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Misato Miso

Misato miso, which is completed after a year of aging, is a nostalgic home-style flavor devised by a group of women. Made using plenty of locally produced soybeans and koji. Befitting the healthy age, it has low salt content and does not contain any additives.

canned bamboo shoots

I dug up the bamboo shoots that just poked out of the ground in the morning, boiled them in water the same day, and packed them into cans. The crunchy texture is a true seasonal taste. Since the tip and root parts are mixed, it is perfect for boiled dishes, seasoned dishes, and as an ingredient in bamboo shoot rice.

plum jam

This is a specialty product that was created through many years of research into jam made from plum fruit and repeated improvements. When you open the lid, there is a slight scent of plum. When you take a bite, you can feel the sweet and sour refreshing taste. We do not use any additives, so you can enjoy it with confidence.

Tottoki Mochi

A special mochi made with 100% sticky rice. This is a special cut mochi made with carefully selected raw materials nurtured by nature and painstakingly pounded with a pestle. Made with ingredients grown in Iidaka Town's rich natural environment without sacrificing flavor! 12 types of white mochi, mugwort mochi, millet mochi, tokibi mochi, shiitake mushroom mochi, shiso mochi, brown sugar mochi, bean mochi, tea mochi, yajiro mochi, moroheiya mochi, and pumpkin mochi. Please enjoy by grilling or boiling.

shish meat

Wild meat. Cooking with miso flavor also eliminates the characteristic bitter taste. Good for hot pot dishes. There is also ham made from shish meat.

salted yokan

It is made in almost the same way as regular yokan, but the only difference is that you add salt at the end. By using salt collected from seawater, it contains a lot of sea minerals, is good for your health, and has a rich flavor. This name comes from the fact that Futami Town has long been home to salt fields where salt was produced to be delivered to IseJingu.

Sake manju

The thin skin has a faint aroma of alcohol, giving it a unique taste. A manju with a simple taste that has been loved by locals since the early Taisho period. No additives used. Since we use live yeast, the preparation time varies slightly depending on the weather and temperature, making it completely handmade.

Aosa Nori

This seaweed is a specialty of Mie and is mainly consumed as an ingredient in seaweed tsukudani. In Mie, it is often added to miso soup or made with vinegar.

Sato Farm (Matoya Kaki)

Raw oysters are said to normally contain 30,000 bacteria, but Matoya oysters are unique in that they are ``clean and sterilized'' using a sterile purification system that takes advantage of the oyster's ability to expel waste from its internal organs. By showering the oysters with special seawater that has been sterilized by ultraviolet rays for about 20 hours, the oysters can breathe, expel any germs they have swallowed, and are purified to the point where they can be eaten raw. In addition, the flesh, grown in the plankton-rich waters of Shima, is plump and of the highest quality. Sato Farm is a target...

Matoya oysters

Oysters are called "milk of the sea" because they contain a well-balanced variety of nutrients. Among them, Matoya oysters, which are rich in glycogen, are worthy of being called the highest quality of oysters.

Mie Houma Beer

Focusing on authentic German ingredients, everything from organic, pesticide-free malt to yeast and hops is imported directly from Germany, and the brewery is made with great care and effort by combining the methods handed down by Braumeister with traditional Japanese sake brewing techniques. A light-colored ``Herez'' with a refreshing pop aroma and a well-balanced 100% malt flavor, and a light dark beer made with caramel malt that has been charred at high temperatures to create a fragrant yet surprisingly refreshing taste. ..

Park Side Cafe

A restaurant with an open atrium and sunlight streaming in. Fresh greenery in spring, sunlight in summer, fallen leaves in autumn, and trees withered in winter. Please spend a relaxing afternoon while admiring the charming cityscape that changes with the seasons.

Senokuni Monaka

We are in the process of manufacturing it using Dainagon adzuki beans produced at our store. It is characterized by an elegant sweetness that does not make you feel bitter. Please give it a try.

Genjo no Yakata

There are souvenirs made with medicinal herbs such as local produce, herbal cookies, and herbal tea. "Motojo's medicinal herb footbath" (free of charge), which is made with medicinal herbs and herbal extracts, is popular.

Hotel Kiyomi

The bath with a panoramic view of Meotoiwa(rocksofthemarriedcouple) and Ise Bay is a natural hot spring, and the Somin no Yu, one of the highest quality therapeutic springs in Japan, has been well received. The cuisine is sumptuous and rich in seafood, and speaks to both the eyes and the palate. The open-air bath opened in September 2004.

Ise Katagami

It is a paper pattern used for dyeing Yuzen, yukata, komon, etc., and it is said that there was a paper pattern in the late Muromachi period. It is made by pasting together washi paper using persimmon tannin and carving delicate designs with a chisel. There are four types of carving techniques: conical carving, tool carving, tsubu carving, and striped carving, which differ depending on the pattern being expressed. Nationally designated traditional craft tools.

Niseiya

We serve takoyaki made with fresh octopus caught by the owner of the restaurant. You can also order by email, and we will deliver anywhere in Sugashima. You can also eat and drink inside the store, so please come and take a stroll.

Hama Chidori

"Hamachidori" offers everything from traditional kaiseki cuisine to seasonal dishes. There are also private rooms with tables and tatami rooms.

Kosaiji Daruma Temple

Every year on February 11th, the Daruma's grid is opened with a wish, and the Daruma whose wish has come true is held on October 5th as a memorial service for his disappearance. It is said to be good.

Green Life Yamarinsha

This is a peaceful inn built in a privileged environment surrounded by lush greenery and hugging the upper reaches of the Kushida River. You can have a variety of experiences such as woodworking, pottery, tennis, playing in the river, fishing, and barbecue. Please give it a drink for your heart.

Nishizawa Ryokan

Konishiya Ryokan

You can eat ice cream tempura.

Matsuya Ryokan

5 minutes walk from JR Matsusaka Station. We provide family-style service at low prices. Room without meals starts from 3,000 yen.

Chinese food Sichuan