日時 2015年3月7日〜3月8日
内容 インスタントプラネタリウム
場所 道中庵ユースホステル（仙台市太白区大野田2-3-7）
対象 中学3年生 8名
講師 CHIMASKI
参加費 500円
協力 けやき塾
中学生を対象とした、はじめての「保養と芸術」を組み合わせた宿泊型ワークショップです。
10畳の和室の床、壁、天井から家具、ハンガーやエアコンのリモコンなどの備品に至るまで、わずかな段差の形状を維持したまま、全て白い模造紙で覆いつくしました。真っ黒な空間をつくるための、真っ白な空間。服も真っ白にして、身体まで星に浸かるプラネタリウムをつくりました。2日目は、窓に貼った模造紙に小さな穴を開け、外の景色を映し出す、カメラ・オブスキュラの実験を行ないました。
夕食と朝食は、肉、魚、合成調味料を使用せず、有機野菜を中心とした料理を手掛ける佐藤遥さんがつくってくださいました。だしの旨味や素材そのものの味を生かした和食は、食べ盛りの中学生にも好評でした。美味しいものを食べることがより豊かな創造性につながると考え、食も「こども芸術の村」プロジェクトの重要な要素の1つと捉えています。
ワークショップ終了後のアンケートには参加した動機について「みんなで星になりたかったから」という声が多く挙げられていました。実は、東日本大震災の津波により家族をなくした1人の参加者の声掛けによって、卒業式という記念すべき日に、みんなで星になるために、友人が集まったそうです。東日本大震災から4年が経ち、被災地のこども達を取り巻く環境やこども達自身にも様々な変化が起こっているようです。「こども芸術の村」プロジェクトでは、今後も被災地の声に耳を傾け、被災地のこども達1人1人が、東北の未来を切り開いてゆく人材となるよう、取り組みを続けていきたいと考えています。
料理について
人と土と水と陽が協力して自然に無理なく育った有機野菜（埼玉・千葉・山梨の知人農家）を中心に肉・魚・合成調味料等の旨みに頼らず、先ずは昆布と鰹のお出汁から。素材本来の奥深い地味や旨みを再確認・再発見して頂けるよう人の手作業で作られた食材・調味料を選びました。
例えば、
味噌、醤油、豆腐や油揚げ
それらを、日本の家庭で作り続けられ、これからも続いて欲しい素朴で滋味のある料理にしました。
［ 夜ごはん ］ １日目
「里芋と油揚げソボロの味噌餡」「小松菜・水菜・十三浜ワカメのおひたし」「ほうれん草の胡麻和え」「人参と餅粟の酢サラダ」「切干大根の煮物」「粉ふきキビ砂糖の大学芋」「減農薬ひとめぼれ米・道中庵おかみ手作り味噌の味噌汁」
［ 朝ごはん ］ ２日目
「中国 普茶料理（精進料理）再現！ 巻繊汁」「雑穀ごはん」「胡麻ポテトサラダ マヨネーズ不使用」「新物芽キャベツの味噌炒め」「白菜と蕪の浅漬け」「小松菜・水菜・十三浜ワカメのおひたし」「切干大根の煮物」
プラネタリーフォークロアとは
模造紙を使って、部屋を真っ白にし、自分たちも真っ白になり、そこに星を投影する。インスタントプラネタリウム。自分の体より大きな空間を扱い、空間ごと、美術体験。ハイライトは星の投影。
道中庵ユースホステルとは
オーナー板橋誠さんは、農家の長男として生まれるも、古い農家の考え方に反発し、サラリーマン生活を経て、自転車で日本一周。全国各地で「東北っていいね。故郷にしたいなあ」と言われたことをヒントに、農家体験なども出来るかやぶき屋根の宿の構想。自らの直感と行動力で先進的な海外事例を実際に見て歩き、ユースホステルの考え方に同調し、1980年代初めに道中庵ユースホステルをオープンしました。古民家を移築した建物は、フランス版ミシュランガイドにおすすめの宿として掲載され、海外からの旅行者に古き良き日本の文化とおもてなしの心を伝えています。平成3年仙台市景観賞受賞（民間初）
Planetary folklore
Date: March 7 - March 8, 2015
Contents: Instant planetarium
Venue: Do-Tyu-An Youth Hostel, 2-3-7, Onoda, Taihaku-ku, Sendai
Target: Children in the ninth grade, 8 students
Instructors: CHIMASKI
Participation fee: JPY 500
Partners: Keyaki-juku
This activity was planned and conducted as an overnight workshop for the main purpose of getting together, which is one of the concepts of the Art Village for Children project.
