I came back again this year! It's the Koinobori Festival at the Ryujin Suspension Bridge 🎏 I usually arrive early, so there weren't 1,000 carp this time 💦 This year's new discovery! The "Ryujin Café" I casually dropped by was absolutely amazing ☕️ Looking up at the carp from below was much more dynamic and beautiful than viewing from above, as they seemed to swim through the sky ✨ The scenery was beautiful, and I was thrilled to find such high-quality food as well. I'm definitely going to be a regular now 👍 Being healed by delicious pasta and a stunning view made for the perfect holiday...

It's amazing how just seeing this color the moment I leave the house in the morning makes me think, "Let's do our best today!" The power of plants is incredible 😊

【Announcement】Taramaru Square 2026 will be held♪ From May 2nd (Saturday) to May 6th (Wednesday) at the Michi-no-Eki-mae Event Plaza "Taramaru Square 2026" will take place!! ☆About the Vendors ○Little Kingdom Tapioca drinks, churros, shaved ice, and alcohol ○Uosansakaba ○RmiRmi Ground meat curry, Hideko's Sanpei soup, beef tongue skewers, grilled chicken ○Shiokaze Restaurant by Raiden Resort & Spa Cocktail mojitos, champagne Hot chocolate, coffee (hot and iced) Coffee will be hand-dripped ○8"achi (debut) Various grilled chicken, tonjiru (pork soup), cotton candy, fried mochi frank, QQ balls ○Shunsai Salt ramen, okonomiyaki, pizza, various alcohol Handmade crafts ○Xingfu Korean fried chicken, long potatoes, fried takoyaki ○Honma Seika Taramaru-yaki, yakisoba, french fries, various wagashi (Japanese sweets) ○Kisui (debut) Various takoyaki (green onion, cheese, plum salt kelp, mentaiko) *The items for sale may change We look forward to seeing everyone♪

Dandelions blooming along the irrigation canal🌼 Sparkling like the sun✨️ Nourishing my heart, I feel ready to tackle tomorrow again👍 Wishing everyone a wonderful end to the weekend🌿

Basking in the spring light... I found a little happiness during my walk🌼 The vibrant yellow gave me energy✨️

【Announcement】Night Sakura Illumination 2026🌸 This is an announcement from the Iwanai Tourism Association📢 Starting from April 20 (Monday)🌸 ・Event period: April 20 (Monday) to May 9 (Saturday) *Dates may change depending on the cherry blossom conditions ・Illumination hours: 18:00 to 21:00 ・Illumination area From Iwanai Town Hall to the stairs of Iwanai Shrine ・Parking Please use the parking lot in front of Iwanai Town Hall ⚠️Please refrain from street parking⚠️ ・Requests and precautions🙇🏻‍♀️ Please do not touch the lighting equipment. Please avoid looking directly at the lights. This year, the illumination area will be expanded from the side of the town hall to the vicinity of Gonsuien, and lanterns will also be lit at the bottom of the shrine stairs🏮 *The installation period for the lanterns may differ from the illumination period. Please enjoy the enchanting night sakura in Iwanai Town this spring♪ We look forward to your visit🌸 Contact information⇩ 0135-63-1155 Iwanai Tourism Association Office

In the gentle spring scenery, a single flower 🌷 standing tall makes me feel somewhat encouraged.

The camellia blooms gracefully under the sunlight 🌺 It was a vibrant red, as if sharing the strength of spring✨️

This year's cherry blossoms are coming to an end👀✨ In the end, I encountered the gently swaying weeping cherry blossoms against a backdrop of blue sky. Watching the petals flutter down makes me feel a bit lonely, but I'm glad I could capture this moment in a photo... The seasons pass quickly, but I think I will keep this spring scenery in my heart forever. Thank you for this year's cherry blossoms🌸

It's the perfect day for a drive🌸 Wherever you go, the cherry blossoms are beautiful, making you want to stop and take photos📸 Enjoying spring with my beloved car✨️

Toyama Castle Park is widely regarded as one of Japan’s most picturesque locations for enjoying cherry blossoms, blending natural beauty with deep historical significance. The park surrounds Toyama Castle, whose origins date back to the Sengoku period, when it functioned as a strategic stronghold under regional rulers. Although the original castle was lost to time, the present structure symbolizes Toyama’s feudal heritage and now serves as a cultural landmark within the city. The cherry‑blossom experience becomes especially memorable when viewed from a quiet, slow‑moving boat gliding along the castle moat. From this serene vantage point, visitors can fully appreciate the delicate fragrance of the blossoms, while petals occasionally drift down and gently settle around them. This harmony of history, landscape, and sensory richness creates a tranquil atmosphere that offers a timeless and deeply rewarding hanami experience.

