Tsushima honey, made by the Japanese honey bees, is collected from the nectar of flowers that bloom year round. This honey is called "Hyakkamitsu (The Nectar of 100 Flowers)," because it ages for many years and is highly concentrated.
The honey is made and harvested in a Hachido beehive, which one could see it all over Tsushima. Apiculture began on the island during the 6th century.
【Polo-Shirt】 Tsushima Hieroglyphics
Represents Tsushima's local specialties in hieroglyphic-like letters. From the left side, they are the hachido beehive, anago, hiougi shellfish, Taishuba horse, Tsushima island, Tsushima leopard cat, and shiitake mushrooms.
Hachido beehive: A box that's used to harvest Tsushima honey. See "Tsushima Honey" above.
Anago (conger eels): Tsushima has the largest catch of conger eels in Japan. With their thickness and rich flavor, they are enjoyed as sushi, fried, and in soups.
Hiougi (fan) shellfish: Vibrant color shellfish raised in the peaceful waves of Tsushima's coves.
Taishuba horse: The Taishuba horse is native to Tsushima. This breed is small, but powerful and was used in agriculture. Today, only about 30 remain, but there is a breeding program trying to increase the breed's numbers.
Tsushima leopard cat: Tsushima cats inhabit only the island of Tsushima. It is classified as critically endangered species, and only an estimated 80-100 remain in the wild.
Tsushima shiitake mushrooms: Tsushima is famous for shiitake cultivation. They are also called "abalone of the forest" due to their rich flavor and meat-like thickness.