5 B-class gourmet foods you absolutely must try when you visit Aomori that you can't find anywhere else!

When asked about famous ingredients from Aomori Prefecture, most people might answer apples. However, Aomori Prefecture has many other famous ingredients, such as garlic, yams, and tuna.
This time, we will introduce some of Aomori's local delicacies, which have become a hot topic since the opening of the Tohoku Shinkansen, and which can truly be called 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

Bara-yaki is literally a dish of beef short ribs (originally made with beef short ribs, but some restaurants use pork, lamb, or horse short ribs) and onions stir-fried slowly in a spicy soy sauce-based sauce until all the liquid is gone.
The history of bara-yaki dates back to the post-war period, when beef was a luxury item and difficult for ordinary people to obtain. However, surplus US military products such as short ribs and offal were readily available and inexpensive.
This heartwarming dish was born out of trial and error, stemming from the desire to make a dish using beef short ribs delicious for ordinary people.
Bara-yaki is delicious with rice, of course, but it's especially good when enjoyed with family and friends while toasting with a cold beer or shochu cocktail. It's a nationally famous B-grade gourmet dish, so it's a must-try when you visit Aomori Prefecture.

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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

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3. Miso curry milk ramen

Around 1970, it became popular among junior and senior high school students to add various seasonings and beverages such as cola and cider to ramen. Based on the rumor that arose at that time that "miso, milk, and curry go well together," Kiyoshi Sato began developing the product.
The base ramen is miso soup, and by blending curry powder and milk in just the right proportions, miso curry milk ramen is created.

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

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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

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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

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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

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