Yakushima Island has a rich ocean! Nutrients from the forests and the influence of the Kuroshio Current create a deep blue underwater landscape.
The warm currents of the Kuroshio Current carry many fish to Yakushima and nurture coral reefs. The abundance and richness of fish species is proven by the fact that Yakushima has been ranked first in Japan for the past three consecutive years in the national fish species identification survey contest.
The water clarity is enthralling, colorful subtropical and tropical fish, sea turtles that come to spawn, and large migratory fish in the open ocean welcome you.

The abundant rainfall causes water to spring up here and there in the forests, and as many as 140 rivers run through the island. Moreover, the beautiful forests filter the rainwater, so the water in the rivers is surprisingly clear.
The clear rivers of Yakushima are very suitable for river kayaking and SUP. By gliding along the quiet surface of the water, you can observe up close the scenery and the ecosystem along the river, which you normally cannot see. Even beginners can participate with peace of mind, as professional guides will help you have a safe experience.
Sea kayaking is also popular, allowing visitors to observe sea turtles and other animals.

Participation in the Sea Turtle Observation Society is operated and managed by the Nagata Sea Turtle Liaison Council (http://nagata-umigame.com/), but is limited in terms of timing and number of participants.
For those who missed the event and want to know more about sea turtles, visit the Yakushima Umigame-kan (https://www.umigame-kan.org/muesum/), a non-profit organization located in Miyanoura that conducts ecological research and conservation activities for sea turtles.
There are many valuable exhibits that can only be found here, such as photo panels and stuffed animals about the ecology of sea turtles.

On Yakushima Island, where there are no natural enemies, the number of deer has increased to such an extent that they are causing serious damage to crops. In the past, most of the deer were buried after extermination, but in recent years, meat processing facilities have been installed so that even the skin can be effectively utilized.
Experience making wonderful leather craft products without wasting the life we have been given.

You can experience hermit chopstick making about 5mins by car from Miyanoura Port and about 15mins from Yakushima Airport. A parking lot is also available.
Senninmura manufactures and directly sells Yakusugi cedar handicrafts, and offers hands-on chopstick making for children (junior high school age and older) and adults.
Experience the process of shaving and polishing Yakusugi cedar while learning carefully from the craftsmen.

A 15min drive from Senninmura, we also recommend the chopstick making experience at Suginoya, which is run by a disciple of Senninmura.

A souvenir shop with a selection of delicious and cute items from Yakushima, located a 7min walk from Yakushima Airport.
Why don't you make a one-of-a-kind bracelet with Yakusugi beads and natural stones?

Most of the mackerel landed on Yakushima are sesame mackerel with a pattern of sesame-like spots scattered throughout. Goma saba is called "neck-break saba," and is said to have been created by fishermen in Ichiminato, Yakushima, who broke the neck of sesamu saba immediately after catching it by single hook and drained its blood, in order to eat it as sashimi, as it was called "saba no ikkorosare," or "rotting mackerel" because it loses its freshness so quickly. Fresh mackerel has a good texture of tight flesh and has no odor.
Sashimi and saba shabu (mackerel shabu) are local specialties. The freshness of the sashimi will impress you, and the rare taste of the mackerel in the saba shabu will convince you of the deliciousness of the broken neck of the mackerel.

The bluefin reef squid is classified into white, red, and mullet species, and Yakushima Island is mainly inhabited by the red or mullet species.
Around Honshu, the most common size is about 500 g, but on Yakushima Island, there are giant bluefin reef squid weighing more than 5 kg.
In Yakushima, it is called "mizuika" (water squid), and its sweet flesh is often eaten dipped in Kyushu soy sauce or Yakushima salt, making it a popular food.

Flying fish is often served in "chin broth," but fried flying fish is especially popular on Yakushima Island, where it is deep fried (karaage) as a whole fish. The light and fluffy flesh is characterized by its compatibility with oil, and deep frying enhances its flavor.
Awa has long been a good source of flying fish, and the port of Tanto and Awa has the largest catch of flying fish in Japan. There are many species of flying fish, which are widely consumed throughout the world in the tropical and subtropical zones, and many species gather on Yakushima Island to spawn.
Flying fish is popular for its small bones, which are not bothersome when fried, and for its surimi, which is deep-fried and eaten as tsukiage.

It is a type of grass rice cake made by wrapping black bean paste in a rice cake kneaded with mugwort and other ingredients, then wrapping it in a kara (sartori ivara) leaf. It is made with plenty of mugwort and no red bean paste, and has been a popular snack on Yakushima Island for many years.

※The leaves are not eatable even if steamed.

In Yakushima, sweet potato shochu is produced using natural water from the forest and sweet potatoes from Yakushima and Kagoshima. The water used is very soft, with a hardness of 10, which is also the reason why many brands are mild and palatable, making them easy to try even for those unfamiliar with shochu.
Unlike ordinary potato shochu, you can enjoy its elegant and soft taste.

The Kurobuta of Kagoshima was created in the period 1926-1989 by introducing the British Berkshire breed and crossbreeding it with native black pigs to improve its quality.
The Roppaku black pork is so called because they have six white spots: four on their feet, the tip of their snout, and the tip of their tail.
It is popular because it is crispier and more refreshing than white pork, and has no odor.
The B&B Yamabiko, a restaurant frequented by local people, is open for meals to non-guests as well.

Hirauchi village, located in the south of Yakushima Island, always has warm winds, clean water, and gently sloping terrain. Making the most of this environment, Nishihashi Livestock Breeding raises genuine Japanese black cattle from good pedigrees in a relaxed environment, and 80% of the female calves are taken over by "Matsusaka Beef" buyers (fattening farmers).
You can call the restaurant in advance to purchase the meat of your choice and grill it on the terrace of the inn for an exquisite meal!