Dec 18, 2018 []
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
Dec 18, 2018 []
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
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 []
“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
Dec 18, 2018 []
“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
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
Dec 18, 2018 []
“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
Dec 18, 2018 []
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
Dec 18, 2018 []
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
