Food of Mie

35 dishes

• 🍲Ahodaki (Simmered pickled daikon radish)📍 MieDaikon radich has been consumed since ancient times and is mentioned in Japan's oldest documents, the "Kojiki" and "Nihon Shoki." The name "daikon" itself is said to have originated from its large size, being called "oone" or from its white color and cool appearance, referred to as "suzushiro." The Shosoin documents mention the use of Chinese characters to represent daikon radish. Pickling vegetables with salt for preservation is documented in various historical sources such as the wooden tablets from the Heijo Palace, the Manyoshu (Collection of Ten Thousand Leaves), and the Engishiki (an ancient law book). However, the mention of pickling with rice bran, known as nukazuke, seems to date back to the Muromachi period. This reflects the value of rice during that time. As for takuan-zuke, it is said to have been devised by the Zen monk Takuan (1573-1646) in the Edo period, or alternatively, it was named by Tokugawa Iemitsu (1604-1651), who visited the temple where Takuan belonged. Some sources suggest that the term "takuan" derived from "takuwaedzuke." The dish "ahodaki" is a preserved side dish that ingeniously reuses takuan, which tends to lose its flavor and smell around the following summer after pickling. This regional dish reflects the wisdom of enjoying food without wasting it. The takuan preserved in a barrel loses its flavor each time it is taken out. "Ahodaki" involves re-cooking it in soy sauce after removing excess salt. The unique name is said to come from the idea of doing something foolish by removing the salt just to re-cook it in soy sauce when it's delicious. Due to its elaborate preparation, it is also known as "daimyo-ni" (feudal lord's cooking). Similar dishes are found in other prefectures, such as "takuan no nitan" in Fukui, "okumoji" in Ishikawa, and "irikogu" or "irigoki" in Toyama, all employing a similar cooking method.
• 🍱Aimaze📍 MieIt is said that the name "aimaze" comes from the fact that the ingredients are boiled separately, seasoned, and mixed together. Most of them are dressed with slightly sweetened vinegar, but it varies from household to household. Frozen konnyaku is also a characteristic of this dish. Compared to regular konnyaku, konnyaku becomes spongy when frozen, allowing the flavor of the broth and other ingredients to soak into the konnyaku, and the texture of konnyaku is similar to that of meat, unlike the plump texture of raw konnyaku. Aimaze" was originally made by cutting the leftovers of "kumimono," a funeral dish, into small pieces, so to speak, it was a dish that utilized leftover materials. As funerals are no longer held in homes, "aimaze" is no longer made, but it is now made on purpose for New Year's holidays, when people miss the taste and gather together. In some areas, it is made by mixing daikon and carrot namasu with shiitake mushrooms, deep-fried tofu, chikuwa, and other ingredients. It is said that this dish was made using leftover Osechi dishes from the New Year.
• 🍱Arame maki📍 MieMie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamoku (red seaweed), hijiki (dried seaweed), aonori (blue-green laver), maksa (Chinese bamboo grass), and wakame (seaweed). Cultivation of asakusa nori and aosa nori is also popular. Arame is a member of the kelp family and looks similar to kelp, but it is called arame because it has rougher surface wrinkles than kelp. Mie Prefecture accounts for most of the domestic production of arame, and it is harvested mainly in the hot summer months (July to September) in the Toba-Shima area (sometimes along the Kumano-nada coast). It has been presented to the Ise Shrine since ancient times, and is one of the most carefully preserved seaweeds in the region. Abalone and turban shells also feed on arame. Since arame has an astringent taste, it is soaked in seawater to remove the astringent taste, dried and aged from summer harvest until fall, and then slowly stewed or steamed to soften (it takes 4 to 5 hours to soften). The commercialized dried arame is returned to water for about 20 minutes, rolled with seasonal fish fillets, and seasoned with a sweet and spicy sauce to make "arame-maki". Recently, chopped arame has also been commercialized and used in arame gohan (rice with arame) and simmered dishes, and shipped to Kyoto to be used in Buddhist vegetarian dishes and Kyoto's obanzai.
• 🍱Bon Jiru📍 MieIn the Edo period (1813) “Matsuzaka Fuzokuki” (previously called “Matsuzaka”), which recorded the annual events and customs of Matsuzaka, there's a record which is thought to indicate “bon jiru.” It states: “The soup is made of burdock, eggplant, and dried gourd shavings. Many soybeans are ground up and added in.” Zen Buddhist (one type of Buddhism, a sect of Mahayana Buddhism) households don't eat meat or fish, and instead would eat miso soup with lots of seasonal vegetables as ingredients instead of a dashi stock made of bonito flakes or dried sardines, because killing is not allowed during Obon. Dashi stock isn't used because it's made of dried bonito or dried sardines, but fried tofu is used instead. By adding a lot of ingredients, the soup is delicious even without adding dashi stock. Also, since it's made to welcome the ancestors on the Bon Festival, it's characterized by having more types and amounts of ingredients than normal soup. Since there are so many ingredients, it's like a boiled vegetable dish. In the northeastern part of Matsuzaka City in particular, yard beans (juroku sasage) are called bon sasage, and it's said that they're always put in the dish because they're ready to eat around the time of the Bon Festival. Depending on the region, this soup is also called “nana iro jiru” because it uses 7 (nana) kinds of ingredients. In Sugari, Owase City in the Eastern Kishu region they make “hachihai” with tofu and “hyuga jiru” (clear soup) with gourd shavings on the day when they send off spirits.
