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Food & Craftmanship
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- Food & Craftmanship
Ozu, a small medieval domain of 60,000 koku, is known for its culinary artistry, cultivated by skilled craftsmen to be worthy of offerings to the feudal lords.
The Hiji River, flowing leisurely from the mountains to the sea, brings with it the bounty of the land, sea, and river.
Enjoy the local cuisine, shaped by the wisdom of ancestors who lived in harmony with the river's flow.
The Hiji River, flowing leisurely from the mountains to the sea, brings with it the bounty of the land, sea, and river.
Enjoy the local cuisine, shaped by the wisdom of ancestors who lived in harmony with the river's flow.
Traditional Japanese Confectionary
Treasured confections beloved by the successive lords of the Ozu Domain.
These sweets, born in the peaceful castle town, have been passed down for 400 years, retaining their original form.
As you hold them in your hands, let your thoughts wander to the days of old.
These sweets, born in the peaceful castle town, have been passed down for 400 years, retaining their original form.
As you hold them in your hands, let your thoughts wander to the days of old.
- Shigure, a signature confection dating back to the Edo period.
- Shigure was created in the Edo residence of the Ozu Domain. Its unassuming appearance belies the refined craftsmanship of the artisans who perfected it. The simplicity of azuki beans and rice flour, brought to life by the pure waters of the Hiji River, makes it a treat cherished for its humble elegance.
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- Gessomochi is a traditional mochi sweet passed down since 1624, once reserved exclusively for the feudal lord.
- Gessomochi was a favored treat of the second lord of the Ozu Domain, Kato Yasuoki. This delicate dessert features smooth red bean paste wrapped in warabi mochi, and is finished with a dusting of roasted green soybean flour. The meticulous craftsmanship behind its creation has been passed down through generations within a single family.
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- "Rikka no utage," is made with candied Ozu chestnut paste (kinton)
- The mountainous regions of Ozu provide the perfect conditions for cultivating high-quality chestnuts. Celebrating this autumn harvest, a long-established confectioner has created a chestnut dessert that lives up to the name "Feast of Chestnuts," capturing the rich flavor of the local chestnuts.
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Imotaki (local hot pot), Satsuma (local broth), Soy Sauce
The fertile Ozu Basin, formed along the middle reaches of the Hiji River, has given rise to abundant harvests,
which have been transformed by the wisdom of the region's ancestors into unique local cuisine.
As you explore these local flavors, you gain a deeper understanding of the daily life and heritage of Ozu.
which have been transformed by the wisdom of the region's ancestors into unique local cuisine.
As you explore these local flavors, you gain a deeper understanding of the daily life and heritage of Ozu.
- Imotaki (local hot pot)
- Imotaki is a traditional dish that has been a part of community gatherings since the feudal era. Taro grown in the rich soil along the Hiji River is simmered in a broth made from sweetfish (ayu). Even today, people gather by the riverside for a festive meal around a large pot, continuing a tradition that has lasted for generations.
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- Satsuma (local broth)
- Satsuma is a local dish from the mountainous Kawabe region, located upstream along the Hiji River. The dish features amago (local trout), which is carefully grilled and combined with barley miso, a specialty of the Nanyo region. The result is a rustic yet flavorful dish that is much more than just a simple rice topping.
See details (Ozu City homepage)
- Soy Sauce
- Kajita Shoten, a long-established soy sauce brewery in Ozu, has been fermenting soy sauce in cedar barrels for over 100 years. Even today, they maintain the tradition of long-term fermentation, lasting over 18 months, in harmony with the living yeast that resides in the brewery. The resulting soy sauce, with a flavor that can only be experienced firsthand, is a testament to the meticulous craftsmanship passed down through generations.
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Amago (local trout) & Ayu (sweetfish)
Beginning their journey from an elevation of 460 meters and traveling over 100 kilometers,
amago and ayu are nurtured by the long, meandering flow of the river.
