Salted trout used for “Kyabetsu to masu no tsukemono” was preserved over the winter and eaten daily with white rice.

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Tsugaru Region

주요 재료

Cabbage, Salt, Trout, Vinegar, Carrots, Red chili peppers, Raw ginger, Amazake (=sweet, fermented rice drink)

Keiran" is one of the most popular dishes among the autumn-finishing feasts. It is a light-flavored clear soup with two white egg-shaped dumplings floating on the top of the bowl.

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Shimokita region

주요 재료

glutinous rice flour, sweet bean paste

The name "senbei-jiru" was not firmly established until the Heisei era (1989), when a tourism organization in Hachinohe City began publicizing what was once thought to be a humble dish eaten only at…

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Hachinohe City

주요 재료

rice crackers, green onions, chicken, thread konnyaku, fu, burdock root, frozen tofu, carrots, mushrooms

Around Tsugaru Bay, which has long been known as a scallop production area, people have been eating "shellfish miso" since the Edo period (1603-1868).

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Shimokita region, Tsugaru region

주요 재료

Eggs, dried bonito flakes, grilled dried fish, fu, miso

Jappa" is a word of Tsugaru dialect, which means "something to be thrown away". It is usually made from fish heads, bones, skins and entrails, which are thrown away without being eaten.

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Tsugaru area

주요 재료

Cod, radish, carrot, green onion, miso

"Bekomochi" has been passed down from generation to generation as a special sweet eaten during the Dragon Boat Festival, and is now eaten as a snack.

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Shimokita Region

주요 재료

Glutinous rice flour, non-glutinous rice flour, sugar, instant coffee, tea, food coloring

Afterwards, they would either steam or grill the "mameshitogi" and eat them.

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Nanbu Region

주요 재료

Green soybeans, blended rice flour (non-glutinous rice flour + glutinous rice flour), sugar

"Ichigo-ni" got its name from the golden sea urchin floating in the milky white broth produced from abalone extract and other ingredients, as it looked like a hazy wild strawberry in the morning dew…

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Southwestern region

주요 재료

Fresh sea urchin, abalone, green perilla, green onion

"Kinkamochi" is an unusual local delicacy born from this environment. It is made from brown sugar, walnuts and miso paste, wrapped in a flour skin, shaped into a half-moon shape and boiled.

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southwestern region

주요 재료

Flour, walnuts, miso, brown sugar.

"Taranoko-ae " is a dish with seasoned and boiled radish, frozen tofu, carrots, konjac noodles, etc., are mixed with shredded cod roe.

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Tsugaru region

주요 재료

cod roe, carrot, freeze dried tofu, green onion, konjac noodles, salt

This is an everyday staple in the Tsugaru region, handed down in each family since olden times, that combines the aubergines and shiso leaves that are gathered in large quantities during summertime.

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Tsugaru region

주요 재료

Aubergine, shiso leaves

"Niaekko" is a local dish of the Shimokita region.

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The Shimokita region

주요 재료

Daikon radish, carrot, bracken, burdock, fried tofu, and tofu

It is said to have its roots in Buddhist vegetarian cuisine and was created long ago by the monks of the 33 temples of the "Hirosaki Zen Forest" who made “kuzuyose” from vegetables collected through…

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The Tsugaru region

주요 재료

Sweet potatoes, dried shiitake mushrooms, carrots, konjac, field peas, and fried tofu

According to one theory, "hittsumi", wheat flour dumpling, has been made since the Heian period (794-1192).

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Southern Region

주요 재료

Wheat flour, chicken, carrot, gobou (= burdock), Japanese leek

It has long been a preserved food made during the extremely cold season to take advantage of the cold and humid climate.

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Tsugaru Region

주요 재료

sticky rice, Sugar

During the short summer of the Tsugaru region, locals enjoy a dish called "Hoya Mizu" which is made from seasonal ingredients.

