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 Kyoto by the Sea, enjoy the varied scenery that shows how people have lived harmoniously with nature. Two of the finest examples are the Amanohashidate sandbar, which is one of the Three Views of Japan. Another feature to watch for is the fusion of Japanese traditions with those from the West, such as the brick buildings of Maizuru’s former naval base and silk heritage areas like the Former Bito Family House on Chirimen Street (chirimen is a high-quality kimono silk) in the town of Yosano.
Learning how to make new food is a great way to immerse yourself in local culture, and visitors can try their hand at making Tango barazushi or nigirizushi (hand-pressed sushi) with freshly caught fish.
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.
We gather a variety of attractive food in Mori-no-Kyoto. Among them, there is a custom of cooking colorful seasonal vegetables and putting them into “oyaki,” which is eaten as an “okobiru” (= snack) between rice plantings, a custom that has continued to this day.
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.
