Kaiyaki-Miso is a homestyle cooking with a big scallop shell used as a pan to grill a beated egg with miso and stock. Depending on the area, fish or scallops are added in it. It was a nutritio...more
Codfish represents the winter fish caught in Aomori. Jappa-Jiru is a miso soup using the head, bony parts & guts of codfish, and boiled with daikon radish, chinese cabbage, konjac, tof...more
Jusanko Freshwater-Clam Ramen features using large amount of freshwater clams for topping and stock. The ramen is also topped with a boiled egg, green onion, bamboo shoot and wakame seaweed.
This is a huge rock mountain sticking out from the Kodomari. It extends for approximately 6.5 km at an elevation of 229 meters, suggesting the shape of a lion lying down, and is consid...more
This is a roof purline building built by Gen-emon Tsushima (Osamu Dazai's father), who was a large landowner during the Meiji Era. Work was completed in June 1907. Cypress wood was use...more
Learn about the natural ecosystems and think about preserving and nurturing the virgin forest while strolling around Juniko, the gateway to Shirakami Sanchi.
Time required : 1 to 6 hours ...more
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.
Hakkoda, Japan's Deep Powder Paradise