Fujimoto Jinja
It enshrines the Naito, lords of the Murakami domain. The centre of a castle town and a salmon town.
See detailsJAPAN
Snow, rice, sake, and a wild blue coast.
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From entries with clearly licensed photos.
It enshrines the Naito, lords of the Murakami domain. The centre of a castle town and a salmon town.
See detailsUnusual among prefectural museums for its Western modern holdings, shared with its sister museum in Niigata city.
See detailsA view over the Echigo plain and the Japan Sea, with the inner shrine at the summit.
See detailsThe Ameyoko of fish. You can eat grilled seafood standing at the counter.
See detailsIntroduced by city, ward, town and village within the prefecture.
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Read the answer →REGIONAL SPECIALTIES
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INSTAGRAM / 6
Local governments, tourism accounts and local posts are shown with official embeds. Photos are not stored on Value Village; they link to the original posts.
THINGS TO DO / 6
Choose from what you can only do here.
NEED TO KNOW
BEST TIME TO TRAVEL
Cherry blossoms at Takada Castle Site Park and flowers brighten the plains.
See recommendations for this season →Green rice terraces, the Sea of Japan and Nagaoka fireworks define summer.
See recommendations for this season →New rice is harvested as vivid foliage fills places such as Yahiko Park.
See recommendations for this season →Deep snow creates superb ski slopes, followed by warming hot-spring baths.
See recommendations for this season →LOCAL FOOD / 12
What people have long eaten in this place. We collect the dishes themselves, not restaurants.
A soup in which taro, carrot, konjac, dried shiitake mushrooms, bamboo shoots, kamaboko fish cake, ginkgo nuts, scallop adductor muscle and salted salmon are simmered so that the broth does not turn cloudy. It is eaten either warm or chilled.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A sweet in which red bean paste is wrapped in a dough of dango rice flour kneaded with mugwort rehydrated in water, then wrapped in three bamboo grass leaves, tied with sedge or rush, and steamed in a steamer for about 20 minutes.
Area:Kaetsu region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Soba made from buckwheat flour using the seaweed funori as a binder, gathered into bite-sized bundles and arranged in a serving box. The condiments are green onion, sesame and mustard, and the mustard is placed on top of the noodles rather than dissolved in the dipping broth.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A rice bowl in which pork sliced thinly on the diagonal is lightly coated with fine breadcrumbs and deep-fried, dipped in a sweet sauce of soy sauce with mirin and sugar, and placed on rice.
Area:Throughout the prefecture (Kaetsu area)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Natto mixed with chopped pickled nozawana greens, daikon, carrot and other ingredients. Pickled nozawana is always included, and takuan pickle is sometimes used instead of daikon.
Area:Chuetsu region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Vinegared rice is placed on a kumazasa bamboo leaf and topped colorfully with wild mountain vegetables such as royal fern and bamboo shoots, pickled nozawana greens, salmon, shredded egg crepe and red pickled ginger. It can be picked up and eaten by hand without chopsticks.
Area:Joetsu region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Salmon fillets are grilled plain without seasoning and, while still hot, steeped in a sauce of sake and mirin that have been boiled down, with soy sauce added. It can be made ahead and eaten as a standing side dish.
Area:Northern part of the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A seasoning made by spreading salted chili peppers out on snow and drying them in the sun, then grinding them and mixing them with rice koji, yuzu and salt, and fermenting and aging the mixture for about three years. It is used as a condiment for hot pots, sashimi and grilled chicken skewers.
Area:Joetsu region (Myoko)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
The seaweed igogusa is boiled until it dissolves, strained, and chilled until set. On Sado it is spread into a sheet and rolled up, cut into thin strips and eaten with green onion and ginger on top and soy sauce; on the mainland side it is cut from the sheet and eaten with ponzu or vinegared miso.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Glutinous rice soaked in water is wrapped in bamboo grass leaves into a triangle, tied with rush and boiled. It is eaten with kinako roasted soybean flour or sweet bean paste.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Ring-shaped kuruma-fu wheat gluten, made by winding the dough around a rod and baking it, is rehydrated in water or hot water and simmered with eggplant, green beans and other vegetables. Even after soaking up the broth it keeps a chewy texture and does not fall apart easily.
