Gastronomy Walking” to taste the autumn in Tawarayama

New course to feel the autumn

On Saturday, November 17, the fourth annual "ONSEN Gastronomy Walking in Nagato/Tawarayama Onsen" was held under blue skies.

About 70 participants from the city and beyond gathered at "Tawarayama Elementary School" instead of the previous hot spring resort area. After the opening ceremony, the participants were divided into three groups and departed at 15-minute intervals to begin walking the new 6-km course toward Kurokawa.

Nohman-ji Temple with dancing ginkgo trees

The first gastro point, Nouman-ji Temple, can be seen as you enter the middle road from the prefectural road.

At the top of the stairs, ginkgo leaves dance in the air, and here you can enjoy matcha tea and steamed buns.

A cup of green tea, carefully brewed one at a time, was a welcome respite.

I was filled with anticipation, wondering what roads and "delicacies" I would encounter next.

A little autumn makes my heart beat faster

Little by little, the course is becoming more and more up and down.

Even so, when one encounters silver grass and vivid autumn leaves, one feels strangely invigorated.

In addition, handmade "scarecrows," a specialty of Tawarayama, appeared along the course.

At first glance, the scarecrows appear to have their backs to the participants walking the course.

Actually, the scarecrows are in class.

They are learning about the charms of Tawarayama from their teacher.

Many participants took pictures of this spot.

It was a unique Tawarayama surprise that made us forget our fatigue.

Kurokawa Farmhouse Restaurant

The Kurokawa area is the turnaround point.

As we went deeper and deeper, we saw the second gastropoint, the Kurokawa Ward Community Center.

Served here were "three kinds of autumnal delicacies," local sake, and wild plant tea.

Sesame tofu, cooked rice, chestnuts and persimmons.

Wrapped in thick fried bean curd are lotus root and pine nuts, and only chestnuts are used abundantly in the chakinshibori. These jewel-like items, filled with little tricks of the trade, surprised and delighted the palate.

Bliss on a single street

As you continue along the path, which is colored by fallen leaves, a third gastropoint suddenly appears in the rice fields.

Known as "Miyanodai Ippongdo," this place is literally a narrow road surrounded by rice paddies.

Here you can taste "Jidori Oden" and "Horebore," Tawarayama's locally brewed sake.

Chicken meat that melts in your mouth, daikon radish and konnyaku in broth.

We enjoyed this simple yet flavorful dish together with the abundance of nature spread out in front of us.

Tawarayama Hachimangu Shrine in autumn

Participants arrived at "Tawarayama Hachimangu Shrine" after a 6-km journey.

After passing through the bamboo grove, you will see Gastropoint, which is dyed in autumn colors.

This year's event will also feature "Shrine Yoga" to refresh the body and mind on moss.

Together with the instructor, kanako-san, we will slowly move our bodies.

The clean air, the sound of trees and leaves swaying in the wind. It is a space filled with healing, where you might fall asleep.

The last thing to taste is a sumptuous lunch featuring the best of Tawarayama.

Rice balls made with "Hotarumai" rice, pickles, boar soup with full of flavor, yakitori, and even baked sweet potatoes.

The handmade hospitality of the local people is very satisfying for both the stomach and the mind.

17 words for a moment that touched my heart.

If you go down the stairs from Tawarayama Hachimangu Shrine, Tawarayama Elementary School, which is both the start and the goal of the tour, is already in front of you.

The paths we walked, the views we saw, the food we tasted, the people we met. Remembering today's 6km, I crossed the finish line.

Around the finish line, booths of three organizations from the Tawarayama area also welcomed participants.

Mr. Nakano, who is working hard to promote gibier in Tawarayama as a member of the Regional Development Cooperation Team, promoted the "Kemonomichi PROJECT," which produces accessories and small articles using deer and wild boar skins and antlers.

The Veggie Furu Train booth will feature "Okome Purin" made with Koshihikari produced in Tawarayama and "Confiture" made with Nagato Yuzukichi.

Wildflower tea," which was served at Gastropoint, was also tasted and sold.

And this year's event, titled "Hiking de Haiku," called for 17 words describing thoughts and impressions after the walk at the venue.

Autumn leaves, slopes, scarecrows, and the scent of yuzu.

The autumn breeze swayed the works scattered with words that had been seen, touched, and gone around so far.

Tawarayama's autumn season can be savored with all your body.

Participants who had completed the walk were given bathing tickets and were seen heading directly to the hot spring resort.

The next event will be held next year (date to be determined). We hope you will continue to experience to your heart's content the special time that can only be experienced here.

Related Links

Third Event Report (June 16, 2018)

Tawarayama Onsen

Tawarayama Onsen Unlimited Partnership

Official] Onsen Gastronomy Walking