At Kussharo Prince Hotel, Kussy welcomes you. Step into the elevator and you are moments away from the spectacular view of Lake Kussharo, the country’s largest caldera. We offer six room types. All rooms face the lake, letting you savor the Kussharo Caldera scenery in the morning, afternoon, and evening. You can make a reservation from the profile URL. https://www.instagram.com/kussharo_ph/... Winter season (limited) January 19, 2026 (Monday) to March 7, 2026 (Saturday)

Around Kushiro Prince Hotel, you can fully enjoy Kushiro’s gourmet food🍴 When it comes to Hokkaido, seafood is the star. You can’t miss Kushiro’s local specialty robata (hearth-cooked dishes)🔥 Atka mackerel, Pacific saury, squid, scallops… Don’t forget buttered potatoes and a salmon roe rice bowl✨ Spend your evenings savoring the flavors of Kushiro. You can make a reservation from the profile URL. https://www.instagram.com/kushiroprincehotel/...

I had a female model hold a painting I made. This becomes a complete work of art 🎨 I used to paint until I made photography my profession 🖼

I sometimes use body paint when photographing male nudes. Is this a fish painted using makeup only? (laugh) I work as a female photographer taking male nude photographs, and I take pride in it!

✨A new spot for freshly made sweets has arrived🍨 Salon de Franchise, a cake shop with 27 years in business, has opened a specialty salon for freshly made sweets in Naka Ward, Sakai City on November 27🍨✨ Desserts and parfaits finished after you order let you enjoy the sound and aroma of baking and the unique textures of just-made treats—a special experience you can only have here. Each dish will make you want to tell someone, “That was delicious.” This new spot is perfect not only for afternoon tea but also for indulgent days or time spent with someone special. Check the menu below if you’re curious👀✨ 📍Salon de Franchise (@salon_de_franchise) 🕒 Hours: 11:00–19:00 (Last order 18:00) ❌ Closed: Tuesdays (open on public holidays) 🚃 Access: An 8-minute walk from Fukai Station on the Nankai Semboku Line; parking available 🔍 Search for “Salon de Franchise” for more details! 🔗 https://www.franchise1998.com// ―――――――――― Year-end and New Year holiday closure December 23 (Tuesday)–January 6 (Tuesday) ※Normal business resumes on Wednesday, January 7 ――――――――――

Year-end and New Year Schedule Notice for Major Facilities in Isehara City The year is almost over. Here is the schedule for major facilities in Isehara City during the year-end and New Year period. Some locations are expected to be crowded, so please allow extra time when you go out.

Northern Alps Foothills🏔️ Omachi City December 19 — The sky is clear today☀️ and the snow-capped Northern Alps stand out against the blue sky🏔 So, I went around Omachi City to visit the best Northern Alps viewpoints😊 1. Omachi Park 2. Mikamachi Kita signal crossing 3. Kannon Bridge 4. Asahi-cho Pedestrian Bridge 5. On the Shinano-Ōmachi Station overpass Spots 1–3 are reachable by car from shinanooomachi station, and spots 4–5 are within a 10-minute walk😌 I would be happy if you could stop by when you visit🥰 🏂 Shinano-Ōmachi Navi🏔 https://www.kanko-omachi.gr.jp//

The "Tanada no Akari" rice terrace lights at Daisen Senmaida in Kamogawa City, Chiba Prefecture can be seen until January 12, 2026. (Every day from sunset until around 8:00 p.m.) They are not flashy, but they are soothing.

🔵Collect official pavilion stamps while touring Sakai!🔴 Official stamps from Osaka–Kansai Expo pavilions related to Sakai are now available! Enjoy exploring Sakai as you gather stamps placed at facilities throughout the city. Daisen Park will also host an event on the same days, so please stop by there as well! 🗓️Saturday, December 20; Sunday, December 21; Wednesday, December 24; Thursday, December 25 *Entry may be limited during busy periods 🔍For more details, search for “Sakai Expo Stamps”! https://www.city.sakai.lg.jp/shisei/sonota/banpaku/expo_stamp.html...

