He is a chief priest at Hiromine Shrine whose history is over 2000 years. The chief god, Susanowo-no-mikoto, is extensively worshiped as the god of agriculture, the god of direction and the god of the nation’s growth. But this god is also rigid and asks us to "show him our truth." Kiyohisa Kohda devotes his prayers to this god for our city of Himeji, for our region of Harima and for our country of Japan, while overlooking the city from the mountain top everyday. He says, "I am good only at conveying your message to the god to the best of my ability."

He runs the craft store 'Wataya' in Funaoka-cho, Himeji, which sells clothing, bags and textiles dyed with Japanese Indigo. In his store, built in the Taisho Era (over 80 years ago), you will see well-selected cotton products and you have a chance to spin cotton into thread, and to weave and dye the textile. Also, a volunteer group of 'Watabatake-no-kai' (Cotton Field Club), which consists of store customers, has grown cotton in a field nearby since 2004. They sow cotton seeds in spring, organically nurture them in summer, and harvest them in fall. Himeji cotton was nationally famous in the Edo Era, but cotton is no longer commercially grown in Japan. Their purpose is to experience present life through the revival of traditional cotton products.

Over 40 years ago her marriage brought her from the Shikoku Island to Himeji where she did not have any friends. Since she began teaching flower arrangement she has gained many friends and admirers here in Himeji and enjoys their support. She has hosted an interview program every month on the local cable TV, WINK, for 14 years, and has welcomed guests to her house at 'Kokoro-no-Matsuri' (Festival of Heart) for 14 years. She has also been writing lyrics about Himeji and this area under the name of 'Yu Mikawaya' for more than 10 years, and 4 music CDs, including one called 'Onna-Matsuri' (Women’s Festival), has been released. She hopes to help convey Himeji's attractions to many people.

He runs a liquor store with his wife, Takiko, in Zaimoku-cho, Himeji. He studies merchandise every night after he closes his store, and so he can tell you what is the seasonably best sake, beer, wine and shochu (Japanese distilled spirits). He often says, "There are many good liquors even if they are not very expensive", and he recommends merchandise from the ones with a reasonable price. You may find local sakes which are not well-known, and sakes which sake-makers produced with his advice.
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In 2004 he restored his old house that was originally built in the Edo Era in Ohno-machi, Himeji. The Nozato area, including Ohno-machi, had been prosperous and famous for casting metals. During the Warring period (over 400 years ago), it is recorded that many casting craftsmen were invited to Kyoto to build a huge Buddha which was bigger than the present one in Nara, and these craftsmen were nationally known for their superior skills. The Ohno family was one of the leaders among the casting craftsmen and had run the business for over 400 years under the name of 'Nabe-Ichi'. One can imagine their business success from observing their restored house. Two huge cast-iron pots to catch rain drops from the roof in front of the worshiping hall of Hiromine Shrine were donated by his great-grandfather.

She runs 'Design Office Maririn' and she created the logo of our company 'sansen-ya'. She makes business cards, envelopes, leaflets and sign-boards for local community center and logos for ice-cream packages. She accepts all work related to art. She is always looking for something funny and interesting, so she opens her office [ 2 ] as a space for calligraphy and handicraft for the neighborhood children, and they regard her office as the center for local art. The 'sansen-ya' logo is patterned from the stones from Hong Kong which are usually used for their official seals.

He is a chef of the ryokan "Shimizu" on Ieshima Island which is about 30 minutes by fast-speed boat from Himeji Port. He settled in the current job after twists and turns, although he is still in his early thirties. His elder brother, Kazuaki, and he love their island-lives, and they work very hard to "cheer up the island". He sticks to the local fresh food and studies hard day and night to excite the customers, such as a fish dish to an Italian entree. You will be surely satisfied if you leave your food preparation to him. If you listen to his stories of the island-life, and he starts to play his musical instrument, it will be a long night.