Ise hijiki
From the left: Chef Sommelier Sugihara, Head Chef Kurino, Kitamura-san, Executive Chef Higuchi, and Traditional Japanese Executive Chef Tsukahara
The Hometown of Ise Hijiki
From Shima Time Summer 2023 issue
The home of Ise hijiki, polished by the blessings of water, weather and topography
"It's the characteristics and climatic conditions of this region. This area has a large amount of fresh water, which is necessary for processing hijiki. Also, in the past, hijiki was dried in the sun, so the annual rainfall was low, which also led to the production of high-quality 'Ise hijiki.'" About 300 meters east of the Kitamura Bussan factory is the calm Ise Bay, and until land routes were established, it was also suitable for shipping hijiki to Mikawa and Edo by sea.
"The distinctive feature of Ise hijiki is that it is steamed rather than boiled. This is a traditional processing method that prevents it from becoming watery and preserves the rich flavor of the hijiki. It takes a lot of work, but this is what we have been committed to for many years."
The customs of this historic fishing village are the starting point of delicious food.
Next, we visited the hijiki processing area. Unprocessed hijiki is piled up in bags with the place of origin written on them. "In Ise-Shima, it is harvested all at once when the tide goes out on the spring tide days from April to May. We always check the condition of the hijiki at the production site every year."
The fishermen and female divers harvest the hijiki, dry it in the sun, and then ship it out, from which the best quality pieces are selected and purchased. At the processing plant, the first thing they do is wash off the salt from the hijiki. "Hijiki is delicate, and its condition varies depending on the place of origin and the year. Our craftsmen decide how long to steam it by the feel of their hands when washing it. Many years of experience are more important than anything else when it comes to producing the ideal Ise hijiki."
Steamed hijiki seaweed gives off a strong sea scent
Finally, Kitamura told us another reason why Ise hijiki is so delicious.
"Perhaps because the fishermen of Ise-Shima have a tradition of harvesting high-quality seaweed to supply to the Imperial Court, they harvest hijiki while it is young and delicious. It doesn't grow too quickly, so there are no air bubbles and it has a good texture.
As processors, we feel that we must create our products with gratitude to these fishermen.
Mr. Kitamura talks about the appeal of Ise hijiki while Executive Chef Higuchi checks its texture
I have been involved with the fishing villages of Ise-Shima for many years, so I would like customers to become interested in the place of origin through Ise hijiki."
Executive Chef Higuchi said, "The reason our carefully selected Ise hijiki is so delicious is not only the quality of the ingredients, but also the long-standing technique and love of the people in the processing industry who know its characteristics inside and out. We too must create dishes that make the most of not only the quality of the ingredients, but also the processing techniques."
Summer dishes brought to you by Executive Chef Hiroe Higuchi's cooking story
Ise hijiki salad and galette
We have prepared a dish featuring Ise hijiki, which has a chewy texture and a rich sea flavor.
The image I had in mind was a hijiki salad. I fried aromatic vegetables in olive oil flavored with garlic, then boiled hijiki, honey, balsamic vinegar, white wine vinegar, and citrus juice were added and simmered. Cooked glutinous barley was added to the dish to allow the flavors to blend. The hijiki, infused with a sour and sweet taste, has a refreshing flavor that is perfect for summer.
The hijiki seaweed buds are deep fried in a batter made of wheat flour and Parmesan cheese, concentrating the flavor and taste of the sea. To finish, the dish is garnished with thinly sliced abalone and the meat of spiny lobster, which has a nice texture.
This is the taste of Ise-Shima, making use of the characteristics of Ise hijiki, which is grown in the fertile seas and is carefully selected by fishermen and producers.
It will be served as part of the "Degustation" course from June to August.
*The availability period may change depending on stock availability.
| French Restaurant “La Mer” | the BAY SUITES 5F Dinner 17:30-21:00 (Last Order 19:30) *Our business hours are currently subject to change. |
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Summer Miketsukuni Kaiseki Course
This summer's Miketsukuni Kaiseki Course features seasonal ingredients such as abalone and conger eel, along with Ise hijiki seaweed.
The abalone is served grilled with two flavors: liver soy sauce made from strained liver and fragrant butter soy sauce. For the sashimi, the abalone is sandwiched between kelp and cooked at a low temperature to infuse the flavor, bringing out the aroma of the sea and a pleasant texture. The conger eel is served as a fluffy chawanmushi (steamed egg custard) and as sashimi with its firm flesh. The kudzu starch, which adds a smooth texture, is made into a soup with long hijiki seaweed, which is considered auspicious. The aroma and texture of the sea are unique to Ise hijiki. As a palate cleanser, soba sushi is rolled with kuruma shrimp and conger eel.
