THE SPIRIT OF WA THE SPIRITOF The Reasons We Love Published December 2015.Mie Citizens CouncilfortheIse-Shima Summit. 4thFloor, HOWA Building Tsu, 2-380Sakaemachi, Tsu, M

THE SPIRIT OF WA ie Prefecture 514-0004.Phone: +81-59-253-5497.Email :[email protected]

THE SPIRIT OF WA © Mie Citizens Council for the Ise-Shima Summit Printed in Published by JBF

“Discover the many treasures of ”

Eikei Suzuki of Mie Prefecture

Photo : Tsukuru Asada (Secession) Text : Kosuke Kawakami (Deluxe Continental)

It is a privilege to represent Mie Prefecture, at least ten times a year, I can say that the area rich in food, local culture, and natu- very aura of the place inspires locals to ac- ral beauty. Add in the historic sites and a cept, love, and embrace. thriving industrial sector, and we have sev- Ise Jingu is rebuilt every twenty years. eral treasures worthy of international inter- This custom enables us to not only preserve est. But when I’m asked to name one thing thirteen centuries’ worth of local history, but Welcome that makes Mie truly special, I reply without also allow our most famous monument to hesitation: the people. reflect the latest cultural and technological to Throughout history, the people of Mie trends. After all, to be permanent requires Mie have been immensely welcoming of visitors. constant innovation—“a combination of We saw this especially in the Edo era (1603- sustainability and diversity,” in modern po- 1868), when millions of pilgrims descended litical parlance. upon Ise Jingu to celebrate the cyclical re- “Sustainability,” of course, is the very building of both the shrine and Izumo- principle that has, since the seventh century, taisho, another important shrine guided the women divers (or ama) of Shima, (the two events coincide once every sixty who make sure not to catch more than they years). Many came from remote rural areas, need. By cherry picking and not plundering, bravely walking for several days to complete these women have preserved the beauty of the journey. Such was their determination to the local sea, thus proving that humans and reach Ise Jingu. When they finally reached nature can coexist in peace and harmony. their goal, they were generously met with Present and future generations should be in- offers of food, drink, and shelter from the spired by their philosophy. locals. A warm welcome to all and a help- The upcoming G7 Summit in Ise-Shi ing hand to those in need: That is what the ma will open Mie’s doors to countless first- people of Mie have always personified. This time visitors from across the globe. My mes- is why I contend that the famed concept of sage to them is to seize the opportunity, omotenashi—Japanese-style hospitality—is however small, to meet and interact with the rooted in Mie. people of Mie. They will warmly welcome It doesn’t matter if, like me, you were you, entertain you, and expect nothing in born or raised elsewhere. You are sure to be return. All you need to say to delight them taken good care of while in Mie, just as I was is, “Arigato”—the Japanese word for “Thank during my election campaigns. I will never you.” Once you have thanked them, retain forget that sensation of being surrounded that feeling of gratitude and spread it as by such tremendous warmth and support widely as you can. Let’s try and create a new during those months. The more I engaged spirit of appreciation with Mie at its core! with the locals, the more I came to love ev- You will never know the wonders of Mie erything about the place. unless you actually come here. It is the heart Why are these people so magnanimous of Japan, a place that offers everything that and open-minded? Without a doubt, it is be- makes this country great. A large part of cause their hearts are guided by the values of Japan’s soul lies right here. Sample it, witness Ise Jingu, a sacred place that accepts visitors it, taste it, and talk about it—and surely you, from anywhere. As someone who goes there too, will fall in love with Mie.

Eikei Suzuki was born in Hyogo Prefecture in 1974. After graduating from the University of ’s Faculty of Economics, he joined MITI (currently the Ministry of Economy, Trade and Industry), where he worked on localized regeneration projects such as SME support, special economic zones, and strengthening ties between agriculture, commerce, and industry. He was elected Governor of Mie Prefecture in 2011, and re-elected for a second term in 2015. His active role in his son’s upbringing led him to receive the “Ikumen of the Year Award” for outstanding fathers. He and his wife are expecting a second child in April.

4 5 4 Welcome to Mie “Discover the many treasures of Mie Prefecture” Eikei Suzuki Governor of Mie Prefecture Masaaki Miyazawa 9 Photos: The Reasons We Love Mie

10 Ise Jingu Ise Jingu has its own rice “Where nature and people exist as one” fields, known as the Jingu- shinden. The first rice of the Masaaki Miyazawa Photographer / Film director year is cultivated in a ritual ceremony called Nuibo-sai. 14 A Beginner’s Guide to Ise Jingu

16 Mie and Culture “Visitors should try to explore as many sites as possible—not just Ise-Shima.” Hidetoshi Nakata Representative Director, Take Action Foundation 18 Area Information Hokusei / Chunansei / Iga / Ise-Shima / Higashi-Kishu

23 Column Iseji, Kumano Kodo: A World Heritage Site A road paved with history and nature

24 Mie and Food “Mie is overflowing with delicious food” Shingo Murabayashi Mago-no-Mise 26 Excellent Foods

30 Food that carries on through generations

32 Mie and Industry “I want to continue making products here in Mie that will amaze the world.” Yasuo Nishikimi President and CEO, Nishikimi Chuzou

34 Take a Piece of Mie Home With You “The secrets of Mie only known to me.” Yoshiko Ikoma Creative Director, Mie Terrace

36 Mie Map

38 The best things about Mie, according to middle schoolers

7 The Reasons We Love Mie Ask anyone who lives in Mie, visits Mie often, or truly knows Mie—they will tell you that Mie is a truly wonderful place. To list all the reasons would require hundreds of pages. So, instead, we talked to a number of people whose different paths have all led them to the same place—a deep love for Mie—and asked them to describe what it is about the place that attracts them.

9 Ise Jingu “Where nature and people exist as one” Masaaki Miyazawa Photographer / Film director

Ise Jingu lies in the center of Mie, and is, in some ways, the heart of Japan. It is sacred, solemn, and above all, accepting of all who visit. It is no exaggeration to say that Ise Jingu lives in the hearts of every Japanese person.

Photos : Masaaki Miyazawa Text : Minako

10 11 I have always had an interest in the they feel in their hearts, and not what they to feel at ease. religions of nature, and from an early age, have been told to pray for. I was born in Tokyo, but my heart is I made it my life’s work to photograph What is it, then, that drives these worship- in Mie. It is where I always feel at ease, and the three Kumano Sanzan shrines and the pers? Is it some divine secret of the universe? where both my mind and body are allowed Kumano Kodo pilgrimage routes. I was Or are they drawn by some invisible force to rest. What a joy it is to have a place you interested in beliefs and religious outlooks that resides in the forests—that which we can call home. that imagined humans and nature existing Japanese refer to as gods? I do not know. as one, and became deeply influenced by What I do know is that whatever their rea- this kind of cosmological thinking. Perhaps sons, worshippers are always welcome in Ise Tsukuru Asada(Secession) overly beholden to these ideas, I, at one Jingu. It is this embrace of diversity that I time, thought that Ise Jingu had an artificial believe is the shrine’s great appeal. side—that it was touched by civilization. Ise Jingu reminds the Japanese people However, I was later blessed with the of where we come from. It possesses some- opportunity to photograph the shrine, and thing that resonates in our very DNA. It by revisiting it, seeing it with fresh eyes, and feels like an unwavering, unmoving pro- experiencing it anew, my opinion began to totype of Japan itself, honed to its purest change. Ise Jingu is not a place that assimi- simplicity. Yet, with every visit, its features lates humans and nature into a single whole, change, reflecting the seasonal transforma- but it is a place where they can coexist. The tions that occur in the surrounding nature. people who visit the shrine offer gratitude No matter how often I go, the shrine pres- for food, clothing, and shelter—the basic ents a different face. needs of life. In doing so, they weave a won- It may reveal itself as a gentle breeze derful world where gods, nature, and people blowing through the serene grounds of the Miyazawa was born in 1960 in Tokyo. He are all intertwined. shrine; or a mysterious, intangible pres- graduated from the College of Art, Nihon The shrine embodies the impulse to ence passing through the darkness of night. University, with a degree in photography. He juya: Ten Nights of Dreams. worship the forests that exist here in the There is an indescribable purity here; you received the inaugural New York International complex. I cannot help but feel that, like are wrapped in a darkness of such purity Center of Photography Rookie of the Year Award an old myth, this impulse is still alive today, and divinity that you feels as if time has in 1985 for his infrared photography work, Yume having survived for 2,000 years. Is it possi- come to a halt. Miyazawa began photographing Ise Jingu at the 2004 Imperial ble to capture this impulse in a photograph? Ise Jingu—and Mie Prefecture, for that Festival. He later received official permission in That was the question that drove me as I matter—is the one place in Japan that all 2013 to photograph the 62nd Sengu, a ceremony began to explore the Ise legend. Japanese people hope visitors from over- held every twenty years to rebuild the shrine. He I have had an ongoing conversation seas get to see. The region is a true para- hasYama taken Aida, over 90,000 photographs of the shrine with Ise Jingu that has lasted for over ten dise blessed with three priceless treasures: over the course of 9 years. Published photobooks years. As the years went by, I began to feel delightful food, beautiful natural scenery, include Jo-an (A pure darkness) and Sengu. He has also directed a full-length documentary, Umi that the act of prayer and worship is not, and a gentle climate. For the open, mag- about the forests of Ise Jingu. It was fundamentally, something that is taught nanimous people of Mie, the act of hosting awarded for Best Foreign Feature Documentary and compelled by others. Ise Jingu is, I be- others requires no special effort. Visitors are at the Madrid International Film Festival. lieve, a place where people pray for what welcomed as a matter of course, and made

