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...

Imonoko-jiru is an autumn taro, chicken and mushroom soup of southern Akita. In Yokote, taro is called imonoko; Sannai-grown taro is known for its...

Inaniwa udon is a hand-stretched dried noodle associated with the Inaniwa area of Yuzawa, Akita. It is thinner and flatter than many fresh udon...

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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Kiritanpo nabe is the signature pot of Odate and northern Akita. Warm rice is pounded until partly broken, wrapped around skewers and grilled as...

Oga ishiyaki is made by placing local fish, seaweed, vegetables and miso broth in a wooden tub, then dropping in stones heated red-hot to boil the...