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Minamiboso Wonderland : a place where people learn and enjoy experiences in abundant nature.

Minamiboso City is located on the southern tip of Boso Peninsula. While the Sotobo area faces the vast Pacific ocean, the Uchibo area faces calm Tokyo Bay. Being on a peninsula means one can enjoy both sunrise from and sunset on the ocean. The area is also populated by a series of green hills. Minamiboso is a stage for anybody to enjoy and learn something in this natural environment.

We are also working on disaster measures
Security is the first priority. We provide Minamiboso City unified manual, and disaster measure for hands-on education programs. We cooperate with the accommodations and related facilities to be prepared for unexpected disasters.

We also cooperate with emergency hospitals
We coop with local emergency hospitals and general hospitals for emergencies. The medical institutions include one of the largest general hospitals in Japan, which can provide the latest medical services.


CONTENTS
/// Hands-on Marine and Fishing Experiences...>>>
/// Hands-on Farming Experiences...>>>
/// Hands-on Food and Cooking Experiences...>>>
/// Hands-on Traditional Craft Experiences...>>>



Quiet Tokyo Bay as opposed to Pacific Ocean with Kuroshio Current: the surrounding oceans of Minamiboso have different faces.
///Hands-on Marine and Fishing Experiences

Minamiboso City is surrounded by quiet, calm Tokyo Bay in the west, and the Pacific Ocean with Kuroshio Current that runs off coast in the east. As the two oceans give different environments, fishing methods have been different, thus different fishery culture have developed. Chiba Prefecture has the largest output of lobster, anchovy, Japanese sea perch, and second largest of true sardine, clam, and hijiki seaweeds in Japan. This could be a result of the development of variety of fishing methods in the prefecture. (2005 Fishery Cultivation and Production Statistical Annual Report)
In addition, Minamiboso has one of only four whaling stations in Japan, making it a very rare and valuable experience spot.


1 Dragline fishing experience
This is to experience the traditional fishing method. A net is set earlier and then the participants drag the net full of fish. They also learn the history of the method and the system. It sure can be a precious experience for the participants to see the fish alive in the net.
>Estimated time : 60 minutes +
>Group size : 30 - 500 people


2 Ama experience
One of the traditional fishing methods in the area is by diving and gathering done by specialists called ama. Ama divers will tell you about the fishing spots, the history, and today's fishing industry. You will then experience gathering shellfish or seaweed at rocky beaches.

>Estimated time : 120 minutes +
>Group size : 20 - 200 people


3 Boat fishing experience
Learn how to fish from a boat, as well as the behavior and habits of different fish from professional fishermen. You get on a boat and experience actual fishing. The boat will take you to a good fishing spot. You can also learn about a fish detector, fish banks, or how to find the location of fish school.

>Estimated time : 120 minutes
>Group size : 10 - 200 people


4 Surf fishing experience
There are lots of surf fishing spots both on the Pacific and Tokyo Bay sides. Rental rods and baits are provided, and you can experience fishing from the shore very easily. Learn a lot about fish and ecology of the ocean.

>Estimated time : 120 minutes
>Group size 10 - 500 people



5 Visit to Whaling station
From June 20 to August 31, participants visit the station and watch slaughtering of whales. The company has permission to catch up to 26 animals a year. This is one of only four whaling stations left in Japan today, and is a very unique place to learn the history of whaling and food culture of Japan.

>Estimated time : 60 minutes +
>Group size : 30 people +


6 Ceylon Moss drying experience
You will help ama divers dry ceylon moss under the sun, while meeting them personally and learning about their work. Ceylon moss is the material of agar. One can also add agar making workshop to the program.

>Estimated time : 120 minutes
>Group size : 20 people +


7 Beach combing
Participants walk on the beach and gather drift articles. Not only seashells, but you can also find washed and rounded pieces of glass, or of ceramic, as well as many other objects. There is an option of art craft making with the materials you collected.

>Estimated time : 120 minutes
>Group size : 10 - 100 people.


8 Seashell Craft making
Participants can enjoy making crafts using different colors and shapes of shells from local beaches. Various plans are available depending on the time and difficulty level.

>Estimated time : 120 minutes
>Group size : 10 people +


9 Pressed seaweed making
Beaches of Minamiboso city are also rich in various kinds of seaweeds. Participants collect these seaweeds on the beach, and make pressed seaweed art.

>Estimated time : 120 minutes +
>Group size : 20 people +
>Indoor activity


10 Agar making workshop
Experience making agar out of Ceylon moss by cooking and cooling it. This way, participants can learn about the traditional food and its culture.

>Estimated time : 60 minutes
>Group size: 10 people +
>Indoor activity


11 BBQ lunch
Enjoy having BBQ lunch on the beach. Popular menu is the fresh fish directly from the local fishing port. This can be combined with the dragline fishing plan.

>Estimated : 80 minutes +
>Group size : 30 - 400 people
>Can be done indoor


12 Visit to Fishery Center
You will visit Chiba Prefectural Fishery Industry Research Center, where they research on fish and fishing industry. This is one of the largest fishery research institutes in the prefecture, and they also cultivate abalone. Participants will learn about the industry from the center staff and visit the abalone nursery and other facilities.

