Special feature on Mie Prefecture's popular and recommended gourmet food, from traditional cuisine to popular local B-class gourmet food.

Clams, a specialty of Kuwana, are caught in the shallow waters, tidal flats, and sandy areas of the Kuwana inn area on the former Tokaido. Kuwana's clams have been famous throughout the country since the Edo period, so much so that there is a saying, ``That hand is Kuwana's grilled clams.''
The fruit is large and soft, and when you put it in your mouth, it has a subtle sweetness and unique flavor. Its deliciousness has earned it the nickname ``hama chestnut,'' and soup is an auspicious delicacy used at peach festivals and weddings.

This hot pot is said to have been eaten by the warrior monks of Mitakeji Temple in Yunoyama Onsen as a source of stamina. It is made with ingredients mainly made of meat such as wild boar and wild boar, and is simmered with several types of miso.
It is served at inns in Yunoyama Onsen.

Yokkaichi's local gourmet "Tonteki（PorkSteak）". Thick pork is sautéed with garlic in a dark sauce and served with plenty of shredded cabbage.

The cooking methods and seasonings vary widely depending on the restaurant. Enjoy Yokkaichi's specialty "Tonteki（PorkSteak）"!

There are over 20 eel specialty restaurants in the city alone. In the past, the per capita consumption of eel was the highest in Japan, and there are many restaurants that pride themselves on their delicious taste.
A map of eel restaurants in TsuCity is distributed on the website of TsuCity Tourism Association.

Udon noodles are grilled on a griddle with vegetables and meat, then seasoned with a red miso-based miso sauce. The store has its own unique blend of miso, so you can enjoy a variety of flavors. The aroma of miso will whet your appetite, and the tangy, sweet and salty taste will make you addicted to it.

Kameyama Ramen is a beef bone miso ramen based on a unique blend of miso.
The noodles are made from Nishinokaori wheat grown in Mie Prefecture, and the ingredients are three types of mushrooms grown in Mie Prefecture (Hanabiratake, Hatake Shimeji, and Hiratake).
Please come and try the "Kameyama Ramen" at each Kameyama Ramen Association member store (11 stores)!

`` TsuGyoza'' are large fried gyoza dumplings that are wrapped in a 15cm diameter skin and deep-fried in oil. This is a very popular menu item for children, served at school lunches in TsuCity City, Mie Prefecture.

There are many restaurants around TsuCity where you can eat TsuGyoza. The ingredients inside are original to each store. Try and compare TsuGyoza from various restaurants!

It is said that it was created in the early 1955s by the first generation owner of a set meal restaurant so that her husband would have something nutritious to eat even during busy lunchtime hours.
The sweetness of the crispy fried shrimp tempura goes well with the rice ball.

This is a famous restaurant that can be said to be the face of Matsusaka beef, and is a long-established Matsusaka beef restaurant founded in the early Meiji era. We have our own vast private ranch, where you can enjoy the finest Matsusaka beef that has been carefully raised.

Among them, Wadakin 's signature dish is ``Sukiyaki''. The marbled meat with beautiful marbling has a flavor that melts on your tongue, and once you try it, you'll never forget it.

Founded over 50 years ago in MatsusakaCity, Mie Prefecture, the home of Matsusaka Beef. Matsusaka Maruyoshi operates a Matsusaka beef butcher shop and a directly managed restaurant. At the restaurant, you can enjoy authentic flavors such as beefsteak (steak), the signature menu, and Matsusaka beef classics such as sukiyaki and shabu-shabu.

Matsusaka has many cheap and delicious hormone shops, and is very popular among citizens, especially in front of Kintetsu Matsusaka Station, where there are many shops specializing in hormones. The ``sauce'' differs depending on the store.

Chicken is mixed with a rich sweet and spicy miso sauce and then grilled. The smoke is thick and the aroma of miso is in the air, making it a favorite among people of all ages.
The type of chicken varies slightly depending on the store, but young chicken (a mixture of breast and thigh) and hine chicken (parent chicken) are commonly eaten.

It originated as a stamina food for the Iga ninjas who underwent rigorous training.
We add fresh seafood from Ise-Shima to wild boar, deer, wild chickpeas, pheasants, yams, mushrooms, wild vegetables, etc., and create new, modern flavors by adding ingenuity to the sauces.

Tofu dengaku is one of Iga's proud delicacies. In the past, seafood was difficult to obtain, so it was valued as a valuable source of protein.

A very delicious burger made with a patty made with Iga beef and pork from Mie prefecture and a secret demi-glace sauce.

Nabari beef soup is a soy sauce soup made with Iga meat and local vegetables, and originated as a side dish. Different restaurants offer different flavors and ingenious variations.

Thick noodles unique to the Ise region are coated with a black soup [made with tamari soy sauce plus mirin] that for a moment you think it's soy sauce.
It has a simple taste with only chopped green onions and shichimi chili pepper as condiments. There are many fans who don't feel like they've eaten udon unless it's Ise-Udon.

Originally, it is said to be a fisherman's instant lunch box. It is made by cutting freshly caught live bonito into pieces and mixing them with rice and soy sauce, and is a representative local dish of ShimaCity.

It is a dish full of wild taste, made by grilling fresh fish and shellfish such as spiny lobster, abalone, and turban shells caught locally in TobaCity and ShimaCity over a fire while still alive. It is only in Ise-Shima that you can eat it directly at AmaHut（Amagoya）!

A local burger certified by TobaCity. There are 25 certified types using fresh Ise shrimp, octopus, oysters, etc. from Toba.

Sanma sushi has been popular as a typical local flavor that is indispensable for celebrations, festivals, and other occasions when people gather.
Sanma with a low fat content caught in the Kumano Sea is cut open on the back, salted, washed, then soaked in mandarin vinegar and placed on top of sushi rice with the tail and head still attached.

Mehari-sushi is also called takana sushi, and the name comes from the fact that the sushi is so large that you have to open your mouth wide and open your eyes as you eat it.
It is a simple dish of freshly cooked rice wrapped in takana pickles seasoned with vinegar, and is eaten with subboshi sardines.
An indispensable dish for lunch while walking around Kumano.