Shikoku Island holiday, Japan, in the Footsteps of Pilgrims
Typically you will be sharing your experiences with between 4-20 like minded travellers (depending on the trip, operator and how many others are booked on the trip) and you'll have a group leader with you. Whether you are travelling alone or with friends it's good value, and a great way to meet new people! While itineraries are pre-planned there is some flexibility and you'll have plenty of privacy. This trip will appeal to travellers of all ages who enjoy meeting new people as well as experiencing new cultures.
How this holiday makes a difference
Environment
We use only public transport to get around on this tour, mainly Japan’s incredibly efficient train service. In Shikoku the lines are all local and the sleepy train service is a really stress-free and enjoyable way to travel. For the Iya Valley we join a local tour by ‘recycled’ Bonnet Bus. Most of the food we eat is locally produced including fish caught from local waters. For those who don’t eat fish there are some great opportunities to sample Japan’s exquisite vegetarian fare – including at Obaku a rare chance to sample fucha ryori, amazingly imaginative dishes to accompany Zen meditation. At Kochi we arrive just in time for the Sunday Market thereby supporting local produce and crafts. At Dogo and elsewhere we make use of natural hot springs for bathing in.
In the UK we don’t produce wasteful glossy brochures and run an almost entirely paperless office – everything is done by email or online.
Community
This is a small group tour that gets very much off the beaten track and which is able to blend into the local environment very smoothly. We stay in small scale establishments including monastic guesthouse and ryokan Japanese guesthouses. The tour loosely follows the established pilgrim circuit of Shikoku and is a great way of meeting Japanese people and getting close to traditional Japan. Visits to small local temples on the route help to bring in funds for their upkeep. We also support the local economy by eating at small local restaurants and bars and by occasionally using local guides.
