散策 Sansaku

Food of Akita

32 dishes

Aka-zuke/Aka-zushi (Red Shiso sushi)📍 Akita"Aka-zuke/Aka-zushi" is a fermented dish made by marinating cooked glutinous rice in salt-rubbed Red Shiso and vinegar. "Aka-zuke" is also called "Keitomama," in which the red color is reminiscent of the red flower of Keitou (chicken head), and "Mama" indicates rice. In the northern part of the prefecture, it is an indispensable Bon Festival dish that is served to guests after being placed on lotus leaves and offered to the spirit shelf and graves during the Bon Festival. Ingredients used for coloring the lotus leaves include Ume vinegar, Red Shiso leaves, Yamagrape berries, and Natsuhaze berries called "Kohaze", which varies from region to region. Every year, each household would cook 1.5kg of glutinous rice and prepare it in a large barrel. The bright natural red color is very beautiful. It is an all-purpose fermented food that relieves fatigue and promotes digestion, and was essential for surviving the mid-summer season. Its refreshing and crisp flavor makes it easy to eat even in summer when appetite is low. In Daisen City and the surrounding area, the traditional method of pickling is still the mainstream, using Umezuke soup or Umezu, adding Myoga leaves, round cucumber pickles, Red Shiso leaves, sprinkled with salt, and then piling it with Glutinous rice.
Asazuke📍 Akita"Asazuke" is a dish made by boiling rice, then seasoning vegetables and fruits with sugar and vinegar. It is completely different from the generally recognized "Asazuke" (lightly pickled vegetables), and instead is known as a sweet and sour dessert made with rice. This refreshing vinegary dish is eaten throughout Akita Prefecture during the summer. In Akita, the broken rice that is a byproduct of rice polishing is called "Kozaki," and when this is boiled and kneaded, it is called "Kozakineri." Then, when it is seasoned with vinegar, it is called "Konamasu." These names differ depending on the region. Since long ago in Akita, the second rice was used up as koji rice or as a base for pickles, and this Asazuke is another example. Rice planting was once a women's job in Akita, and the perfectly sweet and sour Asazuke eaten after a long day of work was a delicacy that permeated and healed their tired bodies. This dish, which makes good use of the rice that could not be sold on the market, is a traditional food filled with the wisdom of farmers. The ingredients vary depending on the region, but seasonal ingredients such as cucumber, pineapple, mandarin oranges are frequently used by the various households.
Damako nabe📍 AkitaA local dish made at home and indispensable in winter in Akita, it consists of chicken, vegetables, and rice dumplings poked in a mortar and pestle in a chicken broth. It is said to have originated in the Minami-Aki region around Hachirogata. Originally, damako nabe was called "tsukego," a dish containing grilled fish such as wakasagi, crucian carp and whitebait, all of which are the produce of Hachiro Lagoon, and seasoned with miso. However, as the Hachiro Lagoon was reclaimed and the catch of fish drastically decreased, people began to turn away from fish and chicken bones and meat were used in place of fish. In Akita, children's plaything "otedama" is called "damaiko." Freshly cooked rice is placed in a mortar and pestle, and the damaiko is then crushed with a wooden pestle and balled up in the palm of the hand. It is said that the name "dumako" came from its resemblance to a rice dumpling, or otedama. There is also a theory that because the dumplings were so tasty that children would eat them with great enthusiasm, the word "damako" came to be used to describe a child who eats silently.
Hatahata zushi📍 AkitaOriginally a deep-sea fish, hata-hata originally came to be called hata-hata because they appear in large schools in nearby waters only during their spawning season, when the sea is rough and thunder rumbles, hence the name "hatahatagami," an old word for thunderbolt. It is also known as the thunderfish. Hata-hata is sung in the folk song "Akita Ondo," and is so deeply rooted in the lives of the people of the prefecture that it is said, "I can't celebrate the New Year without hata-hata. In the past, the annual catch of hatahata used to exceed 10,000 tons, but overfishing and changes in the temperature of the Sea of Japan have reduced the catch, and now it is regarded as a luxury fish. As is typical of Akita, a rice-producing region, hata-hata sushi, made with rice and plenty of malted rice, is an essential part of Akita's food culture among hata-hata dishes. There are slight differences in the method of preparation depending on the region. The method of immediately marinating hatahata in salt has been handed down from generation to generation. The method of soaking the grouper in water for a while to remove the sliminess and blood before processing it is a method that produces grouper sushi with a clean taste and no odor, with just the right amount of sweetness from the malted rice. This method has been handed down to the present day.
