"Ayaka Nakamura's 10,000-step Treasure Hunt" is a segment where CBC reporter Ayaka Nakamura actually walks and investigates hidden charms in notable areas of the Tokai region.

This time, we explored the area around Ogaki Station in Ogaki City, Gifu Prefecture, known as the "City of Water" with rivers flowing throughout the town. Here are three people, gourmet foods, and outing spots we found.

Impressive Spot ① Ogaki's Soul Sweet! "Mizu Manju" with a refreshing appearance

Nakamura, who was visiting Ogaki City for the first time, immediately asked two passersby for recommended spots.

(Two people)
"Mizu Manju. (Q What is Mizu Manju?) It's kuzumochi. Kuzumochi with red bean paste inside. If you go a little further, there's a shop called 'Mochiso'."

The first impressive spot was Ogaki's soul sweet, "Mizu Manju," reached in 1294 steps. It's about a 15-minute walk south from Ogaki Station along the arcade. We arrived at "Mochiso," a long-established Japanese confectionery shop founded in 1862.

(6th generation, Kiyoshi Torii)
"Ogaki's specialty, Mizu Manju. (Q Is it in water to keep it cold?) Yes, to keep it cold. It's a sweet from a time before refrigerators. Ogaki has abundant groundwater, so that water was used as a refrigerator, constantly cooling it in a well-boat in front of the shop and selling it, or eating it smoothly."

After hearing about Ogaki's summer tradition, Nakamura immediately tasted it.

(Ayaka Nakamura)
"My first Mizu Manju, I'll have some. (Scooping with a spoon) Amazing! It's like jelly. It's translucent, and you can see the red bean paste inside. Delicious! It's so smooth. Surprisingly smooth and chewy. Smooth and chewy, and the red bean paste inside is also smooth."

Furthermore, she also enjoyed the popular seasonal summer sweet, "Mizu Man Kori." Nakamura was delighted by the combination of Mizu Manju and shaved ice.

Impressive Spot ② Japan's No. 1 production volume! Experience history and Japanese culture with masu-making

After enjoying Ogaki's specialty, Nakamura asked Mr. Torii for the next treasure spot.

(6th generation, Kiyoshi Torii)
"You can experience masu-making. (Q Where is that?) At Masuya's workshop."

Walking about 20 minutes from "Mochiso," soothed by the murmuring of the waterways flowing through the city.
The second treasure spot, reached in 4931 steps, was "Masu Kobo Masuya."

Ogaki City actually boasts the largest production of masu (wooden measuring cups) in Japan. "Masu Kobo Masuya" is a workshop with a factory and store that has been making masu for over 70 years.
Unique products, such as humidifiers made by soaking thinly sliced wood in water, are also lined up in the store.

Although reservations are usually required, this time Nakamura-ana was given a special opportunity to experience masu-making. The experience started with a quiz.

(Masuya, Hiroyuki Ohashi)
"Masu were originally measuring instruments. There are units: go < shaku < sho , getting larger. What unit fits in this blank? Hint: it's about rice."

The answer is "go." It's a unit often used when cooking rice.
Nakamura also answered correctly, and then it was finally time for masu-making! With careful explanations and Nakamura's surprisingly good dexterity, the work progressed smoothly. It was completed in about 30 minutes, and finally, a brand of Ogaki Castle was stamped on it.

Impressive Spot ③ Fruit-filled tarts! A popular cafe that opened two years ago

To find more treasure spots, Nakamura asked Mr. Ohashi for recommendations.

(Masuya, Hiroyuki Ohashi)
"If you walk for 20-30 minutes, 'RISE ON CAFE' is recommended. Their tarts are very delicious, and their pasta is also delicious during lunchtime."

Next, we headed to "RISE ON CAFE." After walking for over 30 minutes from "Masu Kobo Masuya," we arrived in 10168 steps.
The third treasure spot was "RISE ON CAFE," a cafe that opened two years ago and is known for its delicious tarts. Upon entering the store, the first thing that catches the eye is the colorful array of tarts.

The recommendations for the day were "Melon and Strawberry Tart" and "Seasonal Fruit Tart."

(Ayaka Nakamura)
"I walked 45 minutes for this. I'll have some!"

The delicate tart dough and the sweet and sour fruits were an excellent match. It was the perfect reward after a long walk.

The final step count was 10265 steps. From Ogaki's specialty Mizu Manju, to Japan's best masu-making experience, and fruit tarts enjoyed at a trendy cafe. Nakamura fully enjoyed the charms of Ogaki.

From CBC TV "Chant!" broadcast on June 10, 2026