↑A group photo at the Takeshiba waiting area.There is also a route via Atami, but due to the Shinkansen and transfers, we started from Tokyo.After arriving, it rained unfortunately in Oshima.Even while traveling by car, he often couldn't see the scenery outside.We stayed at Hotel Akamon, which is run by descendants of Minamoto no Tametomo.As the name suggests, the red gate that marks the site of the mansion of Minamoto no Tametomo, who was active in the late Heian period, stands on the grounds.Mr. Makito Terada, president of Umi no Sei, welcomed us. It was a fun dinner party listening to “Terada Bushi”. “The steamed freshly picked potatoes, which the ryokan kindly provided, were the most delicious.” (by Professor Noguchi) The next morning, the rain stopped and the scenery of the island caught my eye. 
↑ The view from the hotel. I was moved again, saying, "Is this the scenery?!"A state of breakfast of everyone full of energy after soaking in the hot spring. 
“I was deeply moved by the minced mackerel and the homemade deep-fried green chili peppers” (Mr. O, a trainee) 
The principal listens to an explanation while looking out at the sea at the salt field. “The color of the sea is so beautiful.” This seawater is pumped up and concentrated in the salt field with the help of nature. 
Commemorative photo with the sunny sky and sea in the background. 
Principal Okada (right) observes the inside of the net floating salt pan, and President Terada gives an explanation. 
"Hoshishio" is made by concentrating seawater in a net-type salt field, and further drying it in the sun using only sunlight and manual labor in a greenhouse. 
This is the manufacturing factory of "Arashio". Arashio is made by boiling concentrated seawater in a large pot. 
The principal and everyone listening intently to the explanation of the work process. 
I was surprised to hear that 1 tons of tofu can be made from one box of this bittern! 
I had lunch with everyone at the factory.Actually, this morning, there was a broadcast saying that the boat that departed at noon was canceled due to high waves, but the boat on the way back was able to depart safely as planned, so I bought some souvenirs and went to the port.At the dock, the handsome factory workers saw us off until the ship left the island. 
“I was impressed by the smooth, shiny skin of everyone who was always touching the salt.” (by the principal) “Seeing is believing. I think it's really good to see them working hard to make salt," said the principal, who returned to the Association. Thank you very much to everyone at "Sea Spirit"! (Report: Dr. Kiyomi Noguchi) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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