Ochiai, Sarukai, and Nishinosho are among the Nishi-Awa villages that climb up the mountainsides. Renowned Japanologist Alex Kerr describes how this area was considered special, not unlike a Shangri-La, even hundreds of years ago.
Located in the Nishi-Chugoku Mountains National Monument, ‘Hikimikyo’ shows a variety of beautiful valleys, such as many strange rocks and waterfalls.
Speak with local mountain villagers and learn how they live in harmony with nature. Stay in a farmhouse or other traditional home to experience local customs and foods firsthand. Take in the surrounding nature with a trek through sacred Mount Tsurugi.
The Takatsu River is a clear, transparent stream. You can enjoy kayaking in the clearest water in Japan. You can choose from single-seater or two-seater kayaks according to your preference.
In December of 2018, the newly renovated Lantern Onomichi Garden (LOG) opened to visitors. Located on Mount Senko not far from Senko-ji Temple, this former apartment complex offers guest lodgings, a garden, and singular shopping and dining experiences. At the LOG restaurant, seasonal freshness is the focal point of every dish, and each meal is made with ingredients that conjure an image of the locals who produced them. The facility also holds frequent workshops and public events with themes that highlight regional foods, local traditions, and the wisdom of living in accordance with the seasons.
Pickled mackerel, known as saba no heshiko, is made by fermenting fresh mackerel in salt and rice bran for close to a year. This traditional method of preservation was used after an especially successful catch to store the excess mackerel before it spoiled. With eight times as much glutamic acid as fresh mackerel, pickled mackerel has a unique savory flavor filled with umami. You may find yourself so addicted to this delectable pickle, you ask for second and third helpings of rice to accompany it in the Japanese style!
There are many ways to prepare the abundant seafood of Wakasa Bay to best bring out its natural flavors. Mackerel narezushi made with pickled mackerel is said to have been the forerunner of modern sushi such as mackerel sushi, a standard dish that no festival in Obama or Kyoto would be complete without. Wakasa Obama kodai sasazuke is prepared by pickling small sea bream fillets with salt and vinegar in a small cedar cask. Another specialty of the area is Wakasa grilled tilefish, a highly sought-after fish with tender meat and soft scales.
The rice terraces of Tagarasu create a rustic scene surrounded by the sea and mountains. At every turn, the coastline offers new panoramas of natural beauty.
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.
Named after Tango, an old province of Japan, Tango barazushi is made in a wooden box. Various ingredients—including mackerel crumbles, which are unique to this dish—are arranged on top of sushi rice. Traditionally, Tango barazushi is eaten on special occasions, and the rice is divided with a wooden spatula and eaten as a family.