Hoshi-mochi (Dried rice cake)📍 Akita"Hoshi-mochi" is a rice snack made by cutting and weaving rice cakes into a hanging braid, which contains a large amount of water and is then left out in the cold. "Hoshi-mochi" is a traditional preserved food that has been made in Akita Prefecture as well as Aomori and Nagano prefectures, and other cold-weather farming villages for centuries. It is a typical rice snack especially in Akita, a rice-producing region, and is also known as "frozen rice cake" because it is made using the cold winter weather. If the timing of "Kanjime" (freezing and drying) during the cold season is not right, the rice cakes will crack and fail, so it can be said that these sweets are unique to farmers who work daily with the weather. Because they are filling and high in energy, they have been eaten not only as a snack for children, but also during breaks in rice planting. The sweetness of the vegetables and sugar brings out the umami of the rice, and the crispy texture and simple flavor are the characteristics. The dried rice cakes from the Kita-Akita region are especially crispy and soft because they are made with a lot of water.
Iburigakko📍 AkitaTakuanzuke is Akita's typical smoked and dried daikon pickles. It is now made throughout the prefecture, but in the past it was a local dish made by farmers in the land area of the prefecture. In Akita, where winter comes early, especially in the southern land area of the prefecture, the moist westerly winds from the Sea of Japan are blocked by the Ou Mountains from late autumn to winter, resulting in more rainfall and snowfall, shorter hours of sunlight, and lower temperatures. Due to the deep snowy environment where the sun-dried daikon radishes for making takuan (sweet dumplings) would drop below freezing without being sufficiently dried, the daikon radishes were dried on the hearth of the house. The heat and smoke from the hearth fire enhanced the preservation of the daikon, and by soaking them in rice bran and salt to remove the moisture, the daikon could be eaten over the winter. In addition, the winter temperatures slow fermentation, and the smoked aroma on the daikon and the pickled ingredients fuse with each other with a good salinity, creating a unique umami and flavor. This takuan pickles dried over an open hearth is said to be the prototype of iburigakko, which originated in the Muromachi period (1333-1573) and was produced in almost every household in this area. Iburi" means "smoked" and "gakko" is the dialect word for "pickles" in Akita.
Imonoko-jiru📍 Akita"Imonoko-jiru" is a soup dish made using taro and is also eaten as a hot pot dish. Known as a local dish of Iwate and Akita, it is also eaten in various areas including the Tohoku region. In Akita Prefecture, the buds and the buds of those buds that are attached to the parent taros are called “imonoko.” "Imonoko-jiru" uses these taro buds as the main ingredient and is filled with autumn delicacies such as chicken, mushrooms, and edible wild plants. The taro grown in the Yamauchi area of Yokote City is made in the soil and climate unique to this area and is characterized by its soft texture and unique stickiness. Taro cultivation has a long history, and it is said that it began about 270 years ago, during the Kyoho period, when seeds were ordered from the Sendai region of Miyagi Prefecture and cultivated under the name of “dai-imo.” In the southern part of the prefecture, it is a typical autumn local dish that is contrasted with kiritanpo nabe in the northern part of the prefecture.
Inaniwa udon📍 Akita稲庭うどん（いなにわうどん）は、秋田県湯沢市稲庭町が発祥の、手延べ製法による干しうどんである。一説には日本三大うどんのひとつに数えられる。同じ製法で作られた「稲庭そうめん」もある。
Junsai Nabe (Junsai pot dish)📍 Akita"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along with chicken, gobou(=burdock), and other ingredients. "Junsai" is characterized by its smooth and juicy texture, and it goes very well with chicken. Having an abundant amount of junsai in the pot is the local specialty. "Junsai", often called “watershield” in English, grows in freshwater marshes and ponds. It is a perennial aquatic plant and is from the water lily family with round leaves floating on the surface of the water. The bright green leaves grow from spring to summer, and the jelly-like shoots that emerge from the stems are eaten. In Japan, it used to grow wild in many places, and in Akita Prefecture, it was growing wild in "Kakusuke-numa" in the town of Mitane. It has been called "nunawa" (swamp rope) in the region, because it grows long and thin like a rope in the swamp. People have eaten junsai for a long time, but environmental changes have reduced its native areas. The local people began to cultivate and maintain the "junsai" swamp with the passion to save their precious foodstuff. Now, the town of Mitane has become one of the largest producers of "junsai" in Japan. Even today, "junsai" are carefully hand-picked one by one on a little boat, which has become a summer tradition in the town of Mitane.
