[Shimanto City, Kochi Prefecture] Must-try local ingredients in Shimanto City! [Part 2] Shimanto City offers so many recommended ingredients that it’s impossible to pick just one. Everything harvested from its rich natural environment is exquisite. You can enjoy the blessings of the Shimanto River, the bounty of the sea, and the fruits of the mountains and countryside—discovering Shimanto’s food culture and local cuisine. 〇 Shimanto’s seafood: Nakamura’s traditional flavor, Nakamura-style salt-seared bonito Bonito tataki is famous across Japan. While salt tataki often means simply sprinkling salt, Nakamura-style salt tataki from the Nakamura region of Shimanto City uses a salt sauce brightened with the juice of vinegar citrus to season the fish. Each restaurant has its own seasoning, creating a traditional flavor you can only taste here. Not only bonito but also fresh fish such as suma (suma-gatsuo) and hagatsuo are used depending on the catch. From March to May you can enjoy the light, refreshing first bonito and migrating bonito, while from September to November the fatty returning bonito and descending bonito are at their best. Salt-seared tataki made from seasonal fish is also available at other times of year. ・Seasonal sashimi Located at the heart of western Kochi Prefecture with abundant fishing grounds, Shimanto City offers fresh fish such as isegi, gure, and kourou at local shops, and bonito is served not only as tataki but also as sashimi. The thick, satisfying cuts of sashimi are a local specialty. 〇 A fish you can’t eat unless you visit Shimanto?! “Biri” bonito Bonito caught in the evening and served to customers about three hours after landing—before rigor mortis sets in—is called biri. It features a strikingly soft yet springy, chewy texture. This extreme freshness creates an addictive bonito that pairs perfectly with sake. (The Hata region dialect word “biri” means “the freshest of the fresh.”) 〇 Shimanto’s beef is delicious too! The legendary female-only “Shimanto Beef” Shimanto Beef is a rare product made exclusively from female kuroge wagyu (black-haired Japanese cattle), with only about 100 heads shipped each year. Its hallmark is sweet, light fat with a low melting point, characteristic of female cattle. Raised with great care at company-run farms, these cattle drink pure mountain water that feeds into the Shimanto River and are fed a special homemade feed blend, hay, and local rice straw. Raised stress-free in quiet mountain valleys with little traffic or people, Shimanto cattle develop intensely sweet, melt-in-your-mouth meat. The quality of the fat produces the sweet flavor and the melting texture in the mouth. The result is an exceptional taste—superb in umami, sweetness, and aroma.

