Shima Kanko Hotel's seasonal magazine "Shima Time" introduces the four seasons of
Ise-Shima through the local culture, rich nature, and food.
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From Shima Time Autumn 2023 Issue
Iga Ware Doraku-gama
Creating Donabe (Earthenware Pots) Inspired by Local Iga Clay
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From Shima Time Summer 2024 Issue
Traditional Nanko-ume plums, prepared by hand
Beyond refinement
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From Shima Time Summer 2023 Issue
A Revolution in the Future of Food.
Understanding the past, envisioning the future
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From Shima Time Summer 2023 Issue
이세히지키
The Home of Ise Hijiki
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From Shima Time Winter 2022 Issue
Shima Peninsula's Ise-Ebi (Japanese Spiny Lobster) and the Future
Ise-ebi, rooted in the life of a big production area.
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