After relaxing in the park, it’s time to get back on the train and head to Zenbei Land.
At ground level there is a statue of Edo-era scientist Iwahashi Zenbei, who built the most powerful telescope in the nation, which was subsequently used by leading cartographer Ino Tadataka to take measurements all over Japan. Upstairs you can see Zenbei’s original telescope, as well as a display of astronomical charts and other valuable items. But the main attraction is of course the enormous 60-cm reflector, the largest in the prefecture. A peek through this telescope is bound to impress.

Our next stop is Haru Shokudo for lunch. From Mukashin, it’s just as quick to walk there as it is to take the train. So if you’ve had a few too many cakes at Mukashin, you might want to walk them off first! Luckily, Haru Shokudo offers a weekly lunch special that’s packed full of healthy vegetables, as well as a hearty sirloin steak option. It’s a wonderful place to relax over a good meal. They also do take-out meals and are open for dinner.

Now that we’re fully satiated, it’s time to take in a few more shops. Our first stop is Shiogo, which sells murasame bean cakes, a specialty of the Senshu region. Made from azuki beans, sugar and rice flour, these unique treats have a deliciously moist and chewy texture as well as a melt-in-your-mouth flavor burst. Shiogo has been producing murasame the traditional way ever since 1854. Once upon a time it was difficult to get hold of murasame bean cakes from Shiogo, not least because they are totally preservative-free and last for only three days, and also because there are no other branches. Recently, however, Shiogo has introduced delivery to other regions, and has also created a murasame manju steamed bun that can be found in selected department stores. Why not do a taste test of the original murasame alongside the new version to see which you prefer!

Inoue Amanatto is another popular local shop that makes traditional hand-made amanatto sweet treats. They’ve been making them exactly the same way, free of preservatives and additives, since 1892. Amanatto deliver an incredible flavor experience that almost defies description, and Inoue Amanatto make the best around. Try stopping at just one!
“Soft and fluffy, with just a hint of sweetness,” says Kurumi.

Tsugekushi combs are a unique traditional craft product from the Kaizuka area, made from Japanese boxwood using a traditional technique that dates back to the Asuka period (538 – 710). They came to national prominence midway through the Edo period (1603 – 1867), when they were popularly known as Izumi combs. It can take anywhere between two and ten years to prepare the boxwood. A complex series of drying, heating and pressurizing processes is used to produce a high-density timber with excellent flexibility, which is ideal for making combs that won’t bend or break.
Just as the traditional boxwood techniques from long ago have been carefully preserved through countless generations, so we too can keep these combs to give to our children.