Visit local farms to buy the region’s famous fruit, or even pick it yourself while enjoying the beauty of the orchards. Purchase not only jam, but a variety of innovative fruit products such as sushi, pasta, and dessert confections, all made with local fruit. Events are held to provide nutritional education, particularly about fruit, and to promote the many benefits that fruit offers.
There are many fun activities to enjoy in the Sanuki area, including making Sanuki udon noodles.
Make sure to also visit Kokawadera Temple to see its rock garden filled with eye-catching arrangements unlike any other garden in Japanese.
Sozuri hot pot In the Tsuyama dialect, “stripping off the fine meat of ribs and streaks” is called “sozuri”. The meat of bone soba is tender, soy sauce-based soup stock with local vegetables such as tofu, CSozuri hot pothinese cabbage, and green onions, and is a popular menu with plenty of umami. It also has different cuts of beef and each gives you a unique texture.
As expected, in Kinokawa you can try all kinds of fruit-related experiences like picking fruit and making jam, but there is much more to explore and experience!
A charming townscape that retains the ambiance of the castle town of Tsuyama. Located on the east side of the castle town of Tsuyama, facing the old Izumo Road, is the Joto Machinami Preservation District. The area is lined with buildings that retain the look of the past, featuring distinctive namako walls, “sodekabe” (wing walls), and “mushikomado” (latticed windows). Notable spots include the Sasu Joto Yashiki with its striking fire lookout tower and the Joto Mukashi Machiya, where townhouses built during the Edo period are preserved. The remnants of the castle town can also be felt in the small alleys, each with its own name. In 2013, the area was selected as an Important Preservation District for Groups of Traditional Buildings.
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.
