Ono's Kazunori"" Dried Warasubo "I do arrive in such a state."
Ono that He will show "airing Warasubo"The he has shown throughout string is passed through the part of the head "Warasubo," said Kazunori shopkeeper Ono's "Sushisho Dharma Sushi".
"The" Subotic ", 20 lines was the one unit in the old days, but ten is the string one unit. Now now what is woven straw it was also used in the old days."
Sometimes referred to as "Subotic" seems to many in the local "Warasubo".
I had made a "roast of dried Warasubo" it is most often eaten locally.
I politely hit the "Dried Warasubo"First, the hit before you roast the "airing Warasubo".
"Ya mallet even be good, but so hard bone (laughs) that it is as it is. We hit it with a homemade tool, I soften by hitting".
By by hitting with a more tail slap further rotated 90 degrees, it's softening evenly whole. There is no possibility that it's dried fish but crumble.
The "so a little too stiff and can not swim, this tool is good (laughs)."
Bake in the oven across with a netYou hit "Warasubo" burn across the network.
"I'm become warped and bake in oven and turn it over When burnt on one side. When I do not across a net."
Completion aroma Kitara floating around. As a way of eating is ....
"Remove the part of the head, but., Please eat it by hand, you can eat as well head since there are no hard so much."
Rather than the image of dried fish there is a chewy, taste of the sea, which is concentrated texture like pie dense also became what layer, from there comes spread.
"If you like to drink in the manner of fin sake of puffer fish and a little tear those roasted too will come."
Ono's local, told me that he sometimes has to go to Eli "Warasubo" is Shiraishi town.
There is a way to win by using the tool "Subokaki" (as tools such as nail pull long). Farmers is, I had caught a minute to eat on their own cousin in the way in agricultural off-season. It's win aboard to such lagoon like skiing, but it was doing the collar I be taken to the father as a child. And I have eaten dried. By the way, I do not have long scratch, so enter it and win the "Subokaki". But, "a strong fish (Sho) raw" What is (meaning fish ※ have more lives than a cat) very original "Warasubo". It Because I live about a week say is not in the water. Appearance is not good any lagoon comprises (ye thing), but the life force I am strong.Fisherman and his friends please bring good to go to a fresh "Warasubo" Because Masu Catching with a net. It is the summer season is the most delicious in the spring. "
Alive "Warasubo" to sashimi in down to three piecesI had to show some places to judge the living the "Warasubo". Perforation to the head, but move around. You are moving around, you are still down to three pieces by removing the internal organs.
Surface slippery as eels without (laughs) is. Scales I will move even when the only "head is the color purple, but the body is a reddish color. The Ya sashimi from fully Heide skin Turn sushi. middle portion of grated (laughs) to. three sheets to the bone crackers and fried in oil present time is said to be often seen, only It is less compared to other fish. " When you make a Dried Warasubo ", I hang out in the sun to remove the internal organs, from taking the slime of the surface."
Taste topped with fat and crunchy feeling spread in the mouth "of the building alive Warasubo". Spicy green pepper that has been accompanied also fit well.
There are many fish in the "Ariake Sea, but I I think that it is the fish most delicious in the Ariake Sea" Warasubo. "Appearance is not good, but that (laughs) and dried. Also delicious, and. Lean delicious also live and (laughs)., blue pepper that are served instead of wasabi on the sashimi of the lagoon thing that I think But it is not persistent, and fat, too Because I ride. face scary compared with goggle-eyed goby, but here is delicious absolute (green chili) is it goes ".
It was placed on the half-length of Shari one animal "Warasubo grip" is felt more elasticity of the body. Other, which combined with cancer pickled (salted fish to ground whole Katashiro crab, fermented by the addition of red pepper and salt) only raw "Warasubo", in the oil once the "Dried Warasubo" those cooked with soy and from deep-fried, it is delicious as well as "bone crackers Warasubo" the body and remaining firmly in between the bones.
