Japan Uncovered #7: Setouchi’s local delicacies, sword-making tradition a
Source: The Mainichi
The Okayama Prefecture city of Setouchi is famous for its olives, oysters, and Mediterranean climate, and the surrounding waters have come to be known as “the Aegean of Japan.” Just look at the idyllic port city of Ushimado or hike up to the temple hidden in the hills or the olive garden overlooking the Seto Inland Sea. Sometimes it almost doesn’t look like Japan!
The people living in this area are open and have unique histories linked to the towns they live in. As a municipality, Setouchi is actually relatively recent, created in 2004 following a merger of the three historically distinct towns of Oku, Ushimado and Osafune. You can feel the ancient craftsmanship in the Osafune region, home to a centuries-old sword-making tradition, explore the rice fields and art in the Oku area, and enjoy Greek fusion cuisine in the resort town of Ushimado. The diversity of atmospheres is definitely what I appreciate the most and I never get bored traveling within my own city.
Sword-making up close
The Bizen Osafune Japanese Sword Museum in Osafune is a must-visit — and despite what its name suggests, it’s not just a museum. It’s an open workshop space where contemporary craftsmen actively work: forging blades, polishing, engraving and more, each in their own atelier, creating custom modern-art swords. It’s no exaggeration to call it a living tradition, as you can witness the various stages of sword-making unfold right before your eyes. Visit on the second Sunday of the month to see “Koshiki Tanren,” a traditional sword-forging demonstration using ancient techniques — but watch out for flying sparks! You can even try cutting objects with a sword like I did.
Juicy and sweet ‘Shine Muscat’ grapes
The Shine Muscat grapes grown in Okayama Prefecture are in season from early June to late October. I’ve never tasted grapes so juicy and sweet, with very low acidity. They almost taste like candy. Plus, they’re seedless. You can even visit the farms and pick the finest grapes right from the greenhouse yourself.
Fresh and flavorful oysters
As much as I would love to recommend Setouchi’s locally made olive oil, the easiest recommendation when it comes to local specialties is the oysters from Mokake in Oku, near the city of Bizen. The oysters are fresh and flavorful and whether you choose to eat them raw or cook them, they are absolutely delicious. One standout local dish is Kakioko, a savory “okonomiyaki” pancake made with oysters. It is something you will not find anywhere outside of the Japanese countryside!
City information
Population: Approximately 35,000 (as of 2020 census)
Number of foreign residents: Around 1,000 (as of 2020 census)
Area: About 126.21 square kilometers
Convenient access to the city: From Okayama Station, the journey to Setouchi takes about 20 to 30 minutes by local or rapid train, and you can stop at Oku or Osafune stations.
About the writer
Name: Lea Hippolyte
Country of origin: France
Years living in Japan: One year
Favorite Japanese foods: Udon and Mitarashi dango rice dumplings
Favorite thing about Japan: The people! Especially in the countryside, everyone is so welcoming and willing to converse and make a joke.
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In this “Japan Uncovered” series, coordinators for international relations from around the world introduce the charms of the municipalities where they live and work in Japan.
The original article: belongs to The Mainichi .