[Kochi Prefecture Shimanto City] Must-Try Local Ingredients in Shimanto City! [Part 1] Shimanto City has so many ingredients worth recommending that it’s impossible to pick just one. Every ingredient harvested from its rich nature is delicious. You can enjoy the river’s bounty from the Shimanto River, seafood from the sea, and produce from the mountains and countryside, experiencing Shimanto’s food culture and local dishes. 〇Natural Eel from the Shimanto River ・How to Tell a Wild Eel One way to distinguish wild eels from farmed ones is the color of the belly. Wild eels live long lives in natural environments, hiding on the riverbed or in holes. When they feed or escape predators, they often rub their bellies on the riverbed, which can make the belly appear yellow. Because they are more active, wild eels are muscular, with a firm texture and a lighter fat that lets the eel’s natural flavor stand out. They also tend to be somewhat thicker around the body than farmed eels. ・Best Ways to Eat Wild Eel Thick wild eel grilled over charcoal develops a fragrant, crisp skin and a resilient flesh. Popular preparations include kabayaki, grilled with sauce, and shirayaki, grilled simply with salt to enjoy a clean taste. The liver is used in clear soups, and the bones can be deep-fried. ・Eel Fishing Shimanto River’s wild eels are caught using traditional methods such as ishiguro fishing and korobashi fishing, and they are prized as a flagship local ingredient. In recent years, wild eel catches have declined, making them rare. The wild eel fishing season runs from April through September. ・Glass Eel Fishing Glass eels, the juvenile form of eel caught around the Shimanto River, are used for aquaculture. Nighttime glass eel fishing in winter, lit by lights used to attract fish, creates a magical scene. 〇Farmed Eel with a Near-Natural Taste ・How to Tell a Farmed Eel Farmed eels grow in environments without predators and eat steadily, resulting in a white belly and tender flesh. They do not move vigorously or rub against the riverbed, so they grow cleanly. Compared with wild eels, farmed ones often have less exercise and accumulate richer fat. ・Farming in Shimanto Farmed eels raised in Shimanto come close to the wild taste; their skin is springy and their thick, muscular flesh offers a satisfying chew. The fat delivers a clean, savory flavor. 〇A Gift from the Shimanto River: Wild Ayu (Sweetfish) ・Two Names for Ayu Ayu often earns the name “year fish” because it lives about one year, and it’s also called “fragrant fish” because it feeds on riverbed algae and has a pleasant aroma. The taste of ayu varies with the river where it grew. Wild ayu from a clear river that feed on high-quality algae are said to have aromas reminiscent of watermelon or cucumber, and the natural ayu of the Shimanto River truly offers a rich river fragrance worthy of the name “fragrant fish.” ・Wild Ayu Because ayu scrape algae off stones as they feed, they develop prominent front teeth and a pointed mouth. Their color tends toward yellow, the flesh is moist, and the belly is firm. ・Best Ways to Eat Ayu Salt-grilled ayu is a classic way to savor the ingredient; after removing the tail, holding the head and pulling out the bones makes it neat and easy to eat. The late-year “ochi-ayu,” whose fat has fallen by December–January, is locally prepared as a light salt-simmered dish with tender flesh. Other preparations include kanroni, where head and bones are simmered until soft and eaten whole, and uruka, a salted and fermented seasoning made from fresh ayu innards. ・Ayu Fishing Ayu fishing on the Shimanto River still preserves traditional methods such as tomogake fishing, net fishing, and hiburi (firelight) fishing. The natural ayu fishing seasons run from June through October 15 and again from December through January. 〇Springy Texture: Shimanto River Shrimp The Shimanto River is home to three species of freshwater shrimp — tenaga-ebi, hirate (Yamato) tenaga-ebi, and minami tenaga-ebi — notable for the males’ claws, which can grow longer than their bodies. ・Best Ways to Eat River Shrimp River shrimp about 3–10 cm long can be deep-fried or salt-grilled and eaten whole, shell and all, for a toasty flavor. Locally, shrimp stock is used to cook with cucumber or added to somen noodles. ・Shrimp Fishing Shimanto River shrimp are caught with traditional methods such as korobashi fishing and shibazuke fishing. With advance reservation, visitors can try hands-on shrimp fishing experiences. The natural river shrimp season is May through August. 〇Shimanto River Crab: Tsugani (Mokuzugani) Tsugani (also called mokuzugani) move downstream in late summer to early autumn to spawn. Though they yield little edible meat, their rich crab miso is exquisite. ・Best Ways to Eat Tsugani Tsugani are enjoyed in tsugani-jiru (crab soup), boiled with salt, as tsugani rice, or in local dishes like gane-miso. They are cherished as an autumn delicacy. ・Tsugani Fishing Methods include crab-pot fishing, where baited baskets are submerged and pulled up the next morning, and flow-set basket fishing, placing baskets along tsugani migration routes. The natural tsugani season runs from August through October. 〇Local Snack: Shimanto Gori (Small Gobies) Gori is a general name for freshwater gobies; in Shimanto City it mainly refers to juvenile species such as numachichibu. ・Best Ways to Eat Gori Gori are deep-fried or simmered in a sweet sauce for tsukudani. Locally, they are also simmered with finely chopped dried daikon and bound with egg, or served over rice as gori-don. ・Gori Fishing Fishing begins in March when the river warms, signaling spring. The main method is nobori-otoshi ue fishing, making use of gori’s tendency to move along the riverbed. Gara-hiki fishing, where paired fishers pull a rope with shells downstream so the clattering sound drives gori into nets, is also practiced. The natural gori season is March through May. 〇Aromatic Aonori (Aonori Seaweed, Suji Aonori) ・Best Ways to Eat Aonori Aonori is ground to a powder for various dishes, and its aroma is also used in sweets. ・Aonori Harvest The Shimanto River is one of Japan’s leading sources of natural suji aonori. In winter, people rake the seaweed that grows on stones in the brackish riverbed with comb-like tools and sun-dry it. Aonori’s season runs from December through May. ・Aosa Nori — Best Ways to Eat Aosa seaweed grown in the Shimanto River is fragrant and very soft. It is used as the base for nori tsukudani, or enjoyed as tempura or in soups. ・Aosa Nori Harvest From winter to spring, aosa nori cultivated on hibi nets in the brackish area near the Shimanto River mouth is harvested. The aosa season runs from February through May.

