Iwate ｜ Our Regional Cuisines

"Hachihai-jiru" is a dish consisting of Tofu, Dried shiitake mushrooms, and Gree…

"Kurumi-zouni" is also called "Kurumi-mochi (rice cake with walnuts sauce)" and …

"Shidami" refers to Acorns, and "Shidami-dango" can be made by adding Sugar to "…

"Kurumi-dofu" is made with strained walnut after crushed, water and sugar and se…

"Hoya" (=Sea Squirt) is called ‘Pineapple in the sea’, and is known as a food co…

The Ou Mountains at the border of Akita and Iwate prefectures has a very cold an…

"Kenchin-jiru" is a soup flavored with soy sauce and made with finely cut carrot…

"Donko" (=dark sleepers) are brown hakelings or codlings caught along the Sanrik…

As the climate in northern region is cold and it’s hard to cultivate rice, they …

‘Azuki Battou’ is a dish simmered wide and short ‘udon’ noodle in sweet red bean…

‘Ukogi’ is a deciduous shrub of araliaceae like ‘taranome’ (Japanese angelica tr…

It is made by spreading a thin layer of Flour, dissolved in water and topping wi…

The northern parts of Iwate Prefecture are affected by the Yamase, a cold east w…

In Iwate Prefecture, where the climate is cold and unsuitable for rice farming, …

In the northern parts of Iwate Prefecture, where the climate is cold and unsuita…

Iwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from…

In the center of the prefecture, the land along the Kitakami River is flat, and …

The Kitakami River basin in Japan has been known for growing taro since ancient …

Iwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particu…

The central area of the prefecture, which is located along the Kitakami River ba…

Mame-shitogi is a fresh sweet made by kneading boiled and ground green soybeans …

Nishime is a traditional dish prepared throughout the entire prefecture during w…

Kahou dango (rice dumpling) is a confectionery dish offered on December 24th (No…

The cool climate of Northern Iwate makes it difficult to grow rice, which has le…

The southern region of the prefecture has a comparatively warm climate, and has …

Sukikombu" is made by boiling young kelp from the Sanriku coast, cutting it into…

Ganzuki" is a sweet eaten throughout the prefecture, especially in the southern …

Mamebu-jiru" is a local dish of Yamagata-machi, Kuji City (former Yamagata Villa…

The origin of the name "Kirisensho" is said to come from the fact that in the ol…

The central region of the prefecture has a lot of flat land in the Kitakami Rive…