In the Koiso and Eiji Tanaka seminars of the Department of Tourism at our university, students participated in a model course creation workshop for a Japan Heritage monitor tour in the Hanshin area at the request of the Japan Heritage Promotion Council in the Hanshin area and ANA Akindo Co., Ltd. I'm here.
This workshop will be held at the Hanshin Inter-Japan Heritage site, "Itami Morohaku and Nada no Kiippon, the famous brewing areas of Itami and Nada Gogyo, born of kudari-zake", which was certified in 6. In order to refine the model course, students visit the course and use SNS to disseminate information and use it for the monitor tour. This is to create a “bookmark for travel” from a student’s unique perspective.Of the 4 courses, XNUMX courses are taught by students from the Department of Tourism.
In the 8nd session, XNUMX students in total participated in the ``Learn about the history and culture of Japan Heritage'' and ``Enjoy a thorough tour of Japan Heritage course''.Guided by the staff of Naniwa Tourist Co., Ltd., who was in charge of creating the model course, they toured the sightseeing spots on each course, took notes on their discoveries and realizations, and took photographs.
In the "Learn about the history and culture of Japan heritage", you will observe naginata practice at Shubukan in Itami, visit the former residence of the Okada family and the former residence of the Ishibashi family, which are scheduled to open as Itami municipal museum in April next spring, and visit Shirayuki. We had lunch at the brewery restaurant Chojugura.After that, we learned about the history of sake brewing in Nada Gogyo and transportation to Edo by barrel shipping at the Nishinomiya Municipal Folk Museum and the Kiku-Masamune Sake Brewery Museum.
In the "Enjoy a full tour of Japan Heritage Course", you will visit the Itami City Museum, have a Japanese lunch at the Nihon Sakari Sake Brewery Street Rengakan, and visit the Nada Gogo no Sawa no Tsuru Museum, Konanzuke Museum, Hamafukutsuru Ginjo Studio, Sakura At the Masamune Memorial Sakura Banquet, we listened to explanations on how to make Japanese sake and Konan pickles, and experienced tastings, etc., and fully enjoyed the Hanshin inter-Japan heritage.
This workshop served as a reference for the issues that the students are currently working on, and it was a valuable opportunity to experience a part of the sightseeing model course development.
<Voices of students who participated in the fieldwork>
Last time, I went to visit several museums of the Hanshin Inter-Japan Heritage in Sumiyoshi for my seminar fieldwork, but this time I participated in a workshop for a monitor tour of the Hanshin Inter-Japan Heritage, and learned a lot more. I know, I learned a lot.
I went to Itami for the first time, but I felt that it is a quiet town that considers the scenery.And for lunch, I had a delicious Japanese meal at Sakagura-dori Rengakan in Nishinomiya.
After that, we went to visit the Sawanotsuru Museum.What I found interesting and learned here is that you shouldn't eat natto before making sake yeast.Also, at Hamafukutsuru, I actually experienced one of the sake brewing procedures, albeit for a short time.
It was very interesting.I think it's a good experience.
[Hoang Thi Thuy, XNUMXnd year, Department of Tourism]
I think that I gained a lot from participating in the workshop of this Hanshin-to-Japan Heritage Monitor Tour.
Since my second year, I have been researching Japan Heritage between Hanshin and Osaka in a seminar, and have been to various places, but this tour was a place I had never been before, and it was a memorable experience.It was my first time to touch the naginata, and I felt that it was amazing to see the unusual match-style practice.It also broadened my knowledge of the history and culture of sake brewing.If there is another opportunity, I would like to participate.
[Tourism Department XNUMXnd year Do Tinh Chun Huyen]
I was very happy to participate in the second workshop.
At the Sawanotsuru museum in Nada/Saigo, I heard about how sake is made.I was surprised to hear that if you enter the koji room, you should not eat natto for two or three days.I think it's absolutely sad for people who love natto.However, I think that the whole family cooperated and endured in order to make Japanese heritage sake.I felt this was great.
I also tried pickles at the Konanzuke museum.It was delicious and I even got a souvenir.If there is an activity like this in the future, I would like to participate again.
[Tourism Department XNUMXnd year Zhang Xiaoyu]
It was my first time participating in this workshop, and I think I was able to learn a lot more about sake, which is a part of the Hanshin-Hanshin Japan Heritage.In fact, I rarely go to museums or sake breweries myself, so I thought that there was no loss in participating today, and rather it was a benefit.
I'm glad I was able to learn about the alcohol my parents drink, and I also made new discoveries, so I'd like to use this workshop as an opportunity to increase my knowledge.
[Ayana Matsumoto, XNUMXnd year, Department of Tourism]
・Related pages
Seminar activity "Japan heritage between Hanshin area Model course creation workshop XNUMXst"
https://www.kuins.ac.jp/news/2021/11/post_387.html
Seminar activity "Hanshin Inter-Japan Heritage Fieldwork"
https://www.kuins.ac.jp/news/2021/11/post_367.html
The Hanshin Inter-Japan Heritage Information Dissemination Team has started!
https://www.kuins.ac.jp/news/2021/06/post_101.html
Instagram Hanshin Inter-Japan Heritage Information Dissemination Corps
https://www.instagram.com/hanshinkan_nihonisan_joho/
Eiji Tanaka, Professor, Department of Tourism, Faculty of Contemporary Society (From 2021, Department of Tourism, Faculty of International Communication)
⇒Faculty of International Communication Department of Tourism page
