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“Revitalizing the Region with ‘Food Circulation’: Yunohama Onsen’s Gastronomy Tourism”

Yunohama Onsen, one of the four hot spring resorts in Tsuruoka City, has long attracted travelers with its combination of sea, white beaches, and hot springs. On January 23, 2024, the “Yunohamawāru Project” inn training seminar was held at the inn “Kameya” in Yunohama, aiming to promote the circulation of local ingredients and create a sustainable community, nurturing its unique gastronomy tourism. Eighteen participants, including inn proprietors and head chefs, attended the seminar. It might be hard to imagine how gastronomy and sustainable communities intertwine, but regardless of the richness of tradition and culture, a community cannot thrive if it is depleted. Creating a cycle within the community that protects local agriculture, cultivates signature ingredients, and integrates them into business ventures ensures the continuity of regional agriculture and economy, laying the foundation for gastronomy tourism.

“Harnessing the Potential: Black soldier fly (Hermetia illucens) Research and Circular Agriculture Innovations”

The seminar was hosted by Yunohama 100 Year Co. and moderated by Mei Kirie of the company. It featured an introductory overview by Kimikazu Abe, who is also a director of the company, and began with an explanation of the project’s foundation. This involves utilizing the larvae of a beetle called Black soldier fly to decompose food waste generated by inns and hotels, converting it into fertilizer to cultivate locally grown vegetables, thus creating a cycle. According to Abe, the idea for this project emerged when he was envisioning vegetables as the mainstay of Yunohama’s unique gastronomy tourism, and coincidentally heard from Sho Okamoto of Sompo Japan about using the Black soldier fly to decompose food waste. Sustainable initiatives were already underway in Yunohama; the community had been collaborating with the Ministry of the Environment to utilize unused heat from hot springs for CO2 reduction. The collection and processing of waste from inns by a cooperative was also a natural progression. Abe emphasized the importance of not only delicious food but also the culture of valuing food that underpins gastronomy.

Next, Associate Professor Satoru Sato, who conducts research on Black soldier fly at the Faculty of Agriculture, Yamagata University, explained the process of decomposing food waste and converting it into fertilizer using these beetles. Black soldier fly are found throughout Japan and are also known as “toilet beetles.” Despite their name, they do not transmit diseases and are being noticed worldwide for their high protein content. These larvae efficiently consume food waste, converting it into fertilizer (liquid fertilizer) without emitting CO2 or requiring energy consumption. Currently, Sato is processing 1 to 2 tons of food waste generated annually within Yamagata University using these beetles, with plans to handle the estimated 55 to 65 tons of food waste from Yunohama Onsen in the future. The fertilizer produced has been shown to have effects comparable to chemical fertilizers and is beneficial to the soil. Sato also highlighted the role of these beetles in providing protein, indicating the high potential of this approach, which surprised the participants.

Taking over the discussion, Kouichi Sato from Wats Wats Farm, located near Shonai Airport, explained how they cultivate a variety of vegetables such as melons, cherry tomatoes, spinach, and ginger on sandy fields. During winter, when colorful vegetables are scarce, they grow vibrant vegetables like yellow turnips and red carrots in greenhouses, which are also used in Yunohama’s inns. Wats Wats Farm joined this project seamlessly due to their existing collaboration with Yamagata University in implementing circular agriculture. Furthermore, Sato expressed concerns about the rising selling prices of vegetables for farmers, with wholesale prices remaining stagnant, leading to the need to reduce production costs. Therefore, utilizing discarded food waste is expected to help control costs. However, since there is still no data on the optimal timing and quantity for effective use, trial and error will continue in the future.

