Shimokita miso shellfish grilled
It is said that the beginning of miso shellfish grilling in the Shimokita Peninsula was a simple thing in the Edo period when fishermen in Mutsu Bay used sca...
Hanazushi
It is a pickled eggplant peculiar to Akita prefecture. Edible chrysanthemums, chili peppers, and glutinous rice are stuffed in eggplant and soaked in koji. I...
Butter mochi
Butter mochi is a confectionery made by adding glutinous rice soaked in water overnight, adding other ingredients (butter, flour, egg yolk, sugar, etc.) and ...
Yamaimo nabe
The specialty dish “Yamaimo Nabe” in the Lake Tazawako district is grated “yam”, which is sticky similar to yam, into a dumpling shape, and is made into a po...
Cherries in Sanseki
The Miseki district of Yuzawa City is known as a cherry producing area, and is a fertile land with temperature differences. An alluvial fan has developed und...
Black ore curry
A rare curry called black ore curry was born in a dish made by the head chef of the Bronze Museum based on the image of black ore gemstones as a dish that ma...
Natto soup
Natto soup is miso soup mixed with carefully ground natto. It is a local dish handed down in the southern region of Akita prefecture, Dissolve the ground na...
Aigake Jindai Curry
The Jindai district in Semboku City, Akita Prefecture, is a rice cultivation area where organic rice Akitakomachi production is thriving. The delicious rice ...
Katsu ramen
It is said that it originated about 40 years ago, when people wanted to eat both katsudon and ramen, topped with soy sauce ramen topped with pork cutlet boil...
Kinko
It seems that the reason for making Kinman started when Masami Ouchi, the first generation, happened to see manju making in Tokyo and wanted to try it on his...
Three cups mochi
It is a mochi confectionery eaten mainly in the Omagari Senboku area in the southern part of Akita prefecture, and it seems that it was called “sanbai miso” ...