A quick guide to the highlights of Mie
Japanese delicacies can be found in Mie Prefecture.
Seafood grown in the rich ocean, the finest branded beef, sake brewed in pure water, and the traditional taste of ordinary people.
Would you like to enjoy Mie gourmet food with high quality ingredients and common people's tastes?
A quick guide to the highlights of Mie
Seafood grown in Ise Bay and the Rias Coast - Ise lobsters and the finest seafood -
Ise Bay, facing the Kii Peninsula, has a gentle, shallow coastline and has long been known for its abundance of seafood. The king of sea gourmet food is undoubtedly ``Ise lobster''. You can enjoy it in a variety of ways, including lively sashimi with a subtle sweetness, charcoal-grilled with an irresistible juicy texture, and a hearty miso soup.
I want to enjoy the finest oysters at home
In fact, ``oysters'' are also one of the finest ingredients you'll want to try in Mie Prefecture. Although Hiroshima and Sanriku have a strong image, Mie is also home to the luxury brand Matoya Kaki, which is highly praised by foodies. It grows plump in the rich ocean, and its sweet taste is just like sea milk. Oysters are also famous for being grown using a patented purification system, so please enjoy the rich flavor that can only be enjoyed when eaten raw.
On the other hand, ``Uramura Kaki'' in TobaCity is also recommended. Oyster shacks offering "all-you-can-eat grilled oysters" are lined up in the Uramura district TobaCity on the "Pearl Road" that connects Toba and Shima. It is popular because it has the triple charm of a spectacular view of the ocean, the scent of the sea, and the taste of oysters.
Enjoy the chewy texture and deep flavor of Anori Fugu no Tessa
"Anori Fugu" is a natural tiger puffer fish that is landed at anori fishing port from early October to early March. It is characterized by its firm texture produced by its firm flesh, and you can fully enjoy every bite of it, including tessa, blowfish nabe, karaage, milt, and fillet sake.
Thick black abalone grown in the rich waters of Ise-Shima
Abalone, turban shells, and other shellfish caught by Ama divers using traditional fishing methods are also great for enjoying fresh local shellfish. The thick black abalone can be enjoyed in two different textures: crunchy when made into sashimi, and soft enough to be easily pierced with a knife when cooked.
Related Links
*Note: Regarding reading
anori Fishing Port…Anori Gyokou
If you like meat, try comparing “Matsusaka beef” & “Iga beef”
Mie Prefecture is famous for not only seafood but also meat, which is famous throughout the country. This is the production area of Matsusaka beef, a well-known brand food ingredient. The quality of the marbling is so fine that it is called a ``work of meat art'' because carefully selected cows with excellent pedigrees are slowly grown over a long period of time. It is characterized by its high-quality fat and soft sweetness that melts in your palm. Be sure to try the steaks and sukiyaki that are grilled to bring out the aroma of the fat.
On the other hand, yokozuna ``Iga beef'' is a valuable type of beef that is mostly consumed in Iga and is rarely available elsewhere. The climate of the Iga Basin is suitable for raising cattle that are sensitive to heat, and it is said that they produce high-quality meat. By being raised naturally, the beef grows freely and becomes a branded beef that has the natural flavor of beef and the sweetness of lean meat. In addition to steak and sukiyaki, we also recommend NabariCity 's B-class gourmet beef soup, which uses Japanese-style soy sauce.
Sake served at the summit
A variety of sake from Mie Prefecture will be offered at the summit.
There are many sake breweries in Mie Prefecture, and there are many sake breweries with a proven track record that have won numerous awards at contests such as the National New Sake Appraisal every year. At the G7 IseShimaSummit, many local sakes from Mie Prefecture were served, including ``Saku'' and ``Hanzo,'' which were served as toasts, ``Ise Nishiki,'' ``Takijiman,'' and `` Jikon,'' which are attracting attention from around the world. .
Akafukumochi, Ise-Udon...Taste the flavors of the common people as you walk around
Mie has long-established specialties such as mochi and Ise-Udon, local dishes such Mehari-sushi and Tekone sushi, eel, which is said to be a popular local food, and turban shells caught using the Ama fishing method.B It is full of the flavors of common people, such as the gourmet `` Tonteki（PorkSteak）.'' Don't forget to enjoy the tastes of ordinary people, not just high-class ingredients.
During the Edo period, many travelers from all over the country came to visit Ise on foot, and a culture of mochi developed as a quick way to replenish energy. ``Akafuku Mochi'' with bean paste that looks like the clear stream of the Isuzu River, `` Akafukumochi'' with bean paste inside a long rolled out mochi, `` Naga-Mochi Mochi'' sprinkled with soybean flour, and `` Nikenjaya-Mochi'' with grilled grain You can enjoy many famous mochi such as the fragrant "Henba-Mochi".
`` Ise-Udon'' is addictive with its fluffy noodles and rich sauce.
Ise-Udon, which has been eaten since ancient times when visiting Ise, is made with extra-thick and fluffy noodles covered in a rich black sauce made from tamari soy sauce and mirin. It is characterized by its surprising softness.
The origin of ``Tekone sushi'' is said to be that it was originally a fisherman's dish made by Shima fishermen who dipped freshly caught fish in soy sauce and mixed it into rice by hand. Nowadays, it is popular as a local dish for celebrations and entertaining guests. The taste of soy sauce soaks into the fresh bonito, and when mixed with vinegared rice, it goes great!
`` Mehari-sushi'' is a simple sushi made of freshly cooked rice wrapped in takana pickles seasoned with vinegar. Served with dried sardines, it is an essential dish for lunch while exploring Kumano.
TsuCity is famous for ``eel.'' There are over 20 eel specialty restaurants in the city alone, and the per capita consumption of eel is the highest in Japan. In Shima and Toba, try ``turban shell''. The aroma of charcoal grilling is irresistible.
Yokkaichi's B-class gourmet `` Tonteki（PorkSteak）'' is a dish of thick pork sautéed with garlic and a strong sauce, and its glove-like appearance is truly impressive! Enjoy the sauce with the juicy meat juices mixed with the shredded cabbage until the end.