Iseshima: Always sustainableIseshima: Always sustainable

Once every 20 years at Ise Jingu, a ritual known as Shikinen Sengu is conducted in which the shrine structures are rebuilt and the deities are ceremoniously transferred to the new buildings. This ritual has been conducted for 1,300 years. It has played an important role in passing on the knowledge and skills of shrine carpenters.

Rather than building a sturdy stone castle like in the West, the concept of Tokowaka has been continued to maintain the shrines' everlasting youthful and vibrant form by rebuilding once every 20 years.  
This concept of Tokowaka dares to make change without changing anything, and can be said to be a manifestation of sustainability nurtured by Japanese sensibilities.

It is said that the origin of ama divers dates back to the Jomon period. The Ama culture, which has continued for thousands of years, truly embodies sustainability.

Ama divers have gathered seafood while protecting the environment by assessing their catch one by one and taking only what they need, thereby avoiding the exhaustion of maritime resources.
Today's ama divers have strict limits on when and how often they can gather seafood, as well as on the size of what they can catch.

In addition, ama huts are now very popular among Westerners who are highly conscious of ethical consumption.
The huts not only allow you to enjoy exquisite seafood, but are also highly regarded as spots where you can learn about the ancient Japanese way of living with nature.

When traveling in this area, you will notice that not only fresh seafood but also dried seafood is often eaten.
The flavor of Iseshima's seafood becomes much more concentrated when it is dried, and you can enjoy delicious flavor that is different from sashimi.

But that is not the only reason why dried seafood has been loved in this region.

Toyo'uke-no-Omikami, the deity of food, is enshrined in the Geku outer shrine of Ise Jingu.
When we give thanks for our daily meals, our appreciation for food naturally increases.
Thus, making dried seafood makes food keep longer and eliminates waste.
Here in Iseshima, such a spirit may have naturally taken root.

This region has embodied sustainable living since ancient times.
The presence of the unchanging culture is proof of this. 

For Iseshima, sustainable living does not mean putting up with things.
Centered on the Ise Jingu, it means living together with nature with a sense of gratitude and reverence.

Why don't you contemplate the future of sustainability while experiencing the sustainable lifestyle rooted in Iseshima?