12 13 A Beginner’s Guide to Ise Jingu

Perhaps you have heard of Ise Jingu, but do you know about the diff erences between the inner and outer shrines? And just what is or isn’t considered to be part of the shrine? Whether you are already familiar with the shrine or not, here is your chance to learn a little more about it.

Illustration : MACCHIRO Text : Minako Mitsui, Kosuke Kawakami (Deluxe Continental)

Ise Jingu: A complex composed of 125 smaller shrines

Dedicated to the patron god of the inner shrine. At either location, they must of the inner shrine, there is a shopping Imperial household, Ise Jingu is considered fi rst pray at the main shrine before moving area called Okage Yokocho where a special to be the premier shrine in all of Japan. In on to the other shrines. Another important morning market takes place. It begins very addition to the two main shrines of Kotai thing to keep in mind is that Ise Jingu is not early, opening at around 4 a.m., and the Jingu (the Imperial, or inner, shrine) and intended to be a place where people come area is fi lled with stands selling local special- Toyouke Daijingu (the Toyouke, or outer, simply to pray for things. It is where one ties and goods. Okage Yokocho is located shrine), there are also numerous associated, off ers thanks for the blessings they receive in Oharaimachi, a small town built around auxiliary, subordinate, and administrative every day. However, if there is an especially a pilgrimage route that stretches about 800 shrines, which total 125. Th is entire com- important prayer or expression of gratitude meters north from Uji Bridge. Oharaimachi plex is what constitutes Ise Jingu. Th e inner that one would like to off er to the shrine, is always lively, since it is constantly crowded shrine is dedicated to Omikami, one may do so by performing a ceremonial with worshippers from all over the country goddess of the sun, while the outer shrine is dance known as a mikagura, or make a sa- who have come to pray at Ise Jingu. Th ey dedicated to Toyouke Omikami, goddess of cred off ering in the form of food, which is fl ock to the many restaurants and shops in cereals and grains. Th e two main shrines are called an omike. this area, which are housed either in build- located approximately 5 kilometers apart. On the fi rst day of every month, a ings that date back centuries, or replicas. Custom dictates that worshippers start tradition known as tsuitachi mairi is per- at the outer shrine and then move to the formed at Ise Jingu. Just outside the gate

Outer Shrine (Toyouke Daijingu) Inner Shrine (Kotai Jingu) This shrine is dedicated to the goddess Toyouke Omikami, This is the heart of Ise Jingu, where the goddess Amaterasu Do you know about who watches over human industry, especially in relation to Omikami is worshipped. Since she is considered the great food, clothing, and shelter. The outer shrine complex has ancestral goddess of all Japan, this is a place of special the “shrine offering” sticker? three associated shrines—Taga-no-miya, Tsuchi-no-miya, and reverence for the Japanese people. The just east Kaze-no-miya—as well as ten other lesser shrines. Toyouke of the shrine has long been thought to divide the world of Omikami was fi rst enshrined here 500 years after the inner the gods from the material world, with Uji Bridge serving shrine was built. She is now worshipped as the goddess who as the connection between the two realms. In addition to Toyouke Omikami, who is worshipped business practices and to continue to work tends to the omike offered to Amaterasu Omikami. For 1,500 the main shrine itself, there are two associated shrines— in the outer shrine, is the patron goddess hard to create their products. years, this sacred food has been prepared in a building called Aramatsuri-no-miya and Kazahinomi-no-miya—as well as of food and industry. She blesses the people The Ise Chamber of Commerce and the Imibiyaden and offered to the gods at every major shrine, ten other administrative shrines. In total, the inner shrine with food (especially rice), clothing, shel- Industry promotes these products by pro- in a special ceremony that is performed twice a day. complex encompasses 55 km2 of land, of which just 0.93 km2 is ter, and the gifts of nature. This is why the viding the businesses with stickers that indi- considered sacred. In 2,000 years, no tree has been allowed to omike is prepared in the outer shrine. cate that their wares have been deemed wor- be chopped here. This “shrine offering” sticker Every year, certain businesses from thy of being offered to Toyouke Omikami. is a mark of quality. Over 300 around Japan are given permission to pres- These good, honest products can be found businesses around Japan are given ent their wares as offerings to Toyouke in stores nationwide. Consumers who have permission to participate in the Ise Omikami. These include agricultural pro- been to Ise Jingu can purchase these prod- Jingu offerings ceremony, which duce such as rice and tea, as well as goods ucts as reminders of their time there, or to takes place four times a year. On such as alcohol and confectionery. Once share the joy they experienced at the com- each occasion, the Ise Chamber of Commerce and Industry organizes a the goods have been presented, the business plex with friends and loved ones. market in front of the outer shrine, owners must make a vow to abide by honest where these products are sold.

14 15 Nakata visited noted Ise-Katagami craftsman Masaaki Kimura, who taught him how to appreciate the technique at a deeper level. Ise- Katagami involves gluing together several sheets of Japanese paper to form a base that is then etched to create a stencil known as a katagami. This stencil is used for dyeing kimono and accessories. The technique stretches back over 1,000 years, but it underwent its most significant development in the (1603-1868), when it was under the protection of the Kishu domain. It was during this time that katagami gained prestige around the world, especially among the 19th century European artists who espoused the style known as Japonism; Monet and Van Gogh were just some of the more notable fans. In 2014, Nakata joined Kimura and influential Japanese product designer Naoto Fukasawa for a collaborative work combining Ise-Katagami and Inden lacquer—the traditional craft of Nakata’s home prefecture of Yamanashi. The project has helped breath new life into katagami.

