“Uchinuki Cosmetics” January New Year Sale — Only a few left!! “Toner made with Uchinuki water from Ehime Saijo” and “Face mask made with Uchinuki water from Ehime Saijo” are 10% off for January only. These limited-time offers make them more affordable, so please take this opportunity to try them. They are available at Saijo City Tourism Exchange Center (798-1 Ōmachi, Saijo City, Ehime Prefecture) and on the Saijo City Tourism & Products Association website, Imadoki Saijo online shop. Nihon System Group Co., Ltd. “Toner made with Uchinuki water from Ehime Saijo (120 ml)” Regular price ¥2,860 (tax included) ⇒ January New Year price ¥2,574 (tax included) “Face mask made with Uchinuki water from Ehime Saijo, 1 sachet (one sheet, 22 ml)” Regular price ¥440 (tax included) ⇒ January New Year price ¥396 (tax included) “Face mask made with Uchinuki water from Ehime Saijo, 1 box (one sheet 22 ml × 7 sachets)” Regular price ¥2,640 (tax included) ⇒ January New Year price ¥2,376 (tax included)

From January 27, 2026, local sake sales begin🍶 At roadside station iwanai, we offer “Junmai Daiginjo Yama” and “Junmai Ginjo Umi” in 720ml and 300ml bottles♪ *Amazake is not available for sale. Prices are as follows ⇩ “Junmai Daiginjo Yama” 720ml 2,970 yen (tax included) 300ml 1,485 yen (tax included) “Junmai Ginjo Umi” 720ml 2,200 yen (tax included) 300ml 1,100 yen (tax included) “Junmai Daiginjo Yama” polished rice ratio 45% It has a fruity, clean taste without off-flavors, making it an excellent match with snacks like cheese! “Junmai Ginjo Umi” polished rice ratio 60% Enjoy it as a table sake that brings out the best in dishes such as sashimi It won the gold prize in the Junmai category at the 2023 new-sake tasting contest hosted by the Sapporo Regional Taxation Bureau✨ We look forward to seeing you♪

[Kochi Prefecture Shimanto City] Flowers That Color the Shimanto River Basin 1. Climate of Shimanto City Shimanto City enjoys abundant forests, the clear Shimanto River, and the pacific ocean to its southeast, offering a rich natural environment. From 1991 through 2020, the average temperature was 16.5°C and the average annual precipitation was 2,877.9 mm, giving the area a warm, Pacific-type climate. 2. Flowers Nurtured by the Mild Climate [Spring] 〇 Around late February, when the spring sun begins to warm the days, the Iruta Yanagi Grove in the Shimanto River lower basin turns a tender yellow-green as new buds swell, and some 10 million rapeseed flowers bloom across the willow groves like a yellow carpet. This is an iconic scene that announces spring in the Shimanto River watershed. 〇 By late March, the cherry trees at the hilltop viewing spot Tamesho Park come into full bloom. Lanterns are lit during the cherry blossom season, letting visitors enjoy the night blossoms as well. The Shimanto City Local Museum sits nearby, so while learning about local history you can also take in the views from its observation floor. (Shimanto City Local Museum opening hours/9:00–17:00, closed/Wednesdays) At Shimanto River Sakura Zutsumi Park, neatly planted cherry trees and well-kept lawns invite visitors to sit and enjoy hanami while admiring the spring-bright Shimanto River. In the Shimanto River lower basin, plowing of rice fields begins around this time and the frogs start to call. 〇 When the cherry blossoms fall and the trees turn to leaf, look toward Kōzan-ji Temple to see the city flower, wisteria, paint the slopes purple. Kōzan-ji is also popular for hiking and birdwatching, and a park with play equipment makes it a favorite spot for families on holidays. 〇 In breezy May, roses and lilies cultivated by local residents brighten the pastoral inland landscapes in the Nishitosa area. Omiya Rose Garden welcomes visitors with about 500 rose bushes, while Nishitosa Yabukachi greets them with roughly 12,000 lilies. 〇 At this time of year, Shimanto Dragonfly Park shows dragonflies dancing above waters edged with water lilies and irises. Established in 1985 as the world’s first dragonfly reserve, the park has recorded 81 species of dragonfly. The Shimanto River Museum Akitsuio, attached to the park, exhibits insect specimens from around the world including dragonflies, alongside fish that inhabit the Shimanto River. (Shimanto River Museum Akitsuio opening hours/9:00–17:00, closed/Mondays) [Early summer] 〇 Under rainy, cloudy skies in June, Yasunami Waterwheel Village delights visitors with the rhythmic clack of turning waterwheels while hydrangeas along the waterways blaze with color. Sheltered pavilions near the channels make it pleasant to sit and watch the hydrangeas and the rural scenery. In the inland parts of Shimanto City, summer heat can be intense; when northwesterly winds blow, the foehn effect can raise temperatures and sea breezes from the pacific ocean have difficulty reaching inland, causing high heat. On August 12, 2013, Egawazaki recorded Japan’s highest temperature that year at 41.0°C. [Autumn] 〇 In late September, when the sky seems a little higher, the Iruta Yanagi Grove is enlivened by clusters of red spider lilies (manjushage) that dye the area bright red, and autumn insects begin to call from the grasses. Around this time the severe summer heat gradually eases. 〇 In early November, when autumn deepens, beautiful fall colors appear along the ravines of the Kurozon River, a tributary of the Shimanto River. [Winter] Although Shimanto City benefits from a mild climate, snow does fall some winters in the mountain valleys and on plains opening toward the Bungo Channel, and mornings and evenings often dip below freezing. Daytime, however, tends to be mild with many pleasant, sunny winter days. 3. Events to Celebrate the Arrival of Spring The Iruta Yanagi Grove, introduced above, hosts the Nanohana Festival. At the Nanohana Festival, the rapeseed flower groves spread like a yellow carpet and a variety of events are planned, including sales of local specialty products and wind band performances by junior and senior high school students. Please come and enjoy Shimanto River sightseeing when the rapeseed flowers are in bloom.

