The pride of Onomichi, these shops are over 100-year-old!

Here are beloved shops for the Onomichi locals;

providing a wonderful link between town and local business.

An interview with the stationmaster and tourism association managing director.

Celebrating Onomichi Station’s 1st anniversary!

The Stationmaster’s Notebook, a foodies’wanderings
2020

O N O E KI TI M E S
SpringIssue

A new column

Nic e & Loc al Life

Kikujudo

TheintecFoun

has ba cla

In itmark1locaboxeFishOno

15 dseco

3MuraNaoy21
1-9-3 Tsuchido, Onomichi 722-0035, Hiroshima
0848-25-2490

1.For a full assortment of their popular and seasonal
products, there is a spring basket with favorites likekomayaki with the Keima name seared into it, a tempura
shaped like a persimmon, and various tempura related tothe Spring cherry blossom season. This gift basket would
bring a smile to whoever and no sleeper car needed!
2.Fresh fish prepared and processed here form the basisof everything Keima. 3rd generation owner Hiroshi
prepares a pike conger eel here. 3.Pictured here is thevery first Onomichi port festival held back in 1939. People
look on at the many lively floats and signs passing by. The
sign pictured front and center emblazoned with Keima’s
logo must have made quite an impact!

delivin Shsommonpivo
fishbagg

acco

stati

depa

As l32

1.Pictured from right Tatsuya, his mother Mieko, and daughter Yuko, these three make up the team at Kikujudo. 2,3.Tatsuya is pictured here making
Japanese sweets using the same tools those before him used.

R e d b e a n p a ste or‘ A n ko' m a d e j u st th ew ay th e l o c a ls like it, th e tra d itio n a l

Onomichi station（Early Taisho era）
Picture provided by: Onomichi gaku kenkyuukai

Onomichi is a town abounding in shrines andwhen customers say it tastes same as the oldtemples, and a rich tea culture, so it’s no surprisedays. Locals love our sweets not just for formal

to see the superb Japanese sweets of Kikujudo

tea ceremonies but even as an afternoon sweet.

then. You may just find yourself transfixed by theYou’ll find classic favorites like ‘monaka’ andbeauty of the seasonal flowers and symbols‘anwarabi’ sold at the station in an antiquedepicted on their Japanese sweets. Thiswooden box. Beyond offering traditional sweets

135-year-old shop, now operated by the fourth

the locals come to expect, the go-getter Tatsuya

Amogeneration Tatsuya Kobuke, features their time

will try his hand at making anything he is request-

by inhonored approach to red bean paste production.

ed to. Along with the folks at Onomaru Shouten,

saki

Their smooth red bean paste features an elegant

Tetsuya created an anko & butter castella cake. Ofbecasweetness

theircourse, he wouldn’t want to set out to make ahangsmashed red bean paste or ‘Anko’ imparts a richplain butter castella. No, he used the very life

ki, thand full flavor profile. The assorted varieties ofblood of Kikujudo in this confection to create abean paste still use the same ingredients andunique Western-Japanese sweet. These sweets

exacting production methods as they always

with flavors classic and new are something bothhave. Tatsuya feels that it’s the highest praise

undeniably Onomichi.

andsmooth

texturewhileC arb ei

1002

1

1.Makoto is pictured painting a lantern for a local shrine in the nearby Mihara City. Painting large intricate
patterns of this kind by hand would prove a challenge even for a seasoned craftsman. 2.A youthful Kouzo ispictured making paper lanterns in the storefront. Through observation the tradition of lantern crafting is passed
down, but the care given to painting the designs and patterns is a hallmark of Yamasaki lanterns.

thatablefull oaddi

lantelighthomCarg

men

direc

als. Tto ththansaki
lan t
Pictured here are theirspring flower shaped
supreme Japanese sweets.
So pretty you almost feelbad eating them.

3-14-11 Kubo, Onomichi 722-0045, Hiroshima
0848-37-4250

1-2-14 Tsuchido, Onomichi 722-0035, Hiroshima
0848-22-2992

to aYasu
By the way, the paper lantern hanging outside
the eatery ‘Michi’ on the first floor of thestation was created by them!

rema

Clerk

Chief Clerk

Koshi Uchida

Ayumu Kameoka

Chief Clerk

Ikuo Sunada

I come from Saitama, a placewith no sea so my first timelooking out from the second
floor station deck, I must say
I was more than a bit
impressed! Wherever youcome from, I hope everyone
will take a moment to lookout from the deck and enjoy
the spectacular view!

I would like to warmly
welcome you all to ourstation which stands as
both the eternal beloved
local icon of our town andthe portal which tourists
pass through. To thosecoming to the still spanking
new station, howdy!

