Introducing the fourth in our Sake Tourism series 😊 On Saturday, January 24, 2026, we will host “A Farm Lunch Tour to Savor Tokachi’s Wines × Sake × Local Vegetables,” celebrating the agricultural heartland of Tokachi 😊 At Memuro Winery, four farmers each make wine from their own vineyards. You will learn directly from the winemakers about the characteristics of the wines each farmer produces and the barrel-aging process, and experience the depth of wine shaped by Tokachi’s terroir 🍷 At Kono Farm in Memuro Town, Chef Sugimoto will showcase his skills as you enjoy a farm lunch 😍 Taste a special menu featuring local vegetables paired with wines from Memuro Winery 🎵 The tour finale takes place at Hekiungura with a brewery tour and a sake tasting experience comparing three types of sake 🍶 This luxurious tour lets you enjoy Tokachi’s wines and sake all at once 🤗 https://tokachibare.jp/sake-museum/news/taxi-tour02-04/...

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

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

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

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

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

#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...

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

"Roadside Station Engaru Mori no Okhotsk" is celebrating its 6th anniversary thanks to everyone's support! To show our gratitude, we will hold a Special Anniversary Fair on the dates below. Event dates: Saturday, December 20 and Sunday, December 21 (two days) At the fair, customers who spend 2,000 yen or more can enter a one-time lottery, and select items in the shop, food court, and experiences will be offered at special prices! Please come visit "Roadside Station Engaru Mori no Okhotsk" this weekend♪ Roadside Station Engaru Mori no Okhotsk 150-1 Nogami, Engaru Town, Mombetsu District, Hokkaido 099-0344 Phone: 0158-42-4536 https://engaru-mori-no-okhotsk.jp//

A bowl to satisfy both heart and stomach 🍜 Introducing Nagomian, a ramen shop run by an owner who used to be a soba craftsman. The shop name reflects the wish that visitors will relax and take their time. 😊 The interior displays autographs from Carp players, making this a cozy ramen spot that fans visit. Most popular with men is the Miso Vegetable Ramen. Rich miso clings to medium-thick noodles, piled high with vegetables and topped with a large slice of chashu that whets the appetite. You can also request extra back fat and garlic, creating a powerful bowl that will be empty before you know it. 😋 Popular with women is the dashi-forward Kake Chuka. The elegant broth, extracted from bonito flakes and kelp, pairs perfectly with thin noodles. ✨ The soup’s aroma and gentle flavor soak through your whole body. For those wanting a lighter portion, try the Half Chuka. This classic-style chuka soba features a deeply flavored broth that children also love. The owner says nothing motivates them more than hearing “That was delicious” and seeing customers return day after day. “We want our customers to simply enjoy themselves,” and with that in mind, pay attention to the limited-time menus that appear with the seasons and events. Be sure to check the shop’s Instagram for new offerings. ✨ @nagomian_miyoshi Nagomian is a warm shop filled with the owner’s passion—enjoy a thoroughly satisfying bowl. 🍜 Nagomian @nagomian_miyoshi Address: 470-5 Minamihatajiki-cho, Miyoshi City, Hiroshima Prefecture Hours: 11:00–14:30 (Also open 18:00–20:00 on Saturdays and Sundays) Closed: Monday and Tuesday TEL: 0824-63-3839 Parking: Available ※Menu items and prices are as of the time of posting https://www.instagram.com/nagomian_miyoshi/...

Introducing the third installment of our alcohol tourism series 😊 On Saturday, January 17, 2026, we will host “Taste the Terroir (Day Trip): A Wine, Gin, and Beer Tasting Tour with a Choice of Lunch.” At Aizawa Winery, you will tour the vineyards and winery set in expansive nature and learn about the grapes and winemaking traditions nurtured by the Tokachi soil 🎵 At Tokachi Plain Distillery, known for its craft gin, you will observe the distillation process and sample its aromatic gins 😍 The tour concludes with lunch at CAFÉ＆BAR NUPKA 🍴 Pairing three drinks that color the journey—beer, wine, and gin—you will experience Tokachi’s craft alcohol culture with all five senses 🤗 https://tokachibare.jp/sake-museum/news/taxi-tour02-04/...

Photographed on December 12, 2025. This is LEC COFFEE’s quiche plate. It includes a spinach, shrimp, and bacon quiche, a prosciutto cheese ball and salad, daikon potage, and homemade bread.

