Savoring Fall on Shodoshima
Shodoshima is the 2nd largest island in the Seto Inland Sea. Blessed with warm, mild weather, the island has nurtured a distinctive culture. Traveler Daniela Shiga enjoys local food, a kabuki performance and a magical hike at the peak of autumn. From olden times, the olive has been a symbol of peace and prosperity, as well as food with life enhancing benefits. Shodoshima is famous for its high-quality olives, which are on par with those of the Mediterranean. Olive farming was introduced to the island during the Meiji era (1868 - 1912) as part of a government program. Since then, islanders have nurtured their groves with great care. Daniela visits a 3rd-generation olive farmer and later speaks to an artist who produces handicrafts using threads dyed naturally with olive leaves. She also learns about the island's tradition of soy sauce making and joins pilgrims on part of their trek to mountain temples. Her final destination is a shrine where the locals, including school children, perform kabuki.
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