Owner of Momofuku Minshuku explaining Japanese cuisine

Japanese food

We interview Hideaki Nakazawa from Minshuku Momofuku on the Kumano Kodo about how he prepares food for his guests.
Straw hats and walking sticks used by pilgrims

Shikoku 88 Pilgrimage Self-Guided - An Introduction

Shikoku 88 Temple self-guided walking tour: one of the world's most iconic hiking journeys.
Man walking down hallway in yukata

Staying at a Japanese inn

Andy from Oku Japan shows what to expect when staying at a traditional Japanese Minshuku or Ryokan.
Hiking under a large torii gate

Day on the trail

Andy from Oku Japan shows what a typical day on one our self-guided walks is like.
Yamabushi monk blowing horagai conch shell

Yamabushi Ascetic Monk

In this video, we interviewed Ueno-San, a Yamabushi ascetic monk, who explains what it really means to be a Yamabushi.
A cook explaining the importance of dashi

Dashi - at the heart of Japanese cooking

Chef Araki Shigeo, from Uosaburo restaurant, talking about Dashi, a key flavoring agent in Japanese cuisine.
Local man discussing seasonal vegetables

Sansai - Mountain vegetables

"There are various reasons we eat. Of course one is to feed an empty stomach so that we can live another day. But there's also another reason, which is to nourish our heart." - Chef Hisao Nakahigashi
Boatride on the Kumanogawa River

Summer in Japan

The gentle rhythm of wind chimes on a sunny day, beautiful green forests, enchanting water-lotus flowers, summer festivals, gorgeous summer kimono outfits… There are so many things to love about the warmer months in Japan.
Two pilgrims sitting together

Temples and Trails of Shikoku

Shikoku is home to one of the world's best known pilgrimage routes - the Shikoku 88 temple pilgrimage trail, with a history that stretches back 1200 years.
Woman smiling and preparing a meal

Family-stay in Asuka

Asuka is an ideal location to experience the rural lifestyle of the Japanese countryside.

COVID-19: Please see Oku Japan's response here.