Miyoshi (三好)

Map

Getting There

• train
• bus
• car

Best Times to Visit

• spring: Fresh greenery, cherry blossoms at Hashikura Temple, comfortable hiking conditions, and blooming mountain vegetation make spring especially attractive.
• summer: Warm weather suits rafting, river cruises, hiking, and outdoor exploration, while mountain elevations offer cooler conditions.
• autumn: Brilliant foliage transforms Iya Valley, Oboke Gorge, Mount Ryugatake, and Hashikura Temple into standout scenic destinations.

What's There

• bridge: The historic vine suspension bridge is a signature attraction and offers an adventurous crossing above the Iya River gorge.
• culture: Preserved mountain customs, traditional foods, folk legends, and historic rural settlements strongly define Miyoshi’s cultural appeal.
• fishing: Clear mountain rivers support ayu and amego, which are locally prepared as distinctive salt-grilled specialties.
• food: Regional cuisine includes Iya soba, buckwheat porridge, charcoal-grilled skewers, trout, tofu, and konnyaku.
• hiking: Mount Tsurugi and the surrounding valleys provide mountain trails, alpine plants, pilgrimage routes, and panoramic viewpoints.
• history: Historic sites include Hashikura Temple, preserved folk traditions, Heike-related heritage, and a nationally designated folk property.
• mountain: Miyoshi is dominated by the Shikoku Mountains, including Mount Tsurugi and steep forested valleys.
• nature: Gorges, emerald rivers, alpine vegetation, forested slopes, cliffs, mist, and seasonal foliage are central attractions.
• park: The gorge landscapes and scenic natural areas function as expansive outdoor recreation settings, although formal parks are not the main draw.
• river: The Yoshino and Iya rivers shape the gorges and support cruises, rafting, fishing, and riverside scenery.
• temple: Hashikura Temple is a major historic Buddhist site reached by ropeway in a forested mountain setting.
• spiritual: Mount Tsurugi and Hashikura Temple have longstanding sacred associations, pilgrimage traditions, and Buddhist heritage.
• views: Gorge overlooks, mountain summits, sea-of-cloud viewpoints, emerald valleys, and autumn scenery provide exceptional panoramas.

Specialties

• Iya Soba (祖谷そば): Iya Soba is a traditional local noodle made with a high proportion of buckwheat flour. Its characteristic thick, short noodles reflect the historic mountain cuisine of the Iya area.
• Salt-Grilled Ayu and Amego (鮎・アメゴの塩焼き): Ayu sweetfish and amego trout are locally caught in Miyoshi’s clear mountain rivers and commonly prepared with salt grilling. They are presented by the city tourism authority as distinctive regional foods.
• Sobagome Porridge (そば米雑炊): Sobagome porridge is a local dish made by simmering hulled buckwheat grains with vegetables, chicken, or wild mountain plants. It is a traditional staple associated with the Iya region.
• Dekonamashi Skewers (でこまわし): Dekonamashi consists of local potato, tofu, konnyaku, and buckwheat-based ingredients skewered and grilled over charcoal with miso sauce. The skewers are slowly rotated while cooking, giving the dish its name and distinctive appearance.
• Iya Stone Tofu and Konnyaku (祖谷こんにゃく・石豆腐): Iya konnyaku is traditionally made from locally grown konnyaku potatoes and has a firm, rounded form. Iya stone tofu is a dense regional tofu traditionally valued for its durability in mountain cooking.