The special products of Higashikishu
Sanma-sushi
One of the local delicacies of Higashi-Kishu is sanma-sushi, which uses sanma fish (saury) to make sushi, resulting in a delicate-tasting sushi due to the low fat content and firm flesh of the sanma. The sanma fish is cut open before being made into sushi, and in the northern part of the region (north from Owase), the fish is cut open from the stomach, whereas in the southern part of the region (south from Kumano), the fish is cut open from its back.
Where you can eat it:
Mehari-sushi
This is a local specialty of Higashi-Kishu, where sushi rice with no vinegar added is wrapped with pickled mustard leaves (takana) to make a rice ball. Mehari literally means "to open one's eyes wide", and the name is said to have originated from the local saying, "Your eyes will open wide when you take a big bite", and is also used to mean how this dish is so delicious one's eyes will open wide.
Where you can eat it:
Mikumano Beef
Mikumano beef is from female black-haired Japanese cows that are raised on high ground overlooking the Sea of Kumano. Raised in the wealth of nature drinking only fresh spring water, this tender beef has an exquisite sweetness and flavour to it.
Producers：Okada's Black-Haired Wagyu Beef Co. Ltd.
〒519-4325 三重県熊野市有馬町
TEL：0597-89-3511 FAX：0597-89-2038
http://mikumano-beef.com/
http://mikumanogyu.stores.jp
Kumano Chicken
Kumano chicken is a cross between Yakido game fowl, Ise Akadori from Mie Prefecture and Nagoya Kochin chicken. The chickens are raised in a low-stress environment. There is no unpleasant smell from the chicken, and has a chewy texture that is just right, giving it a natural richness and flavour.
Producers：Kumano City Furusato Shinkou Kousha.
〒519-5413 三重県熊野市紀和町板屋78
TEL：0597-97-0640 FAX：0597-97-0641
http://www.kumano-furusato.com/
Kishu Iwashimizu Pork
This rare Iwashimizu pork is taken from pigs who only drink fresh spring water that trickle between the rocks in the deep mountains of Kishu. The pork has a good amount of fat and sweetness, giving it a rich and deep flavour.
Producers：Country Farm Nishiura Ltd.
〒519-5325 三重県南牟婁郡御浜町片川443
TEL：05979-4-1300 / 05979-4-1039
FAX：05979-4-1668
https://iwashimizu-pork.com/
Watari Oysters
Formed by the currents of the Kumano Sea and the spring water flowing from the Odaigahara mountains, Shirashi Lake is a small brackish lake that has a circumference of around 5km. Watari oysters, which have no unpleasant taste or smell and are extremely sweet despite its small size, can only be found here. These are only available in very small quantities, and are extremely hard to find, giving it the nickname “Rare Oysters”.
Contact Us：一般社団法人紀北町観光協会
〒519-3204 三重県北牟婁郡紀北町東長島2410-73
TEL：0597-46-3555 FAX：0597-46-3556
Ocean Sunfish (Manbou)
The ocean sunfish (manbou), which is also the town fish of Kihoku Town, has a light taste and its white meat is extremely tender. The intestines of the fish are similar in texture to beef tripe, and is extremely popular. As this is a species of migrating fish, the supply fluctuates greatly, and it does not keep well, so it is mostly only consumed locally and not exported to other parts of the country.
Contact Us：一般社団法人紀北町観光協会
〒519-3204 三重県北牟婁郡紀北町東長島2410-73
TEL：0597-46-3555 FAX：0597-46-3556
Mikan Oranges
Mikan oranges were grown in Higashi-Kishu since the Edo period. Mihama Town, where mikan oranges can be harvested all year round, is blessed with a warm climate brought about by the kuroshio currents, and more than 20 varieties of mikan oranges are cultivated here all year round.
Contact Us：一般社団法人東紀州地域振興公社
371 Idocho, Kumano city, Mie prefecture 519-4393
TEL：0597-89-6172 FAX：0597-89-6184
Niihime
Niihime is a variety of citrus fruit that is a natural cross-breed between the tachibana orange and the Satsuma mandarin, and was discovered in Atashika-cho of Kumano City. It has a strong sour flavour and a fresh orange-like citrus scent, which goes well with sashimi, grilled fish, and alcohol.
Contact Us：一般財団法人熊野市ふるさと振興公社
〒519-5413 三重県熊野市紀和町板屋78
TEL：0597-97-0640 FAX：0597-97-0641
http://www.kumano-furusato.com/
Meyer Lemons
Meyer lemons, a hybrid between lemons and oranges, have extremely juicy flesh under its thin peel, and are lemons that can be eaten whole, or used in pastries or confectionery. Known for its round shape and mild sourness, more than 90% of the Meyer lemons produced in Japan are cultivated here in Higashi-Kishu.
Contact Us：一般社団法人東紀州地域振興公社
371 Idocho, Kumano city, Mie prefecture 519-4393
TEL：0597-89-6172 FAX：0597-89-6184
Owase Hinoki Cypress
The Owase hinoki cypress, which grows on steep terrain and barren soil, is known for its durability as the wood grows dense after long years of growing in harsh natural conditions. It also has a beautiful appearance and has more shine than regular hinoki cypress wood due to its deep color and high oil content. At the G7 Ise Shima Summit, this wood was used to make the round table used at the summit meeting, and was highly raved about outside of Japan as well.
Contact Us：尾鷲市 水産農林課
〒519-3615 三重県尾鷲市中央町10-43
TEL：0597-23-8224 FAX：0597-22-9184
Nachi Black Stones
Nachi black stones are delicate jet-black slate rocks that are only produced in Kamikawa-cho of Kumano City. They are mainly used to make the black stones for Go, inkstones, or touchstones.
Contact Us：Kumano Nachi Black Stone Cooperative (Part of Kumano Chamber of Commerce)
〒519-4323 三重県熊野市木本町171
TEL：0597-89-3435 FAX：0597-89-3436