At the Forefront of Craftsmanship in Mie, Where Tradition Meets Innovation

From Banko pottery to pearl culture, aromatic seaweed, and sparkling sake, the region is reinventing itself sustainably.

11.03.2025

Mie Prefecture is a region blessed with abundant seafood and mountain delicacies, alongside rich cultural and historical landmarks such as Ise Shrine and the Kumano Kodo pilgrimage routes. Situated at a crossroads between east and west, Mie has long been a hub of trade and exchange. It is also the birthplace of pearl culture and home to a wealth of craftsmanship that seamlessly blends traditional techniques with innovative methods.

Craftsmanship nurtured in Mie is prized among many to this day. One notable example is Yokkaichi Banko ware, a style of pottery produced in Yokkaichi City and Komono Town. Its earthenware donabe clay pots, known for their superior heat resistance and heat retention, account for 80% of Japan’s entire production. Iga kumihimo, a decorative braided cord with origins in the ninja heartland of the Iga region, also remains a revered traditional craft, with its colorful handwoven silk braids, in particular, holding top market share in Japan. The region is also renowned for its culinary specialties, including Matsusaka beef, one of the world’s most famous wagyu brands, as well as Ise udon noodles and Ise sencha green tea, further showcasing the richness of Mie’s cultural heritage.

Grounded in nature’s blessings, tradition, and masterful techniques, Mie’s craftsmanship continues to evolve, shaped by contemporary trends and a spirit of bold creativity. Ethical craftsmanship has emerged, with artisans repurposing sacred Miyama cedar from Ise Shrine and discarded pearl shells to create sustainable chopsticks. Meanwhile, local sake brewers are pioneering sparkling and dessert-style varieties, and marine farmers, in an initiative that has garnered global attention, are using cutting-edge ‘land-based aquaculture’ to cultivate aromatic suji aonori seaweed—each product born from Mie’s fertile environment.

By fusing heritage with modern ingenuity, Mie’s artisans are creating products that embody both tradition and the spirit of the times. A wealth of dynamic artistry sits at the forefront of Mie’s craftsmanship, just waiting to be discovered in person.

Sakai Kogeisha, a specialist in pearl inlay craftsmanship in Shima City, showcases the mastery of this iridescent, time-honored art.

Ise Jingu, located in Ise City, Mie Prefecture. Worshippers from all over Japan come to visit. (c) HIDEKI NAWATE/SEBUN PHOTO /amanaimages

At Ito Syuzo in Yokkaichi City, brewers are redefining sake with sparkling and dessert-style varieties, exploring new frontiers in the craft.

Minamiise Marine Bio, located in the town of Minamiise, cultivates premium ‘suji aonori’ seaweed through land-based aquaculture, using Ise’s subterranean seawater.