Regional food and famous sweets of Mie
Ise pilgrimage traditions, rich coastal fisheries, tea, and simple sustaining dishes connect the prefecture's sacred and everyday food cultures.
Mie is part of the Chubu region. This page lists the guides currently available in English.
9 guides in English
- Henbaya's Ise Henba Mochi
Henba Mochi encloses smooth azuki paste in a flat round rice-flour cake and grills both sides, creating characteristic browned rings around a tender...
- Nagamochi, the Long Grilled Sweet of Hinaga, Yokkaichi
Nagamochi is a long, thin grilled mochi confection made by Sasa-iwai in Hinaga, Yokkaichi, Mie. A restrained layer of sweet azuki bean paste is...
- Akafuku Mochi of Ise
Akafuku Mochi places smooth paste from Hokkaido azuki on top of white mochi made from Japanese glutinous rice, shaping three finger ridges across the...
- Ise Udon: Extra-Soft Thick Noodles with Tamari Sauce
Ise udon coats long-boiled extra-thick soft noodles with a small amount of dark tamari-and-dashi sauce, usually adding little beyond scallion.
- Kumano Mehari-zushi
Mehari-zushi wraps rice completely in a broad salted or lightly pickled takana leaf, sometimes mixing chopped stalk, ginger or sesame into the rice.
- Kumano Sanma Sugata-zushi: Vinegar-Cured Saury Sushi
K
- Mie Ibara Mochi: Bean-Filled Cakes Steamed in Smilax Leaves
I
- Shima Tekonezushi: Soy-Marinated Bonito over Sushi Rice
Tekonezushi mixes soy-marinated bonito sashimi with sushi rice and shiso, ginger and nori in the Shima region of Mie.
- Toba Arame-maki: Fish Rolled in Arame Seaweed
Arame-maki wraps sardine, saury or cutlassfish in rehydrated thick arame and simmers the rolls with soy, sugar, sake and mirin around Toba's islands.
