Regional food and famous sweets of Fukushima
A large and varied prefecture where Aizu ceremonial cooking, inland preserved foods, and regional noodle cultures coexist.
Fukushima is part of the Hokkaido & Tohoku region. This page lists the guides currently available in English.
14 guides in English
- Aizu Horse SashimiFukushima
Aizu basashi consists of lean slices of horse meat eaten raw, typically with soy sauce and a distinctive spicy miso flavored with garlic and chili.
- Aizu Nishin no SanshozukeFukushima
Nishin no sanshozuke layers rehydrated migaki nishin dried herring with aromatic young sansho leaves and a soy, sake and vinegar marinade, yielding a...
- Fukushima Ika NinjinFukushima
Ika ninjin marinates matchstick carrot and thin strips of dried squid in soy sauce, sake and mirin, creating a crisp, chewy and deeply savory...
- Fukushima MamadorFukushima
Mamador wraps a moist, milk-rich white-bean filling in a soft buttery baked dough, producing a gentle Western-style sweetness.
- Fukushima Miso KanpuraFukushima
Miso kanpura fries or simmers small skin-on potatoes, then coats them in a glossy mixture of miso, sugar and mirin.
- Fukushima OhiraFukushima
Ohira gently simmers ingredients such as kombu, burdock, maitake, nagaimo and fried tofu and serves them with broth in a broad, shallow lacquer bowl...
- Fukushima ShimimochiFukushima
Shimimochi soaks rice cakes, repeatedly freezes them in severe night cold and dries them in winter air until very light and shelf-stable. Rehydration...
- Fukushima ZakuzakuFukushima
Zakuzaku is a Fukushima soup containing daikon, carrot, burdock, taro, konnyaku and other ingredients cut into small pieces and simmered in a...
- Iwaki Uni KaiyakiFukushima
Uni kaiyaki packs fresh purple sea-urchin roe into a large surf-clam shell and grills it over charcoal, gently setting the surface while concentrating...
- Koriyama Cream BoxFukushima
Cream box is a Koriyama bakery specialty made by spreading a thick, milky white cream over a small slice of bread. The cream is smooth and gently...
- Koriyama Usukawa ManjuFukushima
Usukawa Manju surrounds a generous amount of smooth or coarse azuki paste with an unusually thin brown steamed skin, keeping the bean flavor dominant.
- KozuyuFukushima
Kozuyu is a delicately seasoned ceremonial soup from the Aizu area of Fukushima. Dried scallop stock supports small pieces of taro, carrot, shiitake...
- Minamiaizu ShingoroFukushima
Shingoro partly pounds ordinary cooked rice, forms it around a bamboo skewer, coats it with junen miso made from ground egoma seeds and miso, and...
- Sagohachi-zukeFukushima
Sagohachi-zuke uses a fermented bed traditionally described as three parts salt, five parts rice koji and eight parts cooked rice, producing mild...