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.
6 guides in English
- Akita Shottsuru NabeAkita
Shottsuru nabe seasons hatahata sandfish, tofu and vegetables with Akita's fermented fish sauce.
- 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...