Photographed on January 20th: Atami cherry blossoms are in full bloom at several spots 🌸 (Kamanariya Heishichi Statue · Itokawa Promenade · Shinshui Park Third Section · Sanremo Park · Kaihin Park · Nagisa Koen Park) Itogawa Cherry Blossom Festival runs until February 8th https://www.ataminews.gr.jp/features/59...

This is a photo of the Atami Cherry Blossoms along Itokawa Promenade illuminated on January 17th 🌸 https://www.ataminews.gr.jp/features/59...

On Wednesday, January 14 and Thursday, January 15, 2026, we will hold an Iwanai Onsen PR event on the second floor Center Plaza of New Chitose Airport. Hot spring hand baths experience ♨ Tastings of craft beer from Iwanai-cho 🍺 Information about the hot spring and town tour “DISCOVER IWANAI,” and a small gift for those who complete our survey♪ Although Iwanai Onsen sits right next to the Niseko area, it is a quiet port town hot-spring destination surrounded by sea and mountains ♨ It has earned nationwide recognition as a beautifying hot spring. Rather than a bustling tourist spot, this is a place we want people to discover who seek quiet, unhurried time with the hot springs. Meet us at the airport, and next time meet us on site. Whether you live nearby or are passing through on a transfer, please feel free to stop by!!! Local specialties will also be on sale at the event booth. Take this chance to get to know Iwanai-cho!!

