Aomori is the top producer of many products in Japan.
The prefecture offers unique, locally sustained products.
Nerigomi’s origin is said as the cuisine of vegetable “kuzuyose,” which cooked using “kuzu (potato starch),” of shojin ryori (Buddist vegetarian cuisine). In the Tsugaru region, it is a local dish characterized by using much sugar to make this “kuzu-jiru” tastier. Depends on the area, it is made with potatoes or Japanese taros instead of sweet potatoes. more
Aomori is home to a rich natural environment producing fresh top-quality produce. In addition, Aomori has distinct food cultures that have developed and continue to evolve within its many local regions.