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Mie Prefecture is located on the eastern side of the Kii Peninsula in central Honshu, and bordered by Ise Bay to the east and the Kumano Sea to the south. It is surrounded by mountains and heavily forested to the west. More than one third of its area is designated as national parks, and is rich in natural resources. Proximity to Kyoto and Nara led to the area's development since early times. It is an area where Ise Shrine represents the culture and tradition. The culinary world of this area is very complex, but let's look into the three items that we can proudly say are a unique contribution to world cuisine. Matsuzaka beef, Ise ebi (King of Lobster), and Matoya oysters. |
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Oyster cultivating in Asoura Bay
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Matsuzaka beef is known to be a bright red meat with white fatty parts (called sashi). It is almost a form of art, so intricate that it looks like marbled pattern - (shimofuri). Its extremely tender texture is the best of its kind. However, it was only in the early 1960's that Matsuzaka beef became widely known. It is a combination of efforts by the owners of the specially bred Tajima cow (northern Hyogo Prefecture), and the meat processors.
The standards maintained for Matsuzaka beef are very high. The cow is raised in a quiet, serene area surrounding Matsuzaka, with the Kumozu River to the north and Miya Gawa River to the south. It must be from a good breed, and must not be bred. It will live quietly for two to three years and treated with the utmost care. It is said that if the cow has calves, then the sashi, the fatty parts, do not retain the characteristic patterns. For the best feeding methods, each farm has a different approach, such as including beer in the diet. The key lies in the feed. The beef is sold in specialty shops in the city of Matsuzaka, with the finest cuts costing the most, but some of the meat available at a more affordable cost.
The Ise-Shima area is also known for Ise lobster. For these famous lobster, the size and shape and the lean meat is said to represent longevity and bravery, and was a must for festive meals. The lobster was originally called Shima lobster, but when it was transported to Kyoto and Edo, it was identified using the name Ise (from the shrine) for easy reference. Ise lobster is prepared in various ways, including raw in sashimi, oni-gara yaki (vertically split in half and grilled), gusoku ni (gusoku means armor. "Gusoku ni" means to chop up the lobster with the shell and then simmer the meat). The texture of the flesh and the broth flavored by the lobster make a superb combination.
In the scenery of Ise shima, oyster culture beds of Matoya Bay and Uramura are a distinctive feature, along with the cultured pearl beds of Ago bay. Oyster cultivation spread during the early Showa period (1920's to 30's). Oysters most suitable for eating are the ones cultivated in Asoura Bay and Matoya Bay, in Uramura. Oysters are most flavorful when harvested during the months ending in "r", starting in September. A full course meal based on fresh oysters can be enjoyed during this season.
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| Though there are many cooked dishes using the oysters, the taste is so good that you really have to taste the oysters from Matoya raw.
In the northern part of Mie, clams are a good catch. They are best grown in areas where seawater and fresh water is mixed. The mouth of the river where Kiso gawa, Nagara gawa and Ibi gawa all run into the Ise Bay is the perfect environment for clams. Grilled on charcoal, with a dash of soy sauce once the clam opens, is the best way to eat clams.
It can be easily imagined how those travelling on the Tokaido highway fed themselves while staying at Kuwana.
In the mountainous areas of Komono cho, by Yunoyama onsen (hot springs), sohei nabe (where vegetables, deer, chicken and boar meat is cooked together) is a delicacy. Boar nabe of upper Kushida River, as well as sweetfish and amago dishes add to the delicacies of Mie.
Lastly, the oshi-zushi (pressed/boxed sushi) from the Owase area is to be noted, as it is closely situated to Kishu area. The most famous kind is kokera-zushi, where a leaf is laid on the bottom of the box with three layers of vinegared fish right above it. This is considered to be the delicacy from the Edo period as the traditional "festive" food.
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| Matsuzaka
beef |
Pasturelands
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| Japanese
spiny lobster |
Clam
dishes |
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