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Yusu Mizugaura Terraces: Stone Walls & Sea in Uwajima

Yusu Mizugaura Terraces: Stone Walls & Sea in Uwajima

Discover Yusu Mizugaura Terraces in Uwajima, where stone-walled fields face the Uwa Sea, with tips for enjoying this quiet cultural landscape.

Highlights

Why Visit

The Yusumizugaura Terraced Fields offer a spectacular rural landscape in Uwajima, where stone walls rise along steep slopes overlooking the Uwa Sea.

Highlights

The terraced fields' highlights are the curving beauty of stone walls over 1m tall stacked in more than 50 tiers along slopes averaging 40 degrees, and the contrast between the sea and stonework.

How to Get There

About 60 minutes from in front of JR Uwajima Station on the Uwajima Jidosha Bus toward Yusu/Komobuchi; get off at Mizugaura.

Parking

Free parking for 20 standard cars, plus space for tourist buses.

Seasonal Highlights

You can see the stone walls and Uwa Sea scenery year-round, and in spring, enjoy quintessential terraced-field scenes with potato cultivation and harvest.

Dining & Rest

Dandan Chaya serves dishes made with local vegetables and Uwa Sea seafood (11:00–14:00, drinks until 15:00).

Things to Note

Don't enter the fields — view them quietly from the paths — and wear comfortable shoes for the steep slopes.

For the latest information, please refer to official announcements or check on site.

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What Are the Yusumizugaura Terraced Fields? Stone Walls Facing the Uwa Sea

The Yusumizugaura Terraced Fields are stepped agricultural fields built on the steep coastal slopes of Yusu in Uwajima City, Ehime Prefecture.

They are characterized by small stones stacked along the contour lines of the slope, forming tiered fields that resemble a tiered hina doll display used during Japan's Doll Festival. They have also been designated an Important Cultural Landscape of Japan.

As a sightseeing spot, this is not a place to enjoy large buildings or flashy attractions.

Instead, it's a place to appreciate the way the sea, slopes, stone walls, fields, and village all come together, offering a glimpse into the lifestyle and land use of Uwajima.

Highlights: The Curves of the Stone Walls and the Closeness of the Sea

The first thing you'll notice at the Yusumizugaura Terraced Fields is the continuous curve of stone walls running along the slope.

Rather than straight plots, the gently overlapping tiered shapes that follow the natural terrain create what looks like a vast pattern when viewed from a distance.

According to official Uwajima City information, this region is a small village on a cape branching from the Miura Peninsula, surrounded by a multi-island sea and ria coastline.

For that reason, when viewing the terraced fields, be sure to look not only at the stone walls but also at the Uwa Sea spreading out behind them.

The view of fields on a mountain slope with the sea just beyond gives a very different impression from flatland rural landscapes.

Appreciating the Terraced Fields as a Cultural Landscape

It would be a missed opportunity to see the Yusumizugaura Terraced Fields only as a photogenic landscape.

They are also an agricultural landscape that has been maintained over a long period of time by stacking stones and building narrow terraces to make use of the steep terrain for farming.

According to the Uwajima Tourism and Products Association, these terraced fields are described as "tilling toward the heavens"—stepped agricultural plots created by stacking stone walls on the steep mountain slopes.

For international travelers, this is also a clear introduction to Japan's rural landscapes.

Unlike temples, shrines, or castles, what you see here are the traces of how people have lived in harmony with the land's natural conditions.

For Photos, Look at Both the "Whole" and the "Details"

For a wide shot, frame the slope and the sea together to capture the essence of Yusumizugaura's landscape.

When viewing up close, pay attention to the details: how the stones are stacked, the narrow rows of fields, and the rows of crops growing on them.

How the Fields and Village Change with the Seasons

According to the Uwajima Tourism and Products Association, potatoes are grown in the terraced fields and harvested in spring.

The color and impression of the fields change with the seasons, so the landscape you see varies depending on when you visit.

When the fields are green, the gray of the stone walls, the color of the crops, and the blue of the sea overlap to create a bright, vibrant scene.

In contrast, when the fields are bare, the shape of the stone walls stands out more clearly, making it easier to observe the structure of the terraced fields themselves.

Rather than expecting a single peak moment like cherry blossoms or autumn leaves, it's best to come ready to enjoy the seasonal expressions of the farmland.

Etiquette to Keep in Mind When Visiting

The Yusumizugaura Terraced Fields are not a display made for tourists. They are working agricultural land that supports the local community.

When visiting, please do not enter the fields without permission. Instead, view the scenery quietly from designated paths.