• 🍱Chagayu📍 MieAccording to the Kojiruien, an encyclopedia from the Meiji period, it has been eaten since the time of Emperor Shomu, and even today, after the Omizutori at Nigatsu-do Hall, a chagayu dish prepared with bancha called “gobo” is eaten at the accommodation. It seems that chagayu has a long history. It is a local dish that was invented in an area with low rice yields, where rice is conserved by increasing the amount of water used. In areas where chagayu is prepared, tea plants are planted near homes. In the Iga region, there was little cultivated land, and white rice was so precious that people did not have the opportunity to eat it as part of their daily meal, but only on occasions such as Obon, the New Year, festivals, and when entertaining guests. The staple foods were usually barley rice and porridge, and chagayu was often eaten to bulk up the volume of these foods. It is said that in the past, all three meals consisted of just chagayu and takuan. Vegetables and legumes were added as ingredients, and these ingredients were seasonal so that they never got boring. In addition, in the Kumano region, porridge was often eaten, so there was a song all about eating porridge that goes, “Morning, noon, and dinner, we eat porridge. There isn't a midnight snack? It's time to go to bed.” In the Iga region, there is a song that goes, “Chagayu for breakfast and lunch and porridge for dinner.” Kayumi, Iinan-cho, Matsusaka City is a tea-producing region and is also an area where chagayu was a popular meal.
• 🍲Chatsu (Simmered Vegetables with Vinegar)📍 MieThis is a local dish to be prepared for gathering events. Originally, it is "shojin ryori" (vegan dish for Buddhist monks) prepared at "soudou" (Japanese meditation hall) or memorial events. The plate to serve this dish was a wooden lacquerware which had edge warped a bit toward outside and a little high rim at the bottom, and its name was "chatsu". It is said that as this dish was served with the "chatsu" plate, people also called the dish "chatsu". The characteristic of "chatsu" is not to use soy sauce to make this dish look white. It is a traditional local food in Hokusei region, especially Asahi Town, and sweet and sour taste accelerate your appetite. It is said "chatsu" used vegetable became the taste of the area because Asahi Town doesn’t face any seas. It is also called "ni-ae" in Yokkaichi City and other Chunanzei region. It used to be kept in a brown glass container, which was often used for sour pickled plums, and it could be kept for 2~3 weeks in winter, so it is great as a nutritious preservative food. There is a similar dish called "ni-namasu" in Hokusei region; the ingredients are pretty similar but soy sauce is added.
• 🍚Fukidawara (Butterbur Lead-wrapped Soybean Rice Balls)📍 MieMie Prefecture is a center for the cultivation of rice varieties such as Iga-gome and Musubi-no-Kami. In many areas of the prefecture, events are held to pray for a good harvest each year. In the Iga region, for example, people offer fukidawara (butterbur bales) to the god of the rice fields along with things like Japanese pampass grass, which easily diverts water to the mouth of the waterway, and the branches of chestnut trees, which bear large fruit, to pray for a good harvest and give thanks to the god when rice is planted for the first time. Thirteen fukidawara are placed on a colander and offered to the gods, one for each of the months of January through December and one for the god of the rice fields. Fukidawara, which look like small rice balls, are also made as a light lunch (snack) for rice planting. Wrapping the warm rice in a butterbur leaf enhances the aroma of the butterbur and salty flavor of the soybean rice. Fukidawara can also be made from fava beans, which are said to bring good luck because they are the only beans that grow upward, or other peas. Fukidawara exemplify the wisdom of daily life as they can be eaten as a snack or light lunch while working in the fields without having to wash your hands, while the leaves can be returned to nature after eating. Furthermore, in the Nakanosho region (Matsusaka City), “saburagi gohan” is made by wrapping soybean rice in a butterbur leaf, then tying it with straw. The name is derived from the fact that the dish is made during the “saburagi (opening of the rice fields)” event to pray for a good harvest.
