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.

【Shimanto City, Kochi Prefecture】Eat the river! Sweetfish! Eel! River shrimp! Gori! "Traditional fishing method" that is close to the Shimanto River Introducing the traditional fishing methods passed down by river fishermen in the Shimanto River. We will introduce the important culture of the river basin that is close to the river and appreciates the blessings of the river. 〇Traditional fishing method of the Shimanto River The traditional fishing method of the Shimanto River has been carefully passed down by Local river fishermen, and it continues to be a part of daily life, changing its shape little by little with changes in the environment. The bounty of the Shimanto River, such as sweetfish, eel, scampi shrimp, and aosanori, adds color to the family table every season, and is deliciously cooked by skilled chefs in Shimanto City to delight the taste buds of tourists. It is also processed in various ways and is popular as a Souvenir. 〇 Look at the river, eat the river If you take a leisurely stroll along the Shimanto River, you can see eels and scampi shrimp submerged in water from the Submersible Bridge. Depending on the season, you may meet people fishing for sweetfish in the river or fishing in riverboats. There may be a gori fishing device lined with stones on the riverbank, or the harvest of green nori is just taking place at the mouth of the river. If you take the time to look at the Shimanto River, you will encounter something "river and human activities". And at night, you can enjoy the Ingredients harvested by the contraptions you actually saw in the river at the restaurant. It is a different way to enjoy the "familiar" Shimanto River. 〇 Introduction of traditional fishing methods ・Fire fishing of sweetfish Set up nets to cross the river in advance, and wave a Bonfire from the top of the boat at night. Surprised by the raging band of flames, the sweetfish flees and is driven into the net. Nowadays, it is often done using LEDs, but the principle is a traditional fishing method that has not changed since ancient times. sweetfish are also caught in Other by various fishing methods such as casting nets and fishing. ・Scampi shrimp fishing If you look from the Submersible Bridge near the water's edge, you can see a series of PVC pipes evenly spaced. This is a fishing gear called "Korobashi" that collects scampi shrimp. In the past, it was made of wood, but over time it has changed to a Ingredients that is easier to handle. Standard scampi shrimp are brightly colored and eaten with karaage. In addition, it is useful as a Township taste, such as resembling a large raised cucumber. ・Eel fishing 　There are Styrofoam and plastic bottles floating in the river without streaming. This may be a landmark of Korobashi catching eels. Eels, which are sensitive to odors, do not enter resin contraptions, and wooden korobashi is still used even now. ・Gori fishing If the riverbank is lined with stones that dammed the water, it may be a gimmick for Gori's Noborio Toshiue fishing. In the Shimanto River, the juveniles of Numatitib are called "gori" and are popular as a taste of early summer from Spring. Standard is to eat it as karaage or tsukuni. 〇Things to be aware of Fishery rights are set for fishing in the Shimanto River. When fishing, it is mandatory to purchase a recreational fishing ticket. In addition, a fishing ban period has been established from the viewpoint of protecting Minamoto. Please be careful.

