Dec 18, 2018 []
Octopus dogu-jiru, or octopus stew, has long been a favorite amongst fishermen. Since the head and legs of octopus are shipped out to customers, fishermen created a dish using the remaining innards. The Japanese name tako no dogu-jiru can be directly translated as “the soup of octopus’s tools.” This derives... read more
Dec 18, 2018 []
Codfish is an essential fish in Aomori that is used for celebratory dishes in the new year. Until 1945, it was a common sight to see locals dragging the fish tied with rope on a snowy road at the end of the year for celebration. Jappa is an Aomori dialect... read more
Nov 30, 2018 []
Senbei-jiru is a country-style dish from Hachinohe in the Nanbu region of Aomori. Nanbu senbei are wheat-flour crackers made from flour and salt. The crackers are broken into pieces and cooked in a dashi broth made from meat, fish, mushrooms, and vegetables. The food culture of the Nanbu region formed... read more
Nov 27, 2018 []
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 in a large scallop shell. Dating back to the Meiji period, fishermen in the Shimokita region of Aomori began the tradition of cooking scallops and... read more
