New-crop "Sakura-mai", cooked in a clay pot
Atsuma is farming country where rice growing runs deep. The town's branded rice, "Sakura-mai", is the Nanatsuboshi variety. At Mitsu this local rice is cooked in a clay pot, and in the steam that rises the moment the lid comes off, the air of Atsuma is there. Autumn is when the year's new crop comes in.
Hokki surf clams, at their best from autumn
Atsuma sits close to the Pacific, and the Iburi area is rich in seafood. Neighbouring Tomakomai lands more hokki surf clams than any other municipality in Japan. The clams are said to be at their best from autumn into winter. At Mitsu, whatever arrives that day is served as sashimi or grilled.
All year round: Mailabuta pork, Biratori beef and free-range eggs
The meat course uses Mailabuta, a branded pork raised in Atsuma, and Biratori beef from the neighbouring town. It is trimmed by hand from a large block, and the heat is adjusted so the meat keeps its freshness. At breakfast there is a rolled omelette made with free-range eggs. These three hold up the table at Mitsu whatever the season.
Where these ingredients come from is covered on the Ingredients of Atsuma page, and the shape of the course on the Dining page.
