Fishes and Shellfishes from Prefecture

Mie Prefecture, facing area where many rivers pour and Toba located １h３５m from shallow beach spread, Toba-Shima area with Bay mouth complexly ２h５m from Osaka mixing bay water and oceanic water and with natural reef according Shima located ２ h from Nagoya to rias coast, and Kumano-Nada area strongly influenced by the ２h３０m from Osaka Kuroshio current. Moreover, Mie is leading prefecture in in Minami Ise located ２h１０m from Nagoya fisheries which is 4th position in country by the production volume ２ ４０ of fisheries that include more than 300 types of fish. h m from Osaka Owase located ２h４５m from Nagoya ３h１５m from Osaka

bonito Abalone Japanese Oyster May～Oct Jan～Sep Oct～Mar

Japanese spiny lobstar Hijiki Seaweed Laver Tuna Matoya Oyster Oct～Apr Mar～May（all year) Jan～Apr（All year） All year Apr～Jul

Ise Red Sea Bream seven band grouper Clam Farmed Yellow tail Mackerel All Year (Cultured)All Year All Year All Year All Year Yellow tail loin Grilled dried fish on skewers Hijiki seaweed made in Ise Owase Sevenband Grouper Farmed yellowtail loin was brought up Natural, opened by hand, dried in the sun Long, thick and tightly packed Hijiki (HOT POT Set)The fish are processed right before in a well-managed fisheries Eatable without bones petit “Himono” seaweed Made with local traditional way shipping, and the fish are frozen quickly, which to prepare enables the fish to remain fresh for a long time.

もずく

Herring for Sushi Ise-Kamaboko (Steamed fish paste ) Ise Red Sea Bream Fillet Mekabu(Holdfast of brown seaweed) Vivid herring and Capelin eggs These Kamaboko and fried fish balls were Farmed red sea bream fillet that were Made in “Toushi island” with taste with sour seasoning made with traditional way to prepare brought up over time and effort Of dried bonito

Sunfish Nugget Frozen Oyster with Shell Frozen Mackerel It is a Rare Sunfish nugget. Big fat oyster which was brought up in Fresh and fatty because it was caught in coastal It’s tasty and easily can eat nutritious sea