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Naze (Oshima island), Japan
The largest in the Satsunan Islands, Amami Oshima is known for its numerous white-sand beaches, pristine warm waters and its celebrated Oshima Tsumugi silk, which has been used for centuries to make Japan’s famous kimonos. Discover local culture and traditions while exploring Amami City (also called Naze) and sample delicious cuisine. Then venture outside of town and recline beachside for some relaxation. From enjoying water sports like fishing, snorkeling and surfing to heading inland to explore the dense jungle, there’s an outdoor activity for everyone to enjoy.
Naze (Oshima Island) Cruise Image Gallery
What you NEED TO KNOW
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Port Name & Location
Port of Naze. Ship will ANCHOR OFF SHORE at this port. -
Time Zone
Japan Standard Time UTC/GMT+9 -
Language
Japanese is the local language spoken in Naze. For thank you, say “arigatou gozaimasu” and “dou itashimashite” is you’re welcome. Hello is “konnichiwa” and for please, say “onegai shimasu.” -
Currency & Shopping
For shopping, the local language spoken in Naze is the Japanese Yen. Stores selling a wide range of goods can be found sprinkled throughout Amami City and the island’s surrounding villages. The famous locally-made silk that has been used for centuries to make kimonos is a top souvenir from the island. -
Famous For
Though most of the island is covered in forest, Oshima is known for its crystal-clear waters, abundant coral reefs and marine life and beautiful beaches, making the location known for its diving and and snorkeling. -
Fun Fact #1
The forest rolls down to white sand at scenic Ōhama Seaside Park — a popular site for sea kayaking, fishing, snorkeling and sun bathing. -
Fun Fact #2
The Kuroshio no Mori Mangrove Park is the country’s second largest mangrove forest and home to an abundance of diverse bird species. Explore the park’s unique ecology and vistas on a guided kayak tour. -
Fun Fact: Foodies
Keihan (chicken rice) is a very popular dish found throughout the island. Though recipes vary, most include strips of chicken over a bed of rice with ginger, shiitake mushrooms and egg and then chicken broth poured over it.