Matsusaka's local specialties

Matsusaka's local specialties

Matsusaka Beef

Calves of about 7 to 8 months with excellent pedigrees carefully selected from all over the country, starting with Hyogo Prefecture. They are then fattened and treated with the utmost care for about 3 years. As is widely known, they are fed beer to stimulate their appetite and massaged to encourage blood flow, thereby distributing fat evenly. The strictly managed Matsusaka Cattle Individual Identification and Management System ensures consumer peace of mind by providing information about the handling and shipping of products.
The Matsusaka Cattle Competition is held every year at the end of November. In the competition held in 2002, the first prize cow was sold for a record 50 million yen. Matsusaka beef is known for its tender and finely marbled texture that can be cut even with chopsticks, and its taste is highly praised around the world as a work of art.

Matsusaka Beef

Matsusaka Cotton

Matsusaka Cotton was sold and popularized by the Matsusaka merchants who launched their ventures in Edo (now Tokyo), where its beautiful indigo blue and tasteful striped pattern captivated locals.
Nowadays in Matsusaka, you can try on a Matsusaka Cotton kimono and walk around town, or use a loom to weave Matsusaka Cotton yourself.

 
RENTAL KIMONO INFORMATION

Matsusaka Cotton

Matsusaka Green Tea

Mie’s green tea production ranks third in Japan for the amount of land used and quantity produced. Matsusaka is home to a variety known as Fukamushi Sencha. It is steamed twice as long as ordinary green tea, which gives it its deep green color and mellow, sweet flavor. The blessings of a mild climate, rich soil, and the morning mists of the Kushida River produce a wonderfully fragrant tea. In Matsusaka, you can enjoy this delicious green tea while being taught the correct way to drink it.

Matsusaka Tea
Print