Searching for the stories beyond the scenery. ② From Shirakawa-go to the Toyama Glass Art Museum

Day 2: Shirakawa-go and Toyama

Continuing from last time, I will share my 3-day, 2-night trip to Gifu and Toyama.

On the first day, I took the Limited Express Hida from Osaka to Takayama.
While walking through the streets of Hida-Takayama, I enjoyed making sarubobo dolls and eating local cuisine.

▼Click here for Day 1
【Searching for the stories beyond the scenery. ① From Osaka to Takayama on the Limited Express Hida】

And on the second day, I departed from Takayama and finally headed to Shirakawa-go.

I walked through the World Heritage gassho-zukuri village that I had always wanted to see with my own eyes, and then headed to Toyama.

The place I visited in Toyama was the Toyama Glass Art Museum, which I had been looking forward to for a long time.

From Gifu to Toyama, the second day begins with a major change in both the scenery and the atmosphere of the trip.

To the long-awaited World Heritage site, Shirakawa-go

On the morning of the second day, I got ready at the hotel while watching my usual 'Tabi Salad'.

Of course, my goal was to see the scenes featuring my favorite, Hama-chan.

A morning where I can watch Hama-chan's appearance even while traveling is such a happy time.

I'm so glad I was in a region where I could watch it in real-time...!(The bitter memory of not being able to watch it in real-time in Matsue came back to me, haha)

Feeling good after finishing my preparations, I boarded a bus at Takayama Station and headed to the long-awaited Shirakawa-go.

It takes about an hour by bus from Takayama Station to Shirakawa-go.

Looking around the bus, most of the passengers were travelers from overseas.

It really hits home that people from all over the world are visiting to catch a glimpse of the gassho-zukuri village, a World Heritage site that can be called the quintessential Japanese landscape.

I arrived at Shirakawa-go around 10:30 AM.

First, I dropped off my suitcase at the luggage storage near the bus terminal.
I highly recommend using this service so you can walk around light and easy.

…That said, the heat that day was beyond anything I had imagined.

It was such intense heat that the only word I could say was "hot!", so I decided to grab a bite to eat before walking around.

I headed to Soba-dokoro Nomura.

When I arrived 20 minutes before opening, there were already a few groups in line, but I managed to get in with the first seating.
Since it's a popular restaurant, I recommend lining up a little early if you want to minimize your wait time.

In this heat, hot soba wasn't even an option (lol).

Without hesitation, I ordered the cold grated yam soba and mini seasoned rice set.

The slightly rich dipping sauce soaked into my body after sweating so much.
The grated yam coated the noodles perfectly, and I couldn't stop eating.

The accompanying seasoned rice contained hijiki seaweed and was also well-flavored.
Personally, it was exactly to my taste, and I felt so satisfied that I thought, "I'm glad I got the set!"

With my energy fully replenished, it was finally time for some Shirakawa-go sightseeing.

A shuttle bus to the Shiroyama Tenshukaku Observatory had just arrived, so I hopped right on.

The moment I saw the view spread out before me from the observatory, I couldn't help but shout in my heart.

"This is it! The view I always see on TV!"

The blue sky, the vibrant green of the rice fields, and the gassho-zukuri houses.

The color contrast is truly beautiful, and I can see why it captivates so many people as a World Heritage site.

Let me share a little of what I learned for the World Heritage Certification Level 2 exam.

The official name under which Shirakawa-go is registered as a World Heritage site is the "Historic Villages of Shirakawa-go and Gokayama."

It was registered as a World Cultural Heritage site in 1995.

Shirakawa-go still retains many gassho-zukuri houses built from the end of the Edo period to the Meiji period, 59 of which are registered as World Heritage sites.

However, it is not just the buildings that were evaluated.

It is the fact that the residents still live in these villages today and continue to protect the thatching of the roofs through a culture of mutual assistance called "Yui."

It is not that "the scenery of the past remains," but rather that the lives and traditions of the people are still being passed down today.

That is precisely why it is so highly regarded as a World Heritage site.

I visited in the summer this time, but my imagination runs wild thinking about how this scenery must turn into a completely different, magical world in the winter when it is covered in snow...

However, it was really hot that day, so as soon as I finished taking photos, I decided to head back to the village on the shuttle bus (lol).

Next, I visited theWada House,which boasts the largest scale among the gassho-zukuri villages.

When I stepped inside the building, the heat outside felt like a lie.

The second floor in particular had a pleasant breeze blowing through, and it felt very cool.

Furthermore, I was able to see the internal structure of the gassho-zukuri and the construction of the attic, which you cannot understand just by looking from the outside, making it a valuable experience where I could not only "see" the World Heritage site but also feel the "life" within it.

The Toyama Glass Art Museum was beyond my expectations

I took the 14:10 bus from Shirakawa-go to Toyama Station, arriving at 15:30.

