Written by Taiga Okamoto

Special Thanks to Sarah Chu

Before we begin, please allow me to note that the original article regarding the topic has been written by Ms. Sarah Chu, who is a great person as well as a great friend who had helped me right after I had moved into Ofunato.

The time, effort and passion she has put into the original article is very heartwarming, which is why I had taken this chance to touch upon the topic myself and also link the original work here for those of you who are interested.


Kindly understand that the permission to reference her work as well as utilizing her pictures has been granted by the author herself, and wish you all who have read this to also take a look at the original work as well.

Stepping slightly South-West from Ofunato City, where I currently work, you will find Rikuzentakata City. Rikuzentakata, similar to Ofunato, had taken severe damage from the Great East Japan Earthquake in 2011. Yet even through the hardships, the people here have continued to live strong.

CAMOCY, which the facility I would like to introduce to you all today, is one of many iconic facilities that had been built since the disaster in Rikuzentakata. The name CAMOCY comes from the word “kamosu” meaning to brew or ferment in Japanese. Since its opening in year 2020, December 17th, this facility has strived to keep the people’s head high and bring back the lively atmosphere which once filled these streets.

I had been introduced and brought to this facility by none other than my good friend Sarah, and I must say this this was an astounding experience.

The appearance of the facility does look new, but with the exterior in addition to many of the interior furniture being comprised of wood, you can almost physically feel the warmth that this place provides. Not only does the warmth comes from the wooden textures, but I feel that the warmth also comes from the thoughts and emotions the residents here hold toward the old Town of Kesen as well as the hopes for the future of Kesen.

Now, although they call it a ‘fermentation’ facility, once you enter the building you will see that the interior is quite large with a cafeteria like space in the center and approx. 7 shops surrounding it. The overall lineup of shops within this building are food related, hence a large percentage of the people come in with the intention to eat. But there are souvenir shops along with café style stores goods in addition to a bakery with freshly baked goods, so you’re more likely to accommodate those friends who tends to want a little bit of everything.

I’ve yet to try the food and/or services available in all the stores, but the Yagisawa Restaurant’s 「南部どりのステーキご飯」(AKA. Nanbu Chicken Steak Rice) I had was far beyond what I had expected and I can’t wait to try out the others.

The Nanbu Chicken that is used here is a brand of chicken that is raised and farmed within the Iwate prefecture. I will note that all menus here in CAMOCY are tied to delicacies within Iwate so please buy and help support Iwate!!

The entire cuisine comes with a total of 6 plates.

  • The Main Dish (Top Left)
  • *Pork Miso Soup (Bottom Right)
  • Pickled Daikon Radish (Middle)
  • A plate with 4 different Condiments (Middle Right)
  • **Nanbu Ironware Kettle with hot broth inside (Top Right)
  • An Empty Bowl (Bottom Left)

Now, allow me to first say, this way beyond amazing. And I don’t mean to make enemies or break ties with friends but I feel that you will never be able to find something of this quality for the same price anywhere in the States,

But, well… there is a catch…

This is a little different compared to a regular rice bowl because there is a ‘proper’ way in how this is eaten, and I understand that this can defer people from trying.

*Note: The ingredients within the Miso Soup can change

**Note2: The Nanbu Ironware Kettle, (or 南部鉄器急須 in Japanese) is a special ironware kettle crafted and forged within Iwate and is famous throughout Japan for its durability, thermal conductivity, as well as its heat retainment.

If you have ever eaten a Japanese Cuisine called “Hitsumabushi” in Nagoya, this is prepared to be eaten in the same way so feel free to just skim along. But for those who do not know and wish to learn, kindly continue reading.

  1. Split the main dish into 4 as each portion will be eaten separately.
  2. Take out 1/4 of the dish along with the rice onto the empty bowl and enjoy as is.
  3. Once the first portion is eaten, re-serve another portion into the same bowl but this time add condiments you are provided with (advise you to not put in everything at once and keep some for later) and enjoy the taste of how the condiments compliments the dish.
  4. Place the third portion onto the bowl, add the condiments of your liking and add the broth from the kettle to make a mini-rice porridge.
  5. After the mini-porridge is eaten, you are free to eat the for the last portion however way you like! (Ex. with/without condiments/broth)

This ‘proper way’ of eating is not something that is forced upon the customer, but is something that is suggested in order to taste the meal in its full potential so, feel free to dig in as you wish. Of course, you are always free to tweak it, for example to split the dish into 3 portions or switch up the orders as well. (※ When you make the mini-porridge I strongly suggest you to use the rice bowl!)

