Uwajima/ Local Specialities[Ehime]

Q. What does Uwajima offer?

A. Uwajima offers beautiful seas so pristine that they are home to Japan's main producers of pearls.

Q. How can we access

A. Uwajima is easy to access from any part of Shikoku island. A slightly longer journey if you're planning to come from Tokyo or Osaka, Uwajima is ideally visited in conjunction with some of Shikoku's other travel spots.

To access Uwajima from Tokyo or Osaka, take a Shinkansen to Okayama Station. From there, take one of two limited express trains, the Shiokaze or the Uwakai, and change trains in Matsuyama to the Uwakai Limited Express, which takes 75-80 minutes to reach Uwajima. The journey from Okayama will take about four hours total.

Q. What is Uwajima Castle special about?

A. Uwajima Castle is one of only 12 castles in Japan to retain its original keep building, which sits on the plain overlooking the city. 

Q. Who ruled the city and what are displayed in the castle nowadays?

A. It was ruled over by the Date (pronounced dah-tey) Clan whose history in Uwajima spans 400 years. It is a pleasant climb to the keep, which is relatively small, but original. Inside there are a few exhibits of swords and armor.

Q. Where can we see the largest Torii in this city?

A. Warei-jinja Shrine, its impressive 12-meter torii gate towers over you. This is the largest stone torii gate in Japan. 

Q. What is another famous shrine?

A. Taga Shrine houses a two-meter-long phallus next to the main shrine building, with a three-story museum next door housing adult-oriented materials from all around the world.

Q. I heard about the unique rice field. Can you tell me about it?

A. Just a 30-minute drive along the vivid coastline from Uwajima City, Yusu Mizugaura is a series of rice terraces that tier dramatically against a backdrop of searingly blue seas. The usage of space is a testament to human ingenuity.

Q. Please tell us about one of the famous local food. 

A. Uwajima and the surrounding areas, also known as Nanyo, have fantastic seafood dishes to dig into. Uwajima's version of taimeshi, a rice dish cooked in a broth of sea bream, is topped with sashimi.