Deeper Kumamoto you don't know about - One year since the full line reopened! A leisurely trip on the Minamiaso Railway

The charm of Takamori Dengaku, a local dish that embodies tradition

Takamori Town, where Takamori Station, the terminus of the Minamiaso Railway, is located, is home to the traditional local dish "Dengaku," which is loved as a special dish in the Aso region. Dengaku is eaten all over Japan, but here it is especially loved as "Takamori Dengaku," and its background is deeply connected to unique ingredients and history.

In the Aso region, an agricultural region with fertile soil, the locally grown taro, called "Tsurunokoimo," was skewered and eaten outdoors during breaks in farm work, and was part of the local food culture, with people eating it on the dinner tables of each household. The Takamori Dengaku Preservation Society was the first to organize this custom as a local dish and serve it in restaurants.

"Tsuru no Ko Imo" is a traditional vegetable of Kumamoto Prefecture that grows in the unique soil containing volcanic ash from Mount Aso. It is a rare variety with a small distribution volume due to the limited cultivation area. This taro has a firm texture and is characterized by not crumbling easily even when boiled or baked. Its unique, slender shape is reminiscent of its name "crane".

"Takamori Dengaku Preservation Society" is the name of the shop that was started by the first owner, Honda Kosuke, in 1960.
Here you can enjoy a course menu with the main dish being "Takamori Dengaku," as well as a selection of local Aso flavors.
The miso used in dengaku is a secret recipe that has been passed down through generations of women in the Honda family, from mother to daughter. The dark-colored dengaku miso is not salty, contrary to its color, so we recommend eating it with a generous amount. It is not too sweet, and has a simple flavor without citrus fruits such as yuzu, so it goes well with anything, such as a snack with vegetables or as a side dish with rice.
Just watching the food slowly cook over the charcoal fire in the hearth is enjoyable, and you can feel the traditional Japanese atmosphere throughout your meal.
Takamori Dengaku used to be a simple dish made only with "Tsuru no Ko Imo". However, over time, ingredients such as tofu and konnyaku were added, and salt-grilled "Yamame" (mountain fish) was also added, changing it into its current form. This made it a more appealing dish that allowed people to fully enjoy the bounty of the local mountains. This evolution drew people from far away to enjoy the dengaku, and it eventually became widely known as a Takamori specialty.

The dishes served with the set are also unique to Kumamoto. They include the local dish "dagojiru," which contains "dago" (rice dumplings) similar to strips of udon, "corn rice," which is made by adding dried and crushed local corn to rice, and Aso Takana pickles as a side dish. The thick fried tofu goes perfectly with the secret miso.
Aso Dengaku cuisine is simple yet rich in flavor, allowing you to experience the local food culture and nature in its entirety. It was a delightful travel gourmet experience that allowed me to savor the local flavors in their entirety.

Takamori Dengaku Preservation Society

The jewel of Minamiaso, "Shirakawa Springs" - A harmony between nature and culture woven by pure spring water

In the Minamiaso area, there are several springs that bubble up from the underground water veins of Mount Aso. Many people visit these places in search of delicious water, and in recent years, they have become popular destinations for inbound tourists.
Among them, the Shirakawa Springs is well-maintained all the way to the spring, making it a convenient tourist spot to drop by.

The Shirakawa Spring has been carefully protected since ancient times as a spring that produces pure water. It is located within the grounds of Shirakawa Yoshimi Shrine, which was built by the third lord of Higo Domain, Hosokawa Tsunatoshi, and the water god is enshrined here. From this, we can infer that the water source was known during the feudal era and was utilized as a local resource.
In 1985, the spring became widely known when it was included in the "100 Famous Waters" list, which was compiled by the Ministry of the Environment and includes 100 springs and rivers nationwide. This led to the development of the surrounding area, and a rest area for visitors to the spring and a souvenir shop, "Minamiaso Village Products Center Shizenan," were built. Furthermore, in 2012, the Minamiaso Railway's "Minamiaso Shirakawa Suigen Station" opened, making it much more accessible than the previous nearest station, "Aso Shirakawa Station."

The source of the Shirakawa springs 60 tons of water every minute. The abundant amount of water bubbling up from the bottom of the water is so visible that you can feel the power of nature. The water temperature is maintained at 14°C all year round, and on hot summer days, it feels so cold that a bottle filled with water will instantly become condensed. This water is so pure that it can be drunk as is, and not only irrigates the surrounding fields, it also flows out into the Shirakawa River, a first-class river, and continues all the way from Kumamoto city to the Ariake Sea. This is one of the reasons why Minamiaso is known as the "village where water is born."

If you want to enjoy the delicious water from the Shirakawa water source, we recommend you stop by Minamiaso Village Products Center Shizenan, which offers a variety of processed products made from the Shirakawa water source.
The cold-brewed coffee made with spring water is especially delicious. It uses special coffee beans roasted by Marumiya Coffee Shop in Kumamoto City, and expresses the purity of the Shirakawa water source. Taking into consideration the mineral-rich soft water and the refreshing image of the water source, a special Italian roast blend is used. The refreshing aftertaste soaks into the tired body of a journey, and the taste makes you feel the blessings of the earth.
Coffee beans roasted to match the surrounding water sources are also sold, and in addition to coffee beans from the Shirakawa water source, there is also "Takezaki Water Source Coffee," which has a strong flavor like the sun.

A tour of the water sources in Minamiaso is not just about enjoying the beauty of nature, but also about experiencing the importance of water that is deeply rooted in people's lives. In the silence created by the clear spring water, I was able to spend a soul-cleansing moment.
It was a special time where I was able to once again appreciate the wonderful blessings of water and connect with the pure water.