Abalone from the Ise-Shima region is a highly prized seafood delicacy from Mie Prefecture, recognized as one of the region’s signature Mie Brand products. Abalone has a long-standing cultural significance in the area and is traditionally offered as a sacred delicacy to Ise Jingu, one of Japan’s most important Shinto shrine complexes.
Three varieties of abalone are harvested in Mie Prefecture: black abalone, disk abalone, and giant abalone. Each is valued for its distinctive texture and rich flavor. Simple preparations are particularly recommended, allowing the natural taste of the shellfish to take center stage. Popular ways to enjoy it include fresh abalone sashimi and abalone sautéed in butter.
Abalone has also played an important role in Japanese ceremonial customs. The decorative strips of paper known as noshi, traditionally attached to gifts and gift envelopes, originated from dried abalone meat. In the original practice, the flesh was carefully sliced into long, thin strips, stretched, and dried to create noshi-awabi.
Toba City is home to a special facility where this traditional noshi abalone is prepared for presentation to Ise Jingu. It is the only facility of its kind in Japan dedicated to producing this sacred offering, and the craft continues to be passed down through the work of local people.
To help consumers identify the origin of their seafood, fisheries cooperatives involved in direct sales use tags that certify the production area of abalone, much like those used for Japanese spiny lobster. This system helps provide greater confidence in the origin of these prized local products.
Peak season: July to September. Summer is an excellent time to discover abalone from Ise-Shima. Whether enjoyed as sashimi or lightly cooked with butter, this celebrated seafood offers a taste of the region’s rich coastal heritage and centuries-old traditions.