When I first came to Japan, I would ride my bicycle up a long river path, past calm waters with ducks, small fish, and blue herons. In all of that natural beauty, my eyes would often be distracted by the stones on the bank of the river. Not just any stones, but oddly-shaped stacked four, five, or sometimes six stones high. This custom of methodically stacking stones was the inspiration for one of Nara’s most original products, the “tumi-isi”.
Designed and manufactured in Nara’s Higashi Yoshino Village, Tumi-Isi are pieces of wood cut into random shapes that you can stack like those stones. Though every piece is different in shape and size, they have a variety of flat surfaces that make them a little easier to stack. Part of the beauty of Tumi-Isi is that there is no correct way to use them or play with them. Adults find themselves unable to stop trying to stack them in different combination, and children find even more creative ways of using them. For me, it’s a nice break from staring at a screen and checking my mail. It is a chance to re-connect with myself and unwind after a long day. Since they’re so fun and relaxing, I often see them in cafes, restaurants, and bookshops for customers to use as they like.Tumi-Isi are made by local woodworkers using local Yoshino wood, a tribute to the forestry industry that has continued in this region for over 500 years. In these stressful times, taking a few moments and stacking stones can be very relaxing. If you’re stuck at home and can’t come to Nara, Tumi-Isi are a small piece of Nara that you and your close ones can hold in your hands.

If you’re interested, be sure to check out their official store, and there are many imitation products with a similar name around the world.

https://tumiisi.official.ec/

The first of March marked the beginning of amago fishing season in many of the mountain streams of Japan. Amago, or “red-spotted masu trout” are a specialty of mountain streams. Though they stand out with their distinctive red spots and pretty blue and silver colors, they are a very defensive fish, and love to hide in deep areas crowded with rocks. Fisherman have to climb pretty far up the tributaries, to the hard to reach places just to be in the right area. Once they are there, they have to be careful not to be seen or heard by these clever fish, as they will swim away at first sight.In Japanese, amago are nicknamed the “queens of the freshwater streams”, but that doesn’t stop people from enjoying their delicious taste. Salting and barbecuing them on skewers is the most common way of eating them, but the locals have many other delicious ways of bringing the unique flavor of amago. Their name comes from the word “ame-go”, which some older people still call them. “Ame” means rain, and the “ame-go” name came from how there were always so many of these fish during the rainy months of May and June.
Fishing is a fantastic way to enjoy the nature of Japan. There are many mountains in eastern and southern Nara Prefecture where you can find these fish. However, instead of looking on your own, I recommend finding a local fisherman who is willing to take you, as they surely know both the good fishing spots and the best way to cook up what you catch.

This year’s warm winter has brought a little less predictability to our weather, as we swing back and forth between warm, comfortable days and freezing temperatures. Having to readjust with every change is hard on our bodies, especially as the season goes on. The locals in Yoshino have a lot of ways to stay warm, and one of them is “rooted” in a somewhat surprising place.

Once you know it, you notice that the kudzu vine is all of over the place. It isn’t the most beautiful plant, but locals in Yoshino find its value below the surface. There is a long history in Yoshino of grinding the roots of kudzu plants into a powder, and making desserts and drinks with it. While the cool desserts are refreshing in the summer, in the winter time, I have come to enjoy mixing this powder with hot water to make a drink called “kuzu-yu”.

First boil some hot water. Open a pouch of kuzu-yu powder and pour it into a small bowl. Add the hot water, quickly stir it up, and voila! You have found the local secret for making it through a tough winter. It has a thick consistency, but is still thin enough that you can drink it straight without a spoon. Though it is usually a pearly white color, it comes in a variety of flavors, and sometimes those flavors have a different color. The pack I bought today had the original flavor (kudzu root and sugar), ginger, matcha tea, and azuki bean.

There are many shops in Nara that sell products made from the kudzu root, especially in the Yoshino area. It is not as sweet as chocolate cake, I think you’ll find that kuzu-yu warms your heart just as well.  If you’re worried about staying strong through the end of this cold season, it might be worth borrowing a little local wisdom and get the hot water boiling.