Shimanto City, Kochi Prefecture — Little Kyoto of Tosa What is the Little Kyoto of Tosa? About 550 years ago, amid the Onin War, Lord Norifusa Ichijo, the former kampaku, relocated to Nakamura (now Shimanto City) and established his residence there. In homage to Kyoto, he laid the foundations for shrine and temple construction and the development of the town. ※kampaku: the highest court noble post assisting the emperor Lord Ichijo’s move brought many Kyoto cultural elements to the area and fostered local pride. Even today, place names and shrines recalling Kyoto—such as Gion, Kyomachi, Kamogawa, and Higashiyama—remain. Because the community has long preserved ties with Kyoto, the Nakamura district of Shimanto City is known as the Little Kyoto of Tosa. The town, however, sits in a region prone to natural disasters. Flooding of the Shimanto River, fires, and earthquakes have erased most old buildings, yet the grid-like street pattern formed from the medieval to early modern periods still survives. History of the Tosa Ichijo Family The Tosa Ichijo family began when Lord Norifusa Ichijo moved in 1468 (Onin 2) to Hata no shō in western Kochi Prefecture (present-day Shimanto City), his hereditary estate. The lord directly managed the manor, controlled logistics along the Shimanto River basin, and laid the groundwork for the town to prosper as a trading hub linking Kyushu and Kansai. Norifusa’s son Fusaie remained as a local lord instead of returning to Kyoto, expanding Hata no shō and bringing the Tosa Ichijo clan to its peak. The Tosa Ichijo governed this land as court nobles-turned-daimyo for 106 years—through Fusafuyu, Fusaki, and Kanesada—until they were driven into Bungo by Motochika Chōsokabe in 1574 (Tensho 2). Historic sites that evoke the Ichijo family Tama-hime’s grave Tamahime, a daughter of Prince Fushimi-no-miya Kunitaka and the wife of Ichijo Fusafuyu, came to Nakamura in 1521 (Dai-ei 1) when she married. Because she arrived on June 22 and died on August 22, the 22nd of every month is still affectionately observed by locals as Tamahime Day. Fuwa Hachimangu Shrine During the Bunmei era (1469–1487), the Ichijo family invited the kami from Iwashimizu Hachimangu Shrine in Kyoto to serve as the protective shrine for Hata. The honden preserves Muromachi-period architectural style and is the oldest shrine building in Kochi Prefecture, designated as an Important Cultural Property of Japan. Ichijo Shrine Established in 1862 (Bunkyū 2) on a plot of the former Nakamura Gosho Site by local volunteers honoring the Tosa Ichijo legacy, the shrine precinct contains Ichijo-related historic features such as the makeup well and the “never-blooming” wisteria. Shimanto City Museum "Shirotto" This castle-shaped museum stands within the Nakamura Castle Ruins. From its keep-like building you can look out over the Shimanto River and Higashiyama and enjoy sweeping views of the town. The museum exhibits valuable materials on Shimanto’s nature and culture, as well as the history of the Tosa Ichijo, the Nakamura Yamauchi family, late-Edo period patriots, and Shimanto-born socialist Kotoku Shusui. Festivals and events that evoke Little Kyoto Seasonal events that recall Kyoto culture are held here, including the Tosa Ichijo Kuge Gyoretsu Fuji Matsuri (May), the Daimonji Okuribi bonfire (lunar calendar July 16), the Fuwa Hachimangu Grand Festival (September), and the Ichijo Grand Festival with the Sacred Fire Procession (November). Shimanto City carries a deep historical bond with Kyoto and a living tradition of inherited culture and performing arts. It is for these reasons, and its historical name Nakamura, that the area came to be called Little Kyoto of Tosa—Nakamura. A history linked to Kyoto, a culture passed down through generations. Come and feel the charm that makes Shimanto City known as the Little Kyoto of Tosa.

Roadside Station Iwanai Happy New Year, and best wishes for 2026 🐴 We look forward to your continued support this year 🎍 Roadside Station Iwanai is open today, Sunday, January 4th! We look forward to welcoming you 😆 Please note that we will be closed on Monday, January 5th. This year, we let the trendy AI create images for us 🐟

Happy New Year! This year I again photographed the first sunrise from the waterfront park. There was no wind and it was not as cold as in past years, but a warm layer of clouds on the horizon kept the sky dull and dim even after the scheduled sunrise time of 6:51. Around 7:05 the edges of the clouds began to glow, and just after 7:20 the sun finally appeared! As every year, many residents and tourists gathered early at the waterfront park to watch the first sunrise of Reiwa 8. May Reiwa 8 bring you a year full of happiness. We appreciate your continued support of Atami Onsen this year as well.

A shot at Misen Main Hall on the summit of MtMisen in Hiroshima Prefecture. I planned to walk to the top, but I ended up taking the ropeway. Even so, I’m smiling. Next time I’ll come by proper hike. This jizo statue is called "Gomen-ne Jizo" or "Negai Jizo." It’s a presence that accepts people’s regrets and wishes.

[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.

Yesterday, Tuesday, December 16, the standard tree of the “Atami cherry blossoms” on the Itokawa Promenade was confirmed to be in bloom! These “Atami cherry blossoms” are a type of kanzakura (winter cherry) originally from India that normally bloom from early January through February. Around 1871, an Italian brought them to Atami along with lemon and date palm, and they were named “Atami cherry” during the Flower Everywhere campaign held in 1965. On April 10, 1977 (the 40th anniversary of the city’s founding), they were designated as the official tree of Atami City. Because the same branch develops two tiers of buds—some that bloom early and others that bloom later—the flowers can usually be enjoyed for more than a month each year. Starting the New Year, the Plum Festival and Cherry Blossom Festival will open together on Saturday, January 10! During the Cherry Blossom Festival, activities such as light-ups, servings of cherry blossom tea and tea, street performances, kenbu (sword dance), and band performances are planned, so please come and enjoy the blossoms. The 16th Atami Sakura Itokawa Cherry Blossom Festival: January 10, 2026 (Saturday) to February 8, 2026 (Sunday) *Regarding bloom conditions, the city hall’s survey data will be posted on the page below as it becomes available, so please refer to it.* https://www.ataminews.gr.jp/event/208...

