Dinner in Gokase 🍴 Today I’m sharing a dinner that a tourism association staff member recently enjoyed ✨ Starting with the dinner 🍴 Top photo: roasted venison 🥩 Look at that shine… 🤩 (Ah… this is very much the staff member’s personal impression) This was a shocking dish that made me think, I’ve never had venison this delicious before… 💡 After tasting this roasted venison, all my previous assumptions about game meat were turned upside down! The vegetables were mainly local, seasoned so you could eat them endlessly 😊 The wild boar stew left no trace in the pot—scooped up with bread— the chicken was tender and juicy, and the venison Bolognese was neatly finished off 😋 Even the dessert, a kettle-roasted tea brownie, made this a hugely satisfying dinner 👏 This time I had a non-alcoholic cocktail, and it was thoroughly satisfying ✨ …I’m really frustrated I couldn’t drink alcohol… 😭 (saying it out loud) This dinner was at: Guesthouse & Bar EL CAMPO 📍872-1 Kuraoka, Gokasecho, Nishiusuki District, Miyazaki Prefecture Note: The venue normally opens Friday through Sunday, but will open on weekdays by reservation. Note: Course meals are available with a reservation at least one day in advance.

I visited CAPO Ooyachi! Ooyachi sits in Atsubetsu-ku, Sapporo City. A shopping complex directly connected to Ōyachi Station sits there. Its name is CAPO. From Friday, December 12th to Monday, December 15th—a four-day span— a market gathered delicious foods from around Hokkaido. Nishiokoppe Village took part during the first two days. Across from us, Rankoshi-machi displayed tempting rice. When I cooked the rice I bought and tried it at home, its sweetness filled my mouth and I smiled. Staff from neighboring Shikaoicho offered samples of kiriboshi daikon (dried daikon) and yogurt, making our booth a soothing spot. What proved popular at the Nishiokoppe booth was, of course, wild mountain vegetables. Murata Foods, Nishiokoppe’s mountain vegetable factory, removes bitterness and pre-cooks mountain vegetables harvested in the village, so they’re ready to use in dishes right away—an attractive feature. Canned venison and bear meat also drew customers’ interest. They are seasoned, so you can simply place them over rice and eat, making it easy to enjoy venison and bear meat. In the refrigerated case, dairy products from Milk Design used grass-fed milk produced in Nishiokoppe were on show. We also displayed standard souvenirs and wooden toys brought from the forest museum Mokumu, offering a wide variety of items across the booth. I especially feel happy when visitors pick up villagers’ handmade wooden cars or pinecone Christmas trees. One of the joys of these kinds of events is encountering tasty and interesting products from other towns and villages. The Naumann Elephant was adorable. Thank you to everyone who visited the Ōyachi CAPO Marche! #Ōyachi CAPO #CAPO Marche #Delicious

Kopi: Introduction Video to Nishiokoppe Village [1] - The introduction video to Nishiokoppe Village has been released ① - Kopi is active as a singer, actor, and influencer. Following last year, Kopi visited Nishiokoppe Village again this year! Over a one-night, two-day stay, she toured many spots in Nishiokoppe Village and introduced them to viewers 🏃🏃🏃 The Experience Farm, where visitors can stay long-term while taking part in agricultural activities, Forest Park, where you can play at a batting center and go-karts, the village’s only supermarket Q Mart, Tao Shoten, where you can buy venison and bear meat sourced within the village, Okhotsk Musical Instrument Industry Co., Ltd., which manufactures electric guitar bodies, GA.KOPPER, a guest house renovated from a wooden junior high school that closed down, and Roadside Station Nishiokoppe Kamu, where you can enjoy a flower park. In a roughly 30-minute video, all of these are tightly packed together ✨ For more on Okhotsk Musical Instrument Industry Co., Ltd., watch the upcoming YouTube video featuring Mayu Kondo or Kopi’s past videos to see detailed manufacturing processes 👀 Fans of Kopi won’t want to miss her cooking scenes. Don’t miss how she enjoys Nishiokoppe venison and Kouei beef! Watching the video will make you want to eat it 🤤 Kopi braved the cold of Hokkaido in October to convey the experience. Thank you, Kopi, for visiting Nishiokoppe Village! #Settlement promotion #Introduction video #Kopi #Influencer #Actor #Eat #Stay

