products

Nanbu Senbei Crackers

Dec 18, 2018 []

Nanbu Senbei Crackers

Nanbu senbei is a type of crackers from the Nanbu region of Aomori. In the end of Edo period, the region experienced famine and poor harvest, which led to the formation of a food culture around wheat and buckwheat instead of rice. People used to make half-baked flour or buckwheat... read more

Imo Mochi no June-ae/Oshiruko

Dec 18, 2018 []

Imo Mochi no June-ae/Oshiruko

Imo, or potato, is a treasured produce in the Shimokita region in Aomori due to its resilience to the summer cold and humid Yamase winds. It is one of the staple foods in the area in addition to cereals and flour-made food. Potato is a very versatile ingredient that is... read more

Octopus Dogu-Jiru

Dec 18, 2018 []

Octopus Dogu-Jiru

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

Ichigoni Urchin Soup

Dec 18, 2018 []

Ichigoni Urchin Soup

“Ichigoni” is a type of soup made with sea urchin and abalone in a seafood broth. It is a local specialty of Hashikami town in Aomori prefecture. The red colored sea urchin is said to resemble ichigo, wild strawberries, misted in morning fog, thus the name “ichigo-ni.” It is typically... read more

Hittsumi

Dec 18, 2018 []

Hittsumi

“Hittsumi” is a type of country-style dumpling made with flour and water and cooked in a broth filled with chicken, vegetables, and mountain vegetables. The name “hittsumi” is derived from the word hiki-chigiru, which comes from the act of tearing off dumplings from the dough. In the Nanbu region of... read more

Jappajiru

Dec 18, 2018 []

Jappajiru

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

Kakke Dumpling

Dec 18, 2018 []

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 triangles, then boiled. It is served with green onion seasoned miso or garlic seasoned miso. The word “kakke” is said to have originated from the... read more

Nanban Miso

Dec 18, 2018 []

Nanban Miso

In the Kanto region, nanban miso typically refers to a chili-infused miso. However, “nanban miso” written in hiragana is a completely different dish of Japanese pickles made from fresh vegetables such as daikon, carrots, cucumber, perilla seeds, and green chillies. The vegetables are mixed together with malt (koji) and fermented... read more

Sushiko Pickled Rice

Dec 18, 2018 []

Sushiko Pickled Rice

Originally from the rice country of the Seihoku area in the Tsugaru region, sushiko is a unique Japanese pickle made with rice. Sushiko uses lactic fermentation and is made with steamed mochi rice, pickled red shiso leaves, and fresh vegetables such as cucumber or cabbage. The sweet flavor produced by... read more

Monkfish Dressed in Miso

Dec 18, 2018 []

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 no tomoae, or monkfish dressed in miso is a local cuisine only found in the Shimokita region of Aomori. In Aomori, ankou no tomoae is... read more

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