The alluring aura of Takashima
Fermented food has become a popular slow food that is good for your health and beauty. Takashima has Japanese sake, soy sauce, miso, and vinegar breweries, and many fermented foods like funa-zushi are rooted in the area's way of life. But why is this place so rich in fermented food culture? Firstly, there is the water. The rain and snow that falls on the Hira mountains springs out from the ground as clear water in abundant amounts. Secondly, there is the weather. This region sees a lot of snow during the winter, and has a damp climate ideal for fermentation. Many fermented foods were invented as preserved foods for winters when the area is snowbound. The city proclaims its charms across the country with the catchphrase, "Fermenting town, Takashima". Please come and experience the allure of Takashima.
Along the prefectural road crossing Makino Pic-Land, some 500 metasequoia trees are planted stretching over a distance of 2.4 km, creating a highland view perfect for the approach to the Makino Highlands throughout the year.
Harie Shozu no Sato: Kabata
The rain and snow that falls on the Hira mountains becomes extremely pure underflow water that springs out in individual household wells. People use this natural-flowing clear water for drinking and cooking, and call the system, "kabata".
The specialty funa-zushi is said to be the oldest form of sushi in existence. The nigoro-buna caught in early spring are pickled in salt, and taken out and washed in mid summer. Then, they are steeped in rice until New Year by which time lactic fermentation has progressed, and are eaten as a delicacy on a day of celebration.
Sake breweries in this region