Apr 26, 2022 [ingredients]
As the season of cherry blossoms approaches in Aomori prefecture, so does the season for Mutsu Bay’s “Togekuri-gani,” or helmet crab. The sweet, delicate flavor of the meat and the rich crab innards are simply superb. About Helmet Crab Helmet crab, or togekuri-gani, is classified in the family of Atelecyclidae,... read more
Mar 25, 2022 [ingredients]
Nagaimo Production in Aomori Aomori prefecture is one of the main producers of nagaimo, accounting for approximately 40 percent of the domestic market. Nagaimo is mainly farmed in the eastern Nanbu region, specifically in Towada city, Misawa city, and Tohoku town. The Nanbu region is susceptible to cold weather damage... read more
Feb 25, 2022 [ingredients]
Aomori local cuisine is best paired with Aomori’s local sake. Today’s highlight is “Aomori Sake,” the best accompaniment to Aomori’s delicious foods. Japanese Sake from Aomori Prefecture Aomori Prefecture, blessed with beautiful, rich nature and traditional culture, produces one of the best sakes in Japan thanks to its quality rice,... read more
Jan 27, 2022 [ingredients]
Ankou no Tomoae The village of Kazamaura can be found in the northern part of the Shimokita peninsula of Aomori prefecture. With plentiful catch from the sea, “ankou,” or monkfish, is a specialty of this village. The ankou found in Kazamaura are caught using a rare technique that keeps the... read more
Dec 24, 2021 [ingredients]
Namako, or sea cucumber, is a must-have ingredient for the Japanese celebration of the New Year. The town of Yokohama in Aomori prefecture is a well-known producer of sea cucumber. This is an introduction to the “Yokohama Namako” harvested in the town of Yokohama. History of “Yokohama Namako” The “namako”... read more
Nov 30, 2021 [ingredients]
“Aoimori Kurenai Salmon” was unveiled by the Aomori Industrial Technology Center after 15 years of research, intended for raw consumption. The fresh water farming takes advantage of the clean water from the rivers and springs in Aomori, in addition to a special feed using Aomori apples and garlic in the... read more
Oct 18, 2021 [ingredients]
About Ikkyu Nyukon Kabocha Squash Ikkyu Nyukon Kabocha Squash is produced in the Shimokita and Imabetsu regions of Aomori prefecture, with each plant allowed to bear only one fruit. As the plant matures, offshoots and extra fruits are removed, leaving only a single fruit on the main branch. Taking in... read more
Sep 27, 2021 [ingredients]
From the UNESCO World Heritage site Shirakami Mountains to the Hakkoda Mountains, the rich forests feed the streams and the soil in Aomori prefecture to produce incredible tasting rice. Aomori gets the longest sunshine duration in the Tohoku region* during the rice growing season from May to October, producing nutrient-rich... read more
Aug 26, 2021 [ingredients]
Mutsu Bay Scallops are known for their sweet savor and plump texture. Boasting outstanding quality and flavor, they are among the most highly prized seafood from Aomori prefecture. What Makes Mutsu Bay Scallops Delicious Mutsu Bay is surrounded by the Shimokita and the Tsugaru peninsula. The mineral-rich water from the... read more