This is the great ginkgo at Choraku-ji Temple in the Agi District of Nakatsugawa City, Gifu Prefecture. The great ginkgo at Choraku-ji is about 1,100 years old. From roughly 3 meters above ground the trunk splits into four sections, and the thickest part measures about 4 meters around. The tree exceeds 30 meters in height, its entire trunk measures about 9 meters in circumference, and it was designated a Natural Monument of Gifu Prefecture in 1967. The trunk is divided partway into a large, old section and the sections that grew from it. About 250 years ago, when a bridge over the Agi River was washed away, legend says a portion of the trunk was cut off and used for the bridge beams, and the cut surface was reportedly charred with embers to prevent rot. Also, some 450 years ago when Takeda Katsuyori’s forces attacked Iwamura Castle and the Oda army, which had come out to meet them, were routed, Choraku-ji is said to have been burned; scorch marks from that fire still remain. Over its long history, this tree has been carefully tended and protected by the local community. It is so large that its branches spread beyond the temple grounds, making it visible from a distance with a strong presence. The trunk is thick and, when seen up close, the ginkgo is impressively majestic.

Shimanto City, Kochi Prefecture — Seven must-visit attractions when you come to Shimanto City Here are facilities where you can enjoy activities and experience the history and culture of Shimanto City. 1 Nakamura area Facing the Pacific at the mouth of the Shimanto River, Nakamura area in Shimanto City was developed about 550 years ago by the Ichijo family, court nobles from Kyoto, who modeled the townscape on Kyoto. Many place names mirror those in Kyoto, and historical sites from that era still remain. Shimanto River Pleasure Boat Enjoy the scenery of the Shimanto River and a moment of timeless charm. Regularly scheduled boats, private charters, and reservation-only dining yakatabune (pleasure boats with meals) are available. From late May to early June, firefly boat tours run so you can watch fireflies dancing above the Shimanto River. Shimanto Canoe and Camp Village Kawarakko Situated on the banks of the Shimanto River, this experience facility sits amid abundant nature. Alongside river activities such as canoeing and SUP, it offers auto camp sites. A range of equipment rentals makes it easy for anyone to enjoy the Shimanto River up close. Tombow Natural Park Shimanto River Museum The world’s first dragonfly sanctuary. The park has recorded 81 species of dragonfly and features seasonal flowers. At the adjacent Shimanto River Museum, permanent exhibits include about 3,000 dragonfly specimens representing 1,000 species from around the world, and roughly 130 species of fish from the Shimanto River and other rivers, teaching visitors about the current state of the Shimanto River. Shimanto Iyashi no Sato A hot spring facility on a hill overlooking the Shimanto River estuary. The facility houses Shimanto Iyashi no Sato, which offers hot spring water drawn within Shimanto City, and Restaurant Yamakawumi, serving dishes that make the most of the river’s generous bounty. Shimanto City Folk Museum This castle-shaped museum stands on the site of Nakamura Castle, once the stronghold of Yasutoyo Yamanouchi, the younger brother of Kazutoyo Yamauchi. Inside, it presents life, history, and culture woven with the Shimanto River under the theme “a town living with the river.” It also displays valuable materials related to the Tosa-Ichijo clan, the Nakamura Yamauchi family, late-Edo period loyalist Makiyoshi Higuchi, and Meiji-era socialist Kotoku Shusui, a notable figure born in Nakamura. The top floor serves as an observation deck with panoramic views of the Shimanto River, Higashiyama, and the city. 2 Nishitosa area Upstream in Shimanto City, the Nishitosa area features scattered riverside settlements and peaceful scenery. At night, with few surrounding lights, the stars shine without being obscured by artificial illumination, offering pristine stargazing. Shimanto River Station Canoe Offering beginner-friendly canoe tours, this facility provides half-day and full-day basic courses under instructor guidance. The building also exhibits canoes from around the world. As a river station, it operates the Shimanto River Rinrin Cycle as well. Shimanto Gakusha A former local school renovated into a lodging experience facility. Classrooms and the nurse’s room remain as overnight rooms, and desks and other furnishings from the school days are preserved. You can enjoy Shimanto River–specific experiences such as canoeing, stream trekking (shower climbing), and raft play. Hotel Seira Shimanto Perched on a hill overlooking the Shimanto River, this hotel offers an outstanding, nature-surrounded location. Signature dishes feature the river’s bounty, including ayu (sweetfish), river shrimp, and Shimanto beef. An adjacent 4-meter observation dome and staff-led stargazing introduce guests to the wonders of the night sky. Roadside Station Yotte Nishitosa Located where Japan National Route 441 and Japan National Route 381 meet in the midstream area of the Shimanto River, this station is a gateway to Shimanto River sightseeing. A signature small truck displayed in the center of the store showcases fresh local produce, handmade processed foods, and boxed lunches ranging from seasonal items to regional traditional dishes. At the Ayu Market, which focuses on wild-caught products, you can see and purchase ayu as well as eel and freshwater crabs, enjoying the Shimanto River’s rich bounty firsthand.

