算習うべし！

〜雲州算盤〜

A magazine about Shimane Prefecture, Japan

Vol.71

島根の習い事素朴な芸術で人情を伝える ――安来節・どじょうすくい踊り体験記 出雲そば手打ち挑戦体験記 清水寺と座禅 習うべし！～雲州算盤～

習うべし！～雲州算盤～ Natalia Borkhodoeva　自然や文化が豊かな島根県に住み始めてから新しいことを勉強できるチャンスを常に与えてもらっています。この度も算盤という計算機について学んで、結果として算盤は単なる計算道具ではないということがわかりました。　母国のロシアにも算盤があり、子供の頃によくパン屋さんなどに行くと店員さんが算盤で会計していた覚えがあります。私は小学校で短期間教わったこともあり、単なる日常的な道具だと思いましたが、島根では算盤について新しい発見ができました。　算盤とは串に刺された珠を指で動かして計算を行う道具です。算盤に似ているものは古くから他国にありましたが、どの分野でも理想を求めてきた日本人は算盤の技術をよりスピーディで難しい計算をできるようにしたため、上達させたと言われています。他の国と違った三角形の珠も計算のプロセスを楽にしました。およそ400年前に中国から日本に伝わった算盤のおかげで様々な効果が現在も認められています。　まずは、算盤が使えることによって計算のプロセスがわかり暗算も上手になります。それから算盤が脳を活性化する働きにより認知症と言う病気を避けられるそうです。面白さがないと思われるかもしれませんが、体と器具を使った学習は子供も大人も十分に楽しめるものです。10級は最も初めの級で、10段は最も算盤の得意な位置とされて、算盤世界大会までもあります。私もとても久しぶりに算盤をしてみたら没

頭しやすいものだと分かりました。その上、定期的に算盤で計算することにより集中力、根気が身に付いて、精神面への効用もあります。　日本では算盤の学習は今でも、塾などで子どもと大人も習えます。この度訪れた島根県奥出雲町と兵庫県小野市の2カ所だけで算盤が生産されています。島根の「雲州そろばん」と兵庫「播州そろばん」があります。運よく工場で雲州そろばんの製造工程を見学でき、本当に上質な物が作られていることがわかりました。計算をしやすくするために質が安定した算盤でないといけませんので、枠の原料は三つの原則で選ばれています。「硬くて重くて粘りのある木」です。相応しいのはアフリカの黒檀などです。珠はツゲやカバなどからできています。子供がよく使うものなのでもし口に入れたりしても体に害を与えないものが使用されているそうです。最もびっくりしたのは一つの算盤を作り上げるのに183の工程を経ていることです。雲州そろばんの値段層は4千円から8万円までぐらいになっています。また同じ場所で丁寧な指導の下、30分と1500円をかけて自分の算盤を作る体験ができます。　算盤はスポーツのように集中でき、何も余計なことを考えなくなるので頭と気持ちをリラックスさせるのにとてもいい方法だと思いました。昔、算盤は地域経済の発展につながり、現在は計算だけではなく人の健康の向上など、良い効果だけ認められるため算盤を習う価値は高いに違いありません。

●Japanese

A magazine about

Shimane Prefecture, Japan

Publisher: Culture and International Affairs Division, Department of Environment and Civic Affairs, Shimane Prefectural Government.

1 Tonomachi, Matsue-shi, Shimane-ken 690-8501, JAPAN

Editor: Sondey Olaseun

http://www.pref.shimane.lg.jp/bunkakokusai/

If you have any questions or comments about this magazine please contact us at:発行：島根県環境生活部文化国際課 Sondey OlaseunBorkhodoeva Natalia

Since I started living in Shimane, a prefecture full of nature and culture, I have been given many chances to learn new things. This time, I learned about the calculating device called a “soroban,”a Japanese abacus, and found that it was not simply a calculation tool.I remember I would often go to the bread shop and see the store clerk using an abacus to calculate the bill when I was a child. I had learned about the abacus for a short period when I was in elementary school, and at that time I thought it was just an everyday tool. However, I was able to make new discoveries about the soroban in Shimane.The soroban is a tool that you use to calculate by moving beads that slide on small sticks with your fingers. Tools similar to the soroban have existed in other countries since long ago, but because the Japanese, who strive for the ideal no matter what field, made the soroban speedier and capable of solving difficult calculations, it is said that they advanced the technology of the soroban. The hexagonal shape of the beads which differ from the abaci of other countries made the calculation process easier. The soroban’s various uses and benefits have been acknowledged, thanks to the soroban being brought to Japan from China about 400 years ago. First, by using the soroban, you understand how to calculate and you will become skilled at mental arithmetic. Secondly, it appears that using the soroban stimulates the brain which is said to help prevent dementia. It may be thought of as boring, but learning through using their hands and the device allows both children and adults to fully enjoy it. There are even soroban competitions in which people compete

depending on their rank and level. There are ten levels and ten ranks within each level, with the tenth rank of each level being the beginner rank and the tenth level being the highest for those who have the most advanced skill with the soroban. When I used the soroban for the first time in a long while, I found how easy it was to get immersed in it. Furthermore, through using the soroban to calculate periodically, it can be mentally effective for improving the ability to concentrate, to have patience and perseverance. Even now, children and adults can learn how to use the soroban in Japanese cram schools. There are only two places that the soroban is bring produced: Shimane Prefecture’s Okuizumo Town, which we visited, and Hyogo Prefectures’s Ono City. Shimane’s soroban is called the “Unshuu Soroban” and Hyogo’s is called the “Banshuu Soroban.” We were lucky to be able to see the manufacturing process of the soroban, and understand that the people that make the soroban are making a device with high quality. In order to make it easier to calculate, they have to create a soroban with a consistent quality, so there are three principles they consider when choosing the raw materials to make the frame: A tree that is “Hard,” “Heavy,” and “Sticky.” An appropriate tree is Ebony from Africa. The beads are made from a plants called the Japanese Box and Kava. Apparently, children often use the soroban so they use materials that won’t damage the body even if they put it in their mouth! What was even more surprising is that it makes 183 steps to make one soroban! The range of prices for the Unshuu Soroban goes from 4,000 Yen to 8,000 Yen. You can also experience a workshop for 1,500 Yen that is a shortened version of the soroban making process that lasts for 30 minutes. I feel that using the soroban is a good way to make the mind concentrate and not think about anything else that is unnecessary, thus allowing it to relax. In the past, it was connected to the regional economy’s development. Now it is not just used for calculations, but also for improving people’s health and more. Since people have consistently recognized the benefits of using the soroban, there is no mistake that learning the soroban is a highly valuable experience. Map

Shimane

Natalia Borkhodoeva

You Should Learn It!-The Unshuu Soroban-

Wang YingPark Hyejung

Learning Experiences in Shimane

Conveying the Simple Humanity in us All: The Yasugi-bushi and Dojou-sukui Expereince The Izumo Soba Making Challenge Report! Experiencing Zen at Yasugi’s Kyomizudera Temple You Should Learn It!　-The Unshuu Soroban-

Du Chunhong

Here

素朴な芸術で人情を伝える

素朴な芸術で人情を伝える

素朴な芸術で人情を伝える ――安来節・どじょうすくい踊り体験記 王　穎　「どじょうすくい」という島根県の伝統芸能は三味線、鼓のテンポの良いリズムの中と響き渡る安来節の唄にあわせた、ユーモアのある踊りです。安来節発祥の地で、生の安来節が楽しめ、その殿堂「安来節演芸館」でプロの方の指導を受

け、どじょうすくいの男踊りを体験しました。どじょうすくいの踊りは男踊りと女踊りがありますが、男踊りのユーモラな顔や動作から全国的によく知られているので、この踊りの面白さを体験するため、あちこちからの人が訪れています。　それでは、まず服に注目してみましょう。絣の着物を着て、てぬぐいを頭にかぶり、鼻に何かつけています。これは5円玉だと思っている人が少なくないのですが、実は江戸時代の本物の「寛永通宝」のコインです。なぜこれをつけるのかについての説はいくつの説がありますが、滑稽な踊りですので、笑を誘う理由であることに間違いはないでしょう。さて、踊りの本番に入りましょう。腰にはどじょうを入れるビクを付け、ザルを頭に乗せ、腰を振りながら登場します。ザルを頭から取ってビクに乗せ、まずはにっこり笑います。そして、どじょうを探し、見つけたら掬い、一緒に掬ったゴミをつかんで捨てて、ビクの中にどじょうを入れるという一連の動作をし、どじょうすくいをする姿をいきいきと表します。最後は「あら、えっさっさ～」の掛け声の中で退場します。「どじょうすくい」の踊りを安来節の唄にあわせるので、さらにその芸能を楽しめます。今回は、四代目家元渡部お糸先生に安来節についてもいろいろ教えていただきました。安来節の歌謡は、陽気