A pink shower falls from the sky 🌸 The Soto Ohno Weeping Cherry Blossom, over 300 years old is a famous tree associated with Mito Mitsukuni, and it was stunningly beautiful again this year. Spending time facing this cherry blossom in the quiet mountains is truly a luxury✨️

Melting into the dark night, the weeping cherry blossoms 🌸 This year, the Jizo Zakura in Konamase has once again displayed its magnificent beauty. Let this overwhelming sense of scale be conveyed!

Spring arrives quietly in Toyama… not with noise, but with fresh breath. In the blue hour, when day surrenders to night, the cherry blossom avenue awakens in soft golden light. Lanterns glow gently beneath blooming canopies, and people walk slowly, as if afraid to disturb the moment. Behind it all, the snow-capped Tateyama Range stands in silent majesty — timeless, unmoving, watching spring unfold below. The mountains hold the last light of the evening, their white peaks glowing softly against the deepening sky. In the foreground, the lake refuses stillness. Wind brushes across its surface, rippling reflections of blossoms and lights into fleeting fragments. The air turns colder after sunset, and yet the warmth of spring lingers in every step, every breath, every quiet glance. This photograph captures the delicate balance of spring — warmth and chill, movement and stillness, fleeting beauty and eternal mountains. A moment where nature whispers, and time gently pauses.

[Notice 📣] The Hokkaido Roadside Stations Stamp Rally 2026 is scheduled to start on Saturday, April 18, 2026 🚗✨ The digital stamp service “MichiRepo” will launch at the same time! The stamp rally book will also go on sale that day 📖 For details, please check the Hokkaido Roadside Stations website ✔️ And… the stamp at roadside station iwanai was renewed the year before last 🐟✨ When you stop by, please take a look at the shop inside the facility 🙏

Lured by the warm, sunny weather, I looked down to find bright dandelions in bloom!! These spring flowers have long been beloved in Japan🌼 Their yellow petals shine like the sun, and just looking at them lifts your spirits. The fluffy seed heads getting ready to drift on the breeze also bring a uniquely seasonal sense of charm✨️

