The Seto Inland Sea is not a scenic postcard—it's a living culinary history. When island-hopping from Kobe, the question shouldn't be "Which island is most beautiful?" but "What does this island eat?"—because every island tells its story through food.
Kobe serves as the modern gateway to the Seto Inland Sea, conveniently offering the best entry point into this inland sea's food culture. Rather than superficial visits to beaches and temples, consider diving into the islands' industrial heritage, fishing village kitchens, and brewing workshops—places that continue to uphold traditional methods in this era of globalization.
Awaji Island: A Dual Experience of Onions and Soy Sauce
Awaji Island is a must-pass on Setouchi island-hopping routes, yet tourists often rush through as a transit point. This is a regrettable misunderstanding. The island's value lies in its "contrast"—the north is a modern agricultural demonstration zone, while the south still preserves traditional fishing village charm.
Awaji Island is famous for its onion production in Japan, but what deserves deeper exploration is its traditional soy sauce brewing. The island preserves several century-old soy sauce breweries, many open for tours where you can witness the natural fermentation process in wooden barrels under sea breezes—something mechanization cannot replicate. Visiting in spring or autumn, the aroma of soy sauce permeating the air evokes a tangible sense of time. Seafood dishes served at fishing village canteens are refreshingly unpretentious—freshly caught white fish, octopus, and small squid simply prepared make for lunch, with prices far lower than in central Kobe.
Shodoshima: Mediterranean Illusion Under Olive Trees
Shodoshima's olive cultivation began with an agricultural experiment in 1908, and today it has become Japan's largest olive-producing region. Unlike the romantic white windmills and blue seas in tourism promotional photos, visiting reveals an island that takes agriculture seriously.
The island's olive oil workshops are mostly family-run, and their fresh cold-pressed oils even surpass some European imports. Autumn (mid-September to November) is the olive ripening season—visiting then allows you to witness the harvesting and first pressing process. Also don't miss the island's soy sauce town—Shodoshima is equally an important soy sauce production area, on par with Awaji Island. Local somen noodle making also has centuries of history, with noodle workshops scattered throughout villages; both the broth concentration and side dish pairings for eating somen have local characteristics.
Since Shodoshima has relatively ample land area, it's ideal for renting bicycles or electric vehicles for island touring; with well-planned routes, you can connect 3-4 brewing or agricultural stops within a single day.
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