is exhibited in Shikoku Mura. Have you read my two previous posts on the exhibitis of this museum? If you haven't, you can read it here and here.
Sugarmaking became a specialty of the Sanuki region (present day Kagawa Prefecture) during the late Edo period (1600-1867).
While the Satsuma region in southern Kyushu had previously been known for its brown sugar, the white sugar produced in the Sanuki region soon became known as the finest in Japan.
As sugar cane cultivation spread throught Sanuki region, sugar mills or presses became widespread in the area. Only two such round sugar-presses from that era remains. Inside, there are three stone mortars driven by oxen pullling a long crossbeam (udegi); constantly walking round and round the inner circumference of the building. That's why the buildings are round - it's to accomodate the circular movement of the oxen.
In buildings known as Kamaya, the natural syrup was boiled to remove impurities and refine the sugar. Very few such kamaya refineries remain in existence.
After sugar, we have a tea place. Pity we only got to view the place instead of being able to enjoy a cup or two. ^^
A tea hall (chado), part temple, part resting area, part meeting place. Small structures like this containing a Buddhist image were often built on main roads just outside a town to keep away wandering evil spirits and as a resting place for pilgrims.
This particular hut was from Ryukaido, a main thoroughfare between Tosa and Iyo (present day Kochi and Ehime prefectures) which was heavily travelled by pilgrims (benro) visiting the 88 temples.
While the Satsuma region in southern Kyushu had previously been known for its brown sugar, the white sugar produced in the Sanuki region soon became known as the finest in Japan.
As sugar cane cultivation spread throught Sanuki region, sugar mills or presses became widespread in the area. Only two such round sugar-presses from that era remains. Inside, there are three stone mortars driven by oxen pullling a long crossbeam (udegi); constantly walking round and round the inner circumference of the building. That's why the buildings are round - it's to accomodate the circular movement of the oxen.
In buildings known as Kamaya, the natural syrup was boiled to remove impurities and refine the sugar. Very few such kamaya refineries remain in existence.
After sugar, we have a tea place. Pity we only got to view the place instead of being able to enjoy a cup or two. ^^
This particular hut was from Ryukaido, a main thoroughfare between Tosa and Iyo (present day Kochi and Ehime prefectures) which was heavily travelled by pilgrims (benro) visiting the 88 temples.
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