BBQ in Aomori Prefecture is not normal! Is it true that Sagari and hormones are the main focus?

Aomori Prefecture is known for its abundance of fresh seafood and vegetables, but did you know that it also has a unique yakiniku (grilled meat) culture? This article introduces the unique BBQ characteristics found in Aomori Prefecture, particularly the Tsugaru region. Why not experience Aomori's unique yakiniku culture and create some summer memories?

As spring approaches, Aomorians get excited about BBQ

BBQs are held everywhere in Aomori Prefecture from spring to autumn. BBQs are held anytime and anywhere, such as on sports days, eve festivals, Golden Week, and the Obon holidays, and on holidays you can often smell the aroma of meat wafting from somewhere. Why do people in Aomori BBQ so much? Upon investigation, it turns out that Aomori's BBQ culture began with apple farmers

In the Tsugaru region, where there are many apple farmers, it is said that when work is finished, colleagues gather together to grill meat and thank each other for their hard work. As a remnant of this tradition, people still hold BBQs when they get together

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Is BBQ in Aomori weird?

The BBQ that the people of Aomori, especially Tsugaru, love is a little different from the typical BBQ. From here on, I will introduce some of the strange things about Aomori BBQ

They call it "nigu" instead of BBQ

We've been calling it BBQ up until now, but the people of Tsugaru actually call it "nigu ." Of course, this is just a corrupted version of "niku" (meat), but it's a pretty bold way of calling it. Every household in Aomori Prefecture has a BBQ grill, so on a nice day, all it takes "nigu yari na" (I want to have a BBQ) and you're ready to have a BBQ in no time.

And what's important about "nigu"

Mainly pork innards and sagari

Tsugaru's BBQ "Nigu" are basically pork innards and hanging tenderloin . Aomori Prefecture is a pork-loving prefecture, ranking second in the nation in pork consumption. Perhaps because of this, the innards grilled at "Nigu" are always pork innards, not beef. In fact, I've never participated in a "Nigu" where beef innards are grilled. What's even more mysterious is that people in Tsugaru call pork innards "motsu." The culture of eating innards is said to be a culture south of the Kansai region, so it's unclear why the culture of grilling pork innards became established in faraway Aomori Prefecture.

Besides pork innards, sagari is also featured, but this seems to divide people into beef and pork fans. The Hirakawa Sagari Research Group, , recommends beef innards, but there are many locals who claim that sagari = pork.

It's true that in the "Nigu" events I've participated in so far, there have been times when I've used beef sagari, and times when I've used pork sagari. With that in mind, the type of sagari may be a matter of preference

It can also be done in apple orchards or warehouses

The locations where BBQs are held in Tsugaru are a little unusual. Apparently, it's common for them to be held in apple orchards, sheds at home, or garages. While holding BBQs in garages or gardens is common nationwide, it may be unusual to see them held in apple orchards or warehouses. It's true that apple farmers usually have sheds (warehouses) where they store their machinery and handle apple shipping, so if they hold BBQs in those sheds, they won't be affected by the weather

Apparently people who really love "nigu" will do it in their own shed (warehouse) even in the middle of winter, so in a way it makes sense... Also, it's interesting that apple boxes are used as tables and chairs, which is very Aomori-like

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Introducing recommended butcher shops

In Aomori Prefecture, BBQ meat is sourced from butcher shops rather than supermarkets. Everyone has their favorite butcher shop, and on sunny days off, there can be long lines at the butcher shops

When someone says, "I'm going to have nigu today!", you have to immediately order some meat from your favorite butcher. Here we will introduce some popular butcher shops in the Tsugaru region, where the "nigu" culture is deeply rooted

Mizuki Butcher Shop

Mizuki Butcher Shop popular in Hirakawa City, which promotes the "nigu" culture . Their most popular item is a mix of seasoned beef sashimi and pork innards. There can be long lines on holidays, so it's best to call ahead to make a reservation beforehand.

Information

• Name: Mizuki Butcher Co., Ltd
• Address: 79-1 Minamida, Machii, Hirakawa City, Aomori Prefecture
• Phone number: 0172-44-2566
• URL: Mizuki Butcher Shop HP
• Business hours: 7:00-19:00 (closes at 17:00 on 1/1, 1/2, 8/13, 8/14, 12/31)
• Closed: Open all year round

Google Map

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Butakin Meat (Kasai Butcher Shop)

Just as popular as Mizuki Butcher Shop Butakin Meat . Founded in 1926, this long-established butcher shop attracts people from outside the city just to try its flavor. Not only is the quality of the meat exceptional, but the sweet seasoning is addictive!

Information

• Name: Meat Porkkin
• Address: 11-17 Kitayanagida, Honmachi, Hirakawa City, Aomori Prefecture
• Phone number: 0172-44-2035
• URL: Meat Pigkin HP
• Business hours: 8:00-18:00
• Closed: Saturdays, Sundays, and holidays

Google Map

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Kawamura Butcher Shop

Kawamura Butcher, which has three stores in Hirosaki City, is also famous for its delicious offal and sashimi. Recently, they opened a new store in Ishikawa, Hirosaki City, called BBQ & Farm Market Ishikawa, which offers not only their signature meat but also seafood and farm-fresh vegetables! You can find everything you need for a BBQ here, so be sure to check it out.

Information

• Name: Kawamura Butcher Shop
• Address: 38 Oakatamachi, Hirosaki City, Aomori Prefecture
• Phone number: 0172-32-3806
• URL: Kawamura Butcher Co., Ltd. website
• Business hours: Varies by store
• Closed days: Varies by store

Google Map

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summary

What did you think? You must have been surprised by the unique BBQ culture of Aomori Prefecture, which is rich in seafood and mountain produce. Pork innards and hanging tenderloin may have a unique flavor, but they are beloved ingredients for the people of Tsugaru. With the warm season coming up, why not try "nigu" with friends?