Octopus of Himakajima Himaga Island is known as the “octopus (tako) island,” and visitors can enjoy looking for octopus characters on manholes and sundials throughout the town. The island is surrounded by reefs and is known for its abundance of seafood, especially octopus, which is delicious all year round. The taste of octopus is said to be sweet and does not become hard even after boiling, and many octopus dishes are available, including boiled octopus, sashimi, deep-fried octopus, octopus shabu, and octopus with vinegar. Minamichita Whitebait Located between Ise Bay and Mikawa Bay, the fishing grounds Minamichita is blessed with boast one of the largest catches of whitebait in Japan. Spring and fall are the two delicious times of year, when the small but plump spring whitebait and the fatty fall whitebait have different tastes. Minamichita, with its many fishing grounds, continues to maintain high quality of Minamichita whitebait as exemplified by its fresh raw whitebait and processed products. Natural japanese puffer fish Minamichita is famous for its natural puffer fish, and the offshore waters of the Atsumi Peninsula have become a good fishing ground for natural puffer fish. Locals can enjoy puffer fish dishes such as tecchiri and fugu sashimi. Fisherman’s Guest House The islands of Minamichita have a history of flourishing as natural fishing harbors and are home to many fishermen. There are many guest houses run by fishermen on each island, where you will be treated to a variety of dishes made from fresh seafood. Why not enjoy a stay at a guest house in a harbor town where you can smell the salty sea breeze? Making Dried Octopus Himakajima Island, which is famous for the high quality octopus it produces, is known as the “octopus island” where dried octopus is actively produced, and visitors can experience the process of making dried octopus. Visitors can experience the process of removing the slime from the octopus, cutting it with a knife so that it can be easily dried, and then drying it in the sun. Himakajima / Shinojima There are three remote islands in Aichi Prefecture: Himakashima, Shinojima, and Sakushima, and they are known as islands that can be reached in a day trip from Nagoya. Himakajima is known as the “octopus island,” where octopus objects can be found throughout the town, and a variety of octopus dishes can be eaten. On the other hand, Shinojima Island is famous for tai and puffer fish, and is closely associated with the Ise Grand Shrine, as goheidai (salted tai) are offered to the shrine every year. Connection to Ise Grand Shrine The relationship between the Ise Grand Shrine and Shinojima has continued for a thousand years since Yamatohime-no-mikoto, who is said to have founded the Ise Grand Shrine, visited Shinojima and asked for tai long ago. Because of this relationship, Shinojima was in the territory of Ise Grand Shrine until the Keicho era, when it became a part of the Owari domain. Even today, the hunting continues, and every year a salted tai called “Onbedai” is dedicated to the shrine. Nakatejima, where the salting and processing happens, is still the domain of Ise Grand Shrine, and the promise and tradition between Shinojima and Ise Grand Shrine are upheld as always. Unique regional festival From seafood ‘preparation’ experience, fishing, fruit and vegetable picking, island treks, there are many activities to experience the awe and appreciation for mother nature. We are also focusing on initiatives that contribute to the learnings about the inheritance of tradition, history, and culture, such as providing opportunities to learn and participate in unique regional “festivals” that reflect the activities of agriculture, forestry and fisheries. Tai(sea bream) from Shinojima Over a thousand years the Shinojima red snapper has been dedicated to Ise Jingu Shrine. It has a strong taste and you can even taste it’s sweetness. The fresh red snapper is carefully prepared and cooked. In Minamichita, the red snapper is not only enjoyed at special occasions but in various ways, such as sashimi, grilled with salt, cooked with salt crust, boiled, dried, etc. Winter sunflower field Due to the mild climate, you can enjoy full blooming “winter sunflowers” until around December.There are 88 places of Sacred Sites in Chita Shikoku on Shinoshima, Himaka Island and Peninsula, and it is popular to visit the unique sacred sites across the sea.