As I mentioned at the beginning, bekanbe was harvested for food. This time, I was specially treated to some of the harvested bekanbe. First, they are boiled, then the shell is peeled off directly to eat the nut.

The harvested bekanbe.

Peeled bekanbe. The white part is the edible nut.

This bekanbe was absolutely exquisite! The texture and taste are similar to chestnuts, with a faintly sweet aroma that fills your mouth, giving it a very elegant flavor. The nuts vary from soft to firm, and you can just keep eating them like a snack for kids or edamame for adults.

Bekanbe oshiruko (sweet red bean soup).

And what was absolutely the best was the bekanbe oshiruko! Mr. Tosa's family also made this for me, and the natural sweetness of the bekanbe was so concentrated and delicious. (Personally, I liked it even more than regular oshiruko.) It's apparently a big hit with his grandchildren too, a truly delicious bekanbe oshiruko that makes you want to eat it again and again.

My request to film Mr. Tosa's bekanbe harvest was for entirely personal reasons. The tradition of bekanbe harvesting, passed down through generations by the Ainu people of Toro, is now on the brink of survival. I thought that perhaps in 100 or 200 years, this scene might become a thing of the past. That's what motivated me to want to document Toro as it is in 2022.

The bekanbe harvest on Lake Toro.

It suddenly occurred to me that I might be looking at the same scene as someone 100 years ago. The times may have changed, but the harvesting method and techniques have not, a history of bekanbe harvesting on Lake Toro that has been passed down uninterrupted.

I worried that it might be very disrespectful to film Mr. Tosa, who is living in the "now," from such a historical perspective. I was also very hesitant about writing an article about it. However, when Mr. Tosa graciously agreed to let me write this article, my mind was made up. The scene I witnessed is happening now; it is Mr. Tosa's annual life's work. It is by no means a thing of the past, but something happening in the "present" with a rich history. Being able to experience this culture, capture it in photos, and eat bekanbe were all precious experiences for me.

Mr. Tosa was very friendly and talked to me during breaks in filming, which made the shoot go smoothly. He even treated me to bekanbe, and I am truly indebted to the Tosa family. Thank you so much.

What did you think? Shibecha Town is still full of many such historical cultures and stories. I feel it is my duty to properly document them. I may be a newcomer, but as a newcomer, I believe I can take an interest in the land and, in a good way, share it with the outside world from an external perspective. I plan to continue this kind of reporting in the future.

Next month, Lake Toro will be colored with autumn leaves. Why not visit the historic Lake Toro?

Mr. Tosa, whom I introduced this time, also runs an outdoor canoe business. He offers a valuable tour where you can go down the source of the Kushiro Wetlands while he explains in detail not only about bekanbe but also about the various flora and fauna of Toro. Please be sure to check it out.