“Sustainability Alone Doesn’t Make Business Sense”

According to Abe from Yunohama 100-Year Project, no matter how environmentally friendly your initiatives are, if the food isn’t delicious, the business won’t thrive. To address this, Abe invited Naoto Suzuki, a longtime acquaintance from TOKYO KAIKAN in Marunouchi, along with Naoto Suzuki (Japanese cuisine advisor), to conduct a training session on pondering the “deliciousness” of Yunohama’s flavors. Suzuki crafted two dishes using vegetables grown with fertilizer made by the Black soldier fly: “Tai Kabura-mushi with Japanese Sea Flavor,” enhanced with the aroma of yuzu, and “Night and Day Daikon” paired with Beni-Zuwai Crab. These dishes were served to participants and the media present at the event, and everyone savored the deliciousness while receiving the lecture. Suzuki first noted that ingredients fall into three categories: those sought by “instinct,” those sought by “reason,” and those driven by “desire.” Generally, profitable ingredients are those driven by “desire.” Compared to beverages like sake, which fall into this category, vegetables sought by “reason” lack the persuasive power to appeal to customers. Therefore, detailed explanations were provided on preservation and cooking methods to enhance the goodness of vegetables. For example, Suzuki advised that daikon and turnips should have their leaves and roots trimmed, wrapped in newspaper, ideally hung at room temperature for storage, and buried vegetables such as root vegetables should have their skin peeled and exposed to sunlight once, emphasizing that proper preparation of fish before cooking leads to better flavor, and it’s not just about pursuing freshness. It was an eye-opening lecture. Finally, Suzuki expressed a desire for dishes that would make people want to visit Yunohama when the season arrives and requested Sato from Wats Wats Farm to produce vegetables that can be eaten with their skin.

Yunohama has long been known for its “sea,” “white beaches,” and “hot springs.” With this project adding “life” and “food” to the mix, it’s likely that Yunohama’s gastronomy tourism, which will continue for another hundred years, has been born.

“The Necessity of ‘Collaboration’ Consciousness for Becoming a ‘Gastronomic Sanctuary'”

On November 14, 2023, following the previous day’s “Tsuruoka Gastronomy Tourism: Exploring Dewa Sanzan Shojin Ryori,” the “Tsuruoka Gastronomy Summit” took place at the Tokyo Daiichi Hotel Tsuruoka. The focus of this summit was to explore how gastronomy tourism, emphasizing “culinary diversity” and catering to inbound foreign tourists, could become a strength in local tourism. The central theme revolved around how the region could foster consensus to progress in the same direction for the development of gastronomy tourism.

The event was divided into two parts. In the first part, titled “Globalization of Cuisine and Tsuruoka’s Gastronomy,” Chef Hitoshi Sugiura, a pioneer in vegan and plant-based cuisine in Japan who honed his culinary skills in New York and Los Angeles, delivered a keynote speech. The second part featured not only Chef Sugiura but also Masayuki Okuda, Owner Chef of the nationally renowned Italian restaurant “Al che-cciano,” and Tateo Oie, Professor of Gastronomy Tourism Research at Heian Jogakuin University, alongside facilitator Manami Ono from MATERNAL, a company contributing to the refinement of local gastronomy.

During Chef Sugiura’s keynote speech, the focus was on “culinary diversity.” He emphasized that by considering various reasons such as dietary restrictions or religious beliefs, ingredients that might be unsuitable for some individuals could still be enjoyed by a broader audience through vegetarian and vegan dishes. Chef Sugiura discussed the significant market size in countries like India, where half the population is vegetarian, and Taiwan, with a substantial vegetarian population. He also shared insights into the economic benefits, mentioning that in New York, a three-star vegan restaurant course could cost up to ¥37,000. The participants were captivated by the revelation that even vegetable-based dishes could yield high returns. Chef Sugiura asserted that Tsuruoka had the potential to benefit greatly from this field, especially with the presence of Shojin Ryori, which aligns well with vegetarian and vegan preferences. However, he stressed the importance of collaborative efforts with the local community, stating that chefs alone could not achieve this transformation.

