Gourmet, local specialties and hot spring information | Hagi Tours and Travel

The sight of summer mandarins peeking out from the earthen walls of Hagi Castle Town is a scene that evokes the atmosphere of Hagi. From early to mid-May, the small white flowers bloom in full glory, enveloping the town of Hagi in a sweet fragrance. The scent of summer mandarin flowers in Hagi Castle Town has been selected as one of the "100 Fragrant Landscapes" by the Ministry of the Environment. They are sometimes eaten as is, but are also processed into marmalade and jelly, becoming a specialty product of Hagi City.

Hagi kamaboko began to be made in Edo period using fresh lizardfish and small sea bream, and is made using a method unique to this region called yakibuki. Its light flavor, strong elasticity, and beautiful glossy surface are its characteristics that have earned it national renown. Nowadays, kamaboko production has been mechanized, and fish is kneaded using a machine called an "usu", but even today, craftsmen assess the condition of the fish on that day and make subtle adjustments to protect the store's unique flavor.

Miran beef, a cross between the original Wagyu breed Mishima beef and Dutch Holstein, is a brand of beef from Hagi. The meat is richly marbled, highly fragrant, and of the highest quality. It can be enjoyed as sashimi, which allows you to enjoy the original flavor of the meat, or grilled, which allows you to directly experience the richness of the natural flavor.

Mutsumi pork is raised in the Mutsumi area of Hagi City. The pigs are raised in a stress-free environment, and are fed with homemade dried breadcrumbs. The meat is characterized by its odorless and tender texture. It also has a clean fat content, and its juicy, sweet taste is popular among locals.

Yamaguchi Prefecture's winter delicacy is Fugu. Because it is poisonous, it was forbidden to eat for a long time, but there is an anecdote that the first Prime Minister, Hirobumi Ito, who was born in Yamaguchi Prefecture, liked it so much that he lifted the ban. Hagi is where most of the wild fugu in Yamaguchi Prefecture is caught. The peak fishing season is February to April. You can enjoy fugu sashimi, which allows you to enjoy the unique bite and flavor of fugu, or fugu chiri, which has a plump texture and deep flavor, and is finished off with rice porridge to fully enjoy the flavor.

Swordfish squid has a sweet and rich taste. Fishing is at its peak from the end of the rainy season to autumn. Because it is difficult to keep it fresh, it is transported to the port alive. The most common way to eat it is to prepare it whole, live, so you can enjoy its original flavor. The tentacles, which the suction cups stick to, can also be enjoyed as tempura.

Kintaro is the local name for red goatfish. It is a small fish with a pale red color, about 15cm long. It has a rich sweetness that surpasses that of larger fish. It is in season in winter, and can be enjoyed as sashimi or grilled as is, for a soft and fluffy texture.

The history of Hagi ware began in the late 16th century, when the brothers Ri Shoko and Ri Kei, potters invited by Mori Terumoto during the Korean expedition, opened a kiln in Hagi City as the official kiln for the Mori family. Hagi ware then developed as the official kiln for the Mori family during Edo period. It has long been praised as "(one) Raku, (two) Hagi, (three) Karatsu" and is loved by many people, including tea masters. Hagi ware is characterized by its gentle color, pleasant texture, the taste of its rough clay, and the simplicity of its decoration.