Hello! I was born and r
here. As the first s
anniversary draws nhope you everyone vi
here will see all the wo
ful sights, smells, andoffered in our wontown!

Keima Kamaboko Shoutene d elicious straig htforward flavor fou ndthese fish ca kes com e from artisa nal
chniq u es carried on for g en erations.

nded in 1913, Keima’s reputation

the modern age so brought a surge of

become that it now is consideredchanges to the fish cake industry. In

assic souvenir of the town.

spite of manufacturers now using

t’s early days, there was a fish

frozen fish paste for their products,

ket located behind the shop soTakashi carried on his company’sl fish was brought directly over intradition of using fresh fish to keep

es to their factory.

their fish cakes what they had always

were once so abundant thatbeen. This practice carries on today

michi used to be home to aroundby the current generation as fresh

different fish cake shops. The

fish being processed even before sun

ond generation owner Takashi

up is an ordinary sight here. Nowa-akami said the famous novelistdays finding a fish cake made withoutya Shiga even had fish cakespreservatives and completely fromvered by sleeper car to his homefresh fish anywhere in Japan is a rarehibuya. These fish cakes made afind indeed!

me 15-hour journey! In the colder

While stuck firm to their principles

nths, Onomichi station served awith ingredients, Keima in fact has

otal role in their business sinceregularly

cakes

weretransported

byoriginal

developedproducts.

novelWithandseasonal

gage freight. There were also

products that kids and teens loveommodations lined up by theincluding okonomiyaki tempura andion for those waiting on boats

fish croquette, we can’t help but

arting from the adjacent port.

wonder what they will dream up

life became more convenient innext.
4 generations of the Murakami family (from left): Yoshiko, Hikaru, Takashi, Hiroshi, Yasushi, and his daughter Akari.

A wonderful bond between town
and local business¥in Onomichi.
Celebrating our Onomichi station’s 1st year.Just as the station has been an indispensable part of life since it’s creationin 1891, there are several small businesses closely linked with the town.
These shops we proudly showcase are businesses that firmly established their own traditions and rather than simply being
trendy have playfully adapted to the times. Their history too is entwined with the story of our town and the station.

Yamasaki Chouchin

refu l to h o n or th eir tra d itio n s w hil ein g fl exi b l e, Ya m a s a ki stays re l ev a nt.

ongst all the old shops you’ll passue the tradition of making hand-maden the local shopping arcade, Yama-

paper lanterns since traditionally it’struly stands out. It’s hard to missthe place spirits reside. The 5th Yama-ause paper lanterns of all kinds

saki, Makoto has moved back homeg from the ceilings. Kouzo Yamasa-

from Tokyo and is now passionately

he third Yamasaki which gives thiscarrying on the tradition. He says thatyear-old shop it’s namesake, says

people often remark to him that they

paper lanterns are an indispens-

don’t see paper lanterns having apart of Onomichi as it is a town

place in modern life, but this is exactlyof festivals and seasonal events. In

where their potential lie. While honor-ition, there was a time when paper

ing the traditions of the craft anderns were used at each home as aembracing the times, he would like toting source. Onomichi was once

continue forging ahead to keep paper

me to several paper lantern shops.

lanterns relevant. This is the reason

go distribution by train was instru-

why at their shop and during events

ntal, so it was common then to go

they offer lantern painting workshops.

ctly to the station to pick up materi-He further says that he wishes to even

Through this, people’s connection

try to make lanterns as they once were

he local station was much deeper

made. He dreams of making themn it is now, Kouzo remarked. Yama-

completely naturally by even growing

is the only remaining paper

his own bamboo and making his own

er n s hop in a tow n on c e hom epaper! We can’t wait to have our town

around 5. The fourth Yamasaki,

lit up by the luminescent glow of his

uhiro says that being the only

original lanterns.

aining shop, he wishes to contin-

raisedstationnear, I
isiting
onderd eats
nderfulThe 3 generations of the Yamasaki family (from left): Kouzo, Makoto, and Yaushiro. They are holding masks used for the ‘Beccha’ fall festival.

Chief Clerk

Assistant StationmasterToshiyuki Ogawa

Yoshiaki Sakamoto

I’ve seen our station in its
past form, its temporary
form during construction andof course current iteration.
As the station just keeps
getting better, I hope it will
get recognized in some small
way not just around Japanbut the world over.

Welcome all to Onomichi
Station! The first anniversary is almost upon us. I hope
you’ll stay awhile and enjoy
yourself here. Everyone
knows Onomichi’s tasty
ramen, but I hope you’ll givethe excellent udon a try inthe station eatery.