Event Announcement📣 On Sunday, December 14th, the 56th Hiroo Hair Crab Festival will take place😊 This is a gourmet event where you can savor plenty of Hiroo’s fresh seafood!! The main attraction is a live sale of boiled hair crab prepared in a two-meter cauldron!! You can also enjoy a hair crab speed-eating contest and delicious stalls offering snow crab miso soup, deep-fried shishamo smelt, seafood curry, and more🎵 At the direct-from-producer market you’ll find seasonal hair crab and shishamo, autumn salmon and hachikaku (sagefish), vegetables, and specialty products from Hiroo as well as local specialties from our sister cities Memuro Town and Saikai City in Nagasaki Prefecture, so please stop by if you like😀 The event’s finale is a fun raffle where Hiroo specialty products are awarded by lottery😍 Come and enjoy the flavors of the season🎶 It’s getting colder, so please dress warmly for the day🤗 https://hiroo-kanko.jp/2025/12/01/56-keganimatsuri/...

Photographed on December 4, 2025. This is the lunch plate from le bilboquet in Akasaka. It includes salad, carrot râpé, quiche, and roast pork.

[Reihoku Sunset Marche] December Announcement📣 This is an announcement for the Reihoku Sunset Marche in December♪ 👀Highlights of this Sunset Marche👀 ❣Reihoku Sunset Marche sells agricultural products, processed goods, and prepared foods from Reihoku, and this event marks its first anniversary since it began🎊 To celebrate the first anniversary, we will hold a lottery for the first customers who spend 700 yen or more! A Veg Check screening that awards health points will also be available, so please come by❣ We look forward to seeing you😊 Don’t forget to bring your own shopping bag🛍✨ [Planned produce for sale] ・Turnips🫜 ・Pumpkin🎃 ・Cabbage ・Cucumbers🥒 ・Rice (new harvest)🌾 ・Red leaf lettuce (sunny lettuce) ・Potatoes🥔 ・Garland chrysanthemum (shungiku) ・Zucchini ・Daikon radish ・Carrots🥕 ・Chinese cabbage ・One-character scallion (wakegi) ・Green peppers🫑 ・Beni Haruka sweet potato ・Spinach ・Mandarin oranges🍊 ・Mizuna ・Cherry tomatoes (Aiko, fruit types) ・Lettuce 🥦🍅🥕🍠🥬🧅🫑🌽🌶🫛🍆🫚🥔 Reihoku Sunset Marche [Date] Sunday, December 14, 1:00 PM–3:30 PM ※Veg Check screening: 12:30 PM–3:30 PM [Location] Amakusa Reihoku Tourism Association (Reihoku Town Product Center facility: 4535-1 Kozufukae, Reihoku)

Photographed on December 3, 2025. This is the lunch plate from Brasserie Catheri near Kawagoeshi Station in Kawagoe City. It’s packed with salad, gratin, quiche, and more. 😊

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...

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...

CAPO Marche We visited Ooyachi CAPO in March, and we’re going again this month! The CAPO Marche runs for four days from Friday, December 12th to Monday, December 15th. On the first two days, booths will feature Rausucho, Makubetsu, Shibecha, Rankoshicho, Shikaoicho and Nishiokoppe Village. On the last two days, delicious products will arrive from Toyoura-cho, Kembuchicho, Shimokawacho, Nayoro City, Moseushi Town and Shibetsu City. Opening hours vary by day, so please check the announcements. From Nishiokoppe Village, we’ll bring popular items from last time such as milk and cheese, wild vegetables, and canned venison and bear meat. Four days filled with proud specialties from around Hokkaido. Come to Ooyachi CAPO. #Nishiokoppe Village #Hokkaido #Ooyachi CAPO #CAPO Marche #Delicious #Winter

⋆⸜ꕤ🔸[Nishio Meikyuen] Announcement of Goku-Sakai Hojicha Tasting Event 🔸ꕤ⸝⋆ We will hold a tasting event where you can enjoy “Goku-Sakai Hojicha” from Sakai’s renowned shop, Nishio Meikyuen.🍵 Please take this opportunity to savor the rich flavor of “Goku-Sakai Hojicha,” perfected for its roasted aroma and mellow taste.✨ We warmly look forward to seeing you there‼🌈 📅 Date and Time: Sunday, December 7, 1:00 PM–4:00 PM 📍 Location: Sakai Traditional Crafts Museum, 1st floor, TAKUMI SHOP [Traditional Industry and Sakai Products Corner] (@sakaidensan) 🔍 For details, search “Sakai Traditional Crafts Museum hojicha tasting”! 🔗 https://www.sakaidensan.jp/news/425096... https://www.sakaidensan.jp/news/425096...

Photographed on December 1, 2025. This is the avocado and shrimp hot sandwich set from cafe andon. 🥑🦐

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.

