Cuisines

Yabukawa soba

It is said that the taste of soba is better if it is grown in a colder region, and Yabukawa soba is full of flavor and is made from 100% brown soba grown in Yabukawa, which is suitable for these conditions. Especially in October, you can enjoy fresh soba at a restaurant along National Route 455 in Yabukawa.

Tsubaki no Sato Ofunato Tsubakiju Bento

Chinju is a word that means longevity, and is said to represent 101 years old. Based on the Japanese dietary philosophy that eating seasonal foods that are harvested locally during the season is the healthiest.

Local cuisine (tofu dengaku, etc.)

A seasonal panel display of wild plants from the Hayasaka Highlands. The restaurant sells soba mochi, skewered mochi, and dengaku tofu.

Hope Water System Iwanakan

The ``Iwana'' grown using the abundant spring water from Mt. Iwate is one of the best in the world. In addition to the standard salt-grilled dish, you can also enjoy it as sashimi or sushi.

Kippin Abalone

Yoshihama dried abalone (Kippin abalone) is a high-quality dried abalone created and preserved by the climate and fishermen of Sanriku Yoshihama. Nowadays, our products are highly valued not only in Japan but also around the world, and are exported mainly to countries such as China.

Kita no Chocolate Factory & Store 2door

2door is a name that comes from the meaning of ``Ninohe'' and the tradition and fusion of Nanbu rice crackers and chocolate. There is a factory inside the store, and you can observe the manufacturing process through glass, as well as a sales corner for limited edition products that can only be found here, an experience corner, and a cafe space.

eisaku candy

Nostalgic candy. This unique candy has a soft texture and is enjoyed by everyone from the elderly to children. This candy was created by our predecessor Eisaku in the early Showa era and has a tradition of over 60 years, with a gentle taste made from natural ingredients.

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Kamaishi Ramen

Kamaishi Ramen is known for its clear amber soup and ultra-thin curly noodles. It is said that ultra-thin noodles, which are boiled quickly, have become popular in order to avoid keeping hungry people, such as steel mill workers and fishermen, waiting. Chinese restaurants, cafeterias, soba and udon shops, etc. are all marked by the "Kamaishi Ramen" banner. Each restaurant has its own unique characteristics, but the common thing is a light, nostalgic taste. I want you to come and taste it.

Noda scallops

Scallops caught in Sanriku are grown in the open ocean with good tidal flow, so they are characterized by their large scallops and firm flesh. Every December, the Noda Scallop Festival is held, and scallops from Noda Village are served.

Kitate Seimen

Half-baked soba made by kneading brown soba harvested at a directly managed farm in the Appi Highlands with southern wheat from Iwate Prefecture. Please enjoy the original flavor of stone-ground soba and the aroma of freshly ground noodles.

Kitakami beef

Kitakami beef is a brand of wagyu beef that Iwate Kitakami is proud of. Kitakami beef grows while absorbing the passion of livestock farmers and the blessings of nature in Iwate, and is popular as one of the highest quality branded cattle in Japan.