Miso Kaiyaki
A traditional dish from the Shimokita region

About Miso Kaiyaki

Miso Kaiyaki (みそ貝焼き, Miso kaiyaki) originated in the Shimokita Peninsula during the Edo period. Fishermen in Mutsu Bay used scallop shells in place of pots, simmering fish cuts in broth, mixing in homemade miso, and enjoying the dish with millet or millet rice—it was a simple yet hearty meal.

Today, this regional specialty uses scallop shells as mini cooking vessels, combining dried fish stock with scallops, seasonal local ingredients, miso, and beaten eggs to create a flavorful dish. In the Tsugaru region, a similar preparation is fondly known as Kaiyaki Miso (貝焼き味噌, Kaiyaki miso).

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