Ika-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).

Where it is made

Fukushima City

Main ingredients

Squid, carrots

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".

Where it is made

Aizu region, excluding Minamiaizu

Main ingredients

Scallops, kikurage, taro, itokon, dried shiitake mushrooms, mamefu (white bean curd), carrots, strawberries, etc.

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.

Where it is made

All over the Aizu region

Main ingredients

Migaki nishin, leaves of sansho (Japanese pepper)

Iwaki City has seven beaches, called "Iwaki Nanahama," and there are many fishing ports around them.

Where it is made

Iwaki City

Main ingredients

Pacific saury

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.

Where it is made

Soma City

Main ingredients

Rice, Hokki-gai (shellfish)

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…

Where it is made

Aizu Area

Main ingredients

Carp

Cabbage rice cakes are a regional food which have been eaten in the Ose region of Koriyama City for over 80 years.

Where it is made

Koriyama City

Main ingredients

Cabbage, rice cakes

Zakuzaku is also called “zakuzakuni” or “zakuzakujiru” and is one of the local dishes that has been popular since the Edo period.

Where it is made

Nihonmatsu City

Main ingredients

Taro, carrots, burdock root, konjac, Japanese radish, dried shiitake mushrooms, chicken, etc.

In 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.

Where it is made

Furudono-machi

Main ingredients

Potatoes

A wide variety of vegetables have been cultivated in Fukushima Prefecture for many years.

Where it is made

Koriyama City

Main ingredients

Akasuji Daikon Radish, Rice Flour

"Tsuyu-ni-shime" is a dish made by simmering vegetables, herring, tofu, and other ingredients in broth, seasoned with soy sauce and sugar.

Where it is made

Minamiaizu Town

Main ingredients

dried herring, tsuto tofu (tofu wrapped in straw wrappings and boiled in salt water), taro, carrots, kombu (kelp)

One such dish is "Harako-meshi" or "Harako rice", which is made using a salmon roe called "harako", served on a bed of rice.

Where it is made

Soma City, Minamisoma City, Namie Town

Main ingredients

salmon roe, rice

"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.

Where it is made

Koriyama City, Iwaki City, Fukushima City

Main ingredients

Hiyashi Mame, Herring Roe

"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.

Where it is made

Nihonmatsu City

Main ingredients

Cucumbers, Eggplants, Carrots, Turnips, etc.

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.

Where it is made

Soma City

Main ingredients

Monkfish

It is said that persimmons began to be eaten in Fukushima Prefecture around the Edo period.

Where it is made

Date City, Fukushima City

Main ingredients

Anpo dried persimmons, Daikon radish, Carrot

Seaweed, 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.

Where it is made

Tadamimachi Town

Main ingredients

Tofu, Haya (=Japanese Dace), Maitake Mushroom, Kombu(=Kelp), Gobou(=Burdock)

“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.

Where it is made

Koriyama City

Main ingredients

Koi (=Carp)

“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.

Where it is made

Fukushima City

Main ingredients

“Shimi-Dofu”(=Freeze-dried Tofu), Eggs, “Shinobuna”(Komatsuna)(=Japanese Mustard Spinach)

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.

Where it is made

Fukushima City, Iwaki City

Main ingredients

“Junen” (=“Egoma” Perilla ), Glutinous rice

“Egoma”（Perilla） is widely grown in Fukushima Prefecture. It is called “Junen” in the prefecture and is also used in various local dishes.

Where it is made

Shimogo Town, Minamiaizu Town

Main ingredients

White rice, “Junen-miso”

“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”.

Where it is made

Koriyama City

Main ingredients

Carp, Miso, Kikurage mushrooms, Tofu

The consumption of horse meat became widespread in Fukushima around the time of the Boshin War.

Where it is made

Aizuwakamatsu City, Aizusakashita-Cho

Main ingredients

Horse meat

"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.

Where it is made

Aizuwakamatsu City

Main ingredients

Daikon radish, Fried thin tofu, battered beans, carrots, Kombu(=kelp)

"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…

Where it is made

Aizuwakamatsu City

Main ingredients

"Boutara"(=Dried codfish)

"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.

Where it is made

Hinoemata Villege, Minami-aizu Region

Main ingredients

Buckwheat flour, glutinous rice flour

"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.

Where it is made

Nishi-Aizu Town, Kitakata City

Main ingredients

"Ego" seaweed

There are various dishes using "Juunen", but the one often eaten in summer is "Juunen Hiyadare".

Where it is made

Samegawa Village

Main ingredients

Udon Noodle, Egoma(=Perilla)

Regarding dishes using konjac, "Sashimi konjac" (thinly sliced konjac like sashimi) is famous, and "konjac no shira-ae" is often cooked at home.

Where it is made

Hanawa Town, Tanagura Town

Main ingredients

Konjac (=yam cake), Tofu, Carrot

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.

Where it is made

Soma City

Main ingredients

"Donko" (=Dark sleeper), Daikon radish, Napa cabbage, Carrot, Japanese leek