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Setonaikai was designated on March 16, 1934, making it one of Japan's first three national parks.
Including marine areas, Setonaikai covers more than 900,000 hectares and is Japan's largest national park by total area.
Shodoshima became a major soy sauce center because local salt, maritime access to soybeans and wheat, and a fermentation-friendly climate came together on one island.
The Murakami maritime clans used detailed knowledge of Setouchi's powerful currents to guide ships, protect navigation and control strategic sea routes.
Itsukushima Shrine was designed as part of a sacred composition joining architecture, the tidal sea and forested Mount Misen.
Naruto Strait can produce currents around 20 km/h as tidal water is forced through a passage only about 1.3 km wide.
Noshima Castle occupied an entire small island surrounded by strong currents, with hundreds of rock-cut features associated with maritime activity.
Traditional navigation knowledge in the Geiyo Islands was summarized by the idea, “Ride the tide before you ride the boat.”
Tomonoura prospered because sailors stopped there to wait for favorable tidal currents moving through the Inland Sea.
Japan's Miyajima dragonfly survives domestically only on Miyajima, where freshwater and seawater create its specialized coastal wetland habitat.
Japan's largest extensive community of Nihon awasango coral occurs off Suo-Oshima within Setonaikai National Park.
Finless porpoises inhabit the Seto Inland Sea and lack the prominent dorsal fin associated with many dolphins.
Horseshoe crabs survive in some of Setouchi's quiet tidal flats and shallow sandy coastal waters.
Kankakei's cliffs and pinnacles developed from volcanic rocks created beginning roughly 13 million years ago and subsequently shaped by erosion.
Some famous white-sand-and-pine coasts contain pine forests historically planted to reduce wind and stabilize coastal sand.
Shodoshima was the only one of three government olive trial regions where Japan's 1908 cultivation experiment successfully established olives.
Shodoshima retains more than 20 soy sauce breweries and tsukudani factories connected with its centuries-old fermentation culture.
Traditional Shodoshima rural kabuki audiences carried large compartmented warigo bento capable of serving groups of 20 to 30 people.
Fast currents around Kurushima Strait are traditionally associated with the firm-textured sea bream celebrated in Ehime tai-meshi.
Spring Spanish mackerel entering the Inland Sea inspired Kagawa's haru-io gatherings and seasonal oshinuki-zushi.
Okayama's mamakari takes its popular name from the idea that the fish tastes so good a diner might borrow more rice from a neighbor.
Cooking ikanago kugini traditionally filled Hyogo's coastal neighborhoods with an aroma associated locally with the arrival of spring.
Hiroshima's lemon industry began after lemon seedlings reportedly arrived with orange trees in 1898 and proved well suited to the mild Setouchi climate.
Okunoshima's peaceful national-park landscape preserves remains connected with the island's former poison-gas production facility.
Winter temperature conditions can produce mirages that make distant Setouchi islands and ships appear to float above the horizon.
The Murakami maritime clans guided merchant ships through perilous tides and collected tolls for safe passage.
A Murakami flag could serve as proof of protection for ships traveling through their controlled waterways.
The Murakami clans maintained island sea castles at strategic points along the Inland Sea's trade routes.
Shodoshima's wooden soy sauce barrels support distinctive fermentation traditions dating back centuries.
Shodoshima has a roughly four-hundred-year tradition of hand-stretched somen noodles.
Shodoshima is famous for olives, soy sauce and somen, three foods shaped by its island climate and trade.
Noshima's swirling currents can be experienced from sightseeing boats departing near the Murakami Kaizoku Museum.
Teshima's contemporary art culture developed alongside an ongoing environmental restoration story.
