散策 Sansaku

Food of Aomori

33 dishes

Akakabu no Senmaizuke (Red Turnip Pickles)📍 Aomori“Akakabu no senmaizuke” refers to traditional red turnip pickles of the Tsugaru region of Aomori prefecture. Red turnips are harvested just before the snowy season begins. They are pickled with Dashi(=Japanese soup stock) made with Kombu(=kelp), vinegar and Zarame(=coarse white sugar), which create a sweet and sour taste. Red turnips have been cultivated in Tsugaru for a long time and it has a soft flesh which makes it suitable for pickling. The skin and flesh are both red and once vinegar is added, the vinegar turns into a beautiful red color. It adds a colorful element to the rest of the dishes being served. The Tsugaru area has a snowy winter which makes vegetables scarce and “Akakabu no senmaizuke” is a popular recipe to make at the end of autumn to last until the following spring.
Bara-yaki📍 AomoriBara-yaki is a local gourmet dish that originated in Misawa City, Aomori Prefecture, and is said to have spread throughout the southern region, including Towada City.
Bekomochi📍 Aomori"Bekomochi" has been passed down from generation to generation as a special sweet eaten during the Dragon Boat Festival, and is now eaten as a snack. "Bekomochi" originates from a sweet called "kujiramochi", which is made by steaming non-glutinous rice flour and glutinous rice flour with water and sugar, and was originally introduced by "kitamaebune ships" during the Edo period. In Hokkaido and Aomori Prefecture, people ate "kujiramochi" instead of "kashiwamochi" during the Dragon Boat Festival. In the Shimokita region, where rice cultivation was not developed, rice was a precious commodity, and rice cakes were only eaten on special occasions. During the 1960s, "kujiramochi" with flower patterns was created mainly in Ohmamachi, and were eventually reborn in the form of "bekomochi" with beautiful colors and patterns. There are various theories as to the origin of the name, such as "the process of making it brings it together like the back of a cow" or "the combination of brown sugar and white sugar resembles the speckled pattern of a cow". Recently, the number of colors has increased, and the patterns have evolved into more complex ones, such as those of animals and cartoon characters.
Gappara-mochi📍 AomoriIn the past, when ironing at home to achieve crispness, people used a mixture called "rice paste" applied to fabric. It was made by mushing soaked rice in water. The leftover rice residue, not well crushed during this process, was called "Nori-kasu." To avoid wasting it, people mixed it with black sugar, formed it into dough, and then pan-fried it to create a delicious snack. It is said to be called "Gappara-mochi" because the ingredients are transferred to the baking pan "Gapapp" (onomatopoeic word) at once and baked. It is a local snack from the Tsugaru region, which enjoyed a relatively warm climate in Aomori prefecture and was prosperous in rice cultivation. It reflects the culture of not wasting food, typical of the Tsugaru region. It is also known as "Nori-kasu-mochi."
Goma-gohan (Sesami seeds Rice)📍 AomoriIn the Tsugaru region, where extensive reclamation was carried out from the beginning of the Edo period, various rice dishes developed. The term "iro-meshi" or "iro-gohan" was used to refer to rice with various ingredients mixed in and flavored with soy sauce. "Goma-gohan" or "goma-mama" is one example of this. Because of its pitch-black color, it was made and offered at Buddhist altars on "Ke-no-hi," such as Buddhist memorial services and days of devotion. On the other hand, in some regions, the dish is prepared sweet by adding sugar, and it is made as an alternative to "Seki-han" (red rice) during events like rice planting or shrine festivals. The version with only sesame seeds is called "Goma-mama," and the luxurious version with chestnuts is referred to as "Kuri-iri Goma-mama."
Hittsumi (Wheat Flour Dumpling Soup)📍 AomoriLocal cuisine from southeastern Aomori Prefecture to north-central Iwate Prefecture, which was the territory of the former Nanbu domain. In the Nanbu region, where the cold climate was not suitable for rice cultivation, farmlands spread out. Therefore, dishes using minor grains, wheat flour, and buckwheat flour have been handed down from generation to generation. According to one theory, "hittsumi", wheat flour dumpling, has been made since the Heian period (794-1192). It is popular as a soup with a variety of ingredients that can be served as both main and side dish. It has been easily made not only during the postwar food shortage period, but also up to the present day.
