Why Doshi? Doshite Doshi?
There are many different popular theories surrounding the source of Doshi’s name;
1. The first one supposes that Doshi was part of the beginning of a shortcut from the Kanto area to reach Mt.Fuji ( in Japanese characters “path” and “beginning,” a homonym of DOSHI ).
2. The second is that there were four old paths in Doshi Valley so “path” and ”four,” which is also a homonym of DOSHI ).
3. In a time when there were no roads, people would guide themselves through the small streams throughout the narrow valley – sawa dooshi (homonym to DOSHI).
4.Many Taoists would visit the area, so, (Doshi, as it is written currently, might mean the Will and the Way).

THE OFFICIAL VERSION IS THAT:
Police or court officials of Heian Period Japan used to be known as kebiishi, and SHI was one of their hierarchical positions. Since these officials studied law in the university Meiho Doin, graduates from this institution were called as DOSHI .
For more information,
please visit the Fuji Visitor Center’s English webpage:
http://www.yamanashi-kankou.jp/fujivisi/fujivisi011.html

 

Soba - savored from scratch
Doshi’s Soba – buckwheat noodles that are commonly eaten either cold or hot in Japan – is Doshi’s own unique pride and joy, given that it contains pure Doshi water in its dough and in the zesty, accompanying broth, as weel as fresh, locally-grown vegetables and Doshi River fish as garnish or toppings. However, the best way to have truly unique soba is to make it from scratch, yourself.
In the Doshi Suigen-no-Mori, experienced soba makers—all local residents—offer to teach any beginner or experienced candidate how to prepare the genuine hand-beaten (te uchi) soba from the dough.
The Grapevine staff took on this challenge.
1. The soba-making begins almost ritualisticly by putting on the apron and kneeling to touch the buckwheat flour.
2.Gentle movements knead together the flour and the pure water of Doshi to form the dough.
3. The movements should be a little more gentle than kneading a pasta dough. The instructor’s help is required to add the finishing touches.
4. A long rolling pin is used to flatten the dough. It is vital to make sure that it doesn’t tear, or else it would break during the boiling process.
5. The fast and precise movements of the experienced instructor neatly slice the noodles. However, it is not as easy as it seems. In order to make the dough of a genuine hand-beaten soba noodle homogeneous—and not like a hoto noodle—a lot of concentration–and practice–is required.
6. The noodle is taken to the kitchen to be cooked and some minutes later…Voilà! The best first soba ever made by the Grapevine staff. Savoring the al-dente strands together with watercress tempura is highly recommended!

Adopt a tree in Doshi
Doshi is an exceptional place, a truly peaceful village that has managed to keep its traditional countryside style and sense of history. You will be breathtaken in Doshi, but one thing is certain; you will never get bored going back—so why not adopt a tree there?
As the years went by, many cedar trees were grown in the area. However, due to the increase of hay fever caused by cedars, the lack of people to care for the trees, and their bad conservation in the forests, Doshi has taken up a forestry project that involves everyone from TV artists to the general public. This is a long-term project that intends to forest the area with at least 10,000 trees in the next five years.
You can contribute by purchasing a 10,000 yen mountain cherry blossom – yamazakura – and/or maple tree – kaede – seedling and planting them yourself, or let a local take care of the planting — without a doubt, though, doing it yourself would be the funnest part of all. Yamazakura and kaede were chosen because they both will attract their sponsors to enjoy viewing either cherry-blossoms in spring, or scarlet-tinged leaves in the autumn, respectively.
The tree will display a wooden name plate on it with its sponsor(s), who have the right to carve their message on it as well. Although you buy the seedling, you are not the owner of the tree, explains a Doshi official. The name plate will last at least fifteen years, after which time it may very well eventually fertilize the tree it was placed on.
The tree-planting is scheduled to be held twice a year, once in spring and again in autumn. Seeing your cherished cherry blossom tree or just taking a break in the numerous natural spots around Doshi are without a doubt two great reasons to pay a visit to Doshi.
by Érica Tanaka