Leaving the Gujo Hachiman Tourism Association Office Kinenkan A turn right (north) and head toward Shin Bashi bridge. Cross the street before crossing the bridge and look for a set of

stairs leading down to the riverbank Y .

Carefully descend the stairs to the concrete walkway beside the river.

Walk west along the riverbank. From February until late May you will see people fishing for Amago (trout) and from mid-May until late September they will be fishing for Ayu. Amago and Ayu caught from both the Nagara and Yoshida rivers is prized throughout Japan.

Continue walking west towards point Z . As you walk along the riverside you will be able to see where the

Kodara River joins the Yoshida River. The red bridge in front of Sogi Sui water shrine will be clearly visible.

At point Z you will be able to see a large river - the Nagara River - into which the Yoshida River flows. The Nagara River is one of the most well known rivers in Japan. Famous for its clean water, the Nagara River also holds the honour of being named to “Japan’s 100 Famous Waters” and is one of the “Three Clear-Flowing Rivers.” With no dams, the Nagara river’s water levels can change very quickly and without notice.

The Nagara River is also famous for cormorant fishing which can be seen in nearby Gifu. Only masters from the Imperial Fishermen of the Household Agency are allowed to use trained cormorants to fish for ayu on the Nagara River.

In the summer, on nights when Gujo odori is danced (from mid-July until early September) the riverside is lit at night with hundreds of small lanterns giving an ethereal look and feel.

In January (annually on or around the 20th) local indigo dyers use the cold, clean, fast-running water to fix the dyes in their latest creations. It’s a spectacular and colourful sight!

From point Z retrace your steps back to the Gujo Hachiman Tourist Association Office Kinenkan & Gift Shop building to continue exploring Gujo Hachiman.

Traveler Tip! The river is particularly beautiful in the early evening at dusk!

A Walk Along the Beautiful Yoshida RiverThis relaxing walk begins at the Gujo Hachiman Tourism Association Office (Kinenkan), takes you down along the beautiful and clean Yoshida River for some unique views of the town. This walk is especially beautiful in the spring when the cherry blossoms are blooming, in the early morning or at dusk.

Allow about 1 hour to enjoy the view

© 2008 Gujo Hachiman Tourist Association

Advisory!Please exercise caution when walking by the river, especially in the area east of Shin Bashi where the path is narrow and slippery. The Yoshida River is fast running with strong currents that run deep. Water levels can change quickly particularly after rainfalls. Only experienced and strong swimmers should attempt to swim in the Yoshida River. Visitors should NEVER try to jump into the river from any bridge.

Note:Markers A through Z correspond to markers on the tourist map included as the last page in this PDF.

Many of the places described in this guide can be “visited” on the Virtual Tour page of the Gujo Hachiman website at

http://gujohachiman.com/kanko

Yoshida riverside looking west towards the Nagara River

Yoshida riverside looking across the river at the mouth of the Kodara River in spring

Yoshida riverside in the early evening

Gujo AyuGujo Ayu is a “terroir” product originating in Gujo Hachiman that is well known throughout Japan. Gujo Ayu is caught from either the Yoshida or Nagara rivers in or near Gujo Hachiman.

Restaurants serving Gujo Ayu must display a certificate of authenticity. A culinary experience that should not be missed, the Gujo Hachiman Tourism Association can recommend a reputable ayu restaurant that serves authentic Gujo Ayu.

Tips for Eating Gujo AyuGujo Ayu should only be served in season (mid-May to September). This tender slightly sweet fish is best enjoyed fresh not frozen!

Ayu is grilled and served whole - with the head, tail, bones , etc., intact. Known as “shyo yaki” the fins and tail are dipped in salt to prevent them from burning and are removed before eating - ask a local to show you how!

Ayu is best cooked and served immediately. The tender meat dries out easily and does not survive reheating well.

AmagoAmago, or “Japanese trout” is another delicacy from the Yoshida River that should not be missed. The Gujo Hachiman Tourism Association can recommend a reputable restaurant that serves amago. Like ayu, amago is best enjoyed fresh, never frozen and not reheated.

Sake, Tofu and Green TeaSake, tofu and green tea (o’cha) all depend on clean fresh water. For sake and tofu, clean fresh water is essential in the manufacturing process; for tea, clean fresh water is important in both the growing and brewing.

With an abundance of clean fresh water, originating from rivers and nearby mountain springs, sake and tofu produced in Gujo Hachiman is prized for its fresh clean taste. And locally grown tea, produced in small quantities and processed by hand, is renowned for its wonderful taste and aroma.

A Walk Through Historic Gujo Hachiman - page 2 of 2

© 2008 Gujo Hachiman Tourist Association

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