Hoshi Mochi(Dried rice cake)📍 AomoriIt has long been a preserved food made during the extremely cold season to take advantage of the cold and humid climate. It is also called “Korimochi”, and made in the Tsugaru region, especially famous in Goshogawara City. In the past, frozen rice cakes that looked like a curtain hung from the eaves of houses were a midwinter tradition. The rice cakes are made by adding more water than usual, cutting them, tying them into long strips of straw. Then, dipping them in water on a cold day, hanging them outdoors to freeze, and finally air-drying them. The whole process takes about two months and is very time-consuming. In the old days, the entire community worked together to make them, and they taste best when made in February, the coldest month of the year.
Ichigo Ni📍 AomoriThis 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.
Ika Menchi (Squid hamburger)📍 AomoriIt is a home-cooked dish spread in Tsugaru region, and made from minced ‘Geso', squid legs left over after preparing squid sashimi, mixed with vegetables like onions and carrots, and wheat flour, then deep-fried. There are some stories behind the dish, but it is mainly said that people cooked it not to waste precious squid and to make the most of vegetable scraps just after the end of the war When Food was scarce. The flavor of squid, popping texture, sweetness from vegetables and crunchy flavor have made the dish very popular among all ages.
Inarizushi📍 AomoriThe Tsugaru Plain has a relatively mild climate for a snow country, and rice cultivation is said to have been practiced since the late “Jomon” period (about 3,000 years ago), which led to the development of rice culture. Successive lords of the Tsugaru domain also put a lot of effort into developing new rice fields, which resulted in a large amount of rice production. "Inarizushi" in general refers to a dish where vinegared rice or glutinous rice is stuffed inside sweet and savory fried tofu pouches. However, the "Inarizushi" in Aomori Prefecture, specifically in the Tsugaru region, is quite unique. The most distinctive feature is the pink color of the vinegared rice. This is because red pickled ginger is chopped and mixed into the rice, and sometimes red food coloring is added to make it even redder. The rice is 100% glutinous rice (sometimes mixed with Short-grain rice), and the seasoning is quite sweet due to the generous use of coarse sugar. It is also chewy and gives the impression of “O-hagi” (Sweet azuki bean rice cakes). The red color indicates good luck, and the sweetness indicates hospitality. It is thought that in the old days, when sugar was precious and expensive, the custom of using plenty of sugar to sweeten food for gatherings and festive occasions remains today.
Jyune-mochi (Potato Cake with Sweet Egoma Souce)📍 AomoriThe Nanbu region of Aomori has a very cold climate and has experienced many famines which is why the region has a culture of eating millets. The word "Jyune" refers to egoma (perilla) and "Jyune-mochi" is eaten with a paste made with roasted perilla seeds which are grinded and mixed with miso and sugar. "Kannakake-imo" powder is a powder made from dried white potatoes with the starch removed. At roadside stations, wheat flour or buckwheat flour is often used instead of "Kannakake-imo" powder, and the mochi is put on sticks, dipped in sauce, and then grilled. At home, children would gather around an open hearth or stove in autumn or winter and bake the mochi on sticks that their grandmother had prepared for them.
Kaiyaki miso📍 AomoriAround Tsugaru Bay, which has long been known as a scallop production area, people have been eating "shellfish miso" since the Edo period (1603-1868). It was a simple fisherman's dish, in which sardine or mackerel fillets and homemade miso were grilled on top, using a large shell (about 20 cm in diameter) as a pot. Later, when eggs became available to the common people, beaten eggs were poured into the shell and the whole thing was tossed together, but at that time, it was a special flavor that only the sick and expectant mothers could enjoy for nutritional purposes. Osamu Dazai, a native of Tsugaru, wrote about his admiration for "shellfish miso" in his book "Tsugaru.
Kakke📍 AomoriIn the southern part of Aomori, which is cold and often suffered from famine that lasted for several years during the Edo period (1603-1867), people developed the wisdom of eating minor grains in creative ways. "Kakke" is a dish made by kneading “Soba (buckwheat)” flour with a little salt, rolling out the dough thinly, cutting it into triangles, boiling them, and serving with garlic miso. "Kakke" means "piece" or "edge" in this local language. In the old days, a lord of the Nanbu domain ate “Soba (buckwheat noodles)” here and found it so delicious that he forbade the common people from eating such a delicious food. Therefore, people started by cutting the scraps that were left when making “Soba” into triangles and eating them with kneaded miso. Another theory is that the word "Kaakee" (please eat) is derived from the word "Kakke", which means hospitality. This dish is called "Tsutsuke" around San'nohe-machi, Takko-machi, and Nanbu-cho. Those made with wheat flour are called "Mugi-kakke," while those made with “Soba (buckwheat)” flour are sometimes called "Soba-kakke".
