Japan, being in hot water takes on a whole new meaning

NAGANO, Japan - Bathing in Japan is not just about getting clean. It is as
much about transmitting culture as it is about relaxation. Children may bathe
with their parents until they are 7 or 8 years old. Friends will make an outing to a hot spring for a day of soaking and lounging, scrubbing themselves until their skins glow. At public baths, women soap up the cloths and wash each others' backs and grandchildren do the same for their grandparents.

There is a sense of modesty and privacy even in communal bathing. A
washcloth placed just so, the dip of a shoulder, a body lowered beneath the
surface, a mother turning her child's face back to their own washing. Not
everyone is built like Ichiro or Miss Japan either. Scars, abnormalities, and the
effects of gravity and time are taken in stride. Indeed, they are a natural part of life.

Living in Japan over many years, my husband and I have enjoyed both public baths
sento) and hot springs (onsen). Thus, it seemed fitting to celebrate our 30th
wedding anniversary in hot water. We chose Iwanoyu Onsen in Nagano.
We boarded the Shinkansen bullet train at Tokyo Station with comfortable velour
seats and large windows. Mount Fuji comes into view, majestic and snow-capped.
Rice paddies abut concrete apartment houses, and eventually give way to the red,
gray, and blue tiled roofs of rural Japan.

Snacking on our eki-ben (the ubiquitous railway boxed lunch), we arrive at Nagano
station one hour and 19 minutes later. A 20-minute ($60) cab ride leaves us at the
entrance to Iwanoyu. There hangs a vertical wooden sign with the philosophy of the inn, ''a place with treasured spaces and a relaxed atmosphere evokes your childhood home.''

A long bamboo fence lashed with deep brown twine frames the entrance. Pass
through the sectioned curtain and step onto a bridge over a rushing stream. Enter
the foyer and women clad in deep blue kimonos welcome you with gracious bows
and greetings in the most formal Japanese manner. We are ushered into a sitting
area that opens onto a garden with a pond. Green tea and a single Japanese sweet on earthenware are served to refresh us from the journey. This signals that the food at Iwanoyu will be as memorable as the waters.

Our senses are piqued: sandalwood incense tickles our noses, sweet red bean
paste plays on our tongues, the sound of cicadas buzzes in our ears, elegant carp
swim before our eyes. Soon our bodies will be immersed in the velvety waters of Iwanoyu.

Built in 1959 and later refurbished, Iwanoyu combines early-20th-century Art
Nouveau appointments and traditional Japanese design. We pass verandas
suspended over bamboo groves furnished with comfortable chairs just right for an
afternoon's respite. We remove our shoes upon entering our room and will not put
them on again until leaving the inn.

The large, sunny tatami-mat room has a low wooden table, a television, and a
formal tokonoma shelf where a flower arrangement and hanging scroll stand.
Adjoining the room is an alcove with love seats and sliding windows overlooking
the forest.

Our hostess showed us the yukata (cotton kimono), haori (short house jacket), tabi (socks), and zori (woven slippers) - all the clothing we would need for our stay and
worn everywhere. The staff lays out beautiful Japanese bedding (futon) on the
tatami each night. The pillows are filled with buckwheat kernels and the quilts are
sumptuous.

Iwanoyu's natural spring is in a cave. Men and women use separate entrances to
airy bathing rooms where they wash separately. They place their yukata in baskets
and pick up small rectangular towels for scrubbing and larger wrap-around towels
for use later in co-ed baths in the cave.

In this bathing area, steam is rising from a large pool situated next to sliding doors
that open onto a little garden with a ston de lantern and a bamboo waterspout. A
bank of low spigots lines two walls. On a cedar stool, bucket in hand, you set to
the business of washing yourself. The cool of the air meets the heat of the pool, and the mist floats around you.

Once cleansed, you slip into the clear water for an initial soak. Warmed and ready,
you wrap yourself in a towel and enter the cave to the co-ed area. The lighting is
low and the atmosphere warm. You step over a stone bank into a thigh-deep
underground field of lukewarm water.

Friends and perfect strangers glide together through a labyrinth of natural stone walls and man-made structures. One hand on the top of the towel, the other
holding the wall, you steady yourself and find a spot to submerge and sit - on a
rock or under a waterfall. We found a secluded waterfall that produced a relaxing
cascade, massaging head and shoulders. The water moved over our bodies at the whim of an unseen source deep in the mountain.