[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 it in Shimanto City! !! "Bonito Tataki" (Part 1) Kochi Prefecture's "delicious food" is famous nationwide, and the first thing that comes to mind is "Bonito Tataki". Bonito is a well-known specialty of Kochi, but it is actually in season twice! This time, we will explain about bonito, which is loved by the people of Kochi Prefecture, in Part 1, the season and characteristics, and in the next part, Part 2, we will explain the recommended way to eat it that can only be tasted in Shimanto City. 〇Bonito season! First bonito and return bonito Bonito is a well-known specialty of Kochi, but depending on the fishing season (season), it is called "first bonito" and "return bonito"! This time, we will introduce two types of Bonito with different names, the seasonality, characteristics, and recommended ways to eat them unique to Kochi. 〇 First bonito with a light taste! Hatsubonito, which has long been loved as one of the seasonal ingredients of Spring, used to refer to the Bonito Landings at the beginning of the year because it has the word "first", but in recent years it has come to refer to bonito Landings in Spring ~ early summer. Bonito fry hatched from eggs migrate north on the Kuroshio Current in search of food around Spring and grow into adult fish. The bonito that is landed during this northward trip is "Hatsubonito". It is also called "ascending bonito". It depends on the place where the Landings is landed, but in Kochi, the season is mainly Spring ~ early summer (around March ~ May). The first bonito, which is in the prime of growth, has a refreshing and plump taste with a lot of transparent lean meat. It has a firm texture and little Bonito Aroma, making it easy to eat even for those who are not good at it. Hatsuboni, which is light and low in fat, is recommended to be made into Tataki, which can be eaten with a fatty skin. It is the season when the "Naka Village traditional salt tataki" eaten with plenty of condiments is delicious. We will introduce the "traditional salt Tataki of the Middle Village" in the next section, "It can only be eaten in Shimanto City!!"Bonito salt Tataki" (Part 2)! 〇 Return bonito with a rich taste! On the other hand, Bonito, which has traveled north in search of food, begins to move south (U-turn) in search of warmer waters as the water temperature drops when it arrives in southern Hokkaido. The bonito that is Landing during this southward trip is "return bonito". In Kochi, the season is around autumn (September ~ November). Returning bonito is fatty because it eats food many and Landings after it grows up, and it is also called "thick Bonito" and "fat Bonito". It has been loved as an autumn ingredient since ancient times. The flesh of the large-grown bonito is deep red in color and has a rich and whitish taste with fat near the skin. How was it? You may be wondering about Bonito. In the next Part 2, we will introduce "Bonito salt Tataki" that can only be eaten in Shimanto City!

🐟Scene 🐟 of Totrode on 9/1 (Mon) The Water was a little muddy due to the continuous rain, but ... There were a lot of salmon going upstream! ✨ The sight of them swimming one after another is a 👀 masterpiece Of course, I don't know much about fish... It is a Spot that you can enjoy even if you say! The salmon upstream season is [around September to October], so please visit at this time!

★ ☆★ Notice ★ of Gyaana Festival 2025 Held in☆ ★ That hot "festival" that colors the end of summer in Morozuka is back... \「Gyaana Festival 2025~Festival~」/ Held in this year on Saturday, September 13th! 📅 Date & Time: September 13 (Sat) 16:00~20:00 (tentative) 📍 Venue: Morotsuka Village Sports Park Yuyu Playland Baseball Stadium 💰 Admission Ticket Free [Field Contents] ・Morotsuka Gourmet Food Court ・ Good catch of this fish * If you want to participate in fish catching, please bring a bag, cooler, etc. Please bring your own. [Program] ・Local entertainment show ・Performances by elementary and junior high school students in the Village ・Kamen Tatsuo Stage ・ Large lottery ・Fireworks 👘 Privileges are available for those who come in yukata and kimono! 🎟️ One lottery ticket will be distributed to each person at the reception on the day. 🌦️ Light rain was decided. In the event of stormy weather, it will be Held in on a reduced scale at the "Central Community Center". 🌀 If a typhoon is expected, it may be canceled. The final fireworks are very impressive to see up close from the 🎆 venue Let's have fun at the end of summer with a smile on our faces 😊. "Gyaana" means "energetic" in the Morotsuka dialect!

