Fudoki Japan
三重県 · Kinki Region

Mie Hidden Gems

Mie exists in the national imagination mainly because of one institution. Ise Jingu is the shrine of the sun deity from whom the imperial line claims descent, and its inner and outer sanctuaries have been rebuilt from scratch on adjacent plots every twenty years for well over a millennium, most recently in 2013 — so what you walk up to is both ancient and, in timber terms, new. There is nothing to see in the usual sense: no visible main hall, no photography past a certain point, and the experience is a long gravel approach through cypress forest. The rest of the prefecture is a coastline of drowned valleys. Toba and Shima are where Mikimoto worked out how to culture pearls in the 1890s, and the ama free-divers who supplied the industry still work parts of the coast without tanks. South of that the Kii mountains rise steeply and wetly, carrying the Kumano Kodo pilgrimage trails toward Wakayama.

11 spots

Climate & Best Season

Warm and rainy, especially in the southern Kii mountains; mild winters. Spring and autumn are best for the pilgrimage routes.

Famous For (Food)

  • Matsusaka beef
  • Ise udon
  • Tekone-zushi
  • Oysters & spiny lobster

Signature Sights

  • Ise Jingu
  • Meoto Iwa wedded rocks
  • Toba pearl islands
  • Kumano Kodo trails

When to Go

The Kii peninsula is one of the wettest places in Japan and the southern mountains take enormous rainfall, especially in the June rainy season and during September typhoons — the Kumano Kodo trails become genuinely hazardous in heavy rain and are best walked in April, May, October or November. Ise is at its busiest at New Year, when millions come in the first days of January, and again over Golden Week. Summers are hot and humid above 33°C on the coast. Winters are mild, with January highs near 10°C and no real snow. Oysters run from November to March, and spiny lobster season opens in autumn.

Getting Around

Kintetsu does this prefecture better than JR. Limited express trains run from Osaka-Namba to Ise-shi in about an hour and three quarters and from Nagoya in about an hour and twenty minutes, continuing to Toba and Kashikojima. Between the outer and inner shrines at Ise you take a bus, about 15 minutes, and the two are too far apart to walk comfortably. Toba's pearl island and the aquarium are by the station. The southern Kumano coast is served by the JR Kisei line, which is slow and hugs the shore. Trailheads on the Kumano Kodo need local buses that run a few times a day, so build the timetable into the plan or drive.

Local Food

Matsusaka beef comes from the town of the same name in the centre of the prefecture and is graded on marbling more strictly than most; the old restaurants there serve it as sukiyaki. Ise udon is the opposite of the usual — soft, thick noodles under a small pool of dark tamari, developed to be served fast to pilgrims. Tekone-zushi is bonito marinated in soy and folded through vinegared rice, a fisherman's dish from the Shima coast. Oysters are farmed in Matoya Bay and eaten from November, and Ise-ebi spiny lobster is the autumn extravagance.

Ise Udon — location in Mie, Ise
Mie
Mie· Ise

Ise Udon

Ise udon is thick, very soft noodles in a small amount of dark tamari-based sauce, with a little spring onion on top and…

Ise udonsoft noodlestamari+2
Kameyama Miso Yakiudon
Mie· Kameyama

Kameyama Miso Yakiudon

Route 1 runs through Kameyama and always has, which meant a steady traffic of long-distance lorry drivers and a row of c…

Kameyama miso yakiudonred misoRoute 1+2
Tekone-zushi — location in Mie, Shima
Mie
Mie· Shima

Tekone-zushi

Tekone-zushi is slices of bonito or tuna marinated in soy and mirin, laid over vinegared rice and mixed in by hand. The…

tekone-zushibonitoIse-Shima+2
Matsumoto no Rairaiken — location in Mie, Yokkaichi
Mie
Mie· Yokkaichi

Matsumoto no Rairaiken

Yokkaichi tonteki is a thick slab of pork, scored into a shape locals call a glove, seared hard and finished in a black…

tontekiYokkaichipork steak+2
Toba Oyster (Toba Kaki) — location in Mie, Toba
Mie
Mie· Toba

Toba Oyster (Toba Kaki)

Toba oysters (鳥羽牡蠣, Toba kaki) are cultivated in the nutrient-rich waters of Toba Bay and Matoya Bay, producing large, p…

Toba oysterskakigrilled oysters+2
Toba Marine Terminal
Mie· Toba

Toba Marine Terminal

Toba Marine Terminal (鳥羽マリンターミナル) is a waterfront complex combining a fresh seafood market, restaurants, ferry terminal,…

Toba Marine Terminalseafood marketfresh fish+2
Illustration of Ise Shrimp (Ise-Ebi), MieIllustration — not a photograph
Mie· Ise

Ise Shrimp (Ise-Ebi)

Ise-ebi (伊勢海老, 'Ise lobster') is a spiny lobster species native to Japan's Pacific coast, with Ise Bay producing the hig…

Ise-ebispiny lobsterseafood+2
Matsusaka Beef
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Mie· Matsusaka

Matsusaka Beef

Matsusaka beef doesn't just melt in your mouth—the phrase gets overused, but here it's literally accurate. At proper ser…

Matsusaka beefwagyuA5 beef+2
Kuwana Clam (Hamaguri)
Mie· Kuwana

Kuwana Clam (Hamaguri)

Kuwana hamaguri (桑名のはまぐり) are large clams harvested from the Ibi River estuary where freshwater meets Ise Bay, creating…

Kuwana clamshamagurigrilled shellfish+2
Ama Divers of Ise-Shima — location in Mie, Shima
Mie
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Mie· Shima

Ama Divers of Ise-Shima

Ama divers work the water the way their mothers and grandmothers did—no tanks, no wetsuits thick enough to matter, just…

ama diversfreediverstraditional culture+2
Oharai-machi & Okage-yokocho — location in Mie, Ise
Mie
Mie· Ise

Oharai-machi & Okage-yokocho

Oharai-machi (おはらい町) is an 800-meter pedestrian street lined with Edo-period style wooden buildings, connecting Ise Jing…

Oharai-machiOkage-yokochoEdo period+2