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In a land studded with temples, opinion may be divided as to which is Japan's most beautiful. But there is generally less dispute as to which is the most magnificent castle. Built in the early seventeenth century, Himeji Castle, not far from Kobe in Hyogo Prefecture, is widely regarded as the greatest achievement in Japanese castle architecture. Nicknamed the White Heron Castle, this elegant multiple-roofed fortress has retained such features as turrets, stone walls, gates and moats from the time of its construction. And in 1993, the castle became one of Japan's first World Heritage Sites.
Himeji's proximity to the Inland Sea ensures that good seafood makes a prominent appearance in the city's cuisine. One local delight that the visitor can look forward to is conger eel (anago) prepared as succulent tempura. Sea bream (tai) is enjoyed as tai no arani, in which the fish is simmered in a stock flavored with soy sauce, sugar and sake.
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The area around Kobe is also renowned for producing some of the finest beef in the world, and Himeji Tajima beef (Tajima gyu), named after the old name for this part of Hyogo, makes a mouthwatering addition to any table.
Just as Hyogo is famed for its beef and graceful castle, so is it also known as one of the top sake-producing regions of Japan, and in Himeji the brand of choice is Yaegaki. Tracing its roots back to a sake brewery founded in 1666, Yaegaki Sake & Spirits features predominantly dry sake in its interesting lineup. Here, the name to watch for is Mu, among which are three notable varieties . the fragrant Blue Label, which is popular overseas, the Black Label, made from yamadanishiki (the highest grade of rice) and the Red Label, moderately fragrant and with a fine, rounded, mellow flavor. |
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