Food of Fukushima

33 dishes

• 🍱Anko no Tomo Ae📍 FukushimaAnglerfish is in season in winter. Anglerfish is said to be a fish that has nothing to throw away, and is often eaten not only for its meat but also for its liver. Anglerfish are often caught in Fukushima, and Iwaki City and Soma City are especially known for their anglerfish landing sites. A local dish using anglerfish, often eaten in Soma City, is "Anko no Tomo Ae". It Prepared by tossing boiled anglerfish with sauted anglerfish liver, miso, and sugar. In the vicinity of fishing villages,it is made only with anglerfish, because ankou are easily available,but in other areas, it is made with "kiriboshi-daikon (=dried daikon radishes)" to increase bulk. In Iwaki City, in addition to "tomo Ae", "Anko Nabe (=anglerfish hot pot)" is also popular. Both of these dishes are representative of local cuisine, where you can enjoy anglerfish all the way down to the liver.
• 🍱Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)📍 FukushimaIt is said that persimmons began to be eaten in Fukushima Prefecture around the Edo period. A man named Nanemon, who lived in the town of Yanagawa (current Date City), planted the first persimmon tree. Anpo persimmons are called 'Amahoshi Persimmons' because the persimmon peel is peeled off before sun-drying ('amahoshi' means sun-drying). Later, this term evolved into 'Anpo Persimmons' as it became commonly used. It is a well-known specialty of Fukushima, and is used in various dishes beyond namasu, including tempura, yokan (sweet bean jelly), salads, and even in dishes like shochu pickles. One of them is "Anpo-kaki Namasu," an arrangement of Namasu, a dish generally known as a celebratory dish, with shredded Anpo-kaki (persimmon). The refreshing acidity and the sweetness and umami of the bean-pot persimmon go perfectly together in this dish.
• 🥩Basashi (Raw Horse Meat)📍 FukushimaThe consumption of horse meat became widespread in Fukushima around the time of the Boshin War. It is said that the practice of feeding horse meat to the wounded individuals brought to the prefecture began at that time. Later, horse meat became popular in Aizu Wakamatsu as a valuable source of protein, and became a food commonly eaten at home like pork and chicken. Initially, it was common to cook horse meat thoroughly. However, the culture of consuming "basashi" (raw horse meat) began to spread when a popular professional wrestler, who visited Aizuwakamatsu, ate it raw, sparking interest in the dish. Nowadays, "basashi" has become a distinguished local cuisine in Aizuwakamatsu. Unlike other areas, a distinctive feature of eating "basashi" in Aizuwakamatsu is the use of "karashi miso" (spicy mustard miso), which took root after being introduced by a popular professional wrestler.
• 🍲Boutara-ni (dried codfish stew)📍 FukushimaIn the old days, Aizuwakamatsu, located inland, faced challenges in obtaining fresh seafood. As a result, dried seafood such as pickled herring, "Boutara" (dried codfish), and dried scallops were commonly consumed, as they could be processed to have a longer shelf life. Furthermore, due to the long and cold winter season, dried cod, particularly in the form of "Boutara" (dried codfish), was highly valued as a protein source in Aizuwakamatsu. "Boutara-ni" is a regional dish where dried cod, known as "boutara," is slowly simmered for several days until it becomes sweet and savory, with the bones tenderized, resulting in a distinctive local cuisine. The dried cod, which becomes very hard, takes a considerable amount of time to rehydrate. In some cases, it may take up to a week for it to fully rehydrate. Furthermore, as it takes several days to simmer, it becomes a special dish reserved for occasions where the effort and time involved can be dedicated to creating a unique culinary experience.
• 🍚Cabbage Rice Cakes📍 FukushimaCabbage rice cakes are a regional food which have been eaten in the Ose region of Koriyama City for over 80 years. It is said that they were created by rice- and cabbage-growing farmers while practicing self-sufficiency. The dish has a fun textural contrast between the entwined sauteed cabbages and freshly pounded rice cakes, and in recent years the cabbage rice cakes have endeared themselves in new arrangements, such as being combined with cheese into spring rolls, or having the rice cake replaced with rice flour dumplings. In the Ose region of Koriyama City, the regional food, cabbage rice cakes, have been eaten for over 80 years. The sauteed cabbages and freshly pounded rice cakes intertwine. The contrast of the cabbage's crisp texture and the soft rice cake make for a fun dish. Though a simple dish, in recent years the cabbage rice cakes have been combined with cheese into spring rolls, or the rice cakes replaced with rice flour dumplings for enjoyable adapted dishes.
