Asa (Shallow/Light)

Shigemi Fuji

Chairman of the Asakusa Tourism Federation, Representative of Asakusa Shrine Parishioners • 1971 Commerce

According to the legends of Senso-ji, in the early morning of March 18, 628 AD, an unfamiliar statue was caught in the net of two local fisherman brothers, Hinokuma Hamanari and Takenari. When they showed it to a local intellectual, Haji no Nakatomo, he informed them it was a sacred statue of Kannon. At that time, Asakusa was overgrown with a plant called "Akaza" (lamb's quarters), and because horses loved to eat it, there were children who gathered there to cut it.

This Akaza plant grows into a light and sturdy stalk that can be used as a cane, and these children built an "Akaza Sanctuary" to enshrine the Kannon statue. Later, Haji no Nakatomo himself entered the priesthood, converted his home into a temple, and enshrined the Kannon statue. This was the beginning of "Senso-ji," and two years from now, in 2028, it will mark 1400 years since that time. One theory suggests that this "Akaza" plant is the origin of the word "Asakusa."

Later, Haji no Nakatomo, Hinokuma Hamanari, and Takenari were enshrined at "Asakusa Shrine," commonly known as "Sanja-sama," which is adjacent to Senso-ji; the Sanja Matsuri is the festival of this shrine. The children were also enshrined within the grounds of Senso-ji as the "Jussha Gongen," but due to the Meiji government's order to separate Shinto and Buddhism, they are now enshrined together at Asakusa Shrine.

Sohei Matsumoto

Freelance Writer, Editor • 1996 Letters

"Okashidokoro Shinshodo" in Shimbashi, Tokyo. This is the site where the residence of Tamura Ukyo-no-Daibu once stood, where Asano Takumi-no-Kami was placed in custody and committed seppuku after the sword-slashing incident in the Corridor of Pines at Edo Castle. For this reason, this shop sells Japanese sweets related to the Chushingura (The Treasury of Loyal Retainers). The specialty is the . Its look is incredibly impactful, with a generous amount of coarse red bean paste pushing aside the wafers and bulging out boldly. The moist wafers match perfectly with the moderately sweet bean paste, resulting in an exquisite texture.

Now, about this Seppuku Monaka. It is said that many people buy it as a souvenir when going to apologize, conveying the feeling of "as if I have committed seppuku (to show my sincerity)." It is also popular as a tea snack when "talking with an open heart" (literally "splitting one's belly open to talk"). I myself have used it once during an apology visit. Because the other party had a sweet tooth and a sense of humor, this monaka helped improve their mood and saved me. However, if the person dislikes sweets and lacks a sense of humor, it could instead add fuel to the fire of their anger. One must be careful when using it to ensure it doesn't develop into a new "sword-slashing incident."

Masakazu Shijimaya

President of Shijimaya Honpo Co., Ltd. • 2006 Economics

Shijimaya Honpo was founded in 1875 and manufactures and sells various fermented foods, centered on "Kabura-zushi," in Kanazawa City, Ishikawa Prefecture. Kabura-zushi is a traditional fermented food of Ishikawa Prefecture made by sandwiching "salt-cured yellowtail" inside "salted turnip" and fermenting it in a pickling bed made of a sweet mixture of koji and rice. In this region, it is loved primarily as a gift for year-end greetings (Oseibo) and as a delicacy for the New Year holidays. Many people feel a connection to Kanazawa through Kabura-zushi.

Because Kabura-zushi is a fermented food, its taste changes gradually. It is sweet at first, but the sweetness gradually decreases and acidity from lactic acid fermentation emerges. It is best to eat when the sweetness, acidity, and umami reach a good balance. In the past, well-fermented versions were preferred, but recently, due to changes in customers' lifestyles and tastes, a "lightly pickled" (asazukari) fresh state has become popular. The world of fermentation is nurtured by invisible living organisms. I will continue to devote myself to ensuring that people can feel the "deep" charm of fermentation, even in what appears to be a "light" (shallow) pickling.

Motoshi Hayano

Associate Professor, Research Institute for Science and Technology, Tokyo University of Science; Project Lecturer, Department of Orthopedic Surgery, Keio University School of Medicine

While aging is the most important factor causing the onset of diseases, research has been difficult because various factors are intricately intertwined. However, with the advancement of sensors, analytical technology, and AI, the world is changing significantly.

ASAGI Labs, where I serve as Representative Director, has launched three entities since 2024—a foundation, a corporation, and an investment fund—to promote basic research and commercialization of aging. Globally, aiming to create a healthcare industry distinct from traditional medical care, prominent founders of Google, OpenAI, and Amazon, as well as various companies, are intensifying investments in the aging field on a scale of 100 to 400 billion yen.

The "Asagi-iro" (pale blue-green) of ASAGI Labs embodies meanings such as "innovation," "youth," and "determination." Japan records the world's highest healthy life expectancy. By leveraging this advantage to objectively measure not only physical condition but also happiness, and by developing drugs, food, and services through integrated data, I believe we can lead the world.