Station Orihime no Sato Nakanoto

Discover the Colors and Flavors of Rural Japan

Orihime no Sato Nakanoto is a vibrant roadside station nestled in the heart of Nakanoto, a picturesque town in Ishikawa Prefecture known for its rich agricultural heritage and deep cultural roots. More than a rest stop, it’s a gateway to local life, where visitors can savor seasonal harvests, sample traditional sake, and explore artisan crafts. The station shines brightest during its annual "Colorful Vegetable Month" in November, when a kaleidoscope of uniquely hued produce—like purple radishes, red daikon, and orange cabbage—fills its markets.

At the core of the experience is a commitment to authenticity and sustainability. From freshly harvested rice varieties like Hyakumankoku and Yumemizuhō to handcrafted local delicacies, every product tells a story of the land and its people. The station also serves as a community hub, hosting seasonal festivals, live performances, and even offering a scenic overlook perfect for sunset views. Whether you're sampling homemade miso, browsing regional textiles, or simply enjoying a meal with a view, Orihime no Sato Nakanoto offers a true taste of rural Japan’s warmth and vitality.

Visit Orihime no Sato Nakanoto to experience the only roadside station in the region where you can sample and purchase do-buroku—a traditional rice wine made from non-chemical, locally grown rice—brewed by the renowned Doburoku Tarouemon brand. Discover the unique colorful vegetables of Nakanoto, including the rare purple radish 'Noto Musume' and orange cabbage 'Orange Quin,' available only here during their seasonal peak. These vibrant, locally grown varieties are showcased in exclusive recipes and fresh from the farm daily.

• Best Arrival Time: Visit between 9:00 AM and 10:00 AM on weekdays to secure the limited daily supply of fresh "Kōkubu" rice (Hyakumankoku) from the direct sales counter, as it sells out quickly and is only available in polished "Shōhaku" form with no brown rice option.

• Hidden Gems: Stop by the "Colorful Vegetable" section in the Oribi Market during November, known as "Colorful Vegetable Month," to find rare varieties like purple radish "Noto Musume," red radish "Kōsantai," and orange cabbage "Orange Quin" — these are only available in peak season and change weekly.

• Weekend Special: On the second Saturday and Sunday of each month, visit the Oribi Market's "Doburoku Corner" to taste or purchase the limited-edition "Taroemon" doburoku, which is only released for a short window and features a small gas-release hole in the cap—handle with care to avoid spillage.

• Best Value Purchase: On October 18 (Saturday), spend over 2,000 yen at the Oribi Market to receive one free egg for 100 yen, a special promotion only available that day and limited by stock—arrive early to guarantee the deal.

• Unique Food Pairing: Buy the local "Noto Naka-shima Cabbage" at the Oribi Market and ask staff for a free recipe card that includes a traditional preparation method—this leafy green is best enjoyed as a pickled side dish or in miso soup, and is only available in high season from late October through November.

• Photography Spot: Walk 200 meters from the roadside station’s bus rotary to the small high ground on the north side of the building—this elevated viewpoint offers a panoramic view of the entire Oribi no Sato Nakanoto complex and is especially scenic during sunset, making it ideal for photography.

• Seasonal Product Alert: Check the Oribi Market’s produce display every Monday morning for the first batch of the year’s "Noto Kaki" (persimmons), which are only available in limited quantities from late October and are known for their sweet, non-astringent flavor—these are sold in small, unpeeled clusters and often sell out by midday.

Spring (March–May): Late March to April features peak canola flower season, with fresh bamboo shoots available at the market.

Summer (June–August): August brings new rice releases, including 'Yume Mizuho' and 'Koshihikari' varieties, with fresh produce at the market.

Autumn (September–November): October hosts the Autumn Flavor Fair, showcasing local chestnuts, sweet potatoes, persimmons, and new harvests.

Winter (December–February): November is designated as "Colorful Vegetable Month," offering a wide variety of specialty vegetables like purple and red radishes.