Your 4-day travel guide
Welcome to Anan, where the scent of saltwater mingles with the sweet aroma of ripening mikan. This hidden gem in Tokushima Prefecture offers a perfect blend of cultural depth and culinary joy for couples seeking a peaceful getaway. Imagine strolling through quiet temple grounds, picking juicy mandarins straight from the tree, and savoring bowls of rich Tokushima ramen by the coast. The locals here greet you with warm smiles, and every meal feels like a celebration of the sea and soil. You'll find that time slows down here, allowing you to connect over simple pleasures like a shared citrus treat or a sunset walk on the beach. Get ready for a trip that's as refreshing as a coastal breeze and as sweet as a sun-ripened mikan.
Ask someone who actually lives in Anan
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Before You Go
When to Go
The best times to visit Anan are during spring (March to May) and autumn (September to November). Spring offers mild temperatures, blooming citrus flowers, and comfortable weather for outdoor activities. Autumn is ideal for the mikan harvest, with pleasant temperatures and vibrant foliage. Summer (June to August) can be hot and humid, with occasional rain, while winter (December to February) is mild but less eventful, with fewer tourist activities.
Anan is deeply rooted in its agricultural and coastal heritage, with a slow-paced, friendly community. Locals take pride in their mikan production and seafood, so showing interest in these aspects is appreciated. When visiting temples or shrines, observe customs like bowing slightly and washing hands before entering. In restaurants, it's polite to say 'itadakimasu' before eating and 'gochisosama deshita' after. The city has a relaxed vibe, so embrace the tranquility and engage with shopkeepers and farmers for authentic experiences. Public displays of affection are generally reserved, so keep interactions modest in public spaces.