Mar 11, 2024 [ingredients]
The sunchoke has been increasingly gaining attention as the healthy vegetable. Among them, the red sunchoke, which contains more inulin than the commonly available white sunchoke, has become increasingly popular in recent years as a "super food." In Aomori, a variety of processed products are produced using the red sunchoke.... read more
Feb 07, 2024 [ingredients]
In this issue, we highlight the Aomori winter fish “cod.” Aomori Cod Aomori Prefecture has one of the highest catches of cod in Japan. Cod return to Mutsu Bay during the spawning season from December to February, when their bellies are full of milt and roe and they are at... read more
Jan 05, 2024 [ingredients]
Characterized by its strong stickiness and unique flavor, "jinenjo" yam has long been prized as an herbal medicine from the mountains. In this issue, we introduce "Fukaura Shirakami Jinenjo Yam" cultivated by the Fukaura Shirakami Jinenjo Research Association in Fukaura Town. The Fukaura Shirakami Jinenjo Research Association was formed to... read more
Dec 13, 2023 [ingredients]
Aomori prefecture boasts the nation's largest catch of flounder in Japan. Flounder, or hirame, is a premium fish popular for its firm texture and refined flavor. As a symbol of Aomori, it has been designated as the "prefectural fish.” It can be enjoyed throughout the year, but the winter flounder... read more
Nov 14, 2023 [ingredients]
In this issue, we introduce a fish that is well-known to the people of Aomori Prefecture: salmon. Salmon is actively fished from fall to winter at various fishing ports in Aomori Prefecture, mainly by set nets. Aomori Prefecture catches approximately 750 tons of salmon trout, making it the second largest... read more
Oct 30, 2023 [ingredients]
Autumn is known as the season of plentiful bounty of delicious produce in Japan, and many Japanese welcome the season as the “autumn of appetite.” In this issue, we will introduce “kemame,” a type of edamame that grace the tables of Aomori in the fall. About Kemame The kemame is... read more
Sep 15, 2023 [ingredients]
Soba, or buckwheat, is widely grown in Aomori Prefecture, and various soba varieties are rooted in the regions. Aomori residents have a great affinity for soba. Tsugaru soba is found in the Tsugaru region, Hashikami soba is from the Nanbu region, and soba kakke is a regional traditional dish. We... read more
Aug 29, 2023 [ingredients]
August is the hottest month of summer in Japan, where the four seasons present varying climate. In this issue, we will introduce Egonori, a mineral-rich seaweed that is perfect for such hot weather. About Egonori Egonori is a red seaweed that belongs to the family Echinodermata. It grows abundantly in... read more
Jul 20, 2023 [ingredients]
Blueberry harvest begins around the end of June. Aomori Prefecture is well known for apples; however, blueberries are also widely grown across the prefecture, mainly in Hachinohe, Towada, Nakadomari, and Higashidori. It is believed that blueberries were first introduced to Hokkaido from an American agricultural experiment facility in 1951, then... read more
