{"id":57677,"date":"2020-01-15T22:00:00","date_gmt":"2020-01-15T13:00:00","guid":{"rendered":"https:\/\/voyapon.com\/?p=57677"},"modified":"2020-07-22T23:52:38","modified_gmt":"2020-07-22T14:52:38","slug":"kyushu-cuisine-fukuoka","status":"publish","type":"post","link":"https:\/\/voyapon.com\/kyushu-cuisine-fukuoka\/","title":{"rendered":"Kyushu\u2019s Culinary Secrets: Exploring the Essentials of Japanese Cuisine in Fukuoka Prefecture"},"content":{"rendered":"\n

Sponsored by Kyushu District Transport Bureau<\/em><\/p>\n\n\n\n

Japan\u2019s mountainous landscape is made up of rich, volcanic soil which, combined with innovation and heritage, has given birth to some of the finest products in the country. The climate is mild and benefits from warm sea breezes, so green tea plantations flourish while moderate rainfall produces excellent quality rice. <\/span><\/p>\n\n\n\n

Driving around the region, we marvelled at row upon row of dome-shaped greenhouses which our local driver told us were for growing strawberries. I began to understand what it takes to produce items for a nation like Japan; a densely populated country that demands the highest quality.<\/span><\/p>\n\n\n\n

Fukuoka Prefecture, in northern Kyushu, is not only an agricultural heartland, but it has a thriving sake<\/em> scene and local crafts that will leave you amazed. The techniques, passed down through generations, rely on understanding the land and the seasons that govern it. With so many things to explore, there\u2019s no wonder that people come from all over to discover the region\u2019s secrets for themselves. <\/span><\/p>\n\n\n\n

I spent a weekend exploring rural Fukuoka; from the origins of green tea in a hillside Buddhist temple to a local sake<\/em> brewery exporting to the United States. I was in awe of the region\u2019s natural beauty and the innovative spirit of its people.<\/span><\/p>\n\n\n\n

Reiganji Temple and the Origins of Green Tea<\/b><\/span><\/h2>\n\n\n\n

Green tea<\/strong> is known for health benefits including weight loss, increased brain activity and improved skin health which might be one reason that more than 70% of Japanese people drink it on a daily basis (according to a World Green Tea Association survey). Aside from being good for you, it\u2019s a refreshing, energising drink that can be enjoyed hot or cold.<\/span><\/p>\n\n\n\n

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Reiganji Temple<\/figcaption><\/figure>\n\n\n\n

Green tea was first brought to Japan from China in 1406 by the Zen Buddhist monk, Eirin Suzui, and planted at the site of Reiganji Temple, a remote spot overlooking a stunning steeped valley on the Kasahara River. During the 1700 and 1800s, interest in the tea spread amongst local people and then amongst foreign traders who started to buy it through the nearby port city of Nagasaki<\/strong>. Today, Gyokuro<\/strong> tea, a popular type of tea from Yame in Fukuoka, is known for its mild, sweet taste which stems from its innovative cultivation. <\/span><\/p>\n\n\n\n

Reiganji Temple<\/strong>, about 70km from Fukuoka, is surrounded by thick bamboo forests and small farms. On a clear autumnal morning, I made the journey along the winding mountainous road to the site of the temple. Locals burned discarded branches from fruit trees and a thick, woody haze hung in the air.<\/span><\/p>\n\n\n\n

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In addition to the main temple<\/a>, there are two pagodas overlooking the valley below. A mysterious rock – one of only a few formations in Japan that remains unexplained – looms over the valley and a tree, thought to date back hundreds of years, occupies a proud position at the temple\u2019s entrance.<\/span><\/p>\n\n\n\n

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Valley with the mysterious rock formation<\/figcaption><\/figure>\n\n\n\n

We were warmly greeted by the Buddhist monk who lives there and shown in for our meditation session. The temple was divided into a series of tatami rooms by sliding wooden doors that looked out on to a small patch of golden maple trees. Square cushions, known as zabuton<\/em>, marked our places on the floor. Each person received two cushions; one remained on the floor while the other was folded in half and placed at the back of the first cushion in order to facilitate a more comfortable posture. We crossed our legs, one on top of the other, and adopted a comfortable position on our zabuton<\/em>. The monk explained the meditation procedure and provided a handy instruction sheet in both English and Japanese which explained how to adopt the correct posture. We removed any manmade items such as watches for the duration of the mediation. The monk explained that incense would burn during the meditation and this would allow him to keep track of the time. A series of chimes signified the start and end of the mediation. <\/span><\/p>\n\n\n\n

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