Gokase Highland Ski Resort OPEN ✨ Today (12/19), the southernmost ski resort in Japan, Gokase Highland Ski Resort, opened ❄ An opening ceremony was held from 10:00, and skiers and snowboarders who had been eagerly awaiting this day attended 🎿🏂 The slopes are limited to about half their usual width, but the snowpack is solid 💡 As temperatures drop and more snow accumulates, the slopes should reach even better conditions 😊 Come and visit Gokase Highland Ski Resort this winter 😍⛄

Shoshun Mai Hatsu Dedication Ontake Kagura ❚ Held on January 3, 2026 “Shoshun Mai Hatsu Dedication Ontake Kagura” will be held at Kagura Hall in Kiyokawamachi, Bungoono City, Oita Prefecture. The New Year performance takes place on the Kagura Hiroba in front of Kagura Hall. Admission is free. Please invite your family and friends and join us. [Date and Time] Saturday, January 3, 2026, 11:30–15:00 (doors open at 11:00) [Venue] Kagura Hall, Kagura Hiroba (outdoors; seating mats will be laid) *This event will be held outdoors. Please prepare your own cold-weather gear and seating (zabuton cushions, lap blankets, chairs, etc.). *In case of rain, the event will move to the Kagura Hall multipurpose hall (straw mats will cover the entire floor). [Admission] Free [Performing Group] Ontake Kagura Program Kamitsugu Tsunobari Gokokumai Kamikai Yakumoharai Oogami Organizer / Event Inquiries Kagura Hall TEL 0974-35-2372 Access from Fukuoka, Kumamoto, and other areas 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 JR Beppu Station, Oita Prefecture About a 1 hour 20 minute drive from Yufuin Station, Oita Prefecture ★★★★★★★★★★ Discover tourism and recommended spots in Bungoono City, Oita Prefecture, Kyushu ★★★★★★★★★★

At Hanahasu park, water lilies are blooming beautifully. That said, since the park mainly features lotus blossoms, there are not that many water lilies, but the ones floating on the water look refreshing and charming. To tell water lilies and lotus apart: water lilies bloom close to the surface, while lotus flowers bloom higher above the water compared with water lilies. There are many more subtle differences, so please use this as a reference!