●Japanese

な雰囲気にもできるし、鎮魂歌にもでき、歌詞も数多くあり、その場に応じて即興的に唄われることもあります。とても珍しいものです。安来節は年に「安来節唄い初め会」、「お糸まつり」、「安来節全国優勝大会」の三回の盛大な大会があります。日本国内だけではなく、中国、ロシア、アメリカなどの国でも公演されたこともあります。たとえ言葉が通じなくても、美しい唄と楽しい踊りで素朴な人情を溢れる芸能に人々は共感できるでしょう。　どじょうすくいの由来についてこんな話があります。昔は、安来港は、米や鉄の積み出し港として栄え、酒席などがたくさんありました。安来近郷の若者等が昔、どじょうを小川から掬って来てそれを肴に酒盛をしたそうです。そして、どじょうを掬うときの動作を真似た踊りで、酒席等で喝采をたくさん得ました。この踊りが安来節のリズムによく合って、安来節のあるところに、どじょうすくいの踊りがあり、安来節の発展と共に大衆の中に浸透していったそうです。どじょうは豊富なビタミンDと良質なタンパク質があるので、健康にいいと言われます。安来市は全国屈指のどじょう養殖地として、年間生産量は4トンくらいです。「安来節演芸館」の「どじょう亭」では、どじょうから揚げやどじょう鍋などさまざまなどじょう

料理も食べられます。　短い体験でしたが、滑稽な表情と動きを真似ようと夢中になった時間でした。習い終わると修了証をもらえ、いい思い出になりました。

●Japanese

2 3

A magazine about

Shimane Prefecture, Japan

Ying Wang

Conveying the Simple Humanity in us All:The Yasugi-bushi and Dojou-sukui Expereince

One of Shimane Prefecture’s traditional performance arts is called “dojou-sukui” (the loach-scooping dance), a humorous dance that is combined with the resounding rhythm of the shamisen and drums of the resounding folk song, Yasugi-bushi. We were able to enjoy hearing Yasugi-bushi live at the place of its origin, and learn how to do the male portion of the dojou-sukui dance while receiving instruction from a professional dancer at the Yasugi Performance Hall. Though there is both a male and female dance within dojou-sukui, the male dance is well known for its comical facial expressions and movements all over Japan, and people from various places visit to enjoy this dance. Well then, let’s first take a look at the outfits that the dancers wear. There’s the kimono with a splash pattern, a cloth called a “tenugui” wrapped around their head, and there’s something attached to their noses. There are many people who think that it is a 5 Yen coin, but they are actually real copper coins that were used during the Edo period!

There are a number of theories regarding why the dancers attach the coin to their noses, but it is a comical dance, so it w o u l d n ’ t b e t o o far-fetched to say that it is because they want to the audience to laugh. Ok, now let’s take a look at the dance. The dancers attach a small wicker basket for storing the loaches to their waist, wear a wicker draining basket on their head, and walk onstage while thrusting their pelvises. They take off the draining basket and first show off a wide grin to the audience. Then, they search for loaches, scoop them up when they find them, get rid of the mud and dirt they scoop up with the loaches, and

finally slide the loaches into the small wicker basket. When they do this series of movements, once can vividly picture them scooping up loaches. At the end, they shout “ARA, EH-SASSA!” while exiting the stage. The dojou-sukui dance is joined by the Yasugi-bushi folk song, making the experience even more enjoyable. This time we were taught many things about Yasugi-bushi by Ms. Iemoto Watanabe Oito the Fourth. The song that is sung can be made to have a positive atmosphere, but it can also be made into a requiem, there are many lyrics for the song, and it can also be improvised according to the situation. It is very rare. There are 3 grand competitions in a year for Yasugi-bushi: The “First Performance of the Year” competition, the “Oito Festival,” and the “Yasui-bushi National Championship.” Ms. Iemoto has not only performed in Japan, but also in China, Russia, America, and more. Even if the audience doesn’t understand the words, they can sympathize with performance arts that overflow with a simple humanity, such as a beautiful song and a fun dance.

This is the story of the origins of the dojou-sukui dance: In the past Yasugi Port was very prosperous, being the place where rice and metal were exported, and it appears that there were many drinking parties. The youth from the neighboring districts would scoop loaches from the small rivers and eat them as snacks to go along with their drinks. When they danced a dance similar to the act of scooping loaches, they received enthusiastic applause from the crowd. This dance went well with Yasugi-bushi, and wherever you could hear a Yasugi-bushi performance, you could also watch the dojou-sukui dance. Apparently, Yasugi-bushi continued to develop and spread throughout the general public. Loaches are abundant with Vitamin D and good quality protein, so it is said that they are good for your health. Yasugi city is the prominent location for breeding loaches, with about 4 tons of loaches bred in one year. You can eat various dishes featuring loaches such as a loach hotpot, or fried loaches at the “Dojou Pavilion,” of the Yasugi-bushi Performance HallIt was a short time, but when I tried to mimic the comical expressions and movements, I became engrossed in the experience. When we finished learning, we received Certificates of Completion, and fun memories.

芸Here

Map

Shimane

素朴な芸術で人情を伝える

素朴な芸術で人情を伝える

素朴な芸術で人情を伝える ――安来節・どじょうすくい踊り体験記 王　穎　「どじょうすくい」という島根県の伝統芸能は三味線、鼓のテンポの良いリズムの中と響き渡る安来節の唄にあわせた、ユーモアのある踊りです。安来節発祥の地で、生の安来節が楽しめ、その殿堂「安来節演芸館」でプロの方の指導を受

け、どじょうすくいの男踊りを体験しました。どじょうすくいの踊りは男踊りと女踊りがありますが、男踊りのユーモラな顔や動作から全国的によく知られているので、この踊りの面白さを体験するため、あちこちからの人が訪れています。　それでは、まず服に注目してみましょう。絣の着物を着て、てぬぐいを頭にかぶり、鼻に何かつけています。これは5円玉だと思っている人が少なくないのですが、実は江戸時代の本物の「寛永通宝」のコインです。なぜこれをつけるのかについての説はいくつの説がありますが、滑稽な踊りですので、笑を誘う理由であることに間違いはないでしょう。さて、踊りの本番に入りましょう。腰にはどじょうを入れるビクを付け、ザルを頭に乗せ、腰を振りながら登場します。ザルを頭から取ってビクに乗せ、まずはにっこり笑います。そして、どじょうを探し、見つけたら掬い、一緒に掬ったゴミをつかんで捨てて、ビクの中にどじょうを入れるという一連の動作をし、どじょうすくいをする姿をいきいきと表します。最後は「あら、えっさっさ～」の掛け声の中で退場します。「どじょうすくい」の踊りを安来節の唄にあわせるので、さらにその芸能を楽しめます。今回は、四代目家元渡部お糸先生に安来節についてもいろいろ教えていただきました。安来節の歌謡は、陽気

●Japanese

な雰囲気にもできるし、鎮魂歌にもでき、歌詞も数多くあり、その場に応じて即興的に唄われることもあります。とても珍しいものです。安来節は年に「安来節唄い初め会」、「お糸まつり」、「安来節全国優勝大会」の三回の盛大な大会があります。日本国内だけではなく、中国、ロシア、アメリカなどの国でも公演されたこともあります。たとえ言葉が通じなくても、美しい唄と楽しい踊りで素朴な人情を溢れる芸能に人々は共感できるでしょう。　どじょうすくいの由来についてこんな話があります。昔は、安来港は、米や鉄の積み出し港として栄え、酒席などがたくさんありました。安来近郷の若者等が昔、どじょうを小川から掬って来てそれを肴に酒盛をしたそうです。そして、どじょうを掬うときの動作を真似た踊りで、酒席等で喝采をたくさん得ました。この踊りが安来節のリズムによく合って、安来節のあるところに、どじょうすくいの踊りがあり、安来節の発展と共に大衆の中に浸透していったそうです。どじょうは豊富なビタミンDと良質なタンパク質があるので、健康にいいと言われます。安来市は全国屈指のどじょう養殖地として、年間生産量は4トンくらいです。「安来節演芸館」の「どじょう亭」では、どじょうから揚げやどじょう鍋などさまざまなどじょう

