Enjoy the food of Izu

Ise shrimp, which are in season in autumn in Izu, are available from mid-Sep., and "Ise Shrimp Festivals" are held all over Izu! While many shrimp are imported, only those caught in the Japanese coastline can be called true Ise shrimp, and they are exceptionally delicious.

Like goldfish that live in the sea, it has a vivid vermilion body and is rich in fat, which is incomparable to that of red snapper caught in other regions.
It's delicious not only when boiled, but also when eaten as sashimi or shabu-shabu!

Minamiizu-cho, located at the southernmost tip of Izu, has a warm climate that is ideal for abalone to live.
Kuroshio brings a rich supply  of plankton, and there are many rocky shorelines where the abalone live and feed, resulting in thick, delicious abalone.

You can really enjoy Izu seafood and local fish dishes! Not only is it delicious, but there's also a huge selection of seafood!
There are many restaurants that serve satisfying cuisine, and you can enjoy so much seafood that you will have a hard time deciding where to go.

Although it is high in fat, it is a delicious fish with no peculiar taste.
Locally caught horse mackerel is enjoyed as sashimi, as well as in a variety of other popular fish dishes, including filleted, seared, grilled with salt, bone soup, and bone crackers.

There is a wide selection of fresh dried fish available, including filleted horse mackerel, dried spiny lobster, overnight dried squid, dried mexicanus, barracuda, dried goldfish, filleted mackerel (dried with salt and mirin), and filleted ebodai.

Wasabi is cultivated in abundance in Izu. It grows in clean air and with deep underground spring water from the mountains, famous for its excellent water quality of 8℃ to 13℃, and in Mar. it blooms into pretty white flowers.

The Ema Strawberry Picking Center is famous for its delicious, large-sized "Akihime" strawberries and the improved "Benihoppe" strawberries from the Akihime variety. Nirayama, a Fujiyama village with a view of Mt. Fuji, has a very fruity flavor and an exceptional harmony of sweetness and sourness.

The warm climate allows for a rich supply  variety of mandarin oranges to be harvested, with a total of 15 to 16 varieties to enjoy from Oct. to Jun..