Imagine staying in a thatched Japanese farmhouse nestled in a mountain hamlet brimming with old-world charm. Not only is the village of Ainokura the quintessential traditional Japanese village, it’s also part of the UNESCO “Historic Villages of Shirakawa-gō and Gokayama” World Heritage Site, and filled with gasshō-zukuri thatched farmhouses – some of which offer minshuku-style lodgings. We spent the night at one such family-run farmhouse inn, Gasshōnoyado Shōshichi.

Text : Sasaki Takashi / Photos : 平島 格 Kaku Hirashima / English Version : Judy Evans

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Fireside Conversation at a World Heritage Site Gasshō-zukuri Inn

The hamlet of Ainokura nestles among the mountains of the Gokayama district. Once the last of the tourists leave at the end of the day, the village falls quiet and (with little outdoor lighting) there are lovely views to be had of the night sky.
Shōshichi stands at the entrance to Ainokura Village. The hosts will happily show guests inside the attic space upon request.

Gasshō-zukuri thatched farmhouses are named for the shape of their steeply-pitched roofs. Gasshō refers to a pair of hands pressed together in prayer. Not only does the steep pitch help to shed the snow that falls so heavily in these mountain valleys, the attic space, divided into several levels, is where villagers once earned a living raising silkworms. Sericulture was a valuable source of income up here in the mountains, where farmland is in short supply.  

Ainokura is one of several small villages in the Gokayama district of Nanto, located in the southernmost part of Toyama Prefecture. Gokayama lies close to the border with neighbouring Gifu Prefecture, which is where Shirakawa-gō is located. Ainokura, with its population of less than one hundred, is a tiny hamlet entirely surrounded by mountains.

As part of the “Historical Villages of Shirakawa-gō and Gokayama” World Heritage Site, Ainokura boasts twenty-one original gasshō-zukuri houses. Our lodgings for the night, Gasshōnoyado Shōshichi, is a minshuku (small, family-run inn) and one of several popular thatched farmhouse minshuku found in the Shirakawa-gō and Gokayama areas. The attraction is not only being able to stay in a 200-year-old farmhouse and experience life in an unchanged traditional village, it’s also being able to do this at a renowned World Heritage Site.

The Luxury of Staying in a Gasshō-zukuri Farmhouse

Sharing a meal around the irori (hearth) with our fellow guests.
An evening meal brimming with wild foods from the mountains.

Dinner at Shōshichi was a hearty feast of grilled iwana (trout), garden-fresh vegetables, homemade pickles and seasonal wild-harvested mountain vegetables. Just as enjoyable as the excellent food was the chance to sit around the traditional irori hearth with our very amiable host, Yoshikimi Ikehata, and his wife, Kiyo san. Listening to their tales of long ago, we felt as though we were once again children, visiting our grandparents. 

“There’s a one-metre-high crawl space under the gasshō houses around here,” said our host. “Do you know what that’s for?” Relaxing by the irori after dinner, he went on to explain. “During the Edo Period, they used to make saltpetre in Ainokura, which was part of the Kaga Domain. By the way, the neighbouring district of Shirakawa-gō was part of the Shōgun’s domain. It was forbidden to make saltpetre, so they used to do it hidden under the house so that the Shōgun’s officials wouldn’t find out.”  

The production of saltpetre, the main ingredient in gunpowder, flourished in Shirakawa-gō and Gokayama. The ingredients included mugwort, millet husks and silkworm droppings, which were mixed together and left buried under the houses for around five years. Saltpetre was produced as the result of bacterial activity over time. Given that very little rice could be grown in this area, some historians believe that it was actually this hidden gunpowder industry that enabled those living in these remote mountains to build such magnificent houses. 

In times past, Shōshichi would host school groups of forty or more pupils and their teachers, but they have now settled on a maximum of ten guests per night and no more than two groups at once. Kiyo san explains that as she and her husband grow older, it becomes harder to cook and cater for large groups. On the bright side though, the new arrangements offer them the chance to slow down a little and get to know their guests.

Some of the larger gasshō houses are up to fifteen metres in height. Silkworms were raised in the attic space, while the living spaces were on the ground floor only.
Shōshichi takes up to ten guests per night and a maximum of two groups, each with the use of two adjoining tatami rooms like these, allowing guests to stretch out and relax.
The entrance hall and washroom area.

World Heritage Site, the Historical Villages of Shirakawa-gō and Gokayama. 

Three gasshō-zukuri villages in Shirakawa-gō and Gokayama were together registered as a World Heritage Site in 1995. At that time, there were only three other World Heritage Sites in Japan: Hōryūji Temple; Himeji Castle, and the Historic Monuments of Ancient Kyoto. The World Heritage registration of three villages (Suganuma and Ainokura in Gokayama, and Ogimachi in Shirakawa-gō) where ordinary people went about their daily lives was unprecedented in Japan.

Among the protected gasshō-zukuri houses there are currently sixteen gasshō-zukuri minshuku in Shirakawa-gō, while in the Gokayama district, there are seven in the hamlet of Suganuma and two in Ainokura.

Gasshōnoyado Shōshichi

Number of Guest Rooms: 4

Rates: From 12,600 yen per person per night (weekdays)

Access. By train and bus: 25 mins by bus from Jōhana Station on the JR Jōhana Line. By car: 12km/20 mins from Gokayama Interchange on the Tōkai-Hokuriku Expressway

Text: Sasaki Takashi

Takashi Sasaki represents the editing office, Studio F. He is a writer and editor whose work includes ‘mook’ series in Japanese such as Scenic Drives (Gakken Plus Publishing) and Motorcycle Tours for Adults (Yaesu Publishing). He has authored several books, including ‘Touring Japan’s Kaidō’ (Gakken Publishing) and ‘Understanding Mongolia in Two Hours’ (Rippu Shobō Publishing).

Photos: 平島 格 Kaku Hirashima

Kaku Hirashima gradutated from Nihon University College of Art with a degree in photography. After working in magazine production, he became a freelance photographer. He works in various media, mainly specialist motorcycle and automobile magazines. He travels all over Japan capturing images of magnificent scenery, onsen and local food culture.

English Version: Judy Evans

Editor and Japanese-English translator Judy Evans has a background in education, the arts, production horticulture and landscape design. A secondary school teacher of Japanese and English who spent many years living and working in Japan, Judy now lives on a small farm in rural New Zealand and remains a frequent visitor to Japan.