【Everybody is welcome!】 Right next to Kamikawatachi Station is Cafe Mike and Shirley —a shop marked by its name painted on a white wall, housed in a renovated 70-year-old rice warehouse☕ Inside, you’ll find teapots, cups, and British teas sourced from the United Kingdom. The tall ceilings and natural light create a relaxed space where you can enjoy tea or lunch at your leisure. The lunch menu’s fish pie comes straight from the oven, served piping hot. Wrapped in the toasty aroma of cheese, a spoon reveals a white sauce filled with salmon, shrimp, and scallops. The seafood’s savory flavors gently unfold. Served with salad and bread, the herb-scented notes drifting from the bread whet the appetite 😋 Owner Mr. Soneda honed his skills at Jamie Oliver’s restaurant. Desserts are made by his British wife, Karina, and each one is authentically done. They opened with the idea of creating a place where eating makes people happy, right here in Kamikawatachi. If you’re lucky, you can spot a train through the window, giving you the feeling of a pleasant stop on your journey 🚃 This is the perfect spot not only for fans of British cuisine but also for anyone seeking a calm café experience. 【Café Mike and Shirley】 @cafemikeandshirley ■ Address: 2271-2 Kamikawatachi, Miyoshi City, Hiroshima Prefecture ■ Hours: 11:30–17:00 ■ Closed: Monday, Tuesday, and the 2nd and 4th Sundays ■ Tel: 070-1874-8939 ■ Vegetarian options available ■ Accessible for wheelchairs and strollers ■ Diaper changing sheet available ※Menu items and prices are as of the time of posting.

This photo was taken while walking by Ikebukuro Station on a rainy day in December. When I saw fallen autumn leaves on a puddle-covered concrete surface after the rain, I felt that even in this city you can sense autumn, and at the same time I realized that autumn was already coming to an end, so I took the picture.

"Railways Across the Sea: Miracles of the Tracks Connecting to the World" The railway linking Nagahama, Tsuruga, and Minami-Echizen Town, along with the railway-related culture, has been registered as a Japan Heritage. List of Japan Heritage cultural properties in Minami-Echizen Town ・Yamanaka Tunnel ・Dead End Tunnel ・Yamanaka Signal Station Remains ・Yamanaka Rock Jet ・Oto Station Remains ・Yuoo Tunnel ・Imajo Soba ・Imajo Station Water Tower and Coal Supply Facility ・Imajo-shuku Post Town What is Japan Heritage? Japan Heritage is a designation by the Agency for Cultural Affairs that recognizes stories conveying Japan's culture and traditions through the historical attractions and distinctive features of a region. (Excerpted from the Japan Heritage portable site)

Where to stay in Shobara, Hiroshima Prefecture: private rented traditional houses and more! A retreat in Shobara to soothe body and mind with satoyama scenery💛 A quiet traditional house hotel nestled in the great outdoors, offering a chance to experience satoyama landscapes you rarely encounter. This special inn pampers you from the inside out with open-air baths, a sauna, gourmet cuisine, and attentive hospitality. For details, visit the Shobara Tourism Navi website🔽 https://www.shobara-info.com/spot/4016...

Photographed on December 15, 2025. This is “Kogyoku Apple Pie with Shinrin no Bokujo Farm Soft Serve” from CAFE ANDON. It also contains my favorite cinnamon. 😊

Photographed on December 25, Heisei 25. This is CAFE ANDON’s Andon Chicken Curry.

The Maple Corridor at Lake Kawaguchi. The sunlight was perfect and the colors were vivid, and the only thing wrong was my mood. I remember feeling empty when I pressed the shutter. Even so, why is the scenery that appears in the photos so breathtaking?

Autumn under a child's footsteps. It’s just an ordinary page of everyday life, but the day their feet are this size will never come again.

The Momiji Corridor at Lake Kawaguchi. Even though my heart was falling apart, I kept walking in search of beautiful scenery and photos. What was there wasn’t a view but a flow of people. Just being carried along by the crowd made me feel like it was okay for me to be alive.

