Shodoshima

Seto Inland Sea

Symbol of Shodoshima is the olive tree, nurtured by the warm climate

The second largest island in the Seto Inland Sea with a 125 km coastline, Shodoshima (Shodo Island) is home to about 30,000 residents. The symbol of the island is the olive tree, which thrives in the warm climate. Olive trees are grown all over the island and are now so popular that there is a public space called Shodoshima Olive Park where as many as 2,000 olive trees are planted. A white windmill with turning sails welcomes you to the park, which is also a popular spot for photo shooting.

“Sandbar of happiness” emerges only during ebb tide

Shodoshima’s natural scenery offers a number of marvelous sights. Among these, a popular attraction is Angel Road. This is a sandbar that only emerges from the receding water twice daily at ebb tide to reveal a “bridge” connecting the main island of Shodoshima with smaller Nakayoshima Island. According to popular belief, when a couple makes a wish, and then walks hand-in-hand along Angel Road from one island to the other, their wish will be granted. You can witness the appearance of Angel Road connecting the two islands from a nearby observation deck called “Yakusoku no Oka” (Hill of Promise).

Behind-the-scenes look at making soy sauce — essence of Japanese food

A number of specialty products come from Shodoshima, where many saltpans were traditionally located from ancient times. Soy sauce, an indispensable seasoning, is one of them. Many soy sauce factories are located in the area called “Shou no Gou” (country of soy sauce). For example, Yamaroku Shoyu owes its 150-year success to a factory that produces soy sauce using traditional barrels of Japanese cedar. Visitors can tour this facility, which was built in the early Meiji Era.

Another Japanese noodle, soumen is also a specialty product

Shodoshima is fortunate to have an ample supply of wheat and clean water in addition to salt as mentioned earlier. These ingredients are essential for successful production of soumen, a Japanese noodle noted for its white color and thread-like strands. Shodoshima soumen is made by repeatedly and meticulously hand-stretching the dough, into thin strips, and then drying these long strands in the sun. The resulting noodles have a pleasantly glutinous texture. At Komame Shokudo, a unique Shodoshima restaurant surrounded by terraced rice fields, guests can enjoy delicious soumen together with Japanese dishes made with fresh local ingredients.

Take a break at Komame Shokudo

Located in the heart of Shodoshima, Komame Shokudo opened for Setouchi Triennale 2010 and then closed after the art festival ended. However, thanks to the strong support of local residents, the restaurant was reopened. True to its motto — “moderation in everything” — the restaurant has a relaxed atmosphere with casual service that makes customers feel right at home. You might like to try the star attraction on the menu — “riceball set from rice terrace” — featuring island specialty products including rice, soy sauce, and vegetables available only in Shodoshima.

For reference

Address

Shodoshima-cho, Shozu-gun, Kagawa Pref.
Tel

0879-82-1775 (Shodoshima Tourist Association)
Recommended season

May and June (to see olive blossoms in full bloom)

Access

Approx. 40 minutes by Kotoden Bus from Takamatsu Airport to Takamatsu Station. 5-minute walk from the station to Takamatsu Port. 30 to 45 minutes by speedboat and an hour by ferry from Takamatsu Port to Shodoshima (Tonosho Port). 15 round-trip services are available per day. Bus service is available in the island, but rent-a-car is convenient, too.

Access to the Takamatsu Airport