[Event Closed Announcement📢] The “Teshikaga Hikari Request” ended on November 30. To everyone who participated, thank you so much!✨ Winners will be notified by shipment instead of a public announcement. On our official LINE, we will continue to share event updates and delightful news! We appreciate your continued support of the Lake Mashu Tourism Association☺️

“Hiroshima Prefecture Shobara City’s Finest from Farming Town” Winter Gifts 2025 Start! ✨ Get extra savings by adding our official LINE account as a friend Details here🔽 https://www.shobara-info.com/special/5357... Shop directly from producers to enjoy the flavors of Shobara City, Hiroshima Prefecture Winter Gifts 2025 are now open for orders at Satoyama Shobara SELECT SHOP, our producer-direct online store! ⛄🎁✨ [Order Period] Until Friday, December 26, 2025 This year’s lineup includes fan-favorite products such as the “Hiba Beef Soboro and Shigure-ni Set,” made with 100% Hiba Beef—the legendary branded wagyu of Shobara—easy-to-eat “Shobara Wild Boar Gyoza” with no strong gamey taste, a “Charcoal-Smoked Assortment” that brings out the best of Shobara’s premium ingredients, Aigamo (duck) raised alongside rice in Tojo Town, and Ichiki Town’s “Shikishin Natural Yam,” all perfect companions for the winter season. Last year’s popular winter selection, the “Bihoku Mon Gift,” returns with a newly prepared New Rice Companion Set and a Sweets Set. We also offer the “Shobara City Branded Rice Set” and the “Shobara 20th Anniversary Commemorative Sake,” among other direct-from-producer gifts filled with producers’ dedication. These seasonal tastes make wonderful gifts for loved ones and are also perfect as gourmet deliveries to enjoy at home—please try them during this season✨ Plus, everyone who newly adds the Satoyama Shobara SELECT SHOP official LINE account as a friend will receive an exclusive friend-only coupon. See the link for more details!

Introducing the second round of Sake Tourism tours 😊 On Saturday, December 13, we will host “An Adult Winery Tour: Behind-the-Scenes Visit and Mini Course of Fine Food and Drink.” At Tokachigaoka Winery, you will tour areas of the winery that are not usually open to the public and compare two carefully crafted wines paired with cheese 🍷 At Ikeda Wine Castle, we will show you the winery and distillery production sites and give special access to areas normally closed to visitors 🎵 After the tours, enjoy a luxurious mini-course lunch ✨ You will taste small pours of wines paired with each dish and savor the marriage of food and wine 😍 This tour lets you “see, drink, and taste” winemaking and experience the depth of wine culture 🤗 https://tokachibare.jp/sake-museum/news/taxi-tour02-04/...

[ISEHARA Bread Festival Wheat Fest Announcement] The popular annual event returns this year. Delicious bakeries, confectioneries, and food trucks will be on site! Come with your family and friends. Date and time: Sunday, November 30th, 2025, 10:00–15:00 Venue: Isehara City General Sports Park Admission: Free Please note that parking will be very crowded on the day. When coming, please use public transportation.

Hiroshima Prefecture Shobara City | New Bakery News 🥖✨ Wakey Wakey Bakery, which just opened on Friday, October 17, 2025, is now featured on the Shobara Tourism Navi website! See spot details here 🔽 https://www.shobara-info.com/spot/5379... The shop name comes from the English word “Wakey,” meaning wake-up and used like a cheerful call to small children. It reflects the owner Rina Nagai’s personal touch—she studied abroad at a university in the State of California. Her wish is simple: to make bread that people want to eat as soon as they wake up, comforting and part of everyday life. The breads on offer use Rina’s original recipes, refined with techniques she learned while working at a bakery in the United States to bring out each item’s flavor. The most popular items are two character breads inspired by a Shiba Inu: Shiba-san (custard) and Nikukyuu Punch (chocolate). Inspired by childhood visits to bakeries with her parents, where character breads captured her imagination, she wanted to create breads that excite children. Basic Information Phone TEL 080-6068-0187 Address 1-1294-8 Nakahommachi, Shobara City, Hiroshima Prefecture Parking Available 1 space near the shop (No.7) Closed Monday; Wednesday to Thursday; Saturday to Sunday Hours Tuesday and Friday 10:00 until sold out

Photographed on November 23, 2025. This is LEC COFFEE's quiche plate. It includes a spinach, onion and bacon quiche, a salad with house-made ham, daikon (Japanese radish) potage, and bread. The daikon potage warms the body. 😊

Tomakomai-made craft beer is now available for purchase at the Tomakomai Tourist Information Center🍺 We are selling five distinctive varieties, including ones made with Tomakomai-grown haskap and others using Tomakomai-grown yachiyanagi instead of hops‼ *Because these items require refrigeration, we offer ice packs and insulated bags for those carrying them for long periods (each available for a fee). At Hokkaido Brewery, the brewpub and beer kitchen in Nishiki-cho 2-chome, Tomakomai City, you can enjoy the full range of craft beers alongside local game such as venison✨ Please give them a try🍺