Hanahasu park has beautiful water lilies blooming. That said, since Hanahasu park mainly features lotus, you won’t find that many water lilies, but those floating on the water look cool and charming. You can tell water lilies and lotus apart because water lilies bloom close to the water’s surface, while lotus flowers open higher above the water. There are many other subtle differences, so please use this as a reference!

MtJonen, with a post-rain rainbow and patches of snow, has a dignified presence. The cherry blossoms bloom brilliantly every year.

Enjoying Teshikaga — Sweets Edition, Part 2 Teshikaga is full of great finds and tasty treats. Of course, that includes the sweets everyone loves… When you visit Teshikaga, be sure to check out the local sweet spots. This time, we continue introducing town spots where you can pick up those delicious treats‼︎ There’s still a Part 3 to come, so stay tuned 🍰✨ *Watanabe Experience Farm has finished its operations for this season. Please look forward to next year’s opening❣️

Illuminations at Chitose Hanahiroba Illuminations are on display at Chitose Hanahiroba in Chitosemachi, Bungoono City, Oita Prefecture. Various illuminations, including gourd lanterns, have been installed. This year the display has expanded to 150,000 lights. The illuminations created by local residents make Chitosemachi sparkle at night. The Chitose Hanahiroba illuminations run until February 1, 2026, so if you haven't seen them yet, why not take a look? Date and Time: Sunday, November 30, 2025 – Sunday, February 1, 2026 Lighting hours: 5:30 PM–9:00 PM *Lighting start times may vary depending on sunset. Location: Chitose Hanahiroba (906-1 Shimoyama, Chitosemachi, Bungoono City, Oita Prefecture) Admission: Free Parking: Available (a 100-yen cooperation fee is requested) Admission is free to enjoy, but a parking cooperation fee is requested to help with upkeep and management. ■■ Access from Fukuoka Prefecture, Kumamoto Prefecture and beyond to central Bungoono City ■■ About a 3-hour drive from JR Hakata Station, Fukuoka Prefecture About a 2-hour drive from JR Kumamoto Station, Kumamoto Prefecture About a 1 hour 20 minute drive from beppu station, Oita Prefecture About a 1 hour 20 minute drive from Yufuin Station, Oita Prefecture ■■■■■■■■■■■■ Introducing sightseeing and recommended spots in Kyushu, Bungoono City, Oita Prefecture ■■■■■■■■■■■■

📣 Additional information about the “DAISEN Night Balloon Festa”! 🎉 Here is more event information! <Special exhibition of Expo legacy> 1. Sand from Jordan (a hands-on experience) We will display sand from the Wadi Rum Desert that was exhibited at the Jordan Pavilion. Visitors can touch and experience it. 2. Official Jordan Pavilion stamp We will set up the official Jordan Pavilion stamp from the Osaka-Kansai Expo stamp rally. You will be able to stamp your sheet. Please note that no paper backing will be provided. 3. Rope used in the Portugal Pavilion We will exhibit the rope used in the Portugal Pavilion. <Food trucks> In addition to food trucks offering dishes from countries such as Jordan, Vietnam, Thailand, and Mexico, a food truck from local favorite Nankai Grill will also be on site. Please check the posted images for the list of food trucks that will appear. 🔍 For details, search “Daisen Park Night Balloon Festa”! https://osaka-kitena.jp/event/daisen/...

