Regional cuisine of Aomori region
Hachinohe-mae offshore mackerel skewers
Hachinohe is located at the northernmost point of the main fishing port for mackerel in Japan. It is said that the crude fat content, which is the decisive f...
Jappa jiru
“Jappa” means “miscellaneous fish” in Tsugaru dialect, and generally refers to the “ara” of fish. “Jappa-jiru” is a typical local dish that is indispensable ...
Fukaura tuna steak bowl
Enjoy natural bluefin tuna from Fukaura Town, which boasts the best landing in Aomori prefecture, in three small bowls (tuna sashimi bowl, tuna single-sided ...
Misawa Pica Cuisine
Pica is the cartilage around pork belly, and it is a valuable part that can only be removed from one pig. Misawa pika ryori was invented as a stew dish that ...
Kuroishi Tsuyu Yakisoba
Kuroishi Tsuyu Yakisoba is said to have started in the late Showa 30s, “Bimanju” in the Nakago district of Kuroishi City, and it is said that it began when “...
Horse meat ramen
Shichinohe has raised many good horses since ancient times. After that, it is a horse meat ramen that we focus on as part of regional revitalization. It cont...
Ominato Navy Croquette
It is said that the Ominato Naval Croquette originated in the Meiji period based on a croquette recipe that was served to meals of former naval units deploye...
Hirosaki Igamenchi
It is a home-cooked dish in which squid legs (geso) are tapped with a kitchen knife, and seasonal vegetables are mixed with flour, and fried or grilled. Com...
Jusanko Freshwater Clam Ramen
Lake Jusan, located in the northwestern part of Goshogawara City, is a brackish lake with a mixture of water and freshwater. Goshogawara's original shijimi r...
Nanbu senbei
It is a type of senbei made by making dough with flour and water, dipped in sesame seeds and peanuts, and baked. Aomori and Iwate prefectures are the main p...