The participants responded positively, not only appreciating the gained knowledge of vegan and vegetarian basics but also making proactive suggestions such as the importance of a “food network” and the potential for “problem-solving through food.” The session became an opportunity for participants to reevaluate the allure of Tsuruoka’s cuisine.

In the second part, the theme was “What Defines Tsuruoka’s Gastronomy Tourism,” focusing on “what is necessary to become a tourist destination for gastronomy.” Professor Oie referenced Tuscany, Italy, known for its art and cuisine, particularly in Florence. He highlighted how gastronomy has become a centerpiece of tourism and the economy, with wine, cheese, and pasta being not only locally enjoyed but also exported. Professor Oie expressed hope that Tsuruoka could achieve a similar status amidst the current globalization of Japanese cuisine. Chef Okuda, who has been a driving force behind local gastronomy, shared his approach of introducing producers during interviews and conveying the excellence of both producers and their products. He emphasized that this approach not only benefits the producers but also instills pride in their work. Chef Okuda unveiled the “Okuda-style Gastronomy Tour,” guiding chefs and business owners visiting Tsuruoka. Chef Okuda introduced the “Okuda-style Gastronomy Tour,” designed for chefs and business owners visiting Tsuruoka. The tour begins with a visit to the fish memorial tower at Zempo-ji temple, where participants pay their respects. The course then unfolds, revealing the history of Tsuruoka’s culinary culture, starting with the abundance of sake produced in the former tenryo (territory directly controlled by the shogunate) of Oyama, which contributed to the development of pickles. This historical journey traces the roots of Tsuruoka’s food culture up to the present day. The tour concludes with a full-course meal crafted from ingredients harvested along the route, showcasing a thoughtful narrative that allows participants to feel the story of the region. Chef Okuda believes that these creative elements align Tsuruoka with the vibrant cities of Italy and France, contributing to a sense of equality among them.

Next, when Mr. Ono raised the topic of “consensus building within the community,” Chef Sugiura expressed the importance of the community in becoming a collaborative region. Given Tsuruoka’s rich cultural scene, he expressed hope for the formation of a community that transcends genres. Furthermore, to make the community appealing, Chef Okuda added, based on his experience, that it’s crucial to understand one’s strengths and distinctive features. He emphasized that individuals need to take the initiative to get things moving.

Finally, when asked about challenges, Professor Oie expressed concerns about the future of the inbound tourism boom. The sustainability of this boom over the next ten years is uncertain, and he anticipated intensified city-to-city competition worldwide for attracting tourists. To overcome this collaborative challenge, Mr. Oie emphasized the importance of globally promoting Tsuruoka’s gastronomy, stating that the gastronomy needs to become an attraction. He pointed to Tsukiji Market as a good example and proposed three ideas: food festivals as attractions, food tours around the region like Chef Okuda’s suggested tour, and freely exploring food-related places along a food trail.

Chef Okuda, while praising the excellence of the materials produced in the Shonai region, raised the challenge of nurturing the next generation. He emphasized that passing down the region’s culinary culture, including the use and preparation of traditional crops, is indispensable for Tsuruoka Gastronomy Tourism.

Participants expressed opinions such as “renewed recognition of Tsuruoka’s high potential” and voiced expectations for further growth. However, in the field of “collaboration,” chosen as a discussion theme, opinions emphasized the importance of unity throughout Tsuruoka city. The diversity of attractions led to a sense of frustration and difficulty in achieving unity, as reflected in the survey results.

Delicious Tsuruoka Gourmet Journey

https://www.tsuruokacity.com/lp/gastronomy-tourism/

“Discovering the value of Shojin Ryori, but how to convey it is a future challenge.”

