Located in Tagata County, Kannami Town, Shizuoka Prefecture, at an altitude of 250 meters in the Tanadani Basin, Oratche is easily identified by its red roof, sitting nearly at the center of the area. There are no traffic lights, just an abundance of lush greenery and rich nature. Admission and parking are free. At the weekly farmers’ market held every Saturday and Sunday, you can meet dairy farmers’ mothers and find fresh, affordable, and lovingly-grown vegetables. At Oratche, you can engage in food production, interact with animals, touch the soil, and move your body. Surrounded by bountiful nature, this dairy farming village with a history of over 140 years invites you to relax and enjoy various experiences.
At Fujisan Hongu Sengen Taisha in Fujinomiya City, many traditional festivals have been passed down through the ages. The “Fujisan Omiya no Shinji-cho” from 1577 lists 65 different festivals, and the main ones are still observed today. The Otaue Matsuri (Rice Planting Festival) is a celebration expressing gratitude for the spring water gushing from Mount Fuji and praying for a bountiful harvest of grains. The festival features the ancient and graceful Otaue Shinji ritual and the planting dance performed by young female rice planters.
The Amagi mountain range in Izu City is one of Japan’s most precipitous areas, with annual rainfall between 3,000 and 4,000 millimeters. This abundant rainfall feeds the springs that nurture Izu’s water wasabi. The beautiful landscape of the tatami-ishi style wasabi fields in this region, its rich ecosystem, and the skillful cultivation techniques have been recognized as a Globally Important Agricultural Heritage System under the title “Traditional Cultivation of Shizuoka Water Wasabi.” This area boasts the largest cultivation area for water wasabi in Japan, with a history of over 250 years in wasabi farming. Please adhere to the rules when visiting the wasabi fields.
Inokashira, the Village of Spring Water, is blessed with an abundance of springs brought forth by the sacred Mount Fuji and 1,000 hectares of forests, serving as the source of distinctive industries such as trout farming, which boasts top-class quality nationwide. Leveraging these rich natural resources and abundant food ingredients, the area has actively welcomed foreign visitors to Japan and residents using vacant houses. As part of its regional branding, the slogan “Healing with the Five Senses in Inokashira” has been adopted, focusing on promoting the rural lifestyle with Mount Fuji as a backdrop, the springs, and the hospitality of local cuisine.
Twenty million years ago, the Izu Peninsula was an active submarine volcano at the bottom of the distant southern sea. Riding on the Philippine Sea Plate, it collided with Honshu about one million years ago, and subsequent volcanic activity formed several land volcanoes, including Mount Amagi and Daruma Mountain. The volcanic activity that created the land of Izu and the movement of the plate that transported this land from the south have brought various blessings to the peninsula, not only in the form of beautiful landscapes but also in the form of spring water, hot springs, rich fishing grounds, fertile soil, and the agricultural, forestry, and fishery products produced there. “Geo-ria” is here to help you interpret and enjoy the Izu Peninsula even more.
The large tea plantations (70ha) spread over gently sloping hills are a major production area for Yame tea, a leading brand from Fukuoka. The tea fields, created by developing 103ha of mountain forest, are a symbol of Yame City. The view from the observatory at the top is stunning, resembling a carpet of green velvet. Tea picking takes place from April to mid-May, but the best time to enjoy the scenery of the tea fields is from August to March. Visitors can also enjoy Yame tea and Yame tea-flavored soft serve ice cream at the observatory’s cafe “Green Monster” while taking in the view of the tea.
Kakuda Seicha, nestled in the forests of Oku-Yame, is a tea producer that manages the entire process from cultivation to manufacturing and sales. In this program, you can learn about Oku-Yame tea using all five senses. Initially, you’ll learn about the tea leaf processing steps through a video. Then, you’ll taste seven unique single-origin teas and create your own original blend of green tea. While green tea is usually blended to ensure consistent taste and quality, single-origin tea allows you to experience the unique taste (terroir) of a single farm and variety. Enjoy the wide range of aromas, flavors, and tastes.
Yame City has won the Production Area Prize for the best tea of the year for 23 consecutive years in the Gyokuro category at the National Tea Appraisal Competition. Additionally, “Yame Traditional Hon Gyokuro,” which adheres to strict cultivation standards, was the first Japanese tea to receive the geographical indication (GI) protection system from the Ministry of Agriculture, Forestry, and Fisheries, indicating its highly esteemed quality.
In the legendary Hyugami gorge, which is said to have attracted the gods of Hyuga due to its beauty, lies Japan’s largest heart-shaped rock. Ringing the “Bell of Happiness” located there might just fulfill your romantic wishes. This enchanting spot is steeped in myth and is a beloved destination for those seeking love or simply wishing to experience the magic of a place touched by the divine.
This half-day program allows you to easily enjoy and experience the food culture of the satoyama (rural forested area). It includes a “Satoyama Lunch” where you can taste the seasonal harvests such as bamboo shoots in spring, tomatoes and bitter gourd in summer, and taro, mandarins, kiwi, and strawberries from autumn to winter. Additionally, you will have the opportunity to make “handmade konnyaku,” a hospitality dish representative of Oku-Yame, using traditional methods that are gradually being lost. Through this konnyaku-making experience, you can immerse yourself in the richness of Oku-Yame.
