[Aomori Prefecture] Enjoy “Mutsu Bay Scallops” with local cuisine!

The sweet taste of scallops is the best. Aomori Prefecture is the second largest scallop catch after Hokkaido. Scallop farming is particularly prevalent

99% of Aomori's scallops are farmed in Mutsu Bay. Did you know that Aomori has a traditional local scallop dish called "Kayaki Miso (Kayagi Miso)"

The Tsugaru and Shimokita regions of Aomori Prefecture their "Miso Kayaki" (grilled clams with miso) . Aomori Prefecture boasts a large scallop harvest, so we'll introduce you to some of the delicious local dishes they make.

---

What are "Mutsu Bay Scallops"?

Before that, let's talk about the famous "Mutsu Bay Scallops" . "Mutsu Bay Scallops" are farmed scallops, but they are cultivated using naturally hatched juveniles. Their food is phytoplankton.

Mutsu Bay is fed by clean, nutrient-rich water from Mt. Hakkoda and the Shirakami Mountains, a World Heritage Site, and is also rich in phytoplankton. This is why Mutsu Bay scallops boast thick flesh and a mellow sweetness

In particular, Mutsu Bay scallops are in season from April to June, and are said to have a richer flavor

---

What is "Kaiyaki Miso" made using the shells of large scallops from Mutsu Bay instead of a pot?

Kaiyaki Miso, a local dish made with Mutsu Bay scallops, has a long history. It is said to have originated when fishermen in Mutsu Bay made and ate it during the Edo period

Scallop shells are large, so the dish originated by using the shell as a pot, putting fillets of fish in it, and simmering them with dashi and miso. Using a shell as a pot is a typical fisherman's meal. The dashi from the scallops used as a pot must have mixed in with the dish, making it delicious

---

Various local dishes such as "Tamago Kaiyaki" and "Miso Kaiyaki" are delicious when served over rice!

Other dishes made during the Edo period include " tamagokaiyaki," which "misokaiyaki," which is made by boiling shellfish in miso dissolved in dashi

Recently, the two have been combined, and many dishes are made by dissolving miso in dashi, adding ingredients such as scallops, and finally topping it off with an egg. The luxurious flavors of scallops and eggs are enjoyed

Also, in the Shimokita region, a local dish called "Miso Kaiyaki" is made by simmering a generous amount of seaweed such as funori and nori, as well as scallops, sea urchin, and squid, and eating it with miso and eggs

These scallop dishes are great as snacks to go with alcohol, but are also delicious when served over rice. All of them are local dishes that demonstrate the excellent compatibility between scallops, miso, and eggs. Both scallops and eggs are highly valued as nutritious foods, and are also highly valued nutritionally

The crunchy texture of the scallops and the fluffy texture of the egg are irresistible. The fragrant aroma of the miso is also great, and the shellfish itself serves as a bowl for eating, making this a delightful dish that will warm you up

---

Shellfish miso requires large shells! Fishermen's homes also have the custom of securing shells

Furthermore, "kaiyaki miso" requires large shells measuring 15 to 20 cm. In order to secure the large shells suitable for "kaiyaki miso," fishermen's households apparently have the custom of saving large wild scallop shells

This is a dish we would love to try if we ever find a large scallop shell

---

If you want to eat at a restaurant, try "Michinoku Cuisine Nishimura"

If you want to try this "kaiyaki miso" at a restaurant in Aomori Prefecture, we recommend heading to "Michinoku Cuisine Nishimura." The restaurant is located inside the "Aomori Prefectural Tourist and Products Center Aspam"

We recommend this restaurant as it serves a variety of Aomori Prefecture's local dishes as part of Michinoku cuisine

At Michinoku Cuisine Nishimura, they serve a menu item called "Grilled Scallops with Miso," which features chunks of scallops generously placed on a large scallop shell about 20cm in diameter. The scallop is then boiled in a stock made from local Aomori miso and bonito, and then topped with an egg. The dish is 20cm in diameter, so you can enjoy a generous portion, so why not give it a try?

Michinoku Cuisine Nishimura ＜Information＞

• Name: Michinoku Cuisine Nishimura Aspam Store
• Address: 1-1-40 Aspam 10F, Yasukata, Aomori City, Aomori Prefecture, 030-0803
• Phone number: 017-734-5353
• Official URL: https://www.michinokunishimura.com/

Google Map

---