5/5 ヤマ田太郎 2 years ago on Google
(Translated
by
Google)
What's
interesting
about
the
museum
here
is
that
the
building
itself,
which
is
a
container,
has
been
reported
as
a
national
tangible
registered
cultural
property,
and
has
already
been
the
subject
of
appreciation
and
aesthetics
before
entering
(laughs).
Opened
in
1959,
the
designers
are
working
on
"Mamoru
Yamada,"
a
modernist
architectural
mogul
who
was
active
from
the
Taisho
era
to
the
early
Showa
era,
the
Nippon
Budokan,
and
the
Kyoto
Tower.
The
builder
is
also
amazing,
and
it
is
one
of
the
five
major
general
contractors
that
constructed
the
Tokyo
Tower
and
Tokyo
Dome,
"Takenaka
Corporation".
Even
now,
after
more
than
half
a
century,
it
has
been
solid
and
no
cracks
or
peeling
of
the
outer
wall
can
be
seen.
It's
too
luxurious
for
a
local
museum
(laughs).
The
exterior
is
said
to
have
the
image
of
the
school
building
of
Nara
Shosoin,
and
you
can
see
it
in
the
white
line
running
horizontally
on
the
wall.
The
museum
is
located
on
the
former
site
of
the
Mogi
family,
the
founding
family
of
the
local
giant
Kikkoman,
but
Kikkoman
and
Takenaka
Corporation
have
a
close
relationship
with
each
other,
and
the
Noda
head
office
building
is
also
being
constructed.
It
seems
that
it
was
possible
to
build
in
such
a
luxurious
museum
because
it
seems
that
it
is
donating
a
part
of.
After
all,
the
main
contents
of
the
museum's
general
exhibition
are
related
to
soy
sauce
(laughs).
Noda
was
sandwiched
between
the
two
major
rivers
of
the
Edo
and
Tone
rivers
and
was
suitable
for
water
transportation.
The
salt
used
as
the
raw
material
was
from
Gyotoku
at
the
mouth
of
the
Edo
river,
and
soybeans
and
wheat
could
be
efficiently
transported
by
ship
from
the
breadbasket
of
the
Kanto
plain.
In
addition,
the
heavy
soy
sauce
barrels
of
the
finished
products
could
be
delivered
to
Edo,
which
is
a
major
consumer
area,
in
the
shortest
time
using
the
same
water
transportation
network.
The
state
of
salty
soy
sauce
production
is
explained
in
an
easy-to-understand
manner
with
models.
However,
it
is
undeniable
that
there
is
a
general
conceptual
explanation
because
there
is
not
enough
space
in
the
museum.
If
you
want
to
know
more
about
salty
sauce
production,
the
Kamihanawa
History
Museum
in
the
same
city
of
Noda
preserves
the
brewery
that
actually
produced
the
soy
sauce,
and
you
can
also
find
huge
fermented
barrels
and
squeezers,
and
the
Daihachiguruma
that
was
carried
out.
You
can
appreciate
it
up
close.
Please
also
check
this
out.
(Original)
ここの博物館が面白いのは入れ物である建物自体が国の有形登録文化財に答申されていて、中に入る前から既に鑑賞・審美の対象になっていることですかね(笑)。
昭和34年の開館で、設計者は大正から昭和の初期に活躍したモダニズム建築の大御所「山田守」、日本武道館や京都タワーを手がけています。建築業者もスゴくて東京タワーや東京ドームを施工した五大ゼネコンの一つ「竹中工務店」です。流石にしっかりしていて半世紀以上経つ今でも、ヒビ割れや外壁の剥がれは見られません。地方博物館としては贅沢すぎる布陣ですな(笑)。
外観は奈良正倉院の校倉造をイメージしたそうで、壁面に水平に走る白いラインにそれが見て取れます。博物館は地元の巨大企業キッコーマンの創業一族である茂木家の元敷地内にあるのですが、キッコーマンと竹中工務店は関係が深く野田本社社屋の施工もしており、また茂木家も博物館の建築費用の一部を寄付しているそうなので、その関係でこれほど豪華なメンツでの建築が可能だったのかもしれません。
博物館の一般展示の主な内容は、やっぱり醤油関連(笑)。野田は江戸川と利根川の二大河川に挟まれ水運に適し、原料の塩は江戸川河口の行徳から、大豆や小麦は関東平野の穀倉地帯から船で大量に効率よく運搬が可能でした。また完成品の重たい醤油樽も同じ水運ネットワークで、一大消費地である江戸に最短時間で届ける事が出来たのです。その醤油製造の様子が模型等で分かりやすく解説されています。
ただ博物館内のスペースに余裕が無い為、総体的概念的な説明になってしまっている面があるのは否めません。より深く醤油製造について知りたいのであれば、同じ野田市内にある上花輪歴史館には実際に醤油を製造した蔵が保存され、発酵させた巨大な樽や搾り器、運び出した大八車なども間近で鑑賞する事が出来ます。こちらも合わせてどうぞ。
5 people found this review helpful 👍