For your meal, please choose from teriyaki conger eel rice bowl, steamed abalone and hijiki seaweed tempura rice bowl, or nigiri sushi with abalone, conger eel, and kuruma prawn. The chef's recommended dish, "One Special Dish," is also available as a refreshing summer appetizer. Enjoy your choice of ingredients, such as blanched Matsusaka beef thigh, steamed abalone, or seared spiny lobster.
Summer Miketsukuni Kaiseki Course
June 1st (Thu) - August 31st (Thu)
¥33,500
Ise hijiki, delicious and colorful
Hijiki seaweed, a familiar ingredient in Traditional Japanese, has a pleasant aroma of the sea and pairs well with dashi broth. We have prepared a variety of ways for you to enjoy Ise hijiki. Young hijiki is combined with seasonal turban shells and served in a clay pot over rice. This dish is bursting with the flavor of the sea. Young hijiki is also combined with abalone and spiny lobster in a luxurious tempura dish. Long hijiki is added to a soup with grilled sea urchin and conger eel. Enjoy the firm texture and rich flavor.
You can enjoy this special kaiseki meal from June to August: "Takumi" (rice cooked in an earthenware pot) and "Summer Miketsukuni Kaiseki Course" (soup and tempura).
| Japanese Restaurant “Hamayu” | the BAY SUITES 4F Dinner 17:30-21:00 (Last Order 19:30) Lunch: 11:30-13:30 (Last orders 13:00/2 days before 20:00) *Our business hours are currently subject to change. *Lunch is available for parties of four or more. |
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Garlic rice made with Ise hijiki, the "god of knots" from Mie Prefecture
Soft and tasty hijiki sprouts served with garlic rice. Rehydrated hijiki sprouts are simmered with Matsusaka beef tendons to infuse the umami and aroma. Hijiki goes well with rice, so the texture is great. The texture of hijiki and the umami of Matsusaka beef, made with Mie Prefecture's "musubi no kami" rice. Enjoy the unique flavors of Ise-Shima on a teppanyaki grill.
Enjoy a paired dinner featuring local Mie produce and summer flavors from June to August.
Summer dishes brought to you by Teppanyaki "Yamabuki" chef Masaya Kurino's cooking story
Matsusaka beef sirloin steak, teppan sukiyaki
Matsusaka beef fillet steak teppanyaki
Charcoal-smoked Matsusaka beef flank
Matsusaka beef rump and shiso hot roll
A summer dinner for two where different cuts of Matsusaka beef are prepared in a way that suits their characteristics. The sirloin is thinly sliced, quickly cooked on a hot plate, wrapped around mizuna, and served sukiyaki-style with a homemade sauce made with Japanese pepper and other ingredients. The teppanyaki filet has a soft texture and elegant taste, and is garnished with wasabi. The rare Kainomi cut is characterized by its fine texture and dense meat. Smoked and cooked slowly, the fat and aroma spread the more you chew it. The aitchbone, which has just the right amount of fat on the lean meat, is grilled on a hot plate and wrapped in bread with shiso leaves and pickled shiso. The sourness, refreshing aroma, and umami of Matsusaka beef combine to create a lingering taste. Enjoy the balance of sweetness, umami, and fat of each cut. We suggest a luxurious way to enjoy Matsusaka beef, unique to the region where it is produced.
Enjoy a paired dinner featuring local Mie produce and summer flavors from June to August.
¥67,000 for two
| Teppanyaki Restaurant “Yamabuki” | the CLUB 2F (reservation required) Lunch (Saturdays and Sundays only) 11:30-13:30 (last orders 13:00/2 days before 20:00) Dinner 17:30-21:00 (last orders 19:30/until 20:00 the day before) *Our business hours are currently subject to change. *Lunch is available for parties of four or more. |
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Shima Kanko Hotel quarterly magazine "Shima Time"
The Ise-Shima region changes its appearance little by little with the gentle passage of time, providing us with the flavors and colors of each season.
As the seasons change, Shima Kanko Hotel quarterly magazine, "Shima Time," introduces the four seasons of Ise-Shima through the local culture and abundant nature.