Ono, who is a second generation of open August 2, 1970 of "Sushisho Daruma Sushi" is important to the local materials always.
Not to mention, jellyfish is also delicious "" Warasubo "or, laver of the Ariake Sea is also. The best thing, minerals of land so rich in reclaimed land, pungency is reduced in very sweet, raw around here There are also onions that can be gnawing at. rice is also delicious, and grape (Sagahonoka) green asparagus and lotus root, strawberry is also a specialty. I am using tightly these materials. "
"Prime match local sushi (local sushi set)" in the winding sushi green asparagus roll (March-September), onion, dried bonito, cucumber entered, warship roll of strawberry and (November-May) is served there. Taste of the material is dark than I expected none. It is deeper than imagined sweet dipped in sweet and sour onions also "gully of onion" taste.
Such as "It is sweet really" onion and "was surprised at the taste of" "laver, and you can be assessed to the person who can eat the first time I am happy. Seafood of the Ariake Sea, Fukutomi of agricultural products ... Saga of Shiroishi Plain We would like to send it cordially to our customers taste not only in the land of ".
Bone so hard that it is as it is "dried Warasubo" and to soften by tapping carefully the entire tool specially made so as not to shatter.
Completion if ablation both sides in the oven across on the web is to not warped. Gnawing as it is by hand
In spring and summer, can be eaten "making alive" and (photo) "nigiri sushi". There is also such as bone crackers and those cooked with soy and fried in oil to "dry Warasubo"
The sushi you want to care of the material of Saga FukutomiShops can eat sushi using a special product of Shiraishi seafood and plains of the Ariake Sea.In the "local sushi set" (content varies depending on ※ season) and enjoy rolled sushi containing the onions less sweet pungency of Shiraishi production, and green asparagus warship winding winding, of rare strawberry. Effect of the seaweed is also a rarity. The course dried "Warasubo" although broiled, there are "making alive" as well as "sushi" is during the spring and summer.
National Highway Route 444, it is in the "Fukutomi three-way fork in the road" intersection underground
| Address | Kishima County Shiraishi Fukutomi cho 1475-1 |
|---|---|
| Phone | 0952-87-2147 |
| Business | 11:00 to 22:00 |
| Vacation | Thursday |
| Seat | 70 seats |
| Card | Not possible |
| Parking | Yes |
Mr. Noriyuki HishiokaFounded 15 years Meiji, a historic restaurant in the Matsubara Shrine near "restaurant Kawayanagi-tei". Camphor tree with big stone lantern that is immediately after entering the gates also feel the flow of time. You can eat in a quiet space decorated as well as old book is, the number of Japanese cuisine to feel five senses every four seasons. Basic's multi-course meals of Random. If I ask for a "taste of the Ariake Sea," "the taste of Saga" at the time of booking, unusual dishes goggle-eyed goby, Kuchizoko, such as "Warasubo", the seafood of the Ariake Sea also appear.
By Ojama the kitchen, and asked him the story of "Warasubo" to chef-Hishioka Mr. Noriyuki.
Summer is the season from early spring "" Warasubo. "Laver of the Ariake Sea is well known all over the country, but because it is time that Have you started to grow seaweed just quiet down, Have you started doing laver It seems to have been caught as well. You can also eat in the sashimi alive "Warasubo" will to come by the time of the season. Then, on the dried stuff time said this is a good thing, airing " Warasubo "has also been made. When dry, the seem would shrink and spinal minute. originally" airing Warasubo "is preserved food. old days in the old days.'d say had caught a lot than now" thing called "stinking also" was in powder from crushed dried Warasubo "was also often eaten. you eat over rice in the manner of sprinkling. It is also calcium components, and had also helped tonic It seems. be the same, salinity of sea breeze blowing in a location that is dry or the difference, taste seems vary slightly depending on where you hang out. place "Warasubo" is caught will not have to do anything to "Dried Warasubo" salty fair also is are you with. "
Roast by hitting the back of a kitchen knife in the "Dried Warasubo", to avoid as much as possible NamiutaRoast is "broiled Dried Warasubo", and then the preliminary arrangements that hit in the back of a kitchen knife "airing Warasubo".
