Takachihogo-Shiibayama, designated as the Globally Important Agricultural Heritage Systems -Share with the World the Sustainable Knowledge Cultivated in the Everyday Life of Mountain Villages-

Regional: Takachihogo-Shiibayama
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People have engaged in agriculture and forestry in the mountainous regions of Takachihogo and Shiibayama with a sense of awe for nature. They have prayed to the gods for a good harvest and offered their kagura (Shinto) dance and music in many different places throughout the region. Kagura cuisine served at village festivals has been handed down for generations as local traditional food which is eaten with the gods, giving thanks for the blessings of nature.

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Experience the Spirit of Japanese Hospitality, Omotenashi, along the Sanuki no Michi Road –the Spirit of Omotenashi for You, for Here, for Now–

Regional: Sanuki
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Sanuki udon noodles are believed to have been brought back from China by Kukai, a Japanese Buddhist monk. Because the climate and soil of Sanuki Plain is suitable for growing wheat, good quality wheat has been cultivated here since early times. Dried young sardines, salt and other local resources are combined with the wheat to create what we call Sanuki udon today. Although Kagawa is famous as the “Udon prefecture”, there are also lots of other fascinating attractions down the Sanuki no Michi Road.

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Stay at a Farmhouse and Enjoy Many Different Fruits Available 365 days a year in Kinokawa

Regional: Kinokawa
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Kinokawa developed as a fruit production area from long ago owing to its mild climate and the fertile soil brought down by the clear waters of the Kinokawa River. As a “city capable of offering fruit throughout the year,” the charm of fruit farming, the passion of the farmers engaged in growing fruit, and the value of the fruit the city boasts to the world have been widely promoted.

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Kyoto by the Sea: the Origins of Food –A Land full of Food Resources, Surrounded by the Sea, Mountains and Countryside–

Regional: Northern Kyoto
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The “Kyoto by the Sea” area in northern Kyoto has been a gateway to the culture of the continent from time immemorial, and had provided a variety of foods and human resources to the capital Kyoto. Because this area is also the home of Toyouke no Okami, the God of Food, many myths and folklore about the origins of food, including the birthplace of rice cultivation, have been passed down. Even today, an abundant variety of foods from the surrounding natural environment and food culture are used and observed in the people’s daily lives.

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Wakasa Obama, “Miketsukuni” –The Sabakaido (mackerel highway) Leading to Kyoto, Starts Right Here–

Regional: Obama
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Wakasa Obama was once a region responsible for supplying salt and marine products to the Imperial Household, called "Miketsukuni". Blessed with riches from the mountains, plains, rivers and the sea, natural foodstuffs were sent over roads known as the Sabakaido (mackerel highway) to Kyoto, establishing Kyoto’s food culture. Excellent food preservation techniques as well as a lifestyle indebted to nature that brings forth blessings to the people, are still alive in this region even today.

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Experience Banquet Cuisines and Traditions Developed in a Land Administered by Humble Farmers

Regional: Komatsu
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Komatsu City, located in the center of Kaga Plain in southwestern Ishikawa Prefecture, has been prosperous as the center of the Kaga region since early times. The city, surrounded by sacred Mt. Hakusan and the Sea of Japan, is blessed with the heritage of nature and culture. “Hoonko cuisine” which was developed as a result of the century-long governance of the land by humble farmers, and tea drinking customs along with kaiseki cuisine as the culture of the merchant class, have been handed down to the present day as the food culture of Komatsu.

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The Exceptional Beauty and Gastronomy of the Snow Country

Regional: Tokamachi
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Tokamachi City is one of the world’s snowiest cities. This region is covered in deep snow for almost half the year – a microclimate which has nurtured a Snow Country culture with origins that trace back 5,000 years to the ancient Jomon era. Back then, while living in harmony with the snow and their plentiful natural surroundings, the Jomon people handcrafted kaen’gata doki, extravagant pottery which has today been designated the oldest pottery among Japan’s National Treasures. These precious artefacts symbolize the origins of Japanese culture and tell the historical tale of Snow Country Tokamachi. Unravel these ancient secrets while indulging the palate with the delicious flavors of a heavy snowfall region.

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Enjoy Seasonal Specialty Cuisine and Farm Experiences in Hamamatsu and Hamanako –Cuisine and Hands-on Attractions in the Center of Japan–

Regional: Hamamatsu-Hamanako
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Lake Hamana is an ocean-connected lake located near the center of Japan. More than 500 years ago, as a result of an earthquake, it became a brackish lake, where freshwater and seawater are mixed. Lake Hamana has been a prime location for cultivating eels, soft-shell turtles, seaweed and oysters since historical times. Hamamatsu and Hamanako, where you can enjoy their unique f ishing style and fresh seafood, are known as places of specialty food.

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Enjoy Traditional “Gottso” in the Samurai City

Regional: Aizuwakamatsu
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As a stronghold in the Tohoku region, the Aizu area was governed by famous feudal warlords. Surrounded by an abundance of nature including Lake Inawashiro and Mt. Bandai, Aizu maintains its nostalgic, unspoiled scenery and the atmosphere of a castle town. Closely linked to the area, the food and sake which originated in Aizu have developed into a unique food culture sustained by the natural bounty of each season. *Gottso means a “feast served for important guests” in the Aizu regional dialect.

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The Birth Story of Akita’s Traditional Dish, Kiritanpo and the Warm Hospitality of Farmers’ Wives!

Regional: Odate
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Kiritanpo is a traditional dish from Akita, a leading producer of rice nationally. A long time ago, the matagi, people who made their living from hunting in the mountains, cooked pounded rice and birds together in a pot. This is said to be the origin of kiritanpo. The dish has been handed down for generations as a meal for family gatherings and for guests. As “good old home cooking,” this dish is deeply rooted in the region.

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Nishi-Awa:Shangri-la – A thousand years, a hidden hamlet. – Going deep into the valley.

Regional: Nishi-Awa
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Going back in time. For more than a thousand years, traditional agriculture and farming culture have been passed down in Nishi-Awa, Shikoku, the historical site of such legends as Heike Ochudo. The traditional food culture, which centers on long-standing products such as grains, soba (buckwheat) and potatoes, can still be seen in the lives of the people who are known as the “people of the sky.” The mountain villages that spread out like a fan across the steep mountain range are so beautiful that they can be rightly called “Shangri-la”.

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Building the most beautiful village in Japan with the most delicious food

Regional: Maze, Gero
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Sweetfish in Maze River are highly regarded for its superior taste. The reason for this is that the delicious sweetfish are protected by the local people. Since the 1940s, they have systematically stocked and managed the sweetfish, while also proactively engaging in volunteer activities, such as river cleaning activities and declaring its surrounding forest as a “fish conservation forest.” The local people have spared no effort in order to protect the taste of the sweetfish.

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