Shopping & Eating

Tatsuno Soy Sauce

Tatsuno is one of the four soy sauce production areas in Japan. With its low iron content, the water of Ibo River is perfect for making light soy sauce.

A superb product painstakingly manufactured by highly skilled artisans using traditional techniques.

Bean paste bun with a light soy sauce flavored skin.

A plum wine dessert of ‘nanko’ plum from the Kishu area (Wakayama) wrapped in an amber colored jelly.

Rice cake sweets in the image of grilled sweetfish containing strained bean paste.

Plum Products

 Processed products such as pickled plums, plum juice and plum jam made from the green plums of the Mt. Ayabe plum groves in Mitsu-cho.

You can enjoy the local specialty somen noodles at this shop located in Tatsuno Park.

The wine uses 100% of green plum ‘gyokuei’ extract from the plums at Mt. Ayabe plum groves.

Leather Goods

Leather developed as a local industry, and today the main products manufactured are primary goods (tanned leather) and secondary goods (gloves for industrial use etc.)

The pericarp of ‘shikokumai’ (purple and black rice) contains anthocyanin pigments and many health products which use this rice such as vinegar, miso, somen noodles, and bread etc. are being developed.

School Satchels

The area boasts the highest production volume and market share in the industry.

Sweetfish Dishes

In June people enjoy young sweetfish as the first fish of the season. The fish become even more delicious at the end of the rainy season when they become fattier.

These high quality sweet Ibogawa tomatoes can be eaten almost all year round.

Grilled Conger Eel

A delicious grilled dish of fresh conger eel.

Fresh sand lance fish boiled in sugar and soy sauce (‘kugini’ style) is the taste of the spring season.

The fresh radishes and carrots are grown on reclaimed land which is a nationally designated production area.

This sake is made from ‘shinriki’- a kind of rice discovered by Maruo Jujiro, who was from Mitsu-cho.