Every year on January 3rd, Yoda-dera Temple, the inner sanctum of the Shikoku 88 Temple Pilgrimage, holds its New Year goma fire ritual. Goma is one of the most emblematic practices of the Shingon school, tracing its origins to ancient Indian fire offerings. By offering items to the flames and chanting mantras, the ritual symbolizes the burning away of worries, karmic obstacles, and impurities, transforming them into purification and the power of prayer. We arrived at Yoda-dera around noon that day. The goma altar in front of the main hall had already been set up, and neatly stacked goma sticks waited quietly to be lit. Just after one o’clock, the mountain resounded with the low, distant sound of conch shells. Yamabushi in ceremonial robes blew the conches as they slowly walked toward the main hall, then chanted the Heart Sutra to Yakushi Nyorai, opening the ceremony. After the sutra chanting, the monks and practitioners moved to the goma altar, marked the ritual boundary, established the protective enclosure, and performed rites facing the four directions to invite Buddhas, bodhisattvas, and guardian deities to descend and protect the site. As mantras and sutras rose and fell, the goma sticks were thrown into the fire in sequence. The flames grew stronger and the smoke shot into the sky, as if carrying the world’s wishes and prayers heavenward. When all the goma sticks had burned away, the ritual opened for public worship. Visitors circled the goma altar in order, letting their bodies and clothing be touched by the smoke rising from the flames. The smoke is said to ward off misfortune and purify body and mind, bringing peace and health for the new year. Surrounded by swirling smoke, people pressed their hands together in silence, entrusting their wishes to the lingering warmth.

We would like to inform you of the Saijo Tourism & Exchange Center’s opening hours during the New Year holidays. December 31, 2025 (Wednesday) and January 1, 2026 (Thursday, national holiday): 9:00–16:00 On all other days: 9:00–18:00 (retail until 17:30) Open year-round Please note that both the Shinji Sogo Memorial Museum and the Shikoku Railway Cultural Center on the same premises will be closed all day on the above two dates. Thank you very much to everyone who visited us this year. We look forward to your continued support next year.

A few years ago, around this same season, I visited Tamura Shrine in Kagawa Prefecture to pay my respects. This shrine was not only the highest-ranking shrine in old Sanuki Province, it is also the place of worship for Hotei among the Sanuki Seven Lucky Gods, often drawing many people who come to pray for improved fortune. Beside the temizuya, a stack of special “mizu-uranai” fortune papers sat waiting. I was told that if you place the paper in water, the fortune slowly appears—mysterious and richly ceremonial. The most striking sight was the vermilion, continuous torii pathway. In the center of the path stood a huge Sanuki lion head. Its gold-and-red lion face, solemn and ornate, symbolizes the local lion dance and vividly expresses the region’s character. Since it was the year’s end, local people gathered old amulets and dolls in one spot to be taken to the shrine for a doll memorial ritual. That careful farewell to old items and the feelings they carried made the visit more than a tour of historic sites; it let me feel the local warmth and the community’s respect for tradition.

[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.

Last Saturday I went with friends from Tokyo to Sanuki Mannou Park in Kagawa Prefecture to see a breathtaking winter light show. I had expected only a few scattered displays, but as soon as we stepped through the gate we were met by a dazzling sea of LED lights that turned the whole park into a dreamlike scene. They say the installation used as many as 650,000 bulbs, and the scale left us amazed! This hilly area of about 3.2 square kilometers becomes a place of irresistible, camera-clicking beauty after dark. The stunning illumination is beloved by visitors and, thanks to its unique appeal, earned certification in 2024 as a Japan Night View Heritage Site in the Lighting Nightscape category. In the same year it also took fourth place in the Entertainment category at the International Lighting Design Awards. Facing such a striking winter nightscape, I assumed the entrance fee would be steep. To my surprise, this spectacular winter event is very affordable: children under 15 enter free, adult tickets cost just 450 yen, plus a 300 yen parking fee. Such great value made us exclaim with delight! The lights dominate your view no matter where you walk, so it’s no wonder they have been a winter fixture in Kagawa for twenty years. I’m so grateful to my friend for making it possible to experience this unforgettable show. The displays at Mannou Park may not be as varied or complex as those in big cities, but their ability to seize your attention and immerse you in a vast, romantic sea of lights makes the park an excellent winter destination worth a special trip.

