"Manyoshoku" - Recreating ancient food

 

Manyo no Mori Park is spread across the gentle hills of Hamamatsu City's Hamana Ward. The quiet park, dotted with seasonal plants and stone monuments bearing Man'yo poems, is a place where time flows peacefully, evoking a gentle sense of ancient times. At Manyotei, a restaurant within the park, you can experience the blessings of nature and ancient wisdom while enjoying a Man'yo meal.

 

 

The Manyoshu, Japan's oldest collection of poetry, is filled with poems praising plants, animals, and nature. It features approximately 330 species of plants and 70 species of animals, of which approximately 130 are still popular as food ingredients today.

 

Many of these songs contain descriptions that give insight into people's lives and the food they ate, and "Manyo Shoku" was recreated based on these records.

 

 

 

Get hands-on and experience ancient wisdom

 

The experience begins with making "So," an ancient cheese. Milk produced in Hamamatsu City is placed in a heavy pot and slowly simmered over low heat while stirring.

 

As you stir, the gentle aroma of milk rises, and you can imagine how ancient people must have lived around the fire in this way.

 

 

Next up is making "Togashi," a simple fried confectionery from that time. Wheat flour and a small amount of sugar are kneaded together and then slowly fried in oil. It's also fun to watch over them carefully to make sure they don't burn, and when you take a bite of the golden brown confectionery, you can taste a subtle sweetness beneath the fragrant aroma.

 

 

The passion for Manyo cuisine woven by the "Tsukikusa no Kai"

 

The people researching and providing this Manyo food are Masako Nonaka, the second-generation chairperson of the "Gekkusa no Kai" group, and her staff. They began their activities with local women volunteers when the park opened in 1992, and for over 30 years have continued to explore ancient flavors based on the poems and documents of the Manyoshu.

 

"Plants don't wait," says Nonaka with a smile. "If you miss the season, you won't be able to grow them again that year. That's why I want to cherish the things that can only be enjoyed in this place, at this time of year."

 

 

As I walk through the garden with Nonaka's words in mind, the wild herbs and nuts that are picked appear to me as small blessings that are only available at this time of year.

 

Nonaka had previously been asked to hold the event at a hotel in Tokyo, but he shook his head and said, "This flavor can only be perfected in this place."

 

These words contain a quiet and unwavering belief in living in harmony with the changing seasons and nature, and cherishing the unique flavors of this place.

 

Experience ancient attire by dressing up in Manyo costumes

 

After finishing cooking, you will choose your favorite outfit from a colorful selection of Manyo costumes and try on the outfit. Each outfit has its own unique character, with vibrant colors and delicate patterns, and you will be excited just from the selection stage.

 

 

Hairstyle and makeup are not included, but simply putting it on over your clothes will wrap your body in lightness and allow you to enjoy an extraordinary time.

 

 

Simple yet profound, ancient cuisine

 

To conclude the experience, we will enjoy the "Autumn Feast," a noble meal from the Manyoshu era, prepared by the members of the Tsukikusa Association. The table will be laden with ingredients nurtured by the nature of this region, such as winter hollyhock, water bamboo shoots, water shield, and walnuts.

 

 

The appearance of the meal changes with the seasons: in spring, the scent of young greens, in summer, the blessings of the pure waters, and in autumn, the aroma of nuts.

 

The nuts are soaked in lye for about a week, dried, and then roasted to give them an almond-like aroma. Each of these time-consuming processes embodies the wisdom of the people of the time who lived in harmony with nature.

 

 

At first glance, the meal may look simple, but the more you chew, the more the flavors of the ingredients spread, gently seeping into your body. The pleasure of tasting the homemade soy sauce and sweets is also exceptional. By the time you finish eating, a moment of tranquility will gently come over your mind.

 

 

Immerse yourself in the Manyo landscape

 

After your meal, take a leisurely stroll through the gardens, centered around the "Kyokusui Pond," where ancient aristocrats held banquets, and the "Kyokusuitei," modeled after the Yumedono Hall of Horyuji Temple. You can spend some quiet time listening to the sound of the trees rustling in the breeze, the light reflected in the pond, and the words engraved on the stone monuments of Man'yoshu poems.

 

 

Walking around the gardens in Manyo clothing will make you feel as if you have become a Manyo aristocrat. This quiet, timeless experience, which cannot be felt in modern attire, will remain gently in your mind.

 

 

 

What you can experience in this tour

 

The experience lasts approximately two hours. You'll start by cooking Manyo cuisine. You'll make ancient dishes such as soy sauce and Chinese sweets under the guidance of Nonaka and the staff. As you learn how to control the heat, how to use tools, and the characteristics of the ingredients, you'll spend time using your hands, learning about the aromas, colors, and textures of the ingredients.

(*The cooking experience involves preparing a simple portion of the meal.)

 

After enjoying the cooking, choose your favorite outfit from the colorful Manyo costumes and try on the costume. Dressed in vibrant fabrics and delicate patterns, you'll feel like an ancient aristocrat.

 

Once you've adjusted your attire, it's time to gather around the dining table. You can enjoy the aroma and color of the food, which uses wild plants and nuts from the garden and local mountains, and is made with minimal artificial seasonings and sugar, creating an ancient flavor.

 

After your meal, you can stroll freely through the park's curved water garden. Dressed in Manyo costumes, you can walk through the garden and take commemorative photos, experiencing the extraordinary atmosphere with all your senses.

 

 

 

 

 

Guide introduction

 

Masako Nonaka, Chairperson of the Hamakita Manyo Food Research Association, Tsukiso-no-Kai

 

With the opening of Manyo no Mori Park in 1992, she formed the Gesso no Kai (Gekkusa Society) the following year with a group of local women. Focusing on the songs and ingredients associated with the region that appear in the Manyoshu, she began activities to recreate ancient food culture. In 2005, she became the society's second president. In addition to preparing and serving traditional dishes using wild plants that grow in the park and local ingredients, she is also involved in a wide range of activities, from gathering and cultivating ingredients to leading Manyo food experiences.