After visiting the horses and fishes around Nishinoshima, I headed to the big island of Okinoshima. Among my adventures there was a sea kayaking trip. It wasn’t quite as sunny as when I went scuba diving and there were more waves, but the four of us–a couple fellow JETs, our guide, and myself–got to explore several caves and observe the creatures living in them. That was in addition to all the explanations of unique geological formations the island is known for, but rather than reexplaining them all here myself the official homepage of the Oki Islands Geopark should provide a more useful and enlighting explanation beyond “cool looking rocks! Lava did this!”
So! On to the kayak tour!
We also saw a number of other fish, jellies, barnicles, crabs, and even caught some good glimpses of sazae–turban shells, a local specialty both on the shores of the Oki Islands and the shores of the mainland.
I much prefer the other local specialty that we saw plenty of, though I’ve only tried kame-no-te (“turtle hands”) once in soup form.
Alas, I did not have any more kame-no-te on this trip, but in addition to squid (a major part of local industry) and an assortment of very fresh sashimi, I also tried oysters for the first time in recollection. Although they do serve them raw, right after we got the suggestion for the daily special from our sea kayaking guide, I opted for fried oysters (kaki, not to be confused with persimmons) in curry. Apparently curry style is the best way to serve something one is unfamiliar with, but I’ll stick with normal curry in everyday life, thanks.
Next time, let’s just stick to some light sight-seeing.