“Mozuku Picnic” to enjoy the spring of Taketomi Island with “Mozuku” that boosts immunity
2021.02.02
Hoshinoya Taketomijima, a stay-type resort located in Taketomi Island, Okinawa Prefecture, will hold a “Mozuku Picnic” from March 1st to May 31st, 2021. We offer bento boxes with mozuku seaweed, which is known as an ingredient that boosts immunity, arranged into various dishes such as tempura and rice balls.
Since it is harvested at low tide from March to April, spring is a valuable season for eating unsalted raw mozuku. It is an experience that you can feel the spring unique to Taketomi Island, where you can enjoy a bento packed with mozuku seaweed, which is in season on Taketomi Island, at Aiyaru Beach where the warm sunlight shines through.
Yaeyama will reach the harvest season of mozuku in spring. It grows from winter to spring and withers in summer, so you can only enjoy it raw for a short period of time. In addition, mozuku is an excellent ingredient that is said to contain a large amount of fucoidan, which is expected to prevent infectious diseases and improve immunity. *
A gentle and pleasant breeze blows in the spring, and gentle sunlight shines on the sea during the day. I would like you to feel the spring unique to Taketomi Island by enjoying a bento box with various seasonal mozuku seaweed in the sea.
Spring is in season! Bento with plenty of mozuku that boosts immunity
The mozuku seaweed grown in the beautiful sea of Yaeyama is characterized by its thick and firm texture. It is common to harvest and salt a year’s worth during the short period of low tide from March to April. In spring, it is a tradition that the islanders come to the sea for harvesting.
At Hoshinoya Taketomijima, we will prepare dishes where you can taste various mozuku seaweed from Yaeyama and lunch boxes filled with seasonal ingredients. For example, tempura with moderate saltiness. It is a dish that is familiar even at the dining table on Taketomi Island. In addition, the rice balls wrapped in the refreshing scent of shell ginger leaves are mixed with a slightly sweet mozuku tsukudani. You can fully enjoy mozuku with a bento packed with deliciousness that is not limited to the standard way of eating.
Picnic in the sea while feeling the south wind
In the spring of Taketomi Island, which is called “Urizun”, the southerly wind blows and the temperature rises to 20 to 25 degrees Celsius during the day. Spring on Taketomi Island, where the sea opens in March as the temperature rises, is a season when the sunshine is warm and comfortable with a pleasant breeze. In a mild climate, you can spend a comfortable time listening to the sound of the waves on the goza woven with plants that grow naturally on the island. Feel the spring of Taketomi Island at a picnic where you can go out to the open sea and enjoy watching the shining water surface where the sunlight reflects.
Highest level corona countermeasure declaration
[1] Hygiene management
At Hoshino Resorts, as part of our corona measures, we take the following measures in consideration of our customers’ health and public health.
・ Temperature measurement at check-in
・ In addition to normal room cleaning, cleaning and wiping with alkaline electrolyzed water inside the hotel
・ Alcohol for sterilization is installed in various places in the building
・ Rubbing alcohol for hand disinfection is installed in all guest rooms
・ Alcohol disinfection of fingers for all customers when entering the restaurant
・ High-temperature cleaning of tableware (plates, glasses) and cutlery (80 degrees or higher), disinfection cleaning of meal trays
・ Install partitions such as panels and vinyl sheets on the front
・ Wear a mask when serving customers in the hall
・ Thorough management of staff health and hygiene (temperature measurement and record confirmation before going to work)
・ Humidifiers that maintain a humidity of 40% or more are installed in all guest rooms (excluding facilities in Hoshinoya Tokyo and Okinawa Prefecture).
・ QR code of menus in restaurants (all facilities of the world brand)
[2] 3 Dense avoidance
We are taking the following measures to create a stay that avoids the three “denseness” of closed, dense, and close.
・ The degree of congestion in the large communal bath can be seen on a smartphone. 3 Visualization of density and implementation of congestion prediction service (partial)
・ Restrictions on admission and entry in places where congestion is confirmed during your stay
・ Manage restaurant congestion and decentralize entry time
・ At the time of check-out front payment, entry restrictions will be implemented as appropriate.
・ Check-in support in guest rooms (Hoshinoya Kai)
Hoshinoya Taketomi Island
Hoshinoya Taketomi Island, a village of Ryukyu red tiles located to the east of Taketomi Island. On the site of about 20,000 tsubo, there are detached guest rooms built with respect for tradition, white sand alleys, pools, viewing platforms, etc. in accordance with the “Taketomi Island Landscape Formation Manual”, just like the houses on the island. Is configured.
Taketomi, Taketomi-cho, Yaeyama-gun, Okinawa / 48 guest rooms ＞Hoshinoya Taketomi Island
