Those who have already explored the farmer’s markets at Morinosankakuboshi and Yumesanchi will certainly find plenty of other things to do in Kihoku. While the western imagination might consider Japan to be a country obsessed with modernity, the nation has perhaps more pride in their natural beauty than any other. A visit to the Narukawa Valley should prove this to anyone. Hikers, campers and fishers will certainly enjoy the natural amenities. The scenic valley is beautiful, and simply gazing at the area should be enough to settle the spirit. Of course, that isn’t to say that physical needs aren’t thought of as well, and visitors will be able to treat themselves to a meal of pheasant at the lodge that accompanies the valley. For those who want to have a traditional bath, the valley also boasts an onsen.
The Yasumorido Somennagashi is something of a seasonal attraction, and is open between mid-July and the end of August. Clumps of somen noodles get forces through a trough and customers pick them out with their own chopsticks. A dipping sauce is provided, and the process is really quite unique. A small pond is located nearby, and is stocked trout for those who’d like to enjoy some fishing. Of course, the Yasumorishonyu Cave attracts people during the hot summer months because of the cool temperature it boasts.
The Kawanobori Ekiden is a so-called river climbing relay race that consists of teams that rush along the Hiromi River. Though they can run in shallow areas, each single step must land in the water. As well as this one of a kind athletic event, the town also hosts a Tetsujin iron-man race for individual runners. Perhaps it isn’t so strange, then, that professional baseball player Tadashi Shiba is from the town. A dynamic and athletic area was probably also a great home for Tadashi Hyodo, who was the first female in Japan to gain a pilot’s license.
Since it is located to the north of Mt. Onigajo, the name of Kihoku in Ehime Prefecture reflects where it is. Naturally, this makes it a great place from which to enjoy the Onigajo rage, and it often receives crisp weather because of the elevation. Those who enjoy the cool mountain air should certainly enjoy Kihoku, though it can be warmer than Matsuyama or Uwajima at certain times of the year. Nevertheless, snowfall usually does not stick for too long and the summers bring some heat and humidity. As with many places in this area of Japan, the rainy season in June and July has become quite famous.
During the day, one can find a train between Uwajima and Kihoku nearly every hour. Travelers who aren’t hurried should feel comfortable with the several buses that move daily, and Route 320 also connects the town to Uwajima. It really is a great place to explore the small town feel that many Japanese tours lack, and the town relies on agriculture. The Dechikonka festival is, to many visitors, a celebration of the local delicacy: pheasant. Nabemono stew made from pheasant is made for the festival, and is given away. Local economic activities also include pottery, wood and numerous other agricultural products.
Naturally, with all of this farming, visitors will want to visit the farmer’s markets that the town boasts. Morinosankakuboshi is located in Hiromi, and features vegetables as well as rice. There are numerous local products sold in the area. Those with adventurous pallets might want to dip into the boar curry, but there are other foods being bought and sold in the adjacent marketplace. Those looking for souvenirs might also want to try Yumesanchi in Hiyoshi. Vegetables, rice and other food products are again highlights, but shops there have a much wider variety than one might otherwise expect.
Besidetake outs American fast foods like McDonald’s, you can find traditional Japanese fast foods all over Japan. Noodle dishes are very popular, like ramen, udon and soba noodles. My favorites are ramen with miso broth with meat and vegetables added and yakisoba, which is a stir-fried soba noodle with vegetables and meat. I’ve never tried the chuka-soba, but it sounds really good. It is boiled soba noodles with meat, vegetables or seafood. Rice dishes like sushi, donburi and curry rice are also very popular.
For people who are nervous about trying Japanese food, I recommend a good donburi bowl with tempura (tendon) or beef and onions (gyudon) on top of rice. Other street foods like oden (stew), yakitori (skewered meat or vegetables) and okonomi-yaki (pancakes filled with pork, seafood, cabbage and more) are also popular. I haven’t had the opportunity to try them, but the oden especially sounds tempting.
Some of my favorite Japanese snacks include mochi, which is a pounded, glutinous rice cake. It can be ice creamprepared in many ways. I like the deep-fried, puffed mochi, or the mochi ice cream balls, which are small round servings of ice cream covered with a layer of mochi. My favorite flavors for the ice cream includes green tea and chocolate. I’m anxious to try onigiri, which is a snack made of shaped rice with a filling. Since I haven’t found them ready-made at my local Asian market, I’ll have to try making them myself.
My friends and I really like Pocky sticks in several flavors. These are skinny hard sticks that sort of resemble tiny bread sticks that have been dipped in chocolate, strawberry and other flavored frostings. My friends also enjoy the Hello Kitty marshmallow treats. Personally, I find them a bit too sweet, but they love them so much they fight over them. The honey sesame candies are also extremely tasty.
Like most traditional Japanese meals, the traditional Japanese lunch is made of some rice, miso soup, a vegetable and meat dish, another vegetable dish, some pickled vegetables and salad. Some Westerners complain that traditional Japanese meals are like eating dinner for every meal, but that doesn’t bother me. I eat leftovers for breakfast and lunch all the time, so eating the same types of foods at each meal is not a problem and I love Japanese food! These dishes could also be packed into a Bento box for lunch on the go. Families eating in a traditional style will have Mom cook a couple of new dishes every day. At every meal, the new foods are laid out along with leftovers from the previous day or two. Each dish is set out at every meal until it is gone. I may need to try that at home with my family… it would sure use up leftovers!
