Gourmet information for Ise, Shima, and Toba

It started when local fishermen in Ise brought only rice with them when they went fishing, and dipped the sashimi of the fish they caught on the boat in sauce and put it on top of the rice. Originally, the name came from the fact that the rice and fish were mixed (kneaded) by hand. The most common fish for sashimi is bonito.
*This stop is part of the tour itinerary.

Udon is a type of noodle that represents Japan. There are many different types all over the country, but here in Ise, udon has a unique food culture. The soft, thick noodles are coated in a sweet, dark sauce. It's definitely worth trying at least once.

Matsusaka beef is officially called "Matsusaka Ushi." It is one of the three major wagyu beef breeds in Japan and is a famous high-end brand of beef.
Only Japanese black cows that have not given birth yet are recognized as Matsusaka beef. Furthermore, only cows that have individual certificates and can be verified can be called Matsusaka beef. It is characterized by its beautifully finely marbled and tender meat.

This is a famous rice cake served at a teahouse along the approach to the shrine. It was called "Henba-mochi" because it was the place where people would return their horses to visit the shrine. It is a famous sweet made of soft rice cake filled with sweet bean paste and browned to a golden brown. It is also recommended as a souvenir.

Among the abundant seafood in this region, abalone is especially prized. After Yamatohime-no-Mikoto tried abalone at Kuzaki and was so impressed, it continues to be offered to the gods as "noshi abalone" three times a year, even now, about 2000 years after the establishment of Ise Shrine.
*This stop is part of the tour itinerary.

At the diver's hut, which is frequented by local active divers, a generous serving of seafood is served.
Enjoy the food and spend some time with the female divers.
*This stop is part of the tour itinerary.

If you want to taste seasonal flavors, go Oct. to Mar..
It is characterized by its firm and elastic flesh, and can be enjoyed in authentic ways, such as sashimi, grilled, and in rice bowls.

Toba City is one of the leading oyster producing areas in Japan. You can enjoy authentic oysters, known as the milk of the sea, characterized by their large size and rich flavor.