November 29 – The autumn leaves at Atami Plum Garden Are still at their peak 🍁 https://ataminews.gr.jp/event/148...

The Ehime Prefectural Office in Osaka will host the "Ehime Saijo Fair" for three days, from Wednesday, December 3 through Friday, December 5, 2025. We will offer seasonal local fruits and vegetables; anpo persimmons, a specialty of Shuso (semi-dried persimmons); rich carrot juice made from Saijo-grown carrots; Ishizuchi kurocha (Ishizuchi black tea); jams; local sake; nori seaweed; and other products from Saijo. Also making their debut are fragrant aonori financiers (financiers made with aonori, a type of green laver). We will also promote Saijo City's attractions and provide tourist information. If you live in or near the Kansai region, please stop by! [Ehime Saijo Fair] ・Event Period Dates: Wednesday, December 3 – Friday, December 5, 2025 Hours: 9:00 AM – 6:00 PM (closes at 5:00 PM on the final day, Friday, December 5) ・Location Ehime Prefectural Office in Osaka 1st Floor, Higobashi Center Building 1-9-1 Edobori, Nishi-ku, Osaka 550-0002, Japan ・Details Sale of Saijo City specialty products and tourism promotion

Photographed on November 26th The two Himalayan cherry trees in Aquatic Park are now in full bloom! Please enjoy the delicate flowers of these cherries blooming against the autumn leaves (the leaves of the Daikan-zakura). Aquatic Park, Section 1 Address / Atami City, Nagisacho area (near Aquatic Park First Parking Lot) About the Himalayan cherry https://www.ataminews.gr.jp/spot/702...

November 22 – Atami Plum Garden autumn leaves Overall the foliage is about 60–70% colored. It has reached its best viewing stage 🍁 https://ataminews.gr.jp/event/148...

A blissful moment at the end of the day. Lean more>>> 🍷While gazing at Kushiro’s illuminated nightscape, enjoy a time that unwinds your heart. Savor a chef’s signature dish and a glass of wine, and make your evening on the road a little more luxurious. ―――――――――――――――――――――― At Kushiro Prince Hotel, enjoy fine wine and city lights. A perfect moment to savor, and to remember. ✨ Instagram @kushiroprincehotel You can make a reservation from the profile URL. https://www.princehotels.co.jp/kushiro/wedding/cuisine/...

[Shimanto City, Kochi Prefecture] Savoring the River! Ayu, Unagi, River Shrimp, Gori! Traditional Fishing Methods That Live Alongside the Shimanto River Introducing the traditional river fishing methods passed down by river fishers on the Shimanto River. This highlights the important local culture of living close to the river and gratefully receiving its bounty. 〇Traditional Fishing Methods of the Shimanto River The Shimanto River’s traditional fishing methods have been carefully preserved by local river fishers. While their form has gradually changed with environmental shifts, they still remain part of daily life. The river’s abundant gifts—ayu (sweetfish), unagi (eel), tenaga-ebi (long-arm shrimp), and aosa nori (green seaweed)—brighten family meals with the seasons. Skilled chefs in Shimanto City also prepare them into delicious dishes for visitors, and various processed forms are enjoyed as souvenirs. 〇See the River, Taste the River A slow walk along the Shimanto River reveals traps for catching eels and long-arm shrimp seen from chinkabashi bridges, partly submerged in the water. Depending on the season, you may encounter people fishing for ayu or working from traditional river boats. Along the banks you might spot stone-lined devices for catching gori, and at the river mouth workers harvesting green seaweed. If you look closely at the Shimanto River, you’ll discover human lives intertwined with the river. In the evening, taste the very ingredients caught with the traps you saw, slowly savored at a local restaurant. It’s a distinctive, insider way to enjoy the Shimanto River. 〇Introduction to Traditional Fishing Methods ・Ayu Fire-Swinging Fishing Nets are set across the river in advance, and at night a boat swings torches from the deck. Startled by the dancing bands of flame, ayu panic and are driven into the nets. Today this practice often uses LED lights, but the principle remains the same as the traditional method. Ayu are also caught by cast nets, angling, and other methods. ・Long-Arm Shrimp Fishing From a chinkabashi bridge looking toward the water’s edge, you can see PVC pipes spaced at regular intervals. These are korobashi, traps for catching long-arm shrimp. Once made of wood, they have changed to more convenient materials over time. Long-arm shrimp are commonly enjoyed deep-fried whole, producing vibrant colors, and are treasured as a local flavor—some grow large enough to resemble cucumbers. ・Unagi (Eel) Fishing You may see pieces of styrofoam or PET bottles floating in the river without drifting away; they can mark korobashi used to catch eels. Sensitive to smell, eels avoid resin traps, so wooden korobashi are still widely used. ・Gori Fishing If stones are lined along the riverbank to dam the water, they may form the setup for gori’s noborio-toshi-ue fishing. In the Shimanto River, juvenile Numachichibu fish are called gori and are enjoyed as a spring to early-summer delicacy. They are typically eaten deep-fried or simmered in soy-based preserves. 〇Important Notices Fishing on the Shimanto River is subject to fishing rights. Purchasing an angling permit is required when you fish. Also, closed seasons are established to protect resources. Please be aware of these regulations.