• 🍡Daikon Mochi📍 FukushimaA wide variety of vegetables have been cultivated in Fukushima Prefecture for many years. While some vegetables are grown nationwide, there are also many brand name vegetables that are unique to the prefecture, and these continue to be passed down as traditional vegetables. The “Aizu Akasuji Daikon Radish” is one such example and is said to have gotten its name from the red markings on its skin. It's characterized by its thick flesh that doesn't fall apart even when cooked thoroughly. It's also popular as a pickle, but in recent years, “daikon mochi” have become a local favorite. Daikon mochi are similar to Japanese okonomiyaki pancakes in that the Akasuji Daikon Radish is grated and mixed with green onions, mysids, and rice flour, and then pan-fried. It's a dish in which the flavor of the Akasuji Daikon Radish can be fully appreciated.
• 🍲Donko-jiru (Dark sleeper Soup)📍 Fukushima"Donko" (=Dark sleeper) is a fish inhabits from around Hakodate in Hokkaido to the coast along Hama-douri area in Fukushima Prefecture. The official name is "brown hakeling", and it is often cooked at home in the prefecture because of reasonable price and good taste. Various dishes using "donko" are taking root in many areas, and "donko-jiru" is eaten mainly in Soma City. It's a soup simmered "donko" and vegetables. "Donko" meat and liver are used in this soup and it condensed savory flavors. By the way, "donko" loses its freshness quickly, and you can eat it raw sashimi at the local site only.
• 🍱Ego📍 Fukushima"Ego" is a dish made from "Egokusa" seaweed boiled to dissolve, then set in rectangular shape. It's like Kanten (=agar-agar) or jelly, and eaten with mustard soy sauce. This is a local dish mainly eaten in the Sea of Japan side, and it is said that it was brought to Fukushima as an appetizer with sake from Niigata in the late Edo Era, and it was prevailed because the place was "shukuba" (post station). Now it is eaten not only in Nishi Aizu, but also in the river basins of the Aga River and the Tadami River. "Ego" has been cooked since around Meiji Era. It was believed that merchants from Niigata walked around to sell "Ego". By the way, the locals call "Ego" "Igo" with their local accent.
• 🍚Harako Meshi (Harako Rice)📍 FukushimaIn the autumn season, you can catch fresh salmon in the Matsukawaura and Hamadori rivers. The Kakedo River is well-known as the first place in Fukushima where salmon were artificially hatched, and a salmon festival used to be held every year when the salmon were caught. During the peak season, 1,000 to 3,000 salmon were caught every day, as per the information provided on the Namie Town website. The area is famous for being a prime spot for salmon fishing. During the peak season, when salmon is caught in abundance, it is often used in the local cuisine, and salmon dishes are served. One such dish is "Harako-meshi" or "Harako rice", which is made using a salmon roe called "harako", served on a bed of rice. "Harako" is made by carefully removing the flaky skin from the fresh salmon's roe bag and then marinating it in salmon and soy sauce.
• 🍱Hatto📍 Fukushima"Hatto" is a dish made by kneading and rolling a mixture of buckwheat flour, rice flour, or glutinous rice flour, cutting it into diamond shapes, and boiling it. During the Edo period, there was a movement to restrict the consumption of excessive rice and soba, leading to a prohibition on flour-based foods. During this period, people secretly used normally prohibited ingredients such as buckwheat flour and rice flour for cooking, and it was said to be called "hatto" because they discreetly consumed it despite the restrictions. Another theory suggests that in ancient times, when the dish was presented to the local feudal lord, it was so delicious that he remarked, "It is forbidden for commoners (villagers) to eat something this good. "This led to the name "hatto." In recent years, various variations have emerged, such as calling the diamond-shaped cuts "hishi hatto" and those with added okara "oka hatto," adding richness to the variety of this dish.