Celebrated as the taste of early summer, these fish have enriched the lives of those living along the Hiji River.
amago and ayu are nurtured by the long, meandering flow of the river.
Celebrated as the taste of early summer, these fish have enriched the lives of those living along the Hiji River.
- Amago (local trout)
- In the mountain village of Kawabe, nestled along a tributary of the Hiji River, amago are cultivated in the crystal-clear waters. This region, where mountain village culture coexists with nature, produces amago with a deep respect for the natural environment, offering a taste that reflects the harmony between people and the land.
See details (Ozu City homepage)
- Ayu (sweetfish)
- The opening of the ayu fishing season marks the arrival of summer in Ozu, the riverside town. Enjoy freshly caught ayu, nurtured by the clear streams, at a riverside eatery along the Hiji River. In the feudal era, grilled ayu was considered a delicacy fit for the lord of the domain.
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Fugu (puffer fish) & Hamo (local eel)
The rich flow of the river eventually merges with the nurturing sea.
Venturing downstream from the castle town, you'll find yourself in Nagahama, a coastal port town along the Iyonada Coast.
Renowned among those in the know, this area is celebrated for its excellent coastal fisheries. Even the bounties of the sea here are considered gifts from the Hiji River, and encounters with the finest wild-caught fish often happen by pleasant surprise.
Venturing downstream from the castle town, you'll find yourself in Nagahama, a coastal port town along the Iyonada Coast.
Renowned among those in the know, this area is celebrated for its excellent coastal fisheries. Even the bounties of the sea here are considered gifts from the Hiji River, and encounters with the finest wild-caught fish often happen by pleasant surprise.
- Fugu (puffer fish)
- Nagahama is a hidden gem, famous for its natural tora fugu (tiger pufferfish). The fugu caught off Nagahama’s coast, known as "Nagahama Fugu," is highly regarded by top-tier restaurants in major cities. There's nothing quite like the luxury of tasting this delicacy right at the source.
See details (Ozu City Tourism Association homepage)
- Hamo (local eel)
- Nagahama's hamo has been a favorite even in the ancient capital of Kyoto. Stroll near the port, and you'll spot wild-caught hamo swimming in saltwater tanks. The area is lined with historic fish shops, some of which have been in business since the Meiji era, where you can witness masterful knife skills honed over generations.
See details (Ozu City homepage)
地酒など
肱川の上流に佇む、一軒の小さな酒蔵や
大洲発のブリュワリー、地元の素材を使用したクラフトコーラなど。
受け継がれてきた伝統、そして新たな発想で生まれる、
歴史と自然に育まれた大洲の魅力を味わう。
大洲発のブリュワリー、地元の素材を使用したクラフトコーラなど。
受け継がれてきた伝統、そして新たな発想で生まれる、
歴史と自然に育まれた大洲の魅力を味わう。
The Hiji River Flows Once More: The Harmonious Breeze of Fine Sake
Yoro Sake Brewery
Yoro Sake Brewery
In the world of Japanese sake, there's a saying, "Good sake is brewed through harmony, and good sake fosters harmony among people." This belief guides the small sake brewery's commitment to handcrafting its sake. This rare brew, seldom found on the market, is a treasure to be savored in the castle town.
大正時代から残る
赤煉瓦倉庫で生まれた
クラフトビール
赤煉瓦倉庫で生まれた
クラフトビール
大洲の地で新たな挑戦を続けるクラフトビールの臥龍醸造。地域の特産品を副材料にしたクラフトビールは、城下町の新たな風物詩。希少な一杯を、歴史の街で味わう。
調味料メーカーが挑む、
サステナブルな
クラフトコーラ
サステナブルな
クラフトコーラ
廃棄されるはずの柑橘や生姜、原木椎茸などを活用した、大地の恵みと農家の想いが詰まった爽快な一杯。一口飲めば、肱川の清流のような爽快感が広がる。