A town surrounded by the Central Alps on the west, the Southern Alps on the east, and two Alps. In spring, Takatookohiganzakura in Takato Castle Ruins Park is called the most beautiful cherry blossoms beneath the heavens.
The Maze Satoyama Museum is not a building, but an entire area of Maze where the rural scenery and culture are conserved for visitors. The museum has been designated as a member of the Most Beautiful Villages in Japan, a national non-profit association. Another great place to stop is the Sugo area, which was selected by local residents as one of the “10 Beautiful Views of Maze.” Near Sojima Hachiman-jinja Shrine, visitors can take in sweeping views of the rivers, rice paddies, shrines, temples, and forests that protect the natural habitat for the sweetfish. The panoramas of this verdant country will remain in your heart forever.
Pickled mackerel, known as saba no heshiko, is made by fermenting fresh mackerel in salt and rice bran for close to a year. This traditional method of preservation was used after an especially successful catch to store the excess mackerel before it spoiled. With eight times as much glutamic acid as fresh mackerel, pickled mackerel has a unique savory flavor filled with umami. You may find yourself so addicted to this delectable pickle, you ask for second and third helpings of rice to accompany it in the Japanese style!
There are plenty of outdoor activity facilities such as Miharashi Farm, paragliders, SUPs, mountain bikes, and off-road buggies where you can experience harvesting agricultural products and various handcrafting experiences.
At night, watch the fishermen on the Maze River use a traditional fishing method in which the sweetfish are driven into nets with torchlight and fire. Viewing this mesmerizing traditional technique in action only enhances one’s appreciation of the salt-grilled fish.
There are many ways to prepare the abundant seafood of Wakasa Bay to best bring out its natural flavors. Mackerel narezushi made with pickled mackerel is said to have been the forerunner of modern sushi such as mackerel sushi, a standard dish that no festival in Obama or Kyoto would be complete without. Wakasa Obama kodai sasazuke is prepared by pickling small sea bream fillets with salt and vinegar in a small cedar cask. Another specialty of the area is Wakasa grilled tilefish, a highly sought-after fish with tender meat and soft scales.
At an altitude of 650m to 1500m, the sunny weather and cool climate nurture high-quality agricultural products such as highland vegetables and fruits. It has prospered as a post town on Nakasendo since ancient times, and the fermented food culture such as miso-based dishes and pickles is still rooted in the people’s lives. The nutritious carp dish is a local soul food. No wonder it’s a prefecture known for health and longevity.
The rice terraces of Tagarasu create a rustic scene surrounded by the sea and mountains. At every turn, the coastline offers new panoramas of natural beauty.
It is a plateau of Mt. Asama to the north, Mt. Yatsugatake to the south, and the Chikuma River in the center of the Saku Basin. There are many natural hot springs that overlook the magnificent Mt. Asama, whose ambience changes depending on the place, time, and season. It takes pride in the beautiful starry sky with a refreshing climate and a high rate of sunny weather throughout the year.
Harvest wakame seaweed, catch octopuses with a trap net, or go fishing for sea bream and clean and eat it yourself. You can also learn how to make your own set of chopsticks or participate in a local cooking workshop. There are lots of things to do and learn that will give you a new appreciation for life in a fishing village and the blessings of Wakasa Bay.