This is because the crushed bones in by hitting ", so easy to eat with soft. You roast while turned upside down. To avoid entire song waves slowly and carefully over low heat How to roast. It becomes crispy when scorch firm , and scorch and so good to be doing in the house, moist feeling of dried squid like also retained. It will shrink further and scorch. broiling is finished, in the three equal parts the whole, it is possible to cut thin lengthwise further You. better this is it because it is easy to eat. "
Aroma and taste of the body that has been condensed by air in both aroma spreads.
It is hard a little close to the "head, and the body is not equipped with much close to the tail, and also delicious with a mayonnaise pepper and a little bit around the stomach as. Dried squid I think in a most delicious I think, but I think when you can eat and chew (laughs) well. I will no longer know the taste of "Warasubo", taste is increasing more. the time the visitor has finished eating, the "Huaraz If you show you dried fish "itself figure of dowel, men" Lower ", it is" aiiieee "(laughs). the" Warasubo "I like that there is also a way of enjoying women (laughs)."
"Fry the dried Warasubo" to elementary fried to turn off into an appropriate size airing WarasuboAs dish using "Dried Warasubo", it's elementary fried "airing Warasubo" Hishioka Mr.'s kindly recommended another one article.
Unlike broiled ", without clapping the whole, and fried slowly in oil at about 160 degrees and cut into bite-sized pieces. It is possible to readily burnt medium becomes powdered When you strike. Has been mentioned before as, taste is so different any, I can sometimes shake a little salt with the taste after fried. It's delicious grilled, but fry also'm delicious. "We please the taste of the Ariake Sea" that when you are told, put very beginning this element also fried and there are quite a lot ".
I can eat bones and crispy whole is crisply fried. Feeling lighter than broiled, and is perfect as a first dish.
I had made the other also "Warasubo" cuisine, but it's cuisine Any time-consuming.
It is a fish of the on the small side, but to make sashimi in down to three piecesSashimi is also possible to the time of the "season, but the desert It is troublesome. Takes guts to take the skin in down to three pieces, only because it is small and thin, where you eat and do not do to clean disappeared masu (laughs). seen's a lean, but I can taste the feeling of elasticity, such as the white. seasonal because it is during the summer months just, it also. It is good or in salad with plum dressing only raw, and raw eating to put in miso soup, only the "Warasubo" You can also create a Kogori boiled gelatin, so come out and cook yourself. The Higashiyoka town (Higashiyoka Town) per Saga Prefecture, but is often , and also put a minced fish of "Warasubo" to miso soup.'ll have a flavor minced fish that to what has been minced by tapping the body of "Warasubo", plus tofu, and yam. and various in house You can cook Na, but reservations are required to have you eat "Warasubo" cuisine. I because not make that it does not purchase a living especially fresh "Warasubo" such as sashimi. "
Alive "Warasubo". Form the color is also a strange fishI was asked to talk about the famous goggle-eyed goby as a delicacy of the Ariake Sea as "Warasubo" at the end.
