Regional food and famous sweets of Aomori

Aomori ginger-miso oden serves dashi-simmered daikon, konnyaku, fish cakes, egg and local additions with a sweet miso sauce scented by freshly grated...

Kaiyaki miso is an Aomori dish in which miso broth, seafood or tofu, and beaten egg are cooked in a large scallop shell used as a small pan. The...

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Ika no ponpon-yaki is a home dish from Hachinohe and the Pacific coast of Aomori. Chopped tentacles, squid liver and miso are returned to the body...

Senbei jiru is a soup from Hachinohe and southeastern Aomori, also eaten in northern Iwate. Chicken, burdock, mushrooms, leeks, and other vegetables...

Ichigoni is a clear, lightly salted soup of sea urchin and abalone from the coastal area around Hachinohe City and Hashikami Town in Aomori. It...

Keiran is an Aomori ceremonial soup of white egg-shaped rice dumplings filled with sweet bean paste and served in a clear soy-seasoned broth, often...

Nanbu senbei mixes wheat flour with water and salt and bakes it thin in round iron molds across former Nanbu territory in southeast Aomori and...

Soba-kakke is a Nanbu dish of thin buckwheat dough cut into roughly five-centimeter triangles, simmered with daikon and tofu, and dipped in garlic...

Shimokita bekomochi combines sweet doughs of glutinous and non-glutinous rice flour, builds them into a log, slices it to reveal repeated flowers or...

Tsugaru ame is an amber syrup made by using malt enzymes to convert starch from glutinous rice or other grain into sugars, then concentrating the...

Iga menchi finely chops squid tentacles and trimmings, combines them with onion, carrot and a flour-based binder, then fries or pan-cooks small...

Jappa-jiru cooks a cod's head, backbone, skin, liver, and other ara with daikon, carrot, and scallion, seasoning the broth with miso or salt.

Keno-jiru combines finely diced daikon, carrot, burdock, mountain plants, konnyaku, frozen tofu, fried tofu, and beans in a miso soup. Aomori calls it...