Azara from Kesennuma
Azara is a Kesennuma stew of sour, well-aged pickled napa cabbage, menuke or other redfish, and sake lees. Its pale broth combines lactic acidity, fish richness and the rounded aroma of...
At a glance
| Name | Azara from Kesennuma (Azara) |
|---|---|
| Prefecture | Miyagi |
| Region | Hokkaido & Tohoku |
| Type | Sake-lees stew of aged pickled cabbage and redfish |
What is it?
Azara is a Kesennuma stew of sour, well-aged pickled napa cabbage, menuke or other redfish, and sake lees. Its pale broth combines lactic acidity, fish richness and the rounded aroma of lees.
It is associated with March through May, when winter cabbage pickles have become tart. It uses properly fermented pickles, not spoiled cabbage.
History and local context
Kesennuma City identifies azara as a representative local dish. Fish heads, bones and other flavorful portions may be used alongside the pickle.
The name's exact origin is uncertain. What defines the dish is the spring use of sour pickle with fish and sake lees, rather than fresh cabbage in ordinary kasujiru.
How to enjoy it
Taste cabbage and broth first, then combine fish to see how its fat softens the acidity. Watch carefully for bones.
Sake-lees dishes may retain alcohol after cooking. People avoiding alcohol should check ingredients and preparation.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Azara from Kesennuma from?
It is associated with Miyagi, in the Hokkaido & Tohoku region of Japan.
What kind of food is Azara from Kesennuma?
This guide classifies it as sake-lees stew of aged pickled cabbage and redfish. See the overview for its defining ingredients and texture.
Can I order Azara from Kesennuma online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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