Discover Japan’s Forgotten Islands
While most travelers chase the turquoise shores of Okinawa, a quieter, more mythical world exists in the Sea of Japan—the Oki Islands. Designated as a UNESCO Global Geopark, these emerald gems rest like forgotten treasures on deep blue velvet.
Formed by ancient volcanic activity, these islands are home to dramatic cliffs, rainbow-colored rock bridges, and legends dating back to the Kojiki, Japan’s oldest mythological chronicle. Some say the creator god Izanagi once found refuge here.
Nature’s Masterpiece – Oki’s Geologic Wonders
Kuniga Coast – Sculpted by Earth and Sea
Stretching over 7 km, the Kuniga Coast boasts towering cliffs, sea caves, and basalt walls carved by time. Declared a National Scenic Beauty spot in 1938, it was later protected under Daisen-Oki National Park. 
The awe-inspiring Matengai Cliff stands 257 meters high—Japan’s tallest sea cliff. Nearby grasslands are home to peacefully grazing cows and horses.
Candle Rock – A Sunset Ritual
Off the coast of Nishinoshima lies a 20-meter pillar dubbed Candle Rock. During sunset, the sun rests atop it like a flickering flame—a magical scene as if lit by the gods.
Tamawakasu Waterfall – Behind the Veil
Step behind the curtain of Tamawakasu Waterfall and witness rainbows refracted through mist. Beneath your feet lies a geological miracle—hexagonal columns from a volcanic eruption 80,000 years ago.
Tsūtenkyō – The Bridge to Another World
Near Nishinoshima, waves have carved a surreal rock bridge, where layers of vermilion, indigo, and sulfur yellow twist in natural harmony.
The Red Cliff of Chiburijima
Chiburijima’s 1 km-long Red Cliff is a striking geological cross-section from a volcanic birth 6.3 million years ago. Iron-rich lava turned rust-red upon oxidation, leaving behind steep, striated cliffs—a living textbook of Earth’s fiery history.
A Sacred Forest Above the Clouds
Atop Mount Daimanjiyama stands the legendary Iwakura Chichisugi, an 800-year-old Cryptomeria tree. Its main trunk gives rise to 15 limbs, from which hang 24 breast-shaped roots—like life itself descending from the heavens.
Shrouded in mist and silence after rain, this mountain forest feels like a sacred shrine carved by nature’s own hand.
Taste the Essence of Oki
Oki’s remote setting blesses it with rich seafood, mountain-raised beef, and fresh spring water. Warm currents mix with cold depths, creating an ideal habitat for a wide variety of marine life.
Rock Oysters
From March to June, Oki’s oysters are harvested after three years of cultivation. Juicy and flavorful, they’re best enjoyed raw with soy or lemon. Nishinoshima pioneered oyster farming in Japan in 1992, creating the now-famous “Oki Oysters” brand.
Squid
Squid fishing is a major industry here. From summer swordtip squid to winter Japanese flying squid, locals enjoy dishes like marinated “Sugashima-don” made with squid liver soy sauce.
Turban Shells (Sazae)
Harvested via traditional spear-fishing methods, turban shells are key ingredients in Oki cuisine. They’re grilled, stewed with vegetables, or turned into rice bowls and even packaged curries for souvenirs.
Abalone
Abalone, once served to emperors and mentioned in the 10th-century Engishiki, is still prized today. Grown in seaweed-rich waters, Oki’s abalone is large, tender, and delicious.
Matsuba Crab
Known as snow crabs, Matsuba crabs thrive in winter. Caught using traditional cages from November to March, their harvest is strictly regulated to preserve the species.
Rock Seaweed
In winter, Oki’s thick, aromatic rock seaweed becomes the star of a unique dish: the “Bomb Onigiri.” Toasted, soy-brushed seaweed wraps around rice balls resembling little bombs—full of flavor and fun.
Oki Wagyu
Not just seafood—Oki is home to the premium Oki Beef and “Oki Kuroiso” brands. Raised freely on mineral-rich grasses, these black-haired cattle produce tender, marbled meat with a light finish. Enjoy them grilled or in bento boxes.
100% Buckwheat Soba
Oki’s soba is made from pure buckwheat, giving it a bold, rustic flavor. Served with flying fish broth and topped with seaweed, sesame, and yuzu—it’s a simple dish that speaks to the land.
A Place Time Forgot
The Oki Islands may be small—so tiny they need to be zoomed three times on a map—but their isolation is their charm. No crowds, no noise—just unspoiled landscapes, heartfelt hospitality, and time that moves to the rhythm of the sea.
Here, Earth speaks through lava cliffs and sacred roots, through ocean sunsets and ancient forests. In Oki, Japan’s soul still whispers.
