Discovering the Origin of Spirituality

Kumano is nestled in the green mountains of Wakayama Prefecture, the spiritual heart of Japan. Revered for centuries, this thriving area has been considered the home of the gods.

For over 1,000 years, emperors, retired aristocrats, and commoners have made the arduous pilgrimage to Kumano. Pilgrims used a network of routes, called the Kumano Kodo, that stretched across the mountainous Kii Peninsula. The walk was an integral part of the pilgrimage process, initiating rigorous religious rites of worship and purification. Walking the ancient Kumano Kodo is beautiful, and one can experience the cultural and spiritual landscape of Kumano.

Walking the Kumano Kodo pilgrimage route and then soaking in an onsen is priceless. The diversity of mineral waters is supposed to have many healing properties. There are many different types of hot springs on the Kii Peninsula, each with its own history, environment and natural location. Relaxing in an onsen bath is an excellent way to end a day of exploration.

Among the many onsen in Kumano, Katsuura Onsen, on the southeastern coast of the Kii Peninsula, is a very unique hot spring resort: a fishing port turned hot spring. Katsuura Onsen is perfect for enjoying the picturesque natural scenery created by the ocean and islands. There are many unique rotenburo, as well as renowned hot springs with fantastic views, accessible by boat.

Kumano is also a great place to sample the delicious traditional cuisine of the Japanese countryside, both from the sea and the mountains. The rich Kuroshio ocean current passes through the southern tip of the Kii Peninsula, bringing with it a wealth of fresh seafood. The surrounding lush mountainside has a long culinary history of cooking with wild plants and animals. The Kii Peninsula is famous for the fresh local produce found throughout the region.

Here are some typical delicacies from the area.

Shishi nabe

In Japan, wild boar meat is considered a very fine delicacy. This is called shishi-nabe.

Ayu

Ayu is a small local fish found in clear rivers. It migrates up and down the rivers feeding on algae and insects. It is often served grilled with salt.

Mehari Sushi

Mehari sushi is a rice dish wrapped in pickled Takana mustard leaves. It is a common food especially to take to the mountains, as the leaves preserve the rice.

Chagayu

Chagayu is tea porridge. Its local name is Okaisan and it is often served for breakfast.

Amago

Amago red-spotted masu salmon is another local fish of the salmon family. It grows in the upper reaches of rivers where the water is clear and cool.

Maguro

The southern black current or Kuroshio flows north “attacking” the Kii Peninsula. Katsuura is one of the largest tuna ports and is therefore famous for its maguro.

Mikan

Mikan mandarins are one of the main agricultural products of Tanabe. There are over 80 species grown throughout the year.

Aka shiso

Aka Shiso is perilla mint and is used during the summer months to make a refreshing drink. This plant is also used to color umeboshi red.

Ume

Ume Prunus mume or Japanese apricot, cannot be eaten raw, but must be processed before being consumed as either food or medicine. Ume has a long history in Japanese culinary culture. There are a variety of ume products including umeboshi and umeshu. Ume is a highly prized crop and has many positive medical effects including recovery from fatigue and prevention of food poisoning.