Station Myoe Furusato-kan

Savor the Heart of Kii: A Taste of Local Tradition

Tucked along National Route 480 in the serene hills of Aritagawa, Myoe Furusato-kan is more than a roadside station—it’s a celebration of rural craftsmanship and seasonal abundance. Nestled in the lush countryside of Wakayama Prefecture, it serves as a vibrant gateway to the region’s natural beauty and rich culinary heritage.

Step inside and be greeted by the warm aroma of freshly baked bread, crafted daily with natural yeast from local springs, Hokkaido wheat, and premium ingredients like Okinawa sea salt and black sugar. The station’s signature pan, including beloved creations like “Seaweed Bae~” and “Butter Sakuri,” draws visitors from afar. Beyond the bakery, explore a thoughtfully curated selection of regional specialties—handcrafted soy sauce, mountain vegetables, seasonal fruits, and local produce—all sourced with pride from the Aritagawa community. Whether stopping for a simple lunch, browsing local goods, or simply soaking in the tranquil atmosphere, Myoe Furusato-kan offers a genuine taste of rural Japan.

Visit Myoe Furusato-kan to experience the only roadside station in the region offering freshly baked, artisanal bread made with natural yeast from local spring water,北海道 wheat, and Okinawa sea salt. The signature "Nori Bee" and "Buta Sakuri" loaves—crafted daily with seasonal ingredients—are available only here. Beyond the bread, enjoy locally made soy sauce, mountain vegetable pickles, and seasonal fruits like fresh citrus and grapes, all sourced from the surrounding Akiya region.

• Best Arrival Time: Visit between 9:00 AM and 9:30 AM on Wednesdays through Sundays to catch the fresh batch of homemade bread, which is baked daily except on Mondays and Tuesdays and often sells out by 11:00 AM.

• Hidden Gems: At the deli counter, look for the handmade local soy sauce and Kyomasa miso, both produced in the Kana-ya region and available only at Myoe Furusato-kan.

• Weekend Special: On weekends, arrive by 10:00 AM to secure the daily limited supply of fresh kiwi and shiitake mushrooms, which are displayed in the seasonal produce section and often sell out by noon.

• Pantry Pick: Purchase the "Seaweed Bae" bread (海苔ベエ～) and "Butter Cracker" bread (バタさくり) at the main counter—they are signature items made with natural ingredients including Okinawa’s sea salt and Hokkaido butter.

• Best Value Purchase: Buy the 300g loaf of the natural yeast bread at the in-store bakery counter, which is priced at 350 yen—this is the most cost-effective way to get a full loaf, as smaller portions are sold at a higher per-gram rate.

• Timing for Food Service: Order the daily lunch special or shirasu donburi at the restaurant counter between 11:30 AM and 1:00 PM to avoid missing the last serving, as the kitchen stops preparing meals at 1:30 PM.

• Off-the-Beaten-Path Access: Use the accessible parking spot (located near the entrance) and the ramp leading to the restroom if you have mobility needs—this route is less crowded and provides easier access to the main building’s central area.

Spring (March–May): Fresh bamboo shoots and seasonal vegetables available in spring; canola flowers bloom in late March to April.

Summer (June–August): Peak season for local fruits like peaches, plums, and tomatoes; summer-only fresh produce at the roadside station.

Autumn (September–November): Harvest of persimmons, pears, and grapes; seasonal dishes featuring autumnal ingredients.

Winter (December–February): Limited hours and seasonal items like pickled vegetables and preserved fruits; ideal for visiting with warm local bread.