The harmony of autumn leaves and shikizakura (four-season cherry blossoms) is beautiful. Aerial drone footage of Kawami Shikizakura-no-Sato was taken. Obara Village, Toyota City, Aichi Prefecture *Filmed in compliance with aviation law.

Tourist spot in Kushiro: Fisherman’s Wharf MOO 🐟 A 5-minute walk from Kushiro Prince Hotel! You can enjoy sightseeing and gourmet food all in one place✨ There’s also a Botanical Garden, a relaxing spot beloved by locals. The building’s high-design architecture, inspired by Kushiro’s nature, town, and industries, is a highlight. Reservations are available from the profile URL. https://www.instagram.com/kushiroprincehotel/...

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

The Japanese archipelago!? There is a rock in Kouno that looks like the shape of the Japanese archipelago. Can you see the "Japanese archipelago"? You’ll find it about 400 meters south from Kono Elementary School along Route 305. It’s hard to spot, but give it a try!

A place where you can meet sea turtles on a day trip✨ Hello! We are Hokulea Shonan 🤗 This time, we went diving at Osezaki, where you can dive with sea turtles on a day trip 🤿 Right now, Osezaki is the most likely beach diving spot on the Izu Peninsula to encounter sea turtles 👏 Recently it made headlines when two whales appeared during a dive! On this dive we met a sea turtle on the very first dive 👏 No matter how many times you see them, the moment you meet one always lifts your spirits 😄 On sunny days, relaxing in the shallows feels wonderful ✨ We also spotted popular nudibranchs among divers 👍 The marine life is incredibly abundant, and Osezaki is full of highlights 🥳 Thank you to everyone who joined us 🙏 If you want to dive with sea turtles, be sure to visit Osezaki 🌟 We don’t know how long they’ll stay, so come soon! --- 🌈 Hokulea Shonan is a diving shop in Hiratsuka, Kanagawa Prefecture. With the theme “Set off for a world you’ve never seen,” we share the wonder and joy of nature through diving. We run courses and tours more than 300 days a year in Izu, Okinawa, and overseas. With small-group formats, beginners can join with confidence. Request dives are also very welcome! --- Dive with sea turtles on a day trip from Tokyo. Osezaki is one of the best beach dive sites on the Izu Peninsula to encounter sea turtles. Every encounter is special, no matter how many times you see them. On calm, sunny days, shallow dives are slow and peaceful. The rich marine life here always offers something new to discover. Follow our daily diving moments on Instagram: @hokulea_divejapan #DiveJapan #ScubaDivingJapan #BeachDiving #ExploreTheBlue #OceanLovers #HiddenJapan #Hokulea Shonan

[Hot Springs and Day-Use Baths in Shobara, Hiroshima Prefecture — Your Go-To Spots!] Relax your body and mind 🍃 Hot springs in Shobara♨ These hot springs ease fatigue and offer soothing relief. With open-air baths framed by nature’s year-round scenery, both body and mind unwind. The freely flowing water from mineral-rich pools adds a touch of luxury. Whether on a trip or taking a daily break, be sure to enjoy Shobara’s hot springs. For details, visit the Shobara Tourism Navi website 🔽 https://www.shobara-info.com/spot/4017...

"ShinobazunoikenoMadara" is a rare lotus that blooms in two different colors on the same species. Among them, flowers that display two colors of petals on a single bloom are said to be especially rare! You can see such rare lotuses at Hanahasu park in Minami-Echizen Town. https://www.minamiechizen.com/en/spot/19388/...

The white-petaled lotus flower. The lotus comes in charming colors like pink and white and makes a lovely sight. It first blooms in mid-June and reaches its peak from early to mid-July. Some varieties close their petals in the morning, so visiting in the morning is recommended. https://www.minamiechizen.com/en/feature/80061/...

At Kussharo Prince Hotel, Kussy welcomes you. Step into the elevator and you are moments away from the spectacular view of Lake Kussharo, the country’s largest caldera. We offer six room types. All rooms face the lake, letting you savor the Kussharo Caldera scenery in the morning, afternoon, and evening. You can make a reservation from the profile URL. https://www.instagram.com/kussharo_ph/... Winter season (limited) January 19, 2026 (Monday) to March 7, 2026 (Saturday)

The "Tanada no Akari" rice terrace lights at Daisen Senmaida in Kamogawa City, Chiba Prefecture can be seen until January 12, 2026. (Every day from sunset until around 8:00 p.m.) They are not flashy, but they are soothing.

