[Food and History] A journey through the deep charms of Matsusaka City , Mie Prefecture

Explore the deep "food" and "history" of Matsusaka City, Mie Prefecture

Matsusaka City is located in the Chuo of Mie Prefecture , adjacent to Kyoto Prefecture and Nara Prefecture .

Speaking of Matsusaka, it is Matsusaka beef, one of Japan's three great wagyu beefs.

But that's not all. It's actually a town with a deep food culture.

As we tour the delicious Matsusaka, we will also trace the history of Matsusaka.

1. Nori Terrace: Taste the nori of Mie, the land of Mie

About 10 minutes walk from the east exit of Matsusaka Station.

"Nori Terrace" in a corner of the Mie Fisheries Association Nori Distribution Center

▲A set meal made with plenty of seaweed

At Nori Terrace, you can purchase a variety of nori products and there is also a restaurant.

At the adjacent Nori Distribution Center, nori from all over Mie Prefecture is gathered and auctioned.

We spoke with Mr. Ishikura of the Nori and Seaweed Sales Department, who also works as a nori auctioneer.

What are the characteristics of Mie seaweed?

Mr. Ishikura: Ise Bay , where nutrients from the Mikawa , the Suzuka Mountains, and Odai flow in from the mountains, is Toyotomi in nutrients that nori seaweed grows in. And because the water is shallow, nori production has been thriving here since ancient times. Nori seaweed can be broadly divided into black nori seaweed and green nori seaweed (aosa seaweed), and about 60% of Japan's aosa seaweed is produced in Mie Prefecture, with Matsusaka also a production area for aosa seaweed.

Writer: Mie is a major producer of seaweed. What are the conditions for delicious, high-quality seaweed?

Mr. Ishikura: With black seaweed, the depth of color, flavor, sweetness, and also the crispy texture, which we call "eating it easily," are important. Grilling it over a fire brings out the aroma and makes it even more delicious.

The evaluation criteria for sea lettuce vary depending on its intended use. When it is packed, it is not in a ball-like or crumbly form, and if it is a deep green color, it has a relatively strong fragrance and is considered good. When using it for tsukudani, if it is harvested early it will dissolve, so it is preferable to use sea lettuce that has been well-grown. Nori seaweed is also called the vegetable of the sea, as it is Toyotomi in dietary fiber, protein, vitamins, etc.

Nori seaweed is often served with Japanese breakfasts. Furthermore, seaweed miso soup is also commonly eaten along the coast of Mie. It makes sense from a health perspective to frequently eat nori seaweed for breakfast, as it is a valuable source of nutrition for the island nation of Japan.

After purchasing some high-quality black seaweed to try and some souvenirs, we headed to Ise Bay.

Since we can't make a fire to roast the seaweed, we are warming it in the light.

Writer: It's black! It's opaque! It has a different presence than the seaweed I'm used to eating.

Enjoy the bounty of the sea and the scent of the tide while tasting the food.

Writer: The scent is so good that it makes you want to scream, "The smell of the sea!"

It has a crispy texture but is thick enough to blend well with rice, making it delicious. The beautiful ocean and seaweed aroma are soothing.

Enjoy nature and its blessings, then savor the bounty of the earth.

2. Nose Shoten: Soybeans are a gift from the earth and are sweet

We visited Nose Shoten, a store that produces and sells soybeans and processed soy products such as tofu and miso.

We spoke to Mr. Nose, who helped us.

▲Nose-san (right)

Nose-san: There are over 300 types of soybeans, but the "Ureshino soybeans" we use in our products are a variety derived from the " Misato soybean," a native species indigenous to Mie Prefecture that has been cultivated since the Edo period (1603-1868). They are low in fat and high in sugar, so when processed they have a sweet, umami-like flavor that can be enjoyed.

I bought the "Kiwami Yose Tofu," which is available for pre-order (reservations required by phone).

In the normal process of making tofu, it is solidified with nigari, then sterilized and cooled, but "Kiwame Yose Tofu" does not undergo sterilization or cooling, which is said to bring out the natural flavor of the soybeans.

▲Tofu donut

Something that caught my eye was a tofu donut. Apparently it's a popular item that makes use of the sweetness of Ureshino soybeans and is sugar-free. I decided to try this one too.

Let's start with tofu.

Writer: The tofu is sweet! And it has a smooth texture like chawanmushi. It's like a dessert and makes you feel luxurious.

Next, how about the taste of the donuts?

Writer: It's soft and chewy. It has a gentle sweetness despite not using any sugar, and the natural soy flavor is great.

