![[Training Trip Experience Report] A Sustainable 1 Night, 2 Day Trip Immersed in the Local Community in Kyotango](/uploads/NN7W8h_ScLKACma2d8vHr.webp.w1920.avif)
[Training Trip Day 1]
The training begins. Arrived in Kyoto Tango, rich in nature!
The destination for our training trip is Kyotango, located in the northern part of Kyoto. Kyotango is a town where the blessings of nature—mountains, rivers, sea, and forests—are condensed. On the beaches of Kyotango, most of which are designated as national natural parks, you can enjoy beautiful white sandy shores and crystal-clear seas throughout the four seasons.
The participants had been divided into several teams in advance, and they seemed a bit nervous, being in the same team as people they wouldn't normally interact with. First, they got to know each other by introducing themselves while enjoying delicious bento boxes.
Team Battle! Fight for premium ingredients in dragon canoes!
After the self-introductions and orientation, we immediately moved on to a team-based dragon boat race. Thanks to the Dragon Boat Association members who patiently taught us about the history and how to paddle, all the participants quickly grasped the knack of dragon boating.
The winning team will be presented with exquisite Kyoto Tango delicacies! Boarding beautifully crafted canoes shaped like dragons, teams united to aim for the goal, competing for speed. The race was charged with excitement, fueled by the rhythm of taiko drums and cheers, creating a battle that kept everyone on the edge of their seats until the very end.
Through this experience, the team's unity was further strengthened, making it a memorable and valuable time, wouldn't you agree?
Experience the "food" rooted in Kyōtanba
After deepening bonds through dragon canoeing, we began moving to the experiential content selected in advance. We experienced the content prepared by Kumihama Pleasure Cruise, Shizen Kobo Aoki, Kumihama Tourist Farm, and Kotobiki Salt Factory.
● Kumihama Oyster Fishing Experience
First, we boarded the Kumihama Sightseeing Boat and enjoyed an elegant cruise of Kumihama Bay, where we heard valuable stories that touched upon the history that breathes within Kumihama.
Furthermore, we passed by an oyster farm and observed the site.
After the tour, we experienced the process of hand-shucking fresh oysters harvested at the farm and carefully cleaning them. Although I was participating in this program as a photographer, I was able to personally understand how much effort and labor goes into getting oysters to market.
● Vegetable Harvest at Organic Farm
In the vegetable harvesting experience, we harvested lettuce and green onions at Aoki-san's Shizen Kobo, where he grows organic vegetables.
The participants were deeply moved by Aoki-san's dedication, spending 20 years cultivating soil that was previously unsuitable for growing vegetables, filling it with a multitude of microorganisms, and now successfully growing a wide variety of vegetables in tune with the seasons.
●Directly from a rice farmer! Serious rice cooking
In the rice cooking experience, we made onigiri using rice cooked by three different methods: in a frying pan, in a donabe (earthenware pot), and in Saran Wrap.
The participants seemed surprised at how delicious the rice cooked in the frying pan was, to the point that they mistook it for rice cooked in a clay pot.
● Fishing experience
During the fishing experience, we cast our lines in our preferred spots within Kumihama Bay alongside local residents and enjoyed a leisurely time.
Although they were small, the report says they caught about 10 fish in about an hour. It made me realize again how blessed Kyotango is with nature.
We savored the catch at the subsequent BBQ.
● Kotohiki Salt Making Experience
During the salt-making experience, participants went through the entire process of removing calcium and bittern from seawater to create salt. The participants were impressed by Kotohiki no Shio Kojo's commitment to developing various salt-based products to revitalize the region.
The end of the day. BBQ with the ingredients we procured!
Members who completed their respective programs gathered at Kabutoyama Park Campsite.
For our evening enjoyment, we held a BBQ using ingredients sourced from each program!
I was deeply impressed by the flavorful taste of the fresh vegetables grown in Kyotango, along with the local rice and specialty products.
Additionally, although we were from the same cohort, it was a very enjoyable time as I was able to communicate with people I hadn't seen in a while and those I hadn't spoken to much before.
[Training Trip Day 2]
Struggling participants!? Morning yoga experience
The second day of our training trip has begun. I was surprised at how energetic all the participants were, even with such an early start to our activities (lol). Breakfast was also very delicious; some people even went back for seconds four times!
After a hearty breakfast, we moved to Hatchohama Seaside Park. While gazing at the beach, which felt like a tropical resort, we enjoyed a yoga session in the morning.
I participated too, and while I struggled a bit because I'm not very flexible (lol), striking poses while watching the sun was the best feeling as my mind and body relaxed. After it was over, I felt refreshed and ready to start the day, appreciating the blue of the sea and the expanse of the sky!
The instructor taught me carefully, within my capabilities.
We want to pass on our beautiful ocean to the next generation. Beach clean-up.
After the yoga session, we conducted a beach cleanup.
We picked up trash on the beach as a team, and I was surprised at how much trash we collected in just a few dozen minutes. I was shocked to hear that so much trash washes ashore in the winter that it covers the coastline. Still, by collecting the trash, I could truly feel the beach becoming cleaner little by little.
Yasumi-san of Tango Experience is actually a former firefighter. Yasumi-san, who loves the sea, learned about the problem of marine debris in Tango and started beach cleanups. "I want to leave beautiful oceans for the next generation." This sentiment seems to have reached the participants.
Even on beaches that appear beautiful at first glance, garbage equivalent to filling a light truck was collected in just a short amount of time.
Making Kyo-Tango's Famous "Bara Sushi"
Finally, we made Barazushi, a local dish from the Tango region.
Tango Bara Sushi is a celebratory dish that people in Kyotango enjoy on festival days and special occasions, a taste of home tied to nostalgic memories.
This time, the members of Tango Wakuwaku Spot "Kirameki" carefully taught us about the charm, culture, and how to make Tango Bara Sushi. The bara sushi we made together had a nostalgic flavor that brought smiles to all the participants.
Finally, it was time to taste the chirashizushi we made! The chirashizushi, made together through everyone's cooperation, had a somehow nostalgic flavor, bringing smiles to all the participants.
In closing
A two-day, one-night training trip where I was able to interact with many people, transcending departmental, company, and regional boundaries, as well as the boundaries of various communities.
It seems that the participants were able to feel the passion with which those involved in this training trip carried out their activities. It is hoped that each encounter and experience will lead to hope and energy for the participants' brighter futures.
Participant Feedback Highlights!
Finally, here are a few testimonials from those who participated in this training trip. We hope this will be helpful for those considering future TRAPOL training trips.
● I really enjoyed all the programs, but the dragon boat race was hands down number one! It boosted our team's unity and became a great memory.
Inspired by the Kotobiki Salt Factory's dedication to developing various salt-based products for regional revitalization, my motivation for work has increased.
I was deeply moved by the sight of Aoki-san, who spent 20 years cultivating soil that was previously unsuitable for vegetable farming into a rich, microbe-filled environment, and now grows a wide variety of vegetables according to the season.
● I really felt the dedication and efforts of all the businesses involved in this training trip, and I truly felt it was a worthwhile experience.
● Through the trip, I was glad to be able to experience the beautiful nature of Kumihama and Kyotango.
I was worried I wouldn't be able to make friends with people from different departments at first, but everyone was so kind and I had a great time for two days! I really felt like I had a wonderful time!