• 🍱Garagara-Oroshi📍 Mie"Garagara-Oroshi" is a local dish of Mie Prefecture made with a special bamboo grater which is named “Oni-Oroshi-Ki” (Demon grater). During the Edo period (1603-1868), rice was paid as annual tribute, but when rice could not be delivered, it was offered as a substitute for rice. It is said that regions that delivered "Garagara-Oroshi" were exempted from paying annual tribute rice due to the scarcity of food. It is thought that the "Garagara" in "Garagara-Oroshi" comes from the word "rough" is described as "garagara" or the sound made when daikon radish is grated with an “Oni” grater. With an ordinary grater, the water from the daikon radish is released, but with an “Oni” grater, large, soft, and light daikon radish grates can be made in large quantities at a time. “Oni” grater was often handmade by each family and given to the daughter by her mother as one of her wedding gifts when she got married. The name and ingredients used for it differ from region to region. It is called "Garagara-Oroshi" in Shimo-Okubo Cho, Suzuka City and Shimono, Komono Cho in the Hoku-sei region; "Gatagata-Oroshi" in Aino, Ureshino Cho, Matsusaka City; and "Paripari-Namasu" or "Kamitare-Namasu" in Kasamatsu Cho, also in Matsusaka City in the Chu-Nansei region. "Garagara-Oroshi" was a “Hare” cuisine prepared and eaten at a special occasion where people gathered such as weddings, funerals, New Year's and festivals, but it was also served at everyday tables. Although the history of this dish is completely different, it is similar to "Shimotsukare" in Tochigi Prefecture in that the daikon radish is grated with an “Oni” grater.
• 🍡Ibara Mochi📍 Mie“Ibara mochi” is a rice cake wrapped in greenbriar leaves. “Ibara mochi,” which was eaten during the May Festival, has different names depending on the region. In Tsu City it's called “ibara mochi,” but in the eastern Kishu region it's called “osasuri.” In the Chunansei region around Ano Town it's “ibara manju,” while in Takenari in the Hokusei region it's “gandachi mochi,” and finally in Kameyama City it's called “dokkan mochi/doukan-mochi.” It's said that dokkan mochi is named after a person named “Doukan” who made mochi wrapped in greenbriar leaves in celebration of Noagari, and gifted them to the villagers to their great delight. The villagers then followed suit and made similar mochi. In the Iga region, it's called “ibara dango.” Note that Noagari is a celebration of the end of farm work such as rice planting. It's also called “noagari manju,” named after this event. In addition to the May festival, it's eaten as a snack between farm work, and it's a custom to eat it together with people who helped with farm work at the Noagari event to thank them for their hard work. In other prefectures, kashiwa mochi is one of the steamed sweets made by wrapping a rice cake with red bean paste in leaves. Kashiwa mochi uses kashiwa leaves, but the greenbriar leaves used for ibara mochi are round and have a smooth surface, so they are perfect for wrapping mochi rice cakes. It's also said that since Kashiwa leaves are scarce in western Japan, greenbriar leaves were used as a substitute for kashiwa mochi rice cake leaves.
• 🍜Ise udon📍 Mie伊勢うどん（いせうどん）は、三重県伊勢市を中心に食べられるうどん料理。太くて柔らかい麺に、少量のたまり醤油（豆味噌づくりの際にできる上澄み）と鰹出汁を使用して作られるタレをかけて食べるものが主流。伊勢うどん協議会が麺とタレの登録基準を設けている。
• 🍜Ise udon📍 MieIn the Ise food culture, people used to make thick udon noodles without the time and effort to stretch them, and eat them with miso dashi (miso paste). In the Edo period (1603-1867), when Ise visits became popular, restaurants began to serve noodles that had been continuously boiled and were ready to eat after being dipped in miso dama (miso paste) so that they could be eaten at any time by visitors to the Ise Shrine. Kokichi Mikimoto of Mikimoto Pearl had an udon store at his home, and from the fact that the hand-salted plates used at the store have been left behind, it is said that people took a small portion of the udon at that time. It was not long ago, around the beginning of the 1960s, a famous lyricist who had eaten "Ise udon" spoke on the radio, "Ise udon is a rare type of udon from Ise, so it should be called Ise udon. In 1972, the Ise City Noodle and Restaurant Association decided on a unified name and listed it on the menu list for its members. Thus, it is a typical example of a local dish that is old in the way it is eaten, but new in name.
• 🍚Iwashi Sushi (Sardine Sushi)📍 MieThe fishing catch by fish species in Mie Prefecture is ranked first in the nation for spiny lobsters (Ise Ebi), second for Japanese pilchards (Katakuchi Iwashi), and sixth for sardines (Iwashi), indicating that sardine fishing is active in the region (Source: "Reiwa 1st Year Fisheries and Aquaculture Production Statistics," Ministry of Agriculture, Forestry and Fisheries). The 'Iwashi-zushi,' made using these sardines, is prepared and enjoyed during gatherings such as autumn festivals. In the western part of Mie Prefecture, including Iga City and Nabari City, which are distant from the sea, there is a tradition of treating even sardines as a special delicacy on occasions like celebrations. During the autumn festival, single-salted sardines line the fish markets. Large quantities of 'Iwashi-zushi' are made during the autumn festival, and if there are leftovers, they are often used as souvenirs. In the coastal areas of the Chunanzei and Hokusei regions, where fresh sardines are readily available, 'Iwashi-zushi' is made by salting fresh sardines. It is an essential part of the autumn festival and is also known as 'Matsuri-zushi' or festival sushi.
