Seeking Matsusaka Beef and Akafuku — A Mie Gourmet Journey

Mie Prefecture may be best known for Ise Jingu, but food lovers have long known it as one of Japan's premier culinary destinations. From the supreme marbling of Matsusaka beef to the delicate sweetness of Akafuku mochi, from fresh Ise lobster to hand-rolled Ise udon, the flavours of Mie reflect centuries of tradition, abundant natural resources, and a deeply rooted culture of hospitality.

Highlights

Matsusaka beef is the centrepiece of any serious Mie gourmet journey. Often compared favourably to Kobe and Wagyu beef, Matsusaka cattle are raised under extraordinary care — fed beer, massaged, and kept in conditions designed to produce the finest possible fat marbling. The result is beef of incomparable richness and tenderness, best experienced as shabu-shabu or sukiyaki in one of Matsusaka City's historic restaurants. The cattle market in Matsusaka holds a special annual auction that draws buyers from across Japan.

In Ise, Akafuku mochi is the essential souvenir: soft rice cakes topped with smooth red bean paste, shaped to evoke the flowing of the sacred Isuzu River. The main shop on Okage Yokocho has served pilgrims since 1707, and the mochi are made fresh daily and sold only for same-day consumption — a policy that preserves their exceptional quality.

Ise udon is a regional specialty unlike other Japanese udon: thick, soft noodles served in a dark, intensely flavoured tare sauce. Simple and deeply satisfying, it has nourished pilgrims for centuries. Ise lobster (Ise ebi), the prefecture's most celebrated seafood, appears on menus throughout the region, particularly in Toba and Shima.

The Okage Yokocho and Oharai-machi districts near Naiku offer dozens of restaurants and snack stalls, making them the ideal starting point for a Mie food tour.

Getting There & Tips

Matsusaka is accessible by Kintetsu or JR from Tsu or Iseshi. Reserve restaurant seats for Matsusaka beef well in advance, especially on weekends. Akafuku mochi sells out early in the day; arrive at Okage Yokocho by mid-morning.

Best Time to Visit

Matsusaka beef is available year-round. The Matsusaka Beef Festival (October) offers rare opportunities to taste high-grade beef at reasonable prices. Autumn and spring are the most pleasant seasons for combining food tourism with shrine visits.