Station Minamikata

Savor the Heart of Rural Japan

Nestled in the lush countryside of Minamiboso, Minamikata roadside station stands as a vibrant celebration of local life and tradition. More than a rest stop, it’s a cultural gateway where visitors connect with the rhythm of rural Japan, fueled by the warm spirit of the community. The station’s name, “Mokkori no Sato,” reflects the region’s vibrant ethos—“Mokkori,” meaning to cheer and energize, symbolizing the town’s collective passion and resilience.

At Minamikata, fresh, farm-to-table produce takes center stage, from the famed thick-stemmed Mokkori Nira to crispy, eight-flavor goji chips. Indulge in handmade mochi crafted on-site, seasonal baked goods from Kanon Bakery, or a hearty bowl of their signature Big Soft Katsudon at Sakura Kura Restaurant. With its welcoming atmosphere, diverse offerings, and deep ties to the land, Minamikata offers an authentic taste of Japan’s rural heart.

Visit Minamikata roadside station to taste the region’s only signature mokkori nira—a thick, flavorful leek grown in the fertile soil of Southern Town, prized for its robust texture and health benefits. Savor freshly made tsukitate mochi in unique local flavors like nira and edamame, crafted daily in the on-site mochi workshop. These are not just snacks—they’re edible expressions of community pride, found nowhere else.

• Best Arrival Time: Visit by 9:30 AM on weekdays to secure the day’s first batch of freshly baked "bukkuri no pan" (grape bread) from Kanoan, as it sells out quickly and is not restocked during the day.

• Hidden Gems: Check the deli counter near the entrance for the seasonal "mokkori nira" (thick, flavorful leek), which is only available in limited quantities and is a regional specialty not found in other roadside stations.

• Weekend Special: On Saturdays and Sundays, arrive before 11:30 AM to order the "200g Big Soft Katsudon" at Sakura Kuraku Dining, as it is only served until 14:30 and often sells out by 1:15 PM.

• Must-Try Product: Purchase the "gobo chips" (burdock chips) from the Seasonal Color Workshop, which come in 8 unique flavors—try the wasabi or miso salt variety, which are exclusive to Minamikata and not available elsewhere.

• Baking Tip: Visit the mochi workshop between 10:00 AM and 11:00 AM to see the "tsukitate mochi" (freshly made mochi) being prepared live; this is when the staff offers free samples of the day’s special flavor, like yuzu or matcha.

• Best Purchase Time: Stop by the "Kanoan" bakery between 10:30 AM and 11:00 AM to buy the day’s final batch of "cheese bread" and "walnut bread," as these items are only baked once daily and are not restocked after noon.

• Local Experience: Ask the staff at the information desk about the "Mokkori Nira" seasonal harvest schedule, as they often provide free leek-based recipes and cooking tips when the leeks are in peak season from late spring to early summer.

Spring (March–May): Fresh bamboo shoots appear in spring, and roadside station markets feature early-season vegetables like snap peas and green beans.

Summer (June–August): Fresh green beans and edamame peak in summer, with the summer-only "snap pea" harvest available at the roadside station.

Autumn (September–November): Autumn brings the main harvest of burdock root, used for the popular goobou chips, and the first fresh "mokkori nira" of the season.

Winter (December–February): The winter season features the "mokkori nira" harvest and warm seasonal treats like roasted chestnut and seasonal rice cakes.