#019 Long time no post! This time, I will introduce two municipalities connected to Tsunocho. I will touch on how those relationships came about, each town’s characteristics, recommended spots, and local foods. [Sister City – Itoman City, Okinawa Prefecture] Itoman City sits at the southern tip of Okinawa Main Island. Its population is about 60,000. The city tree is the banyan (gajumaru), and the city flowers are periwinkle (nichi-nichi-so) and bougainvillea. Tsunocho’s bond with Itoman City deepened during wartime (after 1944), when 82 parents and children from Itoman Town (now Itoman City) were evacuated as a group to Tsunocho. Forty years later, people who had been elementary school students at the time visited Tsunocho, which sparked further exchanges, and on December 1, 1993, Itoman City and Tsunocho concluded a sister-city agreement. Exchanges between various organizations continue to this day. [Specialties of Itoman City] ⦿ Seiika (common name: Sodeika) This squid is widely caught around Okinawa Prefecture and ranks among the largest edible squids, reaching about one meter in length and around 20 kilograms in weight. Its texture is pleasantly chewy, and it is used for sashimi as well as fried dishes. ⦿ ITOMAN / S craft beer This happoshu (low-malt beer) features label art meant to match fish dishes and luxuriously uses fruits produced in Itoman. The lineup includes Taman, a salt-lemon beer with fruity flavor and a sharp finish; Akamachi, a tropical beer with rich aroma and bitterness; and Irabucha, a spice beer that balances spiciness with citrus freshness. [Places to Visit in Itoman City] ⦿ Himeyuri Peace Museum Opened on June 23, 1989, the museum preserves the horrors of war and the importance of peace for future generations. Exhibits include belongings of the Himeyuri students, photographs, survivor testimony videos, and dioramas recreating part of the Nanjo army hospital cave and the interior of the Ihara Third Surgical Cave. Many visitors still come to offer prayers for peace. Postal code 901-0344 671-1 Ihara, Itoman City, Okinawa Prefecture ⦿ Roadside Station Itoman The seventh roadside station in Okinawa Prefecture and one of the largest in the prefecture. The site houses the Itoman City Product Center, a farmers’ market, the Itoman Fishing Cooperative Fish Center, and the Itoman City Tourism Association, bringing together sea and mountain specialties from Itoman. Shoppers from across the prefecture flock here for fresh vegetables and seafood from Itoman. Recommended for food lovers. Postal code 901-0306 4-19-1 Nishizaki, Itoman City, Okinawa Prefecture [Why Itoman Is Great] In February this year I visited Itoman for the first time as part of an exchange program. What struck me was the warmth of the people. Even strangers felt easy to talk to with no barriers. At the Itoman fair, people knew Tsunocho as if it were natural, and sometimes used dialects so strong I couldn’t fully understand them — yet even that felt warm. During the three-day visit we had welcome parties every night. I had worried about that beforehand, but those worries turned out to be unnecessary. The people of Itoman treated us without formality, offered hospitality, and showed a communal spirit and warmth I had not experienced in Miyazaki, making me want to return. [Friendship City – Saromacho, Hokkaido] Saromacho lies almost at the center of the Okhotsk General Subprefecture and faces Lake Saroma to the north. Its total population is about 4,600. The town tree is the large-leaved linden (Oobabodaiyu) and the town flower is the Ezo-murasaki azalea. Tsunocho and Saromacho began exchanges in 1993 through ties created by Toyo Tire test courses located to the south and north, and various organizations, including chambers of commerce, have deepened friendship through events and booths. In June 2014 they formally concluded an economic exchange partnership, and today each town’s roadside stations sell the other’s specialties. Especially popular is Saromacho’s young scallops, sold at Roadside Station Tsuno — they sell out almost immediately after restocking. [Specialties of Saromacho] ⦿ Scallops from Lake Saroma Scallops harvested in Saromacho, which has Hokkaido’s largest Lake Saroma, have firm flesh, a pleasant texture, and sweetness. As the birthplace of scallop aquaculture in Hokkaido, Lake Saroma scallops grow large and are shipped for raw consumption as shell-on scallops or raw adductor muscle. Processing facilities also make smoked oil–marinated scallops and dried adductor products, which are exported worldwide. These large, delicious scallops even converted me from someone who couldn’t eat scallops to someone who can! ⦿ Pumpkins Pumpkins are rich in vitamins, highly nutritious, and popular as a low-allergen food. At the JA Saroma pumpkin processing plant, pumpkins collected from growers are stored and sorted into fresh produce, winter-solstice pumpkins, and decorative pumpkins for Halloween. They also produce powdered, flaked, and frozen pumpkin paste as processed products. Decorative pumpkins are several times larger than ordinary pumpkins and turn orange through ripening rather than staying green. Their products contain no additives and are used even for baby weaning foods, making them popular as safe, versatile items. [Places to Visit in Saromacho] ⦿ Lake Saroma Observatory Horoiwa Mountain, at 376 meters, sits nearly at the center of Lake Saroma’s coastline. Because no tall mountains surround it, the view from here is outstanding. The Lake Saroma Observatory near the summit is the only place from which you can see the entire lake. You can see the sandbar separating the lake and the sea, the Sea of Okhotsk in the distance, and even the Shiretoko Mountains on the horizon. Enjoy this vast panorama that you can see only here. Postal code 093-0421 Naniwa, Saromacho, Tokoro District, Hokkaido ⦿ Roadside Station Saroma Lake and Bussankan Minori Along Japan National Route 238 facing Lake Saroma, you’ll find the roadside station and product center. The building is designed to evoke the town’s core dairy industry with imagery of a cowshed and a silo. The facility offers rest spaces for tourists and drivers and serves as a gateway for visitors to Lake Saroma. The product center sells local specialties and processed goods such as scallops and pumpkins from Saromacho, making it a hub for souvenirs from eastern Hokkaido. Shipping nationwide is available. The soft-serve ice cream made from local pumpkins is reportedly the shop’s most popular item. Postal code 093-0421 121-3 Naniwa, Saromacho, Tokoro District, Hokkaido [Why Saroma Is Great] First, Saroma’s great natural environment. I went to Hokkaido for the first time last year. What moved me then was the richness and vastness of Saroma’s nature. When people think of Hokkaido, they usually picture tourist spots like Sapporo or Otaru, but I want to recommend Saroma. Major tourist spots have their charms, of course. As someone who loves nature, I found Saroma extremely comfortable. I only stayed two days, but it felt livable enough to consider moving there. Roads are wide, grasslands are expansive, and everything feels huge. It was impressive. Above all, the food is delicious. The scallops that even I, who once disliked seafood, learned to enjoy are from Saroma, and the miso ramen made with Sapporo miso was superb. I also felt the kindness of the people. Perhaps their atmosphere reminded me of Tsunocho, which resonated with me. *I wanted to write more, but I ran out of characters…