Mie Prefecture consists of five different regions, each with its own distinct climate and culture. Here, you can feast on delicious food, visit a variety of famous historical sites, and meet forward-thinking people who will inspire you to look to the future. These are the charms of Mie as related here by former Japanese soccer star Hidetoshi Nakata. What was it that drew this man, who has Mie and Cu lt ure traveled so extensively around the globe, to Mie? “Visitors should try to explore Starting in 2009, I traveled all around —and I don’t mean simply in terms of the hundreds of terraced rice fields that to be enjoyed there as well, and there is as many sites as possible— Japan. My journey began on Hateruma geographical distance. The journey from compose Maruyama Senmaida —a work nothing quite like a local brew to accom- Island in , the south- Mie to Tokyo feels much longer than the of art born out of a collaboration between pany the regional cuisine. When in Mie, try not just Ise-Shima.” ernmost inhabited island in Japan. Over actual ground covered. There are certainly humans and nature. They may also want visiting one of the local breweries. Learning the course of seven years, I worked my destinations such as Kyushu and to spend some time exploring the Ise- about the philosophy behind a particular way north to Cape Soya in Hokkaido, the that are further away from Tokyo than Mie, Katagami paper stencils that are used for label is sure to help you better appreciate its northernmost point in the country, where but those regions are just a two-hour plane dyeing fabrics, Ise’s distinctive netsuke (min- flavor. Hidetoshi Nakata I finally arrived in 2015. Surprises and dis- ride away. Getting to the heart of Mie is not iature carvings), and Suzuka-zumi ink—ex- Mie is a place where a Japan that no lon- Representative Director, Take Action Foundation coveries seemed to await me everywhere I quite as straightforward. You can’t get there quisite products of Mie’s craft arts history. ger exists in much of the country still remains went. Each region had its own distinctive directly via high-speed Shinkansen; you In 2014, I brought together a number of strong. I, of course, hope that the foreign Text : Kosuke Kawakami (Deluxe Continental) culture, food, and people. I met many in- need to transfer to a local train line along different creative professionals for a project dignitaries who will be visiting Ise-Shima for teresting people who imparted different the way, and then finally take a car. It’s not focused on exploring new possibilities for the upcoming G7 Summit will get to expe- bits of wisdom to me. Looking back on all an easy journey. But, I think this is precisely Ise-Katagami. This technique was used to rience this culture. But more than anything, the places I visited, Mie Prefecture stands why Mie’s original cultures have survived to create light fixtures, bicycles, dresses, and I would like more of my fellow Japanese Nakata was born in 1977 in . out as the place where I learned the most. this day, and why it has never succumbed to other products that were highly acclaimed to learn more about the wonders of Mie He played soccer for Japan in three FIFA World Cup This is because Mie is a mosaic of unique the monotonous influence of Tokyo. by the art world. I like to think that I played Prefecture. Its distance from Tokyo is exactly tournaments before retiring. Since then, he has cultures that cannot be found anywhere The well traveled will no doubt already a role in hinting at a new future for a tech- what makes it such an appealing place to traveled extensively both within Japan and abroad. In else in Japan, and which have remained un- know about the solemn majesty of Ise Jingu nique that was once used to create only dye- visit. Visitors should try to explore as many 2009, he established the Take Action Foundation. That changed from the past. and the beauty of the ocean by Shima ing tools. sites as possible—not just Ise-Shima. I prom- same year, he began a journey to all 47 prefectures and regions in Japan, which inspired him to start the One of the lessons I learned from my Peninsula. They might know less about Mie is well known for the quality of its ise that all kinds of surprises and discoveries Revalue Nippon Project to support traditional Japanese journey was that things became more in- the sublime natural scenery that stretches seafood and agricultural produce. However, await you wherever you go. Mie deserves to cultures and craftsmanship. teresting the further one is from Tokyo along the coast of the city of Kumano, or there are many wonderful varieties of sake be one of the top domestic travel destinations.

16 17 Area Information

Each of the fi ve regions of Mie off ers its own distinctive natural, cultural, 1 2 1 2 3 and culinary experiences. Here are some highlights.

Text : Kosuke Kawakami (Deluxe Continental)

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A blend of nature and contemporary entertainment Historical ruins and world-class beef

Th e Hokusei region provides an enjoyable most popular of which are the nighttime Th e Chunansei region treats visitors to his- partially rebuilt and off ers visitors a taste blend of nature and contemporary enter- illuminations—the largest of their kind tory, nature, as well as culinary delights. of what the complex once looked like. Hokusei tainment. Among the natural attractions in Japan. Today, these light shows attract Located in the center of the prefecture, the Nearby is Sakakibara hot spring, where Chunansei is Mt. Gozaisho, a 1,212-meter moun- travellers from all over the world. Hokusei region is best known for its historic ruins, Imperial princes once cleansed themselves tain with a peak that can be reached from is also home to a multifacility leisure com- including Matsusaka Castle and Saiku. before paying their respects at Ise Jingu. It the very bottom via ropeway—one of the plex that includes the Nagashima Spa Land Saiku was the palatial home of the Saio, is a historic site that makes an appearance longest in the world. Visitors who make amusement park, a waterpark, hotels, and an unmarried Imperial princess who was in the 11th-century Japanese classic, Th e the long ascent will fi nd themselves in a Suzuka Circuit. It is a popular destination ordered to serve Ise Jingu—one of the holi- Pillow Book. Chunansei is also known for sprawling park that stretches between Mt. that brings in many tourists from all around est Shinto sites. Today, the Saiku ruins are its world-famous Matsusaka beef. Although Gozaisho’s two peaks. Following their re- Japan. an offi cial site. It has been high in fat, this prized meat has a sweetness turn journey, visitors can take a dip in the and tenderness that has made it a hit with Yunoyama hot spring—once a popular des- gourmands of all nationalities. Th ere are tination for some of Japan’s greatest writers 5 7 many sukiyaki and yakiniku restaurants in and poets. Th e spring is located right at the the region that serve Matsusaka beef. foot of Mt. Gozaisho. Other attractions in the area include Nabana no Sato, a spectac- ular fl ower garden where visitors are greeted by a stunning array of beautiful colors and shapes any time of the year. Many seasonal events are held throughout the year, the

1: Matsusaka beef, which comes from cows 6 7 8 raised with a lot of care, is famous throughout the world for its melt-in-your-mouth quality. 2, 3: Gojoban-yashiki is the complex that once housed the samurai of Kishu domain who guarded Matsusaka Castle. The northern part of the west annex is open to the public. 4: Okuise Forest Pia is a resort that celebrates Mie’s natural beauty. It is surrounded by hills and rivers and serves exquisite cuisine prepared with local ingredients. 5: Firefl ies visit Sakakibara hot spring in early summer, performing a natural light show for bathers. 6: Saiku was the palatial home of the Saio, an 1: Yunoyama hot spring is located at the foot of Mt. Gozaisho. Legend has it that a wounded deer once healed its injuries in the hot spring’s unmarried Imperial princess who was ordered waters. 2: Nature lovers should visit Mt. Gozaisho. The ropeway, which stretches all the way to the top, offers fantastic views throughout the year. to serve Ise Jingu. The complex has been Cherry blossoms, lush greenery, and fall leaves create a different tone for every season. 3, 4: Seki-juku offers visitors a glimpse into the past, partially restored, and a museum located at with buildings preserved from over 150 years ago. During the Seki-juku Gion summer festival, visitors can view a parade of colorful traditional the ruins offers visitors deeper insight into this fl oats. 5: Visitors from around the world fl ock to Nabana no Sato for its nighttime fl ower illuminations—the largest of their kind in Japan. There is historical site. also an observatory from which visitors can see as far away as . 6: Industrial Complex is a major contributor to Japan’s industry. 7: runs 91 kilometers into . The lights of the factories located here create beautiful nightscapes that can be viewed from the deck of a cruise ship. 7: Suzuka Circuit hosts It is famous for the purity of its water and the many of the world’s top motorsports races. It is part of a complex that includes hotels and an amusement park. There is plenty to do, even for lush vegetation that grows along its banks. non-racing fans. 8: Nagashima Spa Land is one of Japan’s biggest amusement parks, offering a wide variety of exhilarating rides and hot springs. Visitors can enjoy rafting in the summer.