As soon as winter arrives, a box of tangerines always appears in a corner of the living room. That five-kilogram box is usually eaten down to the last fruit by my family in less than a week. Datun Mountain in my hometown of Beitou District produces plenty of ponkan. Though the skin is thicker, the flesh is full and the sweet-tart balance makes them an essential offering during Lunar New Year rites. By contrast, Japanese mikan are small and charming, especially the SS size that you can pop into your mouth whole. I often realize, to my surprise, that I’ve already eaten more than ten. But my favorite is Obara Beniwase from Kagawa Prefecture. Its flavor closely resembles Beitou’s ponkan, with a perfectly balanced sweet and tartness that never grows tiresome. Both the peel and flesh of Obara Beniwase are deeper and redder than those of ordinary tangerines, and it is said to be the most vividly red citrus in Japan. The top grade is called Sanuki Beni, with sweetness over 12.5, followed by the excellent Kintoki Beni, with sweetness above 11.5. Sakaide City in Kagawa Prefecture is the main growing area for Obara Beniwase. Once, when I visited Shiramineji Temple, the 81st site on the Shikoku Pilgrimage, I stopped at an orchard at the foot of the mountain to pick tangerines. Looking at those glossy red-orange fruits in the sunlight awakened my appetite, and I ate several dozen at once, then brought home a large bag to enjoy slowly. Perhaps because of all that, the box of tangerines that inevitably appears in a corner of my home each winter is more than a seasonal symbol; it is a small warmth in my heart that bridges Taiwan and Japan and ties together memories and flavor.

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.

This photo was taken at Ritsurin Garden in Takamatsu City, Kagawa Prefecture when the autumn leaves were at their peak. The crimson maple branches spread over the water like a cloak, and I captured the moment a sightseeing boat slowly passed through. Seeing the autumn colors reflected on the calm surface and the peaceful expressions of the passengers, I felt the gentle passage of the changing season. It was my second visit to Ritsurin Garden, and I was surprised to find that the scenery had changed dramatically since my first visit—two hours had passed before I knew it. I enjoyed seeing so many different scenes. Ritsurin Garden, where time drifts by in a tranquil space, felt so comfortable that I wanted to return.

Today I had the fortune to follow in the footsteps of local elders, experiencing a deep Shikoku ohenro pilgrimage by bus and on foot. We walked along several ancient ohenro paths from No. 86 Shido-ji Temple all the way to the final stop, No. 88 Okoji Temple. On this journey through time, the elder recounted, as if naming familiar treasures, the origins and stories behind the guideposts and ohenro graves. His vivid explanations seemed to make the long years layered on these old roads reappear before our eyes, turning the pilgrimage into more than just walking. In the past, when I hiked up the mountain, I used to take the path in front of the Ohenro Koryu Salon. This time, however, the elder first led us onto a little-known ancient trail that runs along the mountainside past the salon. Because few pilgrims use that old path, the ohenro graves along it have been preserved intact, serving as precious witnesses to history. Next, we turned to another ohenro route that winds by the river near a settlement. This stretch shows the clearest traces of changing times— as the settlement grew and new roads were built, some of the directional stone markers were relocated, leaving their inscriptions pointing inexplicably elsewhere. The elder’s on-site explanations linked all those originally puzzling “misplaced” changes together at once, allowing us to keenly feel both the fascination and the frustrations of history. Perhaps because of road construction and environmental changes, some of the ohenro graves that once lay scattered along the roadside and slopes were moved and gathered into one place. This ohenro journey was not only a physical walk but also a deep conversation of the heart with history.

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.

Today I returned to Shōdoshima and visited Kankakei, famous for its magnificent scenery. After taking the ropeway to the summit station, I walked toward the observation deck that overlooks the Seto Inland Sea. The maple leaves had mostly withered and begun to fall there, but the real surprise came on the hike down the mountain. Along that winding trail, both sides still displayed layers of brilliantly red maple trees, letting you fully immerse yourself in the autumnal beauty. On the way down, we came across a signature piece from the 2022 art festival — the "Sphere of the Sky." Against the clear blue sky, the delicately perforated sphere stood out and blended perfectly with the surrounding nature, exuding remarkable artistic flair. On the return trip, we paused briefly at Shodoshima Olive Park. I ordered a coffee and watched the Seto Inland Sea sparkle in the distance, enjoying a moment of idle reflection. At that moment, a small detail caught my eye: the mailbox there was painted a fresh olive green. Framed by the sea and sky, that unique color popped, adding a distinct, refreshing touch to the trip. I hadn’t expected that visiting Shōdoshima again would not only let me relive past joys but also bring these unexpected delights and beauties, leaving many new and lasting memories.

