The trolley car is a sightseeing train which runs the 7.3km from Trolley Saga Station to Kameoka Station in approximately 25 minutes. The course uses the old Sanin Line, passing through eight tunnels, allowing you to fully enjoy the majestic nature alongside the Hozu River valley. You can enjoy the changing scenery of the four seasons, and we in particular recommend the mountain cherry blossoms in the spring and the autumn leaves for nature sightseeing.
Said to have begun when the British royal family used it in Meiji 14 (1881,) you can enjoy the Hozu River cruise and have fun learning about the history and culture of those who lived alongside the river, while listening to the boat’s captain’s funny stories.
Miyama-cho is renowned for its surviving thatched-roof houses built between 220 (Edo period) and 150 (Meiji period) years ago. The town was selected as the ‘Best Tourism Village’ at the 24th UNWTO (United Nations World Tourism Organisation) General Assembly. The peaceful rural landscape and thatched roofs match each other to create a soothing scene.
At Mt. Oe, where the legends of Shuten Doji remain, you can see beautiful seas of clouds as autumn turns into winter. At the foot of Mt. Oe, due to the big temperature difference between night and day Yura river basin, it is said that fog readily forms, and the fog that builds up between the mountains looks like a sea of clouds, and so it is called the “sea of clouds.” You can see the sea of clouds in early morning from November to December. Situated at the eighth station on Mt. Oe, Onitake Inari Shrine is a famous spot for viewing the spectacular sea of clouds.
The Ashiu wild forest is a gigantic wild forest covering 4,179.7 hectares by the source of the Yura River on the borders of Kyoto, Fukui, and Shiga Prefectures, known as “Miyama Kayabuki no Sato,” located in Miyamicho, Nantan Town, Kyoto Prefecture. The area is also called “Ashiu Forest,” has been designated as “Kyoto Tamba Plateau National Park,” and visitor numbers are restricted. This precious wild forest is one of the few places in the Kansai area where you can see beech tree wild forests and the original Japanese landscape.
Tsuyama city in northern Okayama has been a market for cows and horses, making the area deeply associated with beef consumption. Yomenakase, which is the name of the beef around the heart. This popular meat has a crunchy texture and is served as grilled, fried, or tempura. The second dish is Nikogori. In general, Nikogori is a fish dish but in Tsuyama, they use beef. It’s been a winter favorite of the locals. It’s made by simmering beef tendon and making it into a soup, then poured into cubes and served after it’s become firm like jelly. It is packed with collagen and it goes well with Sake.
Okayama prefecture is in the south east Chugoku region. Tsuyama, a city located in the north part of Okayama has been a transportation hub for centuries and known for its livestock trade in cattle and horses. The documents show that livestock markets were often held by merchants by the end of 705 in the Asuka period. Although the Japanese had enjoyed consuming beef for the most part, the arrival of Buddhism in Japan changed their beliefs and diet, which also led them to avoid consuming beef for various reasons. Despite the changes, the locals in the Tsyuyama area continued with the custom of having beef for medicinal purposes. It was something the livestock brokers had started but eventually became quite the norm in the area. All these things are part of the reasons why beef is still quite popular and a key part of their food culture today. Also, Tsuyama has always had many Wagyu breeders that raised and sold baby cows However, these baby cows were sold and supplied outside Tsuyama, that would eventually breed helped pave the way for other Wagyu brands in Japan. However, a growing number of baby cows ended up being supplied outside the Tsuyama areas prompted a move among the locals to create their own brand of Wagyu beef.
Masuda city’s unique local cuisine: Uzume-meshi. Shimane Prefecture is one of the leading areas that produce wasabi in Japan. Uzume-meshi is served in a bowl with vegetables and chicken broth underneath the warm white rice, garnished with wasabi on top. It is a must try when you are in the area!
Shimane Prefecture is in the northern Chugoku area. Masuda City is the westernmost city facing the Japanese sea in the north and the vast Chugoku area in the south. Throughout the Kamakura period and the Nara period, trading was booming. There are many historical documents on the Masuda clan, which governed the area back in the day. Shimane Prefecture is in the northern Chugoku area. Masuda City is the westernmost city facing the Japanese sea in the north and the vast Chugoku area in the south. Throughout the Kamakura period and the Nara period, trading was booming. There are many historical documents on the Masuda clan, which governed the area back in the day. Mascos Hotel, an iconic hotel that showcases the area’s culture, offers takeout Kyo-oh cuisine. Kyo-oh means hospitality serving alcohol and food to the guests.
Masuda city’s other iconic local cuisine: Ayu Zoni (Japanese soup with ayu, the sweetfish). Takatsu River is known for its clear stream, which is a perfect habitat for the ayu. In Japan, having zoni on New Year’s Day has been a tradition. Around the Masuda area, adding grilled ayu has been the norm. To make dashi stock for the soup, slowly grill the ayu and dry them. After putting the soup and mochi in the dish, garnish the soup with an entire ayu on top. Ayu’s dashi makes this zoni full of umami with a light aftertaste.
