Mie Prefecture's Craftsmanship and Cultural Heritage: A Tour of Food, Crafts, and Tradition
【Experience the "Pearl Aurora Bath"】 Opened in 1964, Shioji-tei's interior design incorporates traditional Ise washi paper and Ise cotton. The baths and restaurants blend with the culture of female divers (Ama), offering visitors a glimpse into the traditions and culture of Mie Prefecture.
The large bath features hot spring pools and the luxurious "Pearl Aurora Bath," developed in collaboration with the Mikimoto Group. It uses rare ingredients extracted only from pearls and Akoya pearl oysters to give the skin a pearly glow.
The cuisine is inspired by sacred dishes offered at shrines, incorporating local seasonal ingredients such as Ise lobster and abalone.
Shioji-tei is also a popular accommodation choice for those visiting Ise Grand Shrine. Prices start from 24,802 yen per night.
Shioji-tei
【A Pure and Fresh Flavor Experience】 Ise Grand Shrine has a 1500-year history of offering food to the gods, with bonito flakes (katsuobushi) being one of the most important offerings, forming the soul of its delicious dashi broth.
Katsuobushi (boiled tuna) is said to have originated along the coast of Wakayama and Mie provinces on the Kii Peninsula, initially as a type of dried tuna made by sun-drying raw bonito flakes.
Tenpaku, a kabushi specialty shop and a nationally registered tangible cultural property, still produces kabushi using the "hand-fire method" perfected in the 18th century.
The wood used for smoking is Ubamekashi, the raw wood for top-grade binchotan charcoal. Visitors can participate in guided tours to experience the kabushi-making process.
Tenpaku Katsuobushi Specialty Shop
【0.01 Millimeter of Umami】
Kombu, rich in nutrients and umami, is an indispensable ingredient in Japanese cuisine.
"Sakatoku Kombu" was founded in 1912 near Ise Grand Shrine and continues Ise's "Kiseki" (wooden production) culture, which emphasizes the original flavor of ingredients.
The store's signature product, "Oboro Kombu" (starting from 900 yen), is made from Hokkaido kelp softened by soaking it in a secret vinegar solution. Then, artisans meticulously hand-slice each piece using special knives to a thickness of only about 0.01 millimeters, making it translucent.
Oboro Kombu melts in your mouth, blending umami, sourness, and sweetness. It can be eaten directly or as a perfect accompaniment to rice.
Sake Toku Kombu
[DIY Broth Experience] Okume Mie VISON is a specialty store for fine ingredients, offering the world's first DIY broth packets.
Using the store's patented combination, you can create your own broth by combining 24 additive-free Japanese ingredients, such as bonito flakes, grilled flying fish, Rishiri kelp, and dried shiitake mushrooms.
The rich broth flavor comes from various umami components: carnitine, glutamic acid, and guanylic acid. When making your broth packet, you can select ingredients according to the different umami categories on the order form. The restaurant also offers recommended recipes and combinations designed by professional chefs to help you get started more easily.
After completing your creation, you can purchase your own broth packets again at the store or online.
VISON Store, Okume Mie
【Incredibly Delicious Azuki Fugu】
The broth can also be derived from more unique ingredients; Among the winter specialties of Ise and Shima, the Azuki fugu rivals Ise lobster and Toya oysters.
Natural Japanese fugu weighing over 700 grams can be caught in Ise Bay. Because its umami content far exceeds that of other white-fleshed fish, it is known as the "King of White Fish."
Marusei, located in Shima City, is the first restaurant to obtain a license to process Azuki fugu, so you can enjoy exquisite fugu dishes with peace of mind.
Fugu can be made into sashimi, fried, or simmered into a rich vegetable-flavored porridge. The peak season for Azuki fugu is from October to March of the following year.
Marusei
【Savor Top-Grade Matsusaka Beef】
Founded in 1878 in Matsusaka City, Wadakin is considered the originator of Matsusaka beef. The restaurant uses only premium Japanese Kuroge Wagyu beef from the Tajima region of Hyogo Prefecture, carefully raised on its own ranch.
The restaurant's signature dish is sukiyaki (starting from 14,000 yen). Compared to regular sukiyaki, Wadakin uses fresh meat instead of frozen meat, resulting in thicker slices.
The sukiyaki pot is heated over charcoal and slowly cooked at the perfect temperature, allowing the melt-in-your-mouth Matsusaka beef to fully meld with the rich soy sauce, releasing its ultimate umami flavor.
Furthermore, each private room offers personalized service to ensure the meat is cooked to perfection, a feature the restaurant prides itself on.