• 🍱Hokki meshi📍 FukushimaSoma City has long been active in rice production. Even today, varieties such as Koshihikari and Hitomebore are produced, and the city is said to have the largest amount of shipments among the city's agricultural products (according to the Soma City website). In addition, Hokki-gai (shellfish) are often caught mainly in Matsukawaura, the only lagoon in Fukushima Prefecture. Fishing for hokki-gai has been conducted in the waters off Soma and Futaba since the Meiji era (1868-1912), and the area has long been known as a famous producer of hokki-gai. The mineral-rich seawater off the coast of Soma and Futaba influences the growth of hokki-gai, allowing them to be caught relatively large, with a sweet taste and soft texture. A local dish made by combining these two specialties is "hokkimeshi. The rice absorbs the broth from the hokki-gai and becomes rich in umami.
• 🍱Ika ninjin📍 FukushimaIka-ninjin is a side dish made by finely slicing surumeika and carrots and marinating them in a sweet and spicy sauce made of soy sauce, coarse soybean paste, and mirin (sweet sake). It has been eaten for more than 100 years, and the seasoning varies from household to household. It has been eaten for over 100 years, and each family has its own unique flavor. It has been used as a flavor for snacks, and has been arranged in various ways such as kakiage and takikomi-gohan (cooked rice). It is said to be similar to Matsumae pickles, a local dish of Hokkaido, with the difference that Matsumae pickles contain kombu (kelp) and ika carrots do not. However, there is a theory that Matsumae-zuke is the root of ika-carrots, or vice versa, and the two dishes are often thought to have a connection.
• 🍡Junen-botamochi📍 FukushimaFukushima Prefecture is a famous producer of "Egoma" (Perilla). It is said that the history of "Egoma" dates back to before the Meiji Era (1868-1912), and it has been cultivated for a long time. “Egoma” is called "Junen" in the prefecture. It is said that the name "Junen" comes from the fact that “Egoma” is so nutritious that people are said to live ten years longer after eating it, and that the harvested seeds will sprout even after ten years if they are sown. In Fukushima Prefecture, it is popular as a health food, and there are many local dishes that use Junen. One of the most famous dishes is “Junen-botamochi.” The glutinous rice is rolled into a bite-size ball and covered with roasted and Sugar-sweetened Junen. The characteristic of this dish is that botamochi is usually wrapped in ”an” red bean paste or “kinako” soybean flour, but it is made with “Junen.” The roasted “Junen” gives the mochi a rich aroma and flavor.
• 🍱Juunen Hiyadare📍 FukushimaEgoma (=Perilla) is actively produced in Fukushima, and local dishes using Egoma are often served. "Juunen" means Egoma, and the origin comes from the fact that the Egoma seeds can be preserved for 10 years. ("Juunen" means 10 years in Japanese.) It is expected to lower neutral fats and LDL cholesterol, and famous as a healthy food, too. There are various dishes using "Juunen", but the one often eaten in summer is "Juunen Hiyadare". It is a cold udon noodle dipping into sauce made from grated "Juunen", miso, sugar and soy sauce to eat. The arranged recipe using sesame or walnut instead of "Juunen" has been introduced these days.
• 🍜Kitakata ramen📍 FukushimaKitakata ramen (喜多方ラーメン) is a kind of ramen that originated in Kitakata, Japan.
• 🍡Koi no Kanroni(Sweetened Boiled Carp)📍 FukushimaKoriyama City in Fukushima Prefecture flourishes in carp production. In the Meiji Period, water was drawn from Inawashiro Lake to make ponds, and families of samurai lineage began raising carp in reservoirs in various places, multiplying the production output. Additionally, since silkworm culture was also flourishing, "silkworm pupae", which were the food for carp, were also easy to obtain, which became another reason for increased production. Carp raised in the clean water of Inawashiro Lake had less of a bad smell, and were frequently shipped outside the prefecture to places like Yamagata, Akita and Nagano. While carp is used in many dishes such as karaage and ankake, "koi no kanroni" (sweetened boiled carp) is made by stewing a great deal of sugar, syrup, soy sauce and sake together for a salty-sweet taste which covers any of the carp's bad smell and makes for a dish packed with flavor.
