Every year at Monosus, a rotation of organizers plan and organize company trips from scratch, such as trips to a deserted island or Thailand, where everyone has the same experiences.
As the number of employees increases and interests vary, this year the company has fully implemented company trips, where employees "go together" or "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 sharing with you plenty of photos taken by everyone at the event held on Suo-Oshima, where many members, their families, and external partners gathered!
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 & 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 had been steadily underway even before the meeting time.
HOSHI-KAZE tateiwa, who was kind to us. We have private rooms and dormitories available.
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 are gathering in droves from Tokyo and Kamiyama, Tokushima, and as some are working remotely or involved in different businesses, it appears that many of them will be meeting for the first time in a long time.
These were the only three rules that Mr. Nagai told everyone for the three days.
- Find a way to have fun
- Digital detox
- Safety First
This is the start of a company trip to enjoy the summer in Suo-Oshima!
Mr. Nagai giving the opening remarks
HOSHIKAZE BBQ
Many of the members were on the move from early in the morning, and the only plans for the day were a barbecue and a trip to the hot springs.
Grill, eat, chat, drink.
The barbecue started in a relaxed atmosphere.
cheers!
A luxurious barbecue with freshly caught turban shells and abalone on the island.
Big sea bream!
After discussing how to eat it, we decided to grill it in salt.
The grilling team worked hard in the heat.
The facilitator, Mr. Aoki, a regular at Suo-Oshima, will teach us the best way to eat abalone.
Each person will be treated to a luxurious serving of freshly grilled turban shells.
Just drinking, eating and chatting.
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 soon to come, and a moonlit path appeared on the ocean at night.
In the evening, we had a toast 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 members split into two groups.
These are the four people who wanted to participate in a SUP tour.
Mr. 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 did not participate in SUP are preparing to have the best nagashi somen noodles for lunch.
First, cut the bamboo!
We carve out 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 the somen noodles right away.
Authentic Nagashi Somen!
Yamada and Motoki were the ones who discovered the trick to pouring the somen noodles so that they are easy to remove.
Some members even made rice balls for those who needed more than just somen noodles.
Spicy side dishes from the island's Cambodian restaurant O-KUN sold out in a flash.
"I want to do this at home too!" she said, looking like she would have fun.
The members who had finished SUP and the others who were joining us that day gathered together and headed one after another to the somen lane.
All the participants finally gathered at noon on the second day.
In the afternoon, we split into two groups, one to dive in the ocean and one to visit the shops on the island, before heading off to an evening barbecue. We'll cover that in the next post !
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.