Aug 31, 2022 [ingredients]
Kikurage, or wood ear mushroom, is rich in vitamin D and fiber but low in calories. It has gained attention as an excellent ingredient with great benefits to incorporate into the modern diet. The wood ear mushroom found in the Japanese market is mostly imported from abroad. However, domestic production... read more
Jul 26, 2022 [ingredients]
Summer has arrived and with it comes summer fatigue, the sluggish lethargy with loss of appetite or low energy due to the unrelenting heat. Allicin contained in garlic is said to be effective in relieving such fatigue when combined with vitamin B1 in garlic. In this issue, we will introduce... read more
Jun 15, 2022 [ingredients]
Featured in this article is the goldeye rockfish, or “usu-mebaru,” caught in the Sea of Japan of Aomori prefecture. Aomori boasts the number one catch in the nation. About Usu-mebaru “Usu-mebaru” is in the family scorpaenidae, genus sebastidae. With a crimson body and irregular grey colored patterns, its beautiful appearance... read more
May 27, 2022 [ingredients]
With the arrival of spring, sansai, or mountain vegetables, come into season in the mountains of Aomori prefecture. These vegetables can be found at any regular grocery store as well as local markets. Many restaurants feature special menus using “spring ingredients” including mountain vegetables. Wild mountain vegetables are not widely... read more
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
