This audio is generated by AI, so pronunciation and expressions may not be fully accurate. The narration is only in English.
Izu Oshima, the closest of the Izu Islands, lies about 120 kilometers south of central Tokyo. The island is accessible from Takeshiba Pier by either a passenger-cargo ship or a high-speed jetfoil, as well as by air from Chofu Airport, a local airport in western Tokyo that mainly serves flights to the Izu Island chain. Defined by volcanic terrain, strong coastal winds, and a way of life tied to the natural environment, Oshima maintains a distinct island rhythm.
Mt. Mihara rises at the island's center, while the nearby Ura-sabaku, a volcanic landscape often referred to as a "black desert," bears visible traces of past eruptions. These geological conditions also shaped the island's plant life—particularly camellias. The evergreen thrives in Oshima's humid climate and acidic soil, and its resistance to salt winds made it a practical choice for windbreaks. Just as importantly, camellias have long been cultivated for oil, traditionally used for hair and skin care, cooking, tools, and wood preservation, embedding the plant in everyday island life.
Within this context, Tokyo Metropolitan Oshima High School holds a rare distinction. Its camellia garden—managing approximately 380 varieties and more than 1,000 camellia plants—has been recognized as an "International Camellia Garden of Excellence," a designation awarded to gardens that meet criteria such as a high level of varietal diversity, sustainable management, and public accessibility. Considered the first such garden managed by an educational institution, it carries both pride and responsibility for the students involved in its care.
The school's camellia garden opens to the public during the Izu Oshima Camellia Festival.
Camellias vary widely in color, size, shape, and blooming season.
The Belgian cultivar Mathotiana Rubra at peak bloom in the Western-style garden.
Some camellia varieties feature goldfish-tail-shaped leaves, drawing attention to the plant beyond the flowers.
Agriculture and Forestry students also have opportunities to interact with international visitors as camellia guides.
Flower beds at the school gate are maintained by the Agriculture and Forestry students.
Flower seedlings and other agricultural products are sold on campus.
Momo, a cow cared for at Oshima High School.
Akappage (Red Hill), formed by a volcanic eruption around 3,400 years ago.
Mt. Mihara offers views across to the Izu Peninsula.
The sunrise seen from the Mt. Mihara Outer Rim lookout.
Covered in black volcanic rock (scoria), the Ura-sabaku is vast landscape commonly referred to as a desert.
An exposed geological cross-section reveals Izu Oshima's history of volcanic eruptions.
The rock face's layered, cake-like form has earned it the nickname "Baumkuchen," a design also reflected in the nearby bus stop.
Bekko, an Izu Islands specialty of sashimi seasoned with soy sauce and chili.
Ashitaba, bitter leafy green native to the Izu Islands, is used in a variety of local dishes
Students choose Oshima High School's agriculture and forestry department for many reasons: an interest in plants or animals, or a desire for hands-on learning. Once enrolled, they encounter a curriculum that blends theory with practice.
They study soil characteristics, climate, and plant varieties, learning not only how to grow crops and flowers, but why different approaches are needed in different environments. Students also branch into specializations, from floriculture and seasonal planting design to plant biotechnology, where they practice careful propagation using fine tools.
"We're not just growing things," one student explains. "We learn about plant characteristics and climate, so we can manage cultivation ourselves."
That learning continues in the camellia garden, where students put those principles into practice. Pruning must be carefully timed, as cutting too early can remove buds and prevent flowering. Tree shapes are managed so blooms appear at accessible heights, including for older visitors. Even fallen petals are treated deliberately—sometimes left to return nutrients to the soil and create a carpet-like effect at peak bloom.
These decisions turn abstract lessons into visible outcomes, reinforcing that the garden is not decorative, but functional.
The camellia garden becomes especially active during the Izu Oshima Camellia Festival, held each year from February to mid-March. During the festival period, students take on the role of guides, introducing visitors to their favorite camellia varieties and answering questions about the garden.
For many students, this is their first sustained experience speaking with people from overseas. Preparation includes practicing explanations in English and learning how to respond when questions do not follow a script.
"It was really difficult," one student says. "But I learned a lot about communication."
Another student reflects that communication does not need to be perfect. "I was nervous speaking English," they say, "but it became part of my studying. I even made friends, so I want to do it again."
Through guiding, students learn that knowledge, confidence, and hospitality are as important as technical expertise.
While camellias draw visitors to Izu Oshima, the island's character is shaped just as strongly by its volcanic terrain. From Mt. Mihara to the so-called "Baumkuchen" layers—a roadside geological cross-section where repeated eruptions have left visible bands of ash and scoria resembling the rings of a layered cake—the landscape makes the island's geological history easy to read. Nearby, the Ura-sabaku black desert underscores how closely daily life remains tied to volcanic activity.
That terrain has also made Oshima a destination for cyclists, particularly along the Sunset Palm Line on the island's western coast. This vermilion road runs beside the sea, offering open views and, on clear days, distant glimpses of Mt. Fuji at sunset. While less demanding than interior routes, the ride is still shaped by wind and gentle elevation changes, encouraging riders to stay aware of shifting conditions. The experience reinforces a sense of moving in rhythm with the island—an awareness that mirrors how residents, and students, navigate daily life on Oshima.
Food and hot springs complete that relationship with the land. Local cuisine reflects both sea and climate, including island dishes flavored with togarashi, a Japanese chili pepper used for aroma and gentle heat. After long rides or walks, geothermal hot springs offer a natural way to recover. Together, these experiences frame Oshima as a place where movement, learning, and daily routines are inseparable from the environment—an idea that carries directly into how students think about stewardship.
That same attentiveness to terrain and rhythm—learned through moving across the island—also shapes students' work in the camellia garden. Students speak about the garden with pride, but also with an understanding that international recognition brings responsibility.
"When you introduce it to people, you feel like you have to know the answers," one student says. "It makes you want to learn more."
Another notes that the garden's status does not belong to a single class. "We have to protect it and pass it on," they say.
At Oshima High School, learning is inseparable from place. Students are responsible for a living collection that will soon welcome visitors expecting insight and explanation. In doing so, they turn local nature into education, and education into cultural exchange—highlighting a side of Tokyo that extends far beyond the city center, and a model of learning rooted in stewardship.
