I definitely want to eat this when I go to Aomori! B-class gourmet food that you can't find in other prefectures! 5 selections

When asked about Aomori Prefecture's famous ingredients, most people would probably answer apples. However, Aomori Prefecture has many other famous ingredients, such as garlic, Chinese yam, and tuna.
This time, we will introduce B-class gourmet food from Aomori, which is a hot topic with the opening of the Tohoku Shinkansen and is no exaggeration to say is a treasure trove of ingredients.

1. Towada Barayaki

Speaking of B-class gourmet food from Aomori, it is a B-class gourmet dish that made a name for itself when it won the Gold Grand Prix at the B-1 Grand Prix in Koriyama, held in Koriyama City, Fukushima Prefecture in 2014. However, Barayaki is said to have originated in Misawa City, not Towada City, and the Towada Chamber of Commerce and Industry's trademark registration of Barayaki sparked a conflict between Towada City and Misawa City

Barayaki is literally a dish made by slowly frying belly meat (originally beef belly, though some restaurants use pork, lamb, or horse belly) and onions in a spicy soy sauce-based sauce until all the moisture has evaporated.
The history of barayaki dates back to the post-war period, when beef was a luxury item and difficult for ordinary people to obtain, but US military surplus beef belly and offal were readily available at low prices.
It is a heartwarming gourmet dish that was born out of a desire to make dishes using beef belly accessible to ordinary people.
Barayaki is delicious with rice, of course, but also when toasting with family and friends over a cold beer or chuhai. It is a nationally famous B-grade gourmet dish, so it is a must-try dish when visiting Aomori Prefecture.

INFORMATION

2. Hachinohe Senbei Soup

Senbei-jiru is a local dish from Hachinohe City, Aomori Prefecture. It is a traditional hot pot dish that is based on soy sauce and is said to have originated in the late Edo period, and is filled with many ingredients such as carrots, mushrooms, and burdock, as well as Nanbu rice crackers

When you hear "B-grade gourmet," you probably think of eating it at a local restaurant, but Hachinohe Senbei Soup is actually made with Nanbu Senbei rice crackers that are sold specifically for hotpots, and in recent years the number of tourists buying them as souvenirs has been increasing
The Nanbu rice crackers, soaked in dashi, are chewy and have a delicious, elastic texture like meat, so you'll definitely become addicted to them once you try them

INFORMATION

3. Miso curry milk ramen

Around 1970, a pastime of adding various condiments and drinks like cola and cider to ramen became popular among junior and senior high school students, and it was at this time that a rumor arose that "miso, milk, and curry go well together," which led to Kiyoshi Sato starting product development.
Miso curry milk ramen is created by blending the base ramen with miso soup and curry powder and milk in just the right ratio.

The rich flavor of miso, the spicy curry flavor, and the mellow aftertaste of milk are perfectly combined to create a delicious taste you've never tasted before
Currently, there are five stores run by disciples who have inherited Sato Kiyoshi's legacy, and each store has its own unique flavor and toppings, so it might be a good idea to try them all and compare them when you visit Aomori Prefecture

INFORMATION

4. Kuroishi Tsuyu Yakisoba

Tsuyu Yakisoba is a derivative of Kuroishi Yakisoba and was created around 1955. Its roots lie in the Tsuyu Soba that a restaurant called "Bimanju" served to growing students

Tsuyu Yakisoba is Kuroishi Yakisoba topped with a Japanese-style soup stock or ramen soup. The Kuroishi Yakisoba is seasoned with Kagome's Worcestershire sauce and the toppings are quite simple: onion, pork belly, and cabbage, but the thick, flat noodles used mix well with the sauce, making it satisfying and filling
Additionally, the sauce mixed with the soup and noodles creates a unique flavor and richness you've never tasted before, and you're sure to become addicted

INFORMATION

5. Aomori Ginger Miso Oden

Aomori ginger miso oden first appeared shortly after the war when a man running a food stall to warm passengers on the Seikan Ferry served oden with a ginger miso sauce, which was a huge hit and quickly spread throughout the country

In the Tsugaru region, oden refers to ginger miso oden, and the oden sold at convenience stores comes with a choice of ginger miso sauce or mustard
To make the ginger miso sauce, mix Tsugaru miso, dashi stock, and mirin with sake that has been boiled down, bring to a boil, then grate the ginger and mix it in. You can add sugar or white miso to change the flavor to your liking, so it's a gourmet dish that anyone can easily enjoy at home

INFORMATION

Aomori Prefecture is also a treasure trove of B-day gourmet food, including Tsugaru ramen made with dried sardines and grilled dried squid, and Igamenchi, a hearty dish made with minced squid legs. With the opening of the Tohoku Shinkansen, Aomori Prefecture is becoming increasingly popular, so why not visit it at least once?

NEFT Editorial Department

This is the NEFT editorial department.
Articles written by the editorial department and anonymous writers are published here.