Hello. This is Ryusuido. Winter is slowly deepening at Shosenkyo Gorge. In the clear air, the rock face of Senga Falls sometimes catches the sunlight and glows a golden color. The cliffs reveal expressions you won’t see in other seasons, offering dramatic sights unique to this time of year. December’s birthstones are four color gemstones that evoke a pristine winter sky. [Tanzanite] Named by Tiffany, this beautiful blue-violet gem is prized for its mysterious pleochroism, said to sharpen the mind and consciousness and guide one toward success. [Lapis Lazuli] Considered one of the oldest power stones in the world, it brings luck and success. It was also used as a pigment in paintings and is known as Vermeer blue. [Turquoise] Known for its vivid turquoise blue that recalls sky and sea, it delights with color variations and natural patterns that differ by source. [Zircon] A gem with brilliance rivaling diamond and a beautiful rainbow fire, zircon is also called the “stone of peace,” said to soothe the heart and unlock latent potential. We also offer a wide variety of other natural stones and accessories. Please stop by and enjoy the healing space woven by stones and the sound of the waterfall. The area above the falls has many spots where you can forget everyday life and simply enjoy yourself. Do visit! We sincerely look forward to the day we can meet your lovely smiles.

🌼The 60th Shimoda Onsen Narcissus Festival🌼 ＼2 days until the opening!／ Today (12/18) we carried out a cleanup at Cape Tsumeki🧹 About 60 people helped, and the park is now fully ready to welcome visitors✨ Planters of narcissus have also been placed at Izukyu Shimoda Station🚉🌼 📅 December 20th, 10:00 — Opening event ・Ribbon cutting ・Shimoda Taiko drumming performance🥁 ・Free kinmedai nigiri sushi for the first 100 visitors ・Ikenodan nitsumiso hotpot served to the first 200 visitors Current bloom status: “Starting to bloom”🌱 We will post occasional bloom updates on the blog during the festival📝 👉 More details here https://www.shimoda-city.info/post/20251218... Enjoy the delicate white narcissus in winter Shimoda❄️🌼

The other day the weather was nice, so I went to the Avenue of white birch trees. The contrast of the blue sky, the snow, and the white birches is beautiful, isn’t it! You can enjoy the beauty of the Avenue of white birch trees in every season, so do visit and see for yourself 😊

[Roadside Stations and Shopping in Shobara, Hiroshima Prefecture — Your Go-To Spots!] Take a spontaneous drive! 🚗 Enjoy local food and shopping at roadside stations Roadside stations brim with local specialties. They gather regional produce and processed goods, and when you spot one during a drive or trip, it’s the kind of welcoming stop you’ll want to pop into—a pleasant place for everyone to relax. Come by and savor Shobara’s food and shopping offerings. Not only roadside stations but also direct-sale markets and product halls Why not drop by for some shopping on your drive ✨ For details, visit the Shobara Tourism Navi website 🔽 https://www.shobara-info.com/spot/4015...

