Gokase Junior High School Product! Dried Shiitake Mushrooms On Wednesday, November 6th, we observed a class of second-year students at Gokase Junior High School🍄‍🟫✨ The students handled every step themselves, from sorting and bagging the dried shiitake to setting the price🤗 The shiitake were grown as part of the school's curriculum. The current third-year students inoculated the logs last year, and the second-year students carried out the sorting and packaging this time👏 This year’s yield was lower than usual, so selecting good mushrooms was a tough task💦 However, the students enjoyed the work, consulting with each other—"Is this one okay?" "Maybe not…"—as they made their choices🤗 They weighed and bagged the mushrooms with sales in mind, aiming for balanced portions and an attractive appearance🤔 After sealing the packs neatly with a vacuum sealer, the students set the prices themselves, referring to current market rates👏 Those shiitake were actually sold at the Gokase Specialty Center at the prices the students decided😳✨ Finally, the students learned about log management and precautions, deepening their understanding of Gokase’s specialty product, log-grown shiitake😌✍️ We hope students continue to encounter and cherish the town’s specialties and culture from a young age and carry them forward into the future✨

At Ashoro’s cider brewery, Brunk Hard Cider Works, the production of next year’s hard cider has begun! The apples picked at Hidamari Farm have already been processed, and today we are pressing apples from Kitami. Sounds exciting. Brunk Hard Cider※ is available at the Roadside Station Ashoro Ginga Hall 21 shop, the official online store, and other outlets. Be sure to give it a try! ※A sparkling alcoholic drink made from apples.

Gokase Winery Harvest Festival 2024 Yesterday, Sunday, October 20, following last week’s events, Gokase Winery held the "Gokase Winery Harvest Festival 2024" to celebrate the release on Saturday, October 19 of the 2024 vintage new wines 🍷🎉 Although the rain from the day before was gone and the sky cleared, it turned sharply cold from the morning, and as the name suggests the Wind Hall felt chilled by strong, cold breezes today 🥶💦 Still, the crowd warmed up with a lineup of lively, exciting stage programs 🤩✨ Taiko drumming, hula dance, singing, and a raffle… and the familiar Hikari hosted the event 💡 Her light, bright hosting energized the audience greatly 🥳 She was so busy she kept appearing on stage again and again 🤣🤣🤣 Food stalls offering pizza, sausages, Kitaura scallops (hiougi kai), and various sweets that paired well with the new wine filled the venue and kept everyone happy 🤤💕 The highlights were the sashimi servings of sakuramai kampachi and tuna 🐟🍴✨ Fresh sakuramai kampachi, alive that very morning, were filleted on site and served to attendees 😍 Sakuramai kampachi raised on nutrient-rich pomace—the leftover pressed grapes from winemaking at Gokase Winery—have no fishy odor and less of the greasy taste typical of farmed fish, making them especially delicious 🤤💡 Lines snaked through the venue for the kampachi and tuna 😳 I managed to grab some myself; it had no off-putting smell, a smooth, mellow texture, and was truly delicious 🥰 The finale featured the main guest, Reiwa’s Showa-era pop song young star Kokoro Umetani, on stage 🎤✨ Kokoro appeared in an outfit that matched the wine-themed atmosphere 🤩🍷 Despite her cute appearance, her powerful, glamorous voice stunned the audience 😳✨ Fans had come from afar, including from Saitama Prefecture, to support her 👏 With fans and townspeople together, the stage reached a spectacular peak of excitement 🎉🎉🎉 At last, the newly released Gokase wines are now available. Although the summer heat had raised concerns about the harvest, the tireless efforts of local grape growers paid off. They harvested higher-than-usual sugar levels and aroma, producing exceptionally fine grapes and very tasty wine 🥹👏 I haven’t had a chance to drink it yet, so I can’t wait to taste it 🍷✨ Everyone, please enjoy the season’s wines.

