Matsusaka Pork

Matsusaka pigs, like our cows, are raised in a rich natural environment and are extremely famous within the Japanese pig farming industry. The most acclaimed characteristic of our pork is its high percentage of collagen in the fat, a whopping 70%, making it great for beauty care. When cooked or grilled, Matsusaka pork doesn’t shrink or get tough; the meat stays beautifully tender and smooth. Within our city, you can enjoy Matsusaka pork shabu-shabu style at our newly opened restaurants, as well as try some freshly fried pork cutlets and pork skewers served at our local butcher shops. Matsusaka pork is well-known only to those in the know, so why

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Matsusaka Chicken Yakinuku

Since being featured on a popular TV program, the national demand for our chicken yakiniku has flown through the roof! In our area, chicken yakiniku has been a well-loved soul food for a long time. We lather the chicken with our sweet and spicy thick miso sauce then grill it to perfection. The flavoring comes from using a simple red miso sauce, a method which has been passed down by our local families and farmers in Matsusaka for over 100 years. Following in the footsteps of Matsusaka beef, our chicken yakiniku has become more widespread and popularity continues to rise for our 20 restaurants within the city. Come on over

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Cultivated Pearls

Koichi Mikimoto became the first person in the world to produce a cultured pearl in 1893 after long years of experiments that were ridden with public skepticism. It was not until 1905 when he finally succeeded in producing a perfectly round pearl that propelled him to international fame and impressed huge figures including Thomas Edison and the Meiji Emperor. Nonetheless, credit goes to the traditional female divers as well because pearl cultivation would be impossible if they had not dived and planted a pearl nucleus into the Akoya oysters. Despite his success, Mikimoto continued to work hard and sell them worldwide so that pearls could be worn by more women

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Bay Cruises

If you are hankering for a cruise experience unlike any other, the grand pirate cruise “Esperanza” modeled after a Spanish galleon, promises to offer a relaxing and elegant sightseeing tour around Ago Bay in the southern part of Shima Peninsula. Ranging from 50 minutes to an hour, the cruise tour begins from Kashikojima Port and makes a stop at a pearl factory before returning to the port. The Toba Bay Cruise departs from Toba Marine Terminal and stops at sightseeing spots including Dolphin Island, Mikimoto Pearl Island and Toba Aquarium. Alternatively, catch the picturesque island views of Sakatejima, Sugashima, Toushijima and Kamishima on board longer cruises that ply the waters

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Local Gourmet

From Ise udon to fresh fish cuisine, it is not easy to find delicious cuisine with a local taste along the streets. Most of them are small-scale family eateries managed by chef-owners who take pride in serving affordable quality food. Diners are guaranteed freshness as ingredients are sourced from local markets. Don’t be shy to start a conversation with the locals at the next tables or toast a cup of sake or two.

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Japanese Sweets

To satisfy your tingling sweet tooth, check out the all-time favorite cheesecake from Toba International Hotel that has been made with the same old recipe 30 years ago. It comes in a variety of flavors, including one that is blended with Ise green tea. Handmade tokoroten, a light translucent jelly sprinkled with kinako can be found at a unique café called “Ama no Ie”, which is rebuilt from the traditional houses of ama divers. The local Toba version is characterized by its cubic shapes and the texture is similar to warabimochi (bracken jelly). For those health conscious, try the soft-serve ice cream or donuts that are made with tofu while

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Mochi – Rice Cakes

In Ise, one may have noticed a vibrant “mochi culture” as the shopping street leading to the Grand Shrine of Ise is lined with many traditional Japanese sweets shops. In fact, Ise is often associated with “mochi” as the congregation of shrines in the area implied that rice, the main ingredient of mochi, could be obtained freely from feudal domains during the Tokugawa period. Since then, various types of mochi are prepared and sold as a light snack for people who visit the shrine.

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Vegetarian

While Mie Prefecture is renowned for the seafood, vegetarians can have their fill at local restaurants that offer plenty of vegetarian options. They are usually painstakingly prepared with local vegetable produce by experienced chefs. From salads, main courses to desserts, these delicious dishes are guaranteed to satisfy even the strictest vegetarians.

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Fugu – Puffer Fish

With plenty of tiger puffer fish swimming in the waters around Anori fishing port in Shima, those that are caught and loaded on the port are known as the famous Anori fugu. Weighing at least 700 grams, the natural fugu are usually caught in early wee hours during the chilly winter season. The fish boasts excellent quality and delicate texture, making it an all-time treasured delicacy of Japanese cuisine.

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