Honshu’s Northernmost Culinary Area
Kazamaura Ankou Course Meal
Ankou (monkfish) caught in Kazamaura is exceptionally fresh due to their selective handling that allows it to be brought in alive. Thanks to the excellent freshness and quality, Kazamaura ankou is served not only in hot pots and as tomoae (monkfish dressed in miso), but can be prepared as sashimi, karaage, and ankou foie gras. Ankou dishes that were once only appreciated by locals are now available to visitors between the months of December to March every year.
Monkfish
Monkfish Dressed in Miso
Where to find:
* Please note multilingual services may not be available at some establishments.
Ominato Navy Korokke
The Ominato Navy Korokke is a remake of the korokke served in the old Navy unit stationed in Ominato, Mutsu city, before the World War II. The korokke is made with potatoes from Shimokita and fried in beef tallow.
Potatoes
Where to find:
* Please note multilingual services may not be available at some establishments.
Shimokita Miso Kayaki
Using scallop shells instead of a pot, Shimokita Miso Kayaki is a specialty dish featuring local seasonal ingredients. Bonito stock, scallop, and other locally sourced ingredients are stewed in miso and beaten egg.
Kayaki Miso
Sea Scallops
Eggs
Fish
Where to find:
* Please note multilingual services may not be available at some establishments.
Oma Tuna
The distinguished Oma Tuna is Bluefin tuna, also known as kuromaguro or honmaguro. In the town of Oma, visitors can find exceptional dishes featuring the local tuna such as sushi and tuna rice bowl.
Tuna
Where to find:
* Please note multilingual services may not be available at some establishments.
Ominato Kaiji Curry
In the Maritime Self-Defence Force, it is customary to eat curry on Fridays during their long voyages in the sea to establish the days of the week. Each ship based in the Ominato Maritime Self-Defence Force have their own original curry recipe, a heartening dish to support the seamen in their duties. The Ominato Kaiji Curry available to the public follows the recipe of each unit, under the direct guidance of each ship’s cook. The curry served at ten local restaurants have even received the approval of the captains of the ships.
Where to find:
* Please note multilingual services may not be available at some establishments.
Higashi Dori Hirame Sashimi Course
This course meal highlights the prefecture’s fish hirame (halibut). With the local all-natural halibut as the key ingredient, the course meal also uses local Higashi Dori produce. The sashimi and the three rice arrangements are the main dishes of this course.
Flounder
Octopus
Nagaimo
Where to find:
* Please note multilingual services may not be available at some establishments.
The Original Ominato Sora Kara
In the Aviation Self-Defence Force, fried chicken or karaage has been renamed with a play on words to signify the airmen’s wish to soar higher as a unit (“空上げ” kara meaning sky, age meaning soar). Each base works together with the local community to brand their karaage as a local specialty.
The Original Ominato Sora Kara belongs to the 42nd Alert Group based in Mutsu city. It uses chicken produced in the Shimokita peninsula, marinated in grated Aomori apples, garlic, and soy sauce, and fried to perfection.
Chicken
Garlic
Apples
Where to find:
* Please note multilingual services may not be available at some establishments.