Introduction to Shimanto Festivals in Shimanto City, Kochi Prefecture This introduces the local festivals that have been held in Shimanto City since long ago. 〇 Nakamura Region About 550 years ago, Norifusa Ichijo came down from Kyoto to the Nakamura Region, and many historic sites remain there, including streets and place names modeled after Kyoto. In the Nakamura Region, many festivals are held, including those associated with Tosa Ichijo. 1-1 Tosa Ichijo Kuge Gyoretsu (Fuji Matsuri) This event reenacts the arrival of Norifusa Ichijo, who left Kyoto in 1468 and took residence at Nakamura Gosho to restore the Hata manor, marking the foundations of Shimanto City. Modeled on Kyoto’s Aoi Matsuri court procession, the parade features a total of about 200 participants dressed in Muromachi Period costumes who march through the city. The colorful costumes, matching each role, unfold like a living historical picture. 1-2 Shimanto Citizen Festival The Shimanto Citizen Festival announces summer in Little Kyoto Nakamura. Organized mainly by the Shimanto Citizen Festival Executive Committee, a group of local volunteers, the festival includes citizen-participation events such as the Nakamura Dance parade and the lantern float parade. In particular, the powerful performance of the lantern floats, lit and paraded through the streets, offers inventive displays by each participating group and is well worth seeing. 1-3 All-Japan Jorogumo Sumo Tournament Long loved as a children’s summer pastime, this event is held on the first Saturday of August at Ichijo Shrine, located on a hill in the city center, as a summer memory for the children. Nationwide, this traditional event survives only in Shimanto City Nakamura and Kajiki Town in Kagoshima Prefecture. 1-4 Daimonji Bonfire The Daimonji Bonfire is an Obon custom in the Misaki district, Shimanto City, and a seasonal symbol that signals the end of summer in Little Kyoto Nakamura. On the 16th day of the seventh month of the lunar calendar, the slope of Todaijiyama (locally called Mt. Dainoji), where the mountain deity is worshipped, is carved into the shape of the character “大” and torches gathered from each household in the district are placed and burned. According to tradition, Fusaie, the son of Norifusa Ichijo, began this practice to console the spirits of Norifusa and his grandfather Kaneyoshi and to reminisce about Kyoto. Today, the event is run by local residents and delights many spectators as the "fire associated with Ichijo." 1-5 Shimanto Summer Fireworks Festival The Shimanto Citizen Festival, which heralds summer in Little Kyoto Nakamura, concludes with the Shimanto Summer Fireworks Festival, where music and fireworks perform together and a spectrum of colorful shells blaze into the sky. The fireworks reflected in the waters of the Shimanto River, called "Japan’s last clear stream," are simply exquisite. 1-6 Fuwa Hachimangu Grand Festival The Fuwa Hachimangu Grand Festival features the famous "marriage of the gods," with portable shrines of the male and female deities. After the male deity’s mikoshi, paraded through the town, awaits at Hachiman Shrine and the female deity’s mikoshi arrives, rituals such as the joining of the shrines are performed. This marriage ceremony of the deities is a rare ritual nationwide, said to have been started by Ichijo-ko, who enshrined the shrine, to discourage the then-common practice of abduction marriages. 1-7 Ichijo Grand Festival Since the establishment of Ichijo Shrine in the center of Shimanto City in 1862, this major festival has been held every year and represents Shimanto City. During the festival period, the sacred flame brought from Kyoto is displayed and many events, including a procession of children in historical costume, take place. 〇 Nishitosa Region The Nishitosa Region, located upstream in Shimanto City, features scattered riverside settlements and a peaceful landscape. In Nishitosa, traditional festivals passed down through generations are held in each district. 2-1 Iwama Boat Festival This ritual takes place at the summer festival of Iwama Tenmangu Shrine, when a mikoshi is placed on a boat and carried across the Shimanto River for a ceremony on the riverbank of the Kayou area. 2-2 Kondani Nembutsu Odori This Obon memorial ritual has been passed down in the Nishitosa Gonotani area of Shimanto City since around 1665. Bells and drums accompany the chanting of nembutsu, torches are lit on the riverbank for a water festival, and segaki memorial services and rites for newly deceased are performed. 2-3 Tachibana Mikoshi Boat Crossing In the Tachibana district, two shrines—Yasaka Shrine and Shiraiwa Shrine—face each other across the river, and on the eve of the autumn festival the sacred object is transported by boat from Shiraiwa Shrine to Yasaka Shrine. On the day of the autumn festival, after the rituals are held, the sacred object returns to Shiraiwa Shrine together with the mikoshi. 2-4 Hage Autumn Festival At the Hage Autumn Festival held at Hage Tenmangu Shrine, young people and children parade across the submersible bridge with the ox demon, mikoshi, and the flower-picking dance. The flower-picking dance is then performed on the shrine grounds. 2-5 Itsushika Odori Itsushika Odori is a traditional dance passed down through generations by local children and is dedicated at Kotohiragu Shrine during the Kotohira Festival in Nishitosanishikagata, Shimanto City.

Notice: Local junior high students made POP displays and recycled bags ✨ Second-year students from Iwanai Daiichi Junior High School brought handmade POPs, posters, and recycled bags to the Roadside Station as part of their Integrated Studies project — “A Plan to Revitalize Iwanai-cho.” For the POPs and posters, they asked themselves, “What information do customers really want?” They researched popular products and created the materials accordingly ✨ The illustrations and English labels show lots of thoughtful touches, and everything is very easy to read! And here’s a highlight 🐟 The Tarumaru illustration on the recycled bags is a work by Idobata, who won the Kida Kinjiro Prize at the ongoing “Hometown Children’s Art Exhibition” held at the Kida Kinjiro Museum of Art ✨ These limited special-design bags are not to be missed! 🎉 If you visit the Roadside Station, please pick one up and take a look 😊

Gala Yuzawa is one of my favorite ski destination near Tokyo. Its not only a good ski resort but also a fabulous sightseeing spots. The snow-capped mountain peaks looks very beautiful and during sunset time creates an unforgettable moments.