In Tsuruoka City, the first UNESCO Creative City of Gastronomy in Japan, the catchphrase “Pilgrimage, Onsen, Gastronomy” has been used to welcome tourists, bundling together unique tourism resources. Among them, the Shojin Rryori of Dewa Sanzan, spanning both “Pilgrimage” and “Gastronomy,” is a significant local attraction and boasts enduring popularity even among foreign visitors to Japan. While the history, culinary techniques, and organization of ingredients have already been established, and efforts have been made to preserve tradition, the city aims to strengthen its reception system as a tourism resource. To achieve this, they set the goal of “culinary diversity” and organized a lecture titled “Tsuruoka Gastronomy Tourism: Exploring Dewa Sanzan Shojin Ryori” and a training session on the marriage of Shojin Ryori and Japanese sake, held on November 13, 2023, at the Tokyo Daiichi Hotel Tsuruoka in the city center.

The first part of the event, which began with the sound of a conch shell, featured Akira Toki, the facilitator, who runs the Tamonkan, formerly a Shukubo (Shinto Lodging), in the Touge district that has welcomed believers for centuries. He was joined by Kazuhiro Hayasaka, a monk of Daishinbo Shukubo and a Haguro Yamabushi, and Hiroyuki Yoshizumi, the director of the Ideha Museum and also a Haguro Yamabushi. The three speakers, who had initiated the “Shojin Ryori Project” twelve years ago in response to the declining number of believers, explained to the participants that Shojin Ryori is a form of ascetic practice involving the consumption of food offered to mountain deities. They showcased their efforts in spreading this culinary tradition, not only domestically but also to international educational institutions such as the University of Gastronomic Sciences in Italy. The results of their diligent work have contributed to establishing the image of “Shojin Ryori when you think of Dewa Sanzan” among travel agencies, leading to an increase in travelers staying at Shukubo. Concerning foreign visitors to Japan, survey results presented by Mr. Yoshizumi revealed a fascination with the spiritual aspect, attracting travelers from the United States, France, Spain, and other Western countries.

※Yamabushi are practitioners of Shugendō.
https://tsuruokakanko.com/lp/en/yamabushi/

Looking ahead, the three speakers proposed collaborating with local residents, such as farmers, to share the region’s unique culture and set targets to attract more visitors to Tsuruoka. They suggested that promoting spiritual and cultural aspects could ultimately lead to the development of gastronomy tourism. Feedback from the 86 participants, including tourism operators and foreign residents, indicated a renewed appreciation for regional culture, with comments such as “I learned about the background of Shojin Ryori” and “It adds to the charm of Tsuruoka.” Suggestions were also made about the combination of activities like mountain hiking or climbing, harvesting experiences, and the role of food in attracting visitors.

However, there were differing opinions on accommodating vegetarians. While some participants acknowledged the compatibility of Shojin Ryori with vegetarian menus, others insisted on preserving tradition without making special accommodations. Recognizing the diversity of perceptions within the community, the importance of accurately and engagingly communicating the information that Shojin Ryori in Dewa Sanzan is deeply rooted in spiritual culture emerged as a key challenge.

The second part of the event aimed to enhance the value of Shojin Ryori by exploring its pairing with Japanese sake. Following Mr. Toki’s explanation of Shojin Ryori, Masao Aisawa, the representative of Takenotsuyu Sake Brewery, which produces the sacred sake of Dewa Sanzan, was invited as a guest. The participants experienced a tasting session where Shojin Ryori representing each season, such as wild vegetables in spring, Gassan bamboo shoots in summer, mushrooms and persimmons in autumn, and winter vegetables in winter, were paired with various types of Japanese sake. Emphasizing culinary diversity, gluten-free products were used in seasonings like miso and soy sauce.

As participants savored the dishes and listened to Mr. Aisawa’s explanations of the paired sake, they expressed surprise at the excellent compatibility and enjoyed the experience of not only tasting with their tongues and eyes but also gaining insights from knowledge and memory. The survey results showed approximately 80% satisfaction, with comments such as “Experiencing mountain ascetic practices and waterfall training in Dewa Sanzan would deepen the meaning of food.” The majority felt that Shojin Ryori, along with its spiritual culture, should be shared and experienced.

