A Spring Break at Makino Ossaka Pass, with Rice-Flour Bread in Hand A detour over the pass turned into time to savour some bread

On a late-March afternoon, I pulled into Roadside Station Makino Ossaka Pass. Beyond the white guardrail, the road carried on; the mountains stood close behind the low-roofed building. When I stepped outside with my rice-flour bread, the mountains I’d been watching through the car window suddenly felt so much bigger. I adjusted the wrapper in my hands and stood there, taking in the view.

Afternoon light warmed the sleeves of my lightweight jacket. The bread in my hands curled around at one end, and I hesitated over where to start. I lowered the wrapper and took a bite. The inside was soft and moist—nothing like the bread I’d imagined from the look of it. For the next bite, I took my time.

When my driving friend came over, I told her, “Apparently, this is made with local rice.” She looked at the bread and said it was fun to try local rice in bread form while travelling. With cooked rice, I immediately think about the rice itself. But with bread, the shape catches my eye first. Thinking about the local rice as I ate made me feel I’d remember this stop, too.

Most of the branches on the trees along the white guardrail were still bare. Between the mountains, the sky opened up, with patches of sunlight and shade side by side. While we ate, my friend and I talked about where to go next. We were heading to the lake, but first we’d stop for a break among the mountains. I’d meant it as a quick stop, but I really liked doing things in that order.

I folded the wrapper into a small square and looked back at the building before returning to the car. Next time I take this road, I’ll probably think of that roof and this bread together. It’s nice to plan a break around something I feel like eating, instead of deciding by distance alone. I’ve found one more little pleasure along the road to Makino.