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

The Setouchi Triennale had already ended in early November, but my first visit to the western islands of Awashima, Ibukijima, and Hondo Island still felt refreshingly new. Of the three islands, Ibukijima left the deepest impression on me. Ibukijima is best known for the tiny dried fish that form the soul of Sanuki udon broth. However, more moving than any local specialty are the artworks displayed in the island’s unique Idebeya (communal birthing house) ruins—most notably Tree of Ibuki. The Idebeya once served a function somewhat like Taiwan’s postpartum care centers. It is said that when a woman went into labor and the men of the household were out fishing, no one could stay home to care for her. So the community set up a space where expectant mothers could gather safely and focus on welcoming new life. The theme of Tree of Ibuki symbolizes a mother’s womb and a rebirth, a shedding of the old self. The idea is profound, and standing inside the installation, looking out through kaleidoscopic mirrors, the layered views are intoxicating, as if you have entered another soft, tranquil world.

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

In September, a 16-inch mini velo crossed the Shikoku Mountains from Kochi to Matsuyama From Kochi, we passed along the Niyodo River, climbed a steep slope, climbed a steep slope, and finally reached the Shikoku Karst The scenery I saw there was so magnificent that I felt a sense of accomplishment that I was able to reach the ceiling of Shikoku with my own power, and I experienced an Impression that I will never forget for the rest of my life The karst terrain jutting out at an elevation of 1,400 meters on the border between Kochi Prefecture and Ehime prefectures seems to be somewhere else that is not Japan, but if you shift your gaze to the side, you will see steep mountains unique to Japan, reaffirming that it is Japan after all The contrast between the blue, white, and green that seems to symbolize summer, and the ridge that stretches endlessly from east to west Shikoku in the summer was the strongest And at night, I make dinner, spread out the shroud, and take a light nap At 10:00 p.m., I felt something and crawled out of the tent, and there was a starry sky everywhere I looked The Milky Way rising from the cloudless Shikoku Mountains It's only been a little over 20 years of my life, but it was the most beautiful Milky Way in my life I landed alone in Shikoku, carrying heavy camping equipment, riding a bicycle with small tires, and finally arrived at this place with a really tough feeling in the extreme heat, and this impression must have been the reason why I was so impressed I wonder if I will be able to encounter such impressions in the rest of my life. No, maybe I'm traveling by bicycle to meet people Rather than comfort, stability, and security, I want an overwhelmingly uplifting impression For that reason, I can't help but feel that I can overcome any difficulties on my own Because it is a Japan place, I want more people to experience everything that can be felt in the style of bicycle × travel

Shimonada Station at sunset At Shimonada Station, Iyo City, Ehime Prefecture. In late March, the sun sets over the Seto Inland Sea in front of the station. Am I the only one who feels that there is something sacred about the roof of the platform and the telegraph pole that stand out black in contrast?

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

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

[Shimanto City, Kochi Prefecture] You can only eat this in Shimanto City!! "Salt-Seared Bonito" (Part 1) When you think of delicious food from Kochi Prefecture, the first thing that comes to mind nationwide is the seared bonito known as "katsuo no tataki." Katsuo is a famous specialty of Kochi, and as everyone knows, it actually has two peak seasons! In this piece about the katsuo beloved by Kochi residents, Part 1 explains the timing and characteristics of each season, and Part 2 will cover recommended ways to enjoy it that you can only taste in Shimanto City. 〇 The seasons of katsuo: hatsugatsuo and modorigatsuo Katsuo is a well-known specialty of Kochi, but its name changes with the fishing season (peak season) to "hatsugatsuo" or "modorigatsuo." Here we introduce these two types of katsuo with different names, describing each season, their characteristics, and Kochi-specific recommended ways to eat them. 〇 Light-flavored hatsugatsuo! Hatsugatsuo, loved since long ago as one of spring’s seasonal ingredients, originally referred to katsuo landed at the start of the year, as suggested by the prefix "hatsu" (first). In recent years, however, the term has come to mean katsuo landed from spring into early summer. Juvenile katsuo hatched from eggs ride the Kuroshio Current northward around spring to seek food and grow into adults. Katsuo landed during this northward migration are called "hatsugatsuo," also known as "noborigatsuo." The exact landing locations vary, but in Kochi the season runs mainly from spring to early summer (around March to May). Young, fast-growing hatsugatsuo have translucent red flesh, a clean, springy texture, and a firm bite. They have less of the characteristic katsuo aroma, making them easy to eat even for those who are not fond of strong fishy smells. Because hatsugatsuo is low in fat and light in flavor, it’s recommended to serve it as tataki together with the fatty skin. This is the season for the Nakamura-style salt tataki enjoyed with plenty of condiments. We will introduce Nakamura-style salt tataki in the next article, "Salt-Seared Bonito You Can Only Eat in Shimanto City!! (Part 2)." 〇 Rich-flavored modorigatsuo! On the other hand, the katsuo that migrated north in search of food reaches southern Hokkaido, where falling water temperatures prompt them to head south again in search of warmer waters. Katsuo landed during this southward migration are called "modorigatsuo." In Kochi, the season is around autumn (September to November). Because modorigatsuo feed heavily and are landed after growing large, they are rich in fat and are also called "toro katsuo" or "abura katsuo." They have long been cherished as an autumn ingredient. The flesh of a large modorigatsuo is deep crimson in color, with fatty, pale areas near the skin and a rich, chewy flavor. How was that? Are you starting to get curious about katsuo? In Part 2, we will introduce the salt-seared katsuo you can only taste in Shimanto City!