• 🍚Kakimaze(Mixed Sushi)📍 MieThis is generally known as "Gomoku-zushi" (mixed sushi), a unique dish in the southern part of the Tokishu region, also referred to as "Omaze," "Kakimaze," or "Kakimaze-zushi." It is often consumed as a celebratory meal for special occasions such as weddings and funerals. It is also made when people gather or when unusual ingredients become available. In some regions, there are community events such as neighborhood meetings that are based on 210 days passing after the 1st date of Japanese spring around early February. Usually this occurs around the beginning of September. On the 210th day after tasks like road maintenance or grass cutting on public roads, Kakimaze and sake are prepared for post-work relaxation. During these events, Kakimaze is not touched; instead, it is wrapped in leaves of Toimo (lotus root) and taken home. Children eagerly await this and enjoy this special occasion when they receive it. For celebratory occasions, tuna (shibi) or saury are used. Tuna is grated and pickled in vinegar, while saury is grilled, and the flesh is used after removing it from the bones. The ingredients are finely chopped and simmered together, seasoned with soy sauce and sugar. Sometimes, spring mountain vegetables are added. The rice is either cooled before mixing with seasoned vinegar or mixed with seasoned vinegar while still warm. The fish is then mixed in. In the town of Kanayama in Kumano City, a dish called "Daikon-sushi" is made primarily using locally abundant daikon radish. Additionally, there is a similarity in culinary culture with neighboring Wakayama Prefecture, where a local dish called "Kakimaze-zushi" is also found. Please note that these dishes may vary in preparation and ingredients across regions and households.
• 🍱Kokera zushi📍 MieIn the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a mold and hardening it on occasions such as a gathering of people or on special occasions. It is said that the name "kokerazushi" comes from the fact that it was served on the occasion of "kokerashi-no-koshi" (a ceremony to welcome the new year), and that the ingredients were placed one on top of the other like the roof of a kokerabuki (a traditional Japanese roof). The ingredients are made up of an odd number of five different kinds of ingredients to create a colorful finish, and one of the five kinds of ingredients is always fish, mainly in the form of vinegared dishes. The fish used are the fish in season, such as yellowtail mackerel, Pacific saury, and horse mackerel. The development of oshizushi is thought to be due to the development of sushi molds using the rich wood (mainly hinoki) of Higashi-Kishu. Oshi-zushi molds come in a variety of sizes, such as one, five, and three cups of rice. Recently, in addition to the traditional kata, many other kata have been made, including small, easy-to-handle kata for a small number of people, kata for one person, kata for one layer, and so on. In the Sugari district of Owase City, a large oshi-gata for two and a half cups is also used. Leaves of wild strawberry and myoga leaves are used as dividers between the two molds, allowing the leaves' smell and ingredients to permeate the sushi, enhancing its flavor and aroma. They are also said to have antiseptic properties. If these leaves are not available in urban areas, substitute mustard greens or lettuce. A bento box can be used as a substitute for the sushi mold. The lid is turned upside down and the food is placed in the box, and the body of the box is pressed down from the top in place of the lid.
• 🍱Kounago no Kugini📍 MieThe “Kounago”, which is said to be the fish that heralds spring, is another name for the “Ikanago”. In Mie Prefecture, it is called” Kounago “exclusively. Originally, “Kounago” used to be made into” Kama-Age” or “Chirimen” generally, but after ” Kounago -Tsukudani” (food boiled down in soy sauce) was first made in Kobe in 1935, and then the purchase of raw kounago, which was used as ingredients of “Tsukudani”, spread from Kobe to Mie Prefecture, and Tsukudani was also made in Mie Prefecture. Unlike juvenile Sardines (“Jako”),” Kounago” fish is long and slender, so “Kounago- Tsukudani” is called “Kugi-ni'”("nail stew") because when it is boiled it becomes bent and looks like a rusty nail. Originally, fishermen in Mie and Aichi prefectures consulted with each other to determine the date when the ban would be lifted and began fishing, but through the 1950s, the catch of “Kounago” became extremely low, and the fishermen began to strictly limit their catch. Since it is absolutely necessary to prevent the decline in the number of parent fish due to overfishing, efforts are being made by the government, fishery officials, processing and distribution companies, researchers, and government officials to protect the kounago, which is a springtime delicacy. However, in the past few years, the stock has declined so drastically that fishing has been banned, and the few remaining parent fish are being protected, waiting for the stock to recover.
