Friday, December 12, 2025
Following on from 2024, international students from India and Malaysia once again visited Yaotsu as part of the Gifu University International Student Experience Program.
Yaotsu prospered through river transport along the Kiso River, developing as a logistics hub — and from that history, a rich culture of fermentation, brewing, and sake production also took root.
The group began with a walk and photo session at Suisuikyō Bridge. Japanese students shared stories of how timber and goods were once carried along the river, relaying those tales to the international students in English.
The challenge of conveying words rooted in history, and cultures or experiences that simply don’t exist back home. “How do you say this in English?” — watching teachers and students puzzle through it together was, once again, one of the most memorable parts of the day.
I wonder how the Japanese countryside landscape looked through the eyes of students from India and Malaysia.
From there, the group made their way to Kurose Minato, learning about how goods that once traveled the Kiso River by boat were transferred to overland routes heading toward Hidakimi. The international students seemed particularly curious about the stone lanterns and torii gates along the way.
After some shopping along Honmachi-dōri, the group headed up to Hidakimi.
At Iwahira Tea Garden, lunch was served — with tastings of Uchibori Brewing’s vinegar, and side dish miso and soy sauce from Misohira Brewing, enjoyed together around the table.
When it came to explaining the food, the Japanese students once again rose to the occasion. And this year, to accommodate international students with dietary restrictions due to religious reasons, we also welcomed ONIGIRI_STAND COCOCA723 (@onista_cococa723) — a vendor equipped to handle both vegan and English-language needs.
Watching them explain how to make onigiri while introducing Japanese ingredients in English was truly impressive. By the end, the international students were calling them “Onigiri Sensei!” 🍙
After lunch came the moment everyone had been waiting for — a hands-on tea blending experience. Michiko-sensei from Iwahira Tea Garden (@iwadairacyaenn) gave it her all! Now in her second year hosting international students, she guided the session with a relaxed, confident ease, and the conversation naturally opened up into fascinating comparisons between tea culture in Japan and the students’ home countries.
The happy hours passed in a flash. A short stroll through the tea garden, a lingering look at the Shin-Tabisoku Bridge in the distance — and with that, the day’s program came to a close.
It was a truly wonderful day for me as well. I hope they’ll come back to visit again someday.
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