Mie

  • Akafuku Mochi

    Classic Mie Prefecture souvenir, famous confection continuing over 300 years with smooth red bean paste and mochi.

    Manufactured by Akafuku Honten founded 1707 as Ise Grand Shrine pilgrimage souvenir. Characterized by three-stripe pattern representing clear stream waves, fresh ones offer soft texture. Despite short expiration date, recent frozen technology enables mail order.

  • Iga Kumihimo Bracelet

    Casual accessory modernly arranging traditional braided cords.

    Pure silk luster and exquisite color combinations featured in overseas fashion magazines. Size-adjustable making ideal souvenirs. Laser engraving name personalization available.

  • Suzuka Circuit Official Cap

    F1 Japanese GP limited logo racing cap.

    Features course silhouette embroidery and moisture-wicking material. Essential motorsport fan standard goods, collectible item with annual color changes.

  • Mikimoto Pearl Charm

    Elegant lucky charm featuring single Ise-Shima Akoya pearl.

    High luster characteristic of Mikimoto, birthplace of cultured pearls. Silver hardware encloses Ise Grand Shrine sacred cedar powder, popular as travel memento and good luck charm.

  • Matsusaka Beef

    One of Japan's three major wagyu beef brands known for beautiful marbling and rich aroma.

    Brand limited to virgin female cattle raised in 22 cities and towns centered on Matsusaka City. Independent certification system and individual identification ensure quality, with meat grade A4+ ratio top nationwide. Outstanding mouth-feel from low melting point, traded at high prices with gourmets domestically and internationally.

  • Ise Lobster

    High-grade spiny lobster certified as Mie brand.

    Spiny lobsters caught in rocky areas along Mie Prefecture coast have thick flesh and rich sweetness. Fishing season runs September opening through following April, with local inns offering diverse preparations including sashimi, demon shell grilled, and miso soup. Autumn festivals feature lobster net-pulling events for bountiful catch prayers.

  • Ise Tea

    Aromatic deep-steamed sencha ranking third nationally in production volume.

    Tea leaves grown in Suzuka mountain foothills' misty climate and red soil have mild astringency and smoothness. Also shipped to Kyoto-Uji as gyokuro and matcha raw material. Recent years see diverse processed products including PET bottles and craft beer.

  • Pearls (Ise-Shima)

    Ise-Shima Akoya pearls from world's first cultured pearl birthplace.

    Luster and brilliance depth receive high international market acclaim. Integrated production system from nucleus insertion to polishing, exported worldwide as high-quality jewelry. Manufacturing process viewable at Mikimoto Pearl Island.

  • Kishu Mikan

    Sweet-growing Tozai-Kishu Satsuma mandarins nurtured by Kuroshio warm currents.

    Mihama Town achieves year-round harvesting with "year-round mikan." Well-balanced sugar and acidity, with popular juice and dried fruit processed products. Annual mikan festival held every October.

  • Iga Kumihimo

    Colorful decorative cords woven with braiding techniques continuing from Nara period.

    Pure silk threads manually braided on stands by craftspeople combine strength and flexibility. Beyond obi ties, recent applications in smartphone straps and accessories popular with youth and foreign tourists.

  • Sake Zaku

    Suzuka local sake winning gold awards at international competitions.

    Junmai sake brand produced by Shimizu Seizaburo Shoten. Uses Suzuka mountain range subterranean water and prefectural sake rice, characterized by fruity aroma and clean finish. Adopted as official G7 Ise-Shima Summit dinner sake.

  • Ise Nori

    Aromatic dried seaweed grown in plankton-rich Ago Bay.

    Cultivated using tidal fluctuations results in high umami amino acid content. Besides yaki-nori and flavored nori, powder-processed for Ise udon toppings and other uses.

  • Matoya Oysters

    Brand oysters certified for raw consumption through patented purification method.

    Raised on Matoya Bay rafts for half year, ensuring high safety through UV-sterilized seawater purification. Creamy and clean taste leads to designation purchases by domestic high-end restaurants.