Flower Dream Marche a Big Hit! May 3 (Sat) – May 5 (Mon) The spring Nishiokoppe Village Marche ran for three days. As expected this time too, the Roadside Station parking lot filled with cars 🚙 When I arrived, I started by savoring venison with Ezo deer balls and red wine stew. A bowl of soba or udon topped with spring mountain vegetable tempura slid down smoothly. The mountain vegetables were yomogi (mugwort) and gyoja garlic (wild garlic). I felt the spring and replenished my energy. For souvenirs, I took home Setoushi-kun yaki and a chiffon cake. I had been looking forward to the fluffy chiffon cake, so I was glad to get one before it sold out! The children’s festival booth buzzed with candy fishing and a lottery to win toys. Booths selling plums, garlic, and tea added to the scene, and the vendors looked friendly and cheerful. There were moments when strong winds threatened to disrupt things, but the three days concluded safely. Thank you very much to everyone who visited! #Nishiokoppe Village #Hokkaido #Roadside Station #Flower Dream #Nishiokoppe Village Marche #Ezo deer balls #Yumemura Mori no Garden #Baishin #Puppet Theater Circle Doremi

Introducing a One-Day Experience Tour 😄 —The people who raise high-quality meat and those who cook it— A luxurious one-day tour to compare Tokachi meats in Ikeda and Ashoro — Tokachi is a region where livestock farming thrives, taking advantage of its vast land. Beef, pork, and chicken are raised and processed into branded meats in various towns. This nature-rich area is also home to many wild animals used for meat, and venison, the most notable, is enjoyed by many locals as game cuisine. On this tour, you will visit the production sites where these meats are raised, learn the secrets behind what makes them delicious, and then savor meat dishes prepared by professional chefs. Please take your time to enjoy the finest fresh meats. Tour Schedule 10:00 Pick-up from JR Obihiro Station or hotels in town 10:30 Visit Obara Farm to see Akaushi “Ikeda Beef” From birth and fattening to slaughter and processing, everything takes place within Ikeda Town. 11:15 EZO LEATHER WORKS — A talk about deer, store visit, and shopping EZO LEATHER WORKS handles deer capture, butchering, leather production, and meat sales. 12:00 Lunch using Tokachi ingredients 15:15 Kaneko Farm — Enjoy the spectacular views from the Wagyu grazing fields. To raise hardy, healthy cattle, they focus on pasture-based rearing. 17:00 Kobito no Daidokoro — A dinner full of Tokachi meats Using the old Aikappu Station building, Kobito no Daidokoro operates as a delicatessen-style shop. The chef will prepare and serve Obara Farm’s “Ikeda Beef,” EZO LEATHER WORKS’ venison, and Kaneko Farm’s “Unkai Wagyu.” 20:30 Drop-off at JR Obihiro Station or hotels in town, tour ends Operating period: Year-round Time: 10:00–20:30 (approximately 10 hours 30 minutes) Group size: 4–8 people Price: Per person 82,500 JPY *With English interpretation, the price is as follows: Per person 99,000 JPY ■ Please make a reservation at least seven days before your desired date. (We may be unable to accommodate your preferred date due to guide availability or other reasons.) ■ For biosecurity reasons, guests who have been residing overseas within seven days prior to arrival in Japan cannot enter hygiene-controlled areas. Please understand. ■ Depending on the “Status of Foot-and-Mouth Disease Outbreaks Worldwide” as determined by the Ministry of Agriculture, Forestry and Fisheries, participation in the tour may be declined. Thank you for your understanding. Why not meet the producers and take a peek behind the scenes of livestock farming and food? We hope that this one-day experience will bring new discoveries and perspectives, enriching your lifestyle. We would be delighted if you could carve a Tokachi experience into a page of your travel memories. 😄 If you are interested, please visit the official website of our federation at the URL below and see “BEHIND THE GOOD TASTE — A Journey Connecting to the Source of Food in Tokachi.” Contact Knao Publishing Co., Ltd. Slow Travel HOKKAIDO Email: slh@slow-life-hokkaido.com

