Specialty

Himono, or dried fish, is a preservation method for seafood. In Nishiizu, the freshest fish are submerged into salt water and subsequently dried in the sun to create Himono. It is often grilled and served as breakfast at Japanese style inns.

Katsuobushi, also known as dried bonito, is an essential seasoning in all Japanese food. It is painstakingly created using a traditional method of drying, ageing and smoking Skipjack Tuna. Katsuobushi is most commonly used as a seasoning for other food or for making soup stock that are rich in umami.

Popular as a low calorie health and beauty food, Tokoroten has a smooth sensation when swallowed. Nishiizu town is well-known for being the origin of Amakusa (Agar), which is the main ingredient for Tokoroten. The jelly-like substance is usually pushed through a tool to create a thin noodle-like shape.

Shiokatsuo is a traditional preserved food that is made only in the Tago district of Nishiizu town. Fresh Skipjack Tuna were immersed into salt and dried. This rare food is a traditional regional cuisine which is served to everyone after offering it to the Shinto shrine as an auspicious food during New Year.

Kamo Furin, also called Kamo wind chime, is characterized by its unique design and sound. These wind chimes are unique to Nishiizu, the "home of glass" where glass raw materials have been mined for many years. Since they are all handmade, each sound is unique.

The wasabi from Nishiizu is raised in spring water extracted from the Amagiyama mountain range, about 1000 m underground. We recommend eating these fresh wasabi together with Donburi (rice bowl dishes).

There are also many other delicious food in Nishiizu such as fresh lobster, scallop, abalone, squid and other seafood.