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[The Former Nippon Yusen Kaisha Otaru Branch]

I recently visited the Former Nippon Yusen Kaisha Otaru Branch, which reopened to the public following the completion of extensive, long-term preservation and repair work. Standing before the building, I was instantly captivated by the stone exterior spreading out before me; it felt as if I had been enveloped by the atmosphere of the Meiji era, and a mysterious sense of wonder filled my heart.

Completed in 1906 (Meiji 39), this building serves as a symbolic existence constructed alongside the development of the shipping industry as Japan advanced as a modern nation. The design was undertaken by Shichijiro Satachi, one of the first graduates of the Imperial College of Engineering and a pioneer of Meiji-era architecture alongside Kingo Tatsuno. The building features a design incorporating the revivalist styles of early modern Europe, with the portico at the main entrance exuding a particularly majestic air. The outer walls are constructed with robust stone, and the entire structure conveys the high level of technical skill and aesthetic sensibility of the time.

Upon entering, the business office on the first floor makes generous use of amber-glowing wood, with the delicate craftsmanship of artisans felt in every detail of the pillars and beams. There is also a "manhole"—a small entrance for inspection—often seen in other bank buildings remaining in the city, which made me realize the commonalities with the architectural styles of that period. When I went up to the second floor, I was captivated by the beauty of the "Kinkarakami" (gilded leather paper) used as wallpaper in the VIP and conference rooms. This is a uniquely Japanese decorative paper, characterized by its luxurious design created through gold leaf and embossing. It is made by applying metal foil, such as tin, to washi paper, then stamping it into wooden blocks to raise three-dimensional patterns before hand-coloring. The texture, which changes its expression depending on the light, possesses a dignity truly befitting a reception space, allowing me to fully enjoy the spatial beauty where architecture and decoration are one.

Additionally, I remember gazing out from the windows of the second-floor corridor and seeing the scenery look slightly distorted. This is because the hand-blown glass of the time was cut open into cylinders and used as sheet glass, leaving subtle air bubbles and irregularities on the surface. What surprised me even further is that this building was not merely a commercial facility but also played an important historical role. In November 1906, the "Sakhalin Border Demarcation Conference" was held here. This was a diplomatic meeting to determine the border of Southern Sakhalin based on the Treaty of Portsmouth following the Russo-Japanese War, and delegations from Japan and Russia conducted negotiations in the second-floor conference room. It is said that celebratory drinks were even exchanged in the adjacent VIP room, indicating that this place was truly a stage for international politics.

I was deeply moved that a building with such a historical background has been carefully protected even after the war, and that it still retains its original appearance following large-scale restorations in the 1980s and again from 2020 to 2025. With careful seismic reinforcement and repairs to the exterior and interior, the faithful reproduction of its original post-construction appearance further made me realize its high value as a cultural property.

Currently owned by Otaru City and open to the public as part of the Otaru City Museum, visitors can feel the breath of the era when Otaru was called the "Heart of Hokkaido," as well as the architectural techniques and aesthetic sensibilities of the Meiji era. It was a very precious experience to be able to feel the history of Otaru, which once flourished as a hub of logistics and diplomacy, through this building.

The Former Nippon Yusen Kaisha Otaru Branch is a place where history, architecture, culture, and diplomacy intersect. More than just a tourist destination, I sincerely hope that many more people will visit this "living museum" to deeply understand Japan's modern history.

The Former Nippon Yusen Kaisha Otaru Branch
https://kyu-nippon-yusen-otaru.jp/
Otaru Showroom
https://www.shokunin.com/en/showroom/otaru.html

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[Price Revision Notice]

Due to rising raw material costs, several items will increase in price on 2026/8/17. If you are considering purchasing, please place your order before then.

Seiryugama
https://www.shokunin.com/en/seiryu/kobachi.html
https://www.shokunin.com/en/seiryu/soba.html
https://www.shokunin.com/en/seiryu/yunomi.html
https://www.shokunin.com/en/seiryu/ichirin.html

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[On Nodogoshi]

Taking a mouthful of cold somen noodles, we enjoy the sensation of them slipping smoothly down the throat. Slurping freshly made soba lightly, we savor it along with its aroma. On a hot day, we drink a glass of beer that feels wonderful as it goes down the throat.

While the word "nodogoshi" is used quite naturally in Japan, there does not seem to be a direct equivalent in English. Although English has terms like "mouthfeel" or "texture," there is generally no word that expresses the "comfort of the moment something passes down the throat" as an independent element of deliciousness.

In Japan, not just taste, but also the sensation extending from the tongue to the throat has been cherished as part of deliciousness. Behind this lies Japan's unique way of eating: "slurping."

By slurping soba, udon, or somen while taking in a little air, the aroma rises up into the nose, allowing you to simultaneously enjoy the flavor, aroma, and the sensation as it passes down the throat. Although uncommon in many countries, this has been passed down in Japan as a natural way of eating.

Even more interesting is the attitude toward "chewing." Of course, Japan also has foods where you enjoy chewing thoroughly, such as rice crackers, dried squid, and takuan pickled radish. However, with dishes like soba, tofu, chawanmushi, and mizuyokan, the value is placed less on chewing thoroughly and more on slipping smoothly down the throat.

On the other hand, in food cultures centered around bread and meat dishes, the way flavors and umami spread the more you chew constitutes an essential part of deliciousness. Moreover, there are many dishes that celebrate the joy of chewing, such as the elasticity and firmness of noodles in China, or the texture of naengmyeon and yakiniku in Korea.

From a health perspective, however, chewing thoroughly is known to stimulate saliva secretion and aid digestion. Foods that celebrate nodogoshi and foods meant to be chewed and savored each offer their own distinct kinds of deliciousness.

Dashi broth extracted from kelp or bonito flakes lets you feel its umami the moment it enters the mouth. Tofu and chawanmushi can also be enjoyed for their delicate flavors without strong chewing. The popularity of such dishes may well be one of the reasons why nodogoshi is treasured in Japan.

It is said that in Edo, eating soba by slurping it down without chewing much was considered "iki" (chic). By dipping the soba just a little into tsuyu dipping sauce and slurping the thin noodles all at once with a sound, you savor both the aroma and the nodogoshi of the soba. That must have been the Edokko style of enjoyment.

"You dip this long fellow one-third into the tsuyu and swallow it all in one bite. You mustn't chew. If you chew, the flavor of the soba disappears. That smooth slide down the throat is where the true value lies." "I Am a Cat" by Natsume Soseki

I remember being rushed by my older sister at a standing-soba shop, being told, "Soba is something you eat quickly without chewing." Thinking back now, I understand the meaning, but at the time I just wanted to take my time and savor it slowly.

This year brings another intense heatwave, so let's channel an Edokko spirit and savor nodogoshi, a uniquely Japanese way of enjoying food.

Seiryugama's Sobachoko
https://www.shokunin.com/en/seiryu/soba.html
Kurikyu's Magewappa Zaruseiro
https://www.shokunin.com/en/kurikyu/soba.html
Hirota Glass's Edo Glass "Karai"
https://www.shokunin.com/en/hirota/karai.html

References
https://serai.jp/gourmet/22606/2
https://www.kikkoman.com/jp/kiifc/information/old/rp20101109.html
https://www.sobahonda.co.jp/blog/soba-nodogoshi/
https://www.edoren.jp/news/news/蕎麦雑話
https://www.aozora.gr.jp/cards/000148/files/789_14547.html
https://ukiyo-e.org/image/artelino/51681g1