Connecting Brittany, France, and Tango, Kyoto: An International Exchange Project on Ocean Wisdom (Part 4)
Day 4: Walking, Tasting, and Connecting: A Slice of Everyday Life in Tango
June 18, 2025
Day 4 brought a more personal perspective, one centered on everyday life, food, and the people who shape this region from the ground up. Through walking, sharing, and tasting, the students gained a deeper understanding of what makes Tango’s local culture so genuine and alive.
A Walk Through Life by the Sea – Mr. Toyoshima fisheries
The morning began with a walking tour led by Mr. Atsushi Toyoshima, a long-time local and dedicated oyster farmer with his intern Mr. Adrien de Bridiers. As they guided students through the village streets and along the coast, they shared not only historical facts, but also the realities of working with the sea, season after season.
They spoke of the care and patience it takes to raise oysters, how they’re seeded, nurtured, and harvested in rhythm with the tides and temperatures. Information about fisherman’s life were also given as starting work at 3 a.m during certain seasons. Students were fascinated to learn how this industry, both fragile and vital, is tied to the health of the entire marine ecosystem. This tour offered students a rare and authentic view into the human side of aquaculture.
Mount Kabuto Hike
After eating a bento, the group went out for a hike up Mount Kabuto. The route wasn’t long, but the heat made it a real challenge. With the sun high and the air heavy, every step felt a little harder. Despite the sweat and slow pace, the students kept going, encouraging each other along the way. The panoramic view over the Kumihama bay made the effort worthwhile, not just for the scenery, but for the feeling of having pushed through something together.
Tasting Local Flavor at Sora Dairy Workshop
The group then made a stop at the Sora Dairy Workshop, known for its fresh, locally produced dairy products. It was the first time they saw a cow in Japan, they are rare in Japan compared to France where we can see cows everywhere. There was no factory tour this time, instead, the visit focused on tasting and enjoying what the region has to offer.
First, everyone got to try ice cream made with Sora’s own milk, smooth, refreshing, and especially welcome after the hot and tiring hike up Mount Kabuto. Then it was the time to taste Sora’s cheese, giving students a direct and delicious sense of the quality of local ingredients.
It wasn’t a sensory workshop, a reminder that sometimes the best way to understand a place is to simply taste what it creates.
Local Flag Brewery: Craftsmanship with Character
The next tasting brought the group to Local Flag, a creative brewery that has sculpted a strong local identity through its signature beer: ASOBI Pale Ale. Inside the brewery, the team shared the story behind their project: how it started with a desire to bring something new to the Tango region. They also told how they chose local ingredients to reflect the area’s flavors, and how each label design is linked to local landscape or tradition. The students were intrigued by how much personality and regional pride could be put into a single bottle.
While only the adults joined the tasting, everyone could appreciate the passion and creativity that went into each bottle. The visit raised everyone’s interest in how a beverage can tell a story, when it’s produced carefully and rooted in community.
ATARIYA: Where Conversations Become Connection
The day’s final stop was at ATARIYA, a local hub and meeting space that played a special role in the French-Japanese exchange. This was the place where, years earlier, the first virtual encounters had happened, local product tastings and video calls that introduced Brittany to Tango.
The atmosphere was really welcoming. Local residents and members of the community had come to meet the students, not for a formal event, but for a moment of conversation and cultural exchange. Despite the language differences, the atmosphere was open and relaxed, everyone listened with curiosity and encouragement and tried their best to communicate with eachother.
After the presentations, things shifted naturally into degustation and conversation. Students and locals gathered around tables, sharing food and thoughts in a more informal way. It was a space where barriers came down, people compared customs, asked questions, and exchanged information. Everyone presented their activities and had time to share moments between French and Japanese.
Through oysters, hikes, cheese, and conversation, the students discovered that the most powerful connections often grow from the simplest encounters. What the students gained was new knowledge but mostly stepping into someone else’s world and feeling welcomed. In the quiet details of the day, they experienced a kind of exchange that textbooks can’t teach: human, local, and unforgettable in its simplicity.
Writer: Mathieu Fonseca
Thanks to: ROOTS, Lycée Public Maritime du Guilvinec, Mrs. Hayakawa (coordinator and interpreter)
Special thanks to sponsors: Fondation franco-japonaise Sasakawa (日仏笹川財団), la caisse des péris en mer, Hénaff, Penmarch city, Loctudy city
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