Unzen Onsen, Shimabara Onsen, and Obama Onsen are scattered throughout Kyushu, making it one of the most popular hot spring destinations in the country. It is also a treasure trove of quirky local cuisine, such as "garnish zoni" and "kanzarashi. Recommended for a relaxing trip.
Unzen and Shimabara are home to tourist attractions such as Gokokuji Temple, trolley trains, and Bizan (Mt. Bizan), tourist events such as the Natsukoshi Festival, Shimabara's first market, and Misogoro Festival, and local delicacies such as gelato, Obama champon, and kurusu.
Unzen, a highland resort, is Japan's first national park. Visitors can enjoy beautiful nature all year round, starting with the cherry blossoms that herald spring, followed by azaleas, fresh greenery, autumn leaves, and fog ice. An hour-long walk around the primeval swamps and Unzen Hell on foot is also popular.
It is also recommended to take the ropeway from the Unzen Mountain Information Center to the Nitatoge Observatory and Myokamidake Observatory. There are also a number of hot springs where visitors can stop by to relax after a long day of hiking, including the Unzen Spa House, which houses both an art museum and a hot spring, and the Kojigoku Onsenkan, which is said to have been visited by Shoin Yoshida, a famous Japanese poet.
At the foot of Unzen is the seaside hot spring town of Obama Onsen. Visitors can enjoy the rustic atmosphere of the town, with its cozy inns and the steam rising up through the streets.
At the "Sea Open-air Bath: Nami-no-Yu Akane," a day-trip hot spring with an open-air bath that borders the sea, you can enjoy the feeling of being bathed in the sea at sunset. After the bath, enjoy the local cuisine, which is richly prepared from the local mountain and sea foods.
Shimabara, on the other hand, is a waterfront city with vestiges of a castle town. Shimabara Castle, built over a period of seven years by Shigemasa Matsukura, lord of the Shimabara domain, stands out with its chalk-white keep standing out against the greenery. A visit to the Christian Museum and the local museum, which are also located here, is recommended.
Every autumn, the Shimabara Castle Firelit Noh Play is held, offering visitors the chance to enjoy the ethereal world of the castle. There are samurai residences in the castle, but as in a city of water, there is an irrigation canal in the center of the street and clear spring water flows through the canal. The spring water is still used as water for daily life, and there is a communal washing area where neighbors can socialize while washing dishes.
Another characteristic of this area is the abundance of retro architecture. Moridake," a 170-year-old former house in the town, provides tourist information and also sells locally produced miso and soy sauce.
At "Blue Barbershop Kobo Momo," a former barbershop from the Taisho era that has been remodeled as a coffee shop, visitors can enjoy delicious curry and cheese cake amidst an array of old-fashioned mirrors and chairs. Try the specialty "Kanzarashi," made of white bean flour cooled in spring water and topped with special honey.
Unzen is an international tourist destination, designated as National Park No. 1 and blessed with a variety of natural beauty. In addition to a golf course, tennis courts, and campgrounds, the area is also home to Unzen Hell, known for its sad history of Christianity, and Hakuun no Ike Pond, a popular camping spot. The Unzen Mountain Information Center, located in the center of the hot spring re...»
Tachibana Shrine has a vast 36,000-square-meter shrine grounds and the largest torii (gateway) made of granite in Kyushu. At the end of the year, the "world's largest kadomatsu," recognized by the Guinness Book of Records, makes its appearance.The giant kadomatsu, more than 11 meters high, is illuminated until dawn to welcome the new year in a solemn atmosphere....»
Also known as Moridake Castle, it took Shigemasa Matsukura seven years and three months from 1618 to build the castle at Moridake in the center of the Shimabara Peninsula. His son Katsuie was accused of being responsible for the Shimabara Rebellion and had his territory confiscated and condemned. Thereafter, Takanori Tadafusa, Matsudaira Tadafusa, and others became the lord of the castle, and the...»
Run-off water from the famed Unzendake Mountains (One of Japan’s top 100 sources of delicious water) is used to mix stone-ground Japanese flour. Salt used is sea salt from salt beds of Tsushima island, which is full of minerals. In order to bring out the chewiness of the noodles, the dough is rested and pulled over and over again. Finally, the noodles are pulled until they are thin as threads. Due...»
A local specialty of the Shimabara Peninsular, formerly the Shimabara Domain. During the Shimabara Rebellion, rebel leader Amakusa Shiro ordered peasants to keep stores of provisions for the army. Ingredients were gathered from the mountains and sea to make zoni to feed the army during the three month battle....»
The Shimabara somen bowl is a modern take on the renowned local somen noodle of the area by numerous local restaurants and chefs. The definition of a Shimabara somen bowl are: 1) It must use Shimabara somen noodles. 2) Other ingredients must be from the Shimabara peninsula, as much as possible. 3) Use the same bowl every time. What is most distinct about this dish is the beautiful bowls they are s...»
The Shimabara peninsula is famous for somen noodles, however the Arima-cho area of Shimabara city is well known for this. Seaweed is cooked and melted down to a gelatinous mass which is then shaped into thin noodles. The name derives from onomatopoeia which suggests ‘quickness’ and ‘smoothness on the tongue’. Eat simply with a bit of sauce, but locals add it to soup, salads, croquettes or with egg...»
This dish is named after a man, Rokube, who is believed to have invented this dish to prevent the people of Shimabara peninsula dying of malnutrition in a time of famine. Sweet potato flour is mixed with grated yams to make the noodles, and the broth is flavored with soy sauce and a bit of green onion. Simple country flavors....»
A dish made from dried seaweed which is then boiled with rice husk water and water from boiling soy beans, along with carrot, fish, and sometimes even peanuts. The resulting mix is formed into a moist cake. It is served often at weddings, and the name derives from the seaweed at the core of this dish, which is known as ‘Igisu’....»