Even after checking into the hotel, I still had time before my dinner reservation.

I thought I would make good use of the extra time, so I headed to theToyama Glass Art Museum,which I had actually planned to visit tomorrow.

In fact, I have always had a habit of being drawn to glass products.

When I visited Matsuyama at the end of the year, I was also drawn to theDogo Giyaman Glass Museumin Dogo Onsen.

The beauty of its transparency and the delicate craftsmanship that changes its expression when it catches the light.

I think my heart is moved by the unique charm that only glass possesses.

In addition to the permanent exhibition, a special exhibition called "Brilliant Collar" was also being held at the museum.

Beautiful, colorful glass works are lined up, and I find myself losing track of time as I gaze at them.

Among the vibrant pieces on display, I couldn't help but take photos whenever I found a glass work that reminded me of the member colors of WEST.

Being able to enjoy it in my own way, thinking things like, 'This purple one is so Hama-chan!', became a unique memory of this museum.

It is easily accessible from Toyama Station by streetcar, so I recommend it as a spot to stop by while sightseeing.

A perfect pairing of seafood and sake at 'Sake to Sakana Wa-on' for a night in Toyama

For my night in Toyama, I visited 'Sake to Sakana Wa-on'.

Actually, I had seen this place featured on the TV show 'Bananamann no Sekkaku Gourmet!!' and thought, 'I definitely want to go there if I visit Toyama!'

It has high reviews and a wide selection of sake. It was truly the ideal place for a sake lover like me.

I arrived at 5:30 PM.

I had made a reservation via LINE in advance, but there was a 'Fully Booked Today' sign on the outer door. It's a popular place, so I recommend making a reservation if you want to be sure to get in.

When I made the reservation, I requested the 'Nisen-bero Set' (2,200 yen). It's a great value set that comes with 5 daily appetizers and one drink.

The appetizers for the day were: ・Kintoki-so (Kaga vegetable) ohitashi ・Ume Suisho ・Iburigakko potato salad ・Deep-fried eggplant and green pepper ・Deep-fried burdock root, a luxurious lineup.

It was my first time having Kintoki-so, and I felt the slightly slimy texture was similar to molokhia. As someone who loves sticky foods, I liked the taste!

It was actually my first time trying Ume Suisho! Nozomu Kotaki from WEST. calls the appetizers he often orders his 'lovers.' Ume Suisho is one of them. I felt excited in my heart thinking, 'So this is Non-chan's lover!' It has a refreshing, crunchy texture, and I like this too!

And the Iburigakko potato salad that I love! There's nothing more to say; it's a guaranteed winner.

The deep-fried eggplant and green pepper were thoroughly soaked in dashi, and I was moved, thinking, 'This is a flavor you can't easily make at home.'

Finally, the deep-fried burdock root! The combination of its savory aroma and crunchy texture made it a dish that really kept the drinks flowing.

I was already quite satisfied up to this point, but then I found a menu item that sent my excitement through the roof.

I had wanted to try the famous Niigata sake 'Abe' for a long time.
And to my surprise, I could compare the Green, Silver, and Pink versions!
I had no choice but to order it!

Each one had a completely different aroma and flavor—some were slightly sparkling—and I enjoyed comparing them, surprised by how different they were.

For the sashimi platter I ordered as an extra, the chef personally selected the items, saying, 'I'll make it something typical of Toyama!'

What was brought to me was whelk, kelp-cured marlin, and bluefin tuna.

The whelk had a surprisingly crunchy texture! I could eat this forever.
I usually don't like bluefin tuna, but this had no fishy smell at all and just melted away. I was amazed!

And the biggest shock of the night was the kelp-cured marlin!
Even though it was sashimi, the umami was so intense that I was surprised at how much the flavor changes when cured with kelp!
At the time, I didn't understand the reason behind 'Toyama-style equals kelp-cured,' but I would find the answer the next day on the Fugan Canal Cruise.

Finally, I was able to have a glass of 'Kachikoma,' which Non-chan drank on her 'Nonbe Sanpo' (Drinker's Stroll), and I was completely satisfied!

With the food, the sake, and the atmosphere of the restaurant, it was a wonderful place that made me think, 'I want to come back here again.'

And so, the trip continues to the third day.

The final day of the trip started with the Fugan Canal Cruise.

I traced the history of Toyama's water transport while actually experiencing the mechanism known as the 'water elevator.'

Then, I headed to the Iwase district, which once flourished as a port of call for Kitamaebune ships.

Walking through the old townscape, I was able to learn about the history this land has walked through.

And, about the 'kelp-cured' fish I encountered on the second day.

Why is kombu-jime (kelp-cured fish) so popular in Toyama?

On the third day, I will find the answer to that.

I am going to search for another story of Toyama that could not be seen just by looking at the scenery.