)

Series - Japan's World Heritage Site : Yakushima

2016.11.17

Series -  Japan's World Heritage Site  : Yakushima
In 1993, approximately 20% of the Yakushima's land was registered as a world heritage. Very rare environment in Japan, where can be seen from subtropical zones to cool-temperate zones in one island, that is to say, the climate from Hokkaido to Kyushu is seen in a one island. It is caused by over 1,000m mountains including the highest peak Mt. Miyanouradake in Kyushu are towering in 132km perimeter of the island. Furthermore, Yakushima is the miraculous island that has 94 kinds of endemic species, which only exist on the island.

Series -  Japan's World Heritage Site  : Yakushima
It can be said that Jomon Cedar Tree is the symbol of Yakushima. The height is 25.3m, the girth at breast height is 16.4m and the age of the tree to be referred to as 7,200 years. The mountaineer who visited the place will be breathtaking for overwhelming presence of divine.

Series -  Japan's World Heritage Site  : Yakushima2
Yakushima has many beautiful natural landscapes, but "Shiratani Unsuikyo", which is spread to the upstream of Shiratani river that tributary of the Miyanoura river is also a beautiful place to attract people.
The ancient forest where more than 3,000 years Yaku Cedar is enshrined and shining beautifully laurel trees grow thickly in virgin forest which is covered by moss, will be spread in front of your eyes. It was also used as the scene of the animation film.

Series -  Japan's World Heritage Site  : Yakushima3
If you visit Yakushima, the local gourmet what you should eat are "Tobiuo dish (Flying fish dish)” and "Kubiore Saba (Broken-necked mackerel )". Since Yakushima is surrounded by the sea, the various types of flying fish are unloaded at fishing ports throughout the year. The fish will be cooked as "Sugataage (Deep-fried whole fish)” that looks like the fish opened fins and just flying over the sea surface. It is very tasty just eat as a Sashimi. The formal name of “Kubiore Saba” is a "Goma-macherel" that is unloaded at the Yakushima port. In order to keep the freshness of mackerels, their necks are broken and deblood immediately after Ippon-zuri (Fishing style which is using fishing line and a hook), and that is the reason why they are called them "Kubiore Saba (Broken-necked mackerel). " It's also recommended to taste the firm-textured mackerel as "Saba Suki" which is a mackerel shabu shabu as well as sashimi.

●Yakushima
●0997-49-4010(Yakushima Tourism Association)

*The information above was last updated October 24, 2016. For more details, please contact the facility directly.

"Like" if you think this article is interesting

New Information Column

Read more columns