TAO Retreat Center

Day seven of the field study

(after a short break I am back to resume my summaries of the last few days of our ten day field study to Japan, held May 17-26, 2011)

We were fortunate to be the first overnight guests at the TAO Retreat Center, located high up in the mountains of eastern Minami-Oguni town, near the Aso-Kuju National Park in the middle of Kyushu.

The newness of the retreat center was obvious as soon as we stepped in the building. The wooden floors were free of any blemishes and have that wonderful smell of new wood. There were no window coverings, and more tellingly, no doors at the entrance to any rooms or any closets. The only exception was the toilet and the bath.

TAO Retreat Center from the driveway. Photo: Chen Jiahui

Dining area at the TAO Retreat Center.

For years this retreat center has been a dream of its owner, Hatano Takeshi, who has been inspired by his encounters with others around the world to create a farm that emphasizes macrobiotics and permaculture.

Curry made with no animal products and all whole foods.

We began the day with stretching and brief meditation on the porch in the brisk, clean morning air.

Morning exercises

Then we spent one full day at TAO, learning about permaculture and harvesting some vegetables for dinner. However, many of us were disappointed that we were unable to plant any seeds or do other farm work because of a steady rain. This is where the ideals of farm tourism run up against the realities of agriculture, which is fully dependent on the weather. In our case we had a group of Singaporeans who had never done any farming and were looking forward to getting their hands dirty. In the end, they were only able to get a little dirty by pulling some carrots, plucking broccoli, and digging some bamboo shoots.

Gathering broccoli. Photo: Chen Jiahui

Photo: Chen Jiahui

Pulling young carrots. Photo: Chen Jiahui

Then everyone pitched in to help cook dinner. This is often a big selling point for farmstays and farm tourism, as individuals who normally have no contact with their food chain suddenly get to see how and where things are grown, then participate in the harvest and preparation of those items before eating them. For many, the food tastes better because they understand its origins and had a hand in its preparation.

Washing and cutting vegetables

We were taught how to make sushi rolls, but not with the standard white sushi rice. Instead, we used hearty rice with red beans mixed in, and instead of rolling in raw fish, we used veggies, nuts, and raisins: great, flavorful ideas that I had never thought of before. The students really enjoyed this work, from adding their own ingredients to cutting the final product.

Making sushi rolls

Learning to make sushi rolls.

The day ended with everyone eating their rolls, followed by what one might call an international party. During the party students sang several Singaporean songs from its National Day, and some students sang other songs. One student demonstrated a Japanese folk dance. Hatano's sons did some magic tricks and told some Japanese language-based jokes. In all, it was a wonderful evening.