Dojoji
The setting of the legend of Anchin and Kiyohime, which became a whole genre of Noh and kabuki plays.
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From entries with clearly licensed photos.
The setting of the legend of Anchin and Kiyohime, which became a whole genre of Noh and kabuki plays.
See detailsThe centre of the three Kumano shrines. There are almost no other cases in the world of a pilgrimage road itself becoming World Heritage. Being far from Kyoto and Nara is precisely where the value lies, because leaving the everyday world behind was the whole point.
See detailsIt enshrines the deity of waka poetry. A scenic spot sung of in the Manyoshu.
See detailsThe most walked of the pilgrimage routes. Small shrines called the ninety-nine oji line the way.
See detailsIntroduced by city, ward, town and village within the prefecture.
Check information useful for planning, for a fuller trip.
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Read the answer →REGIONAL SPECIALTIES
It is not only the big cities. The regions are full of charm, and special experiences you can only have in each place are waiting.
Value Village
Regional culture, tradition, food, sightseeing, nature and people. A directory that delivers the appeal of each to the whole world.
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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 brighten Koyasan and Kimiidera in the mild spring weather.
See recommendations for this season →Summer is ideal for Shirahama's beaches and activities in clear rivers.
See recommendations for this season →Autumn colors make the Kumano Kodo and Koyasan especially rewarding.
See recommendations for this season →Hot springs and seasonal longtooth grouper define winter on the coast.
See recommendations for this season →LOCAL FOOD / 12
What people have long eaten in this place. We collect the dishes themselves, not restaurants.
A rice ball made by seasoning salt-pickled takana leaves with soy sauce and mirin, spreading a leaf out and wrapping it around rice, with the chopped leaf stems placed inside as a core.
Area:Southern area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A namemiso, a miso eaten as it is rather than used for cooking. Vegetables such as eggplant, shirouri (a pale pickling melon), ginger and shiso are salted and pressed under a weight, then mixed into koji made from rice, barley and soybeans and left to mature.
Area:Central area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Rice mixed with ume plum vinegar is shaped by hand and topped with thin slices of salted mackerel cured in vinegar. Each piece is wrapped in an ase leaf (the long leaf of a giant reed), packed into a sushi tub, weighted down and left for about four days to ferment.
Area:Arida region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Pacific saury is opened along the belly, sprinkled with salt, cured in vinegar and boned, then laid on a bar of sushi rice and shaped with a bamboo rolling mat.
Area:Southern area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
White sesame seeds are roasted, ground and squeezed for their liquid, into which Yoshino kudzu starch is dissolved. The mixture is heated and worked as it cooks, then poured into a mold and chilled until set.
Area:Northern area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A preserved food made by packing ripe plums with coarse salt, weighting them down until the plum vinegar rises, then drying them in the sun.
Area:Minabe, Tanabe
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Hand-shaped sushi rice is topped with ingredients such as thin slices of salted mackerel cured in vinegar, simmered dried shrimp and shiitake, then wrapped in leaves of astringent persimmon, packed into a sushi tub and pressed.
Area:Katsuragi, Kudoyama
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Rice porridge made by cooking washed rice over high heat in water brewed from bancha or hojicha tea placed in a tea bag. A pinch of salt is added to taste.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Boiled whitebait placed on rice, sprinkled with soy sauce and sesame oil, and served with shredded shiso and pickled plum.
Area:Northern and central areas
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Moray eel that has been split open and dried is cut into strips, deep-fried in oil, and coated with a sauce made by cooking down sugar, soy sauce and mirin.
Area:Southern area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Parrotfish with the scales and innards removed and cuts scored in the body, simmered with rounds of daikon in a broth of sake, soy sauce, mirin and sugar while the liquid is spooned over it.
Area:Around Tanabe
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Pressed sushi made by filleting hairtail into three pieces, salting it and then curing it in vinegar, layering it in a mold with sushi rice mixed with seasoning, with plum paste sandwiched in between, and pressing it.
Area:Arida
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
MICHI-NO-EKI / 36
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 36 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 / 25
Sorted by number of entries. Start from the name of a town.
INTERESTS / 13
Only the interests found in this prefecture.
Koyasan Kongobuji / Kumano Hongu Taisha
To the listShirahama / Okunoin Path
To the listKoya-Ryujin Skyline / Ryujin Onsen
To the listNanko Ume / Shirarahama Beach
To the listKumano Kodo
To the listWakayama-jo / Kongobuji and the Danjo Garan
To the listAdventure World / Wakayama Prefectural Museum
To the listThe Museum of Modern Art, Wakayama / Koyasan Reihokan Museum
To the listHashiguiiwa / Wakanoura
To the listTsuno Food Industrial Head Office Factory / Umeboshi-kan
To the listShionomisaki Lighthouse / Inamura-no-Hi Museum
To the listSekai Itto / Nakata Foods Head Office Factory
To the listWakayama Prefectural Natural History Museum / Shirasaki Ocean Park
To the listHIGHLIGHTS
From entries with clearly licensed photos.
The head temple of the Shingon school, opened by Kukai. Along the approach to the inner sanctuary stand some 200,000 graves, from Sengoku warlords to ordinary townspeople. Lords who were enemies in life sometimes lie side by side.
A line of rocks said to be what remains of Kobo Daishi's attempt to build a bridge in one night.
With the Camino de Santiago, one of only two pilgrimage roads in the world inscribed as World Heritage.
The seat of the Kishu Tokugawa, one of the three branch houses. The keep is a reconstruction.
SMILE NEWS / 136
Stories that lift your spirits a little, collected with their sources.
The Taiji Whale Museum has named the female pantropical spotted dolphin calf born on May 23 "Lulu." The name means "peace" or "calm" in Hawaiian and was chosen from 194 entries.
source: Kii Minpo AGARAAt Adventure World in Wakayama Prefecture, two king penguin chicks hatched on July 17 and August 4 have been on public view on the second floor of the Marine Mammal House since September 25. Visitors can see them covered in fluffy brown down.
source: Adventure WorldIn 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: MongabayHashtags often used for this area. Each opens the tag page on Instagram.
SEASONS & EVENTS
2026-10-15 ~ 2026-10-16
2026-11-14 ~ 2026-11-15
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