You can experience soba making in a traditional house that was built in the late Edo period. The soba you made can be eaten for lunch straight away, whilst enjoying the atmosphere of an old Japanese building and immersing yourself more into the culture.
Natadera Temple is excellent scenery which was founded 1,300 years ago. The temple grounds contain Kigan Yusenkyo and other unique naturally occurring rock formations.
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.
The mountain village of Maze has a bountiful food culture that can be experienced through innumerable dishes, including salt-grilled sweetfish and hobazushi, sushi ingredients wrapped in a magnolia leaf. A local take on miso incorporates barley koji, a fermentation known for its gentle, sweet flavor, and dishes are often accompanied by a rich variety of pickled vegetables.
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 Maze Satoyama Museum is not a building, but an entire area of Maze where the rural scenery and culture are conserved for visitors. The museum has been designated as a member of the Most Beautiful Villages in Japan, a national non-profit association. Another great place to stop is the Sugo area, which was selected by local residents as one of the “10 Beautiful Views of Maze.” Near Sojima Hachiman-jinja Shrine, visitors can take in sweeping views of the rivers, rice paddies, shrines, temples, and forests that protect the natural habitat for the sweetfish. The panoramas of this verdant country will remain in your heart forever.
More than a century has passed since eel and soft-shell turtle farming was developed in the Hamamatsu and Lake Hamana area, and in that time over a hundred restaurants specializing in eel have sprung up. Because the area is situated halfway between Eastern and Western Japan, you can find the eel cuisine styles of both regions in Hamamatsu. In the Eastern style, the eel is slit along the back before broiling, and in the Western style, the cut is made along the belly.
You can not only enjoy the magnificent view of Mt.Asama, but also the beautiful scenery of the rice and buckwheat fields. Additionally through out the town there are traditional buildings. The seasonal photogenic scenery will move your heart.
At night, watch the fishermen on the Maze River use a traditional fishing method in which the sweetfish are driven into nets with torchlight and fire. Viewing this mesmerizing traditional technique in action only enhances one’s appreciation of the salt-grilled fish.
The greatest appeal of the local seafood is its freshness. Some of the specialty seafoods from the region include the mud crab, known locally as the “phantom crab” for its rarity.