October 5, 2024 Kami‑Suwa Kaido Town Walk and Sake Stroll On that day, a major event took over the town of Suwa: the “Kami‑Suwa Kaido Town Walk and Sake Stroll.” Along a one‑kilometer walking radius from JR Kami‑Suwa Station along National Route 20, five of Suwa’s famous breweries stand side by side, and for the event the area from Suwa 2‑chome to the Motomachi traffic lights was turned into a pedestrian zone. The five breweries of Suwa proudly served their signature sakes🍶. This year, a cypress masu (wooden sake box) doubled as a passport, letting visitors enjoy the aroma of hinoki wood while sipping fine sake. The 3,000 tickets sold out by September 30, showing just how popular the event was!!! Compared with last year, more local restaurants offered snack stalls, and additional stalls were run by neighborhood groups!!! Although the weather was a little worrying that day, the ticket exchange at 11:00 at Swatchao was lively, and the city began to buzz toward the pedestrian zone start at 12:00. By the official start at 13:00, lines had formed in front of the five breweries as people queued for their preferred labels!!! After opening remarks by Suwa’s mayor and the head of the Chamber of Commerce, the stroll kicked off with Suwa’s customary kiyari work song, and the sake stroll began. The kiyari performers then walked along the kaido, responding to requests and singing until around 17:00🎶 From 14:00, local dance troupes energized the venue. Many guests joined in the dancing, and the sight of everyone enjoying themselves was memorable. The food stalls drew long queues: yakitori, grilled eel, karaage and sanzokuyaki (mountain warrior‑style fried chicken), chicken wings, game dishes, kushiyaki, candied apples, bento sellers, french fries, yakisoba, and more… The snack stalls were as busy as the sake booths! Good sake paired with delicious local dishes and snacks naturally brought smiles to people’s faces🎶 We met many smiling visitors—thank you very much. What surprised us most was how little trash there was. From the organizer’s perspective, we picked up litter from JR Kami‑Suwa Station to the far end of the venue just before the event ended, and there seemed to be very little trash on the streets. I believe that resulted from attendees properly sorting and disposing of their waste. As I walked around holding a bag and saying, “If you have any trash, please put it in this bag!” several visitors responded, “Wow, amazing! You even collect trash? Thank you so much.” Those words wiped away my fatigue! I was deeply moved😢 For the next event, our staff will continue striving to ensure guests are satisfied and have a great time, while gaining the understanding and cooperation of local residents so that Suwa’s town can become even more vibrant and lively.

Sano-kaze Shinshu Teyaki Senbei Honpo On this day, food lover Kasai visited Shinshu Teyaki Senbei Honpo. This hand-baked senbei shop has been at this location for about 35 years. On the day, President Hiroko Kitahara, who also bakes the senbei, showed us around. Stepping inside, the first thing that struck me was the wide variety. For a true senbei fan like Kasai, the selection was almost bewildering 🍘. Among them were many kinds, including shimi senbei and lacquered senbei. Popular No.1 is nori No.2 is twice-dipped No.3 is apple senbei Next is nozawana wasabi Nozawana wasabi is quite unusual, isn’t it? You often see nozawana in prefectural souvenir shops, but “nozawana wasabi” is rare. Apple, nozawana, and wasabi are all Nagano specialties. Quince is a specialty of Suwa. Apricot, matcha, white sugar, brown sugar, shichimi, ichimi, miso, negi miso, walnut miso, garlic, and more… There may be more varieties here than anywhere else in Nagano Prefecture. Kasai’s recommendations are “garlic” and “twice-dipped.” The garlic offers a subtle garlic aroma, while the twice-dipped has a rich, well-infused flavor that lets you enjoy the savory depth of soy sauce. Because they are hand-baked, the texture is superb—this shop is recommended for those who like firm senbei. Among the standout items is “Fukutoku”!!! Some of you may recognize the name “Fukutoku.” It was made by President Kitahara’s grandfather. Unlike fortune cookies, Fukutoku contains a lucky charm inside!!! President Kitahara has apparently succeeded in reviving it in her generation, wanting to restore it somehow. And above all, Shinshu Teyaki Senbei Honpo is hand-baked and right in front of the Grand Shrine!!! They sell by hand, and the shop sits very close to the torii of the Main Shrine ⛩. When visiting Suwa Grand Shrine’s Main Shrine, be sure to look for your favorite flavor or souvenirs at Shinshu Teyaki Senbei Honpo, and take a stroll along the North Approach. ◎ Shinshu Teyaki Senbei Honpo 📍 201 Nakasu, Suwa City, Nagano Prefecture 392-0015 (Suwa Grand Shrine North Approach) ☎ 0266-58-1235 Hours: Weekdays 9:30 AM–4:30 PM (may vary) : Sat, Sun, and holidays 9:00 AM–5:00 PM ◎ Closed: Open year-round