Keiran📍 AomoriIn November, when the rice harvest is over and the farming season has come to a close, there is a custom called "Autumn Festival". Neighbors and relatives are invited to celebrate the successful completion of rice cultivation, and a feast is served in appreciation of the year's hard work. Keiran" is one of the most popular dishes among the autumn-finishing feasts. It is a light-flavored clear soup with two white egg-shaped dumplings floating on the top of the bowl. When the autumn harvest is celebrated with sake, the bowl is filled to the brim with a larger bowl of "keiran" and is eaten in a lively atmosphere. Originally from Kyoto, this dish is said to have been introduced to the former Nanbu domain along with the transmission of Kamigata culture, and is now found in the Shimokita region of Aomori Prefecture, Iwate Prefecture, and parts of Akita Prefecture.
Kenojiru📍 AomoriThis is a typical local dish of Tsugaru region. There are various theories about its origin, such as that it is called "kuyu-no soup" because "ku (porridge)" is called "ke (rice porridge)" in Tsugaru dialect. It is said that chopped ingredients were eaten as if they were rice in the days when rice was precious. Some say that it has been passed down since the time of Tame-nobu, the founder of the Tsugaru Clan, about 400 years ago. Originally, it was a small New Year's dish that was prepared for the men when their wives, who were busy taking care of the family and guests during the New Year's holiday, would return home for the holidays. As a nutritious preserved food, it was eaten for days after the frozen soup was broken down and reheated.
Kinka mochi📍 AomoriIn the southern region, which has suffered from cold damage to rice cultivation caused by the "Yamase" (the name given to a cold Pacific wind) since ancient times, a culture of minor grains such as wheat, millet, Japanese millet and buckwheat developed. "Kinkamochi" is an unusual local delicacy born from this environment. It is made from brown sugar, walnuts and miso paste, wrapped in a flour skin, shaped into a half-moon shape and boiled. It is said to have been named "kinka mochi" (kinka meaning gold coin) because brown sugar was very expensive and a luxury item, and has been made by households for more than 100 years, offered at Buddhist altars on the Oobon (Bon Festival) and to agricultural deities for the New Year. It is also called 'bahorimochi' because its half-moon shape resembles a woven hat worn during farming, "kamasu mochi" because it resembles a grain storage bag called a "kamasu", and "mimikko mochi" and 'kai (shellfish) mochi' because of the similarity in shape.
Kujira Jiru (Whale Soup)📍 AomoriThe whale food culture was developed around Hachinohe City because there were whaling bases in Hachinohe City. There is a saying "One whale brings lots of benefits to seven fisher villages" to express how whale brought many blessings to the locals. The taste of whale varies in each part, but "shiromi" (=white part) close to the back skin is used for "Kujira Jiru". As this part is the bunch of fat, you need to repeat parboiling it or fry without oil to remove excess fat before cooking. This dish is served at the New Year celebration to wish "catching something big in the new year" or "to become a person with big influence" like a whale and so on.
Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)📍 AomoriIn the central and southern inland parts of Tsugaru region, fresh seafood was hard to come by in the past. For this reason, fish were considered a delicacy. During the winter, the Tsugaru area experiences about four months of heavy snow and pickles were an important source of vegetables, which is why there are so many different types of pickles from this area. Salted trout used for “Kyabetsu to masu no tsukemono” was preserved over the winter and eaten daily with white rice. The flesh of the trout was baked and the remaining “ara” (=remains of the fish) was used to make pickles or a soup called “Shirani” (=made with the remains of fish, white potatoes, Japanese leeks, and salt). The remains of fish were important sources of protein, and this is used when making “Kyabetsu to masu no tsukemono”. Using the entire fish was a good way to avoid food waste.
Mameshitogi📍 AomoriAn unprocessed dessert made by mixing and kneading flour and sugar into green soybeans that have been boiled and mashed. The “shitogi” part refers to the dish made with rice crushed into flour – said to be a prototype to present day mochi – and once used as an offering at shrines all over the country. The Nanbu region was often beset by cold weather that damaged crops, and with rice being so precious, soybeans were added to the recipe so it could still be made. Thus it became known as “mame (bean) shitogi.” Every household had a large amount of soybeans as they grew them to use to make miso soup. On sunny days, people would make their offerings to the mountain god or god of agriculture, praying for good health and abundant crops. Afterwards, they would either steam or grill the "mameshitogi" and eat them.
