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There are many high quality cakes, baked rich in the local characteristics of the Seto Inland Sea, famous for its scenic beauty. Their excellence surpasses national standards, and they are famous at National Confectionery Expositions. |
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This kind of seafood delicacy was first prepared under the direction of feudal retainers who were transferred to Edo (currently Tokyo) during the 17th to mid 19th century in the residence switching system, so that they could take it as a pleasant gift for their wives and children already staying in Edo. It is still giving travelers pleasure as a high-quality souvenir. The large and small sea-bream and schools of small fish nurtured by the sparkling blue waters of the Seto Inland Sea are turned into the shore-grilled fresh sea-bream (Hamayaki), dried fish (Hoshisayori), Mamakari dried fish for mirin seasoning, overnight-dried fish (Ichiyaboshi), and other products. |
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As for fish paste products, there is sea-bream chikuwa made with small sea-bream as the main ingredient, and deep-fried fish paste (Gasuten) made with Tenjiku sea-bream as the main ingredient. These local specialties are famous throughout Japan. |
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Chirimen Iriko Dried Fish From June to December, the fleet of boats at Hashirijima-cho in Fukuyama City fish the waters of the Seto Inland Sea. The catch of anchovy fingerlings (young sardines) is quickly parboiled and dried. They can be eaten as is, marinated, or used to add seafood flavoring to kakiage tempura and other dishes. Chirimen Iriko are also full of calcium and a healthy choice for natural food lovers.
Contact : Hashirijima Fishing Co-op
TEL 0849-84-2007
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Grown in the warm climate of the Seto Inland Sea and nurtured with the abundant water of the Ashida River, Fukuyama arrowhead root, with its vivid indigo color, has become an indispensable element of New Year's osechi dishes and other special celebrations. Its sweetness combined with a light bitterness makes it an excellent flavoring for sweet, boiled dishes, deep-fried dishes, and a variety of others. Fukuyama arrowhead root is shipped throughout Japan, and the region has become the country's number one producer.
Contact : Fukuyama City Agricultural Co-op,
Kawaguchi Branch
TEL 0849-53-0530
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In the town of Tomo, with its over 1,000 years of history, there is a medicinal liquor called Homei-shu which was passed down from the "years of the gods." It is a sweet liquor made from fermented mochi rice and has become well-known for its highly nutritional value derived from extracts of over 16 varieties of herbal medicine including Korean ginseng. It is also reputed to increase longevity.
It is said that twill cloth has been made in the Bingo region since at least the Asuka period (593-710). With the Edo period (1603-1867), under the encouragement of the fief, the cultivation of cotton crops and the manufacture of stripped cotton cloth became widespread and Bingo Gasuri was conceived, becoming one of Japan's three greatest kasuri. This region became well-known in particular for high-quality products such as yarn-dyed items. Other products include wool kasuri, silk kasuri, and kimono-length kasuri. 
Matsunaga is called "Geta no Machi," (Town of Geta). Geta made in Matsunaga account for 60 percent of the geta made in Japan. Geta production became popular in the area around the beginning of the Meiji period (1868) when salt shipping boats began to bring back loads of cheap lumber on the return leg of their journeys from Shikoku and the Sanin side of Japan.
| The tatami facing of Bingo Omote reed mats in this area are made with rushes carefully selected for strength, even texture, and shiny bluish-silver hue. The mats have become widely loved for their quality. Shorter reeds are also used to make a variety of handicrafts. |
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