Regional food and famous sweets of Fukushima

Aizu basashi serves thin chilled slices of lean red horse meat with soy sauce into which a spicy garlic-and-chili miso is dissolved. Horse meat is...

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Miso kanpura are small skin-on potatoes cooked until tender, then coated in a sweet-salty glaze of miso, sugar and mirin. Kanpura is a regional...

Sagohachi-zuke uses a sweet-savory fermented bed made from rice, rice koji, and salt to season cucumber, eggplant, turnip, carrot, and other...

Shimimochi soaks rice cakes, freezes them in Fukushima's winter cold and dries them in wind, creating a light, hard and durable preserved food. Yomogi...

Uni no kaiyaki heaps raw sea-urchin roe into a large surf-clam shell and steam-roasts it in Iwaki, Fukushima. It does not cook uni in its own spiny...

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Cream Box is a Koriyama specialty bread: a small, thick slice of soft white bread covered generously with smooth white milk cream. The contrast is...

Kozuyu is a clear ceremonial soup from the Aizu area of Fukushima. A restrained broth led by dried scallop is filled with neatly cut taro, carrot...

Mamador is Sanmangoku's Fukushima confection: a milky filling enclosed in a soft butter-based baked skin. Its rounded oblong form has a pale brown...

Shingoro is cooked non-glutinous rice half-pounded, shaped around a skewer, coated with sweet junen miso made from egoma seeds, and grilled until...

Zakuzaku is a Nihonmatsu soup of daikon, carrot, burdock, konnyaku and other ingredients cut into small dice and simmered in soy-seasoned stock.

Ohira is a celebration soup from Tadami in Oku-Aizu, served in a shallow lacquer bowl. Typical ingredients include kombu, yam, burdock, fried tofu...