• 🍲Kyuuri no Hiya-Jiru (cold soup of cucumber)📍 MieIn the Iga region, the heat and humidity characteristic of the basin increases during the summer months, causing people to lose their appetites. Therefore, cold Miso soup has been made and eaten as a way to get through the hot summer months. There are also cold soups unique to each region throughout Japan, but for example, the history of cold soup in Miyazaki Prefecture is said to be that it was spread throughout the country by Buddhist monks and spread to Miyazaki Prefecture due to their influence, as stated in the Kamakura period "Kamakura Kanrei family records ": "Samurai families pour soup over rice, while monks pour cold soup over rice. " However, in Mie Prefecture, it is generally made as a cold soup rather than served over rice. Since it is a simple recipe, the taste varies slightly from household to household.
• 🐟Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)📍 MieSunfish are sometimes caught during the traditional fishing season along the Kumano-nada coast from the Shima region to the Nanki region. They are called the "carefree men of the sea" because they are seen lying in the waves, but there is still much that is unknown about their biology. It is chewy and has a texture similar to that of white fish or chicken meat. Because sunfish lose their flesh if they are left in boiling water for a long time, they are prepared by boiling them lightly without stewing them. Because of its somewhat peculiar taste, locals often eat it as an Aemono (chopped fish dressed with sauce), such as "mambo with vinegared miso" or "mambo with liver and miso.” The chewy small intestine (kowata) is a more refined version of jomino (premium stomach,) and is eaten as a snack to accompany alcoholic beverages as a delicacy among delicacies. Other local delicacies, such as dried small intestines, are rarely seen by city dwellers. The name "ukiki" (also written as "floating tree" or "floating turtle") is already mentioned in "Ryori Monogatari (Cooking Secrets)" published in the early Edo period (1603-1868), and the method of cooking it, marbling it and eating it with ginger vinegar, is described. It is said to have been a specialty of Mito.
• 🥩Matsusaka beef📍 MieMatsusaka beef is the meat of Japanese Black cattle reared under strict conditions in the Matsusaka region of Mie in Japan. It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three Sandai Wagyū, the "three big beefs", the others being Kobe beef and Ōmi beef or Yonezawa beef. About 2,500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices.
• 🍲Naisho Mochi / Nabe Mochi📍 MieRice cakes (mochi) are considered a food for celebratory occasions, so it is common to make them using a mortar and pestle and distribute them to neighbors. However, in everyday life, making mochi for personal consumption would attract attention. To avoid this, instead of using a mortar and pestle, people would steam rice in a pot, partially pound it, and then enjoy the resulting dish. Using uruchimai rice, which is less likely to become sticky than mochi rice, creates a crunchy and easy-to-eat texture, reminiscent of yajiro mochi (tagane mochi), with visible grains. The unique name comes from the fact that this delicious treat was secretly enjoyed within the family, and the absence of the usual pounding sound, "pettan pettan," is part of the origin of its distinctive name. Also, because it is made by pounding in a pot using a utensil resembling a pestle, it is also known as "nabe mochi." The characteristic feature is the presence of leftover rice grains, providing a texture more akin to ohagi than traditional mochi. In recent years, efforts have been made to promote regional development through the use of mugwort naturally growing on the banks of the longest river in Mie Prefecture, the Miya River, or by utilizing rice produced in the active agricultural areas in the middle reaches. This reflects a commitment to local production and consumption.
• 🍚Narezushi (lactic acid fermented sushi)📍 Mie"Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and rice fermented through lactic acid. The name "narezushi" is derived from the process of becoming accustomed or matured as fermentation progresses. Originally developed as a method to preserve fish for an extended period, the rice that encouraged fermentation was initially discarded. This preservation method is exemplified by Shiga Prefecture's "funazushi," known as "honnare." However, during the Muromachi period, a shorter fermentation process emerged, allowing both rice and fish to be consumed together, known as "namanare." This led to the consumption of rice with a sour taste. In Mie Prefecture, all "narezushi" is of the "namanare" type. Variations exist among regions, including differences in the types of fish used, pickling methods, purposes of pickling, and the timing of pickling. Particularly, some types are pickled for Shinto shrines' "jukusen" (specially prepared meals offered to deities). The types of fish used also vary by region; in Ise City, ayu, sea bream, and horse mackerel are common, while in the eastern Kishu region, in addition to ayu, Pacific saury, mackerel, barracuda, and others are used. In the Chunanzei area (Geinocho), Iga region, and northern Mie region (Kuwana City), konoshiro (gizzard shad) is utilized.