What are you praying for? Hakusan Shrine in the Seto area of Minami-Echizen Town. It’s a place where you can feel a nostalgic atmosphere.

[A special one just for you ✨] It feels like gazing into a jeweler’s display case! This rumoured patisserie makes everyone’s eyes light up. Introducing Patisserie bianco nero (Patisserie Bianco Nero) . The shop name Bianco Nero (literally "white and black" in Japanese) is also the nickname of the Italian football team Juventus. True to its name, the chic interior is styled in black and white. Beautifully shaped cakes line the display case. They aren’t sliced cakes but individually crafted whole cakes. "We want to deliver a single special cake just for you," and "We want people to enjoy an entire cake filled with our feelings," the pastry chef says. The chef trained as a pastry chef under a French chef at a renowned Western confectionery shop in Shizuoka Prefecture. Deciding to live in a place rich in nature, the chef relocated and opened this shop in Miyoshi in May 2018. On this day, we spoke with a regular customer. "They’re like works of art—when you open the box everyone goes ‘wow’. The sweetness is restrained and the flavours are delicate. There’s no other shop like this," they said. The taste and beauty have built a reputation, attracting visitors who bring coolers from outside the prefecture and many customers from Hiroshima City. Customer gender is about evenly split between men and women. The cake selection changes frequently with the seasons and events. Come by to find your own special cake 😊 *Products and prices are as of the time of publication.* Patisserie bianco nero @patisserie_bianco_nero 📍 2-15-14 Tokaichi South, Miyoshi City, Hiroshima Prefecture 📞 0824-53-1315 Hours: 10:00–18:00 *Closed when sold out* Closed: every Wednesday and the 1st and 3rd Thursdays Access: about a 3-minute drive from Miyoshi Interchange (Miyoshi IC) Parking: available Other: We recommend reserving the item you want. Same-day holds are available if ordered that day 😊 Christmas limited cakes will arrive soon! *Please make reservations and inquiries by phone.*

✨At Sakai City Tea Room Shin-an, the contemporary artists’ tea utensils used at Sakai’s spring event for Expo 2025 Osaka, Kansai make an appearance✨ ✨From Saturday, December 20 through Sunday, January 25, 2026, for a limited time, guests who use the tea service at Sakai City Tea Room Shin-an can, if they wish, enjoy matcha served in the contemporary artists’ tea utensils used at Sakai’s spring event for Expo 2025 Osaka, Kansai✨ (You cannot choose the type of tea utensil, so look forward to a surprise ☺) While reminiscing about Expo 2025 Osaka, Kansai, savor authentic matcha served in these special tea utensils ☺ Tea service is available from 10:00 AM to 4:00 PM✨ One serving 500 yen (with dry confectionery) ☺ 🔍For details, search for “Daisen Park Area: Rediscover the Attractions of the Expo” https://www.city.sakai.lg.jp/kanko/kanko/kohosakaievent/sinan.html...

📣 A program to rediscover the charms of the Expo will be held in the Daisen Park area!✨ At Daisen Park Japanese Garden, we will exhibit works that were displayed or sold at pavilions from 18 countries, including Japan, at the Osaka-Kansai Expo! In addition, contemporary artists’ tea utensils will be used at Sakai City Tea House Shin-an to serve tea in a standing-seated (ryurei) style! 📅 Event period: Saturday, December 20 – Sunday, January 25 🔍 For details, search “Rediscover the Charms of the Expo in the Daisen Park Area”! https://www.city.sakai.lg.jp/.../kohosakaievent/sinan.html... https://www.city.sakai.lg.jp/kanko/kanko/kohosakaievent/sinan.html...

This photo was also taken at Osaka Castle Park. I visited in the morning, and the contrast as dawn broke was beautiful.

Taken from Osaka Castle Park. I snapped the shutter as a crow flew through vivid ginkgo leaves, its black silhouette contrasting beautifully.

A photo taken on the grounds of Kamigamo Shrine in Kyoto. It's nice to look up at the vividly colored trees, but I thought the red maple still looked striking even after the leaves had fallen.