Tokyo island cuisine

HOME > DISCOVER × TOKYO > OFF FOR A WEEKEND IN PARADISE! > Tokyo island cuisine

Main content starts here.

Off for a Weekend in Paradise!Back to Discover × Tokyo

Discovering special island flavors Tokyo island cuisine

Island cuisine starting with shima-zushi

Tokyo’s islands have their very own local cuisine. Shima-zushi (literally “island sushi”), said to originate in Hachijojima, is a type of hand-pressed sushi topped with Japanese Spanish mackerel or other white-fleshed fish marinated in soy sauce and mirin. Blacktip grouper, locally known as akaba, is a favorite high-end ingredient. Grade B gourmet dishes are also gaining popularity, from Miyakejima’s mackerel sandwich to the Ogasawara Islands’ curried swordfish.

Specialties made with the bounties of land and sea

The islands also offer a wealth of specialties made with the bounties of land and sea: tropical fruits, ashitaba leaves, kusaya dried fish, flying fish, and splendid alfonsino. Simple snacks like milk rice crackers and varieties of shochu unique to each island make popular souvenirs. They’re also available at Tokyo Islands Love, the antenna shop at Takeshiba Pier.

1.Mackerel sandwich (Miyakejima), 2.dried splendid alfonsino (Mikurashima), and 3.Hingya salt miso (Aogashima)

1.Dried moray eel (Toshima), 2.shochu Moriwaka (Kozushima), and 3.curried swordfish (Ogasawara Islands)
* Exhibited at Tokyo Islands Love Fair “Shima Jiman (Prided Islands) 2014”

Tokyo Islands Love

Inquiries

03-5472-6559

URL

http://islands-love.com/( External link ) (Japanese)

Back issues

SEARCH GO TOKYO