• 🍱Noppei📍 MieOne of the nationally renowned regional dishes, "Noppei," also known as "Noppei-jiru," "Noppe," "Nuppei," and called by various names in other prefectures, is a beloved cuisine. With satoimo(=Japanese taro) as a staple ingredient, it is often consumed in winter, aligning with the harvest season. The dish features root vegetables such as carrots, gobou(=burdock), and daikon radish, and is characterized by not being stir-fried. In the Iga region, it is enjoyed as a representative winter side dish. Initially, it is consumed as a soup with a rich variety of ingredients, then reheated, and finally eaten in a simmered form. As this region, the only one in Mie Prefecture without a coastline, lacks abundant fish dishes, soy-based products and processed fish products (such as chikuwa(=fish cake) and kamaboko(=fish cake)) have been considered delicacies. In the past, these were prepared for various occasions, including local festivals, household celebrations, and Buddhist events or funerals. The name "Noppei" appears in a cookbook called "Ryōri Monogatari" from the early Edo period (1643) as "Noppei-tou," describing a dish similar to "iridori," thickened with udon flour. In the Iga region, Matsuo Basho invited disciples to a "Tsukimi no Kai" (moon-viewing gathering) in 1694, and the menu included "Fu no Noppei," which remains only in the menu name. Many people have attempted to recreate it, and while it aligns with the preparation method in "Ryōri Monogatari," it has evolved significantly over time.
• 🍲Rakkasei no Nimame (Simmered Peanuts)📍 MieAs there is lots of sunshine and the average of temperature is high in the south of Eastern Kishu region and Chunanzei region, these areas are suitable for growing peanuts. Therefore, many peanuts have been cultivated. It is said that the origin of this dish is boiled peanuts not grown enough yet. They eat peanuts not only by roasting, but also using various dishes. There are variety of dishes using peanuts; simmered peanuts, simmered with vegetables, or peanuts rice. It was believed that eating peanuts cured the lack of nutrition, and peanuts were precious nutritional source.
• 🐟Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki)📍 MieGenerally called uosuki or okisuki, this is a hotpot dish in which seafood, vegetables, and many other ingredients are simmered in a light broth, and it is a popular dish in fishing towns. In the Higashikishu region, it is a sukiyaki-style hotpot dish made with seasonal fish and seasonal vegetables from the rich fishing grounds of the Kumano Sea and seasoned with soy sauce. For this reason, it is made in fishing villages over a wide area, from the Shima region on the Kumano Nada coast towards the Higashikishu area, but Owase City has long established it as a “local cuisine.” In the area around Kumano City in the southern part of Higashikishu, it is called “fish jifunabe.”
• 🐟Sakana no Tataki/Namerou (Minced Fish)📍 MieOne of the ways to eat small fresh fish with blue back in the fisher's town from Shima region to Eastern Kishu region along the Kumano-nada Sea is "tataki" (=to mince fish). This is invented in order to enjoy freshly caught fish while it's still fresh. A part of Shima region it is called "Namerou", but people in Eastern Kishu region don't call same. "Mie Prefecture dialect folk language collection" (total 6 volumes and additional 1 volume), which includes 86,000 words from Mie Prefecture, doesn't include "namerou", so it is considered that it came from Boso Peninsula by the road on the sea of Kuroshio Current, then used in the part of Shima region.
• 🐟Sakana no Tsukemono (Shiokara) (Pickled Fish)📍 MieThere are many plankton at the point where the inner bay flow includes plenty of fresh water from the Ise Bay joins with the Kumano-nada Sea, and small fish like sardine gather there. Also, big fish like bonito get there to eat small fish. Therefore, the point becomes good fishing area. Making dried fish with salt is developed to preserve lots of fish caught there. "Sakana no Tsukemono" (pickled fish) was invented as one of the method to preserve fish. Pacific saury is called "saira" and "shiokara" (salted pickled fish) is expressed as "shokara", it is called "saira no shokara." On the other hand, another type of "shiokara" is made called "wata-jokara" in Wagu area in Shima region. The ingredients for this are bonito, "kamasu" (barracuda) and "sawara" (Japanese Spanish mackerel). They make "katsuo no shokara" with bonito's guts, too. The fishermen used to make it on the ship while fishing to make use of guts from freshly caught bonito until these days. These dishes were invented to preserve lots of freshly caught fish when there was no fridge. Those pickled for a long time are pickled from autumn to winter, then eat in spring. The principle of shiokara is that, on the one hand, a large amount of salt preserves the food, on the other hand, self-digesting enzymes produce umami, and microorganisms produce an odor that gives the food its distinctive aroma. Therefore, when you fillet pickled fish, you will see the meat is very beautiful transparent red.
