Gourmet
Iseshima boasts a local gastronomy born from an abundance of rich natural resources. The food culture here, developed from an inseperable bond with Ise Jingu, has been past down for centuries through the region's nature, tradition, festive rituals, and industrious lifestyles.
The abalone caught by Ama and offered to Ise Jingu have become a staple in Iseshima's gastronomical identity. The sea's other blessings too are harvested and transformed into nutrious specialty products and ingredients, including Ise-ebi lobster, oyster, blowfish, sea bream, bluefin tuna, and beyond. Food like kombu and bonito flakes, a vital ingredient in producing the characteristic umami of Japan's dashi soupstock, are still prepared using traditional methods and provided a offerings to Ise Jingu.
There is even a local type of sushi developed by fishermen called Tekone zushi which is marinated with soy sauce and mixed with vinegared rice.
Furthermore, an age-old gastronomical culture of regional udon and mochi developed in tandem with the pilgrimage roads leading to Ise Jingu. The uniquely soft noodles of "Ise udon" are easy to digest and arose from local hospitality toward the tired pilgrims who sometimes walked for weeks at a time to reach the holy land.
Moreover, the nationally acclaimed, top quality wagyu brand Matsusaka beef is also a product of the region whose melt-in-your-mouth consistency and umami make for the perfect steak or sukiyaki dish.
With such an assortment of gastronomical treasures, Iseshima should be top priority for international gourmets.
