Enjoyed Late Spring in the deep mountain.
やぶこぎ中。Climbing up in the bush. 
オオヤマザクラ。North Japanese hill cherry 
雪がわずかに残っていた。A bit of snow in the bottom portion. 
クロモジの花。BUds of Kuromoji, a Japanese native tree with nice flavor. 
久しく耕作されていない棚田群。低木が覆っている。Abondoned rice paddies covered by bush. 
山菜のひとつ、コゴミが生えている。A edible plant, “Kogomi,” are growing. 
ヤマアカガエルの卵。Eggs of a Japan native frog, mountain brown frog. 
巻機山に残る雪。Snow is melting quickly this year. 
色鮮やかな食卓。So many colorful dishes. 
山の宿のご馳走。Gorgeous local dishes. 
山菜天ぷらもりあわせ。Assorted tempura of edible plants. 
アブラコゴメ。Another edible plant, “Anburakogome.” 
ブナ林訪問。Visited beach forest behind of the village. 
ソロタイム。Enjoyed sitting in the beech forest.
2026年４月25、26日、エコプラスは、新潟県南魚沼市清水地区で「オオヤマザクラを楽しむ会」を催しました。首都圏などからの社会人や大学生など8人。雪の上に咲くことで有名な、オオヤマザクラを訪ねました。
On April 25 and 26, 2026, ECOPLUSP hosted the “Enjoying the Ooyamazakura” event in the Shimizu village of Minamiuonuma City, Niigata Prefecture. Eight participants with business persons, journalists, historian, and university students from the Tokyo metropolitan area and elsewhere, visited the Ooyamazakura tree, famous for blooming atop the snow.
今年は雪消えがかなり早く、例年なら50センチ前後の雪が残る標高800メートル前後でも、ほぼ雪はなし。いつもなら雪に押さえつけられる低木が起き上がってきて、やぶになっていました。このためやぶをかき分けて進む「やぶこぎ」をしながらの前進。
This year, the snow melted quite early. Even at an elevation of around 800 meters, where there is usually about 50 centimeters or more of snow remaining, there was almost no snow. The shrubs, which are normally held down by the snow, had sprung up and formed bushes. Because of this, we had to push our way through the brush, a process known as “yabukogi.”
30分ほどかけてたどり着いたオオヤマザクラは、花の盛りを過ぎて、花びらがはらはらと舞う状態でした。オオヤマザクラの特徴となっている赤い若葉が出始めていて、2,000メートル近いりょう線部の雪とブナなどの新緑と、見事な対比となっていました。
After about 30 minutes, we reached the Ooyamazakura, which had already passed its peak bloom, with petals fluttering gently to the ground. The characteristic red young leaves of the Ooyamazakura were beginning to emerge, creating a stunning contrast with the snow at the 2,000-meter-high ridge and the fresh greenery of beech trees and other plants.
泊めていただいた民宿「やまご」での夕食は、地元の山菜づくし。地元で最も珍重されるミツバアケビの若芽、アクがないさわやかなコゴミ、これから出てくるワラビ（昨年取って乾燥させた高級品）、フキノトウ、コシアブラ、タラの芽の天ぷら盛り合わせ、など。これに地酒をあわせて、堪能させてもらいました。
Dinner at the guesthouse “Yamago,” where we stayed, was a feast of local mountain vegetables. The menu included young shoots of Mitsuba Akebi—the most prized local delicacy—refreshing, mild-tasting fiddlehead ferns, high-quality bracken (dried from last year’s harvest), and assorted tempra of “Taranome,” “Koshiabura,” both are young buds of trees, and buds of butterbur . We thoroughly enjoyed this meal paired with local sake.
2日目も快晴。集落背後にあるブナ林に入らせてもらいました。集落へのなだれを止めるために、切ってはいけないと保護されてきた林です。推定樹齢200年ともいわれる巨木も含め、背丈20メートル以上のブナが並んでいます。若葉が空一面を覆って、若緑色に包まれる空間。そこに小鳥たちの鳴き声が響きます。
自然とその恵をたっぷりと楽しませてもらいました。
The second day was also sunny and clear. We entered the beech forest behind the village. This forest has been protected—with a strict prohibition on cutting down trees—to prevent avalanches from reaching the village. Beech trees over 20 meters tall stand in rows, including giant specimens estimated to be 200 years old. The young leaves covered the entire sky, creating a space enveloped in fresh green. The chirping of small birds echoed through the air.
All of us fully enjoyed nature and its bounty.
Translated with DeepL.com (free version)