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1 Iga

Ninjas and stunning waterfalls Th e spiritual capital of Japan

Iga is the ancestral home of the Iga waterfall off ers its own unique beauty, but Ise-Shima is an ideal destination for those bounties of the sea were caught by ama clan, but it is also famous for its many wa- the most famous is Ninai-daki. Th is spec- who seek spiritual as well as culinary fulfi ll- divers who, today, are better known for col- terfalls, each a stunning work of art com- tacular waterfall drops from a height of 8 ment. Th is region is home to Ise Jingu, the lecting . When they are not out at sea, posed by nature. and Ninja meters, and is then separated into two by a spiritual home of the Japanese. Once visi- ama can be found relaxing in designated Museum of Igaryu off er a glimpse into large rock just above the river—giving it the tors have paid their respects at the shrine, huts. Visitors are welcome to drop by and the lives of the who once ruled the appearance of a rock shouldering a column they can take a stroll through the old-fash- listen to them chat about their adventures area. From the outside, the museum looks of water. ioned Okage Yokocho district located in while snacking on some of their catch. like an ordinary thatched-roof farmhouse, Oharaimachi, a small town that stretches but inside, it is fi lled with traps designed almost a kilometer north, just east of the to surprise intruders. A kunoichi, or female shrine complex. Okage Yokocho recreates ninja, guides visitors through the museum, the feeling of ancient times, when millions revealing the many trapdoors and hidden 4 5 of worshippers would participate in pil- compartments built into the architecture. grimages to commemorate the rebuilding Visitors can even try their hand at throw- of both Ise Jingu and Izumo-taisha, another ing shuriken. Th ose who wish, instead, to sacred site—an event that occurred only enjoy the region’s natural off erings can head once every sixty years. Visitors can experi- to Muro-Akame-Aoyama Quasi-National ence a variety of Ise specialties at the town’s Park, which is home to 48 waterfalls, all many shops and dining establishments. Th e located along a 4-kilometer trail. Every cuisine here centers on the fresh produce and seafood that the region is famous for. Shima Province, in what is now Ise-Shima, Ise-Shima 2 was once an offi cial supplier of food to the 6 7 1: The Akame Falls are a series of 48 waterfalls, located Imperial household. Fresh seafood in par- along a 4-kilometer trail. In the past, waterfalls were ticular is plentiful inside the trenches of Ise- considered places of worship, and pilgrims would make 1: This pairing of two rock formations is known as Shima’s beautiful ria coast. In the past, these stops to pray at every one of the 48. , or the Husband and Wife Rocks. Like 2, 3: Iga Ueno Castle, also known as Hakuho Castle, is nearby Futami Okitama Shrine, this is a popular spot a classic example of wood architecture. It was built in for people to pray for luck in love. 1611, but the castle keep was destroyed by a storm the 2: The Okage Yokocho district located in Oharaimachi following year. The keep was restored in 1935. Today, (the town stretching north, just east of Ise Jingu) is armor, helmets, war fans, and other items from the era a great place to sit down for a meal or shop. There are on display. are many shops offering local specialties that visitors 4: Haiseiden is an octagonal gazebo with a roof made can take home as souvenirs. of cypress bark. Its design is modeled on the attire that 3: This hut is where ama divers go to relax and warm Matsuo Basho—Japan’s best-known haiku poet—was up after fi shing. Visitors are welcome to enter the hut known to wear when traveling. It was designated an and chat with them. Important Cultural Property in 2010. 3 4 4: Mikimoto Island is where Kokichi Mikimoto, 5: Iga no Sato Mokumoku Tezukuri Farm offers activities the “King of Pearls,” became the fi rst person in the designed to help visitors discover how agriculture is world to successfully culture pearls. Today, it is a closely linked to craft making and food. theme park where visitors can learn everything there 6, 7: Iga is the ancestral home of the Iga ninja clan. Ninja is to know about pearls. Museum of Igaryu acquaints visitors with the lifestyle of 5: Pearls are cultivated by hanging pearl oysters with the ninja, as well as the tools they used and traps and ropes from wooden rafts and glass fl oats. hidden compartments they built throughout their homes. 6: Yokoyama Observatory is a bit off the beaten path, Ninja are well known among people from overseas so this but the spectacular views of and Kashiko museum is a popular place to visit. 5 6 Island make it well worth the trip.

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1 3

A slice of nature etched in time

Time seems to come to a halt in Higashi- unique, dynamic rock formations sculpted Kishu, a region that harkens back to a Japan by the Kumano Sea. Th ey can also fi nd that no longer exists in much of the country. Shichirimi-hama, Japan’s longest gravel Iseji, Kumano Kodo: Visitors know it best for Kumano Kodo, a beach, which, in the summer, hosts a major series of pilgrimage routes that worshippers fi reworks festival. Th e explosive sound of A World Heritage Site once traveled on their way from Ise Jingu to the fi reworks reverberates off rock forma- the three Kumano Sanzan shrines. Today, it tions and echoes out of caves, creating a A road paved with is a World Heritage Site. Th e stone-paved sonic tapestry that makes this festival a truly history and nature paths are beautifully scenic routes that singular experience. pass through a serene bamboo forest, off er In July 2004, the Kumano Kodo pilgrimage a majestic view of the Kumano Sea, and routes were designated as a UNESCO World Higashi-Kishu also wind along the . A visit Heritage site, under the name, Sacred Sites and to Higashi-Kishu would not be complete Pilgrimage Routes in the Kii Mountain Range. without a stop at the Maruyama Senmaida These ancient roads connect the Kumano region in the south of the to Ise, Osaka terraced rice fi elds. Composed of 1,340 ter- Prefecture, , Mt. Takano, and races, it is the largest of its kind in Japan and Mt. Yoshino. The route that travels from Ise Jingu is a reminder of how closely intertwined na- to the three Kumano Sanzan shrines—Kumano ture and Japanese society once were. Along Hongu Taisha, , and the coast, visitors will fi nd a number of —is known as Iseji, and has long been used by worshippers traveling to and from Ise Jingu. It is no short walk, however; the 4 total distance from Ise Jingu to Kumano Hayatama Taisha is 170 kilometers. Unlike Kiiji (the route that travels along the western coast of Kii Peninsula and was once used exclusively by abdicated emperors and their cohorts), Iseji was the commoner’s route. Those who used this route were typically worshippers who had completed their pilgrimage to Ise Jingu. Or they were participants in the Saigoku Kannon Pilgrimage—a tour of thirty-three Buddhist temples located in western Japan. Iseji is composed of numerous short paths, such as Nisaka Toge, Ikkoku 5 6 7 Toge, Magose Toge, Obuki Toge, and Matsumoto Toge. Also part of Iseji is Yakiyama-goe—a mountain pass once considered to be the most 1: Shishi Iwa, or Lion Rock, is a 25-meter-tall rock that resembles a lion roaring out into the ocean. 2: This stunning diffi cult route in western Japan. view of Shichirimi-hama was taken from Matsumoto Toge, one of the Kumano Kodo pilgrimage routes. 3: Onigajo, The sections along Iseji that are still paved with or Demon Castle, is a product of wind and wave erosion as well as geological movement. This natural work of art stones are said to have been built as far back as is imposing in appearance, giving off the feeling that demons could be dwelling inside. 4: Hana-no-iwaya Shrine the Kamakura period (1185 – 1333). With ancient is dedicated to this magnifi cent 70-meter-tall rock. Twice a year, a thick rope hanging from the top of the rock is trees growing along these paths, one can easily extended towards a nearby sacred tree. It is a ritual so long observed that it is mentioned in the 8th century tome, imagine being transported back in time to a past Nihon Shoki. 5: At 22 kilometers in length, Shichirimi-hama is Japan’s longest gravel beach. It extends from the city when pilgrimages to Ise were conducted entirely on of Kumano to the town of Kihocho. It is one of Japan’s most scenic coastlines. 6: The Maruyama Senmaida terraced One can almost hear the echoes of foot, no matter where in Japan the worshipper was rice fi elds are composed of 1,340 terraces of different sizes. 7: Kumano River is recognized as one of the Kumano footsteps from the past on Magose Toge, travelling from. Kodo pilgrimage routes. Worshippers and their luggage once traveled down this river in sandanbo, boats that are a once well-traveled section of propelled by three horizontally long sails. the Kumano Kodo route known as Iseji.

22 23 The Hana-gozen course includes tempura, cooked seasonal fish, nishime (vegetables cooked in a sweet-and-sour sauce), shira-ae (vegetables seasoned with tofu, white sesame, or white miso), dashimaki tamago (Japanese omelet), sunomono (seafood and vegetables dressed with vineger), rice, and miso soup—and it all costs only ¥1,200. All the ingredients are seasonal, so the dishes often change. The dashimaki tamago is especially popular, since it is topped with Matsusaka beef shigure-ni—a local dish cooked with ginger, sugar, and soy sauce.

Mie is one of the greatest culinary centers of Japan, and also home to the top high school chefs of the country. The students of Oka High School consistently win nationwide cooking contests, and even cook for customers at Mago-no- Mise—the only restaurant of its kind in Japan. The restaurant is the brainchild Mie and Foo d of Shingo Murabayashi—their teacher, and a lover of all things Mie.

