There are three campsites such as a Miharashi Farm where visitors can experience harvesting crops and making various handicrafts.
You can experience soba making in a traditional house that was built in the late Edo period. The soba you made can be eaten for lunch straight away, whilst enjoying the atmosphere of an old Japanese building and immersing yourself more into the culture.
Natadera Temple is excellent scenery which was founded 1,300 years ago. The temple grounds contain Kigan Yusenkyo and other unique naturally occurring rock formations.
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.
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.
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.
