Enjoy the Seasonal Flavors of Itoigawa
Itoigawa is bounded by the Sea of Japan to its north and the towering Japanese Alps and Umidani Mountains to the south. With a change in elevation of nearly 3,000 meters, Itoigawa is a land of exceptional diversity. Alpine peaks, deep canyons, lush wetlands, verdant forests all nurture a rich bounty of produce and delicacies that changes with the seasons.
While Itoigawa's rugged landscape makes agriculture difficult at large scales, small family operated farms produce not only some of the finest rice in the region, but also a cornucopia of fruits and vegetables.
Blessings of the Earth
Clean, Cold Water
The Himekawa River flows through the center of the Geopark, roughly along the Itoigawa-Shizuoka Tectonic Line. Once infamous as an "angry river," the Himekawa River flows very quickly and boasts some of the cleanest water of any major river in Japan.
The clean, cold water of Itoigawa's fast-flowing rivers is one of the secrets to the area's exquisite cuisine―nurturing fields, fostering biodiversity and providing the base for producing sake.
Marine Biodiversity
Itoigawa has over 50 kilometers of coastline, with 8 fishing harbors, including two of Niigata Prefecture's largest. The fast flowing rivers of Itoigawa carry minerals and nutrients deep into the sea, feeding a wide variety of marine plants and animals.
Also, the same geological forces which created the area's tall mountains created a steep seabed which quickly plunges to deeper than 1 kilometer just off the shore. Because of this, fishing boats do not have to travel far out to sea to find good fishing grounds, so their catches are even fresher when they are brought back to land.
Monkfish, amberjack, red snow crab and namban shrimp are some of the most popular seafoods in Itoigawa.
Distinctive Gastronomy
Sitting atop the fault which formed the Japanese Alps, Itoigawa sits at the border between Japan's Eastern and Western Cultures. With an ancient history as an important crossroad for trade, cultures intermingled and evolved in Itoigawa to create a distinct food culture which has been passed down from one generation to the next.
The unusual and disappearing practice of batabata tea, colorful sasazushi (bamboo leaf sushi), monkfish soup, kokusho, and the other delicacies of Itoigawa are a result of the region's unique cultural and geological history.
Geopark School Lunch
To celebrate our gastronomical heritage and transmit it to future generations, the 1st Wednesday of each month is designated as "Geopark School Lunch Day" in our local preschools, kindergartens, primary schools and middle schools.
On Geopark School Lunch Day, school cafeterias serve traditional meals using local ingredients or special meals inspired by sites in the Geopark. "Jade Rice," featuring bright green soybeans as jade magatama beads is an especially popular item!
Enjoy the Geopark on Your Dinner Table
Geopark Rice Bowls
These rice bowls (donburimono) are inspired by the Geopark and use Itoigawa rice and ingredients. Try them at participating restaurants!
Itoigawa Black Yakisoba
This new dish was invented to celebrate Itoigawa's squid. Noodles are stir-fried with locally caught squid in a rich squid ink sauce, creating a jet black dish with a lot of impact! Each restaurant has its own recipe, so try and find your favorite!
Omichiyo Platter
"Omichiyo" is a phrase in the Itoigawa dialect of Japanese which means "Take care on the road." It's an important sentiment in winter when the snow starts to pile up!
The Omichiyo Platters are set meals which aim to capture the warm hospitality of the people of Itoigawa, using fresh seasonal ingredients and served with local sake. Try one at participating restaurants!
Itoigawa's Five Sake Breweries
Itoigawa's clean, cool water is perfect not only for growing rice, but also for making sake.
There are five sake breweries in Itoigawa, including some who have been making sake for nearly 400 years! They are the perfect when paired with Itoigawa's local seafood and other delicacies and make a great souvenir!