Local Food

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Tamari Jyouyu (Soy Sauce from Leftovers)

The Ise Plain is located in the middle of mainland Japan and is the melting pot of the eastern and western Japanese traditions. The cuisine of Ise has its distinct culture from the tamari-jyouyu, a sauce made from leftover stock kept in soy sauce barrels. It is a blend of thick eastern and thin western Japanese sauces. This sauce is still made in the same method as a few hundred years ago. This sauce was originally made by farmers who, after selling the marketable soy sauce, refilled the barrel with fish stock leftover in their homes. They then used this sauce for their personal consumption. They discovered that this was a much easier, faster, and economic way to make sauce. When the stock ran low, they refilled it with water and salt. During the Yedo period, Ise received from 400,000 to 500,000 pilgrims every year which made it a major consumer of soy sauce. The large production of soy sauce made the production of this by-product possible and many famous Ise dishes were born.

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Ise Udon (Noodles)

This dish contains noodles in thick soy sauce gravy. In order to highlight the taste of the udon, the amount of this gravy is small compared to the amount of the udon. The taste and appearance of this dish is very unique. It appears to have a strong salty taste but is actually very mild. You should try this dish when you visit Ise.

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Cake Shop Akafuku (Red Rice Cake)

This cake shop was established in the fourth year of Houei era (1707) on the banks of the Isuzu River and is famous for the red rice cake. This cake is made of rice and covered with sweet red soy beans. The present craftsman is the tenth-generation owner of this shop. He wakes up at 4 in the morning to start the fire to cook the rice. The name Akafuku is derived from two words that symbolize goodwill, a word that reflects the heart of the pilgrims visiting Ise Jingu. Many visitors come to buy the rice cake, and even swallows make their nests under the shed.

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