Celebrating our new station’s
first anniversary !
Words from the station staff

ABCss N oter’maste

book,ies’
a foordings
wandeation
The St「Noodle Shop Miyachi」
After finishing an errand at city hall and on theUdon tempura Chinese style580yenway back to the station, I realize I want someudon. That was the day I encountered Miyachi.Ithought it was just an udon shop but I just can’t
help but order their udon tempura Chinese
style. It’s udon soup stock with tempura but
topped with pork belly and fermented bamboo
shoots. I sip the delicious broth made from Seto

Delicious & local
Seasonal ingredients.

inland seafood one mouthful at a time. Today I
hurry in early to beat the lunch rush and duckinside for a happy bowl of noodles. Delicious!

1-6-22 Tsuchido, Onomichi 722-0035, Hiroshima
0848-25-3550

An interview on the 1st anniversary of our new station with the Onomichi
stationmaster and Managing Director of the tourism association.

Homemade syrups
Made right here

Editor: Share with us your feelings about the 1st anniversary of

be a question of whether we be there as a backgroundthe station.

supporter or if we come to someone’s aid when the need

Keiji: Hearing how the building of a new station had becomearises.

the talk of the town, made my excitement for it soar. I’ve been

Toyoaki: I hope that we can play the part of providing

with JR for over 20 years now, but this has been my first

information not readily available online to visitors upon arrival

chance to work at a brand new station. It’s a privilege and an

to the area. Through the available communication channels,

honor for me!

we will strive to further promote the value of this station to all

Toyoaki: Having the front entrance of the station completely

so as to better put it in the public eye.

open all the way back to the platforms lets you feel theexhilaration of the splendid seascape the moment you step off
the train. I am proud to have the station as a thrilling hub for all
visitors to Onomichi and the Shimanami Kaido as well as all
the great amenities here.
Editor: What’s your outlook for the station’s future?
Keiji: As the railway is always just a means of transit, I think ofeverything as to how we can serve others. It always seems toThe 30th
Onomichi craft exhibition
2020.3.20-4.5

Onomichi Tourism Association
Managing Director Toyoaki Okada「Shinami H assa ku Chu-hi」 The popular Hiroshima Hassaku Chu-hi Recognizedby the Hometown Sunny Certification Committeeorganized by JR West Japan Okayama Group andLocation: Senkoji Park Kaori Pavilion

local experts, and produced in collaboration with(Free entrance)
Time:

9:30-5pm (final entry at 4:30)

Details:

Local craftsmen’s works will beon display or on sale.

AcidBlue corporation, had ceased production due
to effects of national disasters. Now with a newpackage, we are rereleasing it under the nameShimanami Hassaku Chu-hi. Using 100% Hassaku

Ceramic or glass workshops will
be on weekends & holidays

juice, we hope you’ll enjoy the superb bittersweet
flavors of this beverage!

A memorial exhibition of Isamu
Yakata’s sculptures will be also held.
Phone:

Onomichi Station
Stationmaster Keiji Iwamoto

On sale now at the Onomichi Station 7-Eleven0848-36-5495「JR Okayama Furusato Okoshi Project」
https://jr-furusato.jp

Organized by
the Onomichi Tourism Association
Find us on the web at ‘Onotabi’Onomichi Station Shop Information
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Onomichi Tom’s Sandwich & Bar

m 3 HOSTEL

0848-29-9332[Sandwich] 10:00am-5:00pm

toms_onomichi(last order 4:00pm)

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0848-29-9330
https://m3hostel.com[Bar] 5:00pm-11:00pm

Onomaru Shouten[Check in] 3:00pm-10:00pm

0848-29-9334[Check out] 10:00am

0848-29-9335(Bike Rental)m3_hostelonomaru_shouten(last call 10:30pm)［Café & Shop］7:30am-7:00pm［Onigiri Stand］7:30am-5:00pm［Bike Rental］9:00am-6:00pm

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Shokudo Michi

7-Eleven Heart-In JR Onomichi

Tourist Information Center

0848-29-9337
michi_onomichi[Weekday]
11:00am-2:00pm / 5:00pm-10:00pm[Saturdays, Sundays, and holidays]
11:00am-10:00pm

0848-22-4521

5:30am-11:30pm

0848-20-0005
Holiday 12/29-12/31

9:00am-6:00pm
English OK

Published by West Japan Railway Company Onomichi Station, TLB Inc., JR Servicenet Okayama, Onomichi Tourism Association Editing by: Mao Kuramoto, Mai Kumagai(TLB Inc.)
Design by: Hiroyuki Nagatomo(Tsuneishi LR Inc.) Photography by: Masaki Matsuda(Studio M) Translation by: Peter Card(Tastemaker)
Published March 10th, 2020 Copying or reprinting this magazine without permission is prohibited.