Time spent in Sennan City: 1 hour

Conger eel farming tour and explanation of efforts

A tour of conger eel farming, feeding, and an explanation of the industry-academia collaboration with Kindai University for conger eel farming.
You can learn about the effects of global warming at Okadaura Fishing Port, the forefront of the fishing industry.

Time spent in Izumisano City: 1 hour 30 minutes

Izumisano Fishing Port “Aozora Market” tour and lunch

In addition to selling fresh seafood caught that day at the open-air market, there are also restaurants and sushi shops where you can enjoy lively fresh fish on the spot, creating a lively atmosphere reminiscent of an old shopping street. is full.

Time spent in Izumisano City: 1 hour

Naniwa vegetable “Senshu onion, Matsunami cabbage” harvesting experience

Experience harvesting sweet and juicy Senshu onions and heavy Matsunami cabbage grown at the Chozaemon Yataya Farm in Izumisano City, a farm that has been around since the Edo period.

Izumisano City

Accommodation: Inunakiyama Onsen/Fudokuchikan

Enjoy our delicious and healthy menu featuring fresh seafood landed at the local Sano fishing port and Izumisano vegetables grown in the natural beauty of Mt. Inunaki.
Bijin no Yu, a natural hot spring that gushes out on Mt. Inunaki, where practitioners from all over the country gather for training, has been the "hot spring closest to the world'' since the opening of Kansai International Airport. Stay overnight at the same hotel and refresh yourself from a day's travels.

Time spent in Hannan City: 1 hour

Sake brewery tour and sake tasting experience at “Naniwa Sake Brewery”

Naniwa Sake Brewery was founded in the Kyoho era of the Edo period, and has a history of over 300 years. We are blessed with clear groundwater from the Izumi Mountains, and for the past 300 years, we have been using all of that well water to brew our sake. Look forward to tasting some raw sake after your tour.

Time spent in Hannan City: 1 hour

Fisherman's Homemade Meal "Eishinmaru Nagura"

Fresh fish caught that day is served with a secret seasoning passed down in the fisherman's family. In addition to seasonal seafood, the tempura made with conger eel caught off the coast of Senshu is crispy and appetizing.

Staying time in Izumisano City: 1 hour 45 minutes

Introducing Senshu Fukurodani towels dyed with vegetables

After receiving an explanation of Shizuku Towel, which has a gentle and deep color that is made from Senshu's specialty vegetables such as Mizunazu, Senshu Onion, and Matsunami Cabbage as dyes, we toured the towel factory and learned about the automation of the latest towel looms and the importance of manual processes. You can also tell me. These towels from Senshu boast about 130 years of history and tradition and were provided as G20 souvenirs.

Time spent in Izumisano City: 1 hour

Introducing Makoto Shoten, a traditional food bran pickled in an old folk house

Sample the highly nutritious traditional food, eggplant pickled in rice bran. Pickled rice bran is not only delicious, but also allows you to preserve food, and since you can use vegetable scraps, it also helps prevent food waste.

Izumisano City

Arrival at Kansai Airport

I was able to fully enjoy the traditions and food that remain in the Senshu region.