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Geo GourmetGeo GourmetGeology of Seiyo City and Shikoku

In Seiyo City, blessed with natural diversity from sea level to 1,400m in altitude, specialties making the most of each type of geography and climate have been developed.

The Pride of Shikoku Seiyo Geopark
The gift of nature (geo)
Michi-no-Eki (roadside rest area) and Umi-no-Eki (seaside rest area) in Seiyo City

The gift of nature (geo)

Onogahara Daikon (radish)altitude1400m

The volcanic ash soil, which is layered over red earth, together with the cool climate, grows delicious summer white radishes.

Shiitake mushroomsaltitude350m

Shiitake, grown in the rich natural environment and on virgin wood of sawtooth oak, have exceptional flavor, texture, and taste.

Okuiyo chestnutsaltitude300m

Japanese chestnuts are cultivated in the Okuiyo region. The region is ideal for harvestingchestnuts and gives superior color, taste, and flavor to them.

Dairy and sweetsaltitude220m

Ice cream and cheese using local milk are both fresh and heavenly.

Uwa ricealtitude210m

Uwa Basin is known as the place of rice for its active rice farming, where ancient black rice is also produced.

Wild boar meataltitude200m

Captured wild boars are trademarked as “Sato no Abarembo” (the village troublemaker), and sold as meat or processed.

Grapesaltitude140m

The intermountain basin climate cultivates delicious grapes, and a diverse range of grape varieties are shipped out in early summer.

Orangealtitude20m

Oranges grown using the south-facing steep slopes have a high sugar content and juicy flavor.

Seafoodsea level0m

The region is a famous site for wild horse mackerel, as well as a cultivating site of young yellowtail, flounder, and sea bream, and a producer of dried.