Mizu to Hoya no Mizumono (Sea squirt and Mizu soup)📍 AomoriDuring the short summer of the Tsugaru region, locals enjoy a dish called "Hoya Mizu" which is made from seasonal ingredients. This dish is a combination of fresh "hoya(=Sea squirt)" and "mizu (=elatostema umbellatum)" mixed together with a "dashi(=Japanese soup stock)" made from "konbu(=kelp)". The locals say "hoya (=sea squirt) goes with mizu (=elatostema umbellatum)" because these two ingredients complement each other perfectly and are symbolic of summer cuisine. To fully appreciate the unique flavor and texture of "hoya(=Sea squirt)", you should visit the local area. The dish has a slightly unique scent and texture which, when combined with the refreshing and crunchy texture of "mizu (=elatostema umbellatum)" and the taste of the "konbu dashi (=Japanese soup stock made from kelp)", create a delicious and unforgettable dish.
Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls)📍 AomoriThis is an everyday staple in the Tsugaru region, handed down in each family since olden times, that combines the aubergines and shiso leaves that are gathered in large quantities during summertime. It is quite a simple dish: the aubergines are cut into long slices and spread with miso, then wrapped in shiso leaves and fried. While often made with red shiso leaves, green ones can be used too. They are served as a regular side dish, and are not made especially for any festivals or seasonal celebrations.
Nerikomi📍 AomoriIt is said to have its roots in Buddhist vegetarian cuisine and was created long ago by the monks of the 33 temples of the "Hirosaki Zen Forest" who made “kuzuyose” from vegetables collected through almsgiving. The colorful vegetables are beautifully arranged to make them shine for a dish that is pleasing to the eye. Its name comes from the fact that "arrowroot (kudzu)" is added to boiled vegetables and kneaded. It is characterized by the heavy use of sugar to make it sweet and delicious, and it was served not as an everyday dish but as an accompaniment to New Year's dishes or as a hospitality dish for ceremonial occasions. While it has the aspect of being a side dish, it is also thought to have had a role similar to what we would call a sweet in modern times.
Niaekko📍 Aomori"Niaekko" is a local dish of the Shimokita region. In the Shimokita region, where rice cultivation was difficult due to the many cold weather damages caused by Yamase, various ingenuity was developed to secure food. Most of the vegetables were roots such as radishes, carrots, and burdock roots, and wild vegetables were preserved by salting or drying them. ""Niaekko" was made using such ingredients when the autumn radish harvest began. It is served on the dining table in everyday life as well, but it was always served in large quantities when people gathered, such as for ceremonial occasions. It is sometimes called “niekko.”
Sake no Iizushi (Fermented salmon sushi)📍 AomoriIn Tsugaru region, surrounded by snow during the winter, people harvest farm products and hunt fish as much as possible during the harvest season, and preserve food by drying or pickling them. Rice played many roles not only as a staple food, but also as a malted rice and bran. ‘Iizushi' is one of the dished made as a preserved food by utilizing fermenting glutinous rice. ‘Iizushi' with salmon is considered as a lucky food because of its vivid color, and it's a very special delicacy as salmon was precious and costly and only few families can afford it.
Same no Sukume📍 AomoriThe meaning of "sukume" is ‘to wrap with vinegar'. It is pronounced "sugume" in Tsugaru region. It is known by the research of ruins in Joumon Era (AC 14,000 and 300 BC) that people ate shark in Tsugaru region, and shark is inseparable with the local food culture. Especially, Pacific spiny dogfish dominates the 90% caught of shark in the prefecture, and you can still find its head and slices at fish stores. "Same no Sukume" is a dish made from flaked boiled shark head marinated with daikon radish or cabbage and miso vinegarette, and it is said that it was invented not to waste shark at the time when food was precious. It is also an essential New Year dish, and grated daikon radish is mixed in some areas. Shark was eaten in various dishes like "Izushi" (=kind of sushi), "sashimi"(=sliced raw fish), soup, "namasu" (=vinegar salad), or simmered dish beside "sukume".
