Tour trong ngày Ogawa

In a wood-beamed papermaking workshop, two men lean over a large stainless vat filled with cloudy pulp and water, lifting a wooden papermaking frame together. The older man, in a blue t-shirt, guides the younger one, who wears a white shirt with a towel slung around his neck, as they tilt the bamboo screen so the watery fibers spread evenly across it. A white ridge of pulp forms along one edge of the frame mid-motion.

The space around them has the feel of a working craft studio: slatted wooden ceiling beams with strip lights, wooden work tables, blue plastic tubs, and a large window letting in daylight on the right. This is the traditional sheet-forming step of washi papermaking in Ogawa, where visitors try the craft under an instructor's hands.

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A man in a blue t-shirt holds up a large wooden frame fitted with a finely woven bamboo screen, the traditional sieve used in Japanese washi papermaking. His hand is damp, and he lifts the frame above the deep vats that dominate the workshop: one lined with stainless steel, another painted blue, both set into long wooden stations where sheets of paper are formed.

The room is a working craft studio with dark wood ceiling beams, bamboo poles, and drying racks hanging from above. Daylight pours in through a wall of windows, and shelves of plastic tubs and buckets line the back wall. The setting is a traditional washi paper workshop in Ogawa, where the pulp-and-water mixture is scooped and swayed in these screens to build each sheet by hand.

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Freshly made sheets of washi paper rest on a wide wooden drying board in a traditional papermaking workshop. The pale, cream-colored sheets are still damp, laid over plastic sheeting: a small stack of rectangular pages on the left and one large, softly curving sheet on the right, its edges slightly wavy from drying. The board sits on a worn wooden worktable, and in the lower right corner a wooden tool handle juts into the frame. Behind the table, several flat papermaking brushes with pale bristles hang from the wall by their handles, next to a household washing machine that papermakers often use to press water from new sheets. The whole scene reads as the quiet aftermath of a morning's work in a washi workshop.

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At a washi paper museum in Ogawa, a dark wooden display cabinet with a glass top holds an arrangement of traditional Japanese papers. The top layer is laid out like a paper merchant's stock: an open book of thick blank white sheets at the center, patterned folders in indigo and black stenciled designs beside it, a rolled scroll tied with cord, and stacks of aged, yellowed sheets and envelopes marked with Japanese calligraphy, including a label for a daifuku-chō, the old-style merchant account book. Below the glass, two shallow drawers stand open to show more of the collection: neat stacks of pink, olive, and gold papers, heavily textured cream sheets, small printed booklets, and a fat roll of white paper. The case presents washi as both a working material and a decorated craft, spanning plain writing stock to ornate patterned covers.

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武州封筒

大福帳

A large round wooden tea table sits on tatami flooring in a traditional Japanese room, set for a gathering. The table is dressed with handmade washi paper placemats in colorful tie-dye patterns, each holding a small ceramic cup and a plate. In the center, a rough paper-lined basket holds lacquerware bowls, and a rustic wooden tray carries a few wrapped candies. A teapot and a tall bottle wrapped in decorative dyed paper stand on a bamboo mat, next to a silver kettle. Four small drinking glasses are lined up in front, and a remote control rests at the table's edge. The scene has the warm, lived-in feel of a farmhouse tea service, likely part of a washi paper experience in the Ogawa area.

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A young man in a black t-shirt and dark shorts rides a long roller slide down a grassy slope, holding a small sled board flat across his lap as he glides toward the camera. The slide runs the full length of the frame, its green side rails framing rows of pale metal rollers, and it curves out of sight at the top of the hill behind him. Thick summer growth lines both sides: tall grass at the rails, dense trees beyond, with one tree near the crest covered in bright pink crepe myrtle blossoms. The scene is the leafy hillside of Ogawa's giant roller slide, a quiet green setting that makes the ride's length the clear centerpiece.

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A hand holds up a white plastic sliding board, the kind used for riding down a roller slide, gripping the rounded handle cutout at its top. The sled, with its wide flat body and narrow neck, is viewed from behind and fills the left side of the frame. It stands on the dark wooden floor of an open observation tower built from heavy brown timbers with X-shaped cross bracing and slatted railings. Through the tower's open sides, sunlit green trees fill the view, and a faint hint of distant hills and countryside shows beyond the foliage, suggesting the slide starts high on a hillside. This is the sled for the giant roller slide in Ogawa, held at the top before the ride down.

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A generous bowl of udon sits on a dark wooden tray in a restaurant in Ogawa, Japan. The thick white noodles are mostly hidden under an abundance of toppings: a tall mound of golden, crispy tempura rises above the rim, while a bright green shiso leaf, a scatter of shredded nori seaweed, wispy pink bonito flakes, and a raw egg yolk rest across the center. The bowl itself is white ceramic with fine vertical blue stripes around its sides. At the lower left edge of the frame, a small pile of pale grated condiment with a tiny ceramic spoon sits ready as a garnish, and the dark wood of the table around the tray gives the meal a warm, traditional feel.

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A generous curry platter is served on a wide, pale green stoneware plate set on a dark wooden table at a restaurant in Ogawa, Japan. Shredded, spiced meat curry is mounded over a large blanched green leaf, studded with three glossy quail eggs and finished with pink peppercorns and crumbled dried herbs. Around it are arranged smaller components: a minced keema style curry topped with a dark berry, a scoop of creamy white rice porridge, golden curried chickpeas, a small pile of shredded cabbage and carrot with a dark purple wrapped bite, a dollop of orange pickle, and a white ramekin of clear, herb flecked broth. Amber curry sauce pools around the meat, and water glasses with an iced drink sit softly out of focus at the top of the frame.

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