What to Eat on the Izu Islands

Ashitaba Tempura

The direct translation of ashitaba would be “tomorrow’s leaf” which is reminiscent of the plant’s health benefits. It is native to the Japan’s islands. Ashitaba is high in B12 and is normally used in herbal medicine to treat heartburn and other gastro-related problems. However, on the Izu islands, ashitaba is found in food form. A popular menu item is ashitaba tempura. The health benefits offset the indulgent deep fried shell. Ashitaba tempura can be found in most restaurants and izakayas as a side dish.

Grilled Aji

Of course the Izu islands is famous for their fresh seafood. This Japanese horse mackerel is best grilled and served for breakfast with the whole body intact. Most ryokans serve aji as their traditional Japanese breakfast option alongside white rice and miso soup. The fish is relatively simple. Seasoned lightly with salt, the gentle aji taste stands out with its mild flavor. Ryokans offer either a western or Japanese breakfast option. For an authentic experience, opt for the Japanese option and start the day off with a protein filled breakfast.

Kusaya Fish

Kusaya is the Izu islands’ notorious dish. Comprising of salted and fermented fish, kusaya is a local delicacy only enjoyed by locals and adventurous eaters. Kusaya lasts for a long time because of the fermentation. The fish is infamous for its smell. Some kusaya is aged up to one hundred years and can fill a room with its identifiable fishy odor. The scent is loved by some and loathed by others. It’s an experience visitors can only try on the Izu islands. The dish can be found in local izakayas and is enjoyed with local sake or shochu. It is also a common souvenir and can be found canned or bottled, which decreases the smell.

Sashimi

Sashimi is caught fresh and served daily in local restaurants and izakayas. A variety of local fish is served thick and is paired well with some local shochu in an izakaya. Sea snails are not uncommon on a sashimi platter. Sushi is another popular dish, especially bekko sushi. Bekko sushi is marinated in a soy sauce and chili mix. The sushi was originally created for preservation. The marinade creates a slight fermentation that makes the fish last longer.

Salt Cake

Natural salt is abundant on the Izu islands and works as a culinary souvenir for friends back home. Found in both beauty products and food, Izu’s salt is made from the salt water and steam from the hot springs. Aogashima is famous for its Hingya salt, which is known to be high grade and expensive. The natural salt can be enjoyed in many forms, including salt cake. This buttery snack can be enjoyed on the island and makes for a unique souvenir.

Seafood Yakisoba

Yakisoba is a pan fried noodle dish enjoyed on hot summer evenings at local festivals. In Niijima, the yakisoba is given a seafood twist. Octopus and squid are mixed with the savory noodles, creating a flavor reminiscent of summer. Outside of summer festivals, yakisoba is found in izakayas and makes for a good late night snack to split with friends.

Shochu

Local shochu, a barley based drink, is the most popular alcoholic beverage on the Izu islands. Each island has their own specialty, with Oshima’s family owned Gojinka being the most popular.

Shochu

The brewery is located on the island and the izakayas are proud to serve their own community’s shochu. The local shochu is organic and fresh, much like everything else in the archipelago. Be sure to ask the friendly izakaya staff for recommendations.

Izu Oshima

Tokyo Oshimamachi

0499222177

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