Chinese restaurant Shikairou

Rikuzentakata Fermentation Park CAMOCY

In the Imaizumi area of ​​Rikuzentakata City, where the brewing industry has flourished since the Edo period, fermentation has been closely connected to the lives of the residents since ancient times. The name of the commercial facility ``CAMOCY'' comes from the word ``kamosu,'' which means fermenting koji to make sake and soy sauce. At CAMOCY, which has a fermentation theme, you can learn about fermentation culture while eating healthy fermented foods such as set meals made with fish from Sanriku pickled in salt koji and side dishes prepared with fermented vegetables purchased from Sanriku. Bakery, chocolate and local beer are also available.

Rikuzentakata scallop and seaweed grilled shabu-shabu gozen (hotawaka gozen)

Iwate Prefecture's first new OMOTENASHI local gourmet was born to help with recovery from the earthquake and revitalize the region through food. (nickname "Hotawaka Gozen") A hospitality meal that uses three ingredients that Rikuzentakata City is proud of: live scallops from Hirota Bay, wakame seaweed, and Takata no Yume branded rice. The tray is made of beautiful-grained Kesen cedar produced in the Kesen area.

Fluffy crab (river crab soup)

This soup is made by crushing and straining river crabs caught in the Kesengawa River and gradually pouring them into Happo soup that is just about to boil. Each family has their own way of tasting it, including adding vegetables, tofu, etc. A typical taste of spring.