IWATE
Shishi(Deer) dance
Shishi Odori originated in the exorcism at the Kasuga Taisha Shrine in Nara. Iwate dancers wears a shishiga-shira play drums and twist and swoosh the sasara bamboo tied to their backs. The dance shows that deer, which destroy fields, obey people. Especially, the action of stepping firmly on the ground means to pray to the god of the earth.
SANSA-ODORI
Beginning on Augst 1st and running for 3days, the traditional local"Sansa Odori" summer dance festival is held. Thousands gather to participate and watch this beautiful display of local heritage.
SANRIKU
The ocean off the Sanriku Coast, where cold and warm currents converge, is known as a world-class fishing ground. The Rias Coast is designated as a national park, thanks to its exquisite view. It's a must-see.
ICHIGO-NI
Ichigoni is typical summer soup with sea urchins and abalones. Ichigoni, which means cooked strawberries, was so named because sea urchins cooked in hot water look like wild strawberries.
KAMOMENO-TAMAGO
It is sold in Iwate, Japan. 12 pieces costs about 1200yen. Just like real eggs of seagull.
KENJI MIYAZAWA
Miyazawa Kenji has transcended the generations to become one of Japan's most read and best loved authors. Born over a hundred years ago in 1896 in Iwate Prefecture, he was only 37 at the time of his death. Kenji's literary works received scant attention during his lifetime and only two books were published before his passing: a collection of children's tales entitled "The Restaurant of Many Orders" and the first section of his most famous work of poetry, "Spring and Ashura." The remainder of the great number of children's stories and poems that he left behind was edited and published only posthumously, after which the richness and depth of his art finally gained wide recognition.
TONO
Homebrew Sake called 'doburoku', rather than hazy Sake', is part of the culture of Japan. TONO is the special area where making of doburoku is allowed.
REI-MEN
Unlike its counterpart originating on the Korean Peninsula, Morioka reimen contains no sobako buckwheat flour. Ever since it was first served at Shokudoen in 1954, Morioka reimen has become a local specialty. With a slowly simmered soup and firm noodles, it's absolutely delicious.
HIRAIZUMI
During the reign of the Fujiwaras (866-1184), Hiraizumi was said to rival Kyoto in grandeur and sophistication, but now all that remains are the temples of Chusonji and Motsuji, both of which are mostly in ruins at that. Famed haiku poet Matsuo Basho penned the famous haiku quoted above, with the end result that now Basho is more idolized in Hiraizumi than anywhere else.
Nanbu ironware
Traditionally, one of the most important industries in Iwate has been the production of ironware, especially Nanbu ironware. One center of ironware production was Hada in the town of Mizusawa.
Wanko Soba Noodles
As soon as you finish a bite-size portion of soba in a lacquered bowl, a server calls out and tosses the next portion into your empty bowl. Once you become full, you announced that you've finished by placing the lid back on the bowl. But remember, it isn't proper to do so when there are still noodles left in your bowl. This style of eating, unique to the region, was developed long ago in order to serve many customers at once.
Nanbu Senbei
"Nanbu" is an old name of this area, including Kunohe. Nanbu Senbei is the salty and sesame taste cracker.