Accessibility
Osaki Koudo

Miyagi Prefecture

Miyagi Prefecture
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Kashimadai
2 A la datena Michi-no-Eki

1 Naruko Onsenkyo(Roadside station)

3

Kabukuri-numa

Naruko Onsen area, Osaki City

6 Kamikawaramachi, Iwadeyama, Osaki City

Shin-Onuma area, Tajirikabukuri, Osaki City

Renowned as a therapeutic hot spring

There is a farmers' market and aOver 100,000 migratory geese can beresort. It is rich in both quality andsouvenir shop, bringing together theseen at Kabukurinuma, which is aquantity of hot spring water, and is well

local specialties from the Iwadeyama

Ramsar wetland site.

known for its efficacy and spring quality.

and Naruko areas.

The Taberu (eating) Field Museum

Osaki Region Committee for thePromotion of Globally Important
Agricultural Heritage Systems

osakikoudo.jp/food-museum/osakikoudo.jp/Contact Us
Osaki City Industrial Economic Department, Globally Important Agricultural Heritage Systems Promotion Division(Secretariat of Osaki Region Committee for the Promotion of Globally Important Agricultural Heritage Systems)
TEL 0229-23-2281

E-Mail osaki-giahs@city.miyagi.jp

Agricultural Experience
With its high-quality water sources and fertile soil, the Osaki region isstill home to many farmers who produce a variety of food products. Herewe will introduce some of the places where you can interact with thesepeople, learn about the biodiversity, their wisdom, and culture, andexperience their lifestyle and farming activities.

pp.3-4about Osaki Koudo（大崎耕土）

A region rich in biodiversity, recognized as a Globally Important Agricultural
Heritage Systems site

Located in the Tohoku region of Japan, the Osaki area of Miyagi Prefecture (consisting of one city and four towns: Osaki
City, Shikama Town, Wakuya Town, Kami Town, and Misato Town) has a high-quality water source and fertile soil thathas been protected since ancient times and was recognized as "Osaki Koudo", a Globally Important Agricultural Heritage
Systems (GIAHS) in 2017. With its rich, natural rural landscape, unique lifestyle and culture, and vast biodiversity, thisplace offers a relaxed and peaceful time not found in the city.
In this tranquil environment, visitors can experience the satisfaction of actually growing crops and enjoying produce
grown in this area with its unique local flavors. This relaxed form of travel is called "GIAHS Tourism". It allows visitors
to enjoy the "Osaki Koudo", a Globally Important Agricultural Heritage Systems, by experiencing the natural

About Globally Important
Agricultural Heritage Systems
It is a system under which the Food and Agriculture
Organization (FAO) of the United Nations, recognizes
globally important agriculture, forestry, and fisheries
regions (agriculture, forestry, and fisheries systems).
generation the traditional agriculture, forestry, andfisheries that have been practiced for generations,and the culture and landscapethat have developed along withthem, as a "living heritage".

environment and history, and is linked to the preservation of "Osaki Koudo" by utilizing local resources. Take a breakfrom the hustle and bustle of the city and experience an extended vacuation to enjoy interacting with the nature, culture,people, and creatures of Osaki Koudo.
1Food

These efforts are aimed at passing on to the next

more about

Having developed as a rice paddy area since ancient times, the Osaki region
is home to fermented foods such as miso and soy sauce, the "Gotsuo"(treat/ feast) rice cakes of the Osaki Koudo, and traditional vegetables thatare unique to the region. We will introduce recipes that are unique to Osaki,
where a wide variety of ingredients are available and a unique cookingmethod that has been loved for many years has taken root.

pp.5-6osakikoudo.jp/english/2

SpotsYusa Kajitsu Kobo (Yusa fruit workshop)
Blueberries are grown without the use of pesticides or chemicalfertilizers. The farmers grow Yukimusubi rice with fewer pesticides andchemical fertilizers, and are committed to providing delicious, safe, andworry-free products. Hands-on blueberry picking experience is offered.

Yotchan's Farm
Rice (hitomebore), vegetables, chili peppers (about 7 kinds) aregrown almost pesticide-free. These ingredients are processed into
the signature product, Yotchan's-nanban. Hands-on bamboo shoot

The Osaki region has long protected its high-quality water

digging and rice harvesting experience is offered.

sources and fertile soil. As a result, there is long-standing
agricultural wisdom and culture that has been passed down
through the generations. There are a wealth of places in the Osaki

Kanbai Shuzo (Sake brewery)area where you can learn about some of the farming activities

Established in 1918. With the product concept of "one cup offrom the farmers who operate the farms there, and also observe

delicious sake", the extensive selection that includes Miyakanbai,

and experience their lifestyle. Surrounded by the endless expanse

Ousaki, and Yo-no-Shizuku is also appealing. You can experienceof nature and friendly Osaki farmers, you can experience thethe depth and deliciousness of sake on a brewery tour.

extraordinary culture, including the joys of farming.

