岡山港から小豆島フエリーに乗り、約1時間10分の船旅、土庄港へ到着
小豆島と聞くと素麺、醤油、オリーブ、佃煮、胡麻油と有名
お昼前後とあって、お腹も空き、先ずは軽い昼食、有名所の素麺店に行くと
30分待ちの行列、多半の人達が外部、
皆さんよく知っている事にビックリ
其の後…木桶、石切丁場(作りも桶の仕込み)を引継ぐ、醤油造り5代目(40代)の
蔵元へ行く
この蔵元のお醤油を友人から頂き、味見をした所
癖が無くコクがあるが、まろやかな味が気にって、是非行きたい場所だった。
現場を一回りして、海岸をドライブしていた所
引き潮の浅瀬で20人位の人達が、潮干狩りに楽しんでいた。
早速、行って見ると、何とビックリ（≧∇≦）マテ貝だ…
サックと掘りサラサラの塩をかけると
マテ貝が、頭を出す^*^そこへ素早く手で取り出す。
初めてみた光景だった
海は穏やか…小さな島が沢山あり、小魚に恵まれ、水が綺麗
生まれ育った瀬戸内海、何時間も、ボ~~トしていても飽きない!!
やっぱり海ってイイなァ~

It take about 1 hour and 10 minutes of the voyage from Okayama Port to Tonosho Port in Shodoshima.
Speaking of Shodoshima, noodles, soy sauce, olives, boiled, sesame oil are the famous.

We arrived around lunch time, we went famous noodle shop for our lunch.
The noodle shop had long queue over 30 minutes!
While I was in the queue, almost people were tourist.
I was impressed by knowledge of tourist.

After having lunch, we went traditional soy sauce brewery.
The 5th factory's owner is 40 years old who took over production skill from his father.
They were handed down in a long tradition.
A taste of soy sauce was great, it was really smooth and mild.

Then we drove the coast.
We found 20 people in ebb of the shallows, looks enjoying in shellfish gathering.
Immediately, we looking to go... they gathered razor clam!!
The razor clam appeared the head when people sprinkle with salt some salt.
People take out quickly hand there. It was the first time I saw sight!

The sea is calm ... There are a lot of small islands, it is blessed with a small fish, the water is clean!!
Spent a lot of time at Seto Inland Sea, I didn't get tired.
Ocean is wonderful!!