“Mie is overflowing with

delicious food” Mie is abundant with hills and coast- Matsusaka beef and Ise lobster, neither of I would like to invite the foreign digni- Japanese way of life. This makes it all the lines. This means both seafood and agri- which would be out of place at a five-star taries who will be visiting Mie in 2016 for more surprising that each item has been cultural produce are readily available and restaurant anywhere in the world. Both can the Ise-Shima G7 Summit to dine at Mago- prepared entirely by high school students. can reach consumers without traveling be described as works of art, but while the no-Mise, a restaurant operated entirely by No wonder Oka High School dominates Shingo Murabayashi long distances. This is one reason why the former is more manmade—the care given the students of Oka High School. All of nationwide cooking contests. Graduates in- Mago-no-Mise food served in Mie is so fresh and delicious. to the cows by farmers being a big compo- the dishes served at Mago-no-Mise center clude winners at several international culi- Nearby Hyogo Prefecture is famous for nent of its quality—the deliciousness of the on local ingredients, but if you would like nary competitions, and these chefs continue Photo : Tsukuru Asada (Secession) its Akashi sea bream, considered to be the latter is entirely due to nature. Both of these to experience a good introduction to the to represent Mie throughout the world. Text : Kyosuke Akasaka best in Japan, but Mie offers its own excep- foods are symbols not only of Mie, but also qualities and charms that define Japanese I love Mie. I love the relaxed atmosphere tional sea bream when the fish is in season. of Japan as a whole. cuisine, I recommend you order the Hana- you find everywhere you go, the majesty Generally, the sea bream caught in the Sea There are many foods in Mie that are gozen. It is a course meal that is especially of Ise Jingu, the refreshing water that flows of Japan are considered the tastiest but, de- indicative of the Japanese way of life. One popular with customers. through our rivers, and the fresh food you Mie is one of the greatest culinary centers of Japan, and also pending on the season, Pacific sea bream such food that especially stands out, at least The freshly fried tempura that comes can easily enjoy at any time. But, most of all, home to the top high school chefs of the country. The students of caught off the coast of Mie are nice and in my opinion, is Mie rice. Koshihikari with the meal is served with a dipping sauce I love the people of Mie. Without their faith Oka High School consistently win nationwide cooking contests, fatty as well. Needless to say, if you want and Musubi-no- are two of the better- made with all natural, fresh ingredients, as in their children—and, of course, myself— and even cook for customers at Mago-no-Mise—the only to eat the freshest Pacific sea bream from known brands. Both are very rich in flavor. well as a side of grated daikon radish that, I could never have opened a restaurant like restaurant of its kind in Japan. The restaurant is the brainchild of Mie, you will need to dine on it right here Musubi-no-kami, in particular, is tasty even similarly, uses no artificial seasoning. Each Mago-no-Mise. I hope I can do justice to Shingo Murabayashi—their teacher, and a lover of all things Mie. in Mie. when cold, so it is often served in the meals item is built on the natural flavors found their confidence by supporting the growth Text : Kosuke Kawakami (Deluxe Continental) Mie’s best-known specialties are that are offered to Ise Jingu. in Mie and the qualities that define the of the prefecture as a whole.

24 25 Excellent Foods

Mie is a treasure trove of food that is renowned around Japan and throughout the world. Below is a selection of the best that Mie’s farms and seas have to offer. Illustration : MACCHIRO Text : Sachiyo Kamata

Matsusaka beef Anori fugu Meat that is a work of art A local winter specialty

Matsusaka beef was named Japan’s best beef after This puffer fish is caught primarily around Anori receiving the top prize at the 1935 All Japan Meat Harbor in Shima Peninsula. Each fish weighs over and Livestock Exposition. Matsusaka cows are fed 700 grams and has a ferocious look that belies the quality feed designed to keep them healthy, while tenderness and sweetness of its pink flesh. It is they are fed beer to stimulate their appetites. They in season during fall and winter. During this time, are also massaged with shochu, a distilled liquor. ryokan inns and dining establishments in the area The meat features an exquisite marbling of fat, serve puffer fish courses that include sashimi, making every cut appear like its own work of art. casseroles, and other dishes. Red seabream Iga beef A feast for good fortune Favorites of the Iga ninja In Japan, red seabream is considered the king of Iga beef’s bright color, richness of aroma and fish, a delicacy traditionally served as a symbol of flavor, and its unique tenderness have helped it good fortune at weddings, rites of passage, and become an eminent brand in Japan. Having been other celebrations. It is fished all year round, but mentioned as far back as in an early 14th century red seabream caught in the spring just before tome, it has a long history. It is said that ninja once breeding season is especially fatty and delicious. carried Iga beef jerky as emergency rations. Iga Mie’s wild seabream are primarily fished in the cows continue to be exchanged between buyer and Kumano Sea, but those caught via handline at the seller the old fashioned way—through face-to-face mouth of Ise Bay are particularly meaty. The fish meetings at the farm. is also farmed. Technological advances in recent years have made it possible to farm red seabream that offer the same rich quality and deep red skin as their wild equivalent.

Kumano jidori Ise lobster The most tender chicken Nature’s gift to gourmands

A combination of the Yakido chicken (a variety that Ise lobsters are raised in the ecologically rich Ise is native to Mie), Ise Akadori chicken, and Nagoya Bay and the nutrient-rich Kuroshio Current. As Kochin chicken, these prized birds are raised in a result, their flesh is juicy and sweet, whether large barns where they are free to roam around. eaten raw, grilled, or boiled. The fishermen take They are fed Kumano rice grown as animal feed as particular care to maintain this flavor by gently well as local citrus fruits, and their drinking water removing each lobster from their nets, one at a comes from the pure valley waters that flow by time. Smaller lobsters are returned to the ocean, Kumano Kodo. Top chefs from all over the world and a ban on lobster fishing is in place during seek out this chicken’s rich, fleshy meat. breeding season.

Abalone A sacred offering caught by ama divers Oysters For over 2,000 years, ama divers have been fishing Succulent delights of the Mie seas for abalone in reefs off the cities of Toba and Shima. Those abalone caught in the Kuzaki area of Oysters are widely cultured off the coast of Mie, Toba are especially sacred and are offered to Ise from Ise Bay to Kumano Sea. The waters are Jingu. You can try a taste of fresh abalone in the rich with minerals, so the oysters grow a year huts where ama take a break after diving. There, faster than in other parts of Japan, making them the ama grill their catch over charcoal until they especially plump and sweet. Each oyster is raised are bursting with juices. in its own cage to ensure its health. Oysters meant for raw consumption are washed in seawater and then disinfected with UV rays. Matoya, Uramura, and Watari oysters are Mie’s most famous.

26 27 Rock oysters Rice Large, creamy delicacies Treasures of Mie’s ecosystems

Mie rock oysters that are caught in the spring and Koshihikari rice is produced throughout Japan, summer are bigger and more robust in fl avor than but the brand grown in Iga has been particularly those caught during fall and winter. Squeeze some blessed with optimal climate and soil conditions. It fresh lemon juice over a cooled rock oyster and has been named one of the best in Japan. There is slurp it off its shell to enjoy its briny aroma and also a local variety of rice called Mie 23-go. One Mie creaminess. 23-go brand, Musubi-no-kami, was hand-selected to be cultivated as a premium item. When cooked, its grains expand nicely and are imbued with a rich sweetness that comes forward at first bite. Japanese and Western restaurants alike use this rice for a variety of dishes, from rice balls to risotto. Ise tea Tuna A soothing, aromatic beverage

Delectable off erings of the sea Ise tea ranks third in production among all of Japan’s teas. The taste is a fine balance between A wide variety of tuna can be found in Mie—from sweetness and bitterness, and its aroma is subtle wild tuna caught both in coastal and distant waters, and enchanting. Ise tea has won several awards at to quality farmed tuna. Both fi shermen and fi sh tea competitions. There are many local techniques farmers take great care to preserve the quality and to preparing the tea, such as covering the tea freshness of the fi sh, so visitors are guaranteed to leaves in a dark cloth before picking them to reduce fi nd high-quality tuna anywhere they travel in Mie. their bitterness, and steaming the leaves for a long period of time to give them a more mellow flavor.

Sea lettuce A rich, briny vegetable Nanki mikan Sea lettuce is widely farmed throughout Mie, from A citrus fruit of many flavors the mouth of Ise Bay—where nutrient-rich river water combines with warm seawater brought in by The Nanki region enjoys a warm climate throughout the Kuroshio Current—to the Kumano Sea. Mie is, the year, due to the Kuroshio Current that passes in fact, Japan’s largest producer of sea lettuce. This through the nearby Kumano Sea. This is why mikan becomes evident during the wintertime, when the oranges are grown here all year round. These fruits waters off of the Shima region are cast completely are indigenous to the area, and come in a variety of green. Rocked by gentle waves and painstakingly delicious flavors, ranging from sweet to sour, that attended to by farmers, the sea lettuce turns a lend themselves to a wide array of beverages and deep shade of green as it becomes more fi brous, Ise hijiki dishes. and its rich, briny aroma intensifi es. Soft, fl avorful sea vegetables Sake Flavorful local brews Ise hijiki makes up seventy percent of all hijiki consumed in Japan. These brown sea vegetables Sake is made from fermented rice, but it is not grow on rocks in the shoals of Ise Bay, where they just the quality of the local rice that makes Mie’s develop into thick strands that are very rich in sake so exceptional. The prefecture’s rich culinary fl avor. Soon after being harvested, they are dried culture, its ideal climate, and the purity of its water outdoors and put back in water to rinse off the also contribute to its flavor. There are 35 distilleries residual salt. After this, they are steamed at high throughout Mie that offer a wide range of sake that temperatures, and then dried again. This process compliment a variety of cuisine. Many of their gives Ise hijiki its distinctive softness. products have earned high marks at sake contests around Japan.

