In addition, there are a variety of tourist facilities that attract many visitors, such as the ‘Tsuyama Manabi Railway Museum’ and the ‘mobile suit’, which are the largest railway fan type locomotives in Japan.
The region has produced a number of unique dishes including yellowtail shabu-shabu, grilled crab, and nikujaga, a meat-and-potato stew simmered in a sweet soy sauce broth. Kyoto by the Sea abundant ingredients make such excellent dishes possible throughout the year.
Please enjoy the local sake brewed with brewer’s rice and the underground water from the Oi-River basin originating in the Southern Alps, which is also popular overseas.
stunning views of Lake Hamana and the townscape of Kanzanji Onsen can be seen from an aerial tram that passes over the lake, the only such tram in Japan.
During the Edo period, the Takato clan was known nationwide as a masonry village, its technology was extremely good and used nationwide. There are many such works located here.
A specialty food of the area is Tokachi Raclette Cheese Moor Wash, one of the few cheeses in the world created using hot spring water. The unique moor spring water aids in fermentation, drawing out the umami of the cheese. A thick drizzle of Tokachi raclette on locally produced vegetables is a sumptuous delight.
The dadacha-mame is considered Japan’s best-tasting edamame (immature green soybeans) due to its unique aroma, sweet flavor, and full umami.
The dadacha-mame is considered Japan’s best-tasting edamame (immature green soybeans) due to its unique aroma, sweet flavor, and full umami. The Atsumi turnip is another local favorite, grown in swidden fields made with fire-fallow farming techniques. Local food culture is marked by miso soup with seasonal ingredients, premium local rice, and full-bodied sake, all of which are deeply imbued with the flavors of the region.
