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Miyako Fish and Vegetable Market(Miyako)
Miyako's kitchen, filled with delicacies every day.
Off the shore of Miyako, warm and cold currents collide, making it an ideal place for fishing many varieties of fish. At the Miyako Fish and Vegetable Market, there are of course many vendors that deal in freshly caught fish and other seafood. There are also grocers, butchers, take-out vendors, and more. In fact there are more than 30 shops in the market, making for an abundance that gives it the nickname, Miyako’s kitchen. They will also wrap up your purchases as souvenir gifts, so people coming from far away can buy without worry.
There are many events held here throughout the year. In March is the fishing season opening festival, in August the Japanese Obon holiday festival, and in December there is a New Year’s festival.
A fruity wine made in the middle of vast wilderness.
The winery that makes its wine from the mountain grapes for which Kuzumaki is famous is up in the Hiraniwa Highlands, surrounded by trees.
Many brands of wine are produced here. “Nadore” (available in red, white, and rosé) is made from a blend of mountain grapes and special hybrid mountain grapes to soften the acidity and lighten the wine. Other brands include Fore (available in red, white, and rosé)and Hotaru (available in red and white). Don’t miss the limited edition wines that are sometimes available. The delicious flavor and tartness of the homemade juice and mountain grape vinegar are also highly recommended.
Tours of the winery are available by reservation. After a tour of the winery sample the “Mori no Yakata Udi” wine at the shop and find a bottle that’s just right for you. “Mori no Kodamakan” is right next door, and they have a great menu of food made completely with local ingredients and a number of projects you can take part in.
Iwaizumi Tankaku Beef (Iwaizumi)
Mountain-raised cows that are natural, healthy, and delicious!
Iwaizumi Tankaku cows are raised with a rotated grazing method. Japanese Tankaku cows are highly resistant to both heat and cold, making them well-adapted for the harsh natural conditions here. During the harsh winters the cows are kept inside barns and they are put out to graze in the Kitakami mountain highlands in May when the landscape comes to life. Then when the cold winds blow across the highlands in October, the cows are returned to the barn. From May through October, Iwaizumi Tankaku cows spend their time grazing freely in the open range, grow up stress free.
Compared with Japanese Black beef, Iwaizumi Tankaku beef is low in fat and high in protein. Tankaku beef is also rich in Amino acids, which gives lean beef its flavor. This tender, flavorful meat is ideal for steak and of course delicious when thinly sliced or in beef stew. It perfectly matches all manner of dishes.
Fry it and eat it? Or maybe boil it?
Akita’s traditional dish, kiritanpo, is originally from Kazuno. Ryozaburo Miyakoshi, the owner of Hamanoya, a restaurant in Kawabata, Akita introduced kiritanpo on TV to the rest of Japan on October 25, 1934. At that time, Mr. Miyakoshi said that kiritanpo was originally from the Hanawacho neighborhood of Kazuno.
Kiritanpo is non-glutinous rice crushed and put on a cedar stick so it looks like chikuwa, and then fried. Kiritanpo can be boiled in a hot pot or fried and eaten with miso. At tourist sites there are often food stalls that sell kiritanpo on a stick with miso fried over coals. They are a popular local snack, and definitely worth a try!
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020-8530 12-2 Uchimaru, Morioka-shi, Iwate-ken TEL：019-651-4111 FAX：019-604-1717