Over a thousand years the Shinojima red snapper has been dedicated to Ise Jingu Shrine. It has a strong taste and you can even taste it’s sweetness. The fresh red snapper is carefully prepared and cooked. In Minamichita, the red snapper is not only enjoyed at special occasions but in various ways, such as sashimi, grilled with salt, cooked with salt crust, boiled, dried, etc.
The clear stream Miyagawa and its tributaries flow everywhere in the town, and in Taiki-cho, where the spring water is beautiful, natural sweetfish, natural eels, mitten crabs and endangered species inhabit here.
Harvest wakame seaweed, catch octopuses with a trap net, or go fishing for sea bream and clean and eat it yourself. You can also learn how to make your own set of chopsticks or participate in a local cooking workshop. There are lots of things to do and learn that will give you a new appreciation for life in a fishing village and the blessings of Wakasa Bay.
KURABITO STAY is where you can actually experience being a brewer, make sake in the brewery and also stay there. The brewery’s dormitory called Hiroshiki on the brewery site has been renovated into a brewery hotel, making it a accomodation space for those who visit the brewery experience. Throw yourself into being a brewer at the miracle moment sake is produced, sharpen your five senses, and enjoy the great art created by the predecessors.
Due to the mild climate, you can enjoy full blooming “winter sunflowers” until around December.There are 88 places of Sacred Sites in Chita Shikoku on Shinoshima, Himaka Island and Peninsula, and it is popular to visit the unique sacred sites across the sea.
Harvest vegetables and mushrooms grown in the clean water of the Miyagawa river stream, and cook organically grown homemade rice in a kamado to make Matsusaka beef sukiyaki with the “Food x Agriculture” experience.
From seafood ‘preparation’ experience, fishing, fruit and vegetable picking, island treks, there are many activities to experience the awe and appreciation for mother nature. We are also focusing on initiatives that contribute to the learnings about the inheritance of tradition, history, and culture, such as providing opportunities to learn and participate in unique regional “festivals” that reflect the activities of agriculture, forestry and fisheries.
In Komoro other than the traditional ‘zaru soba’ there are other ways to enjoy the soba such as ‘Onikake’. On celebratory occasions the soba is eaten with soup made from the various kinds of vegetables specially grown in the mountains of Komoro.
There is a long-established store where the tradition has been preserved and the business has run for more than 300 years. In addition, high quality wine grapes are cultivated and brewed here, they are often offered at international meetings to represent Japan.
the sake brewing traditions from that era are known to produce smooth, delicate flavors.
