Uppurui-ura

Historical Footprints

The cape of Uppurui can be reached by climbing what feels like hundreds of stone steps leading skyward, located between the residential area and Daikouji Temple in Hongo Village.

The ‘Inari Daimyojin’ Shrine, now known as ‘Inari Jinja’, is familiarly referred to in Uppurui Town, Hongo, as ‘Kozu Shrine’. The enshrined kami include the Inari deity Ukano-Mitama-no-Okami, along with Saruta Hiko-no-kami and Ama-no-Uzume-no-Okami.

In a community that primarily relies on the fishing industry, ‘Inari’ may not seem an obvious match. However, according to the shrine’s history, it was established after the chief priest enshrined a divided spirit of the Fushimi Inari kami in 1824. That said, ‘Inari Jinja’ already appears in the Forty-Two Bay woodblock scriptures dating back to 1710, casting some doubt on the official history. It seems likely that the name ‘Inari’ had been used for this shrine long before that time.

‘Nori-Shima Jinja’, originally located in the former hamlet of Funatsu, has since been relocated to the shrine grounds. Closely connected to local products such as Uppurui seaweed, its festival serves as an occasion to pray for continued prosperity.

Pilgrimage Route Guide

After walking along the coastal road, proceed about 100 meters along the main road from the village, then climb another 27 stone steps. At the top, you will find Kozu Shrine overlooking Uppurui Bay. You will likely need to catch your breath on the way up, but the return journey will feel remarkably easy in comparison.

To the right of the main hall stands the torii gate of Nori-Shima Shrine, where the deity of Uppurui seaweed is enshrined. It is said that the original Nori-Shima was worshipped in a very small and simple shrine in the Hongu Funatsu village.

‘Uppurui nori’ (seaweed) takes its name from Uppurui Bay, once known as a major seaweed-gathering site. However, in recent years, it has become known that harvesting is more commonly carried out at Mitsu Bay. There have been cases of people losing their lives while collecting nori, as waves can suddenly crash against the seaweed-rich rock faces. While this is a sobering story, it serves as a reminder that during winter, only those with professional knowledge of the sea should attempt to gather seaweed at its peak season.

Even so, there is a sense of celebration in being able to garnish one’s ‘ozoni’ (New Year’s soup) with Uppurui seaweed.

English Translation: [ Louisa Morris ]