Gokase Highland Ski Resort OPEN ✨ Today (12/19), the southernmost ski resort in Japan, Gokase Highland Ski Resort, opened ❄ An opening ceremony was held from 10:00, and skiers and snowboarders who had been eagerly awaiting this day attended 🎿🏂 The slopes are limited to about half their usual width, but the snowpack is solid 💡 As temperatures drop and more snow accumulates, the slopes should reach even better conditions 😊 Come and visit Gokase Highland Ski Resort this winter 😍⛄

At Hanahasu park, water lilies are blooming beautifully. That said, since the park mainly features lotus blossoms, there are not that many water lilies, but the ones floating on the water look refreshing and charming. To tell water lilies and lotus apart: water lilies bloom close to the surface, while lotus flowers bloom higher above the water compared with water lilies. There are many more subtle differences, so please use this as a reference!

[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.

Hello. This is Ryusuido. Winter is slowly deepening at Shosenkyo Gorge. In the clear air, the rock face of Senga Falls sometimes catches the sunlight and glows a golden color. The cliffs reveal expressions you won’t see in other seasons, offering dramatic sights unique to this time of year. December’s birthstones are four color gemstones that evoke a pristine winter sky. [Tanzanite] Named by Tiffany, this beautiful blue-violet gem is prized for its mysterious pleochroism, said to sharpen the mind and consciousness and guide one toward success. [Lapis Lazuli] Considered one of the oldest power stones in the world, it brings luck and success. It was also used as a pigment in paintings and is known as Vermeer blue. [Turquoise] Known for its vivid turquoise blue that recalls sky and sea, it delights with color variations and natural patterns that differ by source. [Zircon] A gem with brilliance rivaling diamond and a beautiful rainbow fire, zircon is also called the “stone of peace,” said to soothe the heart and unlock latent potential. We also offer a wide variety of other natural stones and accessories. Please stop by and enjoy the healing space woven by stones and the sound of the waterfall. The area above the falls has many spots where you can forget everyday life and simply enjoy yourself. Do visit! We sincerely look forward to the day we can meet your lovely smiles.

🌼The 60th Shimoda Onsen Narcissus Festival🌼 ＼2 days until the opening!／ Today (12/18) we carried out a cleanup at Cape Tsumeki🧹 About 60 people helped, and the park is now fully ready to welcome visitors✨ Planters of narcissus have also been placed at Izukyu Shimoda Station🚉🌼 📅 December 20th, 10:00 — Opening event ・Ribbon cutting ・Shimoda Taiko drumming performance🥁 ・Free kinmedai nigiri sushi for the first 100 visitors ・Ikenodan nitsumiso hotpot served to the first 200 visitors Current bloom status: “Starting to bloom”🌱 We will post occasional bloom updates on the blog during the festival📝 👉 More details here https://www.shimoda-city.info/post/20251218... Enjoy the delicate white narcissus in winter Shimoda❄️🌼

The other day the weather was nice, so I went to the Avenue of white birch trees. The contrast of the blue sky, the snow, and the white birches is beautiful, isn’t it! You can enjoy the beauty of the Avenue of white birch trees in every season, so do visit and see for yourself 😊

What are you praying for? Hakusan Shrine in the Seto area of Minami-Echizen Town. It’s a place where you can feel a nostalgic atmosphere.

Have you ever seen the many white flowers you spot around town? They are soba flowers! A field of soba blooms looks charming, a sea of white and green.

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

MtAriake, known as Shinano Fuji a trapezoidal mountain you can spot easily from Azumino a scene from a clear, frosty morning♪

When Azumino is under high pressure, the temperature drops, but you can see stunning views of the Northern Alps through the clear air!! You can enjoy such beautiful scenery in Azumino in winter too This is a straight road known as Ohisama Road In the distance, the symbol MtJonen rises majestically!

Korankei’s autumn leaves, said to be the best in the Tokai region. The view from the sanmon gate of Kojakuji Temple. I love this view and often linger, but when the light comes in it fills with many people. I waited until the crowd thinned to take these photos.

