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This is a brainstorm for a Permaculture Experience program with Japan in mind. The tasks are oriented around traditional Japanese techniques that continue to have tremendous value as sustainable crafts, practices, and arts. While most of the tasks are possible outside of Japan, some are based on Japanese social structures and might be uncommon in other locales.

While PEP is wonderful it is designed around Wheaton Labs, which is a very specific locale with very specific resources, climate, challenges, and needs.

While this document is provided in English, future work may be made in Japanese.

Fields of Experience

fukuoka style rice paddy management,
- broadcast sow rice
- harvest and dry rice by hand
- thresh rice by hand
- broadcast sow barley in the same field for winter
- harvest barley by hand
- thresh barley by hand

home garden vegetables
- plant for pickles - daikon, chinese cabbage, turnip, takana mustard
- plant for fresh and other use - whatever you like
- grow shiitake on a log

home orchard
- plant fruit trees by seed,
- graft proven varieties onto good rootstock
- plant nitrogen fixers (bayberry, wisteria?, etc)
- grow your own tea bush
- grow your own paper mulberry

Animal Care
Make a koi pond
Demonstrate harmony with crows
Create or designate bird habitat, photograph three different birds visiting
Create or designate lizard habitat, photograph a lizard

Forage, Fish, Trap
forage sansai (knotweed, fiddleheads, etc),
forage bamboo shoots,
forage nuts or acorns,
forage fruit,
catch fish,
forage kelp/seaweed?
collect sea salt?
wild boar?

weave a bamboo basket - many types
make a bamboo retaining wall or garden border,
Use bamboo tops for bean trellises
make a bamboo trellis,
carve bamboo eating and serving utensils

Fell/thin a cedar stand,
Peel the logs,
Use the logs,
Sow anything that isn't cedar or cypress,
Split logs into lumber,
Using roundwood for building

make a drystack wall,
Use stones for foundations

harvest and process ramie, banana, or nettles
raise silkworms
harvest and process silk
harvest paper mulberry
Process mulberry for washi paper
Make washi paper

sharpen a single bevel flat blade
sharpen a double bevel flat blade
sharpen a round bevel tool (gouge etc)
sharpen a curved blade (kama, etc)
acquire an old tool,
restore an old tool - franken planes!
set up a japanese plane to take microthin shavings

Food Preservation and Preparation
dry daikon, sweet potatoes, and other vegetables
dry shiitake
dry fish, shrimp, or squid
make hoshigaki (dried persimmons)
make umeboshi (pickled plums)
make tsukemono (nukazuke, shiozuke, suzuke)
make konnyaku,
make miso,
make tofu,

repair (or replace) shoji,
repair (or replace) fusuma,
repair or adjust amado,
flip or repair (or replace) tatami,
Use sudare,
Apply shikkui,
Burn cedar boards for building (shousugiban)
Use shousugiban as a siding

Register to sell goods at your local market,
Locate your nearest blacksmith and take a selfie together
Locate your nearest basketweaver and take a selfie together
Locate your nearest organic market gardener and take a selfie together
Locate your nearest sashimono woodworker and take a selfie together
Locate your nearest forester (woodsperson?) and take a selfie together
Locate the oldest person in your locality and take a selfie together having tea
Attend jichikai meetings,
Host an event and publish it in your local newsletter

Below were my original thoughts

The first thing that comes to mind for me is Bayberry over Black Locust as a nitrogen fixing tree. But apparently Black Locust is also present here.

Other things are the foraging vegetable list would probably include a lot more herbaceous material like butterbur, fiddleheads, knotweed, etc.

Food prep would focus on traditional methodology - nukazuke, umeboshi, himono. I wonder how much modern understanding of nutrient loss from sun-drying and better techniques for solar dehydration could be applied to improve the systems.

Natural building would probably focus more on humidity management than heating (for most of Japan), so shikkui would be a major point, also building design with cross-breezes.

Other common skills that might want a place are - ishizumi (rock stacking or wall building), managing a rice paddy.

Japanese tools are quite specialized and somewhat different from many of their western counterparts, but most of that doesn't make much distinction in the PEP badge requirements...

What else would differ?

Posts: 11
Location: Mie, Japan
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On the top of my head I could think of, make konyaku, miso, tofu and dashi.
Repair a hole in shouji, change the whole shouji paper, fusuma repair/restoration. Clean and restore door tracks.
Making tools out of bamboo. Make washi. Change the cover on tatami mat.

If you have wind you can dry in the shade, not so sure about the summer though.
We dry all kinds of things on a roof space which itself has poly-carbonate roof, it blocks some of the UV light and the wind dries things quite quickly. A friend dried under the roof between two buildings where the wind pass through.

I read somewhere that the Japanese houses were built to be comfortable during the warmer seasons, instead of 3 unbearable seasons and 1 comfortable winter season. From what I understand they used to have the wind also blow under the house to cool and circulate the air. Some places also had natsushouji which would let the air blow through the building even when closed, during the hot and humid summer. If I remember correctly they also closed the amado at night to prevent moisture come into the house during the night, not sure though. Placed reed mats against the dirt-walls during winter to keep the wind from blowing directly on them.
I've been looking for the book but I can't find it.

Here many old houses have wood paneling. Some even have a unit made wooded paneling which is then raised, attached and locked to the framework on the houses using hooks and a locking mechanism. Not sure if some of them have dirt-walls behind or not. Some have wooden paneling half-way to keep rain splash off the dirt-walls.

In Sweden during the cold winter we always seal off the crawlspace ventilation with fir/pine branches and snow to keep the cold outside air from moving in under the house. The stove heat would then transfer through the masonry into under the house keeping it from going below freezing.

If I were to build a traditional Japanese house, I would definitely have a thermal mass under the house, use the interior dirt-walls as thermal mass, use a rocket mass heater to heat up the mass and air in the house. Make the warm air circulate under the house coming up in all the rooms. Have a easy way to seal off outside air from the crawlspace under the house during winter (Insulated panels?), keep it open during other seasons to have the wind cool down the thermal mass. Adjustable passive ventilation so the house could ventilated even if we are not there and have the doors closed.

Rainwater management is also very important. You don't want water splashing on the framework, dirt-walls or paneling.
Roof gutters and/or amaochi. You can lead the water where you want it.

I'm probably going to try to make a CAD models in the future with various concepts, easier to show and get input on.

Heroic work plunger man. Please allow me to introduce you to this tiny ad:
Rocket Mass Heater Plans - now free for a while
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