Seto Bounty

15 Treasures of the Sea and Soil

"Miyajima is an heirloom island. Shaded by ancient forests and fed by the mineral-rich tides of the Inland Sea, these fifteen treasures define the luxury of simplicity."

Environmental Alchemy

Soil, Sea, and the
Three Suns

"The produce of Miyajima is not merely grown; it is forged by a unique maritime climate that locals call the 'Seto Blessing'."

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The Phenomenon of Three Suns

Miyajima produce receives light from three sources: the direct sun, the reflection off the Seto Inland Sea, and the heat radiated back from the stone-faced terrace walls. This intense light is why the citrus here is exceptionally high in natural sugars.

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Volcanic Mineral Filtration

The island is primarily composed of weathered granite. This porous stone acts as a natural filter for rainwater, enriching it with minerals before it reaches the roots of the ancient forests and the oyster beds below.

Climate Metrics

Rainfall Very Low (Dry)
Mineral Density High (Granite/Shell)
Maritime Humidity Moderate (Sea Mist)

This specific balance prevents "water-down" of flavor, concentrating the essential oils in the fruit and the umami in the seafood.

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1. Setouchi Lemons

Citrus • Year Round

Japan's most famous lemons. Because of the low rainfall and mild climate, they are sweet enough to be eaten skin-and-all.

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2. Wooden Shakushi

Craft • Cherry/Keyaki Wood

The iconic rice scoop. Hand-carved to honor the Goddess Benzaiten. It is said that using one "scoops up" good fortune.

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3. Winter Yellowtail

Seafood • Dec - Feb

Caught in the fast-moving currents of the Inland Sea, resulting in a firm, muscular fish with a rich fat content.

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4. Otake Shoyu

Fermentation • Aged 2 Years

Crafted on the neighboring coast using soft spring water. It is lighter and sweeter than the soy of Tokyo.

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5. Oyster Shell Lime

Fertilizer • Historic

Crushed shells are used in the local soil, providing the calcium that makes Seto citrus trees so resilient.

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6. Hassaku Oranges

Citrus • Feb - April

A bittersweet orange that originated in this region. Often used in high-end jellies and marmalades.

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7. Miyajima Woodwork

Craft • Intricate Carving

Trays and bowls carved with 'Momiji' patterns. The wood is untreated to showcase the natural grain.

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8. Kuruma Prawns

Seafood • Summer

"The King of Prawns." Sweet and firm, they are the centerpiece of island celebratory feasts.

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9. Misen Water Sake

Brewery • Artisan

Sake brewed with the soft, sacred water flowing from the peaks of Mount Misen.

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10. Seto Sea Salt

Mineral • Sun-Dried

Large, flaky crystals that carry the faint scent of the sea. Vital for grilling Miyajima oysters.

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11. Temple Green Tea

Beverage • Spiritual

Hand-picked leaves used in the ceremonies of Daishoin Temple. Deeply earthy and grounding.

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12. Nori & Kombu

Ocean Greens • Autumn

The Inland Sea's calm waters produce a thick, high-protein seaweed used in high-end sushi.

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13. Maple Sap Sweetener

Sugar • Seasonal

A rare, local maple syrup used exclusively in the most expensive Momiji Manju fillings.

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14. Eel Broth Concentrate

Base • Umami-Rich

A reduction of eel bones and head, used as the 'secret sauce' for the island's famous rice dishes.

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15. Ceramic Clay

Earth • Pottery

Used to make the rustic tea cups found in the island's ryokans. It retains heat exceptionally well.

Economic Heritage

The Island Exchange

Mapping the flow of flavor and craft across the Seto Inland Sea.

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Primary Exports

  • Oysters (Shell-on & Processed)

    Destinations: Tokyo, Osaka, and International Markets. Miyajima's oysters are the gold standard for high-end Teppanyaki restaurants across Japan's major capitals.

  • Artisan Woodcraft (Shakushi)

    Destinations: Nation-wide. As the "Birthplace of the Rice Scoop," Miyajima exports thousands of hand-carved scoops to temple gift shops and kitchen boutiques throughout Japan.

  • Seto Citrus Essential Oils

    Destinations: Kyoto & Paris. The oils extracted from Miyajima’s lemon peels are exported to luxury perfume houses and Kyoto-based incense makers.

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Primary Imports

  • Rice & Grains

    Source: Hiroshima Plains & Niigata. The Reason: Miyajima is too mountainous and sacred for paddy fields. All rice for Anago-meshi must be brought in daily from the mainland.

  • Wagyu Beef

    Source: Hyogo (Kobe) & Shimane. The Reason: Cattle farming is forbidden on the sacred island. High-end Ryokans import premium beef to supplement the local seafood-heavy menus.

  • Fuel & Infrastructure Timber

    Source: Northern Hiroshima. The Reason: The island's forests are protected and cannot be harvested. All charcoal and construction wood must be imported to protect the virgin "God's Forest."