Kamabuku (Potato and Mochi Cake)📍 Akita"Kamabuku" is a sweet cake made from boiled and mashed potatoes with glutinous rice flour and sugar, and formed into a half round shape. In Japan, rolled dishes, such as "Datemaki" and "Futomaki", have been widely eaten on special occasions. In Akita Prefecture, "Kamabuku" is made to resemble "Kamoboko" fish cake, and has been an indispensable treat for celebrations and festivals. It is said that in the old days, fish was hard to come by in the mountainous inland areas of Akita Prefecture, so they devised a creative way to use familiar ingredients. In the Kami-Iwakawa area of Mitane Town, the word "Kamabuku" is a dialect of "Kamaboko." In the Yamadate area of Odate City, it is called "Agemono", a gift, because it was made during the off-season in winter and given to relatives and others. Unlike regular "Kamaboko" fish paste, "Kamabuku" does not contain any fish paste. Instead, it is a mixture of potato pur e, glutinous rice flour, sugar, and salt. In some areas, short-grain rice or sticky rice flour (=iriko), or short-grain rice flour is used. Depending on the family, the dough is mixed with "Azuki beans(=Red beans)", pumpkin, walnuts, sesame seeds, or other ingredients of their choice. The colored dough and the potato dough are rolled on top of each other to create a gorgeous looking "Kamabuku". It has the simple sweetness of the ingredients, chewy texture and fully satisfying. Because of the time-consuming nature, fewer and fewer people make this confectionery, which makes it precious and difficult to taste these days.
Kasube-ni📍 Akita"Kasube-ni," is a dish of Dried Stingray, (dried Kasube) cooked in a sweet and spicy sauce. In Hokkaido and the Tohoku region, there has long been a tradition of skillfully cooking and eating Stingrays, which have a somewhat peculiar taste. Dried kasubes originated in Hokkaido and were brought to the ports of Noshiro and Tsuchizaki by the Kitamae-bune, which sailed around the Sea of Japan from Hokkaido to Osaka in the days when refrigerators were not yet widely available. It has been valued as a preserved seafood. "Kasube-ni," is characterized by its softly simmered Fish flesh and crunchy cartilage. It tastes good even when cold, and is resistant to damage even in hot seasons, so it was once a valuable summer treat with few fish. It was also an indispensable dish at festivals, weddings, funerals, and when entertaining guests. In the old days, “Kasube”, was called “Kasu”, meaning "scum" of fish, but nowadays, the amount of catch and the frequency of fishing have decreased, and “Kasube”, is considered a rare and high-class fish. Still, people in the Tsuchizaki area use a lot of dried” Kasube,” every year to make it with vigor in order to preserve the traditional taste of” Kasube-ni”, that has been handed down from generation to generation. The annual "Hikiyama event of the Tsuchizaki Shinmeisha Festival (Tsuchizaki Port Hikiyama Festival)" held in the Tsuchizaki district is commonly known as the "Kasube, Festival" because it is customary for each household to make "Kasube-ni", and entertain guests during the festival.
Kiritanpo Nabe📍 AkitaKiritanpo nabe is a hot pot dish in which rice cooked in a broth made from chicken bones and seasoning is then mashed and combined with vegetables. It originates from the Odate and Kazuno regions, and it is said that it began with people who retreated to the mountains for charcoal-making or logging who would cook mashed leftover rice that had been skewered and grilled with chicken and vegetables. There was a period where the essential ingredient, hinaidori, a breed of chicken native to Akita Prefecture, was designated as a national treasure and couldn't be eaten, but thanks to Hinai's mayor at the time, the crossbred hinaijidori was born, once again restoring that household taste. The meat of hinaijidori resembles the original pheasants and turtledoves in composition, and its fat is smooth, which makes for excellent pairing with "tanpo." The grilled rice on skewers resembles the head of cattails, and has come to be called "tanpo," meaning short head. "Kiritanpo" means cut "tanpo," indicating the shorter length they must be cut into in order to fit into the pot.