Gourmet fair will be held in with Hagi's "#Setsuki Aji" as the main character! Maaji, born off the west coast of the Goto Islands of Kyushu, came to the coast of the Sea of Japan in Yamaguchi Prefecture on the Tsushima Warm Current, and some of them lived and raised in the waters off the coast of Hagi (natural reefs and rocks). Here, they grow by eating abundant and high-quality food such as plankton and whitebait, and become a delicious "setsuki aji" with good fat and plump flesh. Moreover, since Hagi is close to the fisheries, freshly caught horse mackerel is brought to the market and is very fresh ✨ Events include immediate sales of Fresh Freshly caught Setsuki Aji, sale of Setsuki Aji sushi and water processed goods, free tastings of overnight drying, and mochimaki. ◾️ Date and time Held in Sunday, July 6, 2025 10:00~14:00 ◾️schedule Around 8:00 a.m.　 Landings of setsuki mackerel Visiting the site of the work, which is usually done around 2 a.m. 10：00～　 opening ceremony Immediate sale of fried mackerel, etc. Setsuki fried horse mackerel and hijiki rice will be sold in limited quantities Sales of water processed goods, etc. 10：15～　 Setsuki Aji Landings Instant Sale We will sell the Fresh setsuki mackerel Landings in the morning (other fresh fish will also be sold immediately). Aji Setsuki PR Corner Exhibition Panels, Touching Corner, Introduction of Purse Seine Fisheries, Coloring Pages, etc. 11：00～　 Setsuki Aji Sorting Experience Subject selection experience for elementary school students (reception on the day, 40 people in total) 12：00～　 Setsuki Aji Sushi Sale [Limited quantity, 100 packs] 12：15～　 Setsuki Aji Overnight Dried Free Tasting [First 300 people] 11:30 ~ Numbered tickets will be distributed 13：15～ Hagi's Fish Bingo Tournament Implementation of a bingo tournament to win Premiums will be held on the stage! * 12:00 ~ Bingo cards will be distributed at the venue 14：00～　 Mochimaki Thereare subject to change depending on weather and sea conditions ◾️ Held in Yamaguchi Prefecture Fishery Cooperative Hagi Local Wholesale Market & Roadside Station Hagi Shimato (4160-61 Tsubaki Higashi, Hagi City) ◾️ Contact us Hagi City Water Industry Division Phone 0838-25-4195 For details, please see the flyer and the website of the Hagi City Tourism Association! 🐟

🌞 It's been a warm day! In such a case, why don't you go to the "Fishway Observation Room"? At "Totorodo", you can observe the fish swimming through the glass up close! I visit on June 6th, and I saw a Scene of cherry trout moving upstream! One of the One of the attractions is that you can see various fish moving upstream depending on the 🐟✨ season Spot is also recommended for families with children! Be sure ♪ to visit Totrode

I went 🐟 to the Obihiro Regional Wholesale Market Fresh Water I was very excited and products, fruits, vegetables, etc.!! There is also a market Shokudo on the 2nd floor, so you can enjoy it to the fullest~! ⭐

During the GW period, I traveled to Kushiro in the vicinity. A trip to enjoy Nature, hearth, sushi, and other seafood. The Hotel has the largest Car parking lot in the city, which can Car accommodate about 170 cars, and it is very convenient to put in and take out Car during your stay! https://www.princehotels.co.jp/kushiro/...

Robatayaki is an excellent cuisine in which seafood and meat are slowly grilled to bring out the aroma and umami. The shops you can enjoy are easily accessed from the Hotel, and you can enjoy the unique taste of the port town! Enjoy the Specialties Furnace Grilling!

Clear streams, when I put the gopro in the streams, it was a different world. For the first time, I saw Amego flipping through the leaves to look for insects.

"Hokkawa Onsen Moon Road" "Hokkawa Onsen Moon Road" was selected as Japan's 100 Famous Month as a famous month to be left for future generations. On the night when the moon shines brighter for three days before and after the full moon, the moonlight appears on the surface of the sea on the "Moon Road." It is a scene unique to Higashiizu Town, where the east Coast of the town faces the sea. Visit on full moon days to capture this scene with a camera in hand. "If you pray to the Moon Lord on a moonlit night, your wish will come true..." At Izu Hokkawa Onsen, which is Representative as a Appreciation spot for Moon Road, the "Nekosai Day" Events are Held in on the full moon day every month. "Nekosai" refers to fixed nets, and "Nekosai Day" is a prayer for the safety of fixed net fishing and a large catch, and fish grilled over charcoal is served free of charge. Enjoy the hospitality of the full moon day at Izu Kitagawa in Higashi-Izu. (Held in "Nekosai Day" in 2025 from the day of the full moon on February 12.) ） For details of "Hokkawa Onsen Moon Road" and "Nekosai Day", please check the Hokkawa Onsen Ryokan Association Home page. https://www.hokkawa-onsen.com/mangetsu_nekosainohi...