On the first day, the participants covered everything with white Japanese imitation vellum including the floor of a Japanese style room with ten tatami mats, walls, a ceiling, furniture, hangers, and even an air conditioner remote control. This required detailed work, but the participants got through by dividing up the tasks, checking each other's progress, and using good teamwork. It was great to turn the projector on.
On the second day, the participants carried out a camera obscura experiment. They made a small hole on the imitation Japanese vellum put in the window and tried to project the scenery outside the window. Unfortunately it did not go as they had planned due to the insufficient amount of light outside. We hope to use this experience next time.
Do-Tyu-An Youth Hostel, the venue, is an inn with a Japanese atmosphere. It was established by relocating and reconstructing a cominca (old Japanese-style house) in the early 1980s. It was the first time Do-Tyu-An Youth Hostel had reserved a whole hostel for an event since the opening of the business. After the workshop, Mr. Makoto Itabashi, the owner, told us that being involved in the activities organized by the Art Village for Children project was close to the ideal role of the hostel he had conceived of when opening the business. He also said he would like to continue to support the activities as much as possible.
A supper and a breakfast were made by Ms. Haruka Sato. She engages in organic vegetable-based cooking without flavors from meat, fish, and MSG. Junior high school students with big appetites enjoyed the Japanese dishes, which brought out the flavor of the broth and ingredients. We see food as an important element of the Art Village for Children project, as we believe eating delicious food leads to richer creativity.
The questionnaire completed after the workshop showed that many participants took part in the workshop because they wanted to look at stars with everyone. We learned that one participant who had lost a family member due to the tsunami caused by the Great East Japan Earthquake asked the friends to join the workshop. They gathered to see stars together on the unforgettable graduation day.
Four years have passed since the Great East Japan Earthquake. There seem to be various changes taking place in the environment surrounding children in disaster-hit areas and the children themselves. The Art Village for Children project will continue to listen to the opinions of children in disaster-hit areas and keep working so that each child there will be a person to pave the path to the future in Tohoku district.
About Cooking
Vegetable-based dishes were cooked. The vegetables were organically grown naturally at farms in Saitama, Chiba, and Yamanashi under conditions where people, soil, water, and the sun work together. First I started the stock made from tangle and dried bonito without depending on umami flavor from meat, fish, or MSG. I chose ingredients and seasonings that were homemade or homegrown so that people could experience and rediscover the plain taste or flavor of the ingredients. Examples are miso (fermented soybean paste), soy sauce, tofu, and deep-fried tofu. I made them into simple and delicious dishes, hoping they will continue to be made in Japanese homes.
［ Dinner menu ］ First day
"Taro, pieces of deep-fried tofu, and sweetened ground meat in sweet paste of white beans" "Boiled komatsuna, mizuna, and seaweed grown at Jusanhama" "Boiled spinach dressed with sesame sauce" "Carrot and sticky millet salad in sweetened vinegar" "Cooked dried strips of daikon" "Flour-coated candied sweet potatoes" "Hitomebore rice cultivated with a reduced amount of agricultural chemicals, miso soup using miso made by the proprietress of Dochuan"
［ Breakfast menu ］ Second day
"China Fucha ryori cuisine (vegetable dish) Kenchin-jiru soup" "Steamed rice with various grains" "Sesame potato salad without using mayonnaise" "New Brussels sprouts fried in miso paste" "Lightly pickled Chinese cabbage and turnips" "Boiled komatsuna, mizuna, and seaweed grown at Jusanhama" "Cooked dried strips of daikon"
About Planetary Folklore
The participants made their room white with Japanese imitation vellum and then projected stars,
making it an instant planetarium. The participants worked in a space bigger than themselves
and had artistic experiences. The highlight was projecting the stars.
About Do-Tyu-An Youth Hostel
Mr. Makoto Itabashi, the owner of Do-Tyu-An Youth Hostel was born as the oldest son of a farming family. However, he rebelled against the old-fashioned way of thinking of farmers and worked as a businessman. Then he travelled around Japan on a bicycle. While he was travelling, people all over the country said to him, "Tohoku district is wonderful. It would be nice if it was my hometown." This comment gave him the idea to open an inn with a thatched roof where people could experience farming. His intuition and energy made him go and see advanced case examples overseas, and the concept of youth hostels there influenced him. He opened the Do-Tyu-An Youth Hostel in the early 1980s.
Do-Tyu-An, which was established by relocating and reconstructing a cominca (old Japanese-style house), was featured in Le Guide Michelin as a recommended inn. The hostel gives tourists from other countries a taste of good old Japanese culture and Omotenashi (Japanese spirit of hospitality). The hostel received a Sendai Urban Landscape Award in 1991, becoming the first private enterprise to win.
