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Awashima Retreat: Participant’s Experience

The voices of participants from the recent “Awashima Retreat” have been collected. Take a look at FRC’s activities.

Awashima Retreat: November 1 (Friday) – November 3 (Sunday), 2024 By Yuko Shiga, Tokyo

Originally, both my parents, who are FRC members, planned to join this tour. However, my father’s schedule conflicted, so I participated along with my mother instead.

While my mother is quite experienced in horseback riding and outdoor trails, my own outdoor riding experience is limited to just a few occasions. Normally, I’d be happy if I rode 10 times a year, and I had only recently reached 100 rides in total—still very much a beginner. Despite feeling a bit apprehensive, I set out for Awashima.

The ranch we visited, Awashima Ranch, is known as “the closest ranch to the sea in Japan.” Indeed, the ocean is right in front of it, and the view is absolutely stunning. Moreover, local elementary and middle school students from all over Japan, who have transferred to Awashimaura Elementary and Middle School through the “Shiokaze Exchange Program,” help care for the horses and ride them at the ranch. These bright, energetic children naturally brought smiles to our faces.

The first day was unfortunately rainy, so we attended a lecture instead. We learned about “the current state and future of native Japanese horses” from Mr. Tomomi Fujita, the former head of equestrian promotion at the National Riding Club Association. His detailed and engaging explanation deepened my understanding of the challenges in preserving and breeding native horse species, as well as the characteristics and history of each breed. It made me want to visit native horses across Japan that I had never encountered before.

During a riding session in the arena, I took a rare opportunity to receive guidance from a top-tier instructor. Summoning my courage, I asked Mr. Fujita to watch my canter and provide tips. His pointers enabled me to canter smoothly in an instant.

Finally, I challenged myself to the highlight of this tour—cantering on the beach. Though I was quite nervous at first, by the end I thought, “If I fall, I’ll just deal with it then!” I took a leap of courage and galloped through the refreshing sea breeze. It was an exhilarating and moving experience. Now I understand why people say that cantering on the beach can be addictive.

When it comes to trips, meals are important too. On Awashima, we enjoyed dishes centered around sea bream and other fish caught on the Sea of Japan coast. One standout was the “Wappa-Ni,” a dramatic fisherman's dish where hot stones are added to a cedarwood bowl filled with fish and water to cook it. Awashima is also known for growing potatoes, which are used to make a local shochu called “Uppon.” This unique shochu paired wonderfully with the island’s famous sea bream sashimi. Unfortunately, when I looked for it in stores, it was already sold out due to limited production. This gives me another reason to return to the island.

Unlike regular horseback riding, this retreat offered encounters with local people, regional cuisine, horse enthusiasts, and the chance to ride through natural landscapes with a horse. It was such an attractive outdoor experience that I’m inspired to approach my riding lessons with renewed determination so I can enjoy more opportunities like this in the future.


わっぱ煮:杉の木を曲げて作った器(わっぱ)に焼き魚と水を入れ、焼けた石をいれて煮込む名物料理
Wappa-Ni: A specialty dish cooked by placing grilled fish and water in a cedarwood bowl (wappa) and adding hot stones to boil it.
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