• 🍱Koi-no-Arai📍 Fukushima“Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). During the Edo period, the city began to build reservoirs in the city to secure a source of water due to the area's low rainfall. In the Meiji period, the Asaka Sosui Canal was completed, and people began to farm carp by utilizing unused reservoirs. Carp farmed in Koriyama grow in the rich minerals of Lake Inawashiro and are characterized by their freshness and low odor. Because of its good fat content, it is used in a variety of dishes such as “Kanro-ni“, stewed in soy sauce and sugar. “Koi-no-Arai”, in which fresh carp is eaten like Sashimi, is one of Fukushima Prefecture's representative carp dishes. Because it is fresh Koriyama carp, it tastes good without heating.
• 🍲Koikoku (Miso soup with Carp)📍 FukushimaKoriyama City in Fukushima Prefecture is a major Koi (carp) producer. In addition to production, the city is also making efforts to expand awareness and promote Carp food by launching the "Koi ni Koisuru (Love with Carp) Koriyama Project" to preserve the Carp-eating culture. Koi from Koriyama grown in the mineral-rich water of Lake Inawashiro is fresh, odorless, and fatty, and is used in a wide variety of dishes, from Japanese to Western cuisine. “Koikoku” is one of the typical local dishes that uses carp. “Koikoku” is a kind of “Miso” soup in which sliced Carp, Tofu, Green Onions, and other ingredients are stewed and seasoned with “Miso”. The” Umami” of the Carp soaks into the broth, warming the body and soul.
• 🍱Konjac no Shira-ae📍 FukushimaHanawa Town is known for its production of konjac, and "Fujiemon Festival", to commemorate Fujiemon, who prevailed how to make konjac in the town, is held. Konjac has been produced since Edo Era, and became more active around 1955. Although the production is lower now than its peak, there are still many konjac factories and konjac is familiar as a special product in the area. Regarding dishes using konjac, "Sashimi konjac" (thinly sliced konjac like sashimi) is famous, and "konjac no shira-ae" is often cooked at home. It is prepared by marinating fully drained and flavored tofu and konjac.
• 🍱Kozuyu📍 FukushimaIn Fukushima Prefecture, there is a red lacquerware called Aizu-nuri. Kozuyu is a local dish made with a variety of ingredients such as kikurage (kikurage), warabi (bracken), and taro (taro) cooked in a soup stock made from scallops in a shallow "teshio dish". It is said that the name "kozuyu" was derived from "kojyu-no-tsuyu," which means "soup of kozu" in Japanese. Kozuyu itself has been eaten for more than 100 years, and used to be served in two separate bowls, "Ichi-no-jyu" and "Nii-no-jyu," or "Ichi-no-Dew" and "Nii-Dew," but since around 1985, it has been served in a single bowl as "kozuyu. A local dish similar to kozuyu is a soup called tsuyuju in Koriyama City. The ingredients are almost the same, except for the bean fu, and plenty of Fukushima ingredients are used.
• 🍱Mame Kazunoko📍 FukushimaIn Fukushima Prefecture, soybeans are extensively cultivated, and many varieties of soybeans are grown, such as "Oosuzu," "Fukuibuki," and "Sato no Hohoemi". Soybeans produced in this region are not only used for processed products like natto, tofu, miso, and soy sauce but are also integral to local cuisine. "Mame Kazunoko" is one such regional dish that uses soybeans. This dish is prepared with a type of soybean called "Hiyashi Mame" alongside herring roe marinated in soy sauce. Hiyashi Mame" is a type of soybean known for its flatter shape and yellowish hue compared to other soybeans. The delightful texture of "Hiyashi Mame" combined with herring roe makes "Mame Kazunoko" a special dish often enjoyed during festive occasions. It's worth noting that in some regions, "Hiyashi Mame" may refer to soybeans simmered in dashi (broth), but this is a different dish from "Mame Kazunoko."