[Shimanto City, Kochi Prefecture] Feel secure with this! A Directory of Shimanto River River Activity Operators! ★The Appeal of River Activities★ You can enjoy the Shimanto River with your whole body in 360°, and nothing captures that feeling better than river activities! The Shimanto River has a gentle current, so beginners and children can take part. On canoe tours you can sometimes go where no man-made structures are visible, offering a true escape from everyday life. Shimanto City is home to many river activity operators, with a variety of options that let everyone from small children to seniors enjoy themselves with peace of mind. Take this chance to find an operator that interests you♪ 1. Shimanto Canoe and Camp Village Kawaracco Shimanto Canoe and Camp Village Kawaracco sits beside the Shimanto River, surrounded by rich natural scenery. In addition to campsite facilities, the site includes well-equipped bungalows and a Shimanto hinoki cypress house. It also serves as a terminal for the Rinrin Cycle rental service. Operating season: Year-round Closed: Mondays (if Monday is a public holiday, closed Tuesday) *Open during the period around Golden Week and from July 1 to September 30 Pets allowed to ride together (tandem kayaks). *Please bring a life jacket for your pet. Depending on size, joint riding may be unavailable. 2. withRIVER withRIVER is located at the foot of a Shimanto River chinkabashi (submersible bridge). The current is gentle here, so beginners and small children can feel safe. At the end of the tour you can even try jumping from the chinkabashi. In addition to canoe and SUP experiences, withRIVER offers horseback riding. Besides ordinary rides, there is a course that lets you ride within the Shimanto River. Because the horse stands where you can touch the bottom, children and non-swimmers can participate safely. Operating season: March to mid-November Dogs may ride along (on SUP or two-person canoe). Dog life jackets are available to rent (500 yen per jacket). Free photo sharing available 3. Shimanto River Lodge Yuubetei Shimanto River Lodge Yuubetei is a rented villa-style accommodation on a hill overlooking the Shimanto River, available to one group per day. Families, groups, and couples can relax here. Rooms include a terrace where you can barbecue while watching the sunset. River SUP experiences are available from Yuubetei. The owner customizes courses to match guests. SUP board rentals are also offered. Please request when booking your stay. *SUP experiences operate only in the summer season. 4. Okera Adventures Shimanto Okera Adventures Shimanto centers on “bikerafting,” a combination of cycling and packraft (inflatable boat) river descent. They are the only operator in Japan to run regular guided bikerafting tours. (*Survey by Okera Adventures, March 2022) They operate by private-group bookings only, so you and your group enjoy the tour alone. One appeal is that guides tailor the tour to participants, weather, and conditions. Operating season: Year-round Dogs may ride along (dog life jackets available for rent). Free photo sharing available 5. Shimanto – River Station Canoe Center Shimanto – River Station Canoe Center is known for the spectacular natural scenery in the latter part of its tours. The attached Shimanto Hiroba Auto Campsite offers toilets and barbecue sites so you can camp beside the Shimanto River. (Advance reservation required) There is a beginner-friendly canoe school where instructors lead basic half-day and full-day courses. You can paddle an 8 km canoe touring course to the famous Iwama Chinkabashi Bridge featured on TV and in magazines; the latter 4 km of the course shows almost no man-made structures, letting you fully enjoy the Shimanto River’s wilderness. The Canoe Center also serves as a river station exhibiting canoes from around the world and as a terminal for the Shimanto River Rinrin Cycle rental service. Operating season: Year-round Free photo sharing available 6. Shimanto Rakusha Shimanto Rakusha is a former school repurposed into a place where you can stay and play. The lodging uses spaces such as the school infirmary as bedrooms, and classrooms have bunk beds. You can even stay in the broadcasting room that still runs the school PA system or in the principal’s office. Because canoe experiences here do not involve long downstream runs, you can set your own experience time. Families can take turns, play in the river, and enjoy canoeing freely. In addition to canoeing, you can try stream trekking (shower climbing), raft play, and relaxed fishing in the Shimanto River. Closed: Every Wednesday *Open daily in July, August, and September Free photo sharing available 7. Canoe Shimanto Base Canoe Shimanto Base runs tours using sit-on-top canoes that you sit on the deck rather than inside. You can choose a half-day course with a 3 km downstream stretch (morning or afternoon) or a shorter course without downstream paddling. All canoes are single-person, and two sizes are available so you can pick the right fit. The half-day course is available from third grade elementary school and up; the short course is available from first grade elementary school and up. The short course is a private booking for groups of 1–10 people. Operating season: March to November Dogs may ride along. *Please be sure to bring a life jacket that fits your dog’s body size. Free photo sharing available 8. Good River Shimanto At Good River Shimanto you can enjoy a full Shimanto River canoe tour. They instruct you from canoe boarding and paddle technique to how to enjoy canoeing. The downriver course follows the river current and reveals little in the way of man-made structures, letting you relax in expansive nature. You can take commemorative photos at the popular Iwama Chinkabashi Bridge. They also run rafting tours, letting you drift downstream in a raft boat on the gentle Shimanto River in relaxed comfort. Guests from age three through seniors can participate. Operating season: Mid-March to early November Children and dogs may ride along Free photo sharing available How was it? Try experiencing Shimanto City’s river activities!