The moderate temperature and mineral composition of the water allow you to sit
for hours without shriveling. The innkeepers explain that the water is good for the
skin, and helps relieve arthritis and high blood pressure.

We return to the separate dressing areas. Dry, squeaky clean, and very relaxed,
we meet in the outdoor corridor and enjoy a cup of tea on a wooden bench.

Iwanoyu is known as much for its food as for its baths. The chef and his
apprentices combine textures and flavors with creative subtlety. Local mountain
greens and river fish are used profusely. As food in Japan is served in small
amounts with multiple dishes, an eight-course meal does not overwhelm. A
personalized handwritten menu (in Japanese on delicate paper) was presented with
each meal.

Among the most memorable dishes were the young river trout, roasted on
applewood spears and served on stalks of bamboo leaves. Tender beef was
served on a stone so hot to be still searing it. Seasoned young bamboo shoots and fiddleheads were served in a hollow bamboo stalk. Plum wine sorbet prepared us for lacy tempura vegetables served on Japanese paper. Three plump grapes and a thin slice of translucent watermelon accompanied a swoosh of green tea ice cream
for dessert. Each course was a delight.

We were served at a low table in a private tatami dining room where a lantern, its
light diffused, hung outside the open window. The day's soak, some sake, and an
exquisite meal all melted together.

Breakfast was just as delicious and beautiful. We chose between Japanese and
Western-style meals. The Japanese breakfast included miso soup, roasted fish,
salad, hot buckwheat cereal, and pickles. Breakfast and dinner are included in the
price of your stay. Alcohol is extra.

If you don't speak Japanese, don't worry; the Iwanoyu staff knows some English
and wants you to feel welcome. When we booked the reservation, my husband
was asked his height so that an appropriate-sized kimono and futon could be
provided.

At approximately $200 per person per night plus a service charge and tax,
Iwanoyu is not inexpensive. But it is no more than the cost of dinner alone at a
fashionable Tokyo restaurant. There are no hidden costs and tips are not
customary in Japan.

Disneyesque spa park

HAKONE, Japan - Is nothing sacred? Even a deep tradition like attending hot springs resorts is fair game in the quest to grab the attention, changing tastes, and yen of the Japanese seeking leisure.

Self-described as a Mediterranean-style spa theme park, Yunessun, associated with Kowakien Hotel in Hakone, a White Mountains-like area in the shadow of Mount Fuji, provides a different experience from the hot springs in Nagano. It is not necessary to stay at the hotel to attend the spa, and is an easy day trip from Tokyo. Here you enjoy natural hot springs in a variety of Disneyesque spaces - Turkish palaces, water slides, Roman spas, as well as sake, coffee, and green tea baths. Bathing suits are required in these areas. There are also traditional Japanese outdoor baths (rotemburo), enjoyed in the buff and segregated by sex. Weather is never a factor.

From Shinjuku Station my Japanese friends and I took the red and white Romance train - more expensive than local rail - to Hakone Yumoto. The train has large picture windows and speeds through suburbs into the countryside. Once again, Fuji's silhouette is in full view. In one hour and 20 minutes we arrived at the station. From the station, either take a bus, which stops at Kawakien, or a taxi for under $25.

Helpful sales clerks explain your options in this multiplex-like compound. Bathing suits, loungewear, and towels are all part of the deluxe package. My friends and I chose the traditional bath. Ticket prices vary depending upon your choice.

We received bar-coded wristbands upon entering. As at any tourist attraction, we had to go through a huge gift shop before getting to the main area. It was raining but my friends said, ''Debbie-san, that is part of the experience. It makes it more beautiful.'' And so it did. We stow our clothes and, wearing only our wristbands, we carry a strategically placed 1-by-2-foot towel into the baths. Floor-to-ceiling glass doors open to the garden, with its many outdoor baths.

Amidst groups of chattering women, we spend time having a wash and then head outside to the cool air, where steam rises above the water. Mountains with low-lying clouds are visible in the distance. The paths lead to stone pools of natural spring-fed water - cool, hot, very hot, and super-hot.