UMIKARA Takahama District Traveling with fish market "UMIKARA" Freshly caught seafood from the fishing port is lined up at "UMIKARA Market" Shop "UMIKARA select" where original Specialty Products are lined up that are perfect for Souvenirs "Umikara Shokudo" where you can enjoy menu using Fresh seafood and Local vegetables The rooftop open terrace "UMIKARA TERRACE" where you can enjoy fish snacks while enjoying a great location. It is a combined fish and food market specializing in sea feasts. 〇Basic Information〇 【Address】 5-1 Shiodo, Takahama Town, Oi-gun, Fukui 【Inquiry】 TEL：0770-72-3528　/　FAX：0770-72-3538 business hours 【UMIKARA Market】9:00～20:00 【UMIKARA select】9:00～16:00 【Umikara Shokudo】10:00~15:00(LO14:30)/ 18:00〜22:00(LO21:30)*Dinner only on Saturdays and Sundays 【Umikara Terrace】10:00~16:30 (Open only on Saturdays, Sundays, and the day before holidays from May ~ September) Regular holiday Year-end and New Year holidays Free Car Parking: Approx. 70 cars

8/17(Saturday) National Mountain stream Fishing Tournament 🎣🔥 It's the topic 💪 of fishing competitions again Today, the National Mountain Stream Fishing Tournament was held in 🤩 at the Mikasho River, a tributary of the Gokase River This is 👏 the second time following last year Many participants, including about 70 children and 100 adults, gathered at the 😚 Sankasho River As I thought at the fishing tournament in Kuraoka, fishing is an Activities for men and women of all ages. A lot of people are really enjoying it, and it's 😳✨ wonderful By the way, this time too, the children ands 😆 fish What! It is said that eels are mixed, so both children and adults watching the game are enthusiastic 🔥🔥🔥 I'll definitely pick it up and come back! 🤣 After the great excitement, there was a weigh-in and and an award ceremony 🏆✨ Mass prizes were awarded to 1~3rd place, and other big prizes were and 🙌 The first place winner caught 4.16 kg 🎉👏 A little fish 😲 for 2 2L PET bottles! 👏 Congratulations 😆💕 on winning the championship In addition, the big prize is a second-year junior high school student! I caught a big 34 cm fish and won a prize 🤩 Where was such a big fish lurking!? congratulations🥳👏 Premiums will be held 🫢 in the lottery after that. Adult and children are both smiling and the fishing tournament is over 🙌 Obon and fishing tournaments are over, and it's starting to get cooler little by little... When it's hot, you want summer to end early, but when you feel the end, it's 😌 sad Let's not succumb to Obon fatigue and heat fatigue and continue 🕺✨ to be healthy after this

Creative Local cuisine "Chiba-san" What is Mr. Chiba...? This dish was devised based on the "sanga-yaki" in which fishermen in Samukawa, Chiba City, who supported Edo-mae, roasted fish caught on a boat with condiments and miso paste. Tataki, which is made by cutting ingredients such as fish and meat into small pieces, adding miso, green onions, large leaves, and ginger and pounding them with a knife, and "Namero," which is further finely pounded and eaten raw, is a creative local cuisine created by adding additional ingredients and cooking methods. When you come to Chiba City, please enjoy the "Chiba-san" created by famous restaurants in Chiba City with their unique personalities and ideas! < is a local fisherman who grills Tradition> At the end of the Edo period, fishermen's boats in Samukawa used to cook the fish they caught on board for a meal. Soy sauce spills out, so the seasoning was exclusively miso. It is said that the origin of "sangayaki" is a dish tataki made by pounding the caught fish with condiments and miso, dipping it in the back of the shamoji and roasting it over a fire. These dishes, which were invented by the fishermen of Samukawa who wanted to deliver the fish they caught to Edo while they were still fresh, out of the need for on-board cooking, are a valuable culture that tells us that Chiba supported "Edo-mae". Written by Samukawa Shrine Ujiko Youth Association

It is a "kichiji" that yawns loudly. It is also known as "Kinki" and "Menme". Except for feeding, it is almost always still. It's hard to see something like this! It is a very tasty high-grade fish.