According to another report, after the riot in Shimabara-Amakusa, immigrants from Shodoshima introduced the method of making hand-stretch somen noodles. Visitors can experience the process of stretching the noodles to a length of about 2 meters by inserting a large pair of chopsticks called “sabaki. The texture of the freshly made “raw” somen noodles after stretching is chewy, a taste that can only be experienced in the area.
The town of Minamikushiyama in the city of Unzen, due to its hilly terrain and scarcity of lowlands, has a unique scenery of terraced fields, called tanabatake, that line the hillsides. The Tanabatake Observation Deck is a popular spot for taking pictures, offering a panoramic view overlooking about 800 neatly arranged terraced fields. Designated one of Nagasaki Prefecture’s 10 best terraced fields, they boast one of the largest yields of potatoes in Japan.
The mild climate of the Seto Inland Sea, with its long hours of sunshine, was ideal for citrus cultivation, and citrus cultivation flourished on the entire slopes where sea breezes blow and sunlight pours down. Citrus varieties grown in Onomichi include lemons, satsuma mandarin, hassaku orange, Chinese citron, navels, anseikan, sumo mandarin, and Kiyomi orange. Lemon trees are planted on a sunny slope in “Lemon Valley” in Setoda-cho, Onomichi City, and their flowers bloom in early summer and the yellow lemon fruits ripen in winter and spring.
Shimabara has long been known as the City of Water and is home to many natural springs. One of the dishes utilizing the spring water is somen-nagashi (running water noodles), in which tenobe-somen (‘Hand-pulled somen’), a specialty of the area, are washed in the spring water. At somen-nagashi restaurants, water is poured in the middle of the table, and patrons enjoy the tenobe-somen after dipping them in the water. These restaurants once abounded throughout the city but are now becoming fewer and fewer. However, there are also places where you can enjoy somen-nagashi using bamboo sticks, and we encourage you to enjoy this specialty when visiting Shimabara.
“LOG” is a complex of accommodations, restaurants, and stores that was renovated and revitalized from an apartment building near Senkoji Temple. The restaurant is popular for its menu, which uses a variety of ingredients from local producers, and also hosts events where visitors can taste local vegetables and fresh seafood from the Seto Inland Sea, as well as workshops where they can experience the traditional way of living, which places great importance on the calendar.
“Onomichi Ramen” is the original local ramen. Originating in Onomichi City, Hiroshima Prefecture, it is characterized by a soy sauce-based soup with pork back fat floating in it and flat noodles. There are many ramen stores in the city, and each store has its own original flavor, making it a pleasure to compare different types of Onomichi ramen.
The “Shimanami Sea Route” connects Onomichi City and Imabari City in Ehime Prefecture. This sea route was also developed as Japan’s first bicycle path that crosses the straits. It has been selected as one of the “Seven Greatest Cycling Routes in the World” by America’s CNN, and has attracted the attention of cyclists from all over the world. With little traffic, the course is safe even for beginners and is popular as a spot to enjoy the spectacular scenery of the islands of the Seto Inland Sea.
Located in northeastern Kyusyu, Kunisaki Peninsula has a rich history and culture such as Beppu Onsen, one of the most popular hot springs in Japan, and the Usa Shrine, which is said to be the first shrine-temple that incorporated Shinto and Buddhism. Kunisaki Peninsula has been producing grains like flour for centuries and locals have used them in powdered form. Dango jiru, a miso soup with flat dumplings, is a specialty dish in the area created during a time when the yield of rice was low.
In Himeshima, an island off the coast of Kunisaki Peninsula, there is a type of noodle called imokiri. When boiled, it has a slight sweetness to it and a supple, chewy texture. To make imokiri, sweet potatoes are sliced thin, dried and turned into powder form, then kneaded with water and cut into thin noodles. Boiled imokiri noodles are served with root vegetables and tofu simmered with soy sauce.
Surrounded by forests of sawtooth oak trees, the traditional growing of shiitake mushrooms has long been practiced in this area. Shiitake mushrooms on oak trees grow bigger and plumper. By taking well over two years to grow them, they retain umami and aroma, making them perfect for high-quality dried shiitake with a chewy texture.