料理も食べられます。　短い体験でしたが、滑稽な表情と動きを真似ようと夢中になった時間でした。習い終わると修了証をもらえ、いい思い出になりました。

●Japanese

2 3

A magazine about

Shimane Prefecture, Japan

Ying Wang

Conveying the Simple Humanity in us All:The Yasugi-bushi and Dojou-sukui Expereince

One of Shimane Prefecture’s traditional performance arts is called “dojou-sukui” (the loach-scooping dance), a humorous dance that is combined with the resounding rhythm of the shamisen and drums of the resounding folk song, Yasugi-bushi. We were able to enjoy hearing Yasugi-bushi live at the place of its origin, and learn how to do the male portion of the dojou-sukui dance while receiving instruction from a professional dancer at the Yasugi Performance Hall. Though there is both a male and female dance within dojou-sukui, the male dance is well known for its comical facial expressions and movements all over Japan, and people from various places visit to enjoy this dance. Well then, let’s first take a look at the outfits that the dancers wear. There’s the kimono with a splash pattern, a cloth called a “tenugui” wrapped around their head, and there’s something attached to their noses. There are many people who think that it is a 5 Yen coin, but they are actually real copper coins that were used during the Edo period!

There are a number of theories regarding why the dancers attach the coin to their noses, but it is a comical dance, so it w o u l d n ’ t b e t o o far-fetched to say that it is because they want to the audience to laugh. Ok, now let’s take a look at the dance. The dancers attach a small wicker basket for storing the loaches to their waist, wear a wicker draining basket on their head, and walk onstage while thrusting their pelvises. They take off the draining basket and first show off a wide grin to the audience. Then, they search for loaches, scoop them up when they find them, get rid of the mud and dirt they scoop up with the loaches, and

finally slide the loaches into the small wicker basket. When they do this series of movements, once can vividly picture them scooping up loaches. At the end, they shout “ARA, EH-SASSA!” while exiting the stage. The dojou-sukui dance is joined by the Yasugi-bushi folk song, making the experience even more enjoyable. This time we were taught many things about Yasugi-bushi by Ms. Iemoto Watanabe Oito the Fourth. The song that is sung can be made to have a positive atmosphere, but it can also be made into a requiem, there are many lyrics for the song, and it can also be improvised according to the situation. It is very rare. There are 3 grand competitions in a year for Yasugi-bushi: The “First Performance of the Year” competition, the “Oito Festival,” and the “Yasui-bushi National Championship.” Ms. Iemoto has not only performed in Japan, but also in China, Russia, America, and more. Even if the audience doesn’t understand the words, they can sympathize with performance arts that overflow with a simple humanity, such as a beautiful song and a fun dance.

This is the story of the origins of the dojou-sukui dance: In the past Yasugi Port was very prosperous, being the place where rice and metal were exported, and it appears that there were many drinking parties. The youth from the neighboring districts would scoop loaches from the small rivers and eat them as snacks to go along with their drinks. When they danced a dance similar to the act of scooping loaches, they received enthusiastic applause from the crowd. This dance went well with Yasugi-bushi, and wherever you could hear a Yasugi-bushi performance, you could also watch the dojou-sukui dance. Apparently, Yasugi-bushi continued to develop and spread throughout the general public. Loaches are abundant with Vitamin D and good quality protein, so it is said that they are good for your health. Yasugi city is the prominent location for breeding loaches, with about 4 tons of loaches bred in one year. You can eat various dishes featuring loaches such as a loach hotpot, or fried loaches at the “Dojou Pavilion,” of the Yasugi-bushi Performance HallIt was a short time, but when I tried to mimic the comical expressions and movements, I became engrossed in the experience. When we finished learning, we received Certificates of Completion, and fun memories.

芸Here

Map

Shimane

出雲そば手打ち挑戦体験記 朴慧貞（パク・へジョン）

主人である西澤由英（にしざわよしひで）さんは20年間蕎麦を打ってきたそうです。今回の体験のために用意してあったそば粉の種類は二つ、「横田小そば」と「ひたち」という品種でした。この二つの品種の違いについては記事の後半に説明を付け加えます。　私は今まで、仕事で3回ぐらいそば打ちを経験したことがあります。そば打ちの作業は大変繊細で、すぐ身に着くようなスキルではないと思います。　そば打ちの手順は下記のように7つの作業に分けられます。　1.配合 2.計量 3.調整 4.水回し・捏ね 5.延ばし 6.包丁切り 7.茹で・水洗い　1番目の「配合」から3番目の「調整」までの作業は体験の前にすでに完了されていました。そば粉100％を使うことを「十割そば」といいますが、もともとそば粉というのは粘りが少なく、さらさらしているので、十割そばは手打ちする時、すごいスキルが必要だそうです。　一般的の配合は「二八（にはち）」、そば粉80％・小麦粉20％だそうで、今回は二八そば打ちに挑戦しました。用意されているそば粉は500g、ここに入れる水の量はそば粉の1/2の250gです。まず、使用するそば粉をふるいにかけ、不純物を取り除きます。次は250gの水を3回に分けて(100g、100g、50g)加え、素早く混ぜます。1回と2回はお水を加え、手を「蟹のような手」にして軽く全体に水分が染みこむように混ぜます。最後

　みなさんは和食と言えば何が思い浮かびますか。刺身・すし・うどんなど、さまざまな和食がありますが、麺料理の中でも特に欠かせないのが蕎麦です。蕎麦はそば粉で作った麺のことをいいます。韓国の料理にもそば粉を利用したいろんな料理があり、和風の蕎麦を身近で味わうこともできます。韓国の人にも馴染みある蕎麦と言えば、ざるそばです。　もちろん蕎麦には日本の各地域の特徴を活かしたいろいろな種類があります。その中で、島根県の出雲地域の蕎麦は「出雲そば」と呼ばれ、独特の特徴を持っています。出雲そばは蕎麦の実を皮ごと石臼で挽くため、蕎麦の色は濃く黒く見え、香りが強いです。一般的に知られている蕎麦の食べ方は蕎麦をだし汁の中に入れて食べる場合が多いですが、出雲そばの食べ方は蕎麦の上に薬味をのせ、だし汁をかけて食べる場合が多いです。出雲そばの中でも三段の丸い器にそばを盛って出す割子そばがもっとも有名な形です。これは江戸時代、松江の趣味人たちが蕎麦を野外で食べるために弁当箱として用いられた形式が基となっていると言われています。　今回は日本人に親しまれてきた蕎麦、その中でも島根を代表する出雲そばの手打ちにチャレンジしてみました。　場所は島根県仁多郡奥出雲町にある手打ち蕎麦屋の「山県そば」です。このお店のご

ちそばは新品種で、香りはあまりないですが、粒が横田小そばより大きく、粘りがあり、収穫量が多いため、近来はひたちそばを多く栽培してきたそうです。　横田小そばはひたちそばより収穫量が少ないため、値段が高いです。手打ちそば体験をさせてもらった山県そばのご主人は横田小そばを直接栽培し、年4トンの収穫量の中、約3トンに近い量をご自分で手打ちそばとして使っているそうです。　奥出雲町は谷が多い入り組んだ地形で、「谷風」と呼ばれる冷たい風が吹くため、昼夜の気温差が大きく、土壌の水はけがよく、おいしい蕎麦の育つ条件が揃っています。このような奥出雲町の在来種である横田小そばは特に風味がよく、江戸時代には松江藩が江戸藩主に納める献上そばに使われていたと言われています。　今回の体験を通じて長い歴史の中で日本人が親しんで食べてきた蕎麦を直接打ってみて、特に島根の特産の出雲そば、奥出雲産の二種類の蕎麦を作り、味わってみながら日本人の蕎麦に対しての心が少しでも理解できた大事な時間になったと思います。島根にいらしたら、味の深い出雲そばを自分の手で打って、召し上がることができます。もしかしたら、今回の経験が私にとって、蕎麦のマニアックな世界に足を踏み出すその一歩になったかもしれません。

