Mie

Mie is located on the eastern side of the Kii Peninsula, featuring a long and narrow terrain stretching about 180 km north to south, from Yokkaichi and Kuwana in the north to Owase and Kumano in the south. The Ise Plain spreads across the north, where rice, vegetables, and tea are cultivated around Ise and Tsu. The southern Owase and Kumano areas are among the wettest regions in Japan, with annual precipitation reaching 3,000 to 4,000 mm due to the Kuroshio Current and the topographic effect of the Kii Mountains, featuring steep mountains approaching the coast. The annual average temperature is generally in the 15 to 16°C range across the prefecture, with both the north and south being mild. The central Matsusaka and Watarai regions are complex agricultural zones combining tea, Mandarin Orange, and pasture lands on hills. In Ago Bay and Matoya Bay, the aquaculture of pearls, oysters, and Akoya pearl oysters has developed, utilizing the calm and nutrient-rich inner bay environment. In the open ocean of Ise-Shima, Ise ebi (spiny lobster) fishing is conducted, and the Ise ebi catch of Mie is ranked 1st nationally. The area around Matsusaka City is a cattle fattening area and the production center for Matsusaka ushi (beef), forming a complex food production region where agriculture, fisheries, and livestock farming coexist.

Source: MAFF Crop Statistics (Reiwa 5 / 2023), JMA historical weather data

The characteristic of the food industry in Mie is that the three sectors of agriculture, livestock, and fisheries each possess brand strength at the national level. While the two major brands of Matsusaka ushi and Ise ebi hold a solid position in the high-end food market, the prefecture also has products like Aosa nori, Ise cha (tea), and pearls that rank 1st nationally or highly in production. Geographically, it is unique in that different industrial zones are formed along the north-to-south terrain: the agricultural zone of the Ise Plain, the pasture and fattening zone of Matsusaka, the aquaculture zone of Ago Bay and Matoya Bay, and the fishing zone of the Kumano Sea. In addition, the food culture dissemination power backed by visitors to Ise Jingu is high, and the recognition of ingredients produced in Mie is increasing through collaboration with processed goods and local dishes such as Ise udon, tekone sushi, and Akafuku mochi.