Like mushrooms and chestnuts, there are many foods that make you feel like autumn has arrived, but in Aomori Prefecture, one such ingredient is the yellow edible chrysanthemum known as "Abokyu." This time, we'll be looking at what kind of ingredient Abokyu is...
In the Tsugaru region of Aomori, there is a mysterious dish called "Nikujiru." Just hearing the name might lead you to think of it as a type of pork soup, but it's actually something completely different. It's soy sauce flavored and has a variety of ingredients...
In the first part, we introduced two observation decks located on a small hill near the center of Morioka, including Morioka Station. Tohoku Rokken Trivia Media NEFT [Morioka City, Iwate Prefecture] Enjoy the view of Morioka from above...
Daiwa Consilio
Each prefecture in the Tohoku region has a wide variety of foods that go well with rice, known as "rice accompaniments." This time, we'll be introducing the Aizu Tenpo "Okazu Miso" series. This dish features a rich miso paste and plenty of ingredients...
It's no exaggeration to say that there is a ramen that is known by everyone in Hirosaki, Aomori Prefecture. That ramen is "Nakamiso." This miso ramen has been served for many years in the basement food court of Nakasan Hirosaki...
When you think of Aomori, many people may think of apples and garlic. However, it is important to remember that the existence of scallops. In fact, Aomori is one of the leading scallop production areas in Japan. For the residents of the prefecture...
Do you know about dashi, a local dish that has been handed down in Yamagata Prefecture for a long time? I already know it! There are many people who do that, right? The dashi is rich in flavor, with plenty of vegetables such as cucumbers and eggplants...
When you think of natto, you may think of it as it is for breakfast, but in the Tohoku region, the flavors are different. In Tohoku, where fermented food culture is taking root, natto is also a local food culture...
When you think of "chikuwa" in Aomori Prefecture, the first thing that comes to mind is Maruyo Suisan's "Kamome Chikuwa." Its presence is obvious when you look at the Kamaboko corner at the supermarket. How many rows are Kamme Chikuwa...
Fermentation culture still remains strong in Hokkaido and Tohoku. Among them, "Nishinoki" that can be eaten in Hokkaido and Aomori has been loved for many years as a snack to eat with rice and alcohol...
