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Aso, Kumamoto
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About 50,000 people live inside Aso's enormous volcanic caldera.
Some of Aso's famous green grasslands survive because communities deliberately burn them during annual controlled fires.
Visitors can approach Nakadake's active volcanic crater when volcanic conditions and safety restrictions permit.
Aso's grasslands have been maintained through grazing, cutting and controlled burning for more than 1,000 years.
Aso's Akaushi is Japanese Brown Wagyu, known for rich flavor and a relatively lean profile; grazing helps sustain the grasslands.
More than 1,500 springs emerge around Aso after water filters through layers of volcanic rock.
Some groundwater beneath Aso may spend roughly 50 years underground before returning to the surface.
Shirakawa Headspring releases roughly 60 metric tons of clear spring water every minute.
Four enormous eruptions progressively created Aso's caldera between roughly 270,000 and 90,000 years ago.
The largest ancient Aso eruption sent pyroclastic material far beyond the caldera and across parts of western Japan.
Mount Aso is a volcanic complex whose famous central group consists of five major peaks.
From Daikanbo, Aso's five central peaks are traditionally said to resemble a reclining Buddha.
Komezuka is an almost perfectly shaped volcanic cone that formed only about 3,000 years ago.
Kusasenri's famous grassy plain occupies an old volcanic crater with another younger crater inside it.
During Hifuri Shinji, people swing burning bundles from ropes to create glowing circles of fire beside Aso Shrine.
At another traditional Aso ritual, young girls guard a sacred flame for 59 days as part of prayers protecting crops from frost.
Kuju's Nakadake rises 1,791 meters and is the highest point on the main island of Kyushu.
Tadewara and Bogatsuru are internationally recognized Ramsar wetlands high in the Kuju volcanic landscape.
Communities revived controlled burning around parts of Kuju after shrubs began spreading across traditionally open grassland.
Miike Pond high in the Kuju Mountains can freeze completely during winter and has historically been used for skating and sledding.
Pilgrims once replaced worn straw sandals near Mount Kutsukake and hung the old sandals from tree branches before continuing their journey.
The site of Hokkein Onsen Sanso has connections with a mountain Buddhist center founded in 1470.
Hokkein Onsen Sanso has the highest natural hot-spring bath on the main island of Kyushu.
Japan's largest geothermal power plant operates among the volcanic landscapes of Kuju.
Sujiyu Onsen has a public bath where 18 streams of hot-spring water fall roughly two meters onto bathers.
Aso takana is a locally prized mustard green, often pickled and served with rice.
Aso dengaku features skewered ingredients grilled over charcoal and seasoned with miso.
Kumamoto is famous for rice shochu, a distilled spirit distinct from brewed sake.
Oita is especially associated with barley shochu, another signature Kyushu spirit.
Aso's local specialties include Japanese Brown Wagyu beef, dairy foods and peppery pickled takana greens.
Aso dengaku brings tofu and seasonal mountain ingredients to a charcoal grill, often with savory miso.
Aso's cattle grazing and traditional grassland care connect the region's scenery with its distinctive food.
Basashi, thinly sliced raw horse meat, is a distinctive Kumamoto specialty, usually served with soy sauce and aromatics.
