There is a long-established store where the tradition has been preserved and the business has run for more than 300 years. In addition, high quality wine grapes are cultivated and brewed here, they are often offered at international meetings to represent Japan.
More than a century has passed since eel and soft-shell turtle farming was developed in the Hamamatsu and Lake Hamana area, and in that time over a hundred restaurants specializing in eel have sprung up. Because the area is situated halfway between Eastern and Western Japan, you can find the eel cuisine styles of both regions in Hamamatsu. In the Eastern style, the eel is slit along the back before broiling, and in the Western style, the cut is made along the belly.
You can not only enjoy the magnificent view of Mt.Asama, but also the beautiful scenery of the rice and buckwheat fields. Additionally through out the town there are traditional buildings. The seasonal photogenic scenery will move your heart.
The greatest appeal of the local seafood is its freshness. Some of the specialty seafoods from the region include the mud crab, known locally as the “phantom crab” for its rarity.
You can also experience the “brewing food culture” through making miso and visiting wineries.
The Eight Views of Totomi are themes often used in traditional art, such as haiku, ukiyo-e paintings, and 31-syllable poems known as tanka. One of these views is the sunset as seen from Bentenjima Island in Lake Hamana.
Differing from kaiseki, which is sometimes referred to as Japanese haute cuisine, cha-kaiseki is a meal that precedes the serving of tea during a tea ceremony. Cha-kaiseki developed in Komatsu along with the local tea culture of the townspeople and has been passed down in the manner of artisan crafts from master to apprentice for centuries. This cuisine is known for its refined and delicate flavor and is often served on beautiful Kutani porcelain ware.
At night, the boat moves steadily over the pitch-black waters of Lake Hamana, steered by the steady hand of the boatman. He shines a light onto the surface of a lake, attracting prawns and crabs, which he spears or catches in his nets. This is takiya fishing, a traditional method which can be enjoyed by adults and children alike. When you’ve made your catch, the fisherman can cook it on a takiya-tei floating platform for you to enjoy along with other local foods.
During peasant rule, a cuisine known as hoonko was developed. Another specialty to sample is Komatsu udon, made from thin, soft noodles and a broth incorporating dried fish. Komatsu has many wonderful flavors to explore.
the sake brewing traditions from that era are known to produce smooth, delicate flavors.