We are looking for participants for "Ishizuchi Kekuromoji Essential Oil Extraction / Plant Dyeing Experience"! At the Ishizuchi Fureai Village, you will experience a part of the extraction work of Kuromoji oil and floral water and dyeing a silk scarf with the instructor. The Ishizuchi kekuromoji used for the experience grows naturally at an Elevation of about 400m~1400m, and the amount that can be extracted from 1 kg of its branches and leaves produces only 1.5 ml of high-grade Japanese oil. Surrounded by the noble aroma of the forest, you can relax at the foothills of the mountains. Return oil, floral water and scarves as Souvenirs. Lunch is included. Date: Monday, September 15　 10:00~13:30 (* 9:50 Meeting / Reception Ishizuchi Fureai no Sato　 〒793-0214 25-1 Nakaoku 1, Saijo City, Ehime Prefecture) Tour price: 6,000 yen Payment on the day of the event, cash only (Included: Lecturer fee, lunch) Capacity: 8 people on a first-come, first-served basis (minimum number of participants: 4) Application deadline: 7 days before each event date Application and Inquiries　 Saijo City Tourism and Products Association Tour Application Officer Tamai Fujita Phone 0897-56-2605 Fax 0897-47-3733 　

[Shimanto City, Kochi Prefecture] “Japan’s Last Pristine River, the Shimanto River” — a river where people live alongside the water and that sustains a culturally rich landscape ☞ What is the Shimanto River? …………………………………………… The Shimanto River originates on Mt. Irizuyama in Tsuno Town, Kochi Prefecture (elevation 1,336 m). It runs 196 km in total, with 35 main tributaries and 319 tributary streams overall. The river meanders through the southwestern part of Kochi Prefecture—including Yusuhara, Nakatosa, Shimanto Town, and Shimanto City—flowing without steep drops before emptying into the Pacific Ocean at Shimanto City Shimoda. …………………………………………… ☞ Where the name “Japan’s Last Pristine River” comes from …………………………………………… The Shimanto River, where residents still live close to the water, gained the symbolic label “Japan’s Last Pristine River” after a 1983 television broadcast. That description created a brand image of a clear, life-filled river running from its source to the sea. …………………………………………… ☞ What the Shimanto River provides. …………………………………………… Nurturing abundant life, the Shimanto River and its wide estuarine areas host around 200 species of aquatic life. Even today, some fishers sustain their livelihoods using traditional methods such as late-season sweetfish (ayu) fishing, fire-fishing, long-armed shrimp fishing, goby fishing, and green seaweed harvesting. These practices preserve deep ties between people and the river and a living culture of work. …………………………………………… ☞ Activities on the Shimanto River. …………………………………………… On the Shimanto River you can enjoy canoeing, stand-up paddleboarding, cycling, stream-walking, raft trips, sightseeing boats, camping, and many other year-round experiences. …………………………………………… ☞ The river’s tempestuous side. …………………………………………… The Shimanto River is also famous as a wild river prone to rises in water level, flooding, and typhoons, making it susceptible to water damage throughout the year. Against this backdrop, people living along the basin have adapted their lives and landscape to nature, for example with low, railing-free bridges called chinkabashi that submerge during high water. These bridges, together with human activity, create a distinctive regional scenery. …………………………………………… ☞ Selected by the Environment Agency as one of Japan’s 100 Exquisite Waters and the 100 Exquisite Waters of the Heisei era. …………………………………………… In July 1985, the Shimanto River was chosen as one of Japan’s 100 Exquisite Waters because of its excellent water environment and active local conservation