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.

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Southern part of Riku in the prefecture

주요 재료

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…

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All over the prefecture, mainly along the coast

주요 재료

grouper, rice, malted rice, carrots, hunori

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

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All over the prefecture

주요 재료

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.

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

주요 재료

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.

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

주요 재료

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.

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Odate City, Kazuno City

주요 재료

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.

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The southern area of the prefecture

주요 재료

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.

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The southern area of Akita Prefecture

주요 재료

Radish, persimmon

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

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All districts within the prefecture

주요 재료

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.

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Nikaho City, Yokote-Hirika Area, Yuzawa Ogachi Area

주요 재료

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.

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Whole prefecture

주요 재료

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…

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Daisen City, Yokote City

주요 재료

Tofu, sugar, eggs, potato starch

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

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The whole prefecture

주요 재료

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.

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Sea of Japan Coastal Region

주요 재료

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.

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Northern Akita Region

주요 재료

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.

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Northwestern Akita

주요 재료

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.

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Nikaho City

주요 재료

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.

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All of Akita Prefecture

주요 재료

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.

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South Areas

주요 재료

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.

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Inland Areas

주요 재료

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.

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All of Akita Prefecture

주요 재료

Glutinous rice, Anko (=red bean paste)

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

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Northern and Southern Prefectures

주요 재료

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…

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All of Akita Prefecture, Mainly along the Coast

주요 재료

"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.

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Northern and Southern Regions, Yurihonjo City in Central District

주요 재료

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.

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

주요 재료

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.

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All of Akita Prefecture

주요 재료

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.

전해지는 지역

South Area

주요 재료

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.

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South Area

주요 재료

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.

전해지는 지역

All of Akita Prefecture

주요 재료

Glutinous rice, Red Shiso