🍱 Ichigo Ni

This is a local dish passed down from the Pacific coast of Hachinohe City and Hashikami Town, as well as others. It is a luxurious dish using only high quality ingredients, such as sea urchin and abalone in a clear broth soup. It is said to have originated in the old days when fishermen dived for sea urchins and abalone and heartily boiled them on the beach. In the Taisho era, it came to be a ryotei (Japanese-style restaurant) dish and was served in beautifully arranged bowls. "Ichigo-ni" got its name from the golden sea urchin floating in the milky white broth produced from abalone extract and other ingredients, as it looked like a hazy wild strawberry in the morning dew when served in a bowl. The elegant and stylish name became popular, and in modern times, it has been passed down from generation to generation with care as an essential dish for weddings and other celebratory occasions.