efforts. Later, in June 2008, the Kuroson River, a tributary of the Shimanto, was recognized as one of the 100 Exquisite Waters of the Heisei era in recognition of environmental conservation activities and local community initiatives. …………………………………………… ☞ The exceptionally clear Kuroson River among the tributaries. …………………………………………… The Kuroson River, selected for the Heisei-era 100 Exquisite Waters, is the clearest and most beautiful tributary of the Shimanto River. The area also preserves legends and stories such as Kuroson Shrine and Okiku Falls, and in autumn the foliage colors the landscape vividly. …………………………………………… ☞ Designated as an Important Cultural Landscape by the Ministry of Education, Culture, Sports, Science and Technology. …………………………………………… In February 2009, the unique landscapes formed by people’s lives and activities in the Shimanto River basin were designated an Important Cultural Landscape. This is the first time such designation covered five municipalities in the basin—Tsuno, Yusuhara, Nakatosa, Shimanto Town, and Shimanto City—drawing significant attention. ※ An Important Cultural Landscape is a landscape formed by people’s lives or livelihoods and the local natural environment, and is indispensable for understanding the lives or occupations of our nation’s people (from the Cultural Properties Protection Law, Article 2, Paragraph 1, Item 5). …………………………………………… ☞ People appear on the Shimanto River throughout the seasons. …………………………………………… The Shimanto River is not only praised as the beautiful “Japan’s Last Pristine River,” it is also an environment and landscape enriched by the everyday livelihoods of local communities. This close relationship is the river’s mysterious charm that continues to draw people even now.

We are looking for participants for the autumn "Mt. Kamegamori Flower Watching Tour"!! Accompanied by a Nature guide, you will observe the subalpine vegetation in autumn as you stroll along Mt. Kamegamori forest roads. This is a rare opportunity to enjoy the changes in vegetation due to the Elevation and the spectacular scenery from the "UFO Line" Spot spectacular scenery while Transportation taking a bus to around 1,700m Elevation. We do not aim to Transportation safe and secure charter buses and climb to the top, but mainly walk on paved roads, so beginners and Families can easily participate. Why don't you spend a special time in Rich in nature in Mt. Kamegamori? Lunch is included. Autumn leaves can be expected, and we invite you to join us on a special tour where you can enjoy beautiful alpine plants and spectacular views! 【Events Overview】 Events name: Mt. Kamegamori Flower Watching Tour Held in Date & Time: October 8 (Water), 9 (Thu), 10 (Fri) (9:00~16:00) 　　　　　* 8th (Water) is currently fully booked. Held in Location: Around Mt. Kamegamori (Meeting: Saijo City Tourism Exchange Center 8:35) Number of participants: 20 (first-come, first-served basis, minimum number of participants: 15) Participation fee: 8,900 yen (tax included) / person * Including guide, charter bus, lunch, Tea fee Application deadline: 14 days prior to each event The terms and conditions will be provided separately to the customer who made the reservation. The exchange center next to JR Iyo Saijo Station is disbanded, From the area, Orange Ferry Kansai Route [Osaka Nanko ~ Toyo Port (Saijo)] (* After disembarking at Toyo Port, there is a free shuttle bus to the front of the station) is convenient! 【Corporate Information and Inquiries】 Organizer: Saijo City Tourism and Products Association Ehime Prefectural Governor Registered Travel Agency No. 3-201 Location: 〒793-0030 798-1 Omachi, Saijo City, Ehime Prefecture Contact: 0897-56-2605 Reception hours: 9:00~18:00 Email: kankou03saijo@circus.ocn.ne.jp