Lowering ourselves into the heat until the water hit our chins, we were embraced by water above and below. Meticulously groomed pine boughs formed a multi-tiered backdrop, as if painted on a golden Japanese screen. Bathers turn to each other to murmur ''Doesn't this feel wonderful?'' What an understatement! Pains, stress, anger - whatever ails one - seep out of the body.

You rise when your temperature does, and dip into one of the cooler pools. Rain slinks down a roof downspout, and you watch drops join the pool around you.

Back in the locker room, you don Yunessun's version of Iwanoyu's cotton kimono, a lime green tie-dye lounging pajama issued at the door. Same concept, with an updated look.

Two electric paws knead the knots out of you in the over-sized massage chair. Masseuses are also available.

At first my friends were skeptical, thinking we were in for a tacky time - Hakone can be very commercial - but they ended up being impressed. Young couples, extended families, groups of twentysomethings, and gaggles of seniors all were thoroughly enjoying themselves.

IF YOU GO

How to get there

Most major carriers have a daily flight to Japan, with one stop, out of Logan
Airport. Airfares checked with Travelocity.com and several airlines range from
$950-$1,230 round trip. Prices are lower in off-season, mid-January through
March.

With a bilingual Japanese staff, Boston International Travel specializes in trips to
Japan. It can arrange international interior travel and hotel reservations. It quotes
fares as low as $600 round trip, depending on season and availability.
617-713-0070

There are many ways to travel from Narita International Airport to downtown
Tokyo. The least expensive is Friendly Airport Limousine, a bus stopping at
downtown hotels for about $28. You can then take a taxi to your final destination.

Iwanoyu
026 245 2453; fax 026 248 0047
Susaka City,Nagano, Japan

From Tokyo Station take the Shinkansen (Bullet Train) to Nagano Station.
Round-trip reserved seat is about $150. Purchase tickets at the station or Japan
Travel Bureau outlet near any big hotel. Staff often speak English. The ''Green Car''
is more expensive; larger seats with more leg room, but unnecessary.

There is a bus from Nagano station that stops in front of Iwanoyu. We took a taxi
for about $56. One night's stay including breakfast and dinner ranges from
$180-$330, plus service and tax, per night, per person. Prices are lower for children.

Yunessun
Kowakien Hotel
Hakone, Japan
0460 (2) 4111

Deluxe package $38 adults, $19 children. Theme park baths $32 adults, $16
children. Outdoor bath $17 adults, $8 children.

From Shinjuku Station take the Romance Car on the Odakyu-line to Hakone
Yumoto. Reserved seats about $50 round trip. Taxi from station to Kowakien, $25.

Note: Train and subway travel in Japan is wonderful. Tokyo's massive subway
system is clean, punctual, and you can get yourself anywhere. This multi-tentacled
system can be confusing, even for the Japanese. But people who don't speak
Japanese do fine. The subway maps are available in English. Station personnel
often know some English, and there is almost always some one willing to help a
lost-looking foreigner and even escort you to the appropriate platform.

Satisfy sweet tooth with juicy watermelon

This is high season for the most refreshing fruit ever cultivated: watermelon. According to the National Watermelon Promotion Board, cultivation probably started about 5,000 years ago in Egypt. A member of the squash family, watermelon is said to have come to the United States through Africa during the slave trade in the mid-1600s. Florida, California, and Texas are the leading states in watermelon production, and there are hundreds of varieties. Internationally, China is the major grower, followed by Turkey and Iran.

Watermelon, as you may have surmised, is 90 percent water and contains the largest amount of lycopene of any fresh fruit or vegetable. Lycopene gives the red color to fruits, like tomatoes, grapefruits, and guavas, and indicates a great source of Vitamins A and C. Two cups of watermelon have only 80 calories, 25 percent of the recommended daily allowance of Vitamin C, 20 percent of the recommended daily intake of Vitamin A, and more than a cup of water. That's not bad for quenching your thirst, satisfying your sweet tooth, and meeting a few dietary needs at the same time.

Tony Casieri, produce manager at Wilson Farms in Lexington for 17 years, says the best way to tell if a watermelon is good is to ''cut it open and look for that dark red color.''

''The sweetest watermelons are small to medium, between 5 and 12 pounds,'' he says. ''You know the world is shrinking and fruits and vegetables are available year round, but July and August are definitely associated with watermelon season, especially on the East Coast. They are awesome now.''

