“Hospitality Cuisine on the road of gyoukoue” (Reproduced Cuisine) We are reproducing the Usa Jingu Shrine Shinto ritual “Gyoukoue” by using old records as reference and making it a modern “Hospitality Cuisine on the road of gyoukoue” using local specialities.
You can enjoy the “Usa Jingu Shrine,” one of Japan’s best shrines. There is also Tashibunosho, which has retained its appeance for over a 1000 years and used to be the manor of Usa Jingu Shrine. In addition, at Beppu Onsen, one of the world’s leading hot spring areas, you can feel the Earth’s breath from the steams rising from everywhere.
There is a menu of experiences to learn about the little known memories of Japan. Such as a “Rural stay experience” where you can experience the historical rural life, “Jigokumushi cooking experience” where you can experience the hot spring culture with food, “Gyoukoue” a special ritual of Usa Jingu Shrine.
Kagura foods are prepared for all-night kagura gatherings and include simmered foods and sushi rolls made with locally produced ingredients. Essential elements of this sacred cuisine include kappo-dori, chicken steamed in a bamboo container with other ingredients; kappo-zake, sake served heated in a bamboo tube; and kagura udon served with broth made from chicken and burdock root.
Swidden field burning has become rare in Japan, but it remains a regular practice in Shiiba Village. The burning provides excellent nutrients for growing buckwheat, millet, and other grains.
The Togawa rice terraces of Hinokage and the “rice terraces of the Immortals” of Shiiba Village are some of the breathtaking scenery that demonstrate the local farmers’ dedication to rice farming over countless generations.
In Shiiba Village, enjoy kagura cuisine while taking in the ancient rituals of a night kagura performance, or sit down to a soba meal that you learned to make yourself. Let the outdoors refresh you with “forest therapy,” then learn how to roast tea leaves in Gokase or to weave straw in Hinokage. Yet another one of the many activities to enjoy in the area is mushroom picking in Morotsuka Village.
Enjoy ‘Feeding and boat experience’ at Ehime which has the top production of red snapper. Please enjoy these activities that are based on the local food there!
In Yawatahama, the trawling fishery (offshore seine fishing) began in 1918, and the production of fish meat paste products made from a wide variety of fish has been developed. “Jakoten”, which uses so-called “small fish” such as firefly-fish, is famous, and is used as an ingredient in citizen’s soul food “Yawatahama Champon”. The umami that spreads with the crunchy texture is a unique specialty.
The landscape of terraced fields that extend from near the coastline to near the top of the mountain is a major feature of the “Ehime / Nanyo citrus farming system” selected as a Japanese agricultural heritage, and can be seen in various places in Yawatahama city. Above all, the terraced fields of Mukainada are also selected as “88 Scenic Views of Shikoku”, which is a grand title. The scenery pans in front of the ‘Yawatahama minatto’ road station.