Avoid touching the stone walls or crops, and don't try to take photos from unstable footing.

Be Mindful When Visiting a Quiet Village

There are also residential areas nearby.

Please follow basic courtesies: don't make loud noises, take your trash with you, and avoid stopping in places that obstruct cars or pedestrians.

Especially when taking photos, fields, houses, or people working may end up in your shots.

Remembering that this is a residential community first and a tourist spot second will help ensure a respectful and pleasant visit.

Local Flavors to Try in the Yusumizugaura Area

The Uwajima Tourism and Products Association mentions that at the foot of the terraced fields, there is a dining spot called "Dandan Chaya" and a local specialty shop called "Dandan-ya."

Operating conditions and availability may change, so if you're planning to dine or shop, it's a good idea to check official or local information before your trip.

Beyond just viewing the scenery, sampling local food and specialty products helps you feel how the terraced fields are still connected to daily life today.

If you have time, take a break in the area after enjoying the view, and savor the seaside atmosphere as part of your experience.

Summary: A Journey to Discover Uwajima's Sea and Farmland Landscape

The Yusumizugaura Terraced Fields are a scenic spot unique to Uwajima, where tiered stone-walled fields stretch across slopes facing the Uwa Sea.

As a designated Important Cultural Landscape of Japan, it offers more than just photo opportunities—visiting deepens your travel experience by allowing you to appreciate the landscape shaped by terrain and farming traditions.

When visiting, please be mindful of the farmland and village community, watch your footing, and observe the scenery quietly.

This is a place where the sea and stone walls meet, offering an encounter with regional Japanese culture that differs from typical tourist facilities.

Frequently Asked Questions

A. They are terraced fields built with stone walls on the steep slopes facing the Uwakai Sea in Uwajima City, Ehime Prefecture, with more than 50 tiers stacked on slopes that average about 40 degrees in incline. Selected as a National Important Cultural Landscape on July 26, 2007, they are a scenic spot also called the "fields in the sky," and the unique view of white stone-wall lines stretching down to the sea is a treasure found nowhere else in Japan.
A. They are a monument to the wisdom and labor of the ancestors who cultivated steep slopes with stone walls, and they have been chosen for the Ministry of Agriculture, Forestry and Fisheries' 100 Selected Landscapes. The scenery of stone walls over a meter tall stacked in many layers is extremely rare in Japan, and the contrast between sea and terraced fields draws photographers and TV and commercial location scouts alike.
A. The current star crop is the "Mizugaura potato," prized for its strong sweetness thanks to the sea breeze from the Uwakai Sea and the mineral-rich soil. In the late Edo period the fields grew wheat and sweet potatoes, and in the Meiji era they were mulberry fields for sericulture, with crops changing to fit the times. Freshly dug new potatoes available at the local stand during harvest are a treat you can only taste on site.
A. Spring, from March to May, is the best season, when the green leaves and white flowers of the potatoes decorate the stone walls, and the "Dandan Festival" is held every year around April. In winter the monochrome scenery of just the stone walls stands out, in summer the contrast with the blue sea is striking, and the fields show different faces each season. In early morning, backlight makes the stone walls stand out, while in the afternoon, front light captures the entire view sharply.
A. From in front of JR Uwajima Station, take the Uwajima Jidosha Bus bound for "Mizugaura" for about 60 minutes; the fields are right at the terminus. Buses run only a few times a day, so checking the timetable in advance is reassuring. By rental car it is about 30 minutes from central Uwajima, and the ria-style coastline along the prefectural road makes the drive itself a highlight.
A. There is a free parking lot with 20 spaces for regular cars, and there is no admission fee. It can fill up on weekends and during the busy spring season, so arriving early in the morning makes parking easier. Large buses find the access road narrow and hard to maneuver, so groups should consult the Uwajima City Tourism Association in advance for a smoother day.
A. If you only look from the observation point, 20 to 30 minutes is enough; if you walk the trails up to the highest point at about 60 m, allow about an hour. The slope is quite steep with slippery gravel sections, so easy-to-walk shoes like sneakers are essential. The composition looking up from below and the view looking down from above give very different impressions, so experiencing both is the real pleasure.
A. Dandan Chaya is run by a local NPO dedicated to preserving the terraced fields, and it is a restaurant where you can enjoy local cuisine made with locally grown potatoes. Hours are 11:00 to 14:00 (drinks until 15:00), and weekdays operate by reservation for groups of 10 or more. The adjoining "Dandan-ya" also sells local specialties, where you can shop for souvenirs such as potato shochu.

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