[Autumn-Sky Market] Autumn markets often bring rain and chilly winds. This year was rare: the sun watched over us on both days. The market took place on September 22 and 23, and many people attended on the 22nd, the middle day of the three-day holiday. The soba and udon noodles sold out mostly on the first day alone, wiping out two days' worth of noodles. The chiffon cakes sold only at the event were so popular that they sold out by midmorning on both days. The piping-hot Ezo deer meatballs and venison braised in red wine were comfortingly warm and delicious. Vegetable stalls came from Seiryu no Sato, with rows of green onions, daikon radishes, and potatoes, and many people bought them as souvenirs. The children's festival booths were mobile on the first day and set up next to the Ezo deer meatballs on the second day, adding to the market's lively atmosphere. For 100 yen, kids could try the candy-fishing game three times, and a little expert who had the knack appeared, catching four sweets in one go. There was also a sales corner for ume and tea, making the market even livelier. Thank you to everyone who came! #Nishiokoppe Village #Market #Autumn #Roadside Station #Kamu #three-day holiday #Ezo deer meatballs #venison braised in red wine #Yume-mura Mori no Garden #soba and udon #chiffon cake #Setoushi-kun-yaki #Seiryu no Sato #vegetable sales #Puppet Theater Circle Doremi #children's festival booths

Kemono Night On the night of the mid‑autumn full moon (or so we thought—turns out it was actually the next day) Kemono Night returned after several years. Centered on the Minami family, dairy farmers in Nishiokoppe, and the guesthouse GA.KOPPER, a handful of Nishiokoppe locals and visiting chefs from nearby areas, with the cooperation of musicians, came together for a feast. Eating what was once alive and so carrying on life itself Around a firelit banquet we spent an evening giving thanks for life and the producers. Before we knew it, what had been just a sheet of plywood was adorned with deer and bear, providing warmth. Chilly but wrapped in clear air, the warm, richly flavored soup was superb. Deer, bear, sheep, cattle, plus vegetables and cheese We savored the gratitude of tasting locally harvested ingredients and the luxury of those ingredients becoming truly delicious dishes through the chefs’ wisdom and skill. Food that brings people together. Will the people who gathered that night meet again somewhere down the road? Thanks to the producers and everyone who came together that night. #Nishiokoppe Village #Kemono Night #GA.KOPPER #Ohtakoji #Yukiya Taneishi #RIDE #DJKATSU #Jomon Taiko #Yoshito Yamamoto #Kiichi Ninomiya #Megumi Takatsuka #mikachup #moor #Quite Hot #Makiya‑to Minaga #Higuma Taiko