[Notice] From November our hours change to winter hours! Thank you for always visiting Roadside Station Iwanai. We appreciate your support. Our facility will be open from November 1 through April 20 of the following year. Opening hours are 9:00 to 17:00. The facility is closed every Monday. ※If Monday is a public holiday, the following Tuesday will be closed. Please note that the stamp rally stamps will follow the same hours and closed days stated above. We look forward to welcoming you during the winter season 😊 Roadside Station Iwanai🐟

The 15th Atami Fish Festival will take place on Saturday and Sunday, November 1–2. Held at the Shinsui Park Event Plaza, you can enjoy freshly grilled seafood on the spot with the “hamayaki” experience, along with food and drink vendors and special free sailings on the pleasure boat Sanremo. Come taste Atami’s seafood! 15th Atami Fish Festival Dates and times: Saturday, November 1 and Sunday, November 2, 2025, 10:00–16:00 (until 15:00 on November 2) Venue: Shinsui Park Event Plaza (pleasure boat boarding at Shinsui Park Third Pier) https://www.ataminews.gr.jp/event/198... Note: Hamayaki cannot be reserved in advance; it is first-come, first-served on the day. Note: For the special free sailings on the pleasure boat (only for the 8th and 9th sailings each day), boarding tickets will be distributed at the boarding area from 14:30 on the day. Note: Check the detailed page below for full event details. On Sunday, November 2, the Bōei-Bōsai Festa and Firefighting Plaza will take place at Nagisa Elementary School Park across from the Third Section of Shinsui Park, and the Marine Festa Atami 2025 will be held at the Atami Port 7.5 Seismic-Resistant Quay.

Thank you for waiting! We are pleased to announce the dates for the 2026 Atami Fireworks by the Sea. 2026 (Reiwa 8) Atami Fireworks by the Sea Dates April 26 (Sunday) May 24 (Sunday) July 20 (Monday, public holiday) · July 26 (Sunday) August 5 (Wednesday) · August 9 (Sunday) · August 18 (Tuesday) · August 24 (Monday) September 13 (Sunday) October 12 (Monday, public holiday) · October 25 (Sunday) November 8 (Sunday) · November 23 (Monday, public holiday) December 6 (Sunday) · December 25 (Friday) Time: 20:20–20:40 (Only in July and August: 20:15–20:40) Venue: Atami Bay ※The event will be held rain or shine. ※The above dates and times are accurate as of October 27, 2025. Please check the page below for the latest information. https://www.ataminews.gr.jp/event/8...

Kiunkaku Limited-Time “Wagakari no Niwa” and “Dark Green BAR 1919” Kiunkaku, built in 1919 as a villa in Atami and now a tangible cultural property of Atami City, preserves the area’s changing history and culture. The venue normally closes at 5:00 PM, but to let visitors see the Japanese garden and interior illuminated at night, Kiunkaku will offer two special evening openings on Saturday and Sunday, November 1–2, 2025. Enjoy a serene atmosphere unlike the bustling streets of Atami, with lush gardens, the sound of water, and a traditional Japanese light display created with wagasa (Japanese oil-paper umbrellas) and hand lanterns. [Wagakari no Niwa] Date and Time: Saturday–Sunday, November 1–2, 2025, 5:00 PM–9:00 PM (last admission 8:00 PM) Special evening admission: 1,000 yen (tax included); no reservation required *Because wagasa are used, the outdoor garden display will be moved indoors in case of rain. *Entry may be restricted depending on crowding. *Some garden areas will be closed for the special nighttime program. *The number of lanterns is limited. In addition, “Kissa Yasuragi,” which served as a bar when Kiunkaku operated as a ryokan, will reopen as a non-alcoholic bar for two days only. Relax in a classical atmosphere created by dark green sofas and mood lighting. [Dark Green BAR 1919] Date and Time: Saturday–Sunday, November 1–2, 2025; 5:00 PM and 7:00 PM sessions (each 90 minutes, rotating) Price: BAR set ticket 2,500 yen (tax included) *This is a combined ticket for the light-up and the BAR (one drink plus unlimited Shizuoka green tea). *Advance reservation only (please check the reservation link below). https://kiunkaku.jp/article/qPC6zRS0... *Because wagasa are used, the light-up will be held indoors in case of rain. On Monday, November 3, 2025 (holiday), a special nighttime photography session will be held by private booking, allowing participants to photograph the interior and the illuminated garden. The Atami Offshore Fireworks Festival takes place that day; guests can photograph and view the fireworks from Kiunkaku’s second floor. [Nighttime Photography Session] Date and Time: Monday (holiday), November 3, 2025, 6:00 PM–9:00 PM (last admission 8:00 PM) Fee: 3,000 yen (includes admission) *If it rains, only the usual garden light-up will take place. Inquiries: Kiunkaku 0557-86-3101 Please check Kiunkaku’s official website below for details of each event. https://kiunkaku.jp//