Wadakin
【Popular Izakaya in Ise】
Founded in 1914, Ichigetsu-ya in Ise is packed every day from 2:30 PM when it opens. Because of its nationwide fame, locals often dine at the same table as travelers from Nagoya, Osaka, and even further afield.
The restaurant's popular dish is tofu soup, served with a sweet soy sauce-based dipping sauce.
In addition, the extensive menu includes stewed shellfish, fried fish, and curry rice, offering a wide variety of options.
While the dishes may seem simple, the fresh ingredients and the restaurant's long history elevate the experience to a whole new level.
After selecting your dishes from the black plaques, the staff uses an abacus to calculate the bill based on the number of plates eaten.
Ichigetsu-ya
[Edo-era Fashion and Elegance]
Isenetsuke are small wooden pendants hung on the end of stamp boxes or tobacco pouches. Popular in the Edo period as souvenirs for pilgrims to Ise, they were worn only for a fleeting glimpse as one passed by, perfectly embodying the fashionable elegance of the time.
Ise-Nesuke is made from rare Japanese boxwood, a native species within the sacred grounds of Ise Grand Shrine. Its wood is exceptionally hard, with dense growth rings.
According to the curator of the Ise-Nesuke Carving Museum, the color of Ise-Nesuke becomes increasingly beautiful with prolonged contact with the oils from clothing and human hands, and it gains even more luster after being exposed to sunlight.
You can admire various types of netsuke at the Ise-Nesuke Carving Museum, and even make your own.
Ise-Nesuke Carving Museum
【The Denim of the Kimono World】 The "Matsusaka cotton" fabric, with its unique craftsmanship, is first dyed with natural indigo dye, then woven into striped fabric, and was extremely popular during the Edo period.
At that time, farm women in Matsusaka often hand-wove the fabric overnight, and the finished product was transported to Edo for sale the next day.
Yoshiko Higashimura, owner of the Utsukushiya Higashimura kimono shop, once said that Matsusaka cotton can be considered the denim of the kimono world; not only can it be washed at home, but it also becomes softer and more comfortable with wear.
The shop is located inside a renovated old kimono shop, where you can buy Matsusaka cotton fabric and rent traditional clothing made from Matsusaka cotton.
A renovated warehouse also offers accommodation, accommodating only one group of guests per day.
Utsukushiya
【Tools for Traditional Dyeing and Weaving】 Ise-gata paper is used for printing patterns on paper for dyeing kimonos and other garments. Several layers of Mino washi paper are first layered and bonded together with persimmon husks. After drying and smoking, the patterns are then meticulously carved; these tools themselves are highly artistic.
The Ise-gata paper craft, with a history of over a thousand years, is said to have influenced the Arts and Crafts Movement in England and the Art Nouveau Movement in France.
There are four carving methods for Ise-gata paper, but artisans usually specialize in one.
Currently, 99% of Japan's Ise-gata paper is produced in Suzuka City. You can experience carving bookmarks at the Suzuka City Traditional Industries Hall (Suzuka Densan) and purchase various souvenirs such as Ise-gata paper postcards.
Suzuka Traditional Products
【Pottery Favored by Professional Chefs】 Iga ware is pottery made from the coarse clay of the Iga region, characterized by the presence of fossilized microorganisms in the clay.
During firing, the fossils leave tiny pores in the pottery, which retain heat when cooked in Iga ware, allowing food to cook evenly from the inside out and fully releasing its flavor.
Hase-en was founded in Iga City in 1832, adhering to the philosophy that "the maker must also be the user," creating cooking utensils that fully showcase the characteristics of Iga ware.
In addition to clay pots, Hase-en also produces unique Iga ware sake cups and coffee cups, which make beer foam finer and coffee flavorful.
Hase-en
【Pottery Teapots for Brewing Warm Tea Aroma】 Bango ware originated in Asahi Town, Mie Prefecture, during the mid-Edo period. The most representative type is "purple clay kyusu," which not only absorbs the astringency of tea but also releases the fresh and mellow flavor of the tea.
Founded in 1900, "Zuiyue Pottery Garden" is run by the third-generation successor, Shimizu Zuiyue, who continues the tradition of Bango shochu with his family. He shares his knowledge with visitors through experiential courses (3,850 yen per person).
Shimizu Zuiyue's philosophy is that "tradition can only endure when it resonates with the times."
In fact, his modern Bango shochu glass was used at the 42nd G7 Summit banquet held in Mie Prefecture in 2016, serving as a perfect testament to the fusion of tradition and modernity.
Zuiyue Pottery Garden
#travel2026