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  • Uwajima, a land blessed with rich nature

    With a warm climate, green mountains and a calm sea, agriculture and fishing have flourished in Uwajima City since olden times. Nowadays huge amounts of processed agricultural and fishery products are produced, and the city offers a wide range of outstanding, unique Uwajima produce which is worthy of boasting of not only to the rest of Japan, but to the rest of the world, too.

  • Kamaboko & jakoten

    One of Uwajima's most famous specialties is the fish-paste products made from fresh fish caught in the Uwa Sea. These products are said to have 400 years of history. The kamaboko and jakoten have flavors which are unique to the Uwa Sea, and are ideal for souvenirs and gifts.

  • Pearls

    The Uwa Sea, where waves quietly ripple in the deep inlets of a rias coastline. Uwajima is blessed with a natural environment which makes it a suitable place for pearl farming. Nurtured in the beautiful natural surroundings and climate which bless the Uwa Sea, Uwajima pearls are characterized by a deep glow which derives from their thick nacre, and surpass all other pearls in Japan in both quantity and quality.

  • Citrus fruits

    Uwajima City is one of the main producers of mandarins in Japan. With a natural environment which is ideal for production, the city produces a wide variety of mandarins and other citrus fruits throughout the year, and mandarin orchards can be seen all over the city. Visitors to Yoshida Town the northwestern part of the city, can enjoy picking mandarins from late October until mid-December.

  • Uwajima tai-meshi

    Uwajima tai-meshi is a local dish unique to Uwajima. Fresh slices of sea bream (tai) are mixed with a sauce made from soy sauce, mirin (cooking wine), raw eggs sesame and broth, and then served as a topping over rice (meshi). The origins of tai-meshi date back to the times when, after a drinking session aboard ship where they couldn't use fire, marine warriors on the Uwa Sea would put rice in a bowl that they used for drinking their sake and top it with slices of raw sea bream soaked in soy sauce.