While basking in the lingering aftertaste of the delicious food from the sea and land, we next embark on a historical stroll.

3. Lattice Door Association: A historic road that tickles the traveler's heart

Matsusaka City , located on the way to Ise City , where Ise Ise is located, was once bustling with pilgrims to Ise Shrine. This time, we will take a stroll through the atmospheric streets of the Ise Kaido.

▲ Nakamura (right).

We will tour the Rokken, Ichibasho, and Kume areas, where the Hatsuse Kaido and Ise roads that connect to Nara meet. Our guide will be Mr. Nakamura, chairman of the history and culture storytellers' group, "Koshido no Kai."

We walk from Rokuken to Ichibasho, admiring the old houses that exude history.

Writer: This is a building I feel like I've seen somewhere before.

Nakamura: Similar to the streetscape of Oharaimachi in Ise City , Ichibasho has many townhouses with triangular roofs and entrances on the sides, and the townscape is characterized by rows of jagged roofs.

Even so, unlike the townscapes of Oharaimachi and other areas, the vast grounds peeking through the wooden gate are impressive. Agriculture is the main industry in this area, and apparently in the past, handcarts passed through the wooden gate and rice was dried in the garden. The atmospheric latticework was added during the Meiji period (1868-1912).

If you go a little way off the main road and down a side street about 100m you will come to Oboi. For about 660 years, from ancient times to the Nanboku- Meiwa Town period, unmarried princesses were chosen as Saio to serve at Ise on behalf of the emperor. Saio could not return to the capital until the new emperor took over. It is said that they rested at Oboi on the last day of the Saio procession, a six- Tomari, five-night journey from the capital to Saigū (Meiwa Town).

Halfway through the Kume area, the road curves sharply, and the rice fields open up, offering a view of the mountains in the distance. A temple and stone monument stand out against this idyllic landscape.

Writer: I often see shrines like this in the countryside. What are they dedicated to?

Nakamura-san: In folk belief, this hall is dedicated to Koshin-san, and the round stone monument is dedicated to the mountain god. There are also lights and stone markers lined up. I think the presence of such halls and stone monuments on the outskirts of the village is probably meant to protect the village from evil spirits and bad things.

The last place we visited was the Nagayamon gate of the prestigious Funaki family, which has been in existence since the Nanboku-cho period (1336-1392).

It features beautiful namako walls built during the Edo period (1603-1868). It is impressively tall enough that even a horse rider can walk through it. The Nagayamon gate, built during the Edo period, is decorated with the two crests of the Funaki family (it is a private residence and not open to the public; please only view the exterior).

We said goodbye to Nakamura, who had guided us, and headed to a meat store to buy some side dishes for the night.

④ Meat direct sales store | Chicken Yakiniku that you can enjoy at home

The meat direct sales store is run by JA Zennoh Mie Meat and sells freshly processed meat that morning. Branded meats and processed products such as Matsusaka beef, Ise umasi pork, and Ise Aka chicken are also sold at direct store prices.

The special sales on weekends are especially popular, and apparently there are long lines at the end of the year.

Writer: The meat is outstanding. The Matsusaka beef and the large Wagyu croquettes are also great value!

summary

My stomach and travelling spirit were both satisfied. Sometimes it's important to have your heart filled. It was fun to discover new things by touring places that aren't tourist destinations, such as the local way of life and the historic roads that are integrated into daily life. I would like to visit Matsusaka City in Mie Prefecture again with an empty stomach!

[Interview date]

March 2021

*The content of this article is based on information available at the time of the interview.

[Interview cooperation]

Nori Terrace

465-1 Mie Prefecture, Matsusaka City, Chuo Prefecture

Tel: 0598-51-1556

hp http://www.miegyoren.or.jp/gourmet/seafoodmap/terrace/

Nose store

775 Ureshino Gongenmaecho , Matsusaka City, Mie Prefecture Prefecture

Tel: 0598-42-2521

HP http://ureshino-toufu.com/

Lattice Door Association

483-1 Mie Prefecture , Matsusaka City, Mie Prefecture

Tel: 0598-56-2493

Meat direct sales store

1164-1 Mie Prefecture , Matsusaka City, Mie Prefecture

Tel: 0598-56-9512

hp http://www.miemeat.co.jp/chokuei/index.html

【tie-up】

Living and traveling in Mie

Web Magazine OTONAMIE

Website: http://otonamie.jp

[For detailed Matsusaka City tourism information, click here]

Matsusaka City Tourism Information Site

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