Koi no Ama-ni (Sweet and savory simmered carp)📍 Akita"Koi no Ama-ni” (Sweet and savory simmered carp) is a dish prepared by slicing carp and simmering it slowly after removing the blood. It is enjoyed not only in Akita prefecture but also in other regions such as Yamagata, Ibaraki, and Nagano prefectures. Carp has long been valued as a precious source of protein, and in the inland areas of Akita prefecture, it has been enjoyed as a special treat on festive occasions such as New Year's, festivals, and weddings. Carp raised in Akita's fresh water have little muddy or fishy smell and are loved by Akita residents for their "Ama-ni" (sweet and salty), which is cooked softly over a long period of time. Each part of the carp has its own unique flavor, such as the elegant meat, the chewy skin, and the elastic roe. In the inland regions of the prefecture, it is customary to eat freshwater carp not only in sweetened broth, but also in "Tataki"(minced) and "Koikoku" (miso soup), and in some areas, sweetened broth is always included as a part of "Osechi" dishes for New Year's. In households welcoming a new bride, this dish was often served as a symbol of celebration, using the wordplay between the invitation "Koi" (come) and the fish "Koi" (carp).
Kyanokko jiru/Keno-jiru📍 Akita"Kyanokko jiru" is a soup dish of finely chopped vegetables, wild vegetables, and kidney beans seasoned with Dashi (=Japanese soup stock) and miso. This traditional dish is part of the culinary culture in the Tohoku region, including Akita and Aomori Prefectures. It is typically consumed during the post-New Year period known as "Koshogatsu" starting from January 15, after various year-end and New Year events, as a way to relax and wish for good health in the coming year. In the past, it was a nutritious local dish made in large pots to avoid frequent kitchen activities during the New Year, allowing people to reheat and consume it over several days. There's a belief that ”Kyanokko jiru" originated from a local dish called "Ke-no-Jiru (=soup with rice porridge) in the Tsugaru area in Aomori prefecture, and came to be eaten in the northern Akita Prefecture as well. In different places, it is known by various names, such as "Ke-no-Jiru" or "Kyano Jiru" in Kazuno City, and "Ke-no-Jiru" or "Kenoko" in Oga City. In Northern coastal areas like Mitane Town and central areas like Hachirogata Town, it may be referred to as "Kyano-ko." A distinctive feature in Akita is the use of "Zunda", a rice cake made from mainly green soybean flour, creating a unique regional flavor.
Nasu no Hana-zushi (Eggplant flower Sushi)📍 Akita"Nasu no Hana-zushi" is a pickled dish made by layering large, sliced eggplants with glutinous rice, chrysanthemum flowers, and red chili peppers. It is called "Sushi" because it uses rice. In some regions, it might be called "Hanakko" or "Nasukko." In Akita, there are many pickled dishes, but "Nasu no Hana-zushi" is an indispensable dish for the New Year. The contrasting colors of the purple eggplant, yellow chrysanthemum flowers, and red chili peppers create a beautiful and festive appearance. It is considered a work of art among Akita's pickled dishes. In Yokote City, cultivation of the rounded, purse shaped "Aratokoro Nasu" (eggplant) has flourished since the end of the Taisho era (1912-1926) and the beginning of the Showa era (1926-1989). The eggplant was salted at harvest time, pickled in late fall when chrysanthemums bloom, and eaten during the New Year's holiday. Akita's long period of deep snow has led to the development of unique storage techniques, and "Nasu no Hana-zushi", which can be preserved for a long time, is one such example. Originally, "Nasu no Hana-zushi" was strongly salted for preservation, but these days, there is a trend towards making it more palatable by preparing instant-pickled versions. The sweet flavor of rice malt unique to glutinous rice, combined with the saltiness, along with the refreshing aroma of chrysanthemums, makes it a distinctive pickle. "Nasu no Hana-zushi" has become an indispensable preserved dish, especially during the winter months.
