Artisans Supporting Japan’s Traditions Nara Prefecture (Gose and Gojo)
Magazine
UpdateDecember 2, 2021
ReleaseOctober 25, 2018
Gose and Gojo are areas famous for their still remaining old-style streetscapes and old roads. In these tranquil towns with abundant nature, artisans have been carrying on the traditional culture.
Bonsai Mr. Sadatsugu Takahashi, Taihakuen


Developed from the Edo period, bonsai is now attracting not only Japanese people but also foreign visitors. At Taihakuen, we grow and sell various kinds of bonsai, including shinpaku (Chinese juniper), kuromatsu (Japanese black pine), momiji (Japanese maple tree), and ume (plum tree).

Taihakuen: about 15 min on foot from Kintetsu Gose Sta. (Kintetsu Gose Line) and JR Gose Sta. (JR Wakayama Line)
*Please contact us in advance by phone or e-mail.
0745-62-3613/taihaku@chive.ocn.ne.jp
https://taihakuen.wixsite.com/bonsai
Art Swords Polisher Mr. Akitomo Okoshi



Art Swords Polisher, Akitomo Okoshi:about 8 min by car from Kintetsu Gose Sta. (Kintetsu Gose Line) and JR Gose Sta. (JR Wakayama Line)About 3 min on foot from Toyoda bus stop (on Gose City community bus)
*Please contact us in advance by e-mail.
aktm.ohkoshi@gmail.com
Toji, a Master Sake Brewer Mr. Shinji Matsumoto, Gojo Shuzo Brewery




*If you wish to look around the brewery, please contact us in advance.
http://sake-goshin.com/en/index.html/info@sake-goshin.com
Soy Sauce Production Mr. Keizo Naka, Nakako Shoyu

Soy sauce is one of the basic seasonings in Japanese food. Founded in 1877, Nakako Shoyu was the first soy sauce brewery in Gojo City. From the 20th century on, many manufacturers have adopted industrialization; however, in Nara Prefecture, soy sauce is still made by the painstaking handiwork of craftsmen. Regular kinds of soy sauce are fermented for six months, but we take two years for fermentation of our soy sauce so that the umami of the ingredients is further enhanced. There are various kinds of soy sauce available, so you should try different kinds for different dishes.

Japanese cuisine focuses on enhancing the original taste of the ingredients. Made from soy beans and wheat, soy sauce is an essential seasoning for Japanese food. The seasonings in Japanese cooking, including soy sauce, are used based on the concept of enhancing the taste, instead of adding more taste, placing value on umami.

The current owner of Nakako Shoyu is the 5th one, who operates the family business with his wife.
Our soy sauce, made by the traditional manufacturing method with no additives, no filtration process, and no constituent adjustment, is characterized by slightly sweet, rich taste. Among foreign visitors, “moromi,” which goes well with vegetable sticks or plain rice, and “kombu shoyu” are popular. Our products are available in JR Nara Station.

Available at: Nakako Shoyu (Main Store), 10 min on foot from Gojo Sta. (JR Wakayama Line)
Nakako Shoyu (JR Nara Sta. Branch), in JR Nara Sta.
http://www.nakako.biz/order.html
Access to Gojo from Tokyo
Nara Kotsu Expressway Bus (5,980 yen to 10,500 yen)https://japanbusonline.com/en/CourseSearch/12900010001
*The information herein is as of December 2021