5 Foods Unique to the Kii Peninsula 

The Kii Peninsula has a rich culinary heritage with unique dishes and specialties that differentiate the cuisine from the rest of Japan but, have also helped shape the nation’s cuisine over time. These foods reflect the region’s natural resources and cultural traditions, making every bite culturally immersive. 

Kishu Ume (Kumquat): Wakayama is famous for these small citruses with a sweet and tangy flavour. They are incorporated into dishes as preserves, liqueurs and as a garnish. 

Matsusaka Beef: Matsusuka beef is made on the outskirts of Mie’s Matsusuka City is adored for its melt-in-mouth smooth texture from its extra thin fat marbling. It is considered one of Japan’s finest beef varieties and is often enjoyed in grilled dishes, sukiyaki or shabu-shabu. 

Ise-Ebi (Spiny Lobster): Mie is most renowned for Ise-Ebi which is a spiny lobster that has a large body and is delicious and tender to taste. It is typically served grilled or boiled and enjoyed fresh during the fishing season. 

Narazuke Pickle: Narazuke pickles are made using sake lees and artisan techniques, originating in the Nara prefecture. They have a subtle umami richness from the sake lees and the pickling process allows for the pickles to absorb all the seasoning, creating a well-balanced flavour that complements traditional Japanese meals. 

Yomogi Mochi: Yomogi Mochi is made from a type of rice cake (mochi) made with mugwort (yomogi) and typically filled with sweet red bean paste. They are a traditional dessert from the Nara prefecture, usually green in colour with a slightly herbal flavour. This dessert is featured in Studio Ghibli’s incredibly famous film, Spirited Away.