Nasuno-koujizuke (pickled eggplant with kouji)📍 Akita"Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji. It is pickled mainly in the southern part of the prefecture. In the old days, during the eggplant harvest season from July to October, every household would lavishly use the second-best rice from the new crop and make it as one of their winter preparations. Akita Prefecture is home to many traditional vegetables, and there are many varieties of eggplant. The famous "Aradokoro eggplant" from Yokote City, characterized by its drawstring shape, is valued as "Hana-zushi". There are also "Sekiguchi eggplant" from Yuzawa City and "Senboku round eggplant" from Daisen City that are still cultivated as native varieties despite being pushed out by various improved eggplant varieties. The dark blue color of the skin is bright and crispy, and the inside is firm. Since both the flesh and peel are firm, the flesh does not easily retain water even when stored in salt, making them useful for long-term preservation in "Nasuno-koujizuke".
Natazuke Pickles📍 Akita“Nadazuke” are made by pickling daikon radishes cut by a hatchet (nada in Japanese) in amazake (sweet sake). The three great gakko (pickles) of Akita prefecture are iburigakko (smoked daikon), sotoboshi (outdoor dried pickles), and namazuke (raw pickles). As well as pickled persimmons, there are a variety of raw pickles such as natazuke, named after the thick bladed hatchets (the kind normally used to remove tree branches) that are used to roughly chop the daikon. The forestry industry was very successful in Akita due to the prefecture having a number of different types of timber including natural Akita cedar, thus it was very common for households to own a hatchet.. As cutting daikon with a hatchet causes the flesh to fray when coming in contact with the blade, the flavors sink deep into it, even when cut into thick pieces. A distinct characteristic of natazuke is that it retains the quality of the daikon's crunchy texture and the natural sweetness of koji (malted rice). Gakko are so essential to the people of Akita prefecture that apart from being used for everyday meals, bento boxes, as well as accompaniments for alcohol, eating gakko with tea is such a popular way to enjoy them that they have the phrase “gakko chakko” (gakko and tea).
Natto jiru📍 AkitaNatto soup is a miso soup mixed with carefully ground natto, and is a local dish of the southern region of Akita Prefecture. Natto soup is a local dish from the southern region of Akita Prefecture. Natto originated in various parts of Japan, and today Yokote City is one of them. During the military campaign of 1083-1087, which took place in Yokote City, farmers delivered boiled beans wrapped in straw to Minamoto no Yoshie's side, which was struggling with the supply of goods. The farmers tried it and found it tasty. This legend led to the erection of a monument in Kanazawa Park in Yokote City. Mushrooms and wild vegetables, which are the main ingredients, are picked in spring or fall, stored in salted storage, and used after removing the salt when making natto soup. Because of the time-consuming nature of this dish, it has taken root as a dish for ceremonial occasions such as weddings and funerals. In the inland areas of the southern part of the prefecture, natto soup is popular among men and women of all ages, and many people look forward to eating it in the winter.
Oyaki📍 Akita“Oyaki ”,is a traditional confectionery made by wrapping Red bean paste with a crust made of” Mochi “Glutinous rice and baking it slightly. Shinshu” Oyaki”, with its Wheat flour, and Buckwheat flour skin, and” Nozawana,” or “Eggplant filling”, is well known as “Oyaki”, but Akita's “Oyaki”, is made from Glutinous rice, or Rice flou,r and is characterized by its Red bean paste, filling. It is said that “Oyaki,” has been offered to the mountain god every year on December 12, and in the southern part of the prefecture, it is still customary to grill and eat” Oyaki”, during this time of the year. In some areas of Daisen City, there is still a custom of make a wish to let the” Oyaki, “to take one's bad things away and pouring it into the river to pray for good health and good fortune. It is also famous as a specialty of the morning market, which has a history of more than 500 years in Gojome Town, and has long been enjoyed as a familiar snack. It is characterized by its gentle sweetness and additive-free flavor, which is made by focusing on bringing out the flavors of the ingredients themselves. The Rice cake, has been prepared in various ways in each household, such as by kneading ingredients such as Pumpkin, and “Yomogi,”(mugwort), into the Glutinous Rice, to add color.
Persimmon pickle📍 Akita"Persimmon pickle" is a pickle made with plenty of radish and astringent persimmon, and pickled with salt and sugar. In Akita Prefecture, where fermentation culture has taken root, a variety of pickles have been handed down from generation to generation, including smoky pickled radish and pickled radish with amazake. One such pickle is persimmon pickle, which is made from an astringent persimmon called Kumoshikari persimmon, which is grown in the gardens of households in Kakunodate-cho, Senboku City, Akita Prefecture. Unzen persimmons can be eaten after removing the astringency, but since the end of the Taisho era, Hiratake persimmons and Yokote persimmons have been widely distributed and eaten fresh in the prefecture, and so Unzen persimmons have been used for drying and pickling. In the old days, it was customary to harvest the Unzen persimmons and prepare persimmon pickles after the rice cultivation work was completed in the fall. The secret to its deliciousness is to make it with a large quantity of persimmons, as many as radish. The crispy texture of the radish soaks up the umami of the persimmon, and the moderate saltiness and sweetness of the persimmon make it a favorite pickle in the Kakunodate area even today.
