The second session of the Shikinejima Academy, a workation monitor tour, was held! (Day 2 and 3)

A variety of activities were planned for the second day of the workation monitor tour, and those who wished to participate enjoyed activities unique to Shikinejima according to their own interests.

The local cooking workshop was instructed by the proprietress of an inn. Participants enjoyed hearing her talk about Shikinejima (about life on the island in the past, the island's dialect, and other topics) as they learned how to cook local dishes.

They tried a variety of island delicacies, including imo mochi, which is made by mashing piping-hot, steamed white sweet potatoes, adding potato starch, sugar, and Shima Nori (seaweed), forming it into a ball and deep-frying it; tataki jiru, a soup made from tataki, a fish paste that is a specialty of the island; ashitaba (Angelica keiskei) tempura, and other dishes.

Others joined a fishing trip while taking in the panoramic view of Niijima across the ocean. According to one local person, the weather was good that day, and it was the best fishing conditions that they had in a while. Looking at the surface of the water, participants were thrilled that they could see the outlines of giant fish here and there. The catch was not bad, either; they caught beautiful fish as well as high-grade fish, such as ishigakidai (spotted knifejaw) and akahata (blacktip grouper). The fish were brought back to their accommodations and prepared for them, so that they could enjoy eating the fish.

Participants in the marathon experience joined Shikinejima's club activities. They ran around the island with the local children and enjoyed a hilly course that traced the contours of Shikinejima. Participants felt the island's breeze and scents and crossed the finish line with a sense of exhilaration as island residents warmly cheered them on.

Diving trip participants gathered at Nakanoura Beach, located at the northern part of the island, under the guidance of a local instructor. After an explanation by the instructor, they put on their diving suits and diving cylinders and entered the water. The water temperature was over 20°C, which was warmer than the air temperature. They swam through the clear water and enjoyed the fantastic undersea world created by fish and light.

At the end of the second day, tour participants and members of Shikinejima's meeting gathered to share their opinions on Shikinejima's appeal, areas for improvement, and ideas they had during the two-day workation monitor tour.

Regarding the island's appeal, one of the most often-mentioned opinions was that the island's appeal lay in its compactness. Because the island is so compact, a variety of activities are within easy reach and can be incorporated into a workation. Others mentioned the comfortable Wi-Fi environment. Besides the workspace and their accommodations, Wi-Fi spots are available at the outdoor footbath and other places. This allowed participants to work however they wanted without worrying about their location.

On the other hand, expanding the content of activities that could be enjoyed during one's stay, enhancing the information provided, and creating tours and tour packages to lower the hurdle of coming to the island were raised as areas for future improvement. Members of Shikinejima's meeting must consider how to create a system to manage these tours in a sustainable manner.

On the third and final day, participants spent their time however they liked--working, going to the onsen, taking a walk, or running--until the return ship arrived.

Filled with their memories of the past three days, everyone said their goodbyes as the ship departed from the island. It is hoped that these encounters will lead to the development of a visiting population and future local heroes.

Next time, members will report on the third and final Shikinejima Academy program of the current fiscal year.