Thursday, October 3 — G Class: Tea Pan-Frying Experience at Miyazaki Sabou🍵 Today, third graders from four elementary schools across Gokase Town gathered at Miyazaki Sabou for a G class✍️💡…so I was able to observe their visit👀✨ We had considered skipping the tea-picking experience because of light rain, but the kids’ energy cleared the sky enough for a short session, so we did a little picking👏👏👏 Chanting “one bud, two leaves!” everyone happily hand-picked tea leaves🌿 After that, the group split into three teams to do 1) a factory tour, 2) a pan-frying experience, and 3) a tasting session✍️✨ 1) The factory was full of first-time sights! Different tea aromas drifted through the air, and just watching the tour felt soothing🤤💕 When told that a single tea leaf can become green tea, oolong tea, or black tea, the kids gasped “Whaaaat!?” with perfect reactions😳💮💮💮 lol 2) The pan-frying experience stemmed from what they heard on the tour: machines roast leaves at 200–300°C, so the kids nervously asked, “Is it hot!?”🤣 But trying it turned out to be fun🤩 They watched, fascinated, as the leaves dried and released a pleasant aroma, commenting “I like this smell!” and “But it’s tiring~💦” while learning the pan-fried tea production process😊 3) They learned about types of tea utensils and how to use them, the ideal water temperature for brewing, and other tips for making tasty tea, then each brewed and tasted pan-fried tea themselves🍵✨ One child said it smelled like corn soup, which surprised me, but apparently pan-fried tea is often said to have a corn-like flavor😮💡 The children’s sensitivities never cease to amaze me👏 They compared four teas by taste and tried to identify which was pan-fried tea, oolong, hojicha, or black tea. Many struggled, confused by the familiar colors and aromas🤣 Did you know? Taiwanese and Gokase oolong teas are closer in color to green tea rather than brown😏✏️ At the end, during the Q&A, the children asked sharp questions to the producers and summarized what they had learned✍️💫 The kids experienced the full charm of Gokase’s pan-fried tea and felt the producers’ passion😌 I hope they take pride in this local specialty and help weave the future of Gokase Town✨

On this day, foodie Kawanishi visited Tokoro Terrace in Shiga Akanuma, Suwa, Nagano Prefecture. This stylish spot, known in Suwa for selling kanten, also houses a cafe and dining area.☕ Tokoro Terrace promotes making kanten part of everyday life with the motto “bringing kanten closer to you.” The person who introduced the shop that day was manager Kurane. Next to the shop and cafe is a factory specializing in tokoroten, so the tokoroten served here comes fresh from the adjacent factory!!! I dislike vinegar-and-soy dressing, and since I learned about kuromitsu I’ve been hooked♪ It’s virtually zero calories (excluding the kuromitsu lol)!!! Kanten comes in many forms—block kanten (bō kanten), string kanten, and powdered kanten—and it’s a versatile ingredient you can add to rice, miso soup, or salads. As a child, I couldn’t wait for the school lunch day with mandarin orange milk kanten and used to pace around the serving area... Kanten provides dietary fiber and doesn’t overpower other ingredients, so it shines in main dishes, appetizers, and desserts alike—truly the Shohei Ohtani of the ingredient world!!! That day I found a pack of 100 sticks of kanten; some customers buy that size a few times a year!!! The quantity and enormity were astounding lol At the cafe, they use that kanten in tokoroten, cream anmitsu (their most popular item), soft serve, and even the hugely popular pudding. They serve lunch (11:00–14:00), where a salad with added kanten enhances the flavors of the main dish. The place is welcoming to men and has counter seating, so you can easily enjoy a casual cafe visit or lunch.🍴 You can also enjoy coffee made from beans by Yuhigahama Coffee of Matsumoto alongside the sweets, so try them together.☕ The entire shop is barrier-free, so customers in wheelchairs can enter with confidence. Many visitors come in three generations—grandmother, mother, and grandchild—and enjoy the cafe together. Why not consider this as a souvenir from Suwa? ◎ Tokoro Terrace 📍 1545-1 Shiga, Suwa (5-minute drive from Suwa I.C. toward Lake Suwa; parking for 40 cars) ☎ 0266-52-1056 ◎ Hours: 10:00–18:00 ・ Shop hours: 10:00–18:00 ・ Cafe hours: 10:00–17:00 (Lunch 11:00–14:30) ◎ Closed: Thursdays and during the New Year holidays (Dec 31–Jan 2) ◎ Online shop available.

