Find regional food and famous sweets

Babahera is Akita's pink-and-yellow sherbet-like frozen sweet, scooped with a metal spatula and built into a cone, often as a layered rose. Yellow is...

Bodakko is an Akita name for salted salmon, especially strongly salted fish. A small grilled piece or a few flakes are eaten with white rice or placed...

Damako mochi partly pounds freshly cooked non-glutinous rice, leaving some grains, and rolls it into small balls usually simmered with chicken...

Hatahata-zushi is Akita izushi: prepared sandfish is layered with cooked rice, rice koji, salt, vinegar, and vegetables and fermented in cold weather...

Iburigakko is an Akita takuan-style pickle made by smoke-drying daikon and fermenting it with rice bran, salt, and seasonings. It combines a...

Kinman is the Akita company's small low cylindrical castella-style manju, with a pale golden baked shell around smooth white bean paste. Its flat...

Kujira kayaki simmers thin pieces of salted whale fat with eggplant and other summer vegetables in an Akita-style small hot pot. Miso, soy sauce or...

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Sanazura is Eitaro's dark red-purple, thin slab confection made by setting concentrated wild-grape juice with natural agar. It is tangy, concentrated...

Shottsuru nabe seasons a broth with Akita fish sauce fermented from salted fish, then cooks hatahata, tofu, leeks, greens, and mushrooms. Clear...

Tofu castella drains and grinds tofu, blends it with sugar, egg, starch and related seasonings, then bakes it into a browned slab with a pale, dense...

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