Looking forward, the challenge lies in how to promote the marriage of Shojin Ryori and Japanese sake, and how to effectively communicate it. Overcoming this challenge could lead to the birth of a truly unique gastronomic pilgrimage site, creating anticipation among all participants.

“Kandarajiru,” also known as “Dongara Jiru,” is a representative winter delicacy of Tsuruoka. It involves cutting the fatty winter cod caught in the harsh waves of the Japan Sea into chunks and cooking it in a pot with miso seasoning. This dish is designed to be savored to the fullest during the winter, symbolizing Tsuruoka’s resilience against the biting cold waves of the Japan Sea.

To celebrate the enjoyment of Kandarajiru, an event is held annually, welcoming around 20,000 visitors. On the day of the event, numerous stalls gather, and from the large pots, piping hot white steam rises, earning high praise as each mouthful warms the core of the body. Since each stall has its unique flavor, visitors can enjoy comparing the different tastes.

Furthermore, the event showcases Tsuruoka’s local products and winter flavors. Additionally, there is a simultaneous exhibition of specialty products from neighboring prefectures, including Niigata, Akita, and North Ibaraki. This provides an opportunity to experience and enjoy the winter flavors from nearby prefectures all in one place.

Find tourist brochures, bus information, posters and even goodies (stamp-rally towels, postcards, little souvenirs…) at our Tourist Information Center. We have an English speaking staff at the desk and will be glad to help you navigate through our city to reach your goal.
The Tourist Information Center is located on the 1st floor of a building called “FOODEVER”, in front of the train station (on your left side when you get out of the station).

FOODEVER also has lockers and restrooms.

The Ogisai Festival is the most prominent Noh theatrical representation of the year. It dates from 806 and is performed by the servants of the Kasuga Shrine in Kushibiki village.
Ogisai 王祇祭 means: “the Festival in honor of the Ogi.” The Ogi 王祇 or 扇 is a giant paper fan that represents the terrestrial forces. During the first part of the festival, the fan is kept closed as a phallic symbol representative of the male energy. After the first incantations chanted by the shrines’ servants, the servant unfolds the fan to look like female parts, signifying female power. It is kept that way throughout the entirety of the performance. The alliance of the two positions is a representation of the yin-yang harmony. In the early part of the festival, a small child before six years of age comes to recite incantations and repeatedly stomp the ground. The steps of a pure child are thought to awaken the Earthly deities. Then, the Noh theater performances begin and last the following morning.
When participating in the Ogisai festival, you are also invited to eat the ceremonial dinner before the play inside the toya 当屋, the annex to Kasuga Shrine.

THE MOUNTAIN OF REBIRTH

ー414m. high

According to legend—as it is told in the manuscript Haguro’s Origins (羽黒山縁起), written in 1644—Mt. Haguro was discovered by a mysterious prince named Nojo Taishi 能除太子 (also known as Prince Hachiko) in 593.

　

What do we know about Prince Hachiko?

Prince Hachiko 蜂子皇子 was born in 542. His father, the Emperor Sushun 崇峻天皇, was assassinated by a jealous rival by the name of Soga no Umako 蘇我馬子, in 592. Following his cousin’s advice, Prince Shotoku Taishi, Hachiko decided to flee the capital in search of a sacred Buddhist mountain where he could pray for despair in the world to end. This mountain was to be found in what was called the “Land of Dewa.”
 
He embarked on his long journey and along the way he met many people who were suffering. Hachiko “absorbed” their pain with his magical powers, delivering them from their illnesses. In  doing so, his physical appearance became distorted and atrocious, warping his facial features into something monstrous. But despite his scary features, Prince Hachiko was reputed to be a loving and compassionate man—almost a saint.
 
Guided by a three-legged crow known to be a messenger from the gods, the prince found Mt. Haguro, designating it a holy place of Buddhism in 593.
 
