The region of Shima in Mie was part of one of the so-called “Miketsukuni” regions, recognised for their gastronomic riches. The term “Miketsukuni” probably refers to a region where the inhabitants sent offerings to the imperial House mainly in the form of products from the sea. From ancient times until the Heian era (794-1185), these offerings were regulated. Under the system of taxation called “ritsuryo” that was prevailing at the time, each region levied taxes, but it is likely that the offerings mentioned above were given in addition to conventional taxes. It is believed that the Wakasa, Shima, and Awaji regions belonged to these regions, as described by the “Engishiki”, listing the regions in charge of these offerings, and as shown by woodcut documents from the site of the remains of “Heijo-kyo”. This shows that the area has already been rich in food goods since ancient times.
Products Fom a Generous Sea
Mie Prefecture is in the centre of the Japanese archipelago, on the Pacific Ocean side, and has more than 1000 km of coastline. It has a rich fishing area with Ise Bay and its calm and shallow sandy beaches, the Shima Peninsula and its rias coastline, the Kumano Sea strongly marked by the Kuroshio Current, and rivers of all sizes including the Miya River.
The Japanese Spiny Lobster from Ise
This lobster is characterised by its firm texture and refined sweetness.
The “Zaku Miyabi-no-tomo Nakadori Junmai Daiginjo”
Shimizu Seizaburo Shoten Co., Ltd (Suzuka City)
– Sashimi assortment of Japanese spiny lobsters from Ise
– Carpaccio
The “Okagesama Junmai”
Iseman Co., Ltd (Ise City)
– Marinated Japanese spiny lobsters from Ise
– Sashimi assortment of Japanese spiny lobsters from Ise
Oysters
Oysters with intense flavours from the forest and the sea.
The “Hayate Junmai Ginjo Kami-no-ho”
Goto Shuzojo Limited Partnership (Kuwana City)
– Oyster platter
The “Ten Yu Rin Tokubetsu Junmai Shu Bingakoi”
Takahashi Shuzo Co., Ltd (Yokkaichi City)
– Oyster platter
– Oysters marinated in olive oil
“Hamaguri” Clams
Whole, soft, and tasty clams.
The “Ageuma Junmai Ginjo”
Hosokawa Shuzo Co., Ltd (Kuwana City)
– Grilled clams
The “Sakaya Hachibey Ise Nishiki Junmai Ginjo”
Gensaka Shuzo Co., Ltd (Odai City)
– Steamed clams
The “Kankoubai Junmai Daiginjo Yamada Nishiki 40% Osozaki Bin Hiire”
Kankoubai Shuzo Co., Ltd (Tsu City)
– Steamed clams
Ise Sea Bream
Refined and subtle taste.
The “Hanzo Junmai Daiginjo Kami-no-ho”
Ota Shuzo Co., Ltd (Iga City)
– Sea bream carpaccio
– Sea bream tempura with salt
The “Takijiman Junmai Daiginjo”
Takijiman Shuzo Co., Ltd (Nabari City)
– Sea bream carpaccio with citrus sauce
The “Sangu Junmai Daiginjo Tobin Shibori HOUDEN”
Sawasa Shuzo Unlimited Partnership (Nabari City)
– Sea bream carpaccio
The “Jikon Tokubetsu Junmai Hiire”
Kiyasho Shuzo Limited Partnership (Nabari City)
– Sea bream carpaccio
“Anori” Fugus
A species of natural tabby pufferfish weighing 700 g or more, caught in the coastal areas of the Shima Peninsula, Ise Bay and the Enshu Sea in Mie Prefecture.
The “Mienokanbai Daiginjo Gensui”
Maruhiko Shuzo Co., Ltd (Yokkaichi City)
– Plate of fugu “anori” cut into thin slices seasoned with ponzu sauce or spicy red pepper (momiji oroshi)
– Fried fugu
The “Daiginjo Waka-Ebis”
Waka-Ebis Co., Ltd (Iga City)
– Plate of fugu “anori” cut into thin slices seasoned with ponzu sauce or spicy red pepper (momiji oroshi)
– Fried fugu
The “Fukuwagura Junmai Ginjo”
Imuraya Co., Ltd (Taki City)
– Plate of fugu “anori” cut into thin slices seasoned with ponzu sauce or spicy red pepper (momiji oroshi)
– Fried fugu
Abalone
Rich flavour and thick flesh thanks to their rich green algae diet.
The “Junmai Ginjo Den”
Ogawahonke Co., Ltd (Tsu City)
– Abalone hot pot with soy sauce
Bonito
Mie Prefecture boasts one of the largest bonito catches in Japan. The texture of the fish is firm, and its sweet and salty taste spreads in the mouth.
