Jacarandas were planted in Obama Hot Springs around 1968. Kichima Suetsugu, a native of Kuchinotsu town and a government advisor in Ethiopia, sent seeds to his friend Jinjirō Kusano (former mayor of Obama Town) and asked him to plant them. They are now planted along National Route 57 in Obama where the area is now known and loved as ‘Jacaranda Street’.
The jacaranda, a subtropical plant, grows large in the hot-spring town of Obama and they have now become a seasonal feature of the rainy season, with the best time to see them being around June. The large, purple petals have a subtle fragrance that attracts visitors. In recent years, the ‘Obama Hot Springs Jacaranda Festival’ has also been held.
The museum stands on a small hill overlooking the hot spring steam in the Obama hot spring area. The Honda Yudayū Residence, built in 1844, introduces the achievements of Honda Yudayū, who laid the foundations for the development of Obama Hot Springs.
‘Yudayū’ was the title given by the Shimabara Clan for the management of the hot springs. The Honda family has contributed to the development of Obama Hot Springs by investing private funds in hot spring facilities, while passing them on from generation to generation. More information is available on the Unzen City website: (https://www.city.unzen.nagasaki.jp/kiji0034537/index.html).
Obama Hot Springs is known for its salt springs with a high temperature of over 100°C, but the carbonic acid spring here is the only cold spring in Obama. It gushes out in a square in the back alley of the hot spring resort, making a bubbling sound. The spring water has a low temperature of around 25℃. Unlike neighbouring hot springs, it is characterised by its sulphurous smell and high iron and carbonic acid content. From the end of the Meiji period (1868-1912) to the early Shōwa period (1926-1989), it was also used as cool drinking water, with a carbonated water sensation.
Built in 1934 (Shōwa 9), when Unzen became a national park. It is the oldest surviving wooden community centre in Nagasaki Prefecture. It is a partly wooden, two-storey building (approx. 570 sq m). The building is well preserved, with a light blue retro appearance, and is a very valuable historical symbol close at hand, used by local residents for sports, meetings, events and other activities.
Due to its age, renovation work was carried out based on existing drawings and other documents. The roof, walls and floors were refurbished to a form close to that of the original building, and the wooden-framed windows were also restored. The full restoration was completed in August 2010.
Obama champon noodles are characterised by a mild soup based on pork and chicken bones, with a broth made from anchovy, a local specialty. It is a common theory that Nagasaki champon noodles were introduced to Obama and Amakusa in the Taishō period (1912-1926) and evolved in its own unique way. The name ‘Obama Champon’ was unknown for a long time, but became nationally known through the activities of the Obama Champon Lovers Association, which was formed after the Obama Champon Map was drawn up in 2007 (Heisei 19). The TV programme ‘My Father is a Champon Man’, a regional drama series broadcast by NHK in Nagasaki, was aired in 2013 and attracted a great deal of public interest.
Currently, champon is served in about 10 restaurants, mainly in the Obama hot springs area.
The Obama Champon Map can be downloaded from the official website of the Obama Hot Springs Ryokan Association: (https://Obama.or.jp/pamphlet/)
This park contains a monument to Mokichi Saitō (1882-1953), who was a leading poet of the tanka poetry magazine Araragi, first published in the Meiji period (1868-1912). Mokichi Saitō visited Obama hot springs many times and is said to have been fond of the sunset over Tachibana Bay seen from this spot. The inscription on the monument reads: ‘I always come here to watch the falling sun, and I must not forget the falling sun of the sea’. The sunset over Tachibana Bay is one of Obama’s most famous sights, and the poem is said to have been composed in admiration of the sunset.
This 105m long footbath is named after the 105℃ temperature of the Obama hot spring source. It opened on 22 February 2010 (Heisei 22). The footbath facility also includes a walking footbath and pet footbath and is busy with tourists and locals alike.
There is also a steaming oven nearby where you can use the spring water to steam agricultural and marine products. Why not try steaming eggs, vegetables or anything else you like?
In the Hizen Fudoki (713), compiled in the early Nara period (710-794), it is recorded that ‘a hot spring can be seen gushing from the south-west of Takaku’s peak’. This is thought to refer to the Obama hot springs and it is said to have been used as a hot spring cure since ancient times.
Obama hot springs still boasts one of the highest heat and source temperatures in the country, with 15,000 tonnes of 100°C hot water gushing out of 30 sources in Obama Town every day.
A dip in the Obama hot springs will warm you to the core. Take a relaxing soak and relieve the fatigue of your journey.
For more information, please visit the official website of the Obama Hot Springs Ryokan Association (https://obama.or.jp/).
