Kumejima: Nature, Cultural Heritage and Local Cuisine

Kumejima offers several distinct highlights to consider when planning a trip: protected nature on land and at sea, historic sites and local cuisine. Kumejima Prefectural Natural Park covers almost all of Kumejima and the surrounding waters. It has a total area of 11,868 hectares, of which 6,125 hectares are land and 5,743 hectares are sea. The natural park therefore includes not only the island but also the surrounding waters.

Nature Between Land and Sea

Nibuchi Forest is registered as a Ramsar site and preserves largely untouched green nature, with numerous plants and species native to Kumejima. Tachijami offers a different kind of natural landscape: this coastal rock formation is 40 meters high and designated a natural monument by Kumejima Town. You can reach it by descending about 250 steps. Its name means “Tategami” in the local language. Nature takes different forms here: the forest is home to plants and native species, while Tachijami is defined by its coastal rock formation.

Castle Ruins, Sacred Natural Site and Cave

The ruins of Uegusuku Castle are one of four significant castle ruins preserved on Kumejima. From there, you can enjoy a 360-degree view of all of Kumejima and the sea around the island. Historic ruins and panoramic views come together in one place. Mifuga offers a different cultural perspective: this sacred natural site on Kumejima is associated with prayers for the blessing of children. This spiritual tradition differs from the architectural heritage of the castle ruins.

The Yajiyagama Cave Ruins, designated a cultural property of Kumejima Town, add an underground excursion to the island’s historic attractions. The guided tour covers 800 meters through the cave ruins and takes about an hour and a half. If you plan to include this activity, check the current schedule, as it may change.

Kuruma Ebi and Sweets

Kuruma ebi is a culinary highlight with local roots. On Kumejima, the prawns are raised in large aquaculture ponds in a warm, nature-rich environment, using juvenile prawns sourced from deep-sea water. Local restaurants and hotels serve kuruma ebi as sashimi, grilled with salt or in a shrimp dog. The deep-fried preparation is also recommended. Available options vary by season and establishment. If you want to try a particular preparation, check in advance whether it is available.

In a cooking class, you can make sata andagi, Okinawan doughnuts, as well as other sweets with brown sugar. Cooking together also offers a chance to connect and provides a different way to experience local cuisine than the prawn dishes. If you plan to include the class in your itinerary, check its current availability.

More Destinations

Discover more destinations: Ie, Taketomi, Okinawa, Nakijin, Naha, Tokashiki, Shimajiri, Motobu

Back to the main travel overview: Okinawa Prefecture.