●Japanese

に残った50gの水を加え、ぼろぼろとできたかたまりをまとめてひとかたまりにします。　次は延ばす作業です。とても繊細な作業なので、時間があまりにもかかると生地が乾燥し、破れてしまうので、この作業も手早くやります。まず、手である程度延ばしたら、麺棒を使って平たく延ばします。延ばした生地は両手でしっかり押しながら麺棒に巻き付け、手前へ戻し、先方へ転がし、生地を広げます。この作業を縦・横と角度を変えながら繰りしていくと、生地がだんだんひし形になってきます。このひし形の生地を正方形に作っていくのが大事な点です。　生地の延ばしが終わったら、生地を半分ずつ折り、そば専用の包丁で切ります。この包丁は中華包丁に似たような形で、四角くて大きい包丁です。専用の包丁を利用し、生地を1.5㎜～2㎜ぐらいに均一に切り、生地についている打ち粉の小麦粉を軽く振り落とし、茹でて水洗いまで終わると完成です。できあがった蕎麦は記事の前半で説明した割子そばにしてねぎ、おろし大根、鰹節、刻みのりをのせ、つゆをかけていただきました。さすが手打ちそばならではの歯応えがあり、香りと甘みが口全体に広がりました。横田小そばは在来種で、小粒でありながら、「香り、甘み」が強くおいしい蕎麦で、各家庭で少しずつ栽培してきました。これに対し、ひた

●Japanese

5

出雲そば

手打ち挑戦体験記

出雲そば

手打ち挑戦体験記

What do you think of when mentioning Japanese food? There are various kinds of Japanese food, such as Sashimi (sliced raw fish), sushi, and udon, but within the types of noodles of Japanese cuisine there is one indispensable and fundamental variety of noodle: soba. Soba is a noodle that is made from buckwheat flour. Since buckwheat flour is also used in different Korean dishes, Korean people can feel a sense of familiarity with the taste of Japanese soba. If one would propose an example of soba that is familiar to Korean people, I would suggest zaru soba, soba noodles on a bamboo draining basket served with dipping sauce. Of course, there are various different kinds of soba that have adapted to each of Japan’s regions’ characteristics. Within the varieties of soba, there is one type of soba with peculiar characteristics called “Izumo Soba,” a type of soba that is grown in Shimane Prefecture’s Izumo Region. As a result of grinding the whole buckwheat seed with a millstone, Izumo soba seems to have a dark, black color, and a stronger fragrance. The generally known method for serving soba is placing the soba noodles in a soup made from dashi, a Japanese soup stock, and eating it that way, but for Izumo soba, putting condiments on top of the soba and then pouring the soup stock over the noodles is a method that is used often. Serving Izumo soba in three round containers piled up on top of each other is well-known way of eating Izumo soba called “Warigo Soba.” It is said that this style of eating soba originated in the Edo period, when Matsue’s intellectuals used the 3 cylindrical containers as a bento box (lunch box) so they could eat outside.

This time, I took the challenge to make one of the types of noodles loved by Japanese people, Izumo soba.The location was a soba restaurant in the Nita district of Okuizumo Town called “Yamagata Soba.” The owner, Mr. Yoshihide Nishizawa, has been making soba for 20 years. There were two types of buckwheat flour prepared for our soba-making experience: “Yokotako soba” and “Hitachi.” I will explain about the differences between these two varieties later on. I have experienced making soba noodles 3 times as of now. The process of making soba noodles is very delicate and I don’t think it is a skill you can pick up quickly.The procedure for making soba is separated in to 7 steps:1. Distribution 2. Measurement 3. Adjustment 4. Water Mixing and

Kneading 5. Stretching 6. Knife Cutting 7. Boiling/WashingSteps one to three were already done before the workshop began. If the flour you use is 100% buckwheat flour, it is called “juuwari soba.” Since buckwheat flour is smooth and does not have much viscosity in the first place, great skill is necessary for making noodles with juuwari soba.Generally the suggested ratio of buckwheat flour and wheat flour is 80%/20%, and that is what was used for our workshop. The buckwheat flour that was prepared for us was measured at 500 grams, and the amount of water we were to pour into the flour was 250 grams, half of the measurement for the buckwheat noodles. First, we rid the flour of impurities by using a sieve to sift through the flour. Next we poured the water into the flour three separate times (100 grams for the first and second time, and 50 grams for the third time), then quickly mixed the water and flour. For the first and second times, we were to form crab claws with our hands and lightly mix the water and flour so that the moisture would seep into the whole mixture. Afterwards, we poured in the remaining 50 grams of water, and gathered the small, roughly-shaped clumps into one large clump. The next step is stretching the dough. It is a very delicate process, and if you take too long, the dough will dry and break, so you also have to do this step quickly. First, extend the dough about an arm’s length away, then use the roller to flatten the dough while spreading it. While firmly pressing the stretched out dough with both hands, wrap the dough around the roller, bring it back close to you, and then spread the dough by rolling it forward. If you repeat this process while changing the angle, and vertical/horizontal positions, the dough should gradually form the shape of a rhombus. Turning this rhombus shape into a square is very important. Once you are done stretching the dough, fold it in half and cut it with a special knife made for cutting soba. With its large and square shape, the knife is similar to a Chinese knife. Using the special knife, cut the dough into uniform strips of about 1.5㎜ to 2mm in width. Once you lightly shake off the loose flour attached to the dough, boil it, wash it with water, and its done! We were able to eat the soba noodles we created, served in the aforementioned warigo soba style topped with green onions, shaved daikon root, katsuobushi (shaved bonito flakes), sliced seaweed, and tsuyu sauce poured on top. As expected, the soba noodles had a texture of noodles that had been made by hand, and its fragrance and sweetness spread in my

Park Hye-Jung

The Izumo Soba Making Challenge Report!

A magazine about

Shimane Prefecture, Japan

mouth. Yokotako Soba is a variety native to the region, and though it has small grains, it makes for delicious soba noodles that have a strong “fragrance and sweetness.” Little by little, households have started cultivating it. Oppositely, Hitachi soba is a new variety of soba, and though there is not much of a fragrance, the grains are viscous, larger than those of Yokotako soba, and the harvest is large, resulting in the recent large cultivation of Hitachi. The harvest of Yokotako soba is less than Hitachi soba, so its price is high. The owner of Yamagata Soba who kindly let us partake in the soba-making workshop directly cultivates the soba himself. Apparently, he uses close to 3 out of the 4 tons of soba that is produced in a year to make soba noodles himself!As a result of the valley-filled and complex geography of Okuizumo Town, a cold wind called “Tanikaze” (valley wind) blows through creating a large difference in temperature between the afternoon and evening. The soil is well-drained, and the environmental requirements for making delicious soba are all in order. It is said that Yokotako soba grown in Okizumo Town has an especially delicious taste, and in the Edo period the Matsue domain used it for making “Kenjou soba,” which was given to the feudal lord of Edo (former name of Tokyo) as an offering.Soba has a long history of being loved and eaten by Japanese people. Through the experience of making Shimane’s specialty product, Izumo soba, using two varieties of soba produced in Okuizumo and tasting it, I believe that it was time well spent and, even if just a little bit, I have become able to understood how Japanese people think and feel about soba. If you visit Shimane, you will be able to experience the unique taste of Izumo soba made with your own hands. I think this experience, may have become a step into the crazy world of soba!