The “Tenka Nishiki Tokubetsu Junmai Hiire”
Fukumochi Shuzojo Co., Ltd (Nabari City)
– Bonito sashimi
Products of Traditional Livestock Farming
The varied topography of the region, with its mountain ranges, produces a wide variety of livestock products adapted to the terrain and climate.
“Matsusaka” Beef
Tender at will and rich in flavours. This beef comes from Japanese black calves raised with love and in the greatest care.
The “Uzume Houjo-no-mai Yamahai Junmai”
Ito Shuzo Co., Ltd (Yokkaichi City)
– Matsusaka beef sukiyaki
The “Musou”
Nira Shuzo Co., Ltd (Matsusaka City)
– Matsusaka beef shabu-shabu
“Iga” Beef
The unique temperature difference of the Iga basin gives its meat its high quality. This beef develops a rich and natural aroma.
The “Junmai Daiginjo Tenkei”
Hayakawa Shuzobu Limited Partnership (Kawagoe City)
– “Iga” Beef rib steak with salt and wasabi
Mie’s Game Meat
Game meat of wild deer and wild boar caught in Mie Prefecture and processed by licensed operators under the “Mie Registration System”. Meat is not only a safe bet, but also of high quality.
The “Tokubetsu Junmai Shu Rumiko-no-sake 9go-kobo”
Moriki Shuzojo Unlimited Partnership (Iga City)
– Mie game fondue with soy milk
– Game meat of Mie, low temperature cooking, with its gravy
Pork “Tamashiro”
The quality of fertilisers used for pig breeding is constantly improving. They prevent the meat develop a too strong smell and give it a soft flesh and a sweet fatty meat.
The “Hokosugi Yuminariho Shizuku Junmai Ginjo”
Kawabu Jozo Co., Ltd (Taki City)
– Grilled pork Tamashiro shabu-shabu with ponzu sauce (soy sauce vinegar and yuzu)
– Roast pork with salt
“Kumano” Poultry
Bred with a fertiliser that includes water slowly filtered by sand from the Kumano Kodo Valley and premium “Niihime” citrus fruits. The more you bite into the meat, the more flavours it gives off.
The “Miya-no-yuki Junmai Ginjo”
Miyazaki Honten Co.,Ltd (Yokkaichi City)
– Chicken fondue
Katsuobushi: Mie’s raison d’être
Dried bonito is a staple of Japanese cuisine. In recent years, the world of French gastronomy has begun to take an interest in “katsuobushi” for its broth preparations. Most of the dried Mié bonito are produced in Nakiri, Shima City, and have been offered to Ise Jingu Shrine for every annual festival for 1500 years. The traditional method of making “katsuobushi” is time-consuming and involves the use of a tree called “Ubamekashi” as a heat source, a tree that grows naturally on the shores of the rias. The taste of the broth prepared from the dried bonito flakes is magnified when it is combined with high-quality seafood or meat. A glass of hot sake will be your ideal pairing.
Selections of sake to serve hot with seafood dishes and dried bonito broth:
The “Junmai Ginjo Den”
Ogawahonke Co., Ltd (Tsu City)
The “Ageuma Junmai Ginjo”,
Hosokawa Shuzo Co., Ltd (Kuwana City)
The “Sakaya Hachibey Ise Nishiki Junmai Ginjo”
Gensaka Shuzo Co., Ltd (Odai City)
The “Hayate Junmai Ginjo Kami-no-ho”
Goto Shuzojo Limited Partnership (Kuwana City)
The “Ten Yu Rin Tokubetsu Junmai Shu Bingakoi”
Takahashi Shuzo Co., Ltd (Yokkaichi City)
The “Tenka Nishiki Tokubetsu Junmai Hiire”
Fukumochi Shuzojo Co., Ltd (Nabari City)
Selections of sakes to serve hot for meat dishes and dried bonito broth:
The “Uzume Houjo-no-mai Tokubetsu Junmai”
Ito Shuzo Co., Ltd (Yokkaichi City)
The “Junmai Daiginjo Tenkei”
Hayakawa Shuzobu Limited Partnership (Kawagoe City)
The “Hokosugi Yuminariho Shizuku Junmai Ginjo”
Kawabu Jozo Co., Ltd (Taki City)
The “Miya-no-yuki Junmai Ginjo”
Miyazaki Honten Co.,Ltd (Yokkaichi City)
The “Tokubetsu Junmai Shu Rumiko-no-sake 9go-kobo”
Moriki Shuzojo Unlimited Partnership (Iga City)
The “Musou”
Nira Shuzo Co., Ltd (Matsusaka City)
Sommeliers Introduction