• 🍱Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar)📍 MieIn ancient times, sharks ("same" in Japanese) were also called "wani" or "fuka", and were an intimate part of people's lives, as can be seen in the myths, wooden message plates, and literature from that period. Sharks were eaten in many other regions outside of Mie Prefecture as well, such as Hiroshima,, Aomori,, and Miyagi Prefectures. In Mie, shark meat was used in food offerings made at Ise Grand Shrine, but there were also parts of the prefecture where this variety of shark was eaten. One of the dishes that appears in the "tebiki cuisine" served during celebrations in the Wagu region of Shima, or "sahachi cuisine" as it is called in the Koshika region, is "same namasu" (raw shark and vegetables seasoned in vinegar). The kanji character for shark in Japanese also contains the character for "keep company" or "conjoin", making the meat an essential one for happy occasions. "Tebiki" and "sahachi" are the different regional names for large platters or bowls. In the Show period, Japanese bullhead sharks and the like of around one meter that were caught with longline fishing would be kept alive in a fish preserve or frozen, and then placed in boiling water and prepared on the day of a wedding. The meat would then be used to make "same namasu", a dish served in "tebiki cuisine", where the type of food changed with each platter that was brought out to guests.
• 🍱Sanmazushi📍 MieAt the Ubuta Shrine, located in the town of Arima, in Kumano City, the priests and priestesses perform a ritual called “Houhan,” during which children are served foods such as “Sanmazushi (a sushi made from Pacific Saury),” a dish which is served, in this case, with the backbone intact. Although “Sanmazushi” is usually served with the backbones removed, in the version prepared for this ritual, the bones are left intact, as it is endowed with the hopes that the children will grow up strong in body and mind, and perhaps to supplement their calcium intake as well. At the front of the torii gate at Ubuta Shrine is a sign written on a log, indicating that this is the birthplace of “Sanmazushi.” This is a local dish traditionally served at celebratory and festive occasions, and was first promoted by restaurants in Owase in 1975 in a bid to establish it as a famous specialty of the area. Ever since, it has now become one of the most popular culinary highlights in the Eastern Kishu region. Moreover, in this area, it is common to prepare and serve “sugatazushi (a type of sushi in which the entire body of the fish, from head to toe, is used)” during many celebratory events. And so, when sanma (Pacific Saury) is not in season, other fish, such as sardine, horse mackerel, and barracuda, are also used.
• 🍚Tako-meshi (Octopus Rice)📍 MieThe history of octopus consumption in Japan is long, and in Mie Prefecture, fishing tools that look like octopus pots have been excavated from a shell mound in Kakizuka Shinden (named after the large number of oyster shells that were found there) in Kuwana City. In the Yamaguchi Festival, one of the festivals held at Ise Jingu Shrine, octopus is served along with dried shark and shrimp. A dish of octopus and taro cooked together is also served at the Tsu Hachiman Shrine festival held in October, and the custom of preparing this dish for the festival is still practiced today in the homes of the old clansmen of Hachiman-cho. As described above, octopus, which is caught year-round, has long been used as a familiar food ingredient. In Mie Prefecture, there are many common octopus and long octopus. On Toshishima Island in Toba City, various types of fishing, such as sash netting, seine netting, and fishing, as well as wakame seaweed and nori seaweed cultivation are popular, and a large amount of seafood is caught throughout the year. Dried octopus is one of them. When it gets cold, octopuses dried in the sun with their legs spread out can be seen swaying in the fishing port. The octopus grown in the fast currents at the mouth of Ise Bay is very tasty, and the octopus from Kamijima, which is caught in the rough waves of Irago Channel, is called "tidal wave octopus," and is very popular. In Toba City, there is a town called Adako, which is famous for octopus rice. The origin of the name of the place is unknown, but it is said that "on a stormy day, an octopus rode a big wave to the rice paddies," or," on a moonlit night, an octopus swam up to the waterway of the rice paddies. It is also called "takou-meshi" (happiness rice) in city of Adako.
• 🍱Tekone zushi📍 MieTekone-zushi was originally called "tekone-zushi" because fishermen would cut the fish they caught on the boat and mix them together by hand on the spot, and has been eaten mainly in coastal areas. Mie Prefecture boasts one of the highest catches of skipjack in Japan ("Fishery and Aquaculture Production Statistics in 2028" by the Ministry of Agriculture, Forestry and Fisheries ranked Mie 4th), and the Kumano-nada region is particularly active in pole-and-line fishing and tow-rope fishing. The area is also a major tuna farming area, and the meat of tuna raised in the area is said to be very firm and delicious. Because of these favorable fishing grounds, fresh fish is available, and there are many opportunities to eat it raw, which is why "tekonezushi" is often eaten. Because it is relatively easy to make and tastes great, it is also welcomed by families with two working parents and those raising children.
