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 the Josai district, there are temples from six different Buddhist sects. To promote regional revitalization through activities that foster familiarity with Buddhism across sectarian lines, the “Wakasōkai” was formed, engaging in various community contributions. Guided by the Josai Wakasōkai, you will tour the temples and shrines in the Josai district, which has been designated as an Important Preservation District for Groups of Traditional Buildings. You will have access to halls and principal images that are not usually open to the public. You can choose from the matcha course, sutra copying or Buddha drawing course, and the discussion or meditation course. The route will vary depending on the selected course.
Temari-zushi, also known as Kyo-zushi, is made for maiko (apprentice geisha) in an elegant, easy-to-eat, bite-size shape to prevent touching on the lips. Visitors can try to make the temari-zushi at “Hekitei”, a traditional samurai residence.
Containing 48 different kinds of moss, Hiyo Moss Garden is one of the most famous moss gardens in Japan. Hiyo Village is a beautiful hamlet with shrines, old traditional homes, and of course the mosses and cedar trees of the Moss Garden.
Take part in any of more than 50 traditional crafts workshops, such as Wajima lacquerware and Kutani porcelain at Yunokuni-no-Mori Handicraft Village, a center for Kaga handicrafts. One of the most famous cultural traditions is the yearly Hikiyama Children’s Kabuki, in which children perform kabuki on the Hikiyama festival floats. You can also put on the kabuki makeup yourself. Afterwards, try a sumptuous cha-kaiseki meal at a traditional restaurant. You can also tour a sake brewery (and taste the sake!) and take part in a tea ceremony in a teahouse. Hit all the attractions and experience the historical town life of Komatsu.
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.
