TANKAKU-GUY：Japanese Shorthorn Beef, raised by pasturage and natural birth, is a tasty beef with low fat content. This delicious beef is perfect for health-conscious people. From spring to fall, you can meet the cows on the farm.

Shiitake mushroom log cultivation is a cultivation method in which fungi are planted on oak, sawtooth oak, and other hardwood logs cut from the mountains as “hodagoki. Visit a shiitake mushroom farmer to experience the actual harvesting of shiitake mushrooms.

Whether Japanese, French, or Italian, there are many delicious ways to eat shorthorn beef. But the best way is to grill it over charcoal with salt and pepper! say the locals. Let's experience the simple taste of Shorthorn Beef while interacting with beef producers!

Mamebu is a local dish from Yamagata-cho, Kuji City, 
Walnut and brown sugar dumplings wrapped in flour and vegetables are served in a soup flavored with kombu (kelp), niboshi (dried sardines) and soy sauce.

Yamagata-cho, Kuji City, was known as “the best charcoal-making village in Japan” and played an important role as a local industry. Visitors can observe the cutting of logs and the kiln.

The Kosode Coast is famous for traditional Ama fishing (fishing by women divers). You can learn about the history of ama fishing at the Ama Women's Center, which stands on the rias coast. Depending on the season, you may also be able to observe a fishing demonstration.

The Hiraniwa Plateau in Yamagata cho, designated as an Iwate Prefectural Natural Park, has the best birch forest in Tohoku. You can enjoy trekking through beautiful scenery from season to season.

Kuzumaki Wine is a winery located in Hiraniwa Kogen. The winery is famous for its wines made from mountain grapes, and tours and tastings are available. 

Kuji City also has many other attractive spots such as ski resorts, hot springs, powerful bullfight... Kuji City is one of Japan's hidden tourist spots!