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!

[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.

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...

#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…

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

【Advance Reservation Required】 Winter 2026 “Teshikaga Eco Passport” Town Sightseeing Bus Now Running!
We are announcing the Winter 2026 operation schedule for the Mashu–Kussharo Sightseeing Loop Bus, which visits the main scenic spots around Teshikaga.
The loop bus ticket, the “Teshikaga Eco Passport,” is available again this year in two options: a 2-day pass and a 3-day pass. Please make a reservation in advance and take advantage of it. It is recommended for those who are uneasy about driving or who want to enjoy sightseeing around Teshikaga with ease. For details, check the link “Teshikaga Navi.”


Operation Period
Saturday, January 24, 2026 – Sunday, March 1, 2026


Fares
Adult Child
2-day pass (2 days) 2,000 yen 1,000 yen
3-day pass (3 days) 3,000 yen 1,000 yen


Contact
Mashu Lake Tourism Association
3-3-1 Mashu 3-chome, Teshikaga, Kawakami District, Hokkaido 088-3201, Japan
TEL: 015-482-2200
Email: masyu_as@peace.ocn.ne.jp

Tsukatte Fukkatsu ♨️ Soak in the highly acidic waters of Kawayu Onsen, strong enough to even melt nails, and melt away everyday frustrations and bad ties with a cleansing bath for severing ties!! The Kawayu Onsen tie-severing bath tour plan is on sale at Kawayu Kanko Hotel, KKR Kawayu, Oyado Kinkiyu Annex Suikazura, and Kawayu Koshyu Yokujo Yukichi‼︎🎶 If you don’t have time for that, we also offer a day-trip ema (votive plaque) for 2,000 yen✨Refresh both your mind and body with the tie-severing bath tour—give it a try! 💪♨️

Autumn colors in Tokyo Metropolitan Mizumoto park. Where the autumn colors looks completely different than the other spots in Tokyo. The sunrise view from the metasequoia forest looks amazing.

An update from the "Information Broadcast Bureau" on the Kawayu Onsen website has been posted📝🆙 An article about the traditional Kawayu Onsen Caravan (organized by the Kawayu Onsen Caravan Executive Committee), held on November 26—"Good Bath Day"—is now up💡♨️ The article introduces scenes of the caravan, wearing hanten coats of the hot spring source faction and carrying Kawayu Onsen lanterns as it races across Michihigashi🏃‍♀️💨Please take a look✨ 🔗 https://www.kawayu-onsen.com/feature/889/...

Sunrise view of Mizumoto park in tokyo park. The metasequoia forest looks amazing during sunrise.

The "From the Information Desk" section on the Kawayu Onsen website has been updated 📝🆙 "Calm your mind and take a fresh look. Autumn at Kawayu Onsen." has been posted. With poor weather across the prefecture right now, take a breather and have a slow look 👀✨ You may rediscover how to enjoy the healing waters of Kawayu Onsen. https://www.kawayu-onsen.com/feature/autumn/...

Autumn Colors on the Mountain Pass An aerial drone view of Onyu Pass in a sweeping composition. Be moved by the vibrant fall foliage and the winding snake road! Onyu Pass, Takashima City, Shiga Prefecture November 2025

The autumn colors in Mizumoto park in Tokyo looks amazing during sunrise. The early morning view of the metasequoia forest with the soft sunlight looks amazing. Its a Mystic view. I had an amazing experience during my trip to the Mizumoto park.

＼ ＼ The Kushiro Local Products Festival has begun〜😊／／ Starting today! The 54th Kushiro Local Products Festival🐟 A long line formed even before the doors opened‼︎ Local specialties from Kushiro, nearby towns, sister cities and sister city partners are all laid out in a row ^ ^ A winter tradition in Kushiro. You can't welcome New Year's Eve without coming to this. The festival runs for three days starting today. Please come and visit us 😊 📍Kushiro City Tourism & International Relations Center 1F Main Hall (3-3 Saiwai-cho, Kushiro City) 12/12 (Fri) 10:00–16:00 12/13 (Sat) 9:00–16:00 12/14 (Sun) 9:00–15:00

“Teshikaga Eco Passport” service confirmed to run in winter 2026🚌💨 The Mashu–Kussharo sightseeing loop bus, Teshikaga Eco Passport, which tours scenic spots around Teshikaga, offers 2-day and 3-day passes—please reserve in advance and make use of them. It’s recommended for those who feel unsure about driving and for anyone who wants to enjoy sightseeing in Teshikaga with ease❣️ For details, see Teshikaga Navi✨ https://www.masyuko.or.jp/news/2025winterecopassport/...

Autumn in Japan is very beautiful but the view of 1st sun kissed metasequoia forest in Mizumoto park looks completely different. To see this view I went there very early in the morning by taking the first train and first bus. The view I got was completely worthy. Also it is paradise for bird watchers. Location: Mizumoto park, Tokyo

From downtown Kushiro: Mt. Akan-Fuji and Mt. Meakan Lake Akan in eastern Hokkaido is surrounded by vast, unspoiled nature. Winter is finally in full swing ☃️ — stay tuned for winter scenery updates!

