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Local Dishes in Hokkaido Area / Tohoku Area

Jingisukan (Hokkaido)

 Jingisukan

Strips of mutton that has been marinated in a specially prepared sauce are cooked on a helmet-shaped, conical metal griddle, with the lid tapering upwards to a point in the middle. Sheep farming developed in Hokkaido for wool, and this style of cooking was developed as a way to appreciate the delicious flavor of the meat. Usually it is served with a selection of vegetables and/or bean sprouts.

Ishikari-nabe (Hokkaido)

 Ishikari-nabe

The name of this seafood hot pot comes from the Ishikari region of Hokkaido. The recipe was developed by local fishermen who prepared it on their boats. Chunks of salmon are simmered with a variety of ingredients, such as tofu, konnyaku jelly, Chinese cabbage, and onions in a broth flavored with savory miso. As a further seasoning, a pinch of sansho pepper is usually added.

Kiritanpo-nabe (Akita) 

 Kiritanpo-nabe

Freshly boiled rice is pounded to a paste, applied to thick skewers of Akita cedar wood, and then grilled over an open charcoal fire. These cylindrical dumplings (known as tanpo) are cut into smaller portions, then simmered in a bubbling hot pot prepared from the meat of Hinai chicken (a local breed of fowl for which the prefecture is famous). Other ingredients in kiritanpo-nabe include burdock, mushrooms, scallions, and seri (water dropwort) herb. The broth is seasoned with soy sauce.

Hittsumi (Iwate) 

Hittsumi1 

Wheat flour is mixed with water, kneaded into a dough and left to stand for an hour or two. It is then rolled out into thin sheets, which are torn by hand into small pieces. These are cooked together with seasonal vegetables as a stew, and flavored with soy sauce. There are various local names for this soup, such as suiton, tsumire, tottenage, or hatto. But the common name is hittsumu (literally "torn") dumpling soup.

Imo-ni (Yamagata)

Imo-ni

Ichigo-ni (Aomori)

Ichigo-ni

Zunda-mochi (Miyagi)

Zunda-mochi

Wan-ko soba (Iwate)

 Wan-ko soba

This a style of eating soba (buckwheat) noodles that is traditional to the cities of Morioka and Hanamaki. The noodles are served in small lacquered bowls (wan-ko), in portions not much bigger than than a mouthful, which you season with a little soy sauce and some zesty condiments. The server will keep refilling your bowl and urging you to eat more. Every year, contests are held to see who can eat the most servings of wan-ko soba in a fixed time.

 Kozu-yu (Fukushima)

 Kozu-yu

This clear soup is an essential dish served on auspicious occasions, such as at the new year, and at other ceremonial gatherings. It is made from dried scallop holdfasts, which are softened in dashi stock. Other ingredients include wheat gluten croutons (mame-fu), shiitake mushrooms, carrots, taro yams, kikurage fungus, and konnyaku jelly noodles. It is seasoned with soy sauce, salt, and sake, and should be served in bowls of red lacquer produced in Aizu-Wakamatsu.

 

Pictures and articles are cited from JAPAN'S TASTY SECRETS.