While travelling through the woodland areas in summer, be wary of the yamabiru – an endemic species of leech which runs riot in the forest. While not dangerous, they will suck your blood at any given opportunity. Wear leech socks, long trousers and insect repellent to keep them away, and if you’re bitten, don’t force them off. Use DEET, alcohol, or heat from a lighter to encourage them to detach by themselves. Other inhabitants of the Tanzawa area forests include serow and raccoon dogs.
If you’re an intrepid hiker, you may wish to tackle Mount Tanzawa itself. This is normally a two-day hike involving a stay overnight at Sonbutsu-sanso Lodge, so you can wake up early to catch the sunrise from the summit before heading back down again.
Try some tasty tofu
In recent times, tofu has taken the world by storm. It’s protein-rich and plant-based, so it’s an obvious alternative to meat for those following vegetarian diets – and with its subtle taste, it’s a versatile addition to any dish. The tofu produced in Oyama is something of a local speciality, said to be particularly delicious and healthy because it’s made with pure spring water from the Tanzawa Mountains. There’s even a tofu festival held in Oyama every March, where participants take part in tofu speed-eating contests and there are tofu-making demonstrations in enormous cauldrons.
One particularly atmospheric place to try real Oyama tofu is Tougakubou, a 400-year-old ryokan, restaurant and hot bath which specializes in lavish multi-course kaiseki meals focusing on tofu. The tofu is made on site. Tofu-making is not the only quintessentially Japanese activity practiced at the inn, though. The ancient art of syakyo – a form of calligraphy which involves copying out Buddhist sutras (holy texts) – is alive and well at Tougakubou, and you can give it a try yourself.