The seas off the shore of these three prefectures in the Japan Sea are abundant in sea life. The snow crab that feed upon the rich nutriment available in these waters have thick, fleshy meat with excellent flavor and texture. All seafood is caught locally and served in various ways̶as sashimi, grilled, or in hot pots
Sake goes well with Japanese food and there are many superb local brands from the three prefectures. Sake can be drunk chilled or hot and enjoyed with a meal.
The breeding cattle from this region produce famous brands such as Kobe beef and Matsusaka beef. The marbled beef melts in your mouth, offering an exquisite, indescribable taste.
Buri (mature yellowtail)
One of the three best fishing grounds for buri is off the coast of Ine. Fatty winter yellowtail is a must-try delicacy. Buri-shabu is particular treat, a meal in which you dip the speckled sections of fresh buri into a hot broth pot to cook lightly.
Tango Torigai (Japanese cockle)
A secret delicacy of northern Kyoto prefecture. The shellfish got its Japanese name from being shaped like a bird's beak. The torigai harvested in this area are far more delicious than those caught anywhere else, and can be grilled or enjoyed raw as sashimi or sushi.
About 50 soba noodle restaurants line the streets of the town. Almost everyone who visits Izushi eats a meal of plate soba. Izushi also is home to the preserved residence of a samurai's chief retainer, ancient temples and shrines, and a sake brewery̶which makes for an enjoyable stroll around.
Also known as“ kuro shrimp,” these shrimp were in earlier times eaten by fishermen on the fishing boats because they spoiled so quickly. The flesh is firm and satisfying to eat and has a distinctive flavor and sweetness.
The Asian pear (20th Century) is the king of early autumn fruits. It is highly prized for its juiciness and sweet-sour combination. You can also enjoy pear picking from August to November.