Recommended Course

The Kano River, flows northward to the Izu Peninsula nurture abundant water and many lives.
One of blessings is the high quality wasabi from Amagi. Traditional wasabi grown by the method called Tatami-Ishi-shiki, utilizing the slopes and deep valleys formed by the volcano has been carefully inherited by locals.

Shio-Katsuo is still manufactured by using the traditional hand-made method since the Edo period. In the fisherman's town that preserves tradition, you will be able to experience warmth and culture. The setting sun, which is said to be the best in Japan, softly wraps the end of the day in the town.

During spring to early summer, Tengusa(Agar weed) harvesting and sun-drying are particularly popular. You can see the red carpet on the shore of Nishiizu Yagisawa. Tengusa caught by professional female divers, is know for the quality Yagisawa Herb brand. They are very fine, sticky, chewy, and have a strong aroma and sweetness.