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Visitors can walk the full length of Angel Road, from the Shodoshima mainland towards a scattering of small islands.
The capital of Hyogo Prefecture, located between the sea and the Rokko mountain range, Kobe is one of Japan's largest and — arguably — most attractive cities.
Kobe beef was first popularised around the world by an Englishman who shared tales of eating delicious beef in Kobe. Today, try it at the Kisshokichi Sannomiya store in Chuo Ward, Kobe.
The Nakayama Terraced Rice Fields in Kagawa Prefecture are an essential part of this mountainous area's agricultural scene. Created by shaping the slopes with stone masonry, they have been protected and passed down through generations.
While sake is prominent throughout the country, Kobe's brewing techniques are part of a particularly rich tradition, and due to the Nada area's ideal climate, the sake produced here is some of Japan's best. Try it at the Kiku-Masamune Sake Brewery Museum, where craftsmen still hand-build cedar barrels to produce dry sake.
While primarily based in Takamatsu, artisan Yoshihiro Ichihara continues to collaborate with contemporary brands and receive commissions from around the world.
Founded in 1,965 and managed by a team of about 30 people, the Gin Shiro factory hand-produces somen noodles every day.
Made using local sugarcane, wasanbon has a particularly fine texture that gives it an almost flour-like appearance, fashioned into various shapes using a wooden kashikigata mould.
Local establishment Komame Restaurant serves meals prepared with rice from the Nakayama fields. It's also a great spot to try traditional teishoku (set) meals, old-fashioned sweets such as hattai-ame and burgers made with olive-fed ground beef.