Sawamochi
Sawamochi is a specialty confectionary from the Ise-Shima region of Mie Prefecture. It's a simple mochi made by cutting a thin layer of noshimochi into a squ...
Kojiro mochi
Kamishiro mochi is a bite-sized mochi with moderately sweet tsubuan in the grass mochi made from natural mugwort. Jindai mochi, which has a refreshing scent...
Spiny lobster
Spiny lobster is mostly distributed along the Pacific coast south of Chiba Prefecture, and is caught mainly on the Shima Peninsula in Mie Prefecture. Many r...
Ise udon
Ise udon is eaten mainly in Ise City, Mie Prefecture, and has a thick and crisp texture that is nearly twice as normal udon. The sauce uses tamari soy sauce,...
Tekone sushi
It is a local dish of Ise-Shima, and is a sushi that has been loved by fishermen since ancient times. After marinating lean fish such as bonito and tuna in a...
Matsusaka beef
Matsusaka beef is a brand that is known as the official name “Matsusakaushi”. Matsusaka beef has a particularly high ratio of unsaturated fatty acids among K...
Matsusaka beef sukiyaki
Matsusaka beef, which is proud of the world in Mie Prefecture, is sweet and rich, and has the feature of producing an appetizing aroma when heat is applied. ...
Mishima croquette
Mishima croquettes are croquettes made from Mishima potatoes (make-in) harvested at the western foot of Hakone. The inside is a moist and sweet croquette. T...
Abekawa mochi
Abekawa-mochi (abekawa-mochi) is freshly made mochi sprinkled with soybean flour mixed with sugar, and is a local dish from the Chubu region centered around ...
Eggs are fluffy
“Egg fuwafuwa” is a dish that appeared in the Edo period document “Sendai Shimomuko Nikki,” and is said to have been served for breakfast by guests at Otawak...
black hanpen
Black hanpen is a paste made by making mackerel, mackerel, sardines, etc. as surimi and boiled. The shape is semicircular and the color is gray. It is a loca...