The Shinto god worshipped at Mt. Haguro is called Ukanomitama ウカノミタマ, goddess of cereal and crops.

THE MOUNTAIN OF THE MOON

―1984m. high

Mount Gassan, the oldest and tallest mountain of the Dewa Sanzan, has always been the core of the Dewa Sanzan’s mountain worshipping practices. Many people automatically think of Mt. Haguro when referencing the Dewa Sanzan; however, the oldest mention of the Dewa Sanzan in historical writings talks about a  “Gassan Shrine.” Built between 712 and 773, this is proof that Mount Gassan was worshipped long before the two other mountains.
 
The Shinto deity worshipped on Mt. Gassan is Tsukiyomi 月読命, the incarnation of the moon.

　

Who is Tsukiyomi?

The founding god of Japan, Izanagi, was married, but his wife died giving birth to the Fire god. When Izanagi visited his beloved wife in the afterworld, his soul became stained by the impure view of his wife’s rotten corpse. To cleanse his sins away, he bathed in holy water. Upon cleaning his left eye, the Sun Goddess, Amaterasu, was born; when he cleaned his right eye, the Moon God, Tsukiyomi was born. Tsukiyomi was ordered to reign over the world of the night—and the world of the Dead.
 
Later, Tsukiyomi went on to kill the goddess of crops, Ukemochi no kami (保食神). The Sun Goddess (Amaterasu) became angry at her brother and punished Tsukiyomi by ordering him to live apart from her. This was the beginning of day and night separation. In order to make amends, Tsukiyomi promised to help agriculture on Earth.
 
This solidified the link between the god of the moon and crops and food. Tsukiyomi is forever thought of as the god that rules over the night, the world of the Dead, and the one that protects agriculture.

THE MOUNTAIN OF FUTURE

ー1500m. high

Mount Yudono was not always part of the Dewa Sanzan. For geographical survey reasons, Mt. Yudono replaced Mt. Hayama (which, itself, replaced Mt. Chokai) in the early 17th century. It is said that Mt. Yudono was made a sacred place for Buddhism by Kukai—the founder of Shingon Buddhism himself.

　

Who is Kukai?

Kukai, also known as Kobo Daishi (774-835), is a Japanese monk who founded the Shingon school of Buddhism. People considered him a Shaman, someone who could grant wishes by reciting spells. In Shingon Buddhism, the Buddha embodies the entire universe and incarnates the Universal Truth; he is called  Vairocana (in Japanese: Dainichi-nyorai). In Kukai’s Shingon Buddhism, followers are taught how to “become a Vairocana Buddha” by reciting Vairocana’s words. According to Kukai, everybody can become a “Buddha” in their present life. This concept is called Sokushinjobutsu 即身成仏, and is attainable through enlightenment and esoteric training.

Haguro and Yudono—a complicated relationship

When Mt. Haguro converted to Tendai Buddhism in 1642 for political reasons, Mt. Yudono was expected to do the same. But Mt. Yudono refused to substitute Tendai Buddhism for Shingon; to do so would be considered treasonous to Kukai, the mountain’s founder. As a result, Mt. Haguro’s officials were outraged by Yudono’s refusal to abide by their rules and convert to Shingon Buddhism.
 
Temples on Mt. Yudono, such as Dainichibo and Churenji, subsequently turned the Sokushinjobutsu concept into a concrete practice: live mummification. Out of the 20 sokushinbutsu mummies in Japan, 11 of them were monks who trained on Mt. Yudono. There are 8 mummies in Yamagata Prefecture (4 in Tsuruoka, and 2 in Sakata City). Others can be found in Niigata Prefecture.

 

The Five-Storied Pagoda was built between 931 and 937, but the current pagoda is a reconstruction from 1369 (the pagoda burnt in a big fire a few years before). The metallic spike at the top of the pagoda is called a sôrin 相輪, and Mt. Haguro’s pagoda’s sôrin dates back to 1377.
It is 29 meters tall, and each roof is covered in wood shingles (kokerabuki 杮葺き). It was designated a National Treasure in 1966.

