Akita ｜ Our Regional Cuisines

"Aka-zuke/Aka-zushi" is a fermented dish made by marinating cooked glutinous ric…

"Sanbai-miso" is a rice cake dish made from a combination of glutinous rice flou…

"Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji. It…

"Hoshi-mochi" is a rice snack made by cutting and weaving rice cakes into a hang…

"Kyanokko jiru" is a soup dish of finely chopped vegetables, wild vegetables, an…

”Yama-no-imo(=Japanese mountain yam)" in a "Suribachi (=Japanese mortar)" and mi…

"Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stoc…

"Kasube-ni," is a dish of Dried Stingray, (dried Kasube) cooked in a sweet and s…

“Oyaki ”,is a traditional confectionery made by wrapping Red bean paste with a c…

"Koi no Ama-ni” (Sweet and savory simmered carp) is a dish prepared by slicing c…

"Nasu no Hana-zushi" is a pickled dish made by layering large, sliced eggplants …

"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along…

"Kamabuku" is a sweet cake made from boiled and mashed potatoes with glutinous r…

Cod is an indispensable winter fish in Akita Prefecture. Generally speaking, "Ta…

Tomburi is the dried, peeled outer skin of the 1 to 2 mm green fruit of the Houk…

"Tara-Jiru(Codfish soup)" is a one-pot dish of codfish and spring onions simmere…

"Asazuke" is a dish made by boiling rice, then seasoning vegetables and fruits w…

”Tofu Castella” is a confectionery made by taking tofu that has been squeezed an…

”Egg kanten” is a food made by mixing egg and sugar into ”kanten” liquid and the…

Akita's sekihan (red rice). Japan's sekihan culture has regional distinctions an…

“Nadazuke” are made by pickling daikon radishes cut by a hatchet (nada in Japane…

"Persimmon pickle" is a pickle made with plenty of daikon radish and astringent …

"Imonoko-jiru" is a soup dish made using taro and is also eaten as a hot pot dis…

Kiritanpo nabe is a hot pot dish in which rice cooked in a broth made from chick…

Natto soup is a miso soup mixed with carefully ground natto, and is a local dish…

A local dish made at home and indispensable in winter in Akita, it consists of c…

Glutinous rice wrapped in bamboo leaves, tied with rushes, and steamed. It is a …

Originally a deep-sea fish, hata-hata originally came to be called hata-hata bec…

Takuanzuke is Akita's typical smoked and dried daikon pickles. It is now made th…