4

打Here

Map

Shimane

出雲そば手打ち挑戦体験記 朴慧貞（パク・へジョン）

主人である西澤由英（にしざわよしひで）さんは20年間蕎麦を打ってきたそうです。今回の体験のために用意してあったそば粉の種類は二つ、「横田小そば」と「ひたち」という品種でした。この二つの品種の違いについては記事の後半に説明を付け加えます。　私は今まで、仕事で3回ぐらいそば打ちを経験したことがあります。そば打ちの作業は大変繊細で、すぐ身に着くようなスキルではないと思います。　そば打ちの手順は下記のように7つの作業に分けられます。　1.配合 2.計量 3.調整 4.水回し・捏ね 5.延ばし 6.包丁切り 7.茹で・水洗い　1番目の「配合」から3番目の「調整」までの作業は体験の前にすでに完了されていました。そば粉100％を使うことを「十割そば」といいますが、もともとそば粉というのは粘りが少なく、さらさらしているので、十割そばは手打ちする時、すごいスキルが必要だそうです。　一般的の配合は「二八（にはち）」、そば粉80％・小麦粉20％だそうで、今回は二八そば打ちに挑戦しました。用意されているそば粉は500g、ここに入れる水の量はそば粉の1/2の250gです。まず、使用するそば粉をふるいにかけ、不純物を取り除きます。次は250gの水を3回に分けて(100g、100g、50g)加え、素早く混ぜます。1回と2回はお水を加え、手を「蟹のような手」にして軽く全体に水分が染みこむように混ぜます。最後

　みなさんは和食と言えば何が思い浮かびますか。刺身・すし・うどんなど、さまざまな和食がありますが、麺料理の中でも特に欠かせないのが蕎麦です。蕎麦はそば粉で作った麺のことをいいます。韓国の料理にもそば粉を利用したいろんな料理があり、和風の蕎麦を身近で味わうこともできます。韓国の人にも馴染みある蕎麦と言えば、ざるそばです。　もちろん蕎麦には日本の各地域の特徴を活かしたいろいろな種類があります。その中で、島根県の出雲地域の蕎麦は「出雲そば」と呼ばれ、独特の特徴を持っています。出雲そばは蕎麦の実を皮ごと石臼で挽くため、蕎麦の色は濃く黒く見え、香りが強いです。一般的に知られている蕎麦の食べ方は蕎麦をだし汁の中に入れて食べる場合が多いですが、出雲そばの食べ方は蕎麦の上に薬味をのせ、だし汁をかけて食べる場合が多いです。出雲そばの中でも三段の丸い器にそばを盛って出す割子そばがもっとも有名な形です。これは江戸時代、松江の趣味人たちが蕎麦を野外で食べるために弁当箱として用いられた形式が基となっていると言われています。　今回は日本人に親しまれてきた蕎麦、その中でも島根を代表する出雲そばの手打ちにチャレンジしてみました。　場所は島根県仁多郡奥出雲町にある手打ち蕎麦屋の「山県そば」です。このお店のご

ちそばは新品種で、香りはあまりないですが、粒が横田小そばより大きく、粘りがあり、収穫量が多いため、近来はひたちそばを多く栽培してきたそうです。　横田小そばはひたちそばより収穫量が少ないため、値段が高いです。手打ちそば体験をさせてもらった山県そばのご主人は横田小そばを直接栽培し、年4トンの収穫量の中、約3トンに近い量をご自分で手打ちそばとして使っているそうです。　奥出雲町は谷が多い入り組んだ地形で、「谷風」と呼ばれる冷たい風が吹くため、昼夜の気温差が大きく、土壌の水はけがよく、おいしい蕎麦の育つ条件が揃っています。このような奥出雲町の在来種である横田小そばは特に風味がよく、江戸時代には松江藩が江戸藩主に納める献上そばに使われていたと言われています。　今回の体験を通じて長い歴史の中で日本人が親しんで食べてきた蕎麦を直接打ってみて、特に島根の特産の出雲そば、奥出雲産の二種類の蕎麦を作り、味わってみながら日本人の蕎麦に対しての心が少しでも理解できた大事な時間になったと思います。島根にいらしたら、味の深い出雲そばを自分の手で打って、召し上がることができます。もしかしたら、今回の経験が私にとって、蕎麦のマニアックな世界に足を踏み出すその一歩になったかもしれません。

●Japanese

に残った50gの水を加え、ぼろぼろとできたかたまりをまとめてひとかたまりにします。　次は延ばす作業です。とても繊細な作業なので、時間があまりにもかかると生地が乾燥し、破れてしまうので、この作業も手早くやります。まず、手である程度延ばしたら、麺棒を使って平たく延ばします。延ばした生地は両手でしっかり押しながら麺棒に巻き付け、手前へ戻し、先方へ転がし、生地を広げます。この作業を縦・横と角度を変えながら繰りしていくと、生地がだんだんひし形になってきます。このひし形の生地を正方形に作っていくのが大事な点です。　生地の延ばしが終わったら、生地を半分ずつ折り、そば専用の包丁で切ります。この包丁は中華包丁に似たような形で、四角くて大きい包丁です。専用の包丁を利用し、生地を1.5㎜～2㎜ぐらいに均一に切り、生地についている打ち粉の小麦粉を軽く振り落とし、茹でて水洗いまで終わると完成です。できあがった蕎麦は記事の前半で説明した割子そばにしてねぎ、おろし大根、鰹節、刻みのりをのせ、つゆをかけていただきました。さすが手打ちそばならではの歯応えがあり、香りと甘みが口全体に広がりました。横田小そばは在来種で、小粒でありながら、「香り、甘み」が強くおいしい蕎麦で、各家庭で少しずつ栽培してきました。これに対し、ひた

●Japanese

5

出雲そば

手打ち挑戦体験記

出雲そば

手打ち挑戦体験記

What do you think of when mentioning Japanese food? There are various kinds of Japanese food, such as Sashimi (sliced raw fish), sushi, and udon, but within the types of noodles of Japanese cuisine there is one indispensable and fundamental variety of noodle: soba. Soba is a noodle that is made from buckwheat flour. Since buckwheat flour is also used in different Korean dishes, Korean people can feel a sense of familiarity with the taste of Japanese soba. If one would propose an example of soba that is familiar to Korean people, I would suggest zaru soba, soba noodles on a bamboo draining basket served with dipping sauce. Of course, there are various different kinds of soba that have adapted to each of Japan’s regions’ characteristics. Within the varieties of soba, there is one type of soba with peculiar characteristics called “Izumo Soba,” a type of soba that is grown in Shimane Prefecture’s Izumo Region. As a result of grinding the whole buckwheat seed with a millstone, Izumo soba seems to have a dark, black color, and a stronger fragrance. The generally known method for serving soba is placing the soba noodles in a soup made from dashi, a Japanese soup stock, and eating it that way, but for Izumo soba, putting condiments on top of the soba and then pouring the soup stock over the noodles is a method that is used often. Serving Izumo soba in three round containers piled up on top of each other is well-known way of eating Izumo soba called “Warigo Soba.” It is said that this style of eating soba originated in the Edo period, when Matsue’s intellectuals used the 3 cylindrical containers as a bento box (lunch box) so they could eat outside.

This time, I took the challenge to make one of the types of noodles loved by Japanese people, Izumo soba.The location was a soba restaurant in the Nita district of Okuizumo Town called “Yamagata Soba.” The owner, Mr. Yoshihide Nishizawa, has been making soba for 20 years. There were two types of buckwheat flour prepared for our soba-making experience: “Yokotako soba” and “Hitachi.” I will explain about the differences between these two varieties later on. I have experienced making soba noodles 3 times as of now. The process of making soba noodles is very delicate and I don’t think it is a skill you can pick up quickly.The procedure for making soba is separated in to 7 steps:1. Distribution 2. Measurement 3. Adjustment 4. Water Mixing and

Kneading 5. Stretching 6. Knife Cutting 7. Boiling/WashingSteps one to three were already done before the workshop began. If the flour you use is 100% buckwheat flour, it is called “juuwari soba.” Since buckwheat flour is smooth and does not have much viscosity in the first place, great skill is necessary for making noodles with juuwari soba.Generally the suggested ratio of buckwheat flour and wheat flour is 80%/20%, and that is what was used for our workshop. The buckwheat flour that was prepared for us was measured at 500 grams, and the amount of water we were to pour into the flour was 250 grams, half of the measurement for the buckwheat noodles. First, we rid the flour of impurities by using a sieve to sift through the flour. Next we poured the water into the flour three separate times (100 grams for the first and second time, and 50 grams for the third time), then quickly mixed the water and flour. For the first and second times, we were to form crab claws with our hands and lightly mix the water and flour so that the moisture would seep into the whole mixture. Afterwards, we poured in the remaining 50 grams of water, and gathered the small, roughly-shaped clumps into one large clump. The next step is stretching the dough. It is a very delicate process, and if you take too long, the dough will dry and break, so you also have to do this step quickly. First, extend the dough about an arm’s length away, then use the roller to flatten the dough while spreading it. While firmly pressing the stretched out dough with both hands, wrap the dough around the roller, bring it back close to you, and then spread the dough by rolling it forward. If you repeat this process while changing the angle, and vertical/horizontal positions, the dough should gradually form the shape of a rhombus. Turning this rhombus shape into a square is very important. Once you are done stretching the dough, fold it in half and cut it with a special knife made for cutting soba. With its large and square shape, the knife is similar to a Chinese knife. Using the special knife, cut the dough into uniform strips of about 1.5㎜ to 2mm in width. Once you lightly shake off the loose flour attached to the dough, boil it, wash it with water, and its done! We were able to eat the soba noodles we created, served in the aforementioned warigo soba style topped with green onions, shaved daikon root, katsuobushi (shaved bonito flakes), sliced seaweed, and tsuyu sauce poured on top. As expected, the soba noodles had a texture of noodles that had been made by hand, and its fragrance and sweetness spread in my

Park Hye-Jung

The Izumo Soba Making Challenge Report!

