In the Josai district, there are temples from six different Buddhist sects. To promote regional revitalization through activities that foster familiarity with Buddhism across sectarian lines, the “Wakasōkai” was formed, engaging in various community contributions. Guided by the Josai Wakasōkai, you will tour the temples and shrines in the Josai district, which has been designated as an Important Preservation District for Groups of Traditional Buildings. You will have access to halls and principal images that are not usually open to the public. You can choose from the matcha course, sutra copying or Buddha drawing course, and the discussion or meditation course. The route will vary depending on the selected course.
Temari-zushi, also known as Kyo-zushi, is made for maiko (apprentice geisha) in an elegant, easy-to-eat, bite-size shape to prevent touching on the lips. Visitors can try to make the temari-zushi at “Hekitei”, a traditional samurai residence.
Numerous temples and shrines attest to the region’s long history, including Manpukuji—a Chinese-style Zen temple founded by the monk Ingen, who is often called the father of sencha. With generations of tea culture everywhere in evidence, a walk through Uji’s landscape can aptly be called “a walk through 800 years of tea history.” Across the Uji region, the history and culture of tea production have shaped the natural setting. The land is divided into tea fields, tea factories, and wholesaler districts, each with a distinctive character. The fields themselves form sweeping, verdant vistas that curve across the foothills.
Sometimes referred to as a porridge, zosui is a rice soup that is typically made with vegetables, meat and other ingredients. In Nishi-Awa, zosui is made with buckwheat seeds instead of rice. This innovation is said to have come from samurai defeated in the Genpei War who fled to Nishi-Awa and longed for Kyoto and the meals with rice they’d left behind.
A specialty of the area is dekomawashi, a skewer of potato, konnyaku, and hard-pressed tofu that is roasted in the fireplace. Foods made from wild game are also common. As part of your trip to Nishi-Awa, sit at the hearth of a charming traditional home and enjoy local foods over a friendly chat with locals, an experience nourishing for both the body and the mind.
‘Ayu Zoni’, which uses natural ayu caught in the ‘Takatsu River’, is a local dish that is eaten at many homes during the New Year. It is written in an ancient document that this ayu was served as a cuisine for entertainment for lord Masuda, who served during the Warring States period, and can be eaten with a reproduction dish as a ‘medieval food’.
Ochiai, Sarukai, and Nishinosho are among the Nishi-Awa villages that climb up the mountainsides. Renowned Japanologist Alex Kerr describes how this area was considered special, not unlike a Shangri-La, even hundreds of years ago.
Located in the Nishi-Chugoku Mountains National Monument, ‘Hikimikyo’ shows a variety of beautiful valleys, such as many strange rocks and waterfalls.
Speak with local mountain villagers and learn how they live in harmony with nature. Stay in a farmhouse or other traditional home to experience local customs and foods firsthand. Take in the surrounding nature with a trek through sacred Mount Tsurugi.
The Takatsu River is a clear, transparent stream. You can enjoy kayaking in the clearest water in Japan. You can choose from single-seater or two-seater kayaks according to your preference.