Sanbai-miso📍 Akita"Sanbai-miso" is a rice cake dish made from a combination of glutinous rice flour, short-grain rice flour, and azuki beans. It is said that the name came from the fact that it was made by adding one cup of each three ingredients. Although miso is not used as an ingredient, it is said that this is because the combination of the ingredients looked like miso, and also because miso used to be used in the past. Originally, there was a local sweet in the Omagari area called "Hana-miso" seasoned with miso or sugar and soy sauce, and it is believed to have originated from "Nebana-miso" made with starch from bracken roots during bad harvests in the Edo period. Later, rice harvested by farmers became the main ingredient, and the name changed to "Sanbai-miso" or "Hana-miso. In the Yokote area, a similar dish called "Sanbai-mochi" also exists. It is characterized by the sweetness of the ingredients themselves and the sticky texture of the azuki bean paste. In the South Area of the prefecture, it has often been prepared as a stacked box dish for gatherings. Depending on the household, "Sanbai-miso" are made with pumpkin, walnuts, or sesame seeds in addition to azuki beans.
Sasamaki📍 AkitaGlutinous rice wrapped in bamboo leaves, tied with rushes, and steamed. It is a traditional food made in various parts of the prefecture, and is called "chimaki" in Japan, and in some areas it is rolled with bamboo bark. In addition to Akita, chimaki wrapped in bamboo grass can also be found in Niigata, Yamagata, and the Aizu region of Fukushima Prefecture. Kumazasa has long been used as a folk medicine and valued as a cure for all illnesses. Bamboo grass leaves are said to have antibacterial and antiseptic properties, and have long been used to wrap preserved and portable foods. Glutinous rice is less abundant and more expensive than Uruchi rice, so it has long been used as a celebratory food. Sasamaki," or bamboo grass rolls, are a luxury food culture unique to this rich rice-producing region. In Akita Prefecture, sasamaki used to be an event food for Dragon Boat Festival and Sanaburi (a celebration of the completion of rice planting). In the days when rice planting was done entirely by women, farmers' daughters would return to their hometowns for "sanaburi vacations" and bring sasamaki as a souvenir from their wives' homes.
Shottsuru Nabe📍 Akita"Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stock) made from the traditionally handed-down fermented salted fish sauce known as "Shottsuru," with the addition of "Hatahata" (=Japanese sandfish). This winter specialty is popular in Akita because, from November to December, the prime season for "Hatahata" (=Japanese sandfish), it is most abundant in the waters off the coast of Akita Prefecture compared to the rest of Japan. "Shottsuru" is a fish sauce made from salted fish left to stand for at least a year until the fish dissolves. It is then strained to extract "Umami (=a savory essence)," serving as a traditional seasoning in Akita Prefecture. It was developed as an alternative to soy sauce during a time when soy sauce was considered a luxury item. "Hatahata" (=Japanese sandfish), typically residing in deep-sea waters of 500 meters, appears near the coast during stormy weather and thunderous times, coinciding with their spawning period. Known as "Hatahata-gami" in ancient language, derived from the thunder deity, it's also called "Kaminari-uo" or Thunderfish. This dish combines the refined flavor of "Hatahata" (=Japanese sandfish) with the crunchy fish roe called "Brico," accompanied by a light soup and the distinctive aroma of Shottsuru, creating a harmonious taste with a smooth richness. Ingredients such as tofu, Japanese leek, and Napa cabbage are often included, but in the birthplace, Oga, enjoying a simple soup only with "Hatahata" (=Japanese sandfish) is the tradition.
