Last and final part in our Iya Trilogy
After a slow casual start over the weekend, we finally kicked into full-Iya tourism mode on Saturday night:
First, was a night at Ueda-san’s lovely B&B in a traditional farmhouse: 200 year-old chestnut-wood house, large washitsu with circling corridors, relaxing stone-lined ofuro and mellow family vibe. When I eventually buy my house in the Japanese countryside, this is probably what it will look like.
Even though some the charm of the above amenities was lost on my travelling buddies (particularly the awesome onsen-sized Japanese bath: a little “too exposed to the outside” for their modesty) and Ueda-san’s exclusive use of Japanese required a bit of translating back-and-forth with the group, everybody came together on the homemade, fresh-from-the-farm fruit, veggie and goat-milk yoghurt breakie… followed by a formal introduction to the goats themselves. As it turns out, milking a goat is not easy at all, but I can now add that to my short list of skills that might come handy, should civilisation crumble and send us all back to the bronze age.
Sunday was the day we had picked for finally touring Iya proper.