Local cuisine


Aomori Prefecture has big difference in climate and land scale of each region; therefore food culture is also different for each area. Aomori forms a characteristic zone for food culture featuring the locality; a cuisine mainly using rice in Tsugaru region, a rice-producing area, a cuisine mainly using cereals in Nanbu region, an upland cropping area, a cuisine mainly using yams in Shimokita region, and a seafood cuisine at coast area. Furthermore, there are various groups that work on community building with local gourmet in the prefecture.

Hachinohe Senbei-jiru

Hachinohe Senbei-jiru

It is a cuisine eaten in Hachinohe region, which vegetables and mushrooms, meat and fish are put in the broth and “senbei”, a kind of cookie made of flour and salt is added in it, and then boiled to eat. The senbei soaked in soup is so delicious.

Towada Barayaki

Towada Barayaki

It is a cuisine that rib of beef and abundant onions are tasted with salty-sweet sauce based on soy sauce, and grilled on the iron plate. From children to old people, wide generation love it as a soul food for locals in Towada City.

Ichigoni

Ichigoni

Ichigoni is a traditional cuisine of Hachinohe City and town around the Sanriku Coast, which is seafood soup made with sea urchin and abalone.

Jappa-jiru

Jappa-jiru

“Jappa” means the remains in Tsugaru dialect; it refers to head, guts, fish bone and other parts of the fish except the fillet remained when cooking. It is a fish stew of the “jappa” cooked with vegetables. Generally, codfish or salmon are used.

Kenoshiru

Kenoshiru

“Ke” means “Kayu (rice porridge)”, and “ke-no-shiru” is a corrupted form of “kayu-no-shiru”. Kenoshiru has various vegetables that makes rich in nutrition, and because it can preserve long, in Tsugaru region, Aomori, it has been eaten often from old days.

Kaiyaki-miso

Kaiyaki-miso

Kaiyaki-miso is local cuisine raised in Tsugaru and Shimokita region, Aomori, which is cooked scallops, eggs, and Japanese leeks with the broth in the shells of the scallops, and tasted with miso.

Aomori Ginger-Miso Oden

Aomori Ginger-Miso Oden

It is one of oden (pot stew) cuisine mainly raised in Aomori City. It is said to be started in around 1945 when one stall around Aomori Station served oden with miso dip and ginger to make the passengers warm up while waiting for boarding on ferry, and then people loved it and became popular.

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Each City, Town and Village, Aomori Prefcture

 about aomori

Aomori is the northern most pre fecture on the main island ofJap an at northern latitude of 40.12 to 41.33 degrees. It is located about the same lati tudeas New York, Beijing, Rome and Madrid. access

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