Scott Wilson, fourth generation at Wilson's, likes to tap on the watermelon: ''If you get that nice hollow sound, you can be pretty sure it's ripe.'' He says his tapping technique is not 100 percent accurate, but he seems to have a good track record, as he is the buyer for the melons. ''We are getting the Banner brand out of Texas right now,'' says Wilson.

If you don't trust your sense of sound (and you can't smell a watermelon for ripeness the way you can a cantaloupe), look on the bottom of the melon for a light yellow patch. This is where the melonsits on the ground, and it's a good indicator of ripeness. Unlike many other fruits, watermelon does not continue to ripen after it's been picked. In the off-season, Wilson's gets watermelons from Mexico and Central America.

Sales of seedless watermelons far surpass sales of the seeded variety. Says Casieri, ''I sell four or five seedless to one with seeds.'' A search in several markets for a watermelon with seeds yielded not a single one.

Some readers may remember those seed-spitting contests they had as kids, sitting on the stoop on a steaming day. While watermelon juice dripped down your neck, the pits lined up inside your mouth while your tongue formed a funnel and readied to launch them farther than anyone else could. One can't do that with those pale white, flimsy seeds. ''A few old timers feel the seeded melonstaste better, but that is not really the case,'' says Wilson. ''There are a lot of other factors.''

Watermelon is grown in many countries around the world, and is highly prized in some. In Japan, for example, watermelon is not considered picnic fare. Instead, it is given often as a gift, a very expensive gift. The suika, watermelon in Japanese, is presented cradled among shreds of shimmery cellophane in a box, or incased in protective netting and then beautifully wrapped. The recipient knows this melon costs a bundle, anywhere from $30 to $100. When served, it is often a single small slice on a chilled plate to be eaten with a fork - not exactly a chin-dripping encounter.

All parts of the watermelon are edible. Watermelon pickles are made from the rind, and seeds can be baked and salted. The Mexicans also drink watermelon juice, calling it aguas frescas. It's watermelon pulp blended and mixed with cold water and ice cubes. Some even salt their watermelon and say that it enhances the flavor. Casieri and Wilson's favorite way to eat watermelon? ''A big huge slice,'' they both say.

There are many ways to enjoy this beautiful and thirst-quenching fruit. Let children scoop out little rounds with a melon baller. Place some ice cubes in individual bowls, top with melon balls and a spritz of lime juice, refrigerate for 15 minutes before serving, and garnish with a sprig of mint.

Also try this watermelon sorbet. It's quick and easy and can be made with or without an ice cream maker.

Watermelon sorbet

3 cups watermelon, seedless or seeded
one-third cup superfine sugar
2 teaspoons lemon juice

1. Mix all the ingredients in a food processor or blender.
2. Place mixture in an ice cream maker and process according to instructions until it holds together.
Remove sorbet to a container and place in the freezer.
3. Eat within a few days.
4. To make granita (a crushed ice dessert): Take the above mixture from the processor or blender and place in a shallow, rectangular glass dish and place dish in the freezer. Every 30 minutes, rake a fork through the mixture to break up the ice. It should become a slush-like consistency after 2 hours that is ready to enjoy.


Watermelon rind pickles

4 cups watermelon rind
1/4 cup salt
1 1/4 cups cider vinegar
1 cup sugar
1/2 teaspoon whole cloves
1 stick cinnamon

1. Peel the green skin from the rind, remove any pink pulp from the rind, and cut rind into 2-inch by 1-inch strips. Place strips in a pot.
2. Pour boiling water over the rinds to cover and simmer for about 5 minutes. Drain and cool.
3. Mix salt with 2 cups cold water. Place the rinds in a bowl and cover with the salted water. Let stand at room temperature for 4 hours.
4. Drain and rinse in cold water several times.
5. Mix vinegar, sugar, and half a cup of water in pot. Simmer until sugar dissolves.
6. Tie the cloves and cinnamon stick in a piece of cheesecloth and place it in the pot with the rinds.
Simmer until the rinds are soft and somewhat translucent. Discard spice bag.
7. Let rinds cool in the liquid before putting it all in a glass jar. Keep chilled in refrigerator.

Adapted from Fanny Farmer Cookbook