Otaru Canal
A canal built for loading cargo. Stone warehouses stand mirrored in the water.
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A canal built for loading cargo. Stone warehouses stand mirrored in the water.
Sashimi bought here can be made into a rice bowl on the spot. Tuna landings are among the largest in Japan.
One of the three great native chicken breeds of Japan. It makes the broth for kiritanpo hotpot.
One of the three great wagyu of Japan. An English teacher is credited with making it known.
Western-style buildings and storehouses from the Taisho era. The street runs on from Nanukamachi Station.
Repatriates brought the taste back from Manchuria. The city competes for the top spot in national consumption.
It prospered on river traffic along the Uzuma. Black-lacquered merchant storehouses line the street.
A tuber that grows even on poor ground. Production accounts for 90 percent of the national total.
A spring with a legend of the deity of Akagi. A morning market is held here.
About twenty old-fashioned sweet shops in a row, holding the air of the Showa years.
An approach 800 metres long, where eel restaurants split the fish in front of the shop.
Among the top ports in Japan for landings. It carried the town alongside soy sauce.
A canteen run by the fishing co-operative. What came ashore that day is what is served.
The wholesale market moved here from Tsukiji. The tuna auction can be viewed.
The wholesale market moved away, but the outer shopping street stayed exactly where it was.