There are three campsites such as a Miharashi Farm where visitors can experience harvesting crops and making various handicrafts.
Time seems to pass by slowly in the idyllic countryside and magnificent nature landscape of Satoyama. Take a deep breath, and take in the scent of the soil and greenery.
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.
The landscape of Hakuba is dominated by three majestic summits: Shirouma, Shakushi, and Hakuba-yari. At elevations of 2,933; 2,820; and 2,909 meters respectively, the three peaks form a striking backdrop to the Hakuba valley. Through the valley runs the Himekawa River, flowing down from its source on Mount Shirouma. The Oide suspension bridge crosses the Himekawa and leads to an area of thatch-roofed private homes. While beautiful in all seasons, the river view is particularly lovely in spring, when blooming cherry trees are framed against the towering mountains.
Hakuba is famous for its winter ski season, but there is plenty to do after the snow melts. Active experiences such as trekking in Hakuba Daisekkei, one of Japan’s three largest snow gorges, rafting on the Himekawa River, and paragliding to see Hakuba from the sky are very popular.
Shiga Kogen is the largest snow resort in Japan and located in the centre of Joshin’etsu Kogen National Park. ‘Yudanaka Shibu Onsen Resort’ has a large source of hot spring water and a history of 1,300 years. ‘Kitashiga Kogen’ is one of the prominent heavy snowfall areas, where traditional food culture such as haya-soba remains. Experience the attractions that coexist with nature, like globally popular the “Snow Monkey Park.”
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.
Irinoya native soba Until recently this soba was not cultivated but has been revived in recent years. The scent is very strong.
During peasant rule, a cuisine known as hoonko was developed. Another specialty to sample is Komatsu udon, made from thin, soft noodles and a broth incorporating dried fish. Komatsu has many wonderful flavors to explore.
