Regional food and famous sweets of Akita
Rice-centered northern cooking, mountain vegetables, fermented foods, and hearty dishes for the cold season.
Akita is part of the Hokkaido & Tohoku region. This page lists the guides currently available in English.
15 guides in English
- Akita Babahera IceAkita
Babahera is a light pink-and-yellow, sherbet-like frozen sweet that roadside vendors scoop and shape with a metal spatula, often forming a rose in a...
- Akita Damako MochiAkita
Damako mochi pounds freshly cooked rice only until sticky, rolls it into bite-sized balls and usually simmers them in a chicken, mushroom and...
- Akita Hatahata-zushiAkita
Hatahata-zushi layers salted sandfish with cooked rice, rice koji and vegetables such as turnip, carrot and seaweed, then ferments them into a gently...
- Akita Imonoko-jiruAkita
Akita imonoko-jiru simmers creamy taro with chicken, mushrooms, konnyaku and vegetables in a warming soy-seasoned broth.
- Akita KinmanAkita
Kinman is a bite-size round cake with a soft castella-like shell and smooth white-bean filling, stamped and baked to an even golden color.
- Akita Kujira KayakiAkita
Kujira kayaki, also called kujira-jiru, simmers slices of whale meat with summer eggplant and sometimes mountain vegetables in a miso broth, often...
- Akita Natto-jiruAkita
Natto-jiru dissolves finely ground natto into miso soup with tofu, wild vegetables, mushrooms and other preserved winter ingredients, creating a...
- Akita SanazuraAkita
Sanazura concentrates the dark color, aroma and tartness of wild grapes into thin, softly set jelly sheets, often wrapped between leaves or films.
- Akita Shottsuru NabeAkita
Shottsuru nabe seasons hatahata sandfish, tofu and vegetables with Akita's fermented fish sauce.
- Akita Tofu CastellaAkita
Tofu castella drains and mashes tofu, sweetens it with sugar, combines it with egg and bakes it into a firm yellow slab resembling castella in...
- IburigakkoAkita
Iburigakko is an Akita pickle made by smoking daikon over wood, then fermenting it in a rice-bran bed with salt and seasonings. The slices combine a...
- Inaniwa UdonAkita
Inaniwa udon is a fine, flat dried noodle from southern Akita, made through repeated kneading, twisting, stretching, and drying. It is smooth and...
- Kiritanpo Hot PotAkita
Kiritanpo is an Akita specialty made by pounding freshly cooked rice, wrapping it around cedar skewers, and grilling it. In kiritanpo hot pot, the...
- Oga Ishiyaki NabeAkita
Ishiyaki nabe boils seafood, seaweed and vegetables in a wooden tub by dropping in red-hot stones.
- Yokote YakisobaAkita
Yokote yakisoba combines thick, straight boiled noodles with a mild sweet-savory sauce, minced pork and cabbage, then adds a sunny-side-up egg and...