• 🍱Miso Kanpura (Miso Potatoes)📍 FukushimaIn some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,' and there is a deeply rooted culture of eating them as a staple food. It is said that because the original Dutch word 'aardappel' was difficult to pronounce it was changed to 'kanpura,' and the cities of Koriyama, Minamisoma, and Iwaki are cited as its main areas of production. 'Miso kanpura' is made by frying kanpura with the skin still on together with miso, sugar, mirin, and other ingredients. A farmer came up with the idea for the dish to be eaten at home, as they produced potatoes that were so small they couldn't be shipped out. The sweet miso seasoning makes it a perfect snack and a dish that can be enjoyed by adults and children alike. Other local dishes that use kanpura include 'kanpura botamochi,' which is made by mashing kanpura, making it into balls, and dressing them with miso.
• 🍜Namie yakisoba📍 FukushimaNamie Yakisoba is a local gourmet dish that originated in Namie Town, Futaba District, Fukushima Prefecture. It has been a registered regional collective trademark of the Namie Town Chamber of Commerce since 2017. It is characterized by thick noodles, bean sprouts, and pork. It is stir-fried in lard and seasoned with a rich sauce. A connoisseur's way of eating it is to sprinkle it with shichimi chili pepper.
• 🍱Nishin no Sanshozuke📍 FukushimaNishin no Sanshozuke (herring pickled with Japanese pepper) is a local dish from the Aizu region of Fukushima Prefecture.
• 🍱Nishin no sanshozuke📍 FukushimaIn the Edo period (1603-1868), when there was almost no distribution of raw fish in Fukushima, nishin caught in Hokkaido were dried and made into "migaki nishin" for distribution outside of Hokkaido. This fish was then transported to the Aizu region, where it came to be valued because it could be preserved and was a source of protein. In Fukushima, in particular, winters are long and crops are scarce for a long period of time, so food that could be stored for a long time was favored. Migaki nishin became a familiar foodstuff, and local dishes such as "vinegared nishin" came to be prepared. Nishin no sansho zuke" (Nishin marinated in Japanese pepper) is another dish using migaki nishin, which is made by covering it with sansho leaves and seasoning it with soy sauce, vinegar, and sake. It is commonly eaten in the Aizu-Wakamatsu area, and is so familiar that there is a special bowl called a "nishin-bachi" for sansho pickles. The rectangular bowl is said to be made of Aizu Hongo-yaki pottery and matches the size of the migaki nishin.
• 🍱Ohira📍 FukushimaSeaweed, Maitake mushrooms, and river fish Haya, the bounties of the sea, mountains, and rivers are all incorporated in this well-balanced stew. used in stewed dishes. It is served in a flat bowl, hence the name "Ohira". Haya called "Aka-Hara (Red Belly)", whose bellies turn reddish in the spawning season, are grilled and dried for use. The Umami is well extracted into the broth, giving it a rich flavor. In the Iwaki City area, there is a local dish called “Oshira”, which is a stew of Satoimo taro, Yatsugashira (=a type of taro), Gobou(=Burdock) root, carrot, Konjac, frozen Tofu, and other ingredients. It is said that the name "Oshira" is derived from "Ohira," which is said to have been given this name because it is served in a flat bowl, just like Ohira. However, the ingredients are different from those of the Ohira available in Tadami-Machi.
• 🍱Sagohachi Zuke📍 FukushimaIn the area around Nihonmatsu City, where there are many fields and fresh vegetables are abundant, a local cuisine using vegetables has taken root. "Sagohachi Zuke" is a pickle in which vegetables are pickled in "San Go Hachi" (=three, five, eight), a mixture of rice, Rice koji(=malted rice), and salt. It is a type of koji food that has been popular since the Edo period (1603-1868), and has long been loved for its health benefits and ability to use up all of the vegetables. It is said that the name comes from the ratio of three parts salt, five parts koji, and eight parts rice, but some say that the actual ratio was 01時01分:1. Because it can be preserved well, it was valued as a side dish during the busy rice-planting season. In recent years, an increasing number of people enjoy pickling not only vegetables, but also meat and seafood.
• 🍱Sanma no popoyaki📍 FukushimaIwaki City has seven beaches, called "Iwaki Nanahama," and there are many fishing ports around them. A wide variety of fish and shellfish are landed throughout the year, but saury is especially popular in the fall. Many local dishes are prepared using saury, including mirin-boshi (dried fish with mirin broth), grilled fish, and nanbanzuke (pickled saury), but the most commonly eaten dish is "po-po yaki" (grilled saury with pork belly). The most commonly eaten dish is "Po-Po-Yaki," in which saury is minced, rolled up like a hamburger steak, and grilled. It is said that this dish got its name from the fact that when saury is grilled over charcoal, the oil from the saury causes the fire to blaze up into a roaring roar.