Tidal range is the heavy sea, there are about 6m is the difference. In tidal flats that appears when low tide, plankton grows abundantly bathed the light of the sun. "So Ariake Sea none the seafood of the Ariake Sea to eat it I'm delicious. "Warasubo" is delicious, and it's the delicacy of the Ariake Sea, along with goggle-eyed goby, but the goggle-eyed goby is easily also create character Shi there is a charm to the eye (laughs) is. goggle-eyed goby is not it major overwhelmingly I would. color is also not clean "Warasubo", and eyes they've degenerated, and it also does not lined up too much over-the-counter (laughs) of. fishmonger I mon is not pretty, no matter how it is done, To get to eat delicious it might be because it is creepy (laughs). the "Warasubo", should not show the figure is but. (laughs) might be good, time it takes, but it is delicious fish., if sashimi , I think of "Warasubo" is delicious than the goggle-eyed goby! "
Breaking up of bone in by tapping the back of a kitchen knife "airing Warasubo". This is because you want to be easy to eat with soft
Roast while turned upside down so that the entire song not the wave slowly and carefully over low heat. It is easy to eat in the whole three equal portions, so cut thin vertical to further
"Fry the dried Warasubo". It is fragrant, light texture than seared. I can eat as well as miso soup minced fish into other, sashimi, and "Warasubo"
Founded in 1882, the taste of the saga in space with stylevenerable restaurant Showa emperor in 1949, had been made a royal visit across the country that it was stopped by. 5 rooms and private rooms saloon of 120 tatami mats, but Japanese space that any room also feel the flavor and history. In course meal that represents the seasonal food 5,000 yen (3000 yen lunch ~). If I ask, can be eaten as a dish of course cuisine, regional cuisine with seafood of Ariake Sea and goggle-eyed goby or "Warasubo".
Easy to eat "The roast of dried Warasubo" Once you have ※ Please, stick to the cooking of course 20,000 yen 5,000 yen - Because it is cut
| Address | Saga 3-2-37 Matsubara |
|---|---|
| Phone | 0952-23-2138 |
| Business | Reservations required. That of us by phone |
| Seat | 200 seats |
| Card | Yes |
| Parking | Yes |
| URL | http://yoryutei.com |
This is third kind of fishes that Kyushu offered.
For those who are new here. this flying fish is another very special cuisine in Kyushu.
for fresh Sashimi.
video.
If you never go there, Kyushu.
how you can know there got this kind foods available.
Travel as you learn.
Naruto Strait of the "vortex opening", am Mishio-sen = 1 day closer to Whirlpools, from Kyodo News helicopter in Tokushima Prefecture Naruto off
The 1st, mark the beginning of the tourist season in the spring "vortex opening" has been made proud of the whirlpools of the world's largest, in the Straits of Tokushima Prefecture Naruto off. Minami-Awaji, Hyogo Prefecture and Naruto across the Strait co-hosted for the first time to try a World Natural Heritage Site whirlpools.
After you pray for the safety of the sea on the watch tide ship carrying the audience, and a meaning capital Aoi's "Naruto whirlpools ambassador" (20) and others as "open the door of the vortex", is about 1 in sea- I was charged with the golden key of 7 meters.
Was'm sure I can open arms "is much larger than. Expected the ship shook really, there was a powerful" and (12) Yamazaki hundred Yuko elementary school six years of Nagoya who had come in the family.
Go there to see this. you must be crazy.
Over here thank Indonesia they are going to give us free soon HAZE
Fly over to see this.
So if you ask any Singaporean, most will tell you only Mt Fuji.
So if you come to Kyushu, Mt Aso already covered, Mt Sakurajima this also covered.
Mt Krishima.
Also from Kyushu.
so safe or not.
Kagoshima ken.
This are the inconvenient factor staying near volcano area..
But people still love here.
when, where, they come, they came.
No one know.
This is alway the probelm, hope the wind favour you not coming into your direction.
If not everyday you need to do tis routine.
video by kinwashi.
You dont know when it come and when it go.
Mt Sakurajima. from Kyushu.active everyday.
Come see,
a better understand, when you are near.
those pictures above are opposite from the mainland we took.
sourceMonday, May 21, 2012
Repeated eruptions from the Sakurajima volcano have produced large amounts of ash draping the city center Sept. 15, the Kagoshima Local Meteorological Agency said. Eruptions from the volcano overlooking the city of Kagoshima began on Wednesday morning, dumping 217 grams of ash per square meter (7 ounces per 10 square feet), the third-highest level of ash to fall since records began in 1994. Volcanic ash covered much of Kagoshima's Tenmmonkan entertainment and business district on Thursday morning, visibly forming clouds as cars drove through it and many pedestrians covering their faces with towels or surgical masks to avoid breathing it in.The actual senerio, once the ash came to the Kagoshima City.