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

Along the coast there are days so warm it feels as if winter has ended. The sea can be so calm that not a single wave stirs. When there are no waves, the deep blue of the Sea of Japan becomes even more striking. I love the contrast between this intense blue and the paler, greenish-blue. Even the Kitamaebune captains' ships look more lively.

Notice of the 15th Teshikaga Photo Contest The annual Teshikaga Photo Contest will be held again this year. We invite entries under the theme "Volcanoes, Forests, and Lakes: Experience Teshikaga Through the Seasons," and winners will be announced on the local tourism portal Teshikaga Navi. Please check Teshikaga Navi for the contest entry guidelines and other details. We look forward to your participation. "Call for Entries: 15th Teshikaga Photo Contest" Entry Period From Saturday, November 1, 2025 to Tuesday, January 20, 2026 (postmarked by the deadline) Categories Spring / Summer / Autumn / Winter / Open Prizes Grand Prize 1 winner…¥30,000 plus secondary prizes (accommodation vouchers, Mashu melon, etc.) Excellence Award 3 winners…¥10,000 plus secondary prizes / Honorable Mention 5 winners…secondary prizes / Special Prize and Tourism Association Award: several winners ■ Thanks to local companies’ cooperation, many secondary prizes are available, including accommodation vouchers, meal vouchers, and local products. Organizer: Mashu-ko Tourism Association (Regional DMO) Supported by: Teshikaga Town; Teshikaga Town Board of Education; Mashu-ko Agricultural Cooperative; Teshikaga Town Promotion Corporation; Teshikaga Chamber of Commerce and Industry; Kawayu Onsen Ryokan Association; Mashu Onsen Ryokan Association; Mashu Melon Producers Association; Hokkaido Shimbun; Kushiro Shimbun; Ministry of the Environment Akan-Mashu National Park Management Office https://www.masyuko.or.jp/news/15photocon/...

[Advance Reservation Required] Winter 2026 “Teshikaga Eco Passport” Town Sightseeing Bus Now Running! We are announcing the Winter 2026 operation schedule for the Mashu–Kussharo Sightseeing Loop Bus, which visits the main scenic spots around Teshikaga. The loop bus ticket, the “Teshikaga Eco Passport,” is available again this year in two options: a 2-day pass and a 3-day pass. Please make a reservation in advance and take advantage of it. It is recommended for those who are uneasy about driving or who want to enjoy sightseeing around Teshikaga with ease. For details, check the link “Teshikaga Navi.” Operation Period Saturday, January 24, 2026 – Sunday, March 1, 2026 Fares Adult Child 2-day pass (2 days) 2,000 yen 1,000 yen 3-day pass (3 days) 3,000 yen 1,000 yen Contact Mashu Lake Tourism Association 3-3-1 Mashu 3-chome, Teshikaga, Kawakami District, Hokkaido 088-3201, Japan TEL: 015-482-2200 Email: masyu_as@peace.ocn.ne.jp https://www.masyuko.or.jp/news/2025winterecopassport/...

Winter has finally arrived. This photo shows the snowy scenery at Hirono Dam. Heavy snow can be troublesome, but seeing a snowy landscape always makes me feel, “Ah—this season has come.”

An article about the traditional Kawayu Onsen Caravan, held on November 26—"Good Bath Day"—and organized by the Kawayu Onsen Caravan Executive Committee, has been posted 🆙. The caravan, wearing happi coats of the hot-spring source faction and carrying Kawayu Onsen lanterns, ran across eastern Hokkaido; we present scenes of their journey 🏃‍♀️💨 Please take a look ✨ https://www.kawayu-onsen.com/feature/889/...

Year-end and New Year Business Hours Notice: With just under three weeks left in 2025, we hope this message finds you well and prospering. We extend our heartfelt thanks to our members and the many others who have supported us this year. We ask for your continued patronage in the coming year and offer this as our year-end greeting. — Office Year-end and New Year Hours — Tourism Association Office and Tourist Information Center: Closed from December 29, 2025 to January 4, 2026. Normal business resumes on January 5. Please note that bicycle rentals at the Tourist Information Center will also be suspended during the period above. Thank you for your understanding. Sincerely yours.