Experience the traditional wood-making craft of Kumiko in Kanuma. Kanuma Kumiko， designs made with strips of wood， is found in a traditional Japanese room. Because no nails are used in assembling the 1-5mm strips of wood which make up various designs， it requires traditional and very delicate skills. Visitors can try their hand at making coasters while learning about the techniques and designs of Kanuma Kumiko used mainly for Shoji (traditional Japanese screens and sliding doors) and interior furnitures.

Machi no Eki Shin-Kanuma Juku is the central hub for tourism and local exchange in Kanuma City.The main building offers information on Kanuma's unique foods like "Kanuma Soba" and "Kanuma Konnyaku," as well as seasonal tourist information. The local products centerl gathers agricultural and specialty products from Kanuma City. There are also restaurants using carefully selected local ingredients. Why not visit our key station to learn more about Kanuma City?

Yatai no Machi Central Park introduces Kanuma’s festival craftsmanship and garden culture through its exhibition hall and traditional garden.

Yatai-no-Machi Central Park is home to the Yatai Museum， Tourism and Local Products Centre and “Kikusuien”， one of three famous gardens in Kanuma. The Yatai Museum’s exhibits include three hand-carved wooden floats – official local cultural properties – and videos on the Kanuma Autumn Festival which is designated an Important Folk Cultural Property. Take a close look at elaborate carvings on the floats and learn about the history of this famous festival. Built in the early 1900s， “Kikusuien” was known as one of three outstanding gardens in Kanuma at that time. Many cultural elites such as Sumio Kawakami (a printmaker) visited and loved this Japanese garden. Nowadays many people come to the restored garden for its fantastic autumn leaves in late November. The Tourism and Local Products Centre is a hub for tourism offering a selection of brochures about destinations in Kanuma in addition to a wide range of local products. At the Konjac café， visitors can enjoy a variety of dishes hand made from the local all-natural Konjac potatoes.

Kanuma's native species of brown buckwheat has characteristically small seeds with a relatively thick, aroma-rich hull. Grown to full ripeness in Kanuma’s large, rainy forests, it has a profound flavor. Kanuma soba is prepared using locally-sourced water and buckwheat flour, giving it a unique sweetness and aroma that are popular among its fans. Soba is a staple food in Kanuma, and nira soba was born out of the local tradition of using nira (garlic chives) to both add volume to and spice up their soba.