28 29 Food that carries on through generations

Many Mie specialties go back centuries. These include Ise udon, tekone-zushi from Shima, sanma-zushi from Higashi-Kishu, and mehari-zushi from Kumano.

Thick udon noodles, cooked until tender, are dipped in a rich, dark sauce made from thick soy sauce and a broth that has been extracted from flakes Saury is sliced open and lightly salted and then wrapped around vinegar-infused rice. There are different regional interpretations on the dish. For Ise udon of dried fish (such as bonito), kelp, and other ingredients. A handful of chopped Welsh onions is all the garnish this traditional dish needs. Sanma-zushi example, sometimes the saury is cut from the back instead of from the stomach, or a dab of hot mustard sauce might be added to add a little zing.

In this traditional lunch dish, rice is wrapped in a leafy vegetable that has been marinated in salt or bran. “Mehari” means “eye-opening,” which In this local specialty, bonito (or another type of red fish) is marinated in soy sauce and then mixed with sushi rice. It is typically eaten by fishermen Mehari-zushi refers to its tastiness as well as the ridiculous amount one has to open one’s mouth to take a bite out of it. Tekone-zushi between shifts, but it was also once served to celebrate special occasions, such as large hauls. 30 31 The people of Mie are very serious. economy slowed in the 1990s and manufac- sluggish, perhaps because the pan was seen Whether young or old, they are grounded turing began to shift overseas, the company as a tool designed only for professionals. and pragmatic, tackling every job with entered a difficult period. I was managing That changed in 2002, when we moved commitment. You get the sense that this director at the time, and I realized that if we the company to Kuwana-gun in Mie. The is fertile ground for serious technologi- wanted to survive the headwinds we faced, media began to report on what the profes- cal development. Yes, the people of Mie we needed to make unique goods that no sionals had long been saying about our fry- “I want to continue making are famous for their relaxed magnanimity. one else could imitate. So, we began devel- ing pan, and, all of a sudden, the general But when it comes to manufacturing and oping our own products. public began to show interest in it, too. products here in Mie craftsmanship, their manner is anything but In 1992, our various research efforts Perhaps we had picked up the good vibes of casual. They have a keen eye for quality and culminated in a 2 mm-thick frying pan. Mie. Whatever the case may have been, our that will amaze the world.” make sure that every detail is meticulously Then, in 1995, we successfully reduced the company’s fortunes transformed overnight. designed. Over Mie’s long history, the pre- pan’s thickness to 1.5 mm. This involved One reporter who saw our product dubbed fecture has produced many new crafts and technology on the same level as that used to it the “Magic Frying Pan,” and the name technologies, and I believe it is due to this manufacture Formula One parts. I was so stuck. After that, sales grew dramatically, Yasuo Nishikimi character of the people. confident in our product that I began visit- and orders started to outstrip production. President and CEO, Nishikimi Chuzou The Magic Frying Pan—for which ing hotels and restaurants around the coun- I started getting inquiries from there are currently 40,000 backorders and a try to get professional chefs to give the pan American and European companies seeking Photo : Tsukuru Asada (Secession) 30-month-long waiting list—is an example a try. As I expected, the chefs praised the technology tie-ups. If my goal was simply Text : Kosuke Kawakami (Deluxe Continental) of a Made-in-Mie hit product. Its manu- pan for the speed with which it heated their financial success, perhaps I should have facturer, Nishikimi Chuzou, was founded ingredients. The major selling points of the listened to those offers. But it wasn’t. My in 1960 by my father in Nagoya, Aichi Magic Frying Pan are its excellent heat ef- aim has always been to create technology Prefecture. For many years, the company ficiency and its ability to retain heat. These that did not exist before. I want to con- produced industrial machinery components qualities allow food cooked in the pan to tinue making products here in Mie that will as a subcontractor for automobile makers retain its original flavor. Despite these at- amaze the world. and other manufacturers. However, as the tractive attributes, sales at the time were

Stunning natural vistas and history are not the only things that Mie has to offer. The prefecture also boasts many homegrown technologies and world-class industries that are the results of innovative ideas given birth by the land, people, and character of Mie. Nowhere is this more apparent Mie and Ind ustry than in one of Mie’s biggest hit products: the Magic Frying Pan.

Mie’s Amazing Technologies

Mitsubishi Heavy Industries (Matsusaka) Okitsumo (Nabari) November 11, 2015, saw the maiden flight Heat-resistant, high-emissivity, and of the first prototype of the domestically anti-friction coatings are just some of the produced MRJ jet aircraft—the first functional coatings that Okitsumo develops commercial aircraft developed by Mitsubishi and manufactures. These are used in a wide Aircraft Corporation. Mitsubishi Heavy range of industrial applications, including Industries’ Matsusaka Plant is scheduled home appliances, cars, and even rockets. Mitsubishi Aircraft Corporation to begin full production of the aircraft’s Okitsumo is also the world’s leading producer horizontal and vertical stabilizers. of silicon-based heat-resistant coatings.

NTN (Kuwana) Sumitomo Wiring Systems (Yokkaichi) NTN is a bearings maker founded in 1918. The company provides products—such as It is globally renowned for its cutting-edge the world’s top wire harnesses for cars—that technology. The company’s bearings are used meet the needs of today’s electric cars, hybrid in the rotating parts of machines around the vehicles, and electronic components. With world, from automobiles and airplanes to superior technology and quality, the company trains and wind generators. NTN produces is helping to build a richer society. environmentally friendly products that help save energy by reducing friction. Nishikimi was born in in 1960. After taking over Nishikimi Chuzou, the manufacturing company founded by his father, he developed the Magic Frying Toshiba Semiconductor and Storage (Yokkaichi) Ureshinoagri (Matsusaka) Pan. He moved the company to Mie Prefecture in 2002, after which the product Toshiba invented flash memory, and in This agricultural company uses cutting-edge became a major hit. The company has sold over 150,000 pans throughout Japan. Yokkaichi, the company runs the world’s most systems such as computer-aided greenhouse “Long-lasting products have great appeal,” Nishikimi says. “Some hotels have sophisticated flash memory manufacturing monitoring and systems that reuse heat waste been using the same kitchen equipment for over twenty years.” plant. The factory has produced the world’s and excess steam produced in their factories. smallest chips in every generation, and was By doing so, they hope to promote reliable, the first in the world to develop 48-layer 3D high-quality solutions to farmers in Japan, as flash memory. well as the rest of the world.

