Meguro (Bonin Honeyeater/ Apalopteron familiare)

Endemic species Special natural monument Endangered species. Designated as the Ogasawara village bird.
They are slightly bigger than the Mejiro and have a dark inverted triangular pattern around the eyes.
They mainly live in the forests, but can also be seen in the villages.

Akagashira-karasubato (Columba janthina nitens)

Endemic subspecies Natural monument Endangered species.
It possesses a blue/ purple luster that is visible when sunlight hits its black body.
In the past they were referred to as “Ushibato”, which translates to “cow bird” in Japanese, since the way they cry sounds like cows.
Their habitat ranges widely on the islands, and shifts according to season depending on where they can find food.
Therefore they can be spotted in various places on the islands.

Ogasawara-nosuri (Buteo buteo toyoshimai)

This is an endemic (subspecies) bird of Ogasawara, and the only raptor on the islands.
It is an Accipitridae that is also designated as a natural monument of Japan.
Males are 50-52cm tall, while females are 53-60cm tall, and their wingspan is 122-137cm.
They are slightly smaller than the black kites, which are fairly common on the mainland.
They prey on the islands’ cane toads, mice, the Ogasawara lizard, green anole, and small birds.

Ogasawara-kawarahiwa (Carduelis sinica)

This is an endemic subspecies that can be seen on Hahajima between March and September, but their numbers have been decreasing recently.
They are usually spotted in flocks of 5-10, and feed on fruits of trees such as the endemic Munin Aoganpi (Wikstroemia pseudoretusa), or grass seeds.

Endemic Japanese Bush Warbler

This bush warbler is smaller compared to the ones seen on the mainland.
They tend to approach you when standing still in the forest, and their cry is also distinct from common bush warblers.

Scaly Thrush

This bird was introduced to the islands after the war, and then it became a resident bird.
They sing a somewhat sad tune, which can be heard during the night.
They also sing high-pitched tunes during the breeding season.

Katsuodori(Brown booby)

This bird migrates to Ogasawara in order to breed between May and September.
Using binoculars, newborn chicks can sometimes be spotted around June and July on Katsuodorishima Island, which is viewable from Minamisaki Kofuji.
The sight of these birds diving into the water to catch fish is quite spectacular.

Hahajima-nobotan (Melastoma tetramerum var.pentapetalum) (Endemic Species)

A pretty flower with 5 light-pink petals.
Many of them can be seen from around 300m and above on Mt. Chibusayama.

Blooming period: From July to August

Hibiscus Glaber (Endemic Species)

This plant has heart-shaped leaves, and its yellow flower is very similar to the hibiscus.
It flowers throughout the year, and the local Japanese name is Yamaichibi.

Shimazakura (Hedyotis grayi) (Endemic Species)

This plant grows many white flowers with thin purple strains.
They are widely spread from the coast into the central areas of the islands.

Blooming period: From July to September

Munin-himetsubaki(Schima mertensiana) (Endemic Species)

A beautiful shade of white covers the mountains when this flower blooms in June.
It has a delicately sweet fragrance, and is also designated as the village flower.

Wadannoki (Dendrocacalia crepidifolia) (Endemic Species)

An endemic species of Ogasawara that is only found in the Hahajima Island chain.
An extremely rare plant that grows about 5m high while it is an Asteracae (family of plants comprising asters and daisies).

Blooming period: From November to December

Munin Shusuran (endemic orchid)

This endemic orchid can be found growing under the large banyan tree located on the west side of Mt. Chibusayama.
Be careful not to step on them.

Blooming period: From October to January

Ohamabossu (Endemic Species)

This is a perennial herb, with thick and lustrous leaves that grow on the edge of the roots.

Blooming period: From February to May

Takonoki(Pandanus boninensis) (Endemic Species)

These trees are found near the shore, and can grow up to 10m.
It has aerial roots that extend and support the trunk, resembling the legs of an octopus.
It grows a fruit that consists of several cone-shaped segments, somewhat shaped like a pineapple.

Munin Aoganpi (Endemic Species)

This is a low evergreen shrub that grows on dry rocks and mountain ridge trails.
They are usually 1-2m tall, with subtly fragrant, tiny yellow flowers that bloom twice a year in the spring and fall.

Ogasawara Fun Palm (Endemic Species)

This is a low evergreen shrub that grows along the coast as well as on the slopes of mountain ridges, and can become 10m tall.
It is also referred to as “Shuro”, which is the Japanese name for hemp palms.
Before the war its leaves were used to thatch the rooves of houses, and it is still used for the rooves of some rest houses around the island.

Boninosuccinea ogasawarae・Boninosuccinea punctulispira

This endemic snail is referred to as Boninosuccinea, and belongs to the succineidae family of snails.
There are two types, the Boninosuccinea ogasawarae and Boninosuccinea punctulispira.
Both are land snails that live in trees and are believed to have become extinct on Chichijima, and are now only found on Hahajima.
Areas where they can be spotted on Hahajima are around the summit of Mt. Chibusayama and the Sekimon forest.
They’re only about 3cm long, and the Boninosuccinea punctulispira has a relatively large shell that allows the snail to completely hide itself.
On the other hand the Boninosuccinea ogasawarae’s shell is small and has degenerated, therefore it is unable to hide itself.

