We offer tours to visit a hut for Ama(woman shell diver), Hachimankamado.
The hut is open to give visitors a first-hand look at the woman shell divers.
This special experience provides an understanding of the way of life and culture of these women, whose lives and work are unique to many.
We offer 2 programs, to eat fresh meal(about 90 minuites), and to have teatime snack(about 60 minuites.) together with Ama(woman shell divers) at Ama hut.
Reservations must be made tow days in advance for these tours.

There are numerous rocks in the seas around Ise Shima, creating an ideal environment for raising delicious abalone because the seaweed that abalone eat grows so thickly amongst the rocks. Since ancient times, the abalone have been gathered by women divers. Harvested from May to September.

Started by a potter in Kuwana around the middle of the 18th century. Initially pottery painted with red drawings was fired, but this was interrupted for a time, and has become creating pottery with thin, brown designs. Teapots are the famous products but vases and dishes are also produced.

The fresh seafood taken from Toba Bay are the best products. The seafood is dried as is or after sprinkling with salt to create a specialty of Mie Prefecture.

Anori, Shima is famous for the large amounts of blowfish brought to its port. The severe winter ocean tightens up the flesh of the blowfish, making it translucently white with a delicate taste. You can enjoy it prepared in a variety of ways, such as tessa (sashimi), tecchiri (blowfish stew), fried in batter, etc. Harvested from October 1 to the end of February of the following year.

The Iga region was already famous in the Edo Period for producing Japanese beef. There is a severe difference between the heat of summer and the cold of winter, and between the temperatures in the morning and evening, and it has a basin climate with lots of fog. It also has pure, delicious water. Iga has the optimum natural conditions for raising beef cows which have a soft meat texture.

Kumihimo is the finished delicate and beautiful product made by braiding together gold and silver threads with raw silk thread and refined silk thread as a base, using a traditional braiding stand. It originated before the Nara Period, and by the Edo Period, Iga was already famous as a region producing kumihimo.

Iga pottery is counted among the 6 old kilns of Japanese pottery. It was founded some 1,200 years ago. It expresses a secret beauty in simplicity through the original enchantment of clay, with the shapes of waves, ear-like projections, designs created with spatulas, glassy sections, dark crimson color, and scorching.

Ise kamaboko (fish paste) which includes various ingredients only available locally, such as Ise potato and dried shark, is made by hand without additives. You can experience making original, one-of-a-kind kamaboko.

Ise paper pattern is the paper used for dyeing the ends or patterns of kimono, and has a history cultivated for some 1,000 years in the area centered on Suzuka City. 3 sheets of Japanese paper are pasted together with persimmon juice to create shaped paper using skillful technology and the heart is focused on the fingertips as they carve out a shape.

In addition to its magnificent appearance at first glance, spiny lobster is a true delicacy, with a delicious taste whether prepared as sashimi (raw slices), boiled or broiled. It was discovered in Ise Bay of Mie Prefecture, near Ise Jingu Shrine which has served as the focus of Shinto rites since ancient times, and it is believed that they were colored red by receiving the first sunrise of Futamigaura. Harvested from October to December.

Concentrated soy sauce and sweet Japanese cooking sake are used to create a black broth which is poured over thick, handmade noodles. The common way to eat it is to add only chopped spring onion and red pepper as seasonings and mix it well in the bowl.

Three rivers flow into the bay from their sources in the mountains, and the nutrient-rich seawater abundant with plankton with the quiet waves of the bay are ideal for oysters to grow in. The rafts for raising oysters create a striped pattern on the surface of the ocean, creating a beautiful scene in Matoya Bay.

In the past, the portable food carried by Iga ninja. Since it lasted a long time, it was an ideal stored food for battlegrounds and was treated as precious. Katayaki has only wheat flour and sugar as ingredients. It has a delicious sweet aroma and crispness, and is a simple signature snack typical of Iga.

An artistic product with fat distributed finely throughout and a soft taste, Matsusaka beef is made by sparing no pains in the raising of black cows, giving them lots of fodder including tofu lees, ground wheat, etc. making them drink beer when they have no appetite, giving them sunlight baths and massages, and taking them for afternoon walks.

Starting about 500 years ago, cotton-making has become widespread on the Ise plain, with its good drainage and plentiful sardines for use as fertilizer. The area around Matsusaka City has been famous since ancient times as a center of textile manufacture, and even today there is a "Loom Shrine" at Ise Jingu Shrine where gifts woven of linen and silk are offered.

Named for the way in which you must strain your eyes and open your mouth widely to eat such a big squeezed sushi. A simple dish made by wrapping just-cooked rice in Takana (Japanese leafy pickle) seasoned with soy and vinegar-based sauce, it is eaten after adding dried sardines, etc.

Cypress has been closely connected to the daily lives of Japanese since before recorded history, and together with cedar is widely used as a construction material. Owase cypress has fine, uniform annular rings and rich lightness, and is said to have a strong adhesion.

Since the invention of pearl cultivation by Kokichi Mikimoto in 1905, Mie Prefecture's reputation as the mecca for pearls has grown. It is highly praised throughout Japan for its pearl cultivation technology and high quality. Pearl products are sold on Mikimoto Pearl Island and at various pearl stores in cities, so you can purchase high-quality pearls.

Sanma sushi is prepared by soaking sanma in vinegar (depending on the region, bitter orange or citron vinegar may be used), and then the entire fish is placed on top of sushi rice to create the finished sushi. Sanma with little fat taken from the Kumano Sea are used.