From January 27, 2026, local sake sales begin🍶 At roadside station iwanai, we offer “Junmai Daiginjo Yama” and “Junmai Ginjo Umi” in 720ml and 300ml bottles♪ *Amazake is not available for sale. Prices are as follows ⇩ “Junmai Daiginjo Yama” 720ml 2,970 yen (tax included) 300ml 1,485 yen (tax included) “Junmai Ginjo Umi” 720ml 2,200 yen (tax included) 300ml 1,100 yen (tax included) “Junmai Daiginjo Yama” polished rice ratio 45% It has a fruity, clean taste without off-flavors, making it an excellent match with snacks like cheese! “Junmai Ginjo Umi” polished rice ratio 60% Enjoy it as a table sake that brings out the best in dishes such as sashimi It won the gold prize in the Junmai category at the 2023 new-sake tasting contest hosted by the Sapporo Regional Taxation Bureau✨ We look forward to seeing you♪

[Kochi Prefecture Shimanto City] Flowers That Color the Shimanto River Basin 1. Climate of Shimanto City Shimanto City enjoys abundant forests, the clear Shimanto River, and the pacific ocean to its southeast, offering a rich natural environment. From 1991 through 2020, the average temperature was 16.5°C and the average annual precipitation was 2,877.9 mm, giving the area a warm, Pacific-type climate. 2. Flowers Nurtured by the Mild Climate [Spring] 〇 Around late February, when the spring sun begins to warm the days, the Iruta Yanagi Grove in the Shimanto River lower basin turns a tender yellow-green as new buds swell, and some 10 million rapeseed flowers bloom across the willow groves like a yellow carpet. This is an iconic scene that announces spring in the Shimanto River watershed. 〇 By late March, the cherry trees at the hilltop viewing spot Tamesho Park come into full bloom. Lanterns are lit during the cherry blossom season, letting visitors enjoy the night blossoms as well. The Shimanto City Local Museum sits nearby, so while learning about local history you can also take in the views from its observation floor. (Shimanto City Local Museum opening hours/9:00–17:00, closed/Wednesdays) At Shimanto River Sakura Zutsumi Park, neatly planted cherry trees and well-kept lawns invite visitors to sit and enjoy hanami while admiring the spring-bright Shimanto River. In the Shimanto River lower basin, plowing of rice fields begins around this time and the frogs start to call. 〇 When the cherry blossoms fall and the trees turn to leaf, look toward Kōzan-ji Temple to see the city flower, wisteria, paint the slopes purple. Kōzan-ji is also popular for hiking and birdwatching, and a park with play equipment makes it a favorite spot for families on holidays. 〇 In breezy May, roses and lilies cultivated by local residents brighten the pastoral inland landscapes in the Nishitosa area. Omiya Rose Garden welcomes visitors with about 500 rose bushes, while Nishitosa Yabukachi greets them with roughly 12,000 lilies. 〇 At this time of year, Shimanto Dragonfly Park shows dragonflies dancing above waters edged with water lilies and irises. Established in 1985 as the world’s first dragonfly reserve, the park has recorded 81 species of dragonfly. The Shimanto River Museum Akitsuio, attached to the park, exhibits insect specimens from around the world including dragonflies, alongside fish that inhabit the Shimanto River. (Shimanto River Museum Akitsuio opening hours/9:00–17:00, closed/Mondays) [Early summer] 〇 Under rainy, cloudy skies in June, Yasunami Waterwheel Village delights visitors with the rhythmic clack of turning waterwheels while hydrangeas along the waterways blaze with color. Sheltered pavilions near the channels make it pleasant to sit and watch the hydrangeas and the rural scenery. In the inland parts of Shimanto City, summer heat can be intense; when northwesterly winds blow, the foehn effect can raise temperatures and sea breezes from the pacific ocean have difficulty reaching inland, causing high heat. On August 12, 2013, Egawazaki recorded Japan’s highest temperature that year at 41.0°C. [Autumn] 〇 In late September, when the sky seems a little higher, the Iruta Yanagi Grove is enlivened by clusters of red spider lilies (manjushage) that dye the area bright red, and autumn insects begin to call from the grasses. Around this time the severe summer heat gradually eases. 〇 In early November, when autumn deepens, beautiful fall colors appear along the ravines of the Kurozon River, a tributary of the Shimanto River. [Winter] Although Shimanto City benefits from a mild climate, snow does fall some winters in the mountain valleys and on plains opening toward the Bungo Channel, and mornings and evenings often dip below freezing. Daytime, however, tends to be mild with many pleasant, sunny winter days. 3. Events to Celebrate the Arrival of Spring The Iruta Yanagi Grove, introduced above, hosts the Nanohana Festival. At the Nanohana Festival, the rapeseed flower groves spread like a yellow carpet and a variety of events are planned, including sales of local specialty products and wind band performances by junior and senior high school students. Please come and enjoy Shimanto River sightseeing when the rapeseed flowers are in bloom.