Okayadokari(Terrestrial hermit crabs)（Natural monument）

This is a land hermit crab that usually lives in the shells of land agate snails, which are an invasive species.
They can grow to become the size of a fist and usually lives in the mountains, but descends towards the sea when laying eggs.

Dolphin

Dolphins can be spotted all year round in the seas of Ogasawara.
The most commonly spotted dolphins are the Indo-Pacific bottlenose dolphin and spinner dolphin.
The Indo-Pacific bottlenose dolphins are about 2.5m long, and they can be seen swimming alone or in schools of around 30 dolphins.
They are highly inquisitive and tend to swim with people if encountered in the sea.
The spinner dolphin is around 2m long and slightly smaller than the Indo-Pacific bottlenose dolphin.
It has a long beak and swims in schools of a few dozen to even a hundred.
They acrobatically spin as they jump from the water, which makes them extremely enjoyable to watch.

Humpback whale

These whales grow up to 13-14m in length, and the females become larger than the males.
Their main features are the long pectoral fins that are 1/3 the length of their entire body, random lumps that appear on the top of the head, and a fairly low dorsal fin on its back.
Its backside is black and the belly is white, however these colorations can widely vary among humpback whales, with some having larger dark sections or almost completely black.
Humpback whales migrate to the seas of the Ogasawara Islands and remain between December to May for breeding.
The ideal season for whale watching is from February to April when the sea is relatively calm.
During this time of the year, it is possible to see humpback whales with their calves, and also their impressive breaches.

Tomato

Ogasawara’s tomatoes are spectacularly sweet with just the right balance of sourness, and the skin is much thinner compared to regular tomatoes. Even adults and children who usually don’t eat tomatoes enjoy the fruity flavor of the local tomatoes.

Season: December-May

Passion fruit

A South American tropical fruit with a refreshing, tropical fragrance. The skin texture is glossy with a dark red shade, and rich with a fruity, sour, and exceptionally sweet pulp. The fruit is usually enjoyed fresh, but also used for jam, juice, and passion fruit liqueur, which is made with island rum.

Season: April-June

Lemon

The island’s lemon is mildly sour with a superbly refreshing fragrance, and picked when the skin is still green. It is often added to Shochu with water, while lemon jams and curds are also popular products.

Season: August-December

Dragon fruit

A cactus fruit with flesh colors that vary according to types, from white to bright reddish purple. It has an extra juicy flavor, and is usually enjoyed fresh or as a sherbet after being kept in the freezer.

Season: July-October

Swordfishes (broadbills, sailfishes etc.)

The Japanese name for swordfishes is “Kajiki”, which refers to the bottom board of traditional Japanese vessels. The name was given for the fish’s sharp, spear-like bill that could even pierce through the bottom of a boat. It is also the highest selling fish in Ogasawara.

Oval Squid

This is an expensive squid on the mainland, often only served at high class restaurants. However in Ogasawara, they can be regularly caught from the shore during the winter season. The banks of Wakihama and Higashi Port are popular squid fishing spots on Hahajima.

Rum

A local spirit of Ogasawara made from sugar canes. There is also the passion fruit liqueur, which is made by adding local passion fruit to the rum.

Ocean Aged Rum, Mother

“Mother” is a new brand of the island’s local rum, aged in the sea of Ogasawara and inheriting the island’s rum brewing heritage. Sugar canes were extensively grown on the islands until before the war, and they were used to make rum, which became Ogasawara’s local spirit. This new product is made by aging the local “Ogasawara Rum” beneath the sea of Hahajima. It is a brand new rum produced in Tokyo, aged in the ocean that is mother to all living things, and passes down the heritage of Ogasawara.

Shima-zushi

The “Shima-zushi”, or island sushi, is one of Ogasawara’s most famous traditional dishes. The sushi is prepared by soaking white meat fishes, such as Spanish mackerels, in soy sauce and mirin. A unique feature of this sushi is that it is served with Japanese mustard instead of the customary wasabi. This style is said to have been started by the local ladies of Hahajima, as a way to make the sushi preservable since there were no refrigerators at the time. This custom eventually spread throughout Ogasawara and all the way to the Izu islands. Japanese mustard was used since it was difficult to get wasabi on the islands.

Sea Turtle Dishes

Sea turtle dishes are another traditional delicacy of Ogasawara. The fresh red meat is enjoyed as sashimi or sushi, while the stronger flavored innards are usually simmered and served as sea turtle stew. On Chichijima the stew is flavored with salt, but on Hahajima the flavor is soy sauce based.

Pandanus Leaf Crafts

The Pandanus, also locally referred to as the “Octopus Tree”, is the symbolic tree of Ogasawara, and its leaves are used to create various local crafts. These are all handmade, and it requires a lot of time before the picked leaves are ready for making crafts. Since the crafts are made with natural leaves, the appearance, color, and texture of become refined the more they are used.