Kyushu Islands, Japan— As temperatures mellow and the air turns crisp, Japan’s Kyushu Islands are emerging as a captivating destination, offering the quintessential autumn getaway. A recent report from the Government of Japan highlights the region as a treasure trove of colorful traditional festivals, breathtaking foliage, and rich seasonal gastronomy.
Golden Reflections in Saga and the Luminous Festivals of Oita
One of the most sought-after visual spectacles is found at Kankyo Geijutsu no Mori in Karatsu, Saga Prefecture. Nestled on the slopes of Mount Sakurei, the park’s autumn beauty is dramatically magnified inside the Fuyusanso lodge. Lacquered tables placed by the windows perfectly reflect the vivid red and gold hues of the maple and ginkgo trees outside, creating a stunning “double beauty” optical illusion that has become a viral sensation on social media.
Meanwhile, the autumn atmosphere in Oita Prefecture is brightened by the Chikuraku, or the Taketa Festival of Bamboo Lanterns. Every November, approximately 20,000 lanterns crafted from cut bamboo magically illuminate the streets of the historic Taketa castle town after sunset. Conceived in 2000 as an innovative way to utilize the area’s abundant natural bamboo groves, the festival casts a mellow, mesmerizing light throughout the old streets, including the Samurai Residence quarter.
Elsewhere, in the Taibaru district of Hirokawa, Fukuoka Prefecture, visitors can immerse themselves in a “golden world” created by a grove of 80 ginkgo trees. The private grove, originally planted by a husband in honor of his late wife, is generously opened to the public every mid-to-late November, drawing thousands of sightseers annually.
Autumn Shiitake: The Umami Secret of Kyushu Cuisine
Kyushu’s autumn delights not only the eye but also the palate, particularly through its signature local product: tree-grown shiitake mushrooms from Oita, Miyazaki, and Kumamoto Prefectures.
The shiitake harvested in autumn are renowned for being more robust and fragrant than their artificially cultivated counterparts. Oita Prefecture, Japan’s largest producer of dried shiitake, utilizes a drying process that, counterintuitively, enhances the mushroom’s natural umami content through the action of guanylic acid. Notably, the water used to rehydrate these dried mushrooms is considered a precious stock—equating in value to bonito or kombu kelp broth—and is widely used to add profound depth of flavor to local dishes, underscoring the culinary wealth of the Kyushu autumn.
Source : Visit to Japan
