Local Foods >>

Regional Produce >>

Apples (りんご, ringo)

Aomori City is one of Japan's top apple producing regions and the Namioka area produces more than 90% of Aomori City's apples. These high-grade apples have been successfully branded and are sold under the name 'Obokoi', which means cute or lovely. There are two Obokoi varieties - Sun Fuji (red) and Ōrin (green), and both are available in fruit and specialist apple shops throughout the city. Make sure you try Aomori's greatest export while you're here - our crisp, sweet-tasting apples!

You can even try your hand at apple picking during the autumn harvesting season. More information can be found on the Sights and Attractions page.

Blackcurrants (カシス, kashisu)

The blackcurrant is a fruit well suited to a cool summer climate, and blackcurrant growing began here in Aomori City around 30 years ago. Much of this work was spearheaded by the Aomori Blackcurrant Association, an organization centered on female farmers, and now Aomori City is Japan's top blackcurrant producing region. The fruit has risen in prominence throughout the rest of Japan also, with such developments as the founding of the Japan Blackcurrant Association in 2005.

Aomori blackcurrants, along with products such as blackcurrant jam, blackcurrant tea and blackcurrant cake, can be purchased in shops throughout the city.

Scallops (ホタテ, hotate)

Mutsu Bay is the ideal habitat for scallops and has long been known as prime fishing waters, meaning that scallops make up about 90% of Aomori City's fishing revenue. Scallops develop by consuming fresh plankton in the ocean and contain high levels of protein, fat, calcium and various vitamins. In particular, taurine helps the development of the eyes and brain and increases heart activity, while at the same time working to reduce cholesterol and lower blood pressure. The scallops of Mutsu Bay have a higher amino acid content than those of other regions and are prized for their sweetness.

Scallops can be eaten fresh as sashimi, or for a true taste of summer, barbecue the scallop in its shell with a dash of soy sauce. Alternatively, rice boiled with scallops will see you coming back for a second serving.

Beef (牛肉, gyūniku)

Hakkōda cattle live at Hakkōda Ranch in an expanse of virgin forest of beech and oak, surrounded by clean water and air. Here, the cattle graze on the abundant green pastures and mature in a stress-free environment. Hakkōda Cattle are a rare, region-specific breed of Japanese Shorthorn, and Hakkōda Beef allows one to experience a rich, natural flavour - the genuine taste of beef. The meat is firm, making it perfect for stewed dishes as well.

Regional Cuisine >>

The Taste of Aomori

Aomori is a northern land of snow, surrounded on three sides by the sea. This environment resulted in the people of Aomori creating a unique style of home cooking not to be found elsewhere. Vegetable-filled soups and 'one-pot' meals full of fresh fish and shellfish are delicious as well as healthy.

Kenoshiru (けの汁, kenoshiru)

A local specialty from the Tsugaru region, this dish features daikon radish, carrot, burdock root, bracken, tofu and konjac (devil's tongue), all finely diced, stewed in a pot, and flavored with miso. Each family has its own unique blend of vegetables and ingredients, and in the past kenoshiru was a food that was made in batches to be reheated later in individual servings. This way the flavour fully permeated the ingredients during storage, making the stew even more tasty.

Herring Īzushi (鰊の飯ずし, nishin no īzushi)

The fact that Aomori Prefecture is surrounded on three sides by the sea means it is only natural that there are a number of īzushi (a kind of pressed sushi) dishes. Herring īzushi is available in two varieties - one that uses dried herring and one that uses vinegar-pickled herring. Īzushi made with dried herring requires more skill and work and is said to reveal the culinary ability of the person who made it.

Cod Jappa-Jiru (鱈のじゃっぱ汁, tara no jappa-jiru)

Jappa-jiru with cod is a dish truly representative of Aomori cuisine. The cod is stewed in miso along with tofu, daikon radish, scallions, and other vegetables, and in the past people would split a whole cod, making jappa-jiru with the head and innards, then pickling the remainder. This is a one-pot dish unique to snowbound regions that will warm you from the inside.

Bamboo Shoots (タケノコ, takenoko)

Found growing deep in Aomori's mountainous forests, harvesting shoots from the nemagari-take bamboo entails a certain degree of risk. These bamboo shoots are delicious in miso soup and stewed dishes, or add them to rice before boiling for a tasty treat. If you ever get your hands on freshly harvested bamboo shoots, try grilling them without peeling for a true taste of nature's bounty.

Sea Pineapple (ホヤ, hoya)

Resembling a small, bright red pineapple, hoya is a nutritious savoury summer food with a strong salty tang. Hoya soup, with its amber colour, salty taste and a hint of bitterness is the perfect accompaniment to some Japanese sake.

Mizu (みず, mizu)

Mizu is an edible wild plant and member of the nettle family. When peeled and briefly immersed in boiling water, mizu turns bright green and can be used in stir-frying. The root is also delectable grated. Mizu-zuke is a light, refreshing dish, made by soaking mizu and finely chopped konbu (kelp) in salted water.