Ichigoni
At a glance
| Name | Ichigoni (Ichigoni) |
|---|---|
| Prefecture | Aomori |
| Region | Hokkaido & Tohoku |
| Type | Sea urchin and abalone soup |
What is it?
Ichigoni is a clear celebratory soup from the Hachinohe area of Aomori made with sea urchin and abalone in a lightly seasoned seafood broth. Despite its name, it contains no strawberries.
The name is said to evoke wild strawberries seen through morning mist: orange-red sea urchin floating in the pale, cloudy broth. Whelk or related shellfish may replace abalone in some versions.
History and local context
The soup grew from fishermen's cooking along the Sanriku coast and developed into a special dish for New Year, weddings, and other important gatherings. Canned ichigoni is also sold as a regional gift.
How to enjoy it
Serve it hot but simply seasoned so the sea urchin and shellfish remain clear. When buying a packaged version, check the shellfish used and whether it is a ready-to-heat soup or a concentrated base.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Ichigoni from?
It is associated with Aomori, in the Hokkaido & Tohoku region of Japan.
What kind of food is Ichigoni?
This guide classifies it as sea urchin and abalone soup. See the overview for its defining ingredients and texture.
Can I order Ichigoni online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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