32 33 Part of the joys of travel is buying souvenirs for friends and loved ones as a way to share “The secrets of Mie only known to me.” your experiences with them. Once you have seen the picturesque sites and enjoyed Creative Director, Mie Terrace Take a Piece of Mie the mouthwatering local specialties of Mie Yoshiko Ikoma Prefecture, what gifts should you bring home with you? Yoshiko Ikoma, creative director of the Mie-operated Mie Terrace souvenir Photo : Atsuko Toyama (Crossover) shop in Tokyo, offers a few suggestions that Text : Yoshiko Ikoma embody the strong local spirit of hospitality. It has been less than four years since I tradition that continues to this day. In fact, Home With You first visited Mie Prefecture, but I already feel the iconic approach to Ise Jingu, known as like we are soul mates. For most of my life, Sangu Kaido, is lined with so many confec- I had never even considered the possibility, tionery shops that it has been nicknamed despite my grandmother being born there, Mochi Road. There are cakes smothered in in the city of Ueno in Iga. In fact, before be- red bean paste, and cakes with only a thin coming creative director of Mie Terrace, my veneer of mochi wrapped around a gener- travels were far more likely to involve inter- ous red bean paste filling. Some cakes are national art or fashion exhibitions in Paris, lightly grilled on both sides; others come in Milan, and New York. But since assuming long, oblong shapes. There are even cakes my latest post, I have visited Mie around that are made with whole mochi rice, not forty times, and the place never ceases to pounded as is usually the case with these enthrall me. confections. The tired worshippers happily Mie’s proud history glitters with ex- scarfed down these delectable treats, along amples of the Japanese approach to hos- with a cup of local Ise tea. Isenishiki Rumiko no Sake pitality known as omotenashi. In the 18th Several provinces in what is today Mie Itoin Senbei Ise Udon (Tokubetsu Junmai) Satonaka and 19th centuries, about twenty percent of Prefecture once served as official suppliers These small, light crackers were first These thick, white noodles are made with Produced by Moriki Shuzo, one of Mie’s These popular cookies served at Monna Japan’s population visited the prefecture to of food to the Imperial household. Today, made in 1905 by the Haritaya teashop as Mie’s flour and spring water. They are renowned sake breweries, this sake is Lisa, a café, are crispy on the outside pray at Ise Jingu. Most of this activity oc- the prefecture continues to be a producer an offering to the Emperor when he visited sold under the Marukawa Shoten brand named after the current brewery owner, and soft inside. They are made with Ise Jingu. This delightful confection is by Istgraph—a company that designs Rumiko Moriki. A good sake requires three ingredients typically offered to Ise Jingu, curred on the occasion of the reconstruc- of high-quality seafood and agricultural characterized by its gentle scent of egg products inspired by traditional cultures, things: good rice, good water, and good such as salt, rice, sake, kelp, and brown tion of both Ise Jingu and Izumo-taisha, products. Mie is famous for its Matsusaka whites and a subtle sweetness. with the goal of revitalizing these cultures. people. This bottle meets all three criteria sugar. The contemporary-looking logo is another sacred site—an event that occurred beef, Iga beef, and Kumano jidori chicken. ¥780 (15 pack). (Haritaya) ¥648 (2 servings). (Istgraph) and reaffirms the reputation of Mie’s sake. actually a late 19th century design. only once every sixty years. Some people You will also find delicious lobster, abalone, ¥1,980 (720 ml). (Moriki Shuzo) ¥645 (3 salt, 3 rice, and 3 sake cookies). pooled their savings to send a representative oysters, seaweed, citrus fruits, tea, sake, and (Monna Lisa) of their village—selected by lottery—to Ise Iwato-no-shio, a natural salt that is also Jingu. Other stories tell of people strapping presented as an offering to Ise Jingu. The wooden ladles—an item that the worship- prefecture is also renowned for a flourishing pers left at the gates of the shrine at the end craft arts scene, led by cypress woodwork of their pilgrimages—to their pet dogs and and Banko-yaki pottery. Both Mie’s food sending them off to the shrine. The fact that and its craft art works are products of the even citizens of Edo (the historical name prefecture’s bountiful nature, and are avail- of Tokyo) were willing to travel for two to able for visitors to take home with them as three weeks on foot to reach the shrine is a souvenirs. Nagamochi Iwato-no-shio Omotenashi Kabuse-cha Hitoshizuku testament to the strength of their faith, and The spirit of Mie revolves around three These oblong rice cakes have been sold This natural sea salt has had very little of its This tea is rich in sweetness and umami. This Japanese tea set for children to a nationwide yearning to be within close principles: living in harmony with nature; as souvenirs at Ise Jingu since 1550. Both brine removed, thus retaining many essential During the cultivation process, the tea leaves is made at a traditional Banko-yaki proximity of this magnificent shrine. How combining tradition with innovation; and sides are lightly grilled to give the cakes nutrients. It is the perfect seasoning to are covered with a dark cloth for 14 days workshop in the city of Yokkaichi. It is the did the people of Mie react to the millions promoting sustainability, a concept em- supplement minerals that tend to be missing before being picked, which reduces their a crispy exterior while retaining its chewy perfect introduction to the Japanese tea of outsiders descending upon their land? bodied by the reconstruction of Ise Jingu center. Each cake is filled with a mildly from modern diets. Just a pinch can make a bitterness. It is a popular tea with children, ceremony—a tradition that is emblematic of sweet red bean paste. huge difference to your food. as well as adults who find typical Japanese the Japanese concept of hospitality known With hospitality. every twenty years. It is these principles ¥648 (7 pack). (Sasaiya) ¥820 (125 g). (Iwatokan) teas to be too bitter. as omotenashi. One example is the wheat noodles that makes Mie the spiritual home of the ¥1,080 (100 g). (Marushige Seisui Seicha) ¥4,320 (1 teapot and 2 cups). (Fujiso Pottery) known as Ise udon. This local delicacy is Japanese. In May 2016, Mie will play host soft and airy, and thick but soft—the op- to the Ise-Shima G7 Summit. VIPs from posite of al dente. It was intentionally con- around the world will have the opportunity ceived in this way to be easy on both the to take a piece of Mie home with them. palates and stomachs of weary travelers, es- However, it is my hope that what these dig- pecially when flavored in a sweet-and-sour nitaries take home with them will not be dipping sauce. limited to souvenirs, but also include the Visitors to Mie were also warmly wel- respect for nature and spirit of peace and comed with a variety of mochi rice cakes, a harmony that Mie represents.

Matsusaka Roast Beef Sea Lettuce Nori Niihime Ponzu Aromatic Woodblock (Owase Cypress) Yoshiko Ikoma's early career saw her take up several editorial positions at top fashion magazines including Asahiya is a butcher shop that specializes This nori is made from sea lettuce grown Niihime is a tiny citrus fruit discovered by This woodblock, which is meant to be VOGUE, ELLE, and Marie Claire. In subsequent years, in world-renowned Matsusaka beef. The in the seas off Ise-Shima, an area that chance in the Atashikacho district of the floated in bath water, is carved from an she has focused on raising awareness of eco-living and shop prides itself on the reliability of its receives plenty of sunlight. The smell of city of Kumano. Its strong acidity, flavorful Owase cypress tree growing along the corporate social responsibility through the prism of fashion producers. People line up outside the the ocean hits you the moment you open bitterness, and refreshing aroma make it Kumano Kodo pilgrimage routes—a World journalism. Ikoma currently leads WOA, a government-run shop on a daily basis to buy their meat the package. It can add flavor to any dish, the perfect ingredient for ponzu, a dressing Heritage Site. The wood is said to soothe initiative designed to promote traditional Japanese craft products, including their rich, melt-in- Japanese or Western. that goes well with a wide variety of dishes. nerves, rejuvenate and disinfect skin, and arts by creating contemporary fashion items inspired by your-mouth Matsusaka roast beef. ¥500 (20 g). (Hashimotoya Tokubei) ¥822 (300 ml). (Kumanoshi Furusato also kill bacteria. these arts. She also serves as a member of the Cool Japan ¥1,555 (100 g). (Asahiya) Shinkou Kousha) ¥420 (Small size). (Yume Kodo Owase) Public-Private Expert Council.

34 All products can be purchased at souvenir shops, train stations, and highway rest areas in Mie Prefecture, as well as Mie Terrace (www.mieterrace.jp), located a 10 minutes’ walk from Tokyo Station. 35 ②Toincho ① ③Kuwana ④Kisosakicho

⑦Komonocho Mie Map 北勢 ⑤Asahicho Hokusei ⑧Yokkaichi ⑥Kawagoecho

⑭ Matsusaka ㉒ Minamiisecho Suzuka Population: 167,000. Famous Population: 14,000. Located just ⑨ ⑩Kameyama throughout the world for its south of Ise-Shima National Park. Matsusaka beef. Also known for Boasts the largest fi sh hauls being the city where renowned in the prefecture. Famous for a fi lm director Yasujiro Ozu spent his heart-shaped bay that is a popular teenage years. destination for couples. ⑪Iga ⑦ Komonocho ⑮ Meiwacho ㉓ Toba Population: 41,000. Nestled in the Population: 23,000. Located right Population: 20,000. Has a beautiful ria ⑬Tsu foothills of the nature-rich Suzuka by the Ise Kaido pilgrimage path to coast with trenches full of wonderful 伊賀 Mountains. Local Yunoyama hot Ise Jingu. Was once the residence sea life. The fi rst in the world to Iga 中南勢 spring is a major tourist attraction, of an unmarried female relative successfully culture pearls, traditionally Chunansei having been in operation for nearly to the Emperor who was made to caught by ama divers. Has more ama ⑮Meiwacho 1,300 years. serve Ise Jingu. divers than anywhere else in Japan. ⑫Nabari ⑱Tamakicho ① Inabe ⑧ Yokkaichi ⑯ Takicho ㉔ Shima ⑭Matsusaka Population: 46,000. Located in the Population: 312,000. Originally Population: 15,000. An inland town Population 53,000. Site of the 2016 northernmost point of Mie. Has a developed as a town to provide lodging located in central Mie. Home to G7 Summit. Ago Bay, where rafts thriving auto industry. Famous for for travelers on the Tokaido road. Now Mago-no-Mise, a restaurant run used for pearl cultivation fl oat its rice and tea. one of Japan’s leaders in industry and by high school students who are amongst islands both large and ⑯Takicho ㉑Ise environmental reform. Its factory lights members of the cooking club at small, offers some of the most ㉓Toba produce interesting nightscapes. nearby Oka High School. stunning sights in all of Japan.

