Aomori Local Cuisine

Aomori prefecture has a wealth of natural resources from the surrounding seas and mountains. The local cuisine of Aomori has evolved around locally available resources that are suited to the northern climate.
In the rural villages of Aomori, traditional dishes rooted to the bountiful natural resources have been passed down through generations, along with the traditional methods of cooking.
Due to distinct differences in climate and locality, the cuisines in Aomori vary greatly by region.
In the local cuisine of the Tsugaru region, the main ingredient is rice. In the Nanbu region, millet and food made from flour; in the Shimokita region, potatoes; and in the coastal region, seafood are the primary ingredients. The food culture of each region has developed while embracing local resources and characteristics.

Wakaoi Onigiri

Wakaoi Onigiri

The most well-known preparation of rice in Japanese cuisine is, without question, “sushi.” However, the original Japanese soul food is rice balls, or “onigiri.” Wakaoi... more

Horse Meat Hot Pot

Horse Meat Hot Pot

Horse has long been a part of the Aomori food culture, especially in places with the character he “戸” such as Sannohe, Gonohe, Rokunohe, Shichinohe,... more

Kayaki Miso

Kayaki Miso

Kayaki Miso, or grilled miso scallop, is a country-style dish in which sea scallops and eggs seasoned with dashi broth and miso are grilled together... more

Monkfish Dressed in Miso

Monkfish Dressed in Miso

Monkfish, or ankou, is a traditional winter fish in Japan. Ankou hot pots and ankou liver are available in the Tokyo metropolitan area. However, ankou... more

Japanese Pickles

Japanese Pickles

Aomori prefecture has a deeply rooted tradition of making Japanese pickles, or tsukemono, with various vegetables and produce. The practice of making tsukemono started out... more

Kakke Dumpling

Kakke Dumpling

“Kakke” is a local delicacy from the Nanbu region, made with buckwheat or wheat mixed with water and salt. The dough is flattened, cut into... more

Akahata Mochi

Akahata Mochi

“Akahata” (Mazzaella japonica) is a type of seaweed that can be cultivated between January and May. In Aomori prefecture, akahata has only been available in... more

Warm Soup Dishes

Warm Soup Dishes

In the northern prefecture of Aomori, it is not uncommon to see temperatures below freezing in the winter. Due to such a frigid climate, warm... more

Snack Foods of Aomori

Snack Foods of Aomori

The first image to come to mind when thinking of Aomori is the apple. There are many types of delicious snack foods that use Aomori... more

Local Sake and Brewed Beverages

Local Sake and Brewed Beverages

Aomori prefecture has a high reputation for its local brews. Enriched by the beautiful natural environment, the land of Aomori prefecture enjoys pure natural water... more

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