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).

流傳地區

Fukushima City

主要食材

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".

流傳地區

Aizu region, excluding Minamiaizu

主要食材

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.

流傳地區

All over the Aizu region

主要食材

Migaki nishin, leaves of sansho (Japanese pepper)

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

流傳地區

Iwaki City

主要食材

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.

流傳地區

Soma City

主要食材

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…

流傳地區

Aizu Area

主要食材

Carp

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

流傳地區

Koriyama City

主要食材

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.

流傳地區

Nihonmatsu City

主要食材

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.

流傳地區

Furudono-machi

主要食材

Potatoes

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

流傳地區

Koriyama City

主要食材

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.

流傳地區

Minamiaizu Town

主要食材

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.

流傳地區

Soma City, Minamisoma City, Namie Town

主要食材

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.

流傳地區

Koriyama City, Iwaki City, Fukushima City

主要食材

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.

流傳地區

Nihonmatsu City

主要食材

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.

流傳地區

Soma City

主要食材

Monkfish

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

流傳地區

Date City, Fukushima City

主要食材

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.

流傳地區

Tadamimachi Town

主要食材

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.

流傳地區

Koriyama City

主要食材

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.

流傳地區

Fukushima City

主要食材

“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.

流傳地區

Fukushima City, Iwaki City

主要食材

“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.

流傳地區

Shimogo Town, Minamiaizu Town

主要食材

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”.

流傳地區

Koriyama City

主要食材

Carp, Miso, Kikurage mushrooms, Tofu

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

流傳地區

Aizuwakamatsu City, Aizusakashita-Cho

主要食材

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.

流傳地區

Aizuwakamatsu City

主要食材

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…

流傳地區

Aizuwakamatsu City

主要食材

"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.

流傳地區

Hinoemata Villege, Minami-aizu Region

主要食材

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.

流傳地區

Nishi-Aizu Town, Kitakata City

主要食材

"Ego" seaweed

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

流傳地區

Samegawa Village

主要食材

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.

流傳地區

Hanawa Town, Tanagura Town

主要食材

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.

流傳地區

Soma City

主要食材

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