綾部かんばやしの里体験推進協議会
上林ってどんなところ?
どんなことができるの?
上林まるごとMAP
協力先一覧
アクセス
綾部かんばやしの里体験推進協議会 問い合わせ

 

About Kanbayashi

上林の自然 上林の歴史 上林の伝統文化 水源の里

 

上林の自然

The Yura River flows through Ayabe City. One of its headwaters, the Kanbayashi River, is brimming with clear water and breeds many fish, such as ayu (sweetfish) and other freshwater fish. Blessed with beautiful water, rice farming and dry-field farming are thriving. In early summer, you can see a fantastic world of fireflies, a rite of summer in Japan, flitting over the clear water as they glow in the dark.

Page top▲

 

上林の歴史

Long seen as an important strategic location linking the sea and the capital, the Kanbayashi area came to prosper as a main road for warhorses during the medieval warring period. Many castles and temples were built, and they are carefully preserved even now. One of them is the mid-thirteenth century Niomon (Deva Gate), a national treasure, at Komyo-ji Temple, which legend says was founded by Prince Shotoku, who once ruled Japan.

Also, the roots of “Uji tea,” one of Japan’s most famous green teas, are here in Kanbayashi, which has been praised highly as a tea-leaf producing region

 

Page top▲

 

上林の伝統文化

In Japan, there is an ancient custom of worshipping a tutelary god at a shrine in each region. In the fall, festivals are held to give thanks to the tutelary god for helping bring the crops to fruition. The styles of these festivals vary from region to region. In Kanbayashi as well, each region holds its own festival based on traditions handed down from the ancestors.

Kanbayashi is also known as a place with an 800-year history of washi (Japanese paper) making. From the reaping of the raw materials to the papermaking and the drying, the washi is made with traditional Japanese techniques.

 

Page top▲

 

水源の里

There is a food culture rooted in the mountains near the villages (*). The wild herb cuisine, which is specially made according to the ingredients available, the time of year, and the physical condition of those eating it, energizes both the body and the soul. Also, the Japanese horse chestnut mochi (rice cakes), which are made by steaming and pounding the fruit of Japanese horse chestnuts with glutinous rice, have a simple flavor that leaves a faint bitterness in the mouth.

(*)This refers to mountains with ecosystems that have been influenced by human beings as a result of being adjacent to settlements and villages.

 

Page top▲

©The Council for Promoting Experiences in Ayabe’s Kanbayashi Village
c/o Icoinomura Takaranosato,24 Maeda, Mutsuai-cho, Ayabe-shi, Kyoto, Japan 623-1121
TEL/0773-21-4144 FAX/0773-21-4166