[Shimanto City, Kochi Prefecture] A complete introduction to must-try pleasure boat cruises on the Shimanto River! Do you associate the Shimanto River only with summer? That image isn’t quite right. In fact, plankton declines in winter, and the river’s clarity improves dramatically. You can see the riverbed in winter when summer visibility doesn’t allow it. Why not experience the Shimanto River’s winter charm aboard a sightseeing boat that brings you closer to the water…? 〇 Want a discount on cruise tickets? Stop by Shimanto City Tourism Association Visitors to the Shimanto City Tourism Association can buy sightseeing boat tickets at a 10% discount. The staff can also help make reservations on your behalf. They can assist foreign visitors too! 🛅🆓 Free baggage storage [8:30–17:30] 🛜🆓 Wi‑Fi available 🚶 Located inside Nakamura Station rotary If you want to buy sightseeing boat tickets cheaply, please stop by the Shimanto City Tourism Association! 1. Sada Chinkabashi “Sakoya” This yakatabune (traditional roofed pleasure boat) departs from the downstream-most, longest sinking bridge on the Shimanto River, Sada Chinkabashi. The route passes under both Sada Chinkabashi and Sanri Chinkabashi. The tour lasts about 50 minutes. *Reservation required; operation starts from two people.* There is a period when the engine is stopped and the boat glides forward using only hand‑rowed oars, letting you escape the bustle of daily life and fully enjoy the Shimanto River’s peaceful atmosphere. During the yakatabune cruise you will also be served karintō (deep‑fried sweet sticks) seasoned with Shimanto River blue‑nori. During firefly season, a special firefly boat operates so you can enjoy the river’s swirling fireflies from the deck. (Reservation required) 🍽️ Onboard meals (boxed lunches) available. *Reservation required; available only for private bookings.* 🚗 About 20 minutes by car from Nakamura Station. 🚲 About 50 minutes by bicycle. 2. Sanri Chinkabashi “Shimanto no Ao” This yakatabune is based at Sanri Chinkabashi, the second sinking bridge from the river mouth. The course goes under Sanri Chinkabashi and runs toward the area near Sada Chinkabashi. The tour lasts about 50 minutes. Scheduled sightseeing yakatabune service [Operating hours 9:00–16:00], departing on the hour. Bring friends or family and drop in to enjoy the Shimanto River at your leisure. You can board without advance reservation, but it can get crowded, so booking ahead is recommended. (Open year‑round) During firefly season, a special firefly boat operates so you can enjoy the river’s swirling fireflies from the deck. (Reservation required) 🍽️ Onboard meals available. *Reservation required by 12:00 the day before.* 🚗 About 25 minutes by car from Nakamura Station. 🚲 About 1 hour by bicycle. 3. Takase Chinkabashi “Nattoku” This yakatabune is based at Takase Chinkabashi, the third sinking bridge from the river mouth. The route goes under Takase Chinkabashi and travels the most upstream section among the three locations that retain the Shimanto River’s original scenery. The tour lasts about 50 minutes. Scheduled service [Operating hours 9:00–16:00], departing on the hour. Among the Shimanto River sightseeing boats, this one uniquely offers seating with tables and chairs. It’s suitable for passengers with limited mobility and wheelchair users. You can board without advance reservation, but it can get crowded, so booking ahead is recommended. (Open year‑round) During firefly season, a special firefly boat operates so you can enjoy the river’s swirling fireflies from the deck. (Reservation required) 🍽️ Onboard meals available. *Reservation required by the day before.* In addition to scheduled and meal courses, there is a private gourmet charter. Meal courses and the private gourmet charter require reservation by the day before. The private gourmet charter is available from three people. 🚗 About 30 minutes by car from Nakamura Station. 🚲 About 1 hour 40 minutes by bicycle.

