History and origin
Nikenchaya-Mochi
It was founded in 1575.
There is a Seta river flowing Ise city and its estuary had a harber. There was a port around the mouth at the Seta river which runs through Ise, and the place was crowded with people who go to worship at the Ise Grand Shrines. There are 2 “CHAYA” or tea-houses, around there. That’s why it’s called “Nikenjyaya” Then, rice cake mochi made, which means two tea houses. There was called “Nikenjyaya-mochi”.
It has a good balance of red been paste and soybean flour.
You will be surprised by the softness of the rice cake.
Expiration date and preservation method
・You should eat it within 2 days because it will be hard after 2 days.
・Please store it at room temperature in dark place to avoid direct sunlight.
Ofuku-Mochi
“Ofukumochi”, a rice cake sweet, has been produced by the traditional way In the process of making Ofukumochi, additiues or food coloring is not used are used to produce “Ofukumochi”
Only selected ingredients. There are various products in addition to Ofukumochi; For example, Ofukutsutsumi, a rice cake stuffed with sweetened bean paste with soybean flour,
Ofuku kachimochi , a rice cake without sweetened bean paste, and Ofuku Ice Mac, sweet bean paste popsicle. There products can be eaten with in 7 days after production, so they are suitable as a souvenirs
Tekone-Sushi
Tekone-zushi is a local dish that originated in Shima area. While fishermen were taking
a break on their boats, they made this dish for a quick meal. To make Tekone-zushi, they season a fresh bonito with soy sauce, and put it on vinegared rice. Fishermen mix it in a
container by their hands, and they eat it with their hands. That’s why this dish is called“Tekone-zushi”, which means In addition to that , there’re many women who work as a “Ama”wich means “female diner”. It doesn’t take long to prepare this meal, so this dish is now a usual food.
Fishers pickled bonitoes in sweet soy sauce, and put it on vinegared rice. Finally, they eat it with some spice, red picled gingers and Japanese basil leaves.
Nikenchaya-mochi
Ofuku-Mochi
supermarket
Same No Tare
“Same No Tare” is a dried shark which is eaten is ise.
Shark appears in mythology like “Kojiki”. So, It had been seemed to be a familiar existence
for Japanese people since the ear of the gods. It is side that “Same No Tare” spread in this
region by offering it to the Ise Grand Shrine.
“Same No Tare” has two flavors. One of the flavors is “salty” , and the other is “sweet”
Which has been used from taisho period .
Isoage Maruten
Maruten
The origin:
There are few fish suveniors at sight seeing spots. Instead, there are many packed souvenirs.
Maruten started to be sold so that tourists can purchase some things freshly made.
Taste:
There are many kinds of products.For example, popular taste such”Tako-bo-”
(octopus)”,ceese-bo”(cheese),”Ika-ten”(squid),”Tako-ten”(fried Octopus).
Ise-Shima has been called”Umashi-kuni”which means “blessed with seafood””since ancient era. From past to now, people have offered natural seafoods to the gods.
You can enjoy the taste of seafoods.
〒516-0609 Chaya-10,Futami,Isecity,Mie
Maruten-Ujiyamadaten,Oharai-chonai,Ujinakanogiri-cho-10,Ise,Mie
Blanca
Sheiileines
Shell leines are madeleines which are produced by a confectionary maker called “blanca” in Toba, Mie.
As their main product of Blanca, they produce more than ten thousand a day, suitable for Toba as it is the hometown of the pearl.
Also Shell leines contain which is made from pearl oyster.
It is said that pearl shell contains a lot of calcium and natural minerals. The out said of Shell leines have a crispy texture and the inside of it is moist. It’s very tasty.
Shell leines are handmade the same process of making Shell leines since the beginning of Blanca. Blanca doesn’t use machinery in it’s process.
Also Shell leines do not contain additives such as preservatives and leavening agents at all. Therefore, it brings out the original tastiness of the natural materials such as the smell of butter, eggs and flour.
There are many tastes such as Aosa laver and Isse tea in addition to it’s original flavors plain.
Ise-Udon
Ise-udon noodles are thick and the soup is made from tamari soy source, Stock soup, dried bonito, dried small sardines and Kelp.
The noodles are boiled for long time take softened and the most popular topping is green onion.
Some shops serue raw eggs, tempura or see weed as toppings.
Ise-udon looks salty, but it’s actually sweet the noodles are thick, soft and chewy. And the texture is different from the common Udon noodles.
Iseshima-Cider
Ise Shima - Cider is a local soda which was made in Ise Shima.
It is made at a brewery called “Kawatake Jizo” which produces popular local Japanese sake, named “Hokosugi“.
The cider contains fresh yuzu Japanese citrus juice , so it’s such a great taste that anyone from children to the elder can enjoy the please try and enjoy the taste.
Uiro
Uiro means Japanese cake with is made from sugar and rice flour. In Ise region,
brown sugar has been used to make Uiro since taisho-period. People added various ingredients the Uiro.
Now there are about 35 kinds of Uiro. They select materials carefully and make Uiro manually.
Uiro is raw and it contains no preservatives.
Souvenir shops
Toraya uiro