Thanks to a mild climate and a clean
natural environment, Shizuoka prefecture offer a wealth
of fresh products from the sea and mountains, making
it a treasure house of healthy, delicious food. More
The cultivation of green tea plants on heights and
hillsides that have good drainage is a flourishing business.
Mikan (mandarin oranges)
Shizuoka's mikan are grown on sunny slopes, such as
the north shore of Lake Hamanako in the west and along
the coast of Suruga Bay in the east. The harvest ranks
among the largest in the nation.
This seasonal delicacy is available throughout Shizuoka,
where spring comes a little earlier than elsewhere in
the country. The strawberry-picking season lasts from
January to May. The famous "stone wall strawberries"
of Kunozan are grown on stone walls.
More musk melons are produced in Shizuoka than anywhere
else in Japan.
The succulent, high-quality melons, the prince of fruits,
are raised in hothouses along the Ota River in Fukuroi
and in Iwata
This fruit has a distinctive thick skin and fresh,
sweet juice. It is grown in Yui on the northwest shore
of Suruga Bay and in Toi in western Izu. The unusual
white biwa raised in Toi is aldso used to make wine.
A specialty of the region since the Edo period, wasabi
is suited for cultivation in Shizuoka because of the
prefecture's abundance of spring water. A must with
sushi, whose populaity as a healthy kind of food has
risen in recent years, wasabi is grown in the Amagi
mountains on Izu peninsula and in the river basin upstream
on Abekawa River. Wasabi-zuke, finely chopped horseradish
steeped in sake lees, makes a delightful present to
take home as a memento of Shizuoka.
Sakura ebi ("cherry" shrimps)
Sakura-ebi are animal plankton of approx. 4-5cm, which
have approx. 160 illuminant spots on the surface of
their bodies. Sakura-ebi can be caught only in the Suruga
Other products from the sea
In addition to tuna and bonito from Yaizu and eel from
Lake Hamanako, the wonderful variety of fresh seafood
that can be enjoyed in Shizuoka includes Ise ebi, which
resemble lobsters, takaashi-gani (giant Japanese crab),
abalone, horse mackerel, sardines, aji (mackerel) and