Area:Kaetsu region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Steamed glutinous rice is mixed with a sauce of soy sauce and mirin, topped with kintoki beans simmered in soy sauce and mirin, and steamed again. Sesame is sprinkled on at the end.
Area:Nagaoka (Chuetsu region)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
MICHI-NO-EKI / 42
Rest facilities registered by Japan's national government. Each has parking and toilets open 24 hours, and by definition includes a facility that sells local products. This is where the making and the food of this prefecture can actually be bought.
There are 42 stations in this prefecture in all (national registry).
LOCAL ACCOUNTS / 2
Japanese-language accounts that post about this area.
These are third-party accounts. They are not affiliated with Value Village and this is not an endorsement.
CITIES & TOWNS / 22
Sorted by number of entries. Start from the name of a town.
INTERESTS / 14
Only the interests found in this prefecture.
Yahiko Jinja / Kasugayama Jinja
To the listTarai Bune / Kiyotsu Gorge
To the listEchigo-Yuzawa / Tsukioka Onsen
To the listShiobiki Sake / Teradomari Fish Market
To the listAkashi Chirimen / Former Saito Family Villa
To the listSado Gold Mine / Toki Forest Park
To the listNiigata Prefectural Museum of Modern Art / Bandaijima Art Museum
To the listNagaoka Fireworks / Echigo-Tsumari Art Triennale
To the listTsuiki Copperware / Tojiro Open Factory
To the listTeradomari Fish Market Street / Ryugakubo Pond
To the listEchigo-Tsumari Art Field / Ushi no Tsunotsuki
To the listIwatsuka Confectionery / Niigata City Agri Park
To the listTochio Family Ski Resort / Izumozaki Ichigo Batake
To the listSado Yawata Onsen / Maiko Snow Resort
To the listHIGHLIGHTS
From entries with clearly licensed photos.
Its deity is said to have taught the people of Echigo how to grow rice and make salt. Rice and salt: the sake and the preserved foods of this land both rest on those two. Worship here is two bows, four claps, one bow, the same form as at Izumo Taisha and Usa Jingu.
It underpinned the finances of the Edo shogunate. Hand-cut tunnels and the split peak of Doyu remain.
Tubs for gathering wakame and abalone among the rocks. Visitors can row them too.
Artworks scattered through the hill villages. Terraced fields and empty houses are the stage.
A single sheet of copper is hammered into a vessel. The town also makes metal cutlery.
The setting of Kawabata Yasunari's Snow Country. The hot spring on the far side of the tunnel.
SMILE NEWS / 136
Stories that lift your spirits a little, collected with their sources.
In the old merchant quarter of Murakami, Niigata, the Machiya Byobu Festival is showing folding screens handed down in local merchant families. In its 26th year, 48 houses are taking part, and visitors can enjoy the screens and the townhouses until October 15.
source: Niigata NippoIn Chile's Patagonia National Park, a women-led ranger team returned 13 Darwin's rheas to the wild in April 2026. Working with the Rewilding Chile Foundation, they care for the birds around the clock; surveys once estimated only about 11 to 15 remained.
source: MongabayA new dinosaur species, Musango matusadonaensis, has been described from rocks about 210 million years old in Matusadona National Park on the shore of Lake Kariba, Zimbabwe. The bipedal, not-yet-adult animal was about 4.5 metres long, and the find suggests Zimbabwe's dinosaur fauna differed from South Africa's.
source: Phys.org (The Conversation)Hashtags often used for this area. Each opens the tag page on Instagram.
SEASONS & EVENTS
2026-08-02 ~ 2026-08-03
2026-10-10 ~ 2026-10-11
2026-11-01 ~ 2026-11-24
Ojiya
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