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.
Pickling fish or vegetables in rice bran is called nukazuke and is a traditional preservation method in Japan. When made using mackerel, nukazuke is known as heshiko in Kyoto by the Sea.
In Kyoto by the Sea, enjoy the varied scenery that shows how people have lived harmoniously with nature. Two of the finest examples are the Amanohashidate sandbar, which is one of the Three Views of Japan. Another feature to watch for is the fusion of Japanese traditions with those from the West, such as the brick buildings of Maizuru’s former naval base and silk heritage areas like the Former Bito Family House on Chirimen Street (chirimen is a high-quality kimono silk) in the town of Yosano.
Learning how to make new food is a great way to immerse yourself in local culture, and visitors can try their hand at making Tango barazushi or nigirizushi (hand-pressed sushi) with freshly caught fish.
Differing from kaiseki, which is sometimes referred to as Japanese haute cuisine, cha-kaiseki is a meal that precedes the serving of tea during a tea ceremony. Cha-kaiseki developed in Komatsu along with the local tea culture of the townspeople and has been passed down in the manner of artisan crafts from master to apprentice for centuries. This cuisine is known for its refined and delicate flavor and is often served on beautiful Kutani porcelain ware.
We gather a variety of attractive food in Mori-no-Kyoto. Among them, there is a custom of cooking colorful seasonal vegetables and putting them into “oyaki,” which is eaten as an “okobiru” (= snack) between rice plantings, a custom that has continued to this day.
the sake brewing traditions from that era are known to produce smooth, delicate flavors.
Takigahara House, where you can experience farm life in a natural setting and enjoy fresh seasonal vegetables at the adjacent café. Komatsu has many other fun attractions.