Agricultural Experiencein OSAKI KOUDO

Delicious Farm
A leading producer in Kashimadai that grows Delicious Tomatoes, sells
processed tomato products, and also manages a cafe. A variety of produce
can be harvested throughout the year. Hands-on mini-tomato picking andtomato processing experiences are available throughout the year.

Kaburinuma Numakko Club
Guided tours are available to experience the roosting and flight ofgeese in Kabukurinuma and surrounding rice paddies, a Ramsar
wetland that is a wintertime tradition of Osaki Koudo. See thebreathtaking scenery of about 100,000 geese.

Paddy Field

Yashikirin "Igune"(homestead woodlands)

Biodiversity

The rural landscape stretching as far as theYashikirin or homestead woodlands isThe paddy fields are home to numerous

eye can see is a unique landmark of the Osaki

planted around the properties. It is used toaquatic organisms and serve as importantarea. It changes its appearance depending onprotect the property from wind and snow,

wintering grounds for migratory birds. Aboutthe season, from green and blue in theand for food, building materials, and fuel.

100,000 geese migrate to "Kabukurinuma", asummer to gold in the autumn.

Numerous creatures that inhabit the paddy

Ramsar wetland.

Miyagi Osaki Tourism Bureau
Visitors can experience the charm of Osaki Koudo through aselection of hands-on activities, including rice planting, making
Zunda rice cakes, Kokeshi doll painting, Uchikawa fieldwork,and a visit to Igune.

fields and Igune, move back and forth
between the two depending on the season.

34

Recipe

The Osaki area is home to a wide variety of rice, uniquelocal vegetables, preserved foods for surviving thelong winter, and a fermentation culture brought about
by these ingredients, as well as a food culture filled

Shimippanashi Nimono (Simmered tofu dish)with the wisdom of the ancestors who embraced
nature and lived in harmony with it. Indulge in its

Foodfl a v o r s u n d e r t h e b l u e s k y a f t e r t h e f a r m i n g

in OSAKI KOUDO

Ingredients (for 2)

Methodexperience. It is sure to be a wonderful trip that will fill

Shimippanashi (Frozen and matured tofu)

Pre pa ra tion

both your heart and your stomach.

(bite-size) ... 4 pieces

・Soak dried shiitake mushrooms in water. Keep the waterBamboo shoots (bite-size) ... 200 g

for later use.
・Remove the salt from the kelp, and tie it into a knot.

Dried shiitake mushrooms … 4 pieces

Rice

Fermented Food

Osaki Koudo is a driving force in theThe area is known for its fermented

Japanese rice culture. Hitomebore,

food culture, which has continued

Sasanishiki, and Sasamusubi weresince the Edo period. From sakeborn in this area. Safe and worry-free

made from rice malt and miso maderice production with consideration forfrom fermented soybeans and otherthe environment, such as in rice

agricultural products.

paddies, is also noteworthy.

・Cut green beans into bite-sized pieces and boil for 2

Green beans ... 2 pieces
Carrot (bite-size) ... 1 piece

minutes.

Salted kelp ... 40cm

Tear the konnyaku into pieces and blanch in boiling water.

Konnyaku (Konjac) blocks ... 60g

1 Put all ingredients except green beans in a pot, add A
and cook over high heat. Bring to a boil, reduce heat toA Dashi stock ... 300ml

medium and remove the scum.

Shiitake mushroom stock ... 300ml

2 Add B, reduce heat to low, cover with a drop-lid andsimmer for about 10 minutes.

B Sugar ... 4 tablespoons

3 When the carrots are cooked, the dish is ready to serve.

Traditional Vegetables

Mochi Rice Cakes

Traditional vegetables are rare vegetables that

Mochi rice cake is a feast of

can only be grown in certain regions.

the Osaki Koudo. Consumed

Kamiibano-satoimo (taro roots) from theat festivals, celebrations, andSanbongi Kamiibano district and Onikoube-na

as an oﬀering for hospitality.

Salt ... 1/4 teaspoon

The "Shimi Tofu" is a winter delicacy, typical of the Iwadeya-(similar to turnip) from the Onikoube district,

Some 46 diﬀerent ways toPotato starch ... 8g / water ... 15cc

ma area of Osaki City. "Shimippanashi" is matured frozen in

Naruko Hot Springs, each has their distinctive

enjoy mochi, including

the same cooking process as making the "Shimi Tofu" butﬂavors and characteristics depending on theshrimp cakes unique to thewithout the drying-out stage. It features a much moister

soil and climate of the area.

region, are available.

texture than the "Shimi Tofu" due to the water content.

5Soy sauce ... 2 tablespoons

Serve in a bowl and garnish with green beans.

Mirin (sweet cooking rice wine) ... 2 tablespoons

MEMO6