Tamago Kanten (Egg agar-agar)📍 Akita”Egg kanten” is a food made by mixing egg and sugar into ”kanten” liquid and then solidifying it. ”Kanten” is made from the seaweed known as tengusa. After being dissolved and filtered, it is allowed to dry outside to solidify. By repeatedly freezing it during intensely cold nights and sun-drying it during the day, the result is a naturally dried stick of kanten. ”Kanten” is characterized by being more elastic and hardening more firmly than either gelatin or agar. Since it can be dried and stored for long periods, it has been highly valued as a preserved food in Akita during the region's long winters. In Akita, primarily in the southern regions, ”kanten” is always served at gatherings, and it has long been a familiar snack accompanying tea. At important family events, homemade dishes are served as torimawashi, which are passed from person to person. Because kanten can be cut into any number of pieces to match the number of people and conveniently packed up for people to take home, it is often served as a torimawashi dish. Among the many ”kanten” dishes, egg ”kanten” is particularly well known. However, it can be made in many different ways: by solidifying beaten eggs, egg soup, or boiled and mashed eggs. Another ”kanten” dish made using eggs which cannot be omitted is kaminari kanten (lit. “thunder kanten”), which is made by dissolving sugar and ”kanten” in a liquid, mixing in milk and eggs, and then solidifying it. This recipe has been handed down in the south of Akita, and it is said that those who could prepare this dish well would become “good wives”.
Tara-Jiru (Codfish Soup)📍 Akita"Tara-Jiru(Codfish soup)" is a one-pot dish of codfish and spring onions simmered in a miso-based broth. In Akita Prefecture, "Tara (=Codfish)" is a typical winter fish as well as "Hatahata(=sandfish)" and in season in winter because they come up to the shallows around February to spawn. The famous Kakeyo Matsuri, a Codfish festival held every year on February 4, the first day of spring, at the Kanaura-Yama Shrine in Nikaho City and known as a strange festival because of the way the people hang Codfish on a pole with a straw rope and carry them along the 2-kilometer route from the Kanaura Fishing Port to the Kanaura-yama Shrine, which is rare in the whole country. Kakeyo Matsuri is a traditional ritual in which fishermen offer big Codfish to local guardian god and Ebisu (one of the Seven Lucky Gods, and a god of prosperity) to pray for safety at sea and a bountiful catch, and has continued for over 300 years since the Genroku era. Tara-Jiru is a staple Akita winter dish that includes not only Codfish meat, but also Ara (bony parts and skin-on meat), liver, and soft roe, all of which are enjoyed during the most delicious cod season from late January to February.
Taranokoiri(Stir-fried dish with cod roe)📍 AkitaCod is an indispensable winter fish in Akita Prefecture. Generally speaking, "Tarako (=cod roe)" is the roe of Alaska pollock. However, in Akita Prefecture,"Tarako" means Pacific cod roe. "Taranokoiri(=Stir-fried dish with cod roe)" is astir-fried dish with cod roe, Konjac noodles and japanese leek. Compared to the Alaska pollock, Pacific cod roe is coarser, but has a better taste. In Akita Prefecture, cod roe has long been eaten in its entirety during the winter, as in the custom known as "Tarajiru (=cod soup)", and raw cod roe has also been valued as a winter foodstuff. In addition to Akita Prefecture, there still remains a culture of eating cod roe in Yamagata and Aomori Prefectures.In Yamagata Prefecture, where cod is caught,the dish is called Taranokoiri as well. In Aomori Prefecture, it is called Koae. Especially in Akita, "Taranokoiri(=Stir-fried dish with cod roe)" has been an indispensable New Year's good-luck dish to wish for a new child. Depending on the region, vegetables such as gobou(=burdock) and carrot, and chikuwa (fish cake) are also stir-fried together.But in the Yuri Region, where cod is grown, it is simply made with only konjack (=yam cake) and green onions, and plenty of raw cod roe is used to savor the flavor.
Tenko azuki no Sekihan(Red Rice with Black-eyed Peas)📍 AkitaAkita's sekihan (red rice). Japan's sekihan culture has regional distinctions and cuisines; it is an indispensable food for auspicious days and celebrations. The origin of sekihan is said to be a relic from the ancient rice (akagome) that was offered to the gods, the ancestor to modern rice and a near-red color, or because red is used to dispel evil spirits. Until the Edo period, it was normal to eat ancient rice, but with technological developments in selective breeding, rice has transformed into its current-day strain. However, since the custom of offering red rice to the gods and then eating it was deeply ingrained, sekihan, white rice dyed with azuki beans, began to spread in the mid-Edo period. Akita has a dearly loved bean nicknamed "tenko azuki" (black-eyed pea), which is used there for sekihan. Akita's sekihan is also unique in that it uses sugar, which is different from typical sekihan. Black-eyed peas bleed color better than typical azuki beans, and because people dislike using the split hulls of azuki beans for the auspicious sekihan, they used black-eyed peas whose skin stays intact and doesn't easily split. The slightly purple-tinged color of sekihan made with black-eyed peas is unique to Akita. Sekihan is made without exception for Obon, New Year's, and important ceremonies in the family, and there is also the custom of eating it as "kokuhan" (black rice) on the sad occasions of observing the peaceful death of someone who has respectably lived their natural span of life.
