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Kitakata Ramen
As its name suggests, Kitakata Ramen is a regional ramen from Kitakata, Fukushima. It is often considered one of Japan’s three great ramen styles, alongside Sapporo and Hakata r...
Tama Konnyaku
Yamagata has long been a producer of konnyaku yam, and tama konnyaku—affectionately called “tama-kon”—is a local soul food. As the name suggests, it consists of spherical konnya...
Itasoba
Itasoba is a style of soba eaten widely throughout inland Yamagata Prefecture. Its distinctive feature is that the noodles are served in a long, shallow wooden box rather than o...
Natto-jiru
Natto-jiru is a nourishing winter home-style dish that has long been enjoyed in Yamagata Prefecture. Whole natto beans are ground to bring out their flavor, and the soup is pack...
Sakata Ramen
Sakata Ramen is a regional ramen style said to have originated in the northern Shōnai region, centered on Sakata City in Yamagata Prefecture. Its broth is made with pork bones, ...
Grilled Black Sea Bream
Black sea bream are commonly caught around rocky shores and breakwaters from Yunohama in Tsuruoka to the area near Kamo. Like other sea bream, they have firm white flesh. Those ...
Dondon-yaki
In Yamagata’s inland region, Dondon-yaki is usually flavored with sauce. Its defining feature is that it is rolled around a disposable chopstick, making it easy to carry. To mak...
Yonezawa Beef
Raised in the Okitama region of Yamagata Prefecture, Yonezawa Beef is known as one of Japan’s three great wagyu brands. Its history spans more than 100 years. During the Meiji p...
Hanasaki Crab
Hanasaki crab is a hermit crab related to king crabs, and its season runs from summer through autumn. Its legs are thick and packed with meat, but its rich flavor and distinctiv...
Gibasa
Gibasa, enjoyed as a local food in Akita Prefecture, is a type of akamoku, a seaweed in the Sargassaceae family. It is known for its strong stickiness and distinctive crisp text...
Tonburi
Tonburi is a little-known Akita specialty often served as an appetizer. Made from the seeds of the kochia plant, it looks and feels much like caviar, earning it the nickname “ca...
Hinaidori Oyakodon
Hinaidori Oyakodon is a local specialty of Akita made with Hinaidori, one of Japan’s three great jidori chicken breeds. Raised free-range, Hinaidori is known for its firm textur...
Kazuno Horumon
Kazuno Horumon, from Kazuno City in Akita Prefecture, is known for its distinctive cooking style: pork or beef offal marinated in a sweet-and-savory miso-based sauce is cooked w...
Jumonji Ramen
Jumonji Ramen is a local specialty beloved in the Jumonji area of Yokote, Akita Prefecture. It is known for its Japanese-style soy sauce broth made with dried sardines and bonit...
Yokote Yakisoba
Yokote Yakisoba is a local specialty from Yokote City, Akita Prefecture, loved for its distinctive style and flavor. It is made with thick, straight boiled noodles stir-fried wi...
Babahera
Babahera is a roadside ice cream sold throughout Akita Prefecture, where it is widely known. It has a light, refreshing texture and gentle sweetness, and has been sold in the sa...
Shottsuru Nabe
Shottsuru is a specialty seasoning from Akita. It is a fish sauce made by fermenting fish such as sandfish, horse mackerel, and sardines with salt. Its amino acids and peptides,...
Junsai
Mitane in Akita Prefecture is known as Japan’s leading producer of junsai. Junsai is a perennial aquatic plant in the water lily family that grows naturally in clear ponds and m...
Kiritanpo
Kiritanpo nabe is a traditional local dish from Akita Prefecture. It is made with tanpo—cooked non-glutinous rice that is mashed, wrapped around the end of a cedar stick, and gr...
Inaniwa Udon
Inaniwa udon is a type of hand-stretched, dried udon made in southern Akita Prefecture. It is counted among Japan’s three great udon varieties. Its distinctive production method...
Kira Kira Don
Kira Kira Don is a lavish rice bowl filled with plenty of local seafood, sparkling in appearance as well as flavor. Made with seasonal ingredients, the bowls come in four variet...
Ishinomaki Yakisoba
Ishinomaki Yakisoba is a popular noodle dish in the Ishinomaki urban area of eastern Miyagi Prefecture. Fresh noodles are steamed twice, turning them brown, then cooked further ...
Kesennuma Hormone
Kesennuma Hormone is a grilled pork offal dish enjoyed in and around Kesennuma City, Miyagi Prefecture. It has three distinctive features: fresh pork offal, including both white...
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