New Articles
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 fermented. Amino acid...
deer antler hormone
Kazuno hormone in Kazuno City, Akita Prefecture, uses pork and beef, marinated in miso-based sweet and spicy sauce, grilled in Genghis Khan pot and boiled to eat it. Moisture co...
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 of kneading while t...
Kiritanpo
Kiritanpo is a food made with mashed glutinous rice wrapped around a stick of cedar from the tip and baked danpo-mochi is removed from the stick and cut it easily to eat. It is ...
Junsai
Junsai is a perennial aquatic plant that floats leaves on the surface of water, like water lilies. Eat shoots that are under the water. It is covered in a jelly-like slump and f...
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 since ancient times...
Yokote yakisoba
It is a well-known local gourmet of Yokota, and is counted as one of the three major yakisoba in Japan. The taste is relatively sweet and flavored with Worcestershire sauce with...
Hinai chicken yakodon
It is an “Hinai chicken” called “Japan's three major chicken” in Akita Prefecture, and the ultimate parent and kodon using the Hinai chicken. Hinai chicken is broiled on charcoa...
Basa
Gibashi is the same seaweed as wakame and mozuku, which has been eaten in Akita Prefecture since ancient times. Its official name is Akamoku, it is a non-calorie product that ha...
Towada rose
Towada barayaki is a local gourmet for the purpose of town okoshi and is positioned as a B-grade gourmet. It is a dish to eat a large amount of onion and rose meat with soy sauc...
Noheji Station Traditional Ekiben
Noheji Station's specialty Torimeshi is an old-fashioned ekiben with a history of over 60 years in Noheji Station (Noheji Town) on the Aomori Railway. The rhombus container is c...
Tsugaru soba
It is a local dish that is eaten mainly in the Tsugaru region of Aomori Prefecture. It is characterized by the use of kurejiru, which is mashed soybean in the connection, and th...