Nouvelle Bairindo Suwa Store (Confectionery House Nouvelle) On this day, foodie Kawanishi visited Nouvelle Bairindo Suwa Store (Confectionery House Nouvelle). It’s such a famous shop that virtually everyone in the Suwa area knows it! The exterior is stylish and, true to its name, evokes a charming confectionery house. Among Nouvelle’s offerings, the flagship item “Kurumi Yamabiko” is one of Kawanishi’s personal favourites. It uses fresh milk from the foothills of the Yatsugatake Mountains in Shinshu to make a slowly cooked special walnut caramel, which is wrapped in a crisp cookie. The cookie shell is not sweet, the walnut caramel inside is pleasantly sweet, and the balance between them is perfect!!! This treat is so addictive that you really can’t stop. Apart from my eldest son and second daughter, who have nut allergies, my whole family—including my parents—are huge, huge, huge fans www The company’s current president is said to be the creator of this hit product! Thank you so much for the supremely delicious Kurumi Yamabiko! It was released in 1985, so this year marks its 39th anniversary!!! The person who assisted us that day was Yudasaka, section chief of the administration department. According to him, Bairindo strongly values using local ingredients. Did you know each store also has shop-limited sweets? Here they are ↓ ・Suwa Store → Cream puffs ・Okaya Main Store → Waffles ・Shimosuwa Store → Shaved ice and pies (custard pie available at all stores plus a Shimosuwa-only original flavor) ・Chino Store → Soft serve ice cream (also sold at Okaya; Yamabiko soft is Chino-only) ・Cheesecake appears to be another store-limited sweet, so please do visit the stores! Hot on the heels of “Kurumi Yamabiko” is “Suwa no Tsuki.” The walnut caramel inside is the same as Kurumi Yamabiko, but here it’s mixed with white bean paste, making it extremely popular with elderly people who find Kurumi Yamabiko hard to swallow. Mixing in white bean paste improves the texture and throat feel, making it easier to eat than Kurumi Yamabiko — that’s why it’s so popular! It’s an impressive innovation. This conversation gave a glimpse of why it appeals to so many people. Ranking in the top three is Suwa Kurumi Caramel!!! It started with four designs representing nearby locations: Suwa → Karin, Shimosuwa → Manji stone Buddha, Okaya → Silk-rearing deity, Chino → Jomon Venus. The president was so eager to have representations for Hara Village and Fujimi that Hara Village’s celery and Fujimi’s tomato were created, completing characters for six neighboring municipalities. There’s actually a backstory behind Fujimi’s highland red ruby. A tomato grown by students in the horticulture department at Fujimi High School had been selected for judging at the Tokyo Olympics, but as everyone knows the Games were postponed by one year. When the president learned about the students’ tomatoes left without an outlet, he simply said, “Let’s use them as ingredients for the Highland Ruby!” That kind of manly decisiveness is electrifying. Those tomatoes continue to be sourced to this day. It made me think that the president’s commitment to local produce has produced these big hit items. Finally, Yudasaka’s top recommendation that day was the “Asaichi Cocco Sable.” The eggs come from chickens raised at Yatsugatake Central Agricultural Practical School in Hara Village. It’s a simple sable that remains soft while retaining a solid buttery flavour. Foodie Kawanishi’s personal top pick is the exquisite Kurumi Yamabiko!!! I learned for the first time that they also sell whole uncut loaves in their original shape, with wooden boxes or special knives included… it’s a dream product 🌟 If no one was watching, I’d probably bite straight into it www These appear only a few times a year!!! Maybe I’ll buy one as a birthday present 🎶 It’s an irresistible item for Kurumi Yamabiko lovers! Nouvelle Bairindo’s products also make wonderful souvenirs. Many sweets are inspired by or made with ingredients from the Suwa area. When my family brings souvenirs, Nouvelle Bairindo is our one and only choice w When people think of popular sweet souvenirs from the Suwa region, they think of Nouvelle Bairindo. If you visit the Suwa area or find their products at a retailer, please do buy and enjoy them!!! ◎ Nouvelle Bairindo Suwa Store (Confectionery House Nouvelle) 📍 1-2556-7 Jonan, Suwa, Nagano Prefecture 〒 ☎ 0266-54-7971 Hours & Closed days: 10:00–19:00 Closed only on New Year’s Day

