The founder of the iconic winter brand, 'Awajishima 3-Year Torafugu,' shares the story behind its creation.

While most farmed fugu are shipped after two years, at Fukura Port on Awaji Island, they are carefully raised for three years and sold as 'Awajishima 3-Year Torafugu,' now a winter delicacy. This unique experience offers a exclusive opportunity to hear from the founder at the farming site, explaining the painstaking efforts involved, such as trimming the fish’s teeth three times a year to prevent injury, and how these efforts led to successful branding.

Experience Period: [Awajishima 3-Year Torafugu Tour] November to February

Step aboard a fixed-net fishing boat and experience the fishermen’s bold work firsthand as they operate.

The fish caught in the Nada area at the southern tip of Awaji Island are high-quality fish often served in sushi restaurants in Tokyo. On this tour, you can board the boat of an experienced fixed-net fisherman, who usually harvests from 15 locations daily, and observe one location up close. Learn about the fixed-net fishing system, the secrets behind the fish’s flavor, and the challenges faced by the fishermen, offering a rare insight into how fish make their way from producers to your table.

Experience Period: [Nada Fixed-Net Fishing Experience] November to February

Witness the lively auction at Yura Fishery Cooperative, where a professional broker guides you through the process as high-quality fish are sold one after another.

Yura Fishing Port, a natural harbor on Awaji Island with the widest variety of fish catches, supplies renowned markets like Toyosu and high-end Michelin restaurants. Learn the skills of professional fish brokers and observe the unique auction process at Yura Fishery Cooperative. Immerse yourself in the vibrant atmosphere of this bustling fishing town.

Experience Period: [Yura Fishing Port Auction Experience] November to February

Try your hand at making somen noodles at the original noodle factory, established in the first year of the Keio era. Learn traditional techniques directly from the experts

Awajishima hand-stretched somen, often called the 'phantom somen' for its rarity, makes up less than 0.5% of Japan's hand-stretched noodle production. At the original factory, learn from skilled artisans known as 'Itodeshi' and experience the traditional methods that preserve its smooth texture with minimal mechanization. You'll also discover the rich history behind this unique craft.

Experience Period: [Somen Making Experience] November to February

Take part in traditional salt-making on the west coast, using methods reminiscent of the Miketsukuni era. Enjoy a hands-on, immersive experience that brings history and craftsmanship to life.

Discover the traditional Japanese method of making 'Onokoro Shizuku Salt.' This process involves drawing pure seawater from Awaji Island, boiling it over a wood fire in an iron pot for 60 hours, and aging it in cedar barrels. The technique concentrates natural minerals, creating a salt with a rich umami flavor that balances sweetness, bitterness, and a smooth, complex taste. The setting and atmosphere enhance this immersive experience.

Experience Period: [Salt-Making Experience] November to February

Enjoy a peaceful onion harvesting experience, learning the secrets behind their rich flavor and hearing stories about the challenges faced by the farmers.

Discover the secret behind the sweet, tender onions grown at Hamada Farm in Awaji Island’s Mihara Plain, the island’s most productive area for onions. Learn what makes Awaji onions so special, and join in the harvest! Take home a bag of freshly picked onions as a souvenir, allowing you to savor the taste of Awaji Island even after your visit. This is a unique opportunity to learn about and enjoy Awaji’s renowned onions.

Experience Period: [Onion Harvesting Experience] November to February

Visit a historic farm that exclusively grows Awajishima Naruto oranges, which can only be found on Awaji Island, and explore 150-year-old trees.

The Awaji Island Naruto orange, a native variety discovered 300 years ago, has remained nearly unchanged. Once near extinction, it was successfully revived by local efforts. Its unique citrus flavor combines refreshing acidity, clean sweetness, and a hint of bitterness. Wakamiya Farm, the largest producer, offers tours showcasing their 150-year-old trees.

Experience Period: [Awaji Island Naruto Orange Harvesting Experience] November to February

Explore Awaji Island Winery’s efforts to create wines unique to the island. Take a tour and discover their winemaking process firsthand.

Founded by renowned Italian chef Yukinori Itsubo, Awaji Island Winery offers wine tastings and sales of wines made from locally grown grapes. The winery also features an Italian restaurant and café, where guests can enjoy dishes crafted with local ingredients and paired with their wines..

Experience Period: [Awaji Island Winery Tour] November to February

Explore a dairy farm where cows, exclusively serenaded with Mozart’s music, produce high-quality milk.

Mozart's music, known for its '1/f fluctuation,' generates alpha waves, promoting relaxation. Milk from cows exposed to this soothing music is called 'Mozart Milk,' the highest-quality milk on Awaji Island, produced by a single farm. This exclusive experience offers a visit to the production site of this rare milk.

Experience Period: [Mozart Milk Dairy Farm Tour] November to February