December 8th-9th, 2017
Fifteen employees from Tamsoft Corporation came to us for company training. They stayed for two days and one night, and participated in the following activities:
・Satoyama (woodland) exploration
The main purpose of the training was to follow up on young employees who had been with the company for less than three years. Sharing experiences in the abundant nature of Ouse led to increased motivation and reinvigoration.
November 16th-17th, 2016
Thirteen people from businesses related to food and drinks took part in the miso-making workshop. They stayed for two days and one night, and participated in the following activities:
・Fieldwork (including a tour of a farm-direct sales shop and neighborhood facilities)
・Farmwork experience (cucumber harvest)
・Workshop (radioactivity and damage caused by misinformation)
・Meal (all-you-can-eat mochi [glutinous rice cakes] and dishes prepared with miso)
・Hot spring bathing (local hot spring facility)
・Social gathering (Ouse’s traditional performing art, Hyottoko Odori)
・Exchange of ideas and opinions
While trying their hands at farmwork on the first day, the group was able to enjoy the taste of fresh cucumbers. At the farm-direct sales shop, they learned about the freshness and value of Ouse’s vegetables. A visit to the radiation dose monitoring facility gave the group the chance to learn about initiatives spearheaded by the municipality and farmers to counter the damage caused by misinformation. They also learned how farmers want to offer safe and secure crops.
After learning the basics of miso-making, the group relaxed with an evening of socializing and enjoyed Ouse’s traditional performing art, Hyottoko Odori. Over the course of the evening, participants were able to deepen their social connections with each other. Later, after returning to their farmhouse pensions, deep conversations stretched late into the night. The second day began with stronger bonds and open minds, and the group enjoyed helping each other out as they made miso.
Miso was the star of lunch on the second day. Through a tasting they were able to relish the flavor and aroma of the miso made by the women of Ouse. Having made their own the group became increasingly excited about the prospect of tasting their own miso, ready in a year’s time. When the miso is fermented, it will be sent to each participant. We hope everyone’s looking forward to it!
◯We participated with a group consisting mostly of young employees. We were able to experience the beauty of Ouse with all of our senses. The activities we participated in with colleagues and locals seem to have greatly improved the motivation level of our young employees. We were able to refresh our minds and bodies. Our experiences in Ouse led to many positive outcomes. (December 2017)
◯ It was delicious miso. I can’t wait to use it in my shop! (November 2016)
◯ I’d like to buy tsukemono pickles from the farmers. (November 2016)
◯ I’d like to sell vegetables and processed foods from Ouse at events held by my local shopping street. (November 2016)
◯ It was a much more meaningful trip than our usual association retreat (usually hot springs and drinking party). (November 2016)
◯ I want to pursue continuing initiatives. I plan to invite people from Ouse to Fujimino, Saitama Prefecture. (November 2016)
◯ In the casual setting we were able to discuss our shared worries and troubles with members of a restaurant association also participating in the workshop. (November 2016)
◯ We enjoyed interacting with the farming family. It was really therapeutic. (November 2016)