Miyazaki Prefecture Gokasecho Accommodation: Guesthouse & Bar EL CAMPO EL CAMPO offers four cottages reserved for one group per day: Cottage Brown (for 1–4 guests), Cottage Blue (for 1–8 guests), Cottage Red (for 1–2 guests), and Cottage Peach (for 1–2 guests). Each is a log house that radiates the warmth of wood, providing a relaxed stay. In summer, guests can pick blueberries beside the guesthouse, enjoy barbecues under a star-filled sky, and play with handheld fireworks. In winter, we light a Chilean wood-burning stove before check-in to welcome you, so you can enjoy a comfortable stay even in the bitter cold of Gokasecho. ---------------------------------------------------------------------------------------- ● Cottage Brown … From ¥4,500 per person per night (capacity 4) This two-story cottage lets you relax like you would in a holiday home. The first floor is a living room with a small kitchen. A unit bathroom combines a toilet and bathtub. The second floor serves as the bedroom. *Winter (November–April) heating fee: +¥1,000 per group* *New Year holidays, Golden Week, and Obon: from ¥5,000* *Pets are not allowed* ● Cottage Blue … From ¥25,000 per night for the two rooms (capacity 8) A central kitchen and living area separates rooms on the left and right. Each room has two bunk beds, accommodating four guests per room. Each room also has a toilet, shower room, and a separate wash basin. This layout is ideal for large groups or two families traveling together (up to 8 guests). *Winter (November–April) heating fee: +¥1,000 per group* *New Year holidays, Golden Week, and Obon: from ¥30,000* *Pets are not allowed* ● Cottage Red … From ¥6,500 per person per night (capacity 2) All facilities are on the first floor: kitchen, dining area, toilet, wash basin, shower room, and bedroom. The bedroom has two Simmons single beds. The loft offers books and a comfortable chair to relax in. *Winter (November–April) heating fee: +¥1,000 per group* *New Year holidays, Golden Week, and Obon: from ¥7,000 per person per night* *Pets are not allowed* ● Cottage Peach … From ¥7,500 per person per night (capacity 2) This cottage features a spacious dining area and a full bathroom where you can stretch out and soak. The bedroom is in the loft and includes one Emma Sleep queen-size bed. Please note that the loft requires climbing a steep ladder; guests with small children, elderly guests, or those with a fear of heights should take care. *Winter (November–April) heating fee: +¥1,000 per group* *New Year holidays, Golden Week, and Obon: from ¥8,000 per person per night* *Pets are not allowed* ----------------------------------------------------------------------------------- Check-in: 15:00–20:00 Check-out: by 10:00 Contact 872-1 Kuraoka, Gokasecho, Nishiusuki District, Miyazaki Prefecture 882-1201 Phone: 080-9799-0094 (Phone hours 9:00–21:00)

Miyazaki Prefecture Gokasecho Gourmet: Bar EL CAMPO (Bar Eru Kanpo) A hidden retreat in the forest: Bar EL CAMPO You can unwind in a log-house venue surrounded by mountains and enjoy a slow pace of time. The owner’s carefully crafted cocktails and the wide selection of whiskies are a highlight. Try the unique “El Campo Burger,” made with deer meat and available only here. Hours: Fridays, Saturdays, and Sundays 3:00 PM–12:00 AM Note: Monday–Thursday are by reservation only. Please consult us by the day before. Contact: 872-1 Kuraoka, Gokasecho, Nishiusuki District, Miyazaki Prefecture 882-1201 Phone: 080-9799-0094

“Delicious, Fun Spring Marche” A tasty gourmet fair with a children’s festival Nishiokoppe Marche! This year it was held again over three days during Golden Week. On the first day, such strong winds blew that tents almost flew away ΣﾟДﾟ This time the village’s Western-style restaurant, Harapeko-do, also took part! They sold Margherita pizza. At the children’s festival there were the usual rock–paper–scissors events, a kids’ lottery, yo-yo fishing, and candy fishing ✨ Some children were so tempted by the attractive sweets and toys that they tried again and again. Here are the other vendors! * Setoushi-kun pancakes and chiffon cake * Soba and udon topped with wild vegetable tempura * Ezo deer meatballs and deer simmered in red wine The tempura stuffed with plenty of wild vegetables and other fillings was delicious even eaten on its own!^^! During the market the Flower Park was open free of charge, and many people enjoyed viewing the spring blossoms. It makes us happy to see the Roadside Station bustling. Thank you to everyone who came!! #Nishiokoppe Village #Roadside Station #Kam #Nishiokoppe Marche #GW #Gourmet #Children’s Festival #Flower Park #Flowers #Spring

Deer Stew and Bread Making On a certain holiday, I heard that a dozen or so elementary school students had gathered. When I peeked in, some children were measuring flour and butter and mixing, while others were simmering something in pots. They were making a stew with venison and baking croissants! The stew started from scratch with a homemade brown sauce. The bread used a recipe said to be for advanced bakers, so they kneaded the dough carefully. In the spare moments, they played games like Old Maid with a deck of cards. I forgot to take a photo of the finished dishes, but everyone enjoyed the meal together.