It used to contain Buddhist statues of Mt. Haguro’s bodhisattvas (Shôkannon 聖観音, Kundali 軍荼利, and Myôken 妙見). They were removed in the 1870s after the government ordained Dewa Sanzan’s conversion to Shintoism only, and replaced by statues of the Shinto god of commerce: Okuninushi no Mikoto 大国主命.

＊Maintenance works on Mt. Haguro’s pagoda from May 2023 to May 2025 (outside winter season)
Mt. Haguro’s pagoda will be under maintenance works from May 2023 to May 2025 outside the winter season.
Scaffolds, tarps and other devices might hinder the view on the pagoda. However, the scaffolding will be removed during snowy season so our visitors can appreciate the view of the snowy pagoda as usual.

Notice of the Roof Replacement Work for the National Treasure Hagurosan Five-Story Pagoda in FY2024

National Treasure Hagurosan Five-Story Pagoda: The shingled roof has been under renovation since last year. The scaffolding was dismantled in November in preparation for the winter season, but construction is expected to resume on May 13 (Mon.), 2024. Construction schedule for FY2024: May 13 (Mon.) to September 30 (Mon.), 2024. *The schedule may change depending on weather and other conditions.

The Dewa Sanzan Shrine, known as Dewa Sanzan-jinja in Japanese, is situated within the Sanjingosaiden structure atop Mt. Haguro. Reconstructed in 1818 following a destructive fire, this shrine serves as the sacred home for the three deities representing the Dewa Sanzan, which includes Mt. Gassan and Mt. Yudono. Pilgrims can offer year-round worship to these gods, overcoming the winter inaccessibility of Mt. Gassan and Mt. Yudono due to heavy snowfall, while Mt. Haguro, the smallest of the trio, remains accessible thanks to its (relatively) light snowfalls.
The Dewa Sanzan Shrine is a focal point for religious ceremonies and decision-making related to the Dewa Sanzan. Daily prayers occur every hour from 8:40 am to 3:45 pm, offering a free spectacle for observers. However, participation in the prayer, including receiving a blessed votive plaque, incurs a fee of 5,000 yen per plaque (with one name per plaque; group participation costs 15,000 yen per group).
Adjacent to the Dewa Sanzan Shrine is the Sanshuden, a gathering hall, providing a free resting space for all visitors on Mt. Haguro. It includes amenities such as toilets, amulet-selling counters, drink vending machines, and the “Senbutsudo” (Thousand Buddha Hall), a free museum featuring Buddhist statues. This area is also where visitors can express their interest in joining the shrine’s prayer.
Notably, the Sanjingosaiden boasts the thickest thatch roof in Japan, measuring 2.1 meters in thickness, and is frequently undergoing renovation. Additionally, the giant bell and its belfry located in front of the Sanshuden hold the designation of a “National Important Cultural Property.”

Located at the base of Mt. Haguro, this museum also serves as the dispatch desk of the Haguromachi Guide Association, where Yamabushi guides are available. However, it is essential to make a reservation at least three days in advance of your visit. The museum tells the story of the Yamabushi of the Dewa Sanzan, showcasing an array of tools and garments associated with the various mountains. Periodically, it hosts special exhibitions delving into topics such as the religious divergence between Shinto and Buddhism over the Dewa Sanzan (“shinbutsubunri” in Japanese) and other themed events.

In the entrance, coin lockers are provided for securing your heavy belongings before embarking on a hike up Mt. Haguro. The coin lockers can be used for the same day only. If you need to have your belongings taken care of for longer periods of time, please ask the reception desk for their baggage-handling services. Additionally, visitors have the option to borrow rain boots at no cost or Yamabushi canes (known as kongozue in Japanese) for a nominal fee of 100 yen per person.