[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 ingredients in Shimanto City! [Part 1] Shimanto City offers so many recommended ingredients that it’s impossible to pick just one. Everything harvested from its rich nature is delicious. You can enjoy the river’s bounty, the sea’s offerings, and the mountains’ and countryside’s produce—experiencing Shimanto’s food culture and local cuisine. ○ River bounty from the Shimanto River: “Wild Eel” ・How to tell wild eel apart One way to distinguish wild eel from farmed eel is by the color of the belly. Wild eels spend long lives living on riverbeds and in holes in natural environments. When they feed or escape predators, they often rub their bellies against the river bottom, which can make the belly appear yellow. Because they get plenty of exercise, wild eels are muscular and have a firm texture with a clean, light fat and a concentrated eel flavor. Their girth is often larger than that of farmed eel. ・Delicious ways to enjoy wild eel Thick wild eel grilled over charcoal develops a fragrant, crisp skin and a springy, meaty texture. Popular preparations include kabayaki with sauce and shiroyaki seasoned simply with salt. The liver is used in clear soups, and the bones can be deep-fried. ・Eel fishing Shimanto River’s wild eel are caught by traditional methods such as ishiguro fishing and korobashi fishing, making them a valued local brand ingredient. Wild eel have become scarce in recent years, making them precious. The wild eel season runs from April to September. ・Glass-eel fishing Glass eels, the juvenile eels caught near the Shimanto River, are used for aquaculture. Nighttime glass-eel fishing in winter, lit by attracting lights, creates a magical scene. ○ Farmed eel with a near-wild taste ・How to tell farmed eel apart Farmed eel grow in environments without predators and eat steadily, so their bellies are white and their flesh is tender. They rarely move vigorously or rub against the riverbed, so they grow cleanly. With less exercise than wild eel, farmed eel often carry richer fat. ・Farming Eel farmed in Shimanto approaches the qualities of wild eel, offering resilient skin and firm, meaty thick flesh with a satisfying chew. The fat provides a light, savory richness. ○ A gift from the Shimanto River: “Wild Sweetfish (Ayu)” ・Two names for ayu Ayu often die after about one year and are called “year fish.” Because they feed mainly on riverbed algae, they have a pleasant aroma and are also known as “fragrant fish.” The taste of ayu varies with the river they grow up in. Wild ayu raised in clear rivers and fed high-quality algae are said to have a scent reminiscent of watermelon or cucumber; the wild ayu of the Shimanto River have a rich river fragrance worthy of the name “fragrant fish.” ・Wild ayu Because they scrape algae off stones with their teeth, ayu have developed front teeth and a pointed mouth. They take on a yellowish hue, a moist texture, and a firm belly. ・Delicious ways to enjoy ayu Salt-grilled ayu, which highlights the ingredient, is a classic preparation. Removing the tail, holding the head, and pulling out the bones makes it easy to eat neatly. The post-spawning “ochi-ayu” in December–January, when fat has dropped, is locally enjoyed as a light salt simmer. Other preparations include kanroni (sweet-simmered whole fish) that soften head and bones, and uruka, a salted-fermented ayu innards condiment—among many local ways to eat ayu. ・Ayu fishing Shimanto River still preserves traditional fishing methods such as tomogake (friend-hook) fishing, net fishing, and hiburi (torch) fishing. The wild ayu seasons are June to October 15 and December to January. ○ Springy texture: Shimanto River shrimp Three species of river shrimp inhabit the Shimanto River: tenaga shrimp, hirate (Yamato) tenaga shrimp, and southern tenaga shrimp. Males are notable for claws that can exceed their body length. ・Delicious ways to enjoy river shrimp River shrimp around 3–10 cm long are delicious deep-fried or salt-grilled and eaten whole with the shell for a toasty flavor. Locally, shrimp dashi is used to cook with cucumber or added to somen noodles. ・River shrimp fishing Shimanto River shrimp are caught using traditional methods like korobashi fishing and shibazuke fishing. With prior reservation, visitors can try easy shrimp-fishing experiences. The natural river shrimp season is May to August. ○ Shimanto River crab: Tsugani (Mokuzugani) Tsugani (also called mokuzugani) move downstream in late summer to early autumn to spawn. Although their edible meat is limited, their rich miso (crab paste) is exquisite. ・Delicious ways to enjoy tsugani Tsugani are enjoyed in dishes like tsugani soup, salted boiling, tsugani rice, and local specialties such as gane miso, celebrated as an autumn delicacy. ・Tsugani fishing Fishing methods include crab-basket fishing, where baited baskets are submerged and lifted the next morning, and flow-trap fishing that sets baskets along tsugani migration routes. The natural tsugani season runs from August to October. ○ Local snack: Shimanto gori Gori is a general name for freshwater gobies; in Shimanto City it mainly refers to juvenile gobies such as numachichibu. ・Delicious ways to enjoy gori Gori are deep-fried, simmered in sweet soy-based tsukudani, or locally cooked with finely chopped dried daikon wrapped in egg and served over rice as gori don. ・Gori fishing Fishing begins in March as the river warms and spring approaches. The main method uses the gobies’ habit of moving along the riverbed—nobori-otoshi ue fishing. Another local technique, gara-hiki fishing, has pairs pull a rope with shells attached from upstream to downstream; the clattering shells scare the gobies into traps. The natural gori season is March to May. ○ Fragrant green seaweed: aonori (sujiaonori) ・Delicious ways to enjoy aonori Aonori is dried into powder for use in many dishes and is also used in confections to take advantage of its aroma. ・Harvesting aonori The Shimanto River is one of the country’s leading producers of natural sujiaonori. In winter, you can see people scrape the seaweed that grows on estuarine stones with comb-like tools and sun-dry it. Aonori’s prime season is December to May. ・Delicious ways to enjoy aosa nori Aosa nori grown in the Shimanto River is highly fragrant and very tender. It serves as a base for nori tsukudani, is used for tempura, and is added to soups. ・Harvesting aosa nori From winter through spring, aosa nori cultivated on hibinetsu nets in the estuarine area near the Shimanto River mouth is harvested. The prime season for aosa nori is February to 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.

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…