Nobody like this kind of condition.
video.
Which is better,
video by kinwashi.
Which is better,
video.
No Ash is better.
video.
Once you saw this, get yourself prepare.
As like the Indonesia haze is coming.
Boom Boom sound.
What is PSI, over here.
Kagoshima.
See the ash you cannot run.
Volcanic Ash ended make good use.
source.
With the dense and almost elastic bubbles featured with the soap, the froth made from the spheres of the ultrafine particle Shirasu removes the dirt on the skin to the deep inside the pore where ordinary cleansing cream cannot reach. It also features Lipidure which is often used for artificial blood vessel contact lenses and others. When used in a soap, it creates artificial cells on the surface of the skin, and even after rinsing, moisture remains in the cells.
2. Soft bubbles gently cleanse the skin Put the froth on your palm and wash your face gently.
More on Volcanic Ash.
From Sakurajima.
http://www.photovolcanica.com/VolcanoInfo/Sakurajima/Sakurajima.html
Ash remobilized by wind, view along S coast of Sakurajima
Sign for evacuation
Sign warning about ash on roads
Collecting ash, S coast, Sakurajima Island
Ash collection site, Sakurajima Island
Agricultural land SE of Sakurajima, the latter being veiled in ash
Town SE of Sakurajima with ashing volcano behind
Buried Torii in Kurokamicho, E flank of Sakurajima
Shelter near official viewpoint
For those who are new here.
One more time, we cover this again.
Going to school
children, why are they with helmet.
Sakurajima? often you can see.
Every year around this time many peoples will flocked to this place to see this ceremony.
An annual torch ceremony heralding the arrival of spring has begun at Todaiji Temple in the ancient Japanese capital, Nara.
On this occasion, Buddhist monks engage in ascetic training and pray for national stability.
The main ritual called "Otaimatsu" began on Saturday night. Guided by 6-meter-long torches weighing about 40 kilograms each, 10 monks solemnly climbed the long stone stairway to the temple's "Nigatsudo" hall.
The soaring cost of cars and utilities as well as a strong currency have made Singapore the world's most expensive city, toppling Tokyo from the top spot, according to a survey Tuesday.
"Singapore's rising price prominence has been steady rather than spectacular," said a report accompanying the survey by the research firm.
It said a 40% rise in the Singapore dollar along with "solid price inflation" pushed the country to the top of the twice-yearly survey from 18th a decade ago.
The report said Singapore's curbs on car ownership, which include a quota system and high taxes, made it "significantly more expensive than any other location when it comes to running a car".
A new Toyota Corolla Altis costs $110,000 in Singapore compared to around $35,000 in neighboring Malaysia.
Overall transport costs in Singapore are almost three times higher than those in New York, it said.
source..
Yakushima is an island south of Kyushu that is part of the Kagoshima Prefecture; however, since it’s a separate island, I won’t put it under the “Kagoshima” category. The forests in Yakushima inspired the forest in Hayao Miyazaki’s film Princess Mononoke. I have mixed feelings about Yakushima. The places we visited in Yakushima are probably the most amazing and beautiful that I’ve ever seen, but staying in Yakushima itself was slightly annoying. It rains all the time, the buses run once per hour, and did I mention that it rains all the time? Supposedly, Yakushima rains around 360 days per year. That is ridiculous. On the day we arrived, it rained beforehand so the ground was wet, but we got lucky on the second day.
