Kureha Ecology Management Wastech Kanagawa incinerates waste to both render it harmless and reduce its volume while simutaniously generating electricity using the heat from waste incineration, thus supplying surplus power to the local community. In addition, efforts to attain decarbonization are being made through various initiatives, including maximized power generation efforts, energy conservation within the plant, and transition to carbon-free electricity and fuel for plant operations. Visitors can tour each step of the process, from waste reception to crushing, incineration, and post-incineration residue treatment. Factory tours are available for groups of 10 or more.

Green tea cultivated in vast lands rich in agriculture. Seaweed cultivated in the sea of Japan with tender care by fishermen. This company specializes in supplying various types of tea and seaweed, ranging from everyday items to high-end products. There are also tea brewing classes and matcha experiences are held frequently (reservation required).

The natural fragrance, springiness and texture of soba noodles come from two masterful hands working in a kibachi kneading bowl. The crisp clearness of the dipping sauce is a product of upholding traditional methods. This natural culture of taste has been passed from generation to generation. The restaurant aspires to bring a modern sensibility to soba, all while paying respects to memories of the past. It is a small-scale store built on Kawasaki Daishi land in 1884, and they have protected the tradition of Edo noodles ever since.

It is a street with many shops on both sides, which extends from Kawasakidaishi Daisanmon. The length of the street is about 200 m. Sales staff are working with enthusiasm and selling specialties, such as Tontoko Ame (candy) and Kuzumochi.

You can visit the shrine from early in the morning; this is also the time when it is less crowded. The Nakamise (street market) is also a fun place to walk around after visiting the shrine.