August 11 (Sun) Tenohira Gion Market ⛩️👜✨ Today, August 11 (Sun) from 9:00 to 15:00, the Tenohira Gion Market was held at Gion Shrine in the Kuraoka area.🙌 Products from Kyoto, Nara, and shops and craftsmen from Gokasecho and nearby gathered at Gion Shrine.😯👏 Everything was very charming, and each item showed clear dedication and passion.😌✨ A visitor said just looking at them was restorative and soothing, and that was exactly right.🥹 Some items were priced beyond what many could usually spend 😂, but after hearing the creators’ stories, it made sense… each product overflowed with care and love.👏 In the food area, the cool older gentlemen from Kuraoka were grilling yakitori and corn on the cob, which were popular, and while I was filming they kindly shared some with me. 🤤🍗 Thank you for the treat.🥰 There were also fish sushi, takoyaki, karaage, fries, udon, and other kid-pleasing menu items, and the lunch hour was bustling.🥳 Since it was just before Obon, locals and returning visitors called out “Long time no see!” here and there, creating a warm, smiling atmosphere.😆💕 I splurged a bit, so from tomorrow I’ll live frugally while enjoying the things I bought today.🤣🤣🤣

Friday, August 2 — The grapes of Gokase Wine🍇✨ Today, while I was out, I visited a local vineyard in town and had a look at the grapes🍇📸! The variety in the photos is Niagara🍷 Large clusters of plump berries hung everywhere, and they looked so beautiful🥹👏 In the fifth photo, the sunlight shines through the grapes so they look translucent😲—they have a jewel-like beauty👏 Though these berries aren’t fully ripe yet, their fresh green color feels cool, and the vineyard somehow looked stylish to me😳✨ They’ll grow riper and the fragrance will start to float through the air…😌💕 I was told that the earliest varieties will begin to be harvested starting this month… I’m already looking forward to the grapes and the wine🤤🍇✨

Irozaki Original Sticker Is Here🎉 The Irozaki Ocean Park original sticker is now available!! Get one as a souvenir of your visit to Minami-Izu Town or to show your love for Minami-Izu Town and Irozaki. It's waterproof, so it’s durable! By the way... we also have magnets🤫 They are sold at Irozaki Ocean Park, and we look forward to welcoming you.

A new package featuring Irozaki Lighthouse-kun debuts on the hugely popular Irozaki Ocean Park souvenir, the Salt Rusk❣ It's been on limited sale since August 2nd 😆

Miyazaki Prefecture, Gokasecho Accommodation: Enoha no Ie Enoha no Ie is a mountain home-style restaurant located at 700 meters above sea level along Nagirikawa River, the source of the Gokase River. In Kyushu, yamame trout used to be called “enoha.” An irori hearth sits on the wooden floor beside the entrance and serves as the restaurant area. You can also enjoy a wide variety of yamame dishes here. Rates 1) One night with two meals: 7,000 yen 2) One night with breakfast only: 4,500 yen 3) Kiridatake Pass trekking, one night with three meals, guided with pick-up and drop-off: 9,000 yen Contact Phone: 0982-83-2321

Miyazaki Prefecture Gokasecho Accommodation: Gokase Onsen Mori no Yado Kijiya Gokasecho’s only ryokan with a hot spring, Gokase Onsen Mori no Yado Kijiya Enjoy dishes made with seasonal ingredients. The hot spring’s water is well regarded and is even called a “beauty spring.” Located within the Gokasecho General Sports Facility, it’s ideal for sports training camps. Check-in: 15:00–24:00 Check-out: until 10:00 Day-trip bathing hours: 10:00–21:00 (Every Tuesday maintenance hours: 15:00–21:00) Guest bathing hours: 6:00–9:00 / 15:00–22:00 ※From October to March mornings start at 6:30 Contact 9223 Sangasho, Gokasecho, Nishiusuki District, Miyazaki Prefecture 882-1203 Phone: 0982-82-1115 Fax: 0982-82-1145

