With the perfect climate for sake-making, soil, and subterranean water, Otawara’s sake has won several awards at international competitions. At Tentaka Sake Brewery, you can tour the brewery and enjoy samplings.
Todai Dyaya is a tourist attraction on Cape Irago, at the point of the Atsumi Peninsula. Freshly gathered shellfish are lined up in the aquarium at the storefront, and you can taste live, seasonal shellfish such as Atsumi Peninsula’s famous gigantic clams and rock oysters. Seafood set lunches and seafood bowls cooked with seasonal local fish are also available.
Delicious ‘Ichiba-don (seafood bowl),’ their signature dish, is made with seasonal, fresh fish that is sent straight from the market. You can take a tour of the fish market and have fun witnessing the live auctions.
Over 10 million rapeseed flowers bloom along the Atsumi Peninsula from mid-January to late March, forming a field of flowers that resembles a yellow carpet. The blossoming field that surrounds the main venue, Irago Nanohana Garden, is a beautiful sight.
The Zaoyama Observation Deck is the eastern entrance to the Atsumi Peninsula, offering a 360-degree panoramic view. On clear days, one can view not only the entire Atsumi Peninsula, but also the mountains of the Japanese Alps and Mt. Fuji. The Hoshizora Terrace on the second level is illuminated at night, and you can enjoy a wonderful environment that creates the “four seasons of Mt. Zao” with lighting that changes according to the season.
Irago Ocean Resort is a resort hotel with spectacular views from a hill 100 meters above sea level. You can enjoy the panoramic view of the sea, blue sky, and shining stars while relaxing and relaxing in the open-air bath, which is designed to flow into the sea, using local Irago hot spring water.
Strawberries grow in greenhouses that are bathed in sunlight in the warm climate of Tahara City on the Atsumi Peninsula. From January to mid-May, you can pick juicy and sweet strawberries at Nikken Farm.
Takana is a traditional vegetable grown in the cold climate and volcanic ash soil of Aso, and it is unique in that it is harvested by hand rather than machine. Pickling Aso Takana with salt and red chili peppers results in Aso Takana pickles. The lush new pickles are also popular, but “takanameshi” is made by fermenting old pickles with lactic acid for half a year. It is then finely chopped, stir-fried in oil, and mixed with rice, and is widely enjoyed at home and in local restaurants.
Specializing in Aso grassland-raised and grass-fed red meat, Akagyu beef is served over a hearth along with seasonal vegetables from the area like taro and tofu that has been fried in rich spring water. It is grilled over charcoal before served. To fully experience the life and food of Aso’s farmers, finish your meal with mustard greens rice, traditional pickles like red pickled vegetables, and a soup called “dagojiru” filled with plenty of local vegetables.
Imakin Shokudo is a popular restaurant in Aso City, Uchinomaki’s hot spring town, where people queue every day. The ”Akagyu Don” is a popular menu item there. Beef thighs are grilled in a sweet and spicy soy sauce and served in a rice bowl with a hot spring egg in the center. You can combine it with eggs or make your own flavor by mixing it with the popular, special red beef miso and wasabi.
![Enjoy seasonal shellfish! [Todai Dyaya]](https://savorjp.info/wp/wp-content/uploads/2023/10/aichi_tahara_0810_1-350x230.jpeg)
![Enjoy seasonal fresh fish [Ichiba Shokudo]](https://savorjp.info/wp/wp-content/uploads/2023/10/aichi_tahara_0810_2-350x230.jpeg)
![Atsumi Peninsula [Nanohana Festival]](https://savorjp.info/wp/wp-content/uploads/2023/10/f69e17da9a37fdaa98269b7f32fbd64d-350x230.jpg)
![Enjoy early spring in Atsumi by picking strawberries! [Nikken Farm]](https://savorjp.info/wp/wp-content/uploads/2023/10/aichi_tahara_0810_6-350x230.jpeg)