The autumn leaves at Okuni Jinja Shrine in Shizuoka Prefecture. The vermilion bridge blends seamlessly into the fall scenery.

Autumn in Japan is very beautiful but the view of 1st sun kissed metasequoia forest in Mizumoto park looks completely different. To see this view I went there very early in the morning by taking the first train and first bus. The view I got was completely worthy. Location: Mizumoto park, Tokyo

Hiroshima Prefecture Shobara City's top spots for food and shopping! Blessed with vast land, Shobara offers farm-to-table gourmet delights. Surrounded by rich nature and marked by big temperature swings, Shobara is a treasure trove of delicious ingredients. As one of the prefecture's largest agricultural towns, it is home to the nationally acclaimed wagyu brand Hiba Beef 🥩, a specialty unique to Shobara. From these local ingredients come indulgent and exceptionally tasty treats. Be sure to try the exclusive specialties you can only taste in Shobara. For more details, visit the Shobara Tourism Navigation website 🔽 https://www.shobara-info.com/spot/4014...

I took this photo at Ritsurin Park during the autumn foliage season. A building appears across the pond, and a maple with red leaves fills the foreground, giving a strong sense of depth, so I pressed the shutter. It was a calming scene that warmed my heart. This fall I hardly got to capture autumn because of university exams and assignments, plus driving school, so Ritsurin Park was the only place I visited. It's an incredibly fun spot, though. I’m hoping to visit many different places next year.

An aerial composition of the four-season cherry blossoms along the Tashiro River in Obara Village. Obara Village, Toyota City, Aichi Prefecture December 2025

Winter break travel to Akanko! ⁡ Akanko dedicated booking site & Marimo Pay As an opening commemorative campaign While Marimo Pay normally offers up to 5% points back we are offering an incredible 10% back for stays during the campaign period!!!! ⁡ With Christmas, New Year and other events packed into winter break why not spend it at Akanko?? ⁡ Book from the link in our profile!! https://lake-akan.com/marimopay/...

Akanko Winter Illumination Giveaway Campaign!! Today between 5:00 PM and 6:00 PM Post a photo of the illumination on any social media and show your post to the tourism association counter staff to receive an immediate prize by lottery♪ We do not require any specific hashtag for social media posts, but if you would like to add one, please use #Akanko Marimo Gate .

Today, December 8, is "Rice Day" 🍚✨ Satoyama no Yume, a branded rice from Shobara City, Hiroshima Prefecture, won first place in the "Osaka Residents’ Most Delicious Rice Contest" and is a carefully selected rice with a taste score of 80 or higher. By creating a branded rice, Satoyama no Yume aims to build an environment where young people can take up farming with hope, contribute to agriculture and regional development, and bring dreams and aspirations to the community. This rice packs the dreams of satoyama farmers. To promote circular agriculture by reusing bamboo that damages farmland, farmers spent years experimenting to achieve this proud flavor. They cut bamboo into powder, ferment it for use as fertilizer, and use oyster shells—Hiroshima Prefecture’s specialty—to replenish soil minerals. These practices contribute not only to great taste but also to building a sustainable society that cares for the environment. (Rice Day falls on the 8th, 18th, and 28th of every month.) 1) [Shobara Satoyama no Yume Farm] New crop: Shobara branded rice Satoyama no Yume Set of 3 × 1 kg 6,800 yen (shipping and tax included) Product here 🔽 https://ec.satoyamaselect.jp/view/item/000000000034?category_page_id=ct45... 2) [Shobara Satoyama no Yume Farm] New crop: Shobara branded rice Satoyama no Yume Premium Set of 3 × 1 kg 7,500 yen (shipping and tax included) Product here 🔽 https://ec.satoyamaselect.jp/view/item/000000000005?category_page_id=ct45...

Frost lingering in Obara Village At minus 2 degrees, frost coated the plants, creating a scene I had never seen before. However, the autumn leaves were almost finished, and although I had heard the four-season cherry blossoms were about half in bloom, the recent snowfall seemed to have kept flowering from progressing. I’ll look forward to next year. Date: 2025/12/6 Location: Obara Village, Toyota City Shot on: DJI MAVIC 3 ※Flight application approved by Toyota City Hall ※Unmanned aircraft flight permission obtained from the Ministry of Land, Infrastructure, Transport and Tourism ※Flight plan reported and flight log created

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.

Just after sunrise, I stood on Mt. Wagakuni as the city below disappeared beneath a quiet sea of clouds. From the soft white surface, hints of autumn gold and crimson treetops—peeked through like floating islands. As the sky shifted from deep blue to pale rose, the clouds began to glow and for a brief moment, everything felt perfectly still between night and morning.