A magazine about

Shimane Prefecture, Japan

mouth. Yokotako Soba is a variety native to the region, and though it has small grains, it makes for delicious soba noodles that have a strong “fragrance and sweetness.” Little by little, households have started cultivating it. Oppositely, Hitachi soba is a new variety of soba, and though there is not much of a fragrance, the grains are viscous, larger than those of Yokotako soba, and the harvest is large, resulting in the recent large cultivation of Hitachi. The harvest of Yokotako soba is less than Hitachi soba, so its price is high. The owner of Yamagata Soba who kindly let us partake in the soba-making workshop directly cultivates the soba himself. Apparently, he uses close to 3 out of the 4 tons of soba that is produced in a year to make soba noodles himself!As a result of the valley-filled and complex geography of Okuizumo Town, a cold wind called “Tanikaze” (valley wind) blows through creating a large difference in temperature between the afternoon and evening. The soil is well-drained, and the environmental requirements for making delicious soba are all in order. It is said that Yokotako soba grown in Okizumo Town has an especially delicious taste, and in the Edo period the Matsue domain used it for making “Kenjou soba,” which was given to the feudal lord of Edo (former name of Tokyo) as an offering.Soba has a long history of being loved and eaten by Japanese people. Through the experience of making Shimane’s specialty product, Izumo soba, using two varieties of soba produced in Okuizumo and tasting it, I believe that it was time well spent and, even if just a little bit, I have become able to understood how Japanese people think and feel about soba. If you visit Shimane, you will be able to experience the unique taste of Izumo soba made with your own hands. I think this experience, may have become a step into the crazy world of soba!

4

打Here

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Shimane

清水寺と座禅 Sondey Olaseun　寒くて、白い日でした。車で安来に向かう間、静かに地上に落ちていく雪を見ながら稲田の間と坂を通りました。今までは島根県の魅力的な場所に行く機会が多くありましたが、島根の寺にまだ行ったことがなく、そのチャンスを待っていました。今回、島根県での習い事をテーマとして、同僚と一緒に安来の清水寺に座禅を習いに行くことができました。　寺の名前を初めて聞いた時は京都の清水寺と間違えてしまいました。ですが、安来の清水寺と京都にあるのは全く違います。京都の清水寺は北法相宗ですが、安来の清水寺は天台宗す。安来の清水寺は中国三十三観音霊場の第28番札所です。根本堂は国定重要文化財に指定されています。木造の仏像の中には国定重要文化財に指定されているのもあります。　雪と巨大な樹は不思議ながらも落ち着いた雰囲気に包まれ、数きれない階段の上に待っていた清水寺。根本堂に入ると、太鼓と斉唱が聞こえてきました。2月15日は涅槃会という特別な日です。仏様が涅槃に行った日だと言われています。それを祝う行事が行われていました。そして、涅槃図が展示され、仏様の鼻くそだと言われるお菓子がありました。仏様が近く感じられるようにそのお菓子を

食べるということです。思ったより香ばしくて、おいしかったです!根本堂で清水谷貫主は笑顔で私たちを迎えてくださいました。

●Japanese

　次は護摩堂に移りました。根本堂より小さくて、中には不動明王の仏像がありました。清水谷貫主によると、自分が困ったときに、何があっても動かさない不動明王を思って自分の心も動かさないようにできるとされています。床に腰を下ろし、座禅体験を始めました。座禅の目的は仏教の基本の一つである観想です。正しい座り方、目の閉じ方など教えてくれました。呼吸に集中し、心を静めようとしましたが、難しかったです。周りの音などが気になって、あまり心を静めることが出来なかったですが、屋根から落ちる雪の音がはっきりと聞こえたことに驚きました。自分を包み込む安静と平和な雰囲気を感じて、リラックス出来ました。15分が経ったら、次の体験が始まりました。　写経は瞑想の方法として筆を使用し、経を写し書くことです。目的は座禅と一緒です。文字を書くことしか考えないように、ゆっくりと丁寧に漢字を書いて、それだけに心を注ぐことです。私は筆で書くことはなれていないので、持ち方が気になって、心が焦りましたが、面白い経験でした。写経していたのは懺悔文と延命観音経でした。読める漢字がありましたが経の意味は全く分かりませんでした。

　体験の後、清水谷貫主に現代の社会の中でなぜ座禅は必要かと聞いてみました。今は情報などが多く、心を静める方法が求められているからですと答えられました。現代の速くて、忙しい社会に対応できるように穏やかな心を持つことが大事です。私はずっと座禅に興味があって、寺で経験できてよかったと思います。海外からの観光客には、座禅などに興味を思っている方が多く、座禅と写経のような体験が非常に面白くて、安来の清水寺と日本の文化について習うきっかけになると思います。

●Japanese

清水寺と座禅

6 7

A magazine about

Shimane Prefecture, Japan

寺Here

Map

Shimane

清水寺と座禅

It was a cold and white day. As we passed the rice fields and hills on our way to Yasugi, I gazed upon the quiet and gently falling snow. Up until now, I had the opportunity to visit a variety of places within Shimane, but I was particularly excited to visit a Japanese temple. This time, with a theme of learning in Shimane, my colleagues and I would visit Kiyomizudera Temple in Yasugi to learn about Zen meditation. When I first heard of the Kiyomizudera Temple, I had thought of the one in Kyoto, but the one in Yasugi is completely different. Kyoto’s Kiyomizudera Temple is of the Kita Housso sect of Buddhism, while Yasugi’s Kiyomizudera is of the Tendai sect. The Kiyomizudera Temple in Yasugi is also part of a pilgrimage route called the Chugoku 33 Kannon Pilgrimage. The Konpondou （根本堂）, or main hall, has been nationally designated as an important cultural property, and there are multiple wooden Buddhist sculptures that are also important cultural properties as well.Surrounded by snow, giant trees, and a mysterious yet calming atmosphere, Kiyomizudera Temple greeted us at the top of countless stone steps. When

we entered the Konpondou, we were met with the sounds of chanting and drums. February 15th, is a special day called Nirvana Day（涅槃会）; the Buddha is said to have left this world and reached Nirvana on this day. In order to honor him, a special ceremony was taking place. A nehanzu, 涅槃図, a hanging picture of the moment the Buddha entered nirvana was also being displayed in celebration of Nirvana Day. Near the entrance was an area where treats, which we were told were the nasal discharge of the Buddha (or at least took the shape of it) were placed so that visitors may eat it and feel closer to the Buddha. It was hard to eat with the image of nasal discharge in my mind, but the treats were normal, delicious, savory treats! A smiling man dressed in blue Buddhist robes named Mr. Shimizutani greeted us in the main hall. He is a kanshu （貫主）, the chief abbot of a Buddhist temple.　We then moved to the gomadou護摩堂. It was a much smaller hall next to the main hall. Inside was a statue of one of the Buddha called Acala, or Fudou in Japanese. According to Mr. Shimizutani, fudou was deified and

