Morioka City Central Wholesale Market
The central wholesale market of Morioka. As an inland market, it handles fish from the Sanriku coast and fruit and vegetables from the prefecture.
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The central wholesale market of Morioka. As an inland market, it handles fish from the Sanriku coast and fruit and vegetables from the prefecture.
The fish market of Ofunato. It handles landings of Pacific saury and mackerel.
A koji shop in Hachimantai. Visitors can prepare rice koji and experience making miso.
Straw craft in Tono. Visitors can try weaving items such as the horse-shaped Chagu Chagu Umakko.
A sake brewery in Ichinoseki. It makes both sake and craft beer, and opens its brewery buildings to visitors.
A sake brewery in Morioka. You can tour a brewing storehouse completed in 1988, where brewing tools remain.
A sake brewery in Ninohe. It went overseas early, and exports account for a high share of its sales.
A craft beer brewery in Morioka. It began by taking over old equipment from Germany.
The prefecture's agricultural research institute. It breeds varieties of paddy rice and upland crops.
The prefecture's fisheries research institute. It deals with stock enhancement and aquaculture, and with techniques for wakame seaweed and abalone.
A fisheries science museum in Miyako. It presents the fishing industry of Sanriku.
Agricultural irrigation water drawn to the foot of Mount Iwate. A civil engineering work that turned volcanic ash land into farmland.
A facility that incorporates small hydropower generation into the agricultural irrigation canals of Waga.
A pick-your-own farm in Rikuzentakata. Beds are raised so wheelchair users can pick, and twelve varieties are grown.
A farm stand in Ninohe selling junemochi, rice cakes ground through with perilla seed and grilled over charcoal.
A grilled-meat and cold-noodle restaurant in Morioka, known for firm noodles made with potato starch.
A workshop in Iwaizumi where you can make the town's specialities: pottery, plant dyeing, sausage.
A restaurant run by a Morioka farm, serving steaks and burgers of Iwate shorthorn beef.
A farmhouse restaurant in Kawasaki, Ichinoseki, serving kanibatto, a local dish made with mitten crab caught nearby.
A blueberry farm in Rikuzentakata growing 1,500 bushes of 30 varieties, and making preserves as well.
A blueberry farm in Tsukimoushi, Tono. Opened in 2018, with a wide field to pick across.
The local cooking of Iwaizumi, including ramen whose noodles carry acorn flour, eaten here since Jomon times.
A local dish of Rikuzentakata: mitten crab from the Kesen River, crushed and stirred into a clear soup where it sets.
A sushi restaurant in Oshu, held to be the first to serve Maesawa beef as nigiri.