Pigeon Home Products, a maker and seller of skincare items, teamed up with Atami City to develop a hand cream blended with Atami hot spring water called YUKUMI. This new souvenir uses Atami’s hot springs and adds a fresh option to local gift choices. The product name comes from “yukumi dochu,” the historic practice in which the Tokugawa family had hot spring water transported from Atami to Edo Castle. Local designers contributed to a package inspired by retro bathhouse tiles. The cream keeps fingertips moist and silky. It features a plum scent inspired by Atami Plum Garden, offering a subtly sweet, refreshing aroma that helps create a relaxing effect. The product was developed to soothe both hands and the spirit. When you visit Atami, please consider buying one for yourself or as a gift for someone special! Atami Hot Spring Water Hand Cream “YUKUMI” On sale from: October 1, 2025 Price: 1,000 yen for a 50 g tube (tax included) Manufacturer and distributor: Pigeon Home Products Co., Ltd. ● Retailers as of October 1: ・Marutaka Specialty Shop (Heiwa-dori Shopping Street, in front of atami station) ・Sugiyama Specialty Shop (Heiwa-dori Shopping Street, in front of atami station) ・Marufuku Specialty Shop (Heiwa-dori Shopping Street, in front of atami station) ・Marufuku Takahashi Specialty Shop (Nakamise Shopping Street, in front of atami station) ・Atami City Tourism Association (Shinsui Park, Nagisa-cho, Atami)

[Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2) Following Part 1, Part 2 introduces recommended ways to enjoy the bonitos seared in Shimanto City that you can taste only here. 〇 Nakamura’s one-and-only “Traditional Salt-Seared Bonito” When people think of delicious food from Kochi Prefecture nationwide, the first thing that comes to mind is the seared bonito. Sprinkling salt or pouring sauce before searing is said to be a food culture unique to Kochi. Yet within the same prefecture, the style in central Kochi City differs greatly from that in Nakamura in the southwestern Shimanto City: Nakamura’s salt-seared method stands apart. Around Kochi City, the dish is a simple one of just sprinkled salt. In Nakamura, by contrast, chefs marinate the seared fish with proud house sauces featuring salt, vinegar, citrus juice, and other flavoring, letting the flavors meld. Nakamura’s traditional salt-seared bonito piles on heaps of condiments—onions, garlic and more—until the fish is nearly hidden. Those generous toppings don’t just look appetizing; they make nutritionally balanced combinations, so the dish is also excellent as a healthy choice. Nakamura’s traditional salt-seared bonito, found only in Shimanto City, carries an unshakable local food culture and history. Each restaurant crafts and serves its own proud version of this delicious salt-seared specialty. From the searing process to the way it’s eaten, the condiments and the sauces, every establishment applies its own ingenuity and care to its salt-seared bonito. In Shimanto City, you can enjoy as many distinctive salt-seared styles as there are restaurants. Would you like to go on a salt-seared tasting tour in Shimanto City and sample Nakamura’s traditional salt-seared bonito? 〇 Perfect match for salt-seared bonito: Shimanto Bu-chu Highball A perfect companion to Nakamura’s traditional salt-seared bonito is the Shimanto Bu-chu Highball, made with the locally grown “forbidden fruit” bushukan. It’s a standard menu item at izakayas in Shimanto City. The drink is ultra-refreshing from first sip to finish, with a crisp citrus flavor and a pleasant, moderate bitterness. Popular with both men and women, it pairs beautifully with food. Try Shimanto Bu-chu Highball with salt-seared bonito—you’ll likely get hooked after one sip. 〇 Shimanto-grown “forbidden fruit”—the bushukan Why call it the forbidden fruit? Bushukan is related to yuzu and sudachi but is an entirely different fruit. Once you taste it, ordinary vinegar-citrus fruits won’t satisfy—you’ll understand why it’s called the “forbidden fruit.” Its defining features are a clean, sharp acidity and a uniquely refined aroma. That elegant scent and tartness bring out the best in ingredients from mountains, rivers, and sea. Beloved by citrus fans across Kochi, the “kingdom of sour citrus,” bushukan has long been nicknamed the “king of sour citrus.” Beyond its flavor, the tree is very vigorous: once it bears fruit, it will yield abundantly each year from late August through early October with little care. While most citrus trees live for several decades, bushukan remains healthy and productive for over a hundred years. Bushukan is also resistant to disease and pests and grows vigorously without heavy reliance on pesticides, making it a safe, reliable crop. This rare bushukan grows only in Shimanto City and is not shipped widely across Japan—why not come taste it for yourself? How did you find this? Perhaps the appeal of salt-seared bonito and bushukan has whetted your appetite. Please enjoy salt-seared bonito and a Shimanto Bu-chu Highball when you visit Shimanto City.