worshiped as a deity that was an immovable protector. When people were visited upon by times of trouble, they would look to fudou so that their hearts and minds would be as immovable as his. We took our places and sat down to begin our zazen meditation experience.Before starting, Mr. Shimizutani explained about the purpose and the basics of zazen （座禅）. The purpose of zazen is kansou （観想）, a concept of perception and reflection that is also one of the basic concepts of Buddhism. The dictionaries translate kansou as meditation or contemplation, but if you take both of the Chinese characters individually, kan （観）, which means to observe, refers to observing your mind. You should observe your worries, fears, and troubles and their source. Sou （想）, which means to think or contemplate, refers to thinking about how you can become closer to the Buddha. We were taught the proper way to sit, how to close our eyes so that just a little bit of light could get through, etc. We were told to focus on and count our breathing. This would be able to help center the mind and clear it from distractions. I tried my best, but I started to think about the people around me, and all of the sounds I could hear. I was so shocked at how clearly I could hear the melted snow drop from the roof of the building. Even though I wasn’t able to clear my mind, I really felt a sense of peace and relaxation, as well as a feeling of appreciation of the nature around me. We meditated for around 15 minutes and then moved on to the next activity.The next activity is called shakyou （写経）, which refers to the copying of sutras using a brush as a form of meditation. It has the same purpose of Zen meditation. Each stroke was to be done slowly and purposefully, so that our minds would only focus on writing the characters. The goal was to allow the mind to enter a state of meditation by focusing completely on writing the characters stroke by stroke. I am not used to writing with a brush, so I became concerned about how to properly hold the brush and rushed my writing. It was an interesting experience, but I found it very difficult to concentrate on just writing the characters. I think it was a combination of not being used to writing with a brush pen, and me wondering what the sutra meant. We were copying the Verse of Repentance （懺悔文） and the Life-Extending Ten-Line Kannon Sutra （延命観音経）. I could recognize some of the Chinese characters, but even so, I

still could not understand anything that the sutra was supposed to mean.After our experience, I was able to ask Mr. Shimizutani a few questions about Zen. I asked him why he thought Zen meditation was important in modern society. He said that nowadays there is a lot of accessible information and change happens more rapidly than before. People desire a way to calm their mind and deal with such a busy society. Zen meditation provides a way for people to do so. It is important to have a calm mind in order to deal with today’s fast and busy society. I have been interested in Zen and Zen meditation for a long time, and was delighted to be able to experience it at a Buddhist temple! I think that experiences like Zen meditation and shakyou provide interesting opportunities for visitors to experience and learn more about Japanese culture and temples like Yasugi’s Kiyomizudera.

Sondey Olaseun

Experiencing Zen at Yasugi’s Kyomizudera Temple

清水寺と座禅 Sondey Olaseun　寒くて、白い日でした。車で安来に向かう間、静かに地上に落ちていく雪を見ながら稲田の間と坂を通りました。今までは島根県の魅力的な場所に行く機会が多くありましたが、島根の寺にまだ行ったことがなく、そのチャンスを待っていました。今回、島根県での習い事をテーマとして、同僚と一緒に安来の清水寺に座禅を習いに行くことができました。　寺の名前を初めて聞いた時は京都の清水寺と間違えてしまいました。ですが、安来の清水寺と京都にあるのは全く違います。京都の清水寺は北法相宗ですが、安来の清水寺は天台宗す。安来の清水寺は中国三十三観音霊場の第28番札所です。根本堂は国定重要文化財に指定されています。木造の仏像の中には国定重要文化財に指定されているのもあります。　雪と巨大な樹は不思議ながらも落ち着いた雰囲気に包まれ、数きれない階段の上に待っていた清水寺。根本堂に入ると、太鼓と斉唱が聞こえてきました。2月15日は涅槃会という特別な日です。仏様が涅槃に行った日だと言われています。それを祝う行事が行われていました。そして、涅槃図が展示され、仏様の鼻くそだと言われるお菓子がありました。仏様が近く感じられるようにそのお菓子を

食べるということです。思ったより香ばしくて、おいしかったです!根本堂で清水谷貫主は笑顔で私たちを迎えてくださいました。

●Japanese

　次は護摩堂に移りました。根本堂より小さくて、中には不動明王の仏像がありました。清水谷貫主によると、自分が困ったときに、何があっても動かさない不動明王を思って自分の心も動かさないようにできるとされています。床に腰を下ろし、座禅体験を始めました。座禅の目的は仏教の基本の一つである観想です。正しい座り方、目の閉じ方など教えてくれました。呼吸に集中し、心を静めようとしましたが、難しかったです。周りの音などが気になって、あまり心を静めることが出来なかったですが、屋根から落ちる雪の音がはっきりと聞こえたことに驚きました。自分を包み込む安静と平和な雰囲気を感じて、リラックス出来ました。15分が経ったら、次の体験が始まりました。　写経は瞑想の方法として筆を使用し、経を写し書くことです。目的は座禅と一緒です。文字を書くことしか考えないように、ゆっくりと丁寧に漢字を書いて、それだけに心を注ぐことです。私は筆で書くことはなれていないので、持ち方が気になって、心が焦りましたが、面白い経験でした。写経していたのは懺悔文と延命観音経でした。読める漢字がありましたが経の意味は全く分かりませんでした。

　体験の後、清水谷貫主に現代の社会の中でなぜ座禅は必要かと聞いてみました。今は情報などが多く、心を静める方法が求められているからですと答えられました。現代の速くて、忙しい社会に対応できるように穏やかな心を持つことが大事です。私はずっと座禅に興味があって、寺で経験できてよかったと思います。海外からの観光客には、座禅などに興味を思っている方が多く、座禅と写経のような体験が非常に面白くて、安来の清水寺と日本の文化について習うきっかけになると思います。

●Japanese

清水寺と座禅

6 7

A magazine about

Shimane Prefecture, Japan

寺Here

Map

Shimane

清水寺と座禅

It was a cold and white day. As we passed the rice fields and hills on our way to Yasugi, I gazed upon the quiet and gently falling snow. Up until now, I had the opportunity to visit a variety of places within Shimane, but I was particularly excited to visit a Japanese temple. This time, with a theme of learning in Shimane, my colleagues and I would visit Kiyomizudera Temple in Yasugi to learn about Zen meditation. When I first heard of the Kiyomizudera Temple, I had thought of the one in Kyoto, but the one in Yasugi is completely different. Kyoto’s Kiyomizudera Temple is of the Kita Housso sect of Buddhism, while Yasugi’s Kiyomizudera is of the Tendai sect. The Kiyomizudera Temple in Yasugi is also part of a pilgrimage route called the Chugoku 33 Kannon Pilgrimage. The Konpondou （根本堂）, or main hall, has been nationally designated as an important cultural property, and there are multiple wooden Buddhist sculptures that are also important cultural properties as well.Surrounded by snow, giant trees, and a mysterious yet calming atmosphere, Kiyomizudera Temple greeted us at the top of countless stone steps. When

we entered the Konpondou, we were met with the sounds of chanting and drums. February 15th, is a special day called Nirvana Day（涅槃会）; the Buddha is said to have left this world and reached Nirvana on this day. In order to honor him, a special ceremony was taking place. A nehanzu, 涅槃図, a hanging picture of the moment the Buddha entered nirvana was also being displayed in celebration of Nirvana Day. Near the entrance was an area where treats, which we were told were the nasal discharge of the Buddha (or at least took the shape of it) were placed so that visitors may eat it and feel closer to the Buddha. It was hard to eat with the image of nasal discharge in my mind, but the treats were normal, delicious, savory treats! A smiling man dressed in blue Buddhist robes named Mr. Shimizutani greeted us in the main hall. He is a kanshu （貫主）, the chief abbot of a Buddhist temple.　We then moved to the gomadou護摩堂. It was a much smaller hall next to the main hall. Inside was a statue of one of the Buddha called Acala, or Fudou in Japanese. According to Mr. Shimizutani, fudou was deified and

worshiped as a deity that was an immovable protector. When people were visited upon by times of trouble, they would look to fudou so that their hearts and minds would be as immovable as his. We took our places and sat down to begin our zazen meditation experience.Before starting, Mr. Shimizutani explained about the purpose and the basics of zazen （座禅）. The purpose of zazen is kansou （観想）, a concept of perception and reflection that is also one of the basic concepts of Buddhism. The dictionaries translate kansou as meditation or contemplation, but if you take both of the Chinese characters individually, kan （観）, which means to observe, refers to observing your mind. You should observe your worries, fears, and troubles and their source. Sou （想）, which means to think or contemplate, refers to thinking about how you can become closer to the Buddha. We were taught the proper way to sit, how to close our eyes so that just a little bit of light could get through, etc. We were told to focus on and count our breathing. This would be able to help center the mind and clear it from distractions. I tried my best, but I started to think about the people around me, and all of the sounds I could hear. I was so shocked at how clearly I could hear the melted snow drop from the roof of the building. Even though I wasn’t able to clear my mind, I really felt a sense of peace and relaxation, as well as a feeling of appreciation of the nature around me. We meditated for around 15 minutes and then moved on to the next activity.The next activity is called shakyou （写経）, which refers to the copying of sutras using a brush as a form of meditation. It has the same purpose of Zen meditation. Each stroke was to be done slowly and purposefully, so that our minds would only focus on writing the characters. The goal was to allow the mind to enter a state of meditation by focusing completely on writing the characters stroke by stroke. I am not used to writing with a brush, so I became concerned about how to properly hold the brush and rushed my writing. It was an interesting experience, but I found it very difficult to concentrate on just writing the characters. I think it was a combination of not being used to writing with a brush pen, and me wondering what the sutra meant. We were copying the Verse of Repentance （懺悔文） and the Life-Extending Ten-Line Kannon Sutra （延命観音経）. I could recognize some of the Chinese characters, but even so, I

still could not understand anything that the sutra was supposed to mean.After our experience, I was able to ask Mr. Shimizutani a few questions about Zen. I asked him why he thought Zen meditation was important in modern society. He said that nowadays there is a lot of accessible information and change happens more rapidly than before. People desire a way to calm their mind and deal with such a busy society. Zen meditation provides a way for people to do so. It is important to have a calm mind in order to deal with today’s fast and busy society. I have been interested in Zen and Zen meditation for a long time, and was delighted to be able to experience it at a Buddhist temple! I think that experiences like Zen meditation and shakyou provide interesting opportunities for visitors to experience and learn more about Japanese culture and temples like Yasugi’s Kiyomizudera.

