Surrounded by mountains and sea, Izu is a veritable gold mine of varying foods and ingredients. Sandwiched between Sagami Bay and Japan's deepest Suruga Bay, the Izu Peninsula's fishing industry is thriving and a wide variety of fish are caught.
The region's temperate climate and fertile soil combined with remarkably pure water make conditions perfect for healthy and delicious crops as well.
Giant Spider Crab
The world's largest crab, the giant spider crab, can be found in the depths of Suruga Bay. It's a specialty of Heda in Numazu City and the trawlers are out from September to May, catching these large crustaceans.more
The production of dried fish is thriving on the Izu Peninsula. Numazu City produces the most high quality dried horse mackerel in Japan by traditional methods that have continued since the Edo Period.
Izunokuni City's Izu beef is the only brand name beef produced on the Izu Peninsula. Different from marbled beef varieties, this is a lean red meat full of flavor.more
Affected by the offshore Kuroshio (black current), turban shells are tasty and have a firm texture. Subsisting on nutrient-rich algae, large specimens can weigh over 400g.
Agar weed, used in producing agar and tokoroten (a kind of Japanese noodle), can be harvested in the waters around the Izu Peninsula. Known as a specialty of Nishiizu Town, it is still collected by female skin divers as in the days of old.more
One of Izu's most well-known products is red snapper. Famous among places where the fish is caught are Shimoda City, known for the largest hauls in the country and Inatori District, known for its especially fatty Inatori red snapper. Visitors can enjoy the fish all year long.more
At the top of the Izu Peninsula is Tanna, land that has been used for dairy farming for some 130 years. The dairy cows produce a fresh and flavorful milk which is then used in yogurt, cheese and other dairy products.more
Izu produces the largest share of cherry leaves in Japan. The leaves are often used in such products as sakuramochi, a kind of rice cake. It is said that Matsuzaki Town produces the most in Japan and the cured leaves are delivered around the entire country.more
Raw Wood Shiitake Mushroom
Izu's shiitake mushrooms are cultivated by spreading spores on logs in the forest. Grown without the use of chemicals or fertilizer, the flavorful mushrooms are one of the Izu brand's top products.more
Hakone Seiroku Mishima Vegetables
These brand name vegetables are grown west of Hakone at over 50m elevation. The mineral rich red clay fields are on a slight angle for good drainage and the fertile soil produces large vegetable and potato harvests.more
Blessed with a warm climate, the Izu Peninsula is home to a great number of mikan orchards. From October to June, visitors can try their hand at picking a number of different varieties of mikan including "Wase Unshu" and "Amanatsu".more
From Shizuoka Prefecture's main varieties "Akihime" and "Benihoppe" to the large and especially sweet "Aiberry", visitors can enjoy picking strawberries from December to early-May.more
Izu has the most land dedicated to the cultivation of wasabi in all of Japan and produces the largest and highest quality harvests. The famous spring water irrigated "Ikadaba Wasabi Fields" create a truly remarkable landscape that has even been featured in beautiful village scenery contests and selected as one of Shizuoka Prefecture's top ten terraced fields among other honors.more