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Tsugaru Region

주요 재료

Mizu (=elatostema umbellatum), Hoya(=Sea squirt)

In Tsugaru region, surrounded by snow during the winter, people harvest farm products and hunt fish as much as possible during the harvest season, and preserve food by drying or pickling them.

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Tsugaru Region

주요 재료

Salted salmon, bamboo shoot, glutinous rice

It is a home-cooked dish spread in Tsugaru region, and made from minced ‘Geso’, squid legs left over after preparing squid sashimi, mixed with vegetables like onions and carrots, and wheat flour…

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Tsugaru Region

주요 재료

Squid, Cabbage, Carrot, Onion

"Inarizushi" in general refers to a dish where vinegared rice or glutinous rice is stuffed inside sweet and savory fried tofu pouches.

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Tsugaru Region

주요 재료

Glutinous rice, Red pickled ginger, “Inari-age (fried tofu pouch seasoned with a sweet soy-based broth)”

"Kakke" is a dish made by kneading “Soba (buckwheat)” flour with a little salt, rolling out the dough thinly, cutting it into triangles, boiling them, and serving with garlic miso.

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Nanbu Region

주요 재료

“Soba (buckwheat)” flour, Daikon radish, Tofu, Garlic, Miso

In the past, when ironing at home to achieve crispness, people used a mixture called "rice paste" applied to fabric. It was made by mushing soaked rice in water.

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Tsugaru Region

주요 재료

Rice, Wheat flour, Brown sugar, Black sesame seeds

"Goma-gohan" or "goma-mama" is one example of this. Because of its pitch-black color, it was made and offered at Buddhist altars on "Ke-no-hi," such as Buddhist memorial services and days of devotion.

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Tsugaru Region

주요 재료

Glutinous rice, Black Sesame seeds

The word "Jyune" refers to egoma (perilla) and "Jyune-mochi" is eaten with a paste made with roasted perilla seeds which are grinded and mixed with miso and sugar.

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Southern Region

주요 재료

"Kannakake-imo" (=dried white potatoes with its starch removed) powder, Egoma(=perilla) seeds

"Shouga miso oden" is unique in that it uses local ingredients such as whelk caught in Mutsu Bay, "Nemagaridake" (=curved-root young bamboo shoots), "Daikakuten" (=thin and large deep-fried fish…

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Aomori City

주요 재료

Daikon radish, Konjac (=Yam cake), Satsuma-age (=Deep fried fishcake), Eggs, Chikuwa (=Fishcake), Miso, Ginger

“Sushiko” is a traditional dish which has been eaten by the local people, particularly those living in the northwestern part of Tsugaru, along the Sea of Japan.

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Tsugaru Region

주요 재료

Glutinous rice, Cucumbers, Red shiso leaves, Purple cabbage, Vinegar

“Akakabu no senmaizuke” refers to traditional red turnip pickles of the Tsugaru region of Aomori prefecture. Red turnips are harvested just before the snowy season begins.

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Tsugaru Region

주요 재료

Red turnips, Salt, Zarame (=Coarse white sugar), Gobai-su(=Vinegar condensed by five times), Kombu (=Kelp)

"Same no Sukume" is a dish made from flaked boiled shark head marinated with daikon radish or cabbage and miso vinegarette, and it is said that it was invented not to waste shark at the time when…

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Tsugaru Region

주요 재료

Shark, Daikon radish or Cabbage, Green onion, Vinegar, Miso

The taste of whale varies in each part, but "shiromi" (=white part) close to the back skin is used for "Kujira Jiru".

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Shimokita Peninsula, Hachinohe City

주요 재료

Cured whale meat (fat), Carrot, Gobou(=Burdock root) , "Kan-Daikon" (=Daikon radish dried under the cold weather), Shimi-tofu (=Freeze-dried tofu), Potato, Pickled takana (=mustard green), Miso, Soy sauce

This is a typical local dish of Tsugaru region.

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Tsugaru area

주요 재료

Daikon radish, carrot, burdock root, bracken, bean curd, dried bean curd, soybeans, kelp, miso