Nagoya Castle Ruins (National Special Historic Site) 1931-3 Nagoya, Chinzei-machi, Karatsu city. Free viewing
Golden Tea Room (Inside Saga Prefectural Nagoya Castle Museum) 1931-3 Nagoya, Chinzei-machi, Karatsu city. +81-955-82-4905 Free viewing
Karatsu Kunchi (UNESCO Intangible Cultural Heritage) 3-13 Minamijounai, Karatsu City (Karatsu Shrine) Held from November 2nd to 4th every year Free viewing
Rainbow Matsubara (National Special Scenic Spot) From Higashikaratsu to Hamatama-machi , Karatsu City Free viewing
Nakazato Tarouemon Tobo 3-6-29 Cyoda, Karatsu city +81-955-72-8171
Nakanotouchigama 5-9-2 Cyoda, Karatsu city +81-955-73-8881
GALLERY Ichibankan (Karatsu Ware Gallery) 1807 Gofukumachi, Karatsu city +81-955-73-0007
Mizuno Ryokan 4-50 Higashijounai, Karatsu city +81-955-72-6201
Ryutagama 4333-1 Mirukashi, Karatsu city +81-955-74-3503
Cyosetsuan 1-5 Higashijounai, Karatsu city +81-90-6246-2866
Torisugama 885-1 Torisu, Hamatama-machi, Karatsu city +81-955-58-2111
Inaba 2530 Ukikami, Karatsu city +81-955-53-8477
Mitohgama 2972-6 Uki, Karatsu city +81-955-77-0333
Karatsu Sakamoto 1-1-1935 Honmachi, Karatsu City +81-80-4277-8596 *Scheduled to open in June 2024
Sakureigama 279 Hirano, Kyuragi-machi, Karatsu City +81-955-63-4680
Yukikogama ･ Karatsurobata 800-1 Higashiyamada, Hamatama-machi, Karatsu City +81-955-56-8701
Tamatori 1F 1783 Kyomachi, Karatsu City +81-955-73-8800
monohanako 4838-20 Mirukashi, Karatsu City +81-955-58-9467
Yuichi Yokota ＊Store being prepared +81-90-4004-8844
Tonoyamagama 1288 Nagoya, Chinzei-machi, Karatsu City +81-955-82-4162
Arutokoro 732 Kagami, Karatsu City +81-955-58-8898
Kentarogama 1608-2 Yokotashimo, Hamatama-machi, Karatsu City +81-955-56-2358
A long-established inn that welcomes you with samurai residence gate was relocated from the Nagoya Castle built 400 years ago. Karatsu and Yobuko are famous for their “Live Squid Sashimi”, and the contrast between the transparent squid and the roughness of the Ryutagama grilled ware is so beautiful. “Tonsan Namasu” (literally “sashimi for the lord”), which is associated with Taiko Hideyoshi, is also a specialty of Mizuno Ryokan.
Just like listening to the sound of snow, owner listened to the silent voice of his customers and respond to them with careful work. Sesame seeds ground in a mortar and slow-roasted Saga Beef. The dishes served in delicate and dignified Torisugama vessels express the chef’s philosophy.
Rolled Japanese-Style Omelet is simple yet has a strong presence, made by the owner who has extensive training in Kaiseki. We use a special soba soup that is a blend of several different soup stock. The beautiful and gentle yellow omelet blends perfectly into the soft-textured pottery created by Rui Mitou of Mitouｇama.
What the chef sensed from the abalone-shaped Chosenkaratsu bowl with its beautiful contrast of black and white was the elegance and generosity typical of Sakurei Okamoto. The ingredients that the chef naturally found were from the sea in Karatsu. This is a product that was created naturally and as it is, without any decoration, with the heart in mind.
Seafood from Karatsu, home-grown shiitake mushrooms, sansho pepper, mitsuba leaves, and vinegared lotus, are all carefully selected ingredients, sprinkled over sushi rice. The “Akanekaratsu” pottery is Yukikogma’s unique glaze, named after the sunset sky, and brings a sense of peace to the dining table. The owner is a chef and his wife is a potter, and together they create a warm space.
Squid Salsa
Food : Tamatori / Mai Ito. Vessel: monohanako / Hanako Nakazato.
When you see this vessel, you can tell who made it. When you look at the plate named Chakra, Hanako’s face comes to mind. I hear a voice saying, “Make it as you like!”. Freshly fried squid and sauce. The arrangement takes place naturally. The owner said that she would be happy, if people saw this dish and said “Tamatori”.
The glaze poured onto a flat plate lose its place and floats on the surface of the vessel like a calm sea. Croquettes made from mackerel and mackerel belly caught by the owner himself. Crepes mixed with seaweed are inspired by waves and served with clam sauce. A single dish that expresses the energy of the flavors of the earth and sea.
A pure white triangular rice ball held with exquisite care. There is a theory that rice balls imitate the shape of the mountain where the gods dwell, and that by eating them, people sought to gain the power of the gods. These rice balls are served in a dignified bowl made by Kentarogama’s Madarakaratsu.
