Head for the ocean downstream of the Arida-gawa River, which flows from the sacred ground of Koyasan Koyasan/Hidaka/Arida


A sacred place where Kobo Daishi continues to prayOkuno-in

This is the central place of religious belief in Kobo Daishi, where it is said that he continues to meditate today. Stone pagodas commemorating daimyos from Japan's Sengoku (warring states) period line the 2 km road approaching Kobo Daishi Gobyo Mausoleum.

550 Koyasan, Koya Town, Ito-gun
Gokusho Hall 8:00 a.m.-5:00 p.m. (May-Oct.), 8:30 a.m.-4:30 p.m. (Nov.-Apr.) / Torodo Hall 6:00 a.m.-5:00 p.m. (all year round) * Open from 12:00 a.m. to about 2:00 a.m. on Jan. 1 and 7:00 p.m. to 9:00 p.m. on Aug. 13
Free to visit

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A delicate flavor made with pure waterBuddhist Cuisine

In Buddhist cuisine, which uses no meat or fish, sacred water that wells up on the sacred land of Koyasan is used. It can be eaten in the various pilgrims' lodging on Koyasan. (Reservations required. The food pictured is from Fukuchi-in temple, with lodging and a hot spring in Koyasan.)

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A mysterious cave that was made by water over timeTotsui Limestone Cave

This is a limestone cave formed more than 250 million years ago. You can see rare stalactites such as a “spiked ceiling” covered in stalactites, and you will crouch and sidestep to pass through this cave. It is small but gives you a great sense of exploration.

646 Totsui, Yura Town, Hidaka-gun
9:00 a.m.-5:00 p.m.
Open only on Sat., Sun. & holidays
*Mar. 25-Apr. 7, July 21-Aug. 31, Dec. 25-29, Jan. 3-6: Open on weekday, too.
Entrance fee: Adults ¥200, Children ¥100 (Prices will change in April 2021.)

Try longtooth grouper, a high-end fish and a specialty productLongtooth Grouper Cuisine

Hidaka is where cooking with longtooth grouper originated. Between October and March at various private homes providing lodging for travelers, guests can try wild longtooth grouper in hot pot dishes or as sashimi. The delicate flavor drives to ecstasy gourmets not only from Wakayama Prefecture, but from all over Japan.

The precious experience of seeing a superb view up closeShirasaki Cruise

Tour the Shirasaki Coast, which is known as Japan's Aegean Sea, in a fishing boat. The reason the boats can get startlingly close to the groups of strangely shaped, white rocks is that they are piloted by fishermen who are expert in this part of the sea. Feeding the black-tailed gulls is a fun experience.

TEL:0738-65-1123 (Yura Tourism Development. Reservations required by the day before.)
Obiki Fishing Harbor, Yura Town, Hidaka-gun
10:00 a.m.-4:00 p.m.
In operation every day (Subject to cancellation due to rain, storms or other ocean conditions.)
Budget: 30 minutes course Adults ¥1,500, Children ¥900
60 minutes course Adults ¥1,800, Children ¥1,100


Scenery that symbolizes Aridagawacho Aragijima (Rice Terrace)

Aragijima is a collection of terraced rice fields with a gently curving form that has been selected as among the 100 best terraced rice fields in Japan. It began when Sukedayu Kasamatsu, a great man from the early Edo period, undertook new rice field development with his own private funds, saying, "I want to enrich the lives of the people."

Shimizu, Aridagawa Town, Arida-gun
Enjoy the scenery of the vast ocean and a mandarin plantationArida Mikan Road

This scenic route runs through the mountains along the ocean where mandarin plantations extend in front of you. You can see Yuasa Bay, which contains Karumojima and Takashima islands, the Kii Channel, Minoshima Fishing Harbor and other coastal scenery, and there is an observation platform that affords an even better view.

Arida City
A shop specializing in whitebait Maefuku

This old shop established in 1903 puts whitebait unloaded from fishing boats at Yuasa Harbor right in the pot. If the fry are hook-shaped when removed from the pot, it is a sign of freshness and exceptional sweetness. The sun-dried sardine fry are popular.

407 Suhara, Yuasa Town, Arida-gun
8:00 a.m.-5:00 p.m. Closed on Sun.
Budget: Choice boiled whitebait starting at ¥700 for 200 grams

Kaneiwa Shoyu Honten

This soy sauce maker sticks to an age-old recipe, making its own fermentation starter and mash in the brewery. This soy sauce that is brewed using only Japanese ingredients and Mount Koyasan water is carefully fermented to give it a mild, delicious flavor.

357 Ogawa, Aridagawacho, Arida-gun
9:00 a.m.-6:00 p.m. Holidays: None scheduled
Budget: Naturally brewed soy sauce starting at ¥367 for 150 ml