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Kurobe's Sustainable Experience: Learning New Possibilities from Driftwood and Eels, Where "Unused" Resources Take Center Stage.

Unazuki Onsen

Overview
◇ Experiential Program Transforming Local Challenges into New Value ◇
Kurobe Dam, a popular tourist destination in Toyama, annually receives a large amount of driftwood, which was previously incinerated. Meanwhile, in Unazuki Onsen, "Yuyu Unagi," a new specialty raised using geothermal heat, faced difficulties in utilization when misshapen or small in size.
This program offers participants the chance to experience how local challenges are transformed into new value, through a driftwood workshop and a tasting of "Yuyu Unagi Somen" made from non-standard eels. It's a program where you can truly experience a new form of sustainable tourism.
Partner organization

KANDEN EL FARM CO.,LTD.

Unazuki Onsen Ryokan Cooperative Association

Contact

JTB Toyama Branch
Closed：Saturdays, Sundays & Holidays
Hours: 09:30 - 17:30

Comments from participants

-It was great to learn how driftwood accumulated in Kurobe Dam is being utilized in this way, and also about the Kurobe Canyon Route, which was a hot topic before.
-Yuyu Unagi Somen was more delicious than I expected.
-I couldn't imagine what Unagi Somen would taste like, but when I actually tried it, it was incredibly delicious!

Comments from the partner organization

This time, we were invited by JTB Toyama Branch to hold a workshop featuring "Kurobe no Kiseki" (Miracle of Kurobe) upcycled products, which breathe new life into driftwood from Kurobe Dam. During our interactions with the participants, we received many questions, which reaffirmed the growing interest in SDGs and how these initiatives are becoming commonplace. We were also deeply impressed by JTB's commitment not only to planning travel products but also to deeply engaging in regional revitalization and product development. It was a day where we truly felt they embody the "Sanpo Yoshi" philosophy (good for seller, good for buyer, good for society). Thank you very much for this valuable opportunity.

Comments from the staff member responsible

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In this project, by first hearing about the background and then actually experiencing it, I feel that all participants were able to deeply understand the true intentions and passion behind the initiative. It was a truly valuable and meaningful experience.
In particular, the "Yuyu Unagi Somen" served at the workshop was exceptionally delicious, and I felt it has great potential as a new local specialty.

Scenes from the program