Not much really happened on the day we arrived. It was definitely annoying because the port was around 20 minutes away from the minshuku–a Japanese-style bed and breakfast–we were staying at. There were three girls in a tiny room which was pretty inconvenient, but we survived, so it’s okay. The most interesting part of our first day in Yakushima was dinner. Yakushima specializes in flying fish (飛éš; tobiuo). Because this is a fish that I have never tried before, I decided to be adventurous and order it–not really, though, since most of my other classmates ordered it too.
Head on!
Weirdly enough, I think this might be the first thing I’ve eaten in Japan with bones that I had to actively pick out while eating. I think I mentioned in one of my posts about goals that I’m not really comfortable eating things with bones because I feel like it requires too much effort for something that’s supposed to be enjoyable (eating). That being said, I can’t say I was surprised when I got a plate with a completely fried flying fish. It sure looked delicious, but also…really bony.
Remember the Kuroshio current i covered before.
The seas around Yakushima benefit from the warm Kuroshiro current which brings a great variety of fish and sea creatures.
I know this first hand as I was a fisherman on a flying fish boat on Yakushima. The 'Shige-maru' was captained by one of the oldest and most experienced crew that fished out of Anbo and we spent many a day battling with the East China Sea for a hold full of flying fish. There is a section in the guide book where I give the daily routine of a flying fish boat crew but suffice it to say - it's only for hardened folk.
To give you an idea about what is lying underneath the waves - here are some of the creatures that came up in the net when I used to work as a fisherman on a flying fish boat in the seas around Yakushima.
For those new ones who not sure where is Yakushima island.
here.
World Heritage Yakushima Island　
Inscribed on the UNESCO World Heritage List in 1993.
60 km south from the southern end of Osumi Peninsula in the southern part of Kagoshima prefecture. One fifth of the island is registered as a natural heritage site.
Island is an almost circular island having a circumference of 135 km.
It is covered by an extensive cedar forest that contains some of Japan's oldest living trees. Sometimes, Yakushima is called the island of woods. Having own rainy climate, which has given the soil for thick cedar forest and has being growing them on there. Every time, Mossy forest floor contains water in abundance.
video.
Kagoshima City.
see what are not the same over there their traffic junction.
this are those dead branches woods that i collected from the below picture the cedar tree, and did my own DIY sourvenir back from Yakushima.
On Yakushima, located about 60 kilometers southwest of Kyushu, it is said to rain 35 days a month. This might explain the extreme annual rainfall of 4,000mm. Trees here, simply put, are huge thanks to the rain. It is a must-see for those wanting to experience a side of Japan that can be seen nowhere else in the country.
In 1993, approximately one fifth of the island was designated by UNESCO as a World National Heritage Site. That recognition puts Yakushima in the same bracket as other World National Heritage Sites such as Himeji Castle, Horyu Temple, and the Shirakami Mountains.
The extreme rise in elevation, from sea level to almost 2000 meters at its highest point, combined with the dramatic volume of rain created an eco-system on Yakushima whereby the lowlands resemble a jungle and the highest points have snow. It challenges one's imagination, walking through the snow-covered peaks of the mountains that Yakushima is actually a subtropical island. Descend down below and you are surrounded by Yakusugi (cedar), ferns, moss, and fungi.
I make a special point of mentioning the Yakusugi because the cedar trees here on Yakushima defy reason. Take the Jomon Sugi. The age of this cedar is estimated to be anywhere between 2,600 to 7,200 years old. It's huge. Really huge. It makes me want to speak the language of trees and ask what it has seen and heard.
wilson's stump
you need to buy your own lunch box up to the top,
cause foods are not available at the top of the mountain.
so this bento the below. and make sure you bring all back those unfinished.
All here that you wanted to know.
YAKUSHIMA.
click.
A representative of Yakushima has been attracted many Japanese since it was been finding out at 1966. The tree is known as the biggest also oldest cedar in the island with estimated age 7200 years.
You should mind that seeing the tree is a bit difficult thing. It needs all-day walking through the long trail which requires 10 hours roundtrip.
