Aomori is the top producer of many products in Japan.
The prefecture offers unique, locally sustained products.
There are two groups of strawberries in Aomori, the winter/spring strawberries harvested between November and June, and summer/fall strawberries harvested between July and October. Size,... more
Codfish is an essential fish in Aomori that is used for celebratory dishes in the new year. Until 1945, it was a common sight to... more
Wakaoi is one-year-old kombu (kelp) that is thin and soft. In the coastal area of the Tsugaru peninsula, the kombu, caught in February through March, is salted, dried under the sun, and preserved. “Wakaoi onigiri” is a rice ball wrapped with the “wakaoi” kombu instead of “nori” seaweed. Fishermen eat it when they go out to sea, and the people who work in the mountain. 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.