Ingredients

Yamato Shijimi Freshwater Clam

Jul 27, 2021 [ingredients]

Yamato Shijimi Freshwater Clam

Nurtured from the rich forest and water, Aomori delivers the“Yamato Shijimi” freshwater clam. As the second largest producer of shijimi clam, the quality of Aomori’s clams is well-known as evidenced by its nickname, black diamond, from its beautiful shell. Lake Jusanko and Lake Ogawara in Aomori are brackish water lakes... read more

Sea Pineapple “Hoya” – A Summer Delicacy

Jun 28, 2021 [ingredients]

Sea Pineapple “Hoya” – A Summer Delicacy

Sea pineapple, or hoya, is a rare marine produce found mostly in the northeast of Japan. It is popular as a summer delicacy in Aomori, a perfect appetizer to accompany a summer drink. About Sea Pineapple Sea pineapple can be found attached to rocks and stones on the coast. Its... read more

Sea Urchin from Aomori Prefecture

May 17, 2021 [ingredients]

Sea Urchin from Aomori Prefecture

Aomori prefecture produces two types of sea urchins, the northern sea urchin and the short-spined sea urchin. The northern sea urchin from Aomori prefecture is especially sought after for its fine taste. Its peak season spans over pre-spawning season in the spring to early summer. From the Tsugaru Strait to... read more

“Sakura-masu” – A Spring Gift from the Tsugaru Strait

Apr 23, 2021 [ingredients]

“Sakura-masu” – A Spring Gift from the Tsugaru Strait

The Fish of the Spring, “Sakura-masu” returns to fresh water during the cherry blossom season “Sakura-masu,” or cherry salmon, is said to have earned the name due to its peak fishing season coinciding with the cherry blossom season. Another reason is that mature Sakura-masu bear pink cherry color scales. Its... read more

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