A Walk Along the Beautiful Yoshida RiverThis relaxing walk begins at the Gujo Hachiman Tourism Association Office(Kinenkan), takes you down along the beautiful and clean Yoshida River forsome unique views of the town. This walk is especially beautiful in the springwhen the cherry blossoms are blooming, in the early morning or at dusk.
Allow about 1 hour to enjoy the view
Leaving the Gujo Hachiman Tourism
Association Office Kinenkan A turnright (north) and head toward Shin
Bashi bridge. Cross the street before
crossing the bridge and look for a set ofstairs leading down to the riverbank Y .
Yoshida riverside
looking west towards theNagara River

Yoshida riverside looking
across the river at themouth of the Kodara
River in spring

Yoshida riverside in theearly evening

Carefully descend the stairs to theconcrete walkway beside the river.
Walk west along the riverbank. From
February until late May you will see
people fishing for Amago (trout) andfrom mid-May until late September they
will be fishing for Ayu. Amago and Ayu
caught from both the Nagara andYoshida rivers is prized throughoutJapan.

Note:
Markers A through Z
correspond to markers on thetourist map included as the last
page in this PDF.
Many of the places described inthis guide can be “visited” on
the Virtual Tour page of theGujo Hachiman website at
http://gujohachiman.com/kankoContinue walking west towards point
Z . As you walk along the riverside you will be able to see where theKodara River joins the Yoshida River. The red bridge in front of Sogi Sui
water shrine will be clearly visible.
At point Z you will be able to see a large river - the Nagara River - into
which the Yoshida River flows. The Nagara River is one of the most wellknown rivers in Japan. Famous for its clean water, the Nagara River
also holds the honour of being named to “Japan’s 100 Famous Waters”
and is one of the “Three Clear-Flowing Rivers.” With no dams, theNagara river’s water levels can change very quickly and without notice.
The Nagara River is also famous for cormorant fishing which can beseen in nearby Gifu. Only masters from the Imperial Fishermen of theHousehold Agency are allowed to use trained cormorants to fish for ayu
on the Nagara River.
In the summer, on nights when Gujo
odori is danced (from mid-July until earlySeptember) the riverside is lit at nightwith hundreds of small lanterns giving
an ethereal look and feel.
In January (annually on or around the20th) local indigo dyers use the cold,clean, fast-running water to fix the dyesin their latest creations. It’s aspectacular and colourful sight!
From point Z retrace your steps backto the Gujo Hachiman Tourist
Association Office Kinenkan & Gift Shopbuilding to continue exploring Gujo
Hachiman.
Traveler Tip! The river is particularly
beautiful in the early evening at dusk!

© 2008 Gujo Hachiman Tourist AssociationAdvisory!
Please exercise caution whenwalking by the river, especiallyin the area east of Shin Bashi
where the path is narrow andslippery. The Yoshida River isfast running with strong
currents that run deep. Water
levels can change quickly
particularly after rainfalls. Only
experienced and strong
swimmers should attempt toswim in the Yoshida River.
Visitors should NEVER try tojump into the river from anybridge.

A Walk Through Historic Gujo Hachiman - page 2 of 2Gujo Ayu
Gujo Ayu is a “terroir” product originating in Gujo Hachiman that is wellknown throughout Japan. Gujo Ayu is caught from either the Yoshida or
Nagara rivers in or near Gujo Hachiman.
Restaurants serving Gujo Ayu must display a certificate of authenticity.
A culinary experience that should not be missed, the Gujo Hachiman
Tourism Association can recommend a reputable ayu restaurant thatserves authentic Gujo Ayu.

Tips for Eating Gujo Ayu
Gujo Ayu should only be served in season (mid-May to September).
This tender slightly sweet fish is best enjoyed fresh not frozen!
Ayu is grilled and served whole - with the head, tail, bones , etc., intact.
Known as “shyo yaki” the fins and tail are dipped in salt to prevent themfrom burning and are removed before eating - ask a local to show youhow!
Ayu is best cooked and served immediately. The tender meat dries out
easily and does not survive reheating well.

Amago

Amago, or “Japanese trout” is another delicacy from the Yoshida Riverthat should not be missed. The Gujo Hachiman Tourism Association canrecommend a reputable restaurant that serves amago. Like ayu, amago
is best enjoyed fresh, never frozen and not reheated.

Sake, Tofu and Green Tea

Sake, tofu and green tea (o’cha) all depend on clean fresh water. For
sake and tofu, clean fresh water is essential in the manufacturing
process; for tea, clean fresh water is important in both the growing andbrewing.
With an abundance of clean fresh water, originating from rivers andnearby mountain springs, sake and tofu produced in Gujo Hachiman isprized for its fresh clean taste. And locally grown tea, produced in small
quantities and processed by hand, is renowned for its wonderful tasteand aroma.

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Public Toilet

Tourist Information

Jizo Shrines

Temples and Shrines

Autumn colour viewing

Spring Cherry blossom viewing+,*-.&/01!"#$%&'()*Igawa Komichi - is a small narrow(approx. 1 metre wide) street flanked bya small water canal. Too narrow for evenbicycles to pass, a stroll along this littlestreet takes you back centuries.

Gujo Hachiman’s fine feudal castle sits ona hill overlooking the valley and the town.
The original castle, which has since beenrebuilt, was built in 1559 by feudal lord
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Sogi Sui water spring is thesite where fifteenth century
poet Sogi and local feudal
lord To Tsuneyori
exchanged farewell poems
when the poet returned toKyoto after visiting Gujo
Hachiman.

Yoshida River

TEL 0575-67-0001
www.yoshidayaryokan.com

Yoshidaya Ryokan &City Hotel

http://ohmamiya.com/TEL 0575-65-4131

Traditional Hand-madeCinnamon Candyfor over 120 Years

Ohmamiya

Shokunin Machi is oneof several wellpreserved historicstreets in Gujo
Hachiman. In feudal
times this is where
the town’s craftsmen
lived and operated
their businesses.

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