On Wednesday, January 14 and Thursday, January 15, 2026, we will hold an Iwanai Onsen PR event on the second floor Center Plaza of New Chitose Airport. Hot spring hand baths experience ♨ Tastings of craft beer from Iwanai-cho 🍺 Information about the hot spring and town tour “DISCOVER IWANAI,” and a small gift for those who complete our survey♪ Although Iwanai Onsen sits right next to the Niseko area, it is a quiet port town hot-spring destination surrounded by sea and mountains ♨ It has earned nationwide recognition as a beautifying hot spring. Rather than a bustling tourist spot, this is a place we want people to discover who seek quiet, unhurried time with the hot springs. Meet us at the airport, and next time meet us on site. Whether you live nearby or are passing through on a transfer, please feel free to stop by!!! Local specialties will also be on sale at the event booth. Take this chance to get to know Iwanai-cho!!

Roadside Station Iwanai Happy New Year, and best wishes for 2026 🐴 We look forward to your continued support this year 🎍 Roadside Station Iwanai is open today, Sunday, January 4th! We look forward to welcoming you 😆 Please note that we will be closed on Monday, January 5th. This year, we let the trendy AI create images for us 🐟

Did you know that some areas in Hiroshima Prefecture get heavy snowfall? ⛄ Shobara City, located in the heart of the Chugoku region at the northernmost part of Hiroshima Prefecture, is known as one of the prefecture’s major heavy-snow zones. You can ski and snowboard at three ski areas in Shobara—Hiroshima Kenmin-no-Mori Ski Area, Dogoyama Kogen Ski Resort, and Ringo Kyowakoku Ski Area—and some campers enjoy winter camping at local campgrounds, so you can get active and enjoy various snow activities. At the National Bihoku Hillside Park, the winter illumination event “Bihoku Illumi” is taking place. The display runs through Monday, January 12, 2026 (a public holiday). Enjoy a magical time with your loved ones as snow, light, and sound come together. ⛄ Also, on Sunday, February 1, a snowball fight tournament will be held. Spectators are welcome even if you don’t participate. Winter is the time to visit Shobara! Please come and see us…! ✨ For winter event details, see below🔽 https://www.shobara-info.com/event/133... Visit the “Shobara Tourism Navi” website🔽 https://www.shobara-info.com//

[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...

[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.

Sunrise view of Mizumoto park in tokyo park. The metasequoia forest looks amazing during sunrise.

This is the great ginkgo at Choraku-ji Temple in the Agi District of Nakatsugawa City, Gifu Prefecture. The great ginkgo at Choraku-ji is about 1,100 years old. From roughly 3 meters above ground the trunk splits into four sections, and the thickest part measures about 4 meters around. The tree exceeds 30 meters in height, its entire trunk measures about 9 meters in circumference, and it was designated a Natural Monument of Gifu Prefecture in 1967. The trunk is divided partway into a large, old section and the sections that grew from it. About 250 years ago, when a bridge over the Agi River was washed away, legend says a portion of the trunk was cut off and used for the bridge beams, and the cut surface was reportedly charred with embers to prevent rot. Also, some 450 years ago when Takeda Katsuyori’s forces attacked Iwamura Castle and the Oda army, which had come out to meet them, were routed, Choraku-ji is said to have been burned; scorch marks from that fire still remain. Over its long history, this tree has been carefully tended and protected by the local community. It is so large that its branches spread beyond the temple grounds, making it visible from a distance with a strong presence. The trunk is thick and, when seen up close, the ginkgo is impressively majestic.