Miyazaki Prefecture Gokasecho Accommodation: Hotel Forestpia Hotel Forestpia sits along a gorge at the headwaters of the Gokase River in the Kyushu Mountains This hotel features authentic cottage-style log houses Here you can enjoy yamame trout dishes raised in the clear waters of the Gokase River When it gets cold, the lobby fireplace is lit, creating a luxurious moment to relax <Base Rates> ●Room Charge ・Suite (price for 2 people) 16,000 yen ・Twin room (price for 2 people) 12,000 yen ・Maisonette (price for 4 people) 20,000 yen ●Rate with Breakfast (per night) ・Room for 3–4 people: 6,000 yen per person ・Room for 2 people: 7,000 yen per person ・Suite: 9,000 yen per person *Meals at "Enoha no Ie" range from 1,000 to 3,000 yen (tax excluded) <Contact> 4615 Kuraoka, Gokasecho, 882-1201 ・Phone: 0982-82-2321 ・FAX: 982-83-2324

Miyazaki Prefecture Gokasecho Experience: Pizza-Making Workshop At Villa corasita (Villa Corasita), you can take a cooking class while looking straight down at the Italian tomato fields (greenhouses) completed in March 2022. Set in a stylish villa reminiscent of rural towns in France and Italy, you can make pizza using a wood-fired stove. Hours Day session 11:00–14:00 Evening session 17:00–19:00 Duration About 90 minutes (one lesson: from 4 to 8 guests) *If more than 8 guests participate, a rotation system will be used. Price Adults (junior high school students and older) ¥3,850 Children ¥1,650 *Reservation required (at least 5 days before your preferred date). Groups of 4 to 8 guests. Reservation: Villa corasita 1473-18 Kuraoka, Gokasecho, Nishi-usuki District, Miyazaki Prefecture 882-1201 Phone: 0982-83-2017 (weekdays 9:00–17:00)

[Miyazaki Prefecture Gokasecho Experience] Cast-Iron Kettle Pan-Frying Tea Experience Pan-fried tea, now produced in only small quantities nationwide. It pours a clear golden color, offers a fragrant aroma, and tends to be less astringent and bitter than steamed green tea. You can try making this pan-fried tea yourself. <Price> Pan-frying experience: 2,000 yen ※Reservation required / varies by season <Booking> Miyazaki Chabo Co., Ltd. 4966 Kuwanochi, Gokasecho, Nishiusuki District, Miyazaki Prefecture 882-1202 ・Hours: 9:00–16:00 ・Phone: 0982-82-0211 ・Fax: 0982-82-0316

[Miyazaki Prefecture Gokasecho Experience] Tea Tasting Experience Miyazaki (Tatsu Saki) Sabou produces the rare kamairicha (pan-fried tea) Here you can enjoy a tasting experience featuring several kinds of tea. Even among kamairicha, different tea leaf varieties produce distinct aromas and flavors. If you find a tea you like, you can buy it on the spot. Price: Tea tasting experience from ¥1,000 (reservation required) Booking: Miyazaki Sabou Co., Ltd. 4966 Kuwanochi, Gokasecho, Nishiusuki District, Miyazaki Prefecture 882-1202 Hours: 9:00–16:00 Telephone: 0982-82-0211 Fax: 0982-82-0316

Miyazaki Prefecture Gokasecho Experience: Yamame Natural Fishing Pond Yamame Natural Fishing Pond centers on a wild, hands-on experience: catch creatures with your own hands, kill them, prepare them yourself, and cook and eat them. The pond is deep and designed with many fishing points spread across the whole pond to avoid crowding. No concrete or other man-made structures are used; the fishing area remains in its natural state. Admission Fee 1,500 yen per person (tax included; includes fishing rod, bait, keep-net, and fishing permit set). You may take home caught fish up to 500 g free of charge. For fish over 500 g, please purchase at 250 yen per 100 g. Fish you catch can be gutted at the BBQ garden and taken home (free). The reception desk is at the ryokan Enohanoya. Reservations: Enohanoya (9:00–17:00; closed in stormy weather) Postal code 882-1201 4615 Kuraoka, Gokasecho, Nishiusuki District, Miyazaki Prefecture Phone: 0982-83-2326 Fax: 0982-83-2324 Yamame BBQ Self Garden We expanded the eaves of Enohanoya across from the fishing pond to create a BBQ garden. It includes a cooking area, a charcoal hearth, and wooden tables for free use. Facility Use Fee 500 yen per person (tax included; includes charcoal, burner for lighting the fire, various cooking utensils, seasonings, bamboo skewers, etc.). At the BBQ garden, you can enjoy your caught fish grilled with salt, pan-fried with butter, smoked, or prepared in other ways. The reception desk is at the ryokan Enohanoya.

