Kashiwa-mochi with generous filling

Add water to the glutinous flour and knead to make the dough. Wrap the homemade red bean paste with the mochi skin and steam.

Akagari no Sato
Akagarichoguchi 575-6, Masuda City
TEL:0856-31-7088

Autumn fruit-flavored cookies

Cookies made from dough kneaded with locally harvested chestnuts and yuzu Experience the four seasons from the subtle aroma and flavors of these cookies.

Shimane Rider House, Maron Kobo
Kakeya-cho Hata Kamimachi 441-5, Unnan City
TEL:090-7970-9362（tanabe Mitsuo）

Fig Jam

This homemade jam is made by placing freshly picked figs in a large pan before adding sugar and lemon juice to them and simmering the ingredients slowly.

Ito Farm: The House with Fig Fields
Taki 418-1, Taki-cho, Unnan City
TEL:0853-86-3734

An aged yuzu-kosho seasoning with tangy notes

This seasoning is made by adding natural salt to locally harvested yuzu and bell peppers before aging the mixture. This tangy seasoning is perfect for a variety of dishes.

Oetakayama Kizunakan
Oe 1706, Oshiro-cho, Ota City
TEL:0854-85-2204

Rice dumplings that are a staple for Boy's Day festivities

These dumplings are wrapped using a uniquely local technique with bamboo leaves that have been collected from the mountains.

Mineji Yuzanso
Kyushita 1586-1, Mitoya-cho, Unnan City
TEL:0854-45-5800

Preserved food unique to mountain villages: Plums wrapped in perilla leaves

Red perilla leaves harvested from the fields are used to wrap homemade seeded dried plums that have been mixed with sugar.

Imachan no Ie
Shimokuchiba 396-2, Onan-cho, Ochi-gun
TEL:0855-87-0533

Gifts from the Sea: The seaweed salt of Shizunoiwaya

This salt is made by boiling seaweed harvested straight from the sea in a large stove and evaporating the water. This is a natural salt that has been dried under the sun for around three days.

Shizuma Village Exchange Club: Umi no Ie, Koura
Uotsu 606 (Koura), Shizuma-cho, Oda City
TEL:0854-84-8360(Office)