Story
Story 03
A story connecting Port Town Kushiro
and Lake Akan Nature Sanctuary.
The port towns of Kushiro and Akkeshi, facing the northern sea. Here, a culture of prayer and food, which has long thrived alongside the sea, is alive, shaped by the close relationship between people and nature. Faith and fishing, fire and tide, Ainu. From this land where these elements intertwine and nurture a single culture, the journey continues to the forests and lakes of Akan.
Gastronomy nurtured by the hearth and the sea breeze.
The Beginning of Kushiro
- Memories of the Sea and Prayer
The year was 1799.
It was around the time when an unnamed fishing ground in the northern sea was opened.
People challenging the rough waves and misty seas stood in this land with a single prayer in their hearts.
The fishing contractor, Sano Magoemon, sought to calm the wrath of the sea and wished for the safety of his companions,
bringing forth a sacred spirit from the Itsukushima Shrine in Aki.
Thus, the Itsukushima Shrine in Kushiro was born.
Worshipped there were the Benzaiten of Itsukushima in Aki, the great deity Konpira who governs the sea,
the deity Inari who brings abundance,
and the great deity of Akan, revered as the sacred peaks of Mount Oakan and Mount Meakan.
This great deity of Akan was also a god honored by the Ainu people since ancient times.
The prayers of the Japanese and the Ainu, two distinct cultures, converge at a single shrine. This marked the beginning of a new era of coexistence in the northern lands. In 1805, a temple was finally constructed at the sacred site revered by the Ainu as Kamuyshuma (God's Rock). Through the howling winds and fierce tides, overcoming numerous trials, the sea of Kushiro eventually became bountiful, and the people began to build their lives alongside their faith. This prayer represents the origin of Kushiro, the northern port town, and it was the beginning of the story that connects the port town of Kushiro with the sacred nature of Lake Akan.
Kushiro Robata STORY
- The warmth of people illuminated by charcoal fire
As the sun sets, the night in the port town of Kushiro slowly awakens. The voices of men returning from fishing, the scent of the sea breeze, and the fragrant smoke drifting through the streets signal the heart of this town. Once, it was a custom for rural people to gather around charcoal fires after the harvest to share stories. That flame traveled to the northern port town and took on a new form within the lives of fishermen. They roast fish while conversing, laughing, and sometimes sharing silence over drinks. What exists there is not luxury, but the warmth of humanity. Behind the counter, the grill master skillfully manages the fire. The crackling sound of the charcoal resonates, as if measuring the distance between hearts. Before long, even a stranger sitting next to me has exchanged words.
And at the hearth, there is an indispensable drink. It is the sake from the only remaining brewery in Kushiro, "Fukutsukasa." When you take a sip of the steaming warm sake, the warmth of the charcoal fire envelops you, and even time seems to quietly dissolve. The hearth in this town is not merely a place for meals. It embodies the memories of a fishing town, the bonds among its people, and the pride of having endured the northern winters. Everything gathers around a single fire, nestled together. With each flicker of the charcoal light, the spirit of the town of Kushiro quietly speaks to you.
Akkeshi Oyster STORY
- A single eternal pearl nurtured by the sea and mist
The dawn mist gently envelops the sea of Akkeshi. In that moment when the sound of waves and wind all falls silent, a single life at the bottom of the ocean breathes slowly. The name of this place, "Akkeshi," in the Ainu language means "a place where many oysters are caught." For ages, people have found blessings in this sea, with traces of their presence etched in the shell mounds from the Jomon period. However, behind this abundance have been numerous trials: overfishing, fishing bans, and mass die-offs. Yet, the people did not give up and continued to face the sea. Eventually, a new method of carefully nurturing each individual oyster, known as single seed cultivation, was introduced. The small lives suspended on ropes absorb the scent of the tide and the moisture of the mist.
Eventually reborn as "Kakiemon," known as the crystallization of umami. The sea of Akkeshi is not just a fishing ground. The clear streams flowing from the forest, the Mizunara trees, and the thick mist create a place where life is nurtured in harmony with the sea. In response to this natural cycle, malt whisky is maturing on the land of Akkeshi. In an environment reminiscent of Scotland's Islay Island, the saltiness of the sea and the fragrance of the forest blend over time, producing a unique flavor exclusive to this land. And then there is "KAKIBA," run by oyster farmer Hitoshi Nakajima. He serves oysters that he has cultivated himself, paired with Akkeshi whisky. It feels like a ritual that expresses gratitude to nature and passes down the memories of the land. A story of eternity woven together by the sea, mist, and people. This is the true taste of Akkeshi oysters.
From Lake Akan to the sea, and then back to Lake Akan again.
The water flowing from the forests of Lake Akan eventually descends the Kushiro River and reaches this sea.
The culture of Kushiro and Akkeshi, where prayer, fire, and food thrive,
continues to resonate quietly with the nature of Akan and the hearts of its people, still circulating through this northern land today.
recommend
Your exclusive stay at Lake Akan, designing experiences and cuisine.
The spirit of regeneration symbolized by the marimo, the sentiments of the people living by Lake Akan, the stories woven by the changing seasons, and even the local food culture—all of these will become a part of your journey. While experiencing the natural beauty, culture, and seasonal rhythms of Lake Akan, you can create your own custom-made Lake Akan STORY.
other story
