Local Gourmet

Ise Udon
Its history is considerably older Ku, the old days are referred to as the Su-Udon, it is said that it is the beginning that the farmers of old Edo period earlier than this land was eating a little over a Tamari made from ground miso udon You
This "Ise Udon" is made with a thick, dark tamari soy sauce-based sauce and chunky, thick, soft noodles.Sauce is just a little at the bottom, put onion and spring on udon, stir and eat.Naturally the udon turns black with the color of sauce, it surprises the person who saw it for the first time.

Hand kneaded sushi
Local fish that was originally created as a meal that fishermen can take between fishing.It does not take much time, and it is one of the fascinations of Tekone Sushi rice bowl that you can taste deliciously.
Basically, how to make it does not change as "flyer sushi", but if you use "Aoba" "shochu" etc. as a medicine taste as you like, more deliciousness will spread.
Fish is bonito mainly, but we also use yellowtail and tuna according to the season.

Japanese Spiny Lobster
In the past Ise Shima, fresh seafood raised in Ise Shima near waters has been used as seafood to be presented to Ise Jingu Shrine.Among them, only Ise lobsters caught in "Wagu Bay" on the Shima Peninsula in Ise-Shima are used as offerings to Ise Shrine, and they are considered the "highest quality Ise lobsters" in Ise-Shima.
Only Japanese Spiny Lobster, which is picked up at the port here, is difficult to obtain outside the prefecture, and it is sold at high price.Japanese Spiny Lobster caught in Ise Shima are closed to fishing from April to August, but fishing is allowed from September.Live Japanese Spiny Lobster caught in Ise Shima during the autumn to winter period from mid-September to mid-March are called ``seasonal Japanese Spiny Lobster.''

Matsuzaka Beef
A black-haired (virgin cow) Japanese black cow that fattened excellent calves of the whole country in the area from Kumozu River to Miyagawa in Chusei Area, Mie Prefecture, with individual certificates A cow that can be compared is called "Matsuzaka Beef".
Matsuzaka Beef is recognized as the best beef cattle in Japan by superior qualities and well-maintained care management, and it has a delicately and beautifully marbled fruit, as well as having a sweet flavor with a fleshy quality soft and marbled fat features Wonderfulness is praised nationwide from the world as a "art of meat".

Abalone
Toba Ocean is the best environment for rocky places abalone to grow.
Abalone you can eat in the summer harvested by the hands of the Ama lads is the most delicious, you can enjoy the crispy and extravagant taste like the life force is full of.
"Noshi Abalone," a tradition of offerings said to have started when Princess Yamato visited Toba during the age of the gods.A traditional practice in Kuzaki, where abalone is crafted into a ceremonial noshi and presented by a supplier, continues even today.

oyster
Oyster raising rafts floating in Toba Bay are Toba's poetic style.
Oysters growing in the sea of Toba can grow to the point where they can eat less than a year.
The oysters in the winter season who grew up in the rich ocean are rich in taste and soft, exactly the seasonal delicacy.
"Rock Oyster (Ibogaki)", which can be eaten in Toba in recent years, is eaten in summer and is very rare and excellent. Please eat this delicacy with little market circulation.

red snapper
Spawning of the sea bream is spring.Because it approaches the coastal area, it becomes fertile fishery.
The sea bream at this time was called "Sakura Bai" and its appearance is beautiful, of course the taste is also at its peak.
Autumn sea bream is also special because it has a lot of fat to preserve nutrients in preparation for winter.

On the 1st of every month is "Snow Day Coming" and "Morning Market".

"Serendipity" is a traditional custom that visits Ise Jingu Shrine on the first day of every month.Inside Okage Yokocho, "Sunday Morning Market" where local special products line up is held on the first day of every month.
"Suspected morning porridge" that appeared only in the morning of the day is very popular for the guests, as it can only be eaten once a month.You can taste at "Sushikyu".

Akafuku Head Office sells a rice cake called "Tuitachi Mochi" which also only appears on one day.Because you can eat a different kind of mochi from the original Akafuku Mochi, there is quite a line.