Sightseeing Spots

Koishihama Scallop Deck

Koishihama Scallop Deck opened in the summer of 2015. We will also be selling Koishihama souvenirs and Santetsu goods, as well as scallop farming tours. If you make a reservation, you can enjoy a barbecue on the grill on the deck.This is a new tourist spot with an outstanding view.

Tsubaki no Sato Ofunato Tsubakiju Bento

Chinju is a word that means longevity, and is said to represent 101 years old. Based on the Japanese dietary philosophy that eating seasonal foods that are harvested locally during the season is the healthiest.

Local cuisine (tofu dengaku, etc.)

A seasonal panel display of wild plants from the Hayasaka Highlands. The restaurant sells soba mochi, skewered mochi, and dengaku tofu.

Full family business experience

Three to four people from each family stay in different homes in the village, and as they live together, they learn about the wisdom of living in this area, the food culture unique to the local area, and the exchange of hearts and minds that is hard to experience in everyday life. Learn the power to live with emotion. learning effect Communication skills, interpersonal relationship building skills, realities of farming, mountain and fishing villages, industry, realities of food production sites, food education, nature experiences, local customs, local history and culture message to teacher In order to further improve the quality of the learning effect, host families also conduct tours of advanced sites and skill-up training as appropriate. In addition, we can increase the number of accepting families by collaborating with neighboring municipalities.

Ankoro persimmon

The second generation of Hermano is so skilled that they even opened a store at Iwate Confectionery Expo. The shop is popular for its long-established Japanese sweets as well as stylish cakes made with seasonal fruits. Ankoro persimmons are recommended as souvenirs. The seeds are removed one by one from carefully selected dried persimmons, and carefully filled with paste and yellow bean paste, and the whole persimmon is coated with yokan.

Motsuji Temple in winter

Umineko Onsen Yulux

Kawanishi Daenenbutsu Kembu

This is a Nenbutsu dance that has been passed down in the Kawanishi area of ​​Kinugawa, Oshu City for about 900 years. When Kiyohira, the first generation of the Oshu Fujiwara clan, who built Chuson-ji, a world heritage site, prayed to bring the souls of those who died in the battles of 1995 and 3000 to Buddhahood, a monkey (an incarnation of Buddha) appeared and prayed to him. It is said that he danced and guided the souls of the deceased to the Pure Land. Before dancing, it is customary to recite the Nembutsu in memory of the ancestors, and then, to the sound of drums and flutes, the dancers wear horse tails and torizai (horse tails) on their heads. They dance in a dignified and heroic manner, wearing chicken tail feathers and holding a fan, aya bamboo (kongou-zue), and a sword in their hands. Every year, it is dedicated at Chuson-ji Temple on May 3rd and November 3rd during the Fujiwara Festival, and on August 24th at Osegakie. As one of the "furyu dances", "Kenkenbu", which includes Kawanishi Daenenbutsu Kenbu, has been registered as a UNESCO Intangible Cultural Heritage. (2022.11.30) → [ Oshu City Homepage ]

Hope Water System Iwanakan

The ``Iwana'' grown using the abundant spring water from Mt. Iwate is one of the best in the world. In addition to the standard salt-grilled dish, you can also enjoy it as sashimi or sushi.