A small potato called "Apios" can be found at farm shops in Aomori. It looks similar to a potato, but it's actually a legume and is so nutritious it's been called a "superfood." This time, we'll be introducing Apios...
Yakiniku is delicious any time of the year. What kind of meat do you like? Beef, pork, chicken, mutton...huh, mutton? In fact, there are areas in Fukushima Prefecture where mutton is synonymous with yakiniku...
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...
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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 to everyone in Hirosaki, Aomori. 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, one thing you shouldn't forget is scallops. In fact, Aomori is one of the leading scallop producing areas in Japan. For the prefectural residents...
Are you familiar with "dashi," a traditional Yamagata Prefecture dish? Many of you probably already know about it! Dashi is a nutritious broth made with plenty of vegetables, such as cucumbers and eggplants.
When you think of natto, you might imagine it as something you eat plain for breakfast, but in the Tohoku region, it's a whole different experience. In Tohoku, where fermented food culture is deeply rooted, natto has become a part of the local food culture...