Senbei jiru📍 AomoriNanbu senbei is a traditional food from southeastern Aomori Prefecture to northern Iwate Prefecture, which was the territory of the former Nanbu domain. It is made by mixing flour with salt and water and baking rounds in iron molds. Before World War II, many farmers had iron molds, and rice crackers were a valuable preserved food in areas where rice was often damaged by cold weather and could not be harvested well. These rice crackers were boiled in miso soup or in a pot, which is called "senbei soup. There are various theories as to its origin, but it is said to have started when senbei were stewed in ara-jiru, a soup made from sea urchins caught in the river before World War II. The dish was passed down locally, but it was not until the Heisei era (1989) that the name "senbei soup" took root. The name "senbei-jiru" was not firmly established until the Heisei era (1989), when a tourism organization in Hachinohe City began publicizing what was once thought to be a humble dish eaten only at home, in an effort to make it a tourist attraction. Today, the dish is well known throughout Japan and has played a leading role in local revitalization.
Shouga Miso Oden (Japanese Fishcake Stew with Ginger Miso)📍 AomoriIn Aomori city and surrounding areas, it is customary to eat Oden (=Japanese fishcake stew) with grated ginger and miso. People began to eat Oden in this way after the war. It was first sold at the black market by women to those who traveled to Hakodate, Hokkaido on the Seikan Liaison Ship in extreme cold weather. In Aomori, miso is used frequently for cooking. "Shouga miso oden" is unique in that it uses local ingredients such as whelk caught in Mutsu Bay, "Nemagaridake" (=curved-root young bamboo shoots), "Daikakuten" (=thin and large deep-fried fish cake), and "Botanyaki-chikuwa".
Sushiko📍 Aomori“Sushiko” is a traditional dish which has been eaten by the local people, particularly those living in the northwestern part of Tsugaru, along the Sea of Japan. Glutinous rice is steamed and mixed with “Furuzuke” (=well pickled vegetables) of red shiso leaves, cabbage, and cucumbers. The dish is left to ferment to create lactic acid. During the Edo period, the land of the northwestern part of Tsugaru was cultivated for rice farming. Each family would make “Sushiko” using rice and store it in an 18-liter wooden barrel as preservation food for the winter. “Sushiko” was also often eating during breaks from farming to recover strength. Another name for this dish is “Aka-meshi” (=red rice).
Tara no jappajiru📍 AomoriJappa" is a word of Tsugaru dialect, which means "something to be thrown away". It is usually made from fish heads, bones, skins and entrails, which are thrown away without being eaten. Cod is an indispensable "New Year's fish" in the Tsugaru region, and there is even a local saying, "cod New Year's." In the old days, a whole large cod was called "jappa-jiru" (cod soup). In the old days, it was a tradition to buy a whole big cod and drag it home along the snowy road at the end of the year. After the fish had been grated and the meat removed, the "ara" was stewed with daikon radish, carrots, green onions, and other ingredients to warm the body from the cold. It was a hearty, easy, nutritious, and extremely tasty midwinter home cooking.
Taranoko-ae📍 AomoriCod has long been an essential part of the New Year's celebration in Aomori Prefecture. Until around 1945, it was a tradition to thread a rope through the gills of a large cod and drag it along a snow-covered road to bring it home at the end of the year. After the fish had been cleaned, its head, middle bone, fins, and entrails were made into “jappa soup”, and its eggs were made into "cod roe," or preserved in a sweet salt. "Taranoko-ae " is a dish with seasoned and boiled radish, frozen tofu, carrots, konjac noodles, etc., are mixed with shredded cod roe. The seasoning varies from household to household, including salt, soy sauce, and miso. When served during New Year's or on festive occasions, carrots are indispensable, as their bright orange color is valued as a good-luck charm.
Tsuyu-yakisoba📍 AomoriTsuyu Yakisoba is a local gourmet dish derived from Kuroishi Yakisoba in Kuroishi City, Aomori Prefecture. It is characterized by adding soba broth or ramen soup to the yakisoba.
ichigoni📍 AomoriIchigo-ni is a traditional dish from Hachinohe City, Aomori Prefecture, and the surrounding Sanriku Coast, consisting of a clear soup made with sea urchin and abalone.
senbei-jiru📍 AomoriSenbei-jiru is a traditional local dish that originated in the area around Hachinohe City, Aomori Prefecture, during the Edo period. It is a soup or hot pot dish made by simmering special Nanbu senbei (crackers) in a soy sauce-based broth. It has been popularized under the name Hachinohe Senbei-jiru and promoted outside the region.