Regional cuisine of Fukushima region
Monkfish hot pot
The local dish “monkfish nabe,” which represents winter in Fukushima Prefecture, is a luxurious hot pot dish that makes use of various parts of monkfish, a ...
Shirakawa ramen
Shirakawa ramen is a local ramen that originated in Shirakawa City, Fukushima Prefecture, and features handmade curly noodles that shine with craftsmanship a...
Awa Manju
The bright yellow color and moderate sweetness of Awa Manju are Japanese sweets representing Yanaizu. It is a simple sweet wrapped in foxtail and glutinous r...
Dengaku
It is called “Dengaku” when you stick tofu on bamboo skewers and put miso on fire. Aizu Miso Dengaku features miso dengaku, which is flavored with red miso, ...
Frozen tofu
Frozen tofu is a healthy food rich in protein as well as calcium, iron, vitamin E and lecithin. It can be stored for a long time, so it can be used in variou...
Sauce katsudon
It is a traditional dish of Aizu in Fukushima Prefecture, which is topped with shredded cabbage on rice and topped with cutlet soaked in sauce. In Aizuwakama...
How carrot
Kaganjin is a local dish of the northern part of Nakadori in Fukushima Prefecture. It is a traditional dish that is indispensable for New Year's holidays. It...
Kitakata ramen
Kitakata ramen, as its name suggests, is a local ramen in Kitakata City, Fukushima Prefecture. It is said to be one of the three biggest ramen in Japan, alon...
Aizu soba
Made using buckwheat flour of the variety called “Aizu kaori”, it is a soba with a good aroma of koshi. Soba cultivation using the cool climate is also thriv...