Tofu Castella📍 Akita”Tofu Castella” is a confectionery made by taking tofu that has been squeezed and had the water drained from it, mixing it with sugar and eggs, and baking it in to the shape of a “castella” sponge cake. As a tofu dish that has been handed down in the southern region of Akita Prefecture, it has long been eaten as a side dish at ceremonial occasions, as a snack, or as an accompaniment to tea. While the standard castella is famous in Nagasaki, it was originally based on so-called “nanban” confectionery introduced from Portugal, and developed through a recipe unique to Japan. During the Edo period, Akita Prefecture was a prosperous trading center on the Sea of Japan. It was an environment to which the latest fashions from Osaka and Hokuriku easily made their way. However, since sugar and eggs were expensive for the common people, and since tofu was a precious ingredient, it is said that they first made Tofu Castella to eat only on special occasions. It is a confectionery that is characterized by its unique, moist texture that retains the flavor of tofu.
Tomburi no Nagaimo-Ae📍 AkitaTomburi is the dried, peeled outer skin of the 1 to 2 mm green fruit of the Houki-Gi(Kochia tree of the Akazaceae family) and known as "caviar of the field" because of its fish roe-like texture. It is said that the name "Toh-buriko" became "Tomburi" because it resembles the roe of Toh-no-Buriko(Sandfish) which derived from “Toh” (Tang dynasty) has been eaten in Akita for centuries. In Odate City, the sole producer of Tomburi in Japan, it is said that the custom of eating Tomburi has existed since the Edo period (1603-1868), and this special technique has been passed down to the present day and distributed throughout Japan. It became widely known when it caught the eye of the then Empress during the National Sports Festival held in Akita Prefecture in 1961. "Tomburi", which is in season from October through spring, is dried, boiled, and then peeled. The process is very labor-intensive, involving multiple hand washing to remove the thin skin, and the removal of foreign substances. The technique has been carefully passed down in the Odate area to the present day. It has a light flavor without any peculiarities and is characterized by its bitey texture. It is a highly nutritious food with a good balance of vitamins and minerals.
Tororomamma (tororo rice)📍 Akita"Yama-no-imo" (Japanese mountain yam) in a "Suribachi" (Japanese mortar) and mixing it with a thick miso soup to create a spread. In the Akita style, it is made with a type of "Yama-no-imo" that has a firmer texture than "Nagaimo" (Japanese long yam). Yama-no-imo is often circulated as "Tsukuneimo," characterized by its round, black appearance resembling a fist and its low moisture, dense, white, and sticky interior. In Akita, a major rice-producing region, production of Yama-no-imo has increased, especially in Odate City, because it is easy to grow and does not compete with rice cultivation. Tororo has been highly valued as a nutritious food known for its energizing properties and is believed to have the power to ward off evil spirits. Therefore, there is the tradition of eating it on New Year's Day. In some regions, it may also be consumed on the 2nd or 3rd morning of the new year. In the Yuri area, the custom is to sprinkle tororo in a straight line between the gates of the house to pray for good health, and in the Daisen area, the custom is to offer "Tororo jiru" (tororo soup) to the altar of the gods on New Year's Day. In some areas, people also eat "Tororo-meshi" (tororo rice) on the day following the celebration to bring happiness to the family as tororo is considered an auspicious food.
Yokote yakisoba📍 Akita横手やきそば（よこてやきそば）は、秋田県横手市周辺で販売されている焼きそば、ご当地グルメである。片面焼きの目玉焼きがトッピングされているのが特徴。
kiritanpo📍 AkitaKiritanpo (きりたんぽ) is a Japanese dish particularly in Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth. It can then be served with sweet miso or cooked as dumplings with meat and vegetables in soups.