• 🍡Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste)📍 MieThe Iga region, surrounded by mountains, used to be an area where seafood was scarce. Therefore, tofu, made from processed beans, was a crucial source of nutrition. Tofu is believed to have originated in China and was introduced to Japan by Japanese envoys to the Tang Dynasty. During the Heian period, the aristocracy is said to have eaten tofu, which was referred to as "okabe" in a wives' tale. However, it wasn't until the Edo period that tofu became widely available to the general public. At that time, farmers had a custom of dancing to taiko drums in the rice paddies during rice planting and festivals. This dance, known as "dengaku-mai" (dengaku dance), is said to have inspired the name "tofu dengaku." The Iga region is the birthplace of Kan'ami and Ze'ami, who are associated with Noh drama. The dance resembles a skewered tofu dancer dressed in white and dancing on a one-legged stick. It is thought to have been named "tofu dengaku" because the skewered tofu resembles the Takashoku dance, in which the dancers are dressed in white and dance with a single stick. Shisei Tanigawa mentioned the word "dengaku" in his "Wakun Shiori" (Book of Japanese Precepts). According to the book, "The name 'dengaku' is derived from the fact that it resembles the appearance of a dengaku master dancing on a pole.” That's why the name has remained unchanged from the late Edo period to the present.
• 🍱Tsu Gyoza📍 MieTsu Gyoza is a local gourmet dish from Tsu City, Mie Prefecture. It is a deep-fried gyoza made with a 15-centimeter diameter wrapper.
• 🍱Yasai no Tsukemono (Vegetables Pickles)📍 MieThere are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish) pickles" are pickled in the Suzuka foothills area, as well as in the central Nansei and Higashi-Kishu areas. It is said that about 300 years ago, Ujisato Gamo, who built Matsuzaka Castle, introduced "Matsuzaka akana" from Omi (present-day Shiga Prefecture), and there is a record of a national scholar born in Matsuzaka City, Norinaga Motoori, enjoying it as a "savory" food. It was once discontinued, but in 2001, seeds stored at the Prefectural Science and Technology Promotion Center were handed over to growers through JA (Japan Agricultural cooperatives), and production was revived. Ise takuan is made by pickling Misono daikon radish that grows in the fields of the sunny Central-Nansei area, and in the Iga area, "Teppo-zuke" is made by hollowing out a white gourd, stuffing it with chopped cucumber, perilla leaves and berries, ginger, and other ingredients, and marinating it in a miso broth. It is said to have started when Mr. Akita brought seeds of this plant when he was sent to his estate in Asakuma, Ise Province. Pickled takana is also used in "Mehari-zushi," which is made by rinsing pickled takana in water, lightly squeezing the leaves, spreading them out, and wrapping them in a bale-like shape with rice. There is a wide variety of pickles made from vegetables rooted in different regions, such as "kamizuke," a pickle of yatsugashira stems in the northern part of Higashi-Kishu, where the stems are pickled with salt and red shiso, the most effective way of surviving the summer heat.
• 🥩Yokkaichi tonteki📍 Mie四日市とんてき（よっかいちとんてき）は、主に三重県四日市市内の飲食店で提供される豚肉のステーキである。
• 🍱Zouni📍 MieMie Prefecture is a unique region in Japan where the cultures of the east and west are in chaos. Walls such as the Ibuki and Suzuka mountain ranges and three check points protecting the Kinai region, blocked the flow of eastern simplified culture to the west. As a result, the eastern culture headed south and rapidly influenced the Ise Plain. Eastern culture was brought to the East Kishu region from the sea routes during the age of sailing ships. During the “Ritsuryo” period, Mie Prefecture was divided into four provinces due to differences in climate, but then the cultures of the East and West merged and took root in the prefecture. On the other hand, ancient cultures also remained in the Shima Province and the remote islands in Ise Bay due to the relationship with the “Ise Jingu” Shrine, which has a 2,000-year tradition. Such complexity was passed down in “Zouni” as a mixture of ancient and modern, East and West cultures. As far as “Zouni” is concerned, the transmission of food culture can be seen in the shape of the rice cake. Originally, round Rice cakes produced by the court noble culture spread to the Mie Prefecture region. Later, square rice cakes from the east, produced by a simplified samurai culture, spread rapidly to the west, but were blocked by the Ibuki and Suzuka mountain ranges and moved southward, entering Mie Prefecture, making this area a mixture of round and square rice cakes. In addition, hot water boiled Rice cakes, water boiled Rice cakes, and baked Rice cakes can be found in the prefecture, depending on the region. There is also a "Kin Gin Mochi" (gold and silver rice cakes) made of millet and white rice cakes. Although it has disappeared now, until the early“ Showa ”period (1926-1989), the“ Azuki” bean soup culture of the New Year without Rice cake was also passed down in remote islands. As a remnant of the“ Azuki” bean soup culture, the custom of eating boiled rice cakes with “Azuki ”bean paste still remains in some households.
• 🍚tekone-zushi📍 MieTekone-zushi is a type of chirashi-zushi found in various regions across Japan. It is sometimes also referred to as 'tegonesushi'.