Regional cuisine of Akita region
Inaniwa udon
Inaniwa udon is dried udon made by hand in southern Akita Prefecture. It is counted as one of the three major udon noodles in Japan. Due to the unique recipe...
Kiritanpo
Kiritanpo is a food made with mashed glutinous rice wrapped around a stick of cedar from the tip and baked danpo-mochi is removed from the stick and cut it e...
Babajera
Babajera is an ice sale on the street where people of Akita do not know. It is a refreshing mouth, gentle sweetness, and a sales style that has never changed...
Yokote yakisoba
It is a well-known local gourmet of Yokota, and is counted as one of the three major yakisoba in Japan. The taste is relatively sweet and flavored with Worce...
Hinai chicken yakodon
It is an “Hinai chicken” called “Japan's three major chicken” in Akita Prefecture, and the ultimate parent and kodon using the Hinai chicken. Hinai chicken i...
Basa
Gibashi is the same seaweed as wakame and mozuku, which has been eaten in Akita Prefecture since ancient times. Its official name is Akamoku, it is a non-cal...
Tonburi
It is a hidden dish of Akita Prefecture, “Tonburi” served. Although it is a seed of borax, it looks and feels like caviar. Tonburi, also known as “field cavi...