The first big tree met on the trail. The age of the tree was estimated as 2000 years old. The word Okina means old man. The old man wears sevral kind of plnts during the long life at there.
A big stump will be appeared suddenly in front of you, while the trail will be around 1000 meters sealevel. It's believed that a big cedar had cut down 400 years ago. The stump of the tree has been remained with his sons who has grown to taller cedars stood around him. Sometimes, It is told with a biggest tree appeared in the old record around that time, although it can't specify that exactly the sump is the trace of the tree written. Since there is no such a big stump has been found untill now, this assumption is likely to be valid.
The name of stump after an american botanist Dr.Wilson with an occasion on his travel of Yakushim in 1914. He had stayed in this stump to escape the rain started without notice that he had been in a stump since it so big. Later he introduced Yakushima in his writing which gave the chance that the island become knowing from outside the Japan.
An upright cedar tree had known as the biggset tree of Yakushima before the Johmon-sugi was found. The tree has 11 meters around chest, Although the stem of the tree is empity.
When I visted here for the first time, the trail run just beside the roots of the tree. But with setting the boardwalk, position of the trail shifted to lower side. The picture putting below was taken in the trip of 1992 with looking up from the old trail.
Meoto-sugi is appeared next to the Diohsugi. Two cedars had been connected together with a branch. This name means man and wife in Japanese. It may be married over hundred years age. The bigger husband has 11 meters chest which is comparable to the Daioh-sugi. But 23 meters height is shorter than even comparing his wife.
Sometimes, Yakushima is called as the alps on the ocean. Yakushima has a circular coastline and remarkable higher mountains located the central point of the island, which are over 1800 meters height. These mountains inner land is named Okudake That means hidden mountains. And several trials go up the Okudake area. The radially out trails are derived the tradition Okudake-mairi that each habit had own route climbing to the own peak of Okudake area. But recently these routes are very rare to use, Only two routes are selected for mountaineering purpose now.
First route is Okabu-hodo course which starts at Arakawa-rindo (forest road) and leads the Mt.Miyanouradake which sits the northern tip of the higher mountains. Another is the upper part of the Onoaida-hodo, usually which called Yodogawa-goya route and begins at the side of Anbo-rindo. After passing through the Yodogawagoya hut, the Trail climbing up to the Hananoego marsh and then reaches the summit area.
Both trail head can be approached with the road that starts at anbo located east side of the island. Some scheduled bus services are operated in tourism season for each.
| Could you know the gidebooks for the mountaineering of the island ? |
|
 |
Hiking in Japan, Lonely Planet Publications, 2001,396-402p. However it was out of print now. It must be prepared the newer edition.Lonely Planet Hiking in Japan by Richard Ryall will be released on 2009, although I cann't know that whether or not the book concerns about the Yakushima. Another guidebook is Hiking in Japan: An Adventurer's Guide to the Mountain Trails by Paul Hunt, published in 1988.It has the part for Yakushima on page 56 to 59. |
| Also you can buy them from the Amazon.co.jp. Hiking in Japan,2001 Newer edition Paul Hunt's Hiking in Japan | |
 |
Most precise topographical maps are printed by a section of government Kokudo-chiri-in (Geographical survey Institute) with 1/25000 scale. Yakushima island is covered with seven pices of prints. You should mind that you can buy these maps at only small number of bookstores almost in large cities. It's better to buy before departing from Tokyo. Although,it may find out the book store in Kagoshima city that sells topographical maps. Now, online version of the map is provided as you have seen the map attached on my pages. Web:Geographical survey Institute (Price and Order System) A map sold by a commercial publisher Shobunsya is wonderful. It updates yearly and printed on a water resistant synthetic paper with the course times of the trails. However it has no english description. You can buy the map fromAmazon.co.jp or many bookshops in Japan. Also you may find out it at the shop somewhere in the island. |