② Toincho ⑨ Suzuka ⑰ Odaicho ㉕ Kihokucho ⑲ Wataraicho Population: 25,000. Birthplace Population: 200,000. Home to Population: 9,000. Part of the Population: 17,000. Home to the ⑰Odaicho of the celebrated kabuki actor Suzuka Circuit, one of the world’s town is an offi cial UNESCO Kumano Kodo pilgrimage routes, a ㉔Shima Matsumoto Koshiro VII and famous most famous racecourses. Biosphere Reserve that is home to World Heritage Site, and beautiful 伊勢志摩 for its children’s kabuki. Has an Considered the mecca of Japanese Osugi Valley—an offi cial Natural . Famous for its rich ㉒Minamiisecho Ise-Shima 35.8-acre park that is popular with motorsports. Monument of Japan—and serene variety of seafood. ⑳Taikicho families. tea fi elds.

③ Kuwana ⑩ Kameyama ⑱ Tamakicho ㉖ Owase Population: 142,000. Has an Population: 49,000. An inland city Population: 15,000. Once a popular Population: 19,000. Hills covered with industrial sector, focused primarily that offers both history—Seki-juku stop for pilgrims traveling to forests of Owase cypresses and the on metal and machinery, that is brimming with architecture Ise Jingu and the three Kumano Kumano Sea offer beautiful natural ㉕Kihokucho developed thanks to its accessible preserved from the 19th century— Sanzan shrines. Cherry blossoms sights. A variety of local seafood location. Home to a large leisure and industry, with its world-leading decorate the Tamura Castle ruins specialties can be savored here. Also complex. LCD production facilities. in the spring. famous for its deep-sea drinking water. Mie Prefecture and its sister cities in the G7 ④ Kisosakicho ⑪ Iga ⑲ Wataraicho ㉗ Kumano ㉖Owase Population: 6,000. Located near the Population: 94,000. Former castle Population: 8,000. A historic town Population: 18,000. Brimming with history 1963 Yokkaichi and Long Beach, mouth of , which feeds the town of the Todo family. Once a that is mentioned in some of and nature, from the Kumano Kodo California, become sister cities. area’s farms, and overlooks expansive Ise popular stop for pilgrims heading Japan’s earliest written works. pilgrimage routes to Hana-no-iwaya— 東紀州 Bay, which provides bountiful seafood. to Ise Jingu. Famous for being the Many of the preserved locations the oldest shrine in Japan—and the Higashi-Kishu 1966 Toba and Santa Barbara, California, Famous for the cherry blossom “tunnels” hometown of the Iga ninja clan and are related to Japanese myths and Maruyama Senmaida terraced rice fi elds. ㉗Kumano become sister cities. that form over the roads in the spring. haiku poet Matsuo Basho. legends. Famous for its seafood and chicken. 1968 Owase and Prince Rupert, British Columbia, become sister cities. ⑤ Asahicho ⑫ Nabari ⑳ Taikicho ㉘ Mihamacho 1990 Suzuka and Le Mans, France, Population: 10,000. The smallest Population: 80,000. Kochi Valley Population: 9,000. Tsuzurato Toge Population: 9,000. Has a warm become sister cities town in the prefecture. According to and the 48 Akame Waterfalls offer and Nisaka Toge—two of the climate that lends itself to year- ㉘Mihamacho the national census, the population stunning natural vistas. Originally Kumano Kodo pilgrimage routes— round mikan orange cultivation. 1991 Suzuka and Bellefontaine, Ohio, grew 35.3% in 2010—the highest in developed as a commuter town are located along the border with Famous for the 1,500-year-old become sister cities the country. for people working in the Kansai neighboring Kihokucho. Has a Hikitsukuri-no-Okusu camphor ㉙Kihocho 1995 Takicho and Camas, Washington, region. fl ourishing fi shing and dairy industry. tree. become sister cities

⑥ Kawagoecho ⑬ Tsu ㉑ Ise ㉙ Kihocho 2001 Kumano and Salento, Italy, become sister cities Population: 14,000. A thriving Population: 283,000. Capital of Mie Population: 130,000. Home of Population: 11,000. Boasts a warm industrial center and home to a Prefecture. Located along the coast, Ise Jingu, which is dedicated to climate and a rich natural environment. thermal approximately in the center of Ise Plain. Amaterasu Omikami, the goddess Located at the southernmost point of power plant. Also has a robust Famous for its hot springs, including of all Japan. Pilgrims have been Mie. Famous for its sea turtle park and processed seafood products Sakakibara, Mado, Inokura, and Hinotani, fl ocking to this city for centuries. for Kumano River, which runs along a business. Also well known for its golf courses. Kumano Kodo route.

36 37 The best things about Mie, according to middle schoolers Mie Prefecture will be hosting the 2016 G7 Summit. The locals are excited about this opportunity—including the children. Here are some of the things that third-year middle school students in the cities of Ise and Yokkaichi love about Mie.

The view from Mt. Gozaisho. Akafuku-mochi rice cakes. Meoto Iwa at dawn. Abalone.Beautiful seas. Kumano Kodo. Matsusaka beef. Rendaiji persimmons. The 48 Akame Waterfalls. “Okinna” (“Thank you” in the local dialect). Okage Yokocho. Suzuka Circuit. Ise lobster. Beef croquettes sold at Butasute. Tonteki (a local pork steak). Matsuo Basho. “Ashita,” “asatte,” “sasatte”(“tomorrow,” “the day after tomorrow,” and “the day after the day after tomorrow” in the local dialect). Miya River during the cherry blossom season. “Nukutai” (“warm” in the local dialect). Banko-yaki pottery. Lovely nature. Saori Yoshida (Olympic wrestler). Fireworks in Kumano. Ocean sunfish at Shima Marine Land. Ise Jingu in the morning. Henba-mochi rice cakes. The view from Toba Observatory. Nagashima Spa Land. Onigiri senbei (Japanese crackers in the shape of rice balls). Being in the center of Japan. Ise udon. Shima Spain Village. All seafood is delicious! Panju (confectionery with a sweet filling). Ise-Katagami paper stencils. Friendly people. Home of the ninjas. Tsuitachi-mochi rice cakes sold only on the 1st of every month. Suizawa tea. The upcoming G7 Summit. Nishino Kana (pop musician). Isshiki Ohashi bridge at sunrise. (a ritual rope) are hung all year round in Ise. Nabana no Sato. Nagamochi rice cakes. Everyone feels at home here. Isshiki Noh. Mikan oranges from Kumano. Fall leaves at Miyazuma Valley. Mt. Fuji, which you can see in the morning on a good day from the coast of Ominato. The lights of Yokkaichi Industrial Complex. Stars at night. The view from Mt. Asama. Tsu gyoza dumplings. (A big thank you to the students of Minato Middle School in Ise and Minato Middle School in Yokkaichi)

STAFF

Editor-in-Chief Hidemitsu Kitamoto Editors Minako Mitsui / Kyosuke Akasaka / Sachiyo Kamata / Ai Kato / Kosuke Kawakami (Deluxe Continetal) Art Director Masatsugu Kojima (graff) Designers Satoko Yoshimura (graff) Photographers Masaaki Miyazawa / Tsukuru Asada / Satoru Tada THE Translation Soli Consultants Inc. SPIRIT Produce Shu Ashida / Kenichi Okada OF WA Management Yasumasa Isobe (Precious Blue) Marketing Hiroshi Matsuda / Hirotsugu Morita / Yoshitaka Kato Production Dentsu Meitetsu Communications Publishing Mie Citizens Council for the Ise-Shima Summit 38