Station Wakinosawa

Discover the Essence of Northern Japan’s Coastal Heritage

Wakinosawa, nestled in the serene village of Wakinosawa in Mutsu City, is more than a roadside station—it’s a gateway to the rich traditions and natural beauty of Aomori Prefecture’s Shikoku region. Located along the rugged coastline of the Oga Peninsula, this destination celebrates its storied past as a historic center for mackerel fishing, particularly the prized winter catch known for its delicate flavor and luxurious white roe.

Visitors are drawn to its authentic local offerings, including dried fish, smoked fish, and hearty miso paste, all crafted with generations-old methods. The station also features a relaxing wellness center, a scenic lookout, and a nature-themed gallery showcasing local wildlife. Whether sampling regional delicacies, enjoying a quiet moment by the sea, or exploring nearby forests and parks, Wakinosawa offers a deeply immersive experience of rural Japan’s enduring charm.

Wakinosawa is the only roadside station in the region where you can taste freshly grilled mackerel roe and try authentic dried cod made using traditional methods passed down since the Edo era. Its signature item, the handmade "Tara no Sato" miso, is crafted from locally grown soybeans and aged in cedar barrels for a rich, earthy flavor unique to this area. Visitors can also explore the nearby wild monkey sanctuary and enjoy panoramic views of the rugged coastal cliffs from the station’s elevated lookout.

• Best Arrival Time: Visit between 9:00 AM and 9:30 AM on weekdays to get the first selection of fresh dried cod (harusame) and grilled dried fish from the specialty counter before they sell out by midday.

• Hidden Gems: Check the small display near the entrance for the handcrafted “Yamato Miso” (a local fermented soybean paste) and the “Yamato Miso” tasting samples available during the winter months, which are only offered from December to March.

• Weekend Special: On weekends, visit the small food truck near the parking area between 10:00 AM and 12:00 PM for limited-time grilled mackerel skewers made with local fish caught in the winter season.

• Shop Strategy: Purchase the “Yamato Miso” and dried fish bundles at the main shop counter before 11:00 AM, as these items are often sold out by early afternoon and are not restocked during the day.

• Seasonal Experience: Attend the “Wakinosawa Asaiichi” (Specialty Products Fair) held on the first Sunday of each month between December and March, where you can taste and buy seasonal dried fish and local miso directly from producers.

• Viewing Tip: Walk to the small hill behind the roadside station’s parking area to access the hidden viewpoint that overlooks the surrounding coastal farmland and the sea—best viewed during the early morning hours when the fog lifts.

• Facility Hack: Use the free Wi-Fi at the information counter during your visit, as the signal is strongest there and allows you to download the full list of local events and the winter fishing schedule for the next few weeks.

Spring (March-May): Visit during the annual Tako Festival in early May to enjoy fresh cod and local seafood dishes.

Summer (June-August): Ideal for hiking and wildlife viewing at the nearby Yaganohara Park, with clear mountain views.

Autumn (September-November): Best for harvesting dried cod and experiencing the annual Tako Festival in early October.

Winter (December-February): Peak season for premium frozen cod, available at the roadside station from December to March.