>Estimated time : 120 - 180 minutes
>Group size : 20 people +
>Indoor activity


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As a cradle of dairy farming in Japan, or as one of the largest producers of loquat fruits, agriculture in Minamiboso has also been very active.
///Hands-on Farming Experiences

Dairy farming in Japan started in Minamiboso, when the 8th Shogun Yoshimune Tokugawa brought cows from India to Minamiboso, and established a dairy farm there. Chiba Prefecture was the 4th largest producer of agricultural products in Japan, after Hokkaido, Kagoshima, and Ibaragi in 2005 fiscal year, and was the number one producer of vegetables. (Chiba Prefecture Agricultural Production Income Statistics)


13 Loquat harvesting experience
Minamiboso is one of the largest producers of loquats, or biwa, in Japan. The fruits from Minamiboso are offered to the Imperial court every year. It is a traditional agricultural product of the area that has continued since the Edo period. The trees are planted on the slopes of hills, and growing them is not always easy. Participants hear a lot of stories about growing loquats, while harvesting the fruits.

>Estimated time : 120 minutes
>Group size : 120 people


14 Vegetable harvesting experience
Minamiboso grows different kinds of vegetables in different seasons. Participants experience harvesting vegetables such as potatoes, daikon radishes, carrots, and cabbages.

>Estimated time : 120 minutes
>Group size : 20 - 200 people


15 Dairy farming experience
Minamiboso is known as the birthplace of dairy farming in Japan. Participants visit a dairy farm and experience activities such as milking and feeding. You may have a chance to feed a baby cow with a feeding bottle. You can also experience making dairy products such as ice cream and butter.

>Estimated time : 120 minutes
>Group size : 30 - 80 people


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We have the only Shinto Shrine in Japan that is dedicated to the god of cooking, recorded in one of Japan’s oldest written documents.
///Hands-on Food and Cooking Experiences

Minamiboso people are proud to introduce Takabe Shrine, dedicated to the god of cooking. The shrine attracts worshippers such as restaurant chefs, soy source brewers, miso paste makers and other food-related people from all over the nation.
It is possible for program participants to fish or harvest agricultural products, cook the materials by themselves, and eat.


16 Knife Ceremony Watching
A Shinto priest wearing traditional clothes shows his elaborate knife skill without touching the material on the cutting board. This was the offering ritual held at Imperial court in the Heian Period.

>Estimated time : 120 minutes
>Group size : 50 people +


17 Dried horse mackerel making workshop
Participants learn how to use knives to prepare the fish. You gut the fish, soak the fish in salt water, and dry them under the sun. The fish you made is dricd and is later delivered to your door.

>Estimated time : 60 minutes +
>Group size : 30 - 500 people


18 Smoked fish making workshop
Participants prepare fish such as mackerels, horse mackerels, and saurys, and smoke them. They can take the smoked fish home with them.

>Estimated time : 120 minutes
>Group size : 10 - 200 people


19 Soba making workshop
Participants knead buckwheat flour and cut it into noodles. They also learn how to make dipping soup from shaved dried bonito, which is an essential material for Japanese cooking. As Minamiboso produces dried bonito, the program includes the history and the processing of this important food ingredient.

>Estimated time : 120 - 180 minutes
>Group size : 10 - 50 people


20 Turban shell curry cooking
Participants first listen to the lecture about turban shells and the ocean in which they live, the harvest season, and how to choose good ones. Then they learn how to take out the inside from the shells and cook it into curry rice.

>Estimated time : 120 minutes
>Group size : 50 people


21 Salt making workshop
Using clean sea water gathered from off shore, participants try to make salt, which is a lifeblood to our everyday life. They can realize the distinguished flavor that the naturally made salt has.

>Estimated time : 120 minutes
>Group size : 10 - 500 people


22 Potato Chip making
Participants learn the basics of cooking by making their favorite snack.

>Estimated time : 180 minutes
>Group size : 10 - 500 people


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Learn the life and wisdom of people in Minamiboso, blessed with natural resources.
///Hands-on Traditional Craft Experiences

In the Edo period, Minamiboso was directly connected to Edo (Today’s Tokyo) by boats through Tokyo Bay. Crafts from Minamiboso were shipped to Edo and this resulted the development of handicrafts industry in the area. One of them is Boshu Uchiwa or a fan. Minamiboso has been known as one of the three fan making places in Japan.


23 Fan making workshop
Minamiboso is known as one of the major three fan making places in Japan. Local craftsmen instruct participants a part of this traditional craft production. They use a kind of bamboo grown naturally in the area. They are characterized by being very flexible, making fans durable for everyday use. Participants will try a round fan with a grate.

>Estimated time : 60 - 90 minutes
>Group size : 10 - 300 people


24 Straw sandal making
One of the traditional crafts using natural materials is straw craft. Participants first learn how to braid straw, which is a basic of straw crafts, and then try and make sandals. Local seniors will be instructors. A variety of shapes are available from sandals, wreaths, treasure boats, turtles, to New Year decorations. Or you can try and make post cards out of straws.

>Estimated time : 60 - 90 minutes
>Group size : 10 - 300 people


25 Vine basket making
This is also one of the crafts using natural material. The work all done by hands can be a good memory of the trip.

>Estimated time : 120 - 180 minutes
>Group size : 10 - 50 people


26 Charcoal making
Participants learn not only how to make charcoal but all about forests and wood. They experience putting wood into a kiln and taking them out after burning.

>Estimated time : 120 minutes +
>Group size : 10 - 40 people


27 Pottery experience
Participants experience making potteries by hands at a workshop in the country side. It takes only a few hours for beginners to create their own plates or cups. You can even apply your own drawing on it.

>Estimated time : 120 - 180 minutes
>Group size : 10 - 40 people

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