Many creatures live in or along the river. Gray herons looking for a feed and fish jumping above the surface are a common sight. Some of the creatures sought by people are Japanese trout, lake prawn, Japanese mitten crab and eel, but surely the best prize of all are the trout. If you go when trout fishing is allowed, between June and October, you will almost surely see people casting for them. During the fishing season, restaurants along the river serve freshly caught trout, and you may very well want to enjoy its natural taste.

The river offers other bounties of nature too. Tosa washi, a traditional paper, has been an industry along the Niyodo for more than a thousand years, and during all that time the river has played an important role. When made by hand in the traditional way, Japanese paper requires plenty of water. First the raw material (bark from shrubs and trees), is soaked in water to remove impurities. Next the bark is heated and the fibers obtained, and during this step water is needed to wash away the impurities. Then a thick gummy agent is mixed with more water, the fibers are added, and finally the hand molding process begins, again using water. Tosa washi is thin but does not tear easily, and it is exported to other countries. Some types are even used in the restoration of works of art. At an atelier, you can try your hand at making Japanese paper yourself. Taking a lesson is easy, and will connect you to an ancient industry, made possible thanks to water.

Souvenirs to take home and recall the good things that pure water can bring include carbonated water made from Niyodo River water, and flat uchiwa fans and postcards made with Tosa washi paper. Or try some ice cream featuring yuzu citrus fruit, a local specialty.

Blue, yet crystal clear: that well describes the Niyodo River. When the rain stays away, the water is clear enough to see right to the bottom.

Japanese paper (washi) has been made along the Niyodo for more than a thousand years. At Tosawashi Kogeimura QRAUD, you can try your hand at making some. The postcards (2) and flat uchiwa fans (3) produced here would make excellent souvenirs of your trip.

4. Carbonated water made from river water makes another good souvenir.
5. A variety of ice cream featuring specialties from the Niyodo and Kochi regions, including green tea (sen-cha), sun dried salt, and yuzu citrus fruit.

Delectable bounty from the Niyodo River, served at the restaurant Aogi.
6. Udon noodles with Japanese mitten crab. One part of the crab, called crab butter, seeps into the broth to give a truly exceptional flavor to this dish.
7. Freshly caught Japanese trout. They were simmered in a mixture of soy sauce, mirin (sweet rice wine) and sugar until tender.
8. The best way to eat lake prawn is the simple way: boil, then sprinkle on salt to bring out the flavor.

Island of Shikoku

Niyodo River Area Map

●Getting there
Fly to Kochi Ryoma Airport from either Haneda Airport (Tokyo) or Osaka International Airport. From there, take a bus to JR’s Kochi Station (about 30 min). Then from there, take a JR Dosan Line train to Ino Station (about 20 min).

●For more info
Aogi Restaurant:
Tel: +81-88-897-0435 (088-897-0435 if calling from Japan)

Tosawashi Kogeimura QRAUD (Japanese paper atelier)
Japanese-language website: http://www.qraud-kochi.jp/

Yakatabune Niyodogawa river cruises
Japanese-language website: http://yakata-niyodo.com/