Creating a tour that focuses on food and culture that will trigger a visit to Oshima

In Oshima, a meeting was held on December 23, 2019 to realize the initiative ideas that were discussed in the FY 2018 island meetings. A monitor tour to verify the experience-oriented plans that will allow visitors to interact with the residents while using the regions tourism resources was planned for late January 2020. The aim is to create a tour that focuses on food and culture that explains the island's dishes which use seasonal ingredients and to create opportunities for interaction through food to create chances and make people visit throughout the year. There will be two versions of the tour: one for Japanese and one for inbound visitors. Each tour will be two days long and include one stay. Challenges for the action idea will hopefully become apparent during the monitor tour.

Various local dishes such as seasonal fish and Bekko-sushi, which uses white fish marinated in peppers and soy sauce, along with dishes that use fresh vegetables foraged in the island will be prepared.

Near the end of January, citrus fruits like oranges and lemons will be ripe. This is also the time when the sprouts of ashitaba taste the best, so dishes that use these ingredients will be provided in addition to foraging and seasonal ice cream making experiences.

An experience involving participation in the Anko Culture Preservation event and camellia festival parade while dressing up as an Anko will be prepared.