• 🍲Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)📍 Fukushima“Shimi-Dofu”, which is made by freezing the Tofu and then putting it back to dry, is a local dish unique to cold regions. The Tofu is exposed to the cold wind for about two weeks to remove the water. Fukushima, where the Abukuma River flows and is surrounded by the mountains of the Abukuma Highlands, is especially cold and windy in winter. The strong monsoon "Azuma Oroshi," which comes from the northwest, is also said to blow in Fukushima, and this is where the "Shimi" food culture took root. It is especially popular in the southern part of Fukushima City. “Shimi-Dofu” is used in a variety of dishes, such as simmered dishes, salad, soups, and “Zo-ni” （mochi-in a soup）, one of which is Tamago-toji. Freeze-dried Tofu is stir-fried with a leafy vegetable called "Shinobuna,"(Japanese Mustard Spinach) which is produced in Fukushima, and then Egg is added.
• 🍚Shingoro (Rice Cake with Junen-miso)📍 Fukushima“Egoma”（Perilla） is widely grown in Fukushima Prefecture. It is called “Junen” in the prefecture and is also used in various local dishes. The “Junen-miso” is made with“Junen” which is mashed and mixed with” Miso”, “Sake”, Sugar, and “Mirin” , then spread on mashed rice and baked. That is called "Shingoro" The unusual name "Shingoro" is said to have come from the name of a certain young man. It is said that “Shingoro”, who couldn't afford to eat Rice cakes in the New Year, Mashed Rice instead of Rice cakes, rolled it into balls, dipped it in “Junen miso” and baked it, and it was delicious, so that his mother was pleased with it, so it got the name. It is a local dish with a simple yet gentle flavor, especially eaten in Shimogo Town and Minamiaizu Town in the prefecture.
• 🍱Tsuyu-ni-shime📍 Fukushima"Tsuyu-ni-shime" is a dish made by simmering vegetables, herring, tofu, and other ingredients in broth, seasoned with soy sauce and sugar. This dish is also known as “tsuyuji” or “kotoji” in some regions, and is considered one of the local delicacies of the Minamiaizu area. One of the unique characteristics of this dish is the use of a particular type of tofu called "tsuto tofu". "Tsuto tofu" is wrapped in straw and was originally designed to preserve it for an extended period in the past when there were no refrigerators. The word “tsuto” means “wrapped in straw”, and it is said that people used to carry their tofu wrapped in straw, and one day, the tofu was stewed while still wrapped in the straw, giving rise to tsuto tofu. In Minamiaizu, "tsuto tofu" is still available for purchase.
• 🍲Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu)📍 Fukushima"Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu)" is a local dish that skillfully utilizes long-lasting ingredients such as mashed beans and sliced kombu. Fukushima experiences heavy snowfall during winter, making it challenging to harvest fresh vegetables. Therefore, taking advantage of the cold and dry climate, people in Fukushima often make long-lasting foods such as dried vegetables. For example, "uchimame" refers to soybeans that are crushed after harvesting when they are still green, and then dried. They were often consumed as a valuable source of protein during the winter. The simmered dish combining uchimame and kirikombu has become a well-established side dish that is enjoyed deliciously even during the winter season.
• 🍱Zakuzaku📍 FukushimaZakuzaku is also called “zakuzakuni” or “zakuzakujiru” and is one of the local dishes that has been popular since the Edo period. According to About Haikai Formulation, zakuzaku used to refer to “finely chopped greens,” but it is said that later, the perception of it changed to a soup made by dicing the ingredients. By the way, in Fukushima Prefecture, there is a boiled local dish called “kozuyu” that is eaten in Aizuwakamatsu. Zakuzaku uses dried sardines in its soup stock while kozuyu uses scallops, and there are a few other differences, but there are many similarities as well. Furthermore, in some areas, kozuyu is called “zakuzaku” and is recognized as the same thing. In any case, it is a flavorful local cuisine that mixes the food cultures of multiple regions.