Miyazaki Prefecture Gokasecho Specialty Products and Souvenirs — Blessings of 400 Million Years These tomatoes and their processed products are harvested carefully one by one at the perfect moment of full ripeness on the vine, and can be collected only for four months each year, roughly from July through November. • Blessings of 400 Million Years “Red Jewel” Tomato Sauce This sauce is made from fully vine-ripened Italian tomatoes grown with care on our own farm and sun-soaked, simmered slowly for two days without adding water. You can enjoy a fresh flavor that feels like eating the tomato itself. *No chemical seasonings, colorings, or preservatives are used.* • Blessings of 400 Million Years “Black Jewel” Game Sauce We slowly simmer lean domestic wild boar meat—healthy and high in protein—with plenty of locally grown vegetables and fully vine-ripened Italian tomatoes in abundant Gokase wine and local red wine for two days. Just toss with boiled pasta for an exquisite Bolognese. It’s a dish the whole family, including children, can enjoy. *No chemical seasonings, colorings, or preservatives are used.* • Beloved Tomatini Beloved Tomatini is a convenient take-home tomato sauce. Made without any additives to preserve the tomato’s flavor, it is prepared slowly and carefully over time. The cute packaging also makes it a perfect souvenir. Available for purchase at CORASITA or through CORASITA’s online store.

Miyazaki Prefecture Gokasecho Local Product & Souvenir: Ginger Syrup This organic ginger syrup uses plenty of fresh ginger and features the spice’s natural fresh aroma and sharp taste. Diluted with soda it becomes ginger ale, and adding vodka turns it into a Moscow Mule. It pairs well with shochu, red wine, beer, milk, tea, and many other drinks, so the possibilities for mixing are endless. You can buy it at Bar ELCAMPO and the Gokase Specialty Center.

Miyabe’s Special Horumon and Salted Horumon from Gokasecho, Miyazaki Prefecture Miyabe Butcher Shop, the town’s only meat shop, marinates pork skirt and shoulder roast in its homemade sauce to make the special horumon called “Tokuhoru.” This dish once won the grand prize at the Local Gourmet Contest held in Miyazaki City. It’s great grilled over charcoal, on an iron griddle, or stir-fried with various vegetables since it’s already seasoned. They also offer a salted horumon called “Shiohoru,” in which the offal is slowly soaked in their homemade salt blend, Kuroshio Jiro. You can grill it as is, or add it with vegetables to a clear broth made from dashi base for a light, refreshing motsunabe (offal hotpot).

Miyazaki Prefecture Gokasecho Specialty and Souvenir: Four Hundred Million Years of Earth Gion Spring Water Rice <Taste> Each grain is firm and flavorful yet refreshingly light. It pairs well with any side dish and stays delicious even when cold, making it ideal for rice balls and boxed lunches. <Cultivation Commitment> This rice is grown on terraced paddies irrigated only with the mineral-rich spring water known as Myoken Shinsui, one of the Heisei-era Top 100 Famous Waters. <Regional Characteristics> Located along the Kyushu Backbone Mountain Range at elevations of 600–650 meters, the area’s large temperature swings concentrate the rice’s flavor. The region is also known for heavy snowfall in winter. <Variety> Hinohikari (rated Special A)

Miyazaki Prefecture Gokasecho Local Specialties and Souvenirs: Versatile Seasoning and Yuzu Kosho ◎Versatile Seasoning The ingredients are plenty of garlic, chili peppers, ginger, and bonito stock only. A producer from Korea packed this secret family seasoning recipe full of home-style flavor. Use it as a hidden flavor in dishes, mix it with soy sauce for a dressing, or blend it with mayonnaise for a vegetable dip. Just adding it makes peperoncino ready in no time! ◎Yuzu Kosho This yuzu kosho brings out the natural flavors of yuzu, bonito stock, soy sauce, salt, and chili peppers only. The green variety has a fragrant aroma, while the red one is spicier. Be sure to find the taste you prefer.

Miyazaki Prefecture Gokasecho Local Specialty and Souvenir: Takana Nikuman Takana nikuman is a local gourmet treat sold only during the winter season. Its main fillings are takana (pickled mustard greens), bamboo shoots harvested in Gokasecho, and minced pork. The ingredients are stir-fried with sesame oil, sugar, and soy sauce to bring out their deep natural flavors and aromas. A spicy homemade mustard is also included, recommended for adding a flavorful kick. Loved both within and beyond the town, this is a must-try delicacy. Enjoy!

