Abalone
Enjoy the tender crunch and burst of flavor with every bite

About Abalone

The region of Ise-Shima, often called the “Kingdom of Abalone,” is home to one of Japan’s finest fishing grounds. Its rugged ria coastline, particularly around Toba and Shima, provides ideal conditions for abalone to thrive. Here, Kombu-family seaweeds like arame and kajime, which serve as abalone's primary food source, grow in abundance. The nutrient-rich waters also support plump and meaty abalone, nurtured on a diet of plentiful plankton, and traditional female divers called "Ama" continue to practice their centuries-old fishing methods in this area.

Three main types of abalone are harvested in Mie Prefecture: kuro-awabi (black abalone), megai-awabi (disk abalone), and madaka-awabi (giant abalone). With around 1,000 Ama divers, Mie leads the nation in this unique form of fishing. Abalone is considered a prized product of the region, so much so that "Noshi Abalone" is annually offered to the sacred Ise Jingu Shrine. It is also certified as a Mie brand specialty.

Grill a freshly caught abalone over a charcoal fire, and you’ll immediately be greeted by the savory aroma of the sea. The sizzle and pop as it roasts will whet your appetite, and a bite into its firm, plump flesh releases an explosion of juicy umami.

Make sure to savor the delectable abalone as part of your travel experience in Ise-Shima.

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