But just because I am a Hitsumabushi freak, allow me to explain the concept of this Hitsumabushi style way of eating. This style is in order to savor the original flavor of the ingredients along with the chef’s intended taste, but be given the freedom to mix and match the condiments to enhance the experience. The mini-porridge is actually my favorite part as it allows you to take a breather and be given a new mixture of tastes, all to have you enjoy the ‘Final Portion’ in the best way you feel would make the sitting even better.

But I digress.

I’ve managed to rant on in regards to one dish out of many here in CAMOCY, but as I had mentioned before, they have 7 different shops here in addition to a terrace for the warmer season. From freshly baked breads, refined organic cacao drinks, hand craft beer and a souvenir section filled with fermented foods like miso, soy sauce and local sake. CAMOCY has much more to provide, but I will cut it short as the details of each stores are written with care in the original article linked below.


If you ever have the chance to visit the area, kindly stop by CAMOCY!!

Official website: https://camocy.jp

Please note that their website is only available in Japanese.

  • Address: 74-1 Kesen-cho, Rikuzentakata-shi, Iwate, Japan 029-2204
  • Facility Opening Hours: 10am – 9pm (weekdays), 9am – 9pm (weekends)
  • Facility closed on Tuesdays
  • Opening Hours (of Individual Stalls):
    • Yagisawa Restaurant
      11am – 9pm (Last order at 8.30pm)
    • Bakery MAaLo
      10am – 6pm (weekdays), 9am – 5pm (weekends and public holidays)
      Every Wednesday is White Bread Day (open 11.30am – 6.30pm)
    • DELI and BENTO gentil
      11am – 7pm
      Contact No.: 070-1362-6219
    • CACAO broma
      10am – 6pm (Last order at 5.30pm)
      Contact No.: 080-1693-3148
    • Rikuzentakata Microbrewery
      11am – 9pm (Last order at 8.30pm)
      Contact No.: 070-4283-0852
    • 2 Tsubo
      11am – 7pm
      Contact No.: 03-6416-8025
    • Shimin Energy
      9am – 5pm
      Contact No.: 0192-53-2612
    • CAMOCY Hakko Market
      11am – 7pm
      Contact No.: 080-2345-5162
      11am – 7pm (Mon, Wed, Thu, Sun)
      11am – 10pm (Fri, Sat)


CAMOCY(カモシー) ~陸前高田の発酵パーク~
作者:Taiga Okamoto
Special Thanks:ご協力頂いたSarah Chuさん
【写真① 発酵パークCAMOCY】

本題に入る前に、本記事の土台となっている記事を書いた大変素晴らしい友達のSarah Chuさんに改めて深謝申し上げます。私が大船渡に引っ越した当初から色々とサポートして頂いており、感謝してもしきれません。




【写真② 南部どりステーキごはん】
- メインディッシュ (左上)
- *豚汁 (右下)
- 漬物  (中央)
- 薬味皿 (右)
- **南部鉄器急須 (右上)
- お茶碗 (左下)


*メモ1 : 豚汁は日によって違う汁物になることがあります。
**メモ2 : 南部鉄器急須とは岩手で作られている特殊な急須でして、熱伝導率、保温性、長持ちであることで全国的に有名な急須です。

【写真③ 南部どりステーキご飯】
1. 先ず、桶内の料理を4等分にしてください。
2. 4等分の一つをお茶碗に移し、そのままでご賞味ください。
3. 一杯目を食べた後に更に1/4をお茶碗に移し、ご自由に薬味を加えて食べてください。(後で使うため、多少は残すのをおすすめします。)
4. 3つ目の1/4をお茶碗に移した後に薬味を少し加え、更に急須に入っている出汁を注ぎ、ミニ茶漬けのように食してください。
5. 桶に残った1/4をお茶碗に移し、最後はご自由に薬味や出汁を足してください。




【写真④ CAMOCY外観】