What is the satisfaction sought in solo camping?
I started solo camping in 2021, right in the middle of the COVID-19 pandemic, living a hectic life focused on remote work. After work, I would open YouTube, eat dinner while staring at the screen, and drink until I fell asleep. Gradually, more and more camping videos started appearing in my recommendations. That's how I started watching only these three channels: "Terusan TV," "Tokui Video," and "Izunonushizuri." These became my haven, providing a temporary escape from daily stress.
One weekend, around noon, an idea struck me. I have a car, so why not just go to Okutama, which is about an hour's drive from central Tokyo? My love for the outdoors began when I drove towards "Hossawa Falls" in Akigawa Valley, which was introduced on "Terusan TV" at the time.
I was surprised at how close waterfalls and mountains were. That sparked me to go to Montbell, gather my gear, and the next weekend, I drove to Okutama alone. Repeating this process, I became a camper in no time.
Without worrying about anyone else, I can cook as much of what I want to eat, not talk about what I don't want to talk about, not think about what I don't want to think about, only think about what I like, and only see what I want to see. At least for the duration of this camp. I thoroughly engage in self-dialogue and self-treatment, and then return to somehow manage the things I face every day.
Everyone probably has their own reasons for solo camping, but isn't cooking one of the joys of going solo camping?
Easy cooking: just put it in a mess tin and heat it.
One bag contains one serving of rinse-free rice and ingredients. Just measure 300ml of water with a Sierra cup and add it.
After heating on a burner for about 10 minutes, remove the mess tin from the heat and let it steam for about 10 minutes on a towel or similar surface. This will result in fluffy, delicious cooked rice. Be careful, as the mess tin will be hot, so always use gloves or a towel when handling it.
Once cooked, stir the rice well and enjoy.
About Katagiri Rice
Rice shop Katagiri, based in Agano City, Niigata Prefecture, produces rice from the Gozusan mountain range. Niigata Prefecture is home to the Shinano River, Japan's longest river, which spreads across the Niigata Plain, and numerous mountains of various sizes. While it is a heavy snowfall region in winter, summer brings continuous days with temperatures exceeding 30 degrees Celsius.
With its magnificent nature and significant temperature differences, Niigata Prefecture is one of Japan's leading rice-producing regions.
Many people visit Agano City to hike in Mount Gozu, which has five peaks from Ichinominé to Gonominé.
Mount Gozu, at an elevation of 912m, is a mountain where everyone from children to the elderly can easily enjoy hiking.
Agano City, known as "Shirakawa no Sho" during the Kamakura period, has been blessed with abundant water resources from the Agano River,
and is a region with a long history of rice cultivation. Furthermore, more than 5,000 swans migrate annually to Hyoko Lake, which is registered as a Ramsar Convention wetland. The rice from the Gozusan mountain range is nurtured by the pure spring water and clear water of Mount Gozu, rich soil, and magnificent nature. It is renowned for its exquisite sweetness, stickiness, and luster, despite its small grains, offering a delightful "chewy" texture. It is also highly praised for being delicious even when cold, making it perfect not only for camping meals but also for lunchboxes.
The product introduced here can be viewed from here.
