Takuanzuke 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.

Where it is made

Southern part of Riku in the prefecture

Main ingredients

Daikon radish, rice bran, salt, sugar (coarse)

Originally 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…

Where it is made

All over the prefecture, mainly along the coast

Main ingredients

grouper, rice, malted rice, carrots, hunori

Sasamaki," or bamboo grass rolls, are a luxury food culture unique to this rich rice-producing region.

Where it is made

All over the prefecture

Main ingredients

Glutinous rice, bamboo grass leaves

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.

Where it is made

Akita City, Oga, Minamiaki, and the northern coastal area up to the Noshiro-Yamamoto district

Main ingredients

Rice, Hinai Jidori chicken, green onion, Japanese parsley, maitake mushroom, burdock root

Natto 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.

Where it is made

Inland areas in the southern part of the prefecture, Nakanaone area in Yurihonjo City

Main ingredients

Natto (fermented soybeans), taro, deep-fried tofu, mushrooms, bracken, tofu

Kiritanpo 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.

Where it is made

Odate City, Kazuno City

Main ingredients

Rice, chicken, burdock root, scallion, Japanese parsley

"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.

Where it is made

The southern area of the prefecture

Main ingredients

Taro, chicken, konjac noodles, mushrooms, and seri

"Persimmon pickle" is a pickle made with plenty of radish and astringent persimmon, and pickled with salt and sugar.

Where it is made

The southern area of Akita Prefecture

Main ingredients

Radish, persimmon

“Nadazuke” are made by pickling daikon radishes cut by a hatchet (nada in Japanese) in amazake (sweet sake).

Where it is made

All districts within the prefecture

Main ingredients

Daikon, amazake

Akita's sekihan (red rice). Japan's sekihan culture has regional distinctions and cuisines; it is an indispensable food for auspicious days and celebrations.

Where it is made

Nikaho City, Yokote-Hirika Area, Yuzawa Ogachi Area

Main ingredients

Glutinous rice, black-eyed peas, sugar, sake

”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.

Where it is made

Whole prefecture

Main ingredients

Kanten(=agar-agar)

”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…

Where it is made

Daisen City, Yokote City

Main ingredients

Tofu, sugar, eggs, potato starch

"Asazuke" is a dish made by boiling rice, then seasoning vegetables and fruits with sugar and vinegar.

Where it is made

The whole prefecture

Main ingredients

Rice flour, sugar, vinegar, cucumber, turnip, seasonal fruit

"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.

Where it is made

Sea of Japan Coastal Region

Main ingredients

Raw cod roe, konjac(=yam cake) noodles, Japanese leek

"Kamabuku" is a sweet cake made from boiled and mashed potatoes with glutinous rice flour and sugar, and formed into a half round shape.

Where it is made

Northern Akita Region

Main ingredients

Potato, glutinous rice flour

"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along with chicken, gobou(=burdock), and other ingredients.

Where it is made

Northwestern Akita

Main ingredients

Junsai (=water shield), chicken, gobou(=burdock), Japanese leek, Seri(=Japanese parsley) , mushrooms, tofu, konjac(=yam cake) noodle

"Tara-Jiru(Codfish soup)" is a one-pot dish of codfish and spring onions simmered in a miso-based broth.

Where it is made

Nikaho City

Main ingredients

Codfish, Spring Onion

Tomburi 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.

Where it is made

All of Akita Prefecture

Main ingredients

Tomburi, Nagaimo-Yam

"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.

Where it is made

South Areas

Main ingredients

Eggplant, Glutinous rice, Red chili pepper

"Koi no Ama-ni” (Sweet and savory simmered carp) is a dish prepared by slicing carp and simmering it slowly after removing the blood.

Where it is made

Inland Areas

Main ingredients

Carp, Soy sauce, Suger

“Oyaki ”,is a traditional confectionery made by wrapping Red bean paste with a crust made of” Mochi “Glutinous rice and baking it slightly.

Where it is made

All of Akita Prefecture

Main ingredients

Glutinous rice, Anko (=red bean paste)

"Kasube-ni," is a dish of Dried Stingray, (dried Kasube) cooked in a sweet and spicy sauce.

Where it is made

Northern and Southern Prefectures

Main ingredients

Dried “Kasube”(dried stingray)

"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…

Where it is made

All of Akita Prefecture, Mainly along the Coast

Main ingredients

"Hatahata" (=Japanese sandfish), Fermented fish and squid sauce, Japanese leek, Tofu, Napa cabbage, Japanese parsley, Mizuna, Mushrooms

"Yama-no-imo" (Japanese mountain yam) in a "Suribachi" (Japanese mortar) and mixing it with a thick miso soup to create a spread.

Where it is made

Northern and Southern Regions, Yurihonjo City in Central District

Main ingredients

Japanese mountain yam, Miso

"Kyanokko jiru" is a soup dish of finely chopped vegetables, wild vegetables, and kidney beans seasoned with Dashi (=Japanese soup stock) and miso.

Where it is made

From Central Prefecture to Northern Region, and some parts of Southern Region

Main ingredients

Daikon radish, Carrot, Sweet potato, Japanese yam

"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.

Where it is made

All of Akita Prefecture

Main ingredients

Glutinous rice, Sugar

"Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji. It is pickled mainly in the southern part of the prefecture.

Where it is made

South Area

Main ingredients

Eggplant, Kouji, Rice

"Sanbai-miso" is a rice cake dish made from a combination of glutinous rice flour, short-grain rice flour, and azuki beans.

Where it is made

South Area

Main ingredients

Red beans, Glutinous rice flour, Short-grain rice flour

"Aka-zuke/Aka-zushi" is a fermented dish made by marinating cooked glutinous rice in salt-rubbed Red Shiso and vinegar.

Where it is made

All of Akita Prefecture

Main ingredients

Glutinous rice, Red Shiso