Miyazaki Prefecture Gokasecho specialty souvenir: Hanameguri (yokan and yuzu yokan) Hanameguri is a handmade yokan made from Gokase-grown azuki beans that are slowly simmered over time and carefully kneaded by hand for many hours. You can taste the full flavor of the azuki beans, and the exquisite balance of sweetness and saltiness reveals a profound flavor that opens your eyes the moment you bite into it. Enjoy a peaceful moment with this Gokasecho specialty paired with the rare kama-iri tea, a local prized tea.

Specialties and Souvenirs of Gokasecho, Miyazaki Prefecture: Gokase Yamame Gokase Yamame are fish raised in the yamame village at the source of the Gokase River, skewered and charcoal-grilled until golden and seasoned to perfection. Varieties include lightly sweet-and-salty simmered yamame (yamame kanroni), ginger-flavored simmered yamame (yamame shiguren), yamame slowly stewed with sansho pepper (yamame sanshoni), and yamame gently simmered wrapped in kombu seaweed so the fish broth soaks into the kelp (yamame kombu-maki). The bones are soft, making them safe and easy to eat for children and older adults.

Miyazaki Prefecture Gokasecho local product and souvenir: Babba Club’s karinto Karinto made by the Kawanochi district processing group Babba Club These additive-free snacks focus on safety and peace of mind. They also make Adam cookies and longevity senbei. Handmade pickles are also popular.

Miyazaki Prefecture Gokasecho Specialty and Souvenir: Log-grown shiitake mushrooms These "log-grown shiitake" thrive in clear air, fertile soil, and mineral-rich water They are a local specialty prized for their rich aroma and texture They also make a recommended gift for someone special.

Miyazaki Prefecture Gokasecho Specialty Products and Souvenirs: Gokase Wine Nestled in rich nature atop a hill at 660 meters stands Gokase Winery. A climate with large temperature swings and pure water nurtures grapes with an exquisite balance of sugar and acidity. “We wanted to make wine using 100% locally grown grapes.” With that wish, the winery opened in 2005. Wines made from freshly harvested grapes have a juicy, fruity character. Please enjoy wines made from 100% Gokase-grown grapes, filled with the scent of the earth. Wine Introductions ■ Niagara (white, sweet — most popular) Grape variety: Niagara This white wine made from the table grape Niagara has a beautiful golden color. Aroma reminiscent of osmanthus with added fresh notes makes for a pleasantly refreshing sweet wine. ■ Delaware (white, slightly sweet) Grape variety: Delaware The pale yellow hue of Delaware is easy on the eyes in this white wine. Its citrus-like aroma and fresh acidity pair well with a wide range of meat dishes. ■ Chardonnay (white, medium dry) Grape variety: Chardonnay Chardonnay shows a lovely pale yellow-green that evokes Gokase’s spring buds. Its lively acidity is refreshing and leaves a clean finish. This crisp, slightly dry style pairs well with fish-based Japanese cuisine. ■ Campbell Early (rosé, slightly sweet) Grape variety: Campbell Early This slightly sweet rosé locks in the grape’s fresh fragrance and natural sweetness. Its vivid color is as striking as a sunset pouring over Kuwanochi. ■ Yuhi (red, dry) Grape varieties: Merlot, Petit Verdot Merlot and Petit Verdot were aged carefully in barrels for one year. This light-bodied red balances gentle acidity and tannin for easy drinking. ■ Juju (sparkling, white) Grape variety: Niagara Keeping Niagara’s characteristic aroma, this sparkling version transforms it into a crisp Niagara. It has a refreshing mouthfeel. ■ Oubu (sparkling, rosé) Grape variety: Campbell Early A sparkling wine made from the table grape Campbell Early. Enjoy its mature, developed flavor. ■ Ryoka (sparkling, white) Grape variety: Chardonnay A sparkling wine made from Chardonnay, featuring youthful, fresh fruit aromas and moderate acidity. It is dry and sharp in taste and pairs excellently with fish dishes. ■ Akane (red, dry) This is a half bottle (360 ml). Named Akane to evoke the beautiful autumn sunset skies visible from Gokase Winery. A Merlot-dominant red. Akane, finished dry, rested in stainless tanks for a light taste. It features gentle tannins and clean acidity. Other options include half (360 ml) bottles of Niagara, Rosé, and Chardonnay.