🕓 2024/10/23
＃グルメ
Mie Prefecture is a region blessed with rich nature and a deep historical culture, and it has developed a unique food culture that reflects the changing seasons and natural landscapes. Surrounded by both the sea and mountains, Mie benefits from pure water, fertile soil, and the abundant bounty of the sea, which has given rise to a wide variety of seafood, agricultural products, and traditional local dishes. The presence of historical landmarks such as Ise Jingu (Ise Grand Shrine) has made Mie a hub of cultural exchange for centuries, and the food culture that has evolved from this history is beloved by many.
In particular, "Ise Ebi" (spiny lobster), "Matsusaka Beef," and "Ise Udon" are especially famous. When you visit Mie Prefecture, be sure to indulge in these dishes and experience the region’s rich culinary traditions.
Ise Ebi is a luxurious ingredient known for its beautiful appearance, its rich and elegant impression, and its sweet, springy texture. Its vibrant crimson color and large body make it stand out, and in Japan, it is regarded as a symbol of “high-end cuisine.” Ise Ebi is also closely associated with celebrations and good fortune, making it a staple at special occasions like weddings and New Year’s celebrations.
The biggest allure of Ise Ebi lies in its texture and flavor. Its flesh is translucent, and the fresher it is, the more you can enjoy its springy, firm texture. The meat of Ise Ebi has a delicate sweetness, and the more you chew, the more umami fills your mouth.
In Japan, Ise Ebi has long been regarded as a symbol of “longevity” and “prosperity,” making it a popular dish for celebratory occasions. It often appears in traditional Japanese celebrations, such as wedding banquets and New Year’s feasts, playing an important role in the country’s rich culinary traditions.
Matsusaka beef is one of Japan's top three wagyu varieties and is regarded as one of the finest black-haired wagyu in the world. Raised in the Matsusaka region of Mie Prefecture, this beef is known for its rich flavor and exquisite texture. It is the result of meticulous care and years of dedication, and its taste is highly acclaimed by gourmet enthusiasts worldwide.
The most distinctive feature of Matsusaka beef is its beautiful marbling. The fine streaks of fat (called "sashi") spread evenly throughout the meat not only create a luxurious appearance but also provide a melt-in-your-mouth texture and deep, rich flavor when eaten. The evenly distributed fat ensures that, with every bite, the sweetness and umami of the meat fill your mouth, offering a rich and delightful experience.
The history of Matsusaka beef dates back to the mid-Edo period. During that time, cattle were primarily raised in the Matsusaka region of Mie Prefecture for agricultural purposes. However, by the Meiji period, the demand for beef increased, and the focus shifted from raising cattle for farming to raising them for consumption. The production of Matsusaka beef, with its careful management and unique breeding techniques, led to the establishment of a method that produces high-quality beef.
Ise Udon is a local specialty not only beloved by locals but also highly popular with tourists visiting Ise Jingu (Ise Grand Shrine). Around the shrine, there are many specialty shops serving Ise Udon, making it a customary stop for visitors after their pilgrimage.
The defining characteristic of Ise Udon is its "extra-thick and soft" noodles, which sets it apart from other regional varieties of udon. The noodles are simmered for a long time, resulting in a softness that allows them to practically melt in your mouth. They are much thicker than regular udon, offering a chewy texture that is both pleasantly soft and satisfying. This unique texture provides a comforting mouthfeel, making Ise Udon a truly distinctive experience.
Ise Udon is believed to have developed as a convenient meal for visitors to Ise Jingu. Historically, the soft noodles were favored because they were easy to digest and helped soothe the tired bodies of pilgrims after their long journeys. This has made Ise Udon deeply rooted in the local food culture as a dish that "revives the weary" after visiting the shrine.