Abalone from the Ama Diving of Toba and Shima

Abalone is a traditional premium ingredient gathered by ama divers free diving in the seas of Toba and Shima in Mie Prefecture. The ama diving of Ise Shima has a long history, and the skill and culture of diving to gather each one by hand continue to this day. Abalone that grows sturdily among the rocks offers a uniquely firm bite and a deep flavor with concentrated sea aroma. Since ancient times it has also been treasured as an offering to the shrine.

Highlights

Abalone can be enjoyed in many forms, as sashimi, grilled live, or as a steak. Fresh sashimi offers a springy texture and refined sweetness, while odori yaki, grilled live on a net, sends up a sea aroma that whets the appetite. A steak finished in butter turns tender and brings out the shellfishs richness. At facilities offering an ama hut experience, you can spend a special moment tasting it while listening to the divers stories.

Enjoying the Seasons

Abalone is mainly harvested in summer, which is considered its peak. During the active diving season you can taste freshly gathered abalone. Enjoying abalone dishes alongside coastal scenery is a luxury unique to Ise Shima.

Access and Basic Information

The Toba and Shima area centers on Kintetsu Toba and Kashikojima stations, with restaurants and ama hut experience facilities dotting the coast. It is convenient to visit alongside Ise Shima sightseeing.

A Quick Tip

As a premium ingredient, it helps to reserve or inquire ahead at restaurants. The ama hut experience is very popular, so planning early is recommended.