Kakimeshi (Oyster Rice)
Savor the blessings of Ise Bay—Mie Prefecture's traditional dish "Kakimeshi"

About Kakimeshi (Oyster Rice)

Kakimeshi (牡蠣飯, Oyster Rice) is a traditional dish from Mie Prefecture that blends fresh oysters from Ise Bay with locally grown rice, creating an irresistible harmony of flavors. Its origins trace back to local fishermen, who would cook freshly harvested oysters with rice directly aboard their boats. Today, it is a cherished winter comfort food enjoyed both at home and in restaurants.

The oysters from Ise Bay are nurtured in nutrient-rich waters, resulting in a rich, umami-packed taste and a creamy texture that set them apart. The rice, often Iga-mai or Koshihikari varieties from Mie Prefecture, absorbs the flavorful oyster broth, cooking to a soft, fluffy perfection. Locally made soy sauce and mirin are used as seasonings, further accentuating the natural flavors of the ingredients.

From a nutritional perspective, oysters are loaded with iron, zinc, and vitamin B12, which can help boost immunity and alleviate fatigue. Combined with energy-giving rice, Kakimeshi provides a well-balanced, nourishing meal.

During winter, Mie Prefecture hosts numerous events and festivals celebrating oyster cuisine, popular among locals and tourists alike. In the Ise-Shima area, visitors can indulge in all-you-can-eat oyster huts or try oyster set meals and multi-course menus at various local eateries.

If you're planning a visit to Ise Shrine, be sure to treat yourself to the freshly prepared oyster dishes.

As winter arrives, warm both your heart and body with Mie Prefecture's Kakimeshi while immersing yourself in the region's rich food culture.

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