Every year at Monosus, a rotating organizer plans the trip from scratch, and we hold company trips where everyone can have the same experiences, such as going to a deserted island or Thailand.
As the number of employees increases and interests vary, this year the company has fully implemented a company trip where employees "go together" and "go with people who want to go."
The system works by having you think about what kind of trip you want to go on, recruit people to join you, and if you meet certain rules, it will be recognized as a company trip.
This time, we will be showcasing the event held on Suo-Oshima, where many members, their families, and external partners gathered, with plenty of photos taken by everyone!
Journey itinerary
Day 1
HOSHIKAZE BBQ
Day 2
SUP tour, Nagashi somen noodles made from bamboo, Free diving into bubble coral, Toast with island food!
Day 3: Review: Eco Tour and Miyajima Sightseeing
It was late afternoon in late July and the temperature was 34 degrees.
At our base guesthouse, HOSHI-KAZE tateiwa , preparations for the barbecue were steadily underway even before the meeting time.
HOSHI-KAZE tateiwa, who was very kind to us. We offer private rooms and dormitories.
The people taking the lead in the preparations are Vice President Nagai, who lives on Suo-Oshima, and facilitator Aoki, who is involved with the Suo-Oshima satellite office.
The members who are gathering one after another from Tokyo and Kamiyama, Tokushima, are working remotely or are involved in different businesses, so it seems that many of them will be seeing each other for the first time in a while.
These were the only three rules that Mr. Nagai told everyone about for the three days.
- Find a way to have fun
- Digital detox
- Safety first
The company trip to enjoy the summer in Suo-Oshima has begun!
Mr. Nagai giving the opening remarks
HOSHIKAZE BBQ
Many members were already on the move early in the morning, and the only plans for the day were a barbecue and a visit to the hot springs.
Grill, eat, talk and drink.
The barbecue began in a relaxed atmosphere.
cheers!
A luxurious barbecue featuring freshly caught turban shells and abalone from the island.
Big sea bream!
After discussing how to eat it, we decided to grill it in Shiogama.
The grilling team worked hard in the heat.
The facilitator, Mr. Aoki, a regular at Suo-Oshima, will teach us how to eat abalone deliciously.
Each person is given a luxurious serving of freshly grilled turban shells.
Drinking, eating and chatting leisurely.
After filling their stomachs, the tent group quickly secured their sleeping spots.
The sea is right in front of you!
Some members went for a walk to take a short break.
On this day, the full moon was about to arrive, and a moonlit path appeared on the sea at night.
In the evening, we toasted to welcome Mr. Motohashi, who arrived from Kamiyama, Tokushima!
Day 2
SUP Tour
The next morning, after eating bread delivered by Kamapan , a Food Hub Project , the group split into two groups.
These are four people who wanted to participate in a SUP tour.
Kojima is the only one with experience, and he carefully teaches us everything from how SUP works.
Let's go!
At first, everyone was a little hesitant, but they soon got used to it and started going further out to sea.
We explored caves that cannot be reached from land.
Nagashi somen noodles made from bamboo
The members who didn't participate in the SUP are preparing to have the best Nagashi Somen noodles for lunch.
First, cut the bamboo!
We will remove each knot one by one.
Preparing somen noodles and condiments for 20 people is a big job.
Two impressive lanes are now complete! Let's try pouring some somen noodles on them.
Authentic Nagashi Somen!
Yamada and Kingu figured out the trick to pouring somen noodles so that they are easy to remove.
Some members even made rice balls for those who couldn't get enough of somen noodles.
Spicy side dishes from the island's Cambodian restaurant O-KUN sold out in no time.
"I want to do this at home too!" she said, looking like she had fun.
The members who had finished SUP and the others who were joining us that day gathered together and headed to the somen lane one after another.
All the participants finally gathered at lunchtime on the second day.
In the afternoon, we split into two teams, one to dive and one to visit the island's shops, before heading out for a barbecue in the evening. We'll cover that in the second part !
NAKAJIMA Kimi
Freelance, living in Ryukazaki, Ibaraki. I first encountered Monosus through an interview with “Nihon Shigoto Hyakka” and am now involved in several things, a bit outside of Monosus.