As a Special Program for the 10th Commemorative Ishizuchi Mountain Foothills SWEET Ride Special Program, we are looking for participants for the Water City Saijo Water Tour Tour. The day before the SWEET ride, why don't you walk around the city with a guide, which is not on the bicycle course, and experience the culture of Uchibuki, one of the 100 famous waters, and the cityscape of Saijo? Please check the image flyer for details. [The 10th Commemorative Ishizuchi Mountain foothills SWEET Ride Special Program Water Tokyo Saijo Water Tour] Date: Saturday, November 1, 2025 Time: From 13:30 (meet at 13:20) about 90 minutes Meeting/return location: Saijo City Tourism Exchange Center 〒793-0030 798-1 Omachi, Saijo City, Ehime Prefecture Number of applicants: About 10 people * Contact for groups Minimum number of participants: 1 person Application Deadline: 25/10/28 (Tue) 【Inquiries and Reservations】 Saijo City Tourism and Products Association Registration number: T1500005007749 Regular member of the Japan Association of Travel Agents Ehime Prefectural Governor Registered Travel Agency No. 3-201 〒793-0030 798-1 Omachi, Saijo-shi, Ehime Phone: 0897-56-2605 FAX:0897-47-3733

We will take a guided tour of some of the Annual Grand Festivals scheduled for 25/10/14 (Tue), 15 (Water), and 16 (Thu) at Ishioka Shrine and Isono Shrine. Walk through the autumn Halle day with a knowledgeable guide. Please enjoy the splendid Cypress trees sculptures of Mizuju, flowers, birds, wind and moon, human figures, gold and silver thread sewing, and a gorgeous festival rituals with many lanterns flickering in the early morning. Tour guide Hajime Kono [Request for participation] ・ Application for those who can walk the number of km displayed on each tour menu (Walk through Traditional Japanese straw raincoat for the whole process) ・Please check the flyer for the number of applicants and groups. ・ This itinerary assumes those who plan to stay at Hotels near JR Iyo Saijo Station. 【Menu and Fee】 Please check from the image. Combinable. Contact us for details. Time is indicative. Those who make a reservation will be mailed a separate travel condition form and application form. 【Reservations and Inquiries】 Saijo City Tourism and Products Association Ehime Prefectural Governor Registered Travel Agency No. 3-201　 Person in charge: Tamai, Fujita 〒793-0030　 798-1 Omachi, Saijo-shi, Ehime TEL:0897-56-2605　 FAX:0897-47-3733

The Saijo City Tourism Exchange Center has started selling the 25th edition of the Saijo Festival poster and calendar. 【25th edition Saijo Festival poster vertical / horizontal】 B1 (728×1030mm) size Product price: 400 yen (tax included) / piece Image 1 Portrait Image 2 Horizontal 【FY25 Saijo Festival Calendar】 A2 (610×425mm) size Product price: 1,300 yen (tax included) / part Image 3 Calendar Both products are sold at the following locations: Saijo City Tourism Exchange Center (798-1 Omachi, Saijo City, Ehime Prefecture 793-0030) In.

