Regional cuisine of Akita region
Atsumino Karinto
It is completely different from the general image of karinto, it has a square shape of a candy color, is bite-sized and easy to eat, and plenty of sesame see...
Nishimonai soba
There have been many soba restaurants in Ugo-machi since ancient times, and each shop competes for its taste, and it is popular as “Nishimonai soba” not only...
Agar dishes
Agar culture is rooted in Akita prefecture, and when you visit, you can enjoy agar dishes everywhere. Agar is a food that has been valued for a long time be...
Hottsuru Nabe
Shottsuru is a seasoning of Akita's specialty. Its true identity is fish sauce. Salt etc. are added to groupahata, horse mackerel and sardines, pickled and f...
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...
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...
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...