Cowherd, Mr. Miyara Hiroshi
Naka Miyara is a calf-raising and Ishigaki beef farmer, raising around 140 head of cattle. He has a strong love for Shiraho, where he was born and raised, and is actively involved in local activities and the preservation of traditional culture. We asked him to introduce us to some recommended spots in Shiraho and the surrounding area.
This restaurant serves island and South American cuisine and is run by Mr. Kureya, who immigrated to Brazil and Argentina. Mr. Miyara always orders "pescado saldado," a Brazilian dish of white fish such as mahi-mahi and vegetables stir-fried with plenty of garlic. "The authentic snacks on the evening menu, made by the owner, are also absolutely delicious."
Brazilian home-cooked dish, "Pescado Saldado." A hearty meal.
Approximately 5 minutes by car
The quiet Shiraho village still retains its traditional houses. There's also a Fukugi tunnel like this. "I usually just drive through, but sometimes I like to take a leisurely walk through my village." The narrow alleys within the village make it difficult to see, so drive slowly by car.
Approximately 8 minutes by car
The access road was built right next to Miyara's cowshed. Originally, the cowshed offered a great view of the airport, landing planes, the runway at night, and the colorful lights of the taxiway, and it was a view that Miyara liked. You can see the same view from the access road, so it's a place that we highly recommend you take a look at.
Approximately 5 minutes by car
Right next to the airport entrance is a soba restaurant run by his father's best friend, Yonemori. The soba noodles made with purple sweet potato are delicious, but Miyara's favorites are also the island banana smoothie and sweet potato dumplings. The view is great, and the beautiful view of the horizon beyond the greenery is very pleasant.
Island banana smoothie and chewy homemade sweet potato dumplings made with purple sweet potato and tapioca flour.
Approximately 20 minutes by car
This spot is just before you leave Hoshino village on the east side of the island and head to Nosoko on the west side. "When you're driving along a single forest road, the view suddenly opens up and is beautiful. When I have time, I like to get out of the car and look at it. The view is nice in the daytime, but it's also nice in the evening."
To become a cattle farmer, he went on to study livestock at Tokyo University of Agriculture. After working at a ranch in Tokushima for three years, he returned to the island. He joined the family business and now raises cattle with his mother and sister. He is also preparing to start a wholesale business and processing meat from the cattle he produces.