Hello to everyone watching Cool Japan videos, nice to meet you! We are the Shimanto City Tourism Association in Kochi Prefecture. Shimanto City lies in the southwest of Kochi Prefecture, bounded to the north by mountains around 1,100 meters high and to the south by the Pacific Ocean, making it a city rich in nature. The city was formed in 2005 by the merger of the former Nakamura City and Nishitosa Village, and its name comes from the Shimanto River that runs through the city. On this account, we will deliver the many charms of Shimanto City to you. We look forward to sharing them with you! ■How to access Shimanto City, Kochi Prefecture About a 2 hour 30 minute drive from Kochi Ryoma Airport About 1 hour by limited express from JR Kochi Station ■Basic information about Shimanto City, Kochi Prefecture The population is about 30,000 people (as of June 2025), making it the third most populous city in Kochi Prefecture. Forests cover about 91% of the city area, and the Shimanto River, which flows through the city, stretches 196 km without dams on its main stream. Known as “Japan’s last clear stream,” the city’s catchphrase is “a town that lives with the river.” ■History of Shimanto City, Kochi Prefecture The former Nakamura area of Shimanto City is called “Tosa’s Little Kyoto.” About 550 years ago, Ichijo Norifusa moved south following the Onin War and laid out streets in a grid pattern modeled on Kyoto, and that urban design remains today. The town’s blend of culture, history, and nature creates a picturesque setting perfect for strolling. ■Recommended sightseeing spots in Shimanto City, Kochi Prefecture Chinkabashi (low-water crossing bridges) ・There are nine chinkabashi on the main stream, including Sada Chinkabashi and Iwama Chinkabashi Activities ・Shimanto River sightseeing boats ・Canoeing and SUP (stand-up paddleboarding) ・Shimanto river barbecue ・Cycling History ・Ichijo Shrine ・Fuwa Hachimangu Shrine ・Shimanto City Local Museum ・Hanka Tenmangu Shrine ・Kurosongu Shrine Food ・Shio tataki (salt-seared fish) ・Biri katsuo (local skipjack tuna specialty) ・Bushukan chu-hai (citrus shochu highball) ・Ayu (sweetfish) ・Unagi (eel) ・River shrimp ・Gori (gori fish) ■Visit Shimanto City, where nature and culture live on Shimanto City, where vast nature and historical culture come together, is an ideal destination to refresh both body and mind. Come and seek the landscapes and experiences you can only find here. We will continue to share the attractions of Shimanto City, so please follow us!

We are looking for participants for the summer "Mt. Kamegamori Flower Watching Tour" with a large number of flowers per season!!There is a vacancy on the 20th (Water). The exchange center next to JR Iyo Saijo Station is disbanded, From the area, Orange Ferry Kansai Route [Osaka Nanko ~ Toyo Port (Saijo)] (* After disembarking at Toyo Port, there is a free shuttle bus to the front of the station) is convenient! Accompanied by a Nature guide, you will stroll along Mt. Kamegamori forest road while observing subalpine plants in early summer. This is a rare opportunity to enjoy the changes in vegetation due to the Elevation and the spectacular scenery from the "UFO Line" Spot spectacular scenery while Transportation taking a bus to around 1,700m Elevation. Since it is not a tour that aims to Transportation safe and secure chartered bus and climb to the top, beginners and Families can feel free to participate. Why don't you spend a special time in Rich in nature in Mt. Kamegamori? Lunch is included. 【Events Overview】 Events name: Mt. Kamegamori Flower Watching Tour Held in Date & Time: Water, August 20, 25 (9:00~16:00) Held in Place: Around Mt. Kamegamori (Meeting: Saijo City Tourism Exchange Center 8:40) Number of participants: 20 (first-come, first-served basis, minimum number of participants: 15) Participation fee: 8,900 yen (tax included) / person * Including guide, charter bus, lunch, Tea fee Application Deadline: 25/8/8 (Fri) The terms and conditions will be provided separately to the customer who made the reservation. 【Corporate Information and Inquiries】 Organizer: Saijo City Tourism and Products Association Ehime Prefectural Governor Registered Travel Agency No. 3-201 Location: 〒793-0030 798-1 Omachi, Saijo City, Ehime Prefecture Contact: 0897-56-2605 Reception hours: 9:00~18:00 Email: kankou03saijo@circus.ocn.ne.jp We invite you to join us on a special tour where you can enjoy beautiful alpine plants and spectacular views!

Hello everyone! Today, I would like to introduce 🎶🎶🎶 a tour organized by the Minami Town Tourism Association For two days from October 12, 2025 [Sunday], in the Hiwasa area of Minami Town, "Minami Town Hiwasa District History and Culture Trip Yakuo Temple Special Inner Worship & Autumn Two Major Festivals" will be held in 😄 In addition to seeing the stall drum "Chosa" of the Hiwasa Yawata Shrine Autumn Festival, the dedication blowtube fireworks at Akamatsu Shrine, you can participate in the special inner worship of the 23rd temple of the 88 Shikoku sacred sites, Yakuo Temple! !! Please 🎵😆 enjoy the autumn hiwasa full of historical atmosphere For more information on the tour and how to apply, please see the flyer! We look forward to your participation! * This tour is for women only.