Sondey Olaseun

Experiencing Zen at Yasugi’s Kyomizudera Temple

算習うべし！

〜雲州算盤〜

A magazine about Shimane Prefecture, Japan

Vol.71

島根の習い事素朴な芸術で人情を伝える ――安来節・どじょうすくい踊り体験記 出雲そば手打ち挑戦体験記 清水寺と座禅 習うべし！～雲州算盤～

習うべし！～雲州算盤～ Natalia Borkhodoeva　自然や文化が豊かな島根県に住み始めてから新しいことを勉強できるチャンスを常に与えてもらっています。この度も算盤という計算機について学んで、結果として算盤は単なる計算道具ではないということがわかりました。　母国のロシアにも算盤があり、子供の頃によくパン屋さんなどに行くと店員さんが算盤で会計していた覚えがあります。私は小学校で短期間教わったこともあり、単なる日常的な道具だと思いましたが、島根では算盤について新しい発見ができました。　算盤とは串に刺された珠を指で動かして計算を行う道具です。算盤に似ているものは古くから他国にありましたが、どの分野でも理想を求めてきた日本人は算盤の技術をよりスピーディで難しい計算をできるようにしたため、上達させたと言われています。他の国と違った三角形の珠も計算のプロセスを楽にしました。およそ400年前に中国から日本に伝わった算盤のおかげで様々な効果が現在も認められています。　まずは、算盤が使えることによって計算のプロセスがわかり暗算も上手になります。それから算盤が脳を活性化する働きにより認知症と言う病気を避けられるそうです。面白さがないと思われるかもしれませんが、体と器具を使った学習は子供も大人も十分に楽しめるものです。10級は最も初めの級で、10段は最も算盤の得意な位置とされて、算盤世界大会までもあります。私もとても久しぶりに算盤をしてみたら没

頭しやすいものだと分かりました。その上、定期的に算盤で計算することにより集中力、根気が身に付いて、精神面への効用もあります。　日本では算盤の学習は今でも、塾などで子どもと大人も習えます。この度訪れた島根県奥出雲町と兵庫県小野市の2カ所だけで算盤が生産されています。島根の「雲州そろばん」と兵庫「播州そろばん」があります。運よく工場で雲州そろばんの製造工程を見学でき、本当に上質な物が作られていることがわかりました。計算をしやすくするために質が安定した算盤でないといけませんので、枠の原料は三つの原則で選ばれています。「硬くて重くて粘りのある木」です。相応しいのはアフリカの黒檀などです。珠はツゲやカバなどからできています。子供がよく使うものなのでもし口に入れたりしても体に害を与えないものが使用されているそうです。最もびっくりしたのは一つの算盤を作り上げるのに183の工程を経ていることです。雲州そろばんの値段層は4千円から8万円までぐらいになっています。また同じ場所で丁寧な指導の下、30分と1500円をかけて自分の算盤を作る体験ができます。　算盤はスポーツのように集中でき、何も余計なことを考えなくなるので頭と気持ちをリラックスさせるのにとてもいい方法だと思いました。昔、算盤は地域経済の発展につながり、現在は計算だけではなく人の健康の向上など、良い効果だけ認められるため算盤を習う価値は高いに違いありません。

●Japanese

A magazine about

Shimane Prefecture, Japan

Publisher: Culture and International Affairs Division, Department of Environment and Civic Affairs, Shimane Prefectural Government.

1 Tonomachi, Matsue-shi, Shimane-ken 690-8501, JAPAN

Editor: Sondey Olaseun

http://www.pref.shimane.lg.jp/bunkakokusai/

If you have any questions or comments about this magazine please contact us at:発行：島根県環境生活部文化国際課 Sondey OlaseunBorkhodoeva Natalia

Since I started living in Shimane, a prefecture full of nature and culture, I have been given many chances to learn new things. This time, I learned about the calculating device called a “soroban,”a Japanese abacus, and found that it was not simply a calculation tool.I remember I would often go to the bread shop and see the store clerk using an abacus to calculate the bill when I was a child. I had learned about the abacus for a short period when I was in elementary school, and at that time I thought it was just an everyday tool. However, I was able to make new discoveries about the soroban in Shimane.The soroban is a tool that you use to calculate by moving beads that slide on small sticks with your fingers. Tools similar to the soroban have existed in other countries since long ago, but because the Japanese, who strive for the ideal no matter what field, made the soroban speedier and capable of solving difficult calculations, it is said that they advanced the technology of the soroban. The hexagonal shape of the beads which differ from the abaci of other countries made the calculation process easier. The soroban’s various uses and benefits have been acknowledged, thanks to the soroban being brought to Japan from China about 400 years ago. First, by using the soroban, you understand how to calculate and you will become skilled at mental arithmetic. Secondly, it appears that using the soroban stimulates the brain which is said to help prevent dementia. It may be thought of as boring, but learning through using their hands and the device allows both children and adults to fully enjoy it. There are even soroban competitions in which people compete

depending on their rank and level. There are ten levels and ten ranks within each level, with the tenth rank of each level being the beginner rank and the tenth level being the highest for those who have the most advanced skill with the soroban. When I used the soroban for the first time in a long while, I found how easy it was to get immersed in it. Furthermore, through using the soroban to calculate periodically, it can be mentally effective for improving the ability to concentrate, to have patience and perseverance. Even now, children and adults can learn how to use the soroban in Japanese cram schools. There are only two places that the soroban is bring produced: Shimane Prefecture’s Okuizumo Town, which we visited, and Hyogo Prefectures’s Ono City. Shimane’s soroban is called the “Unshuu Soroban” and Hyogo’s is called the “Banshuu Soroban.” We were lucky to be able to see the manufacturing process of the soroban, and understand that the people that make the soroban are making a device with high quality. In order to make it easier to calculate, they have to create a soroban with a consistent quality, so there are three principles they consider when choosing the raw materials to make the frame: A tree that is “Hard,” “Heavy,” and “Sticky.” An appropriate tree is Ebony from Africa. The beads are made from a plants called the Japanese Box and Kava. Apparently, children often use the soroban so they use materials that won’t damage the body even if they put it in their mouth! What was even more surprising is that it makes 183 steps to make one soroban! The range of prices for the Unshuu Soroban goes from 4,000 Yen to 8,000 Yen. You can also experience a workshop for 1,500 Yen that is a shortened version of the soroban making process that lasts for 30 minutes. I feel that using the soroban is a good way to make the mind concentrate and not think about anything else that is unnecessary, thus allowing it to relax. In the past, it was connected to the regional economy’s development. Now it is not just used for calculations, but also for improving people’s health and more. Since people have consistently recognized the benefits of using the soroban, there is no mistake that learning the soroban is a highly valuable experience. Map

Shimane

Natalia Borkhodoeva

You Should Learn It!-The Unshuu Soroban-

Wang YingPark Hyejung

Learning Experiences in Shimane

Conveying the Simple Humanity in us All: The Yasugi-bushi and Dojou-sukui Expereince The Izumo Soba Making Challenge Report! Experiencing Zen at Yasugi’s Kyomizudera Temple You Should Learn It!　-The Unshuu Soroban-

Du Chunhong

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