Akita

The local yakisoba of Yokote. It uses thick, straight boiled noodles flavored with a sweetish Worcestershire sauce. The standard toppings are minced pork and cabbage, crowned with a soft fried egg and served with fukujinzuke pickles. Break the yolk and mix it into the noodles for a mellow flavor. Born at street stalls as everyday food, it became famous nationwide after winning the B-1 Grand Prix. Many restaurants in the city serve it, so comparing them is fun.

Typical price

¥600–900

Where

Yokote

Oyakodon made with Hinai-jidori, one of Japan's three great heritage chicken breeds. The meat is firm, and the more you chew, the more flavor it releases. The chicken is simmered in dashi, bound with egg and served over rice. Rich egg and deeply flavorful chicken make a simple dish with great depth. You can try it at restaurants in Odate and Akita City, and it is popular as a station bento too. You will be surprised by how flavorful the chicken is. A must along with kiritanpo hot pot.

Typical price

¥1,200–2,000

Where

Odate, Akita City and more

Akita's signature hot pot. Kiritanpo, mashed rice wrapped around cedar sticks and grilled, is simmered in Hinai chicken broth with burdock, Japanese parsley and maitake mushrooms. The kiritanpo soaks up the broth and becomes soft and chewy. Its roots are said to lie in food eaten by people working in the mountains. The season is autumn to winter, especially when the new rice harvest arrives. Try it at local restaurants in Akita City or Odate. A winter dish best shared with family.

Typical price

¥1,500–3,000

Where

Odate, Akita City and more

A hot pot seasoned with shottsuru, Akita's famous fish sauce. Made by salting and fermenting fish such as hatahata (sandfish), shottsuru is counted among Japan's three great fish sauces. Hatahata and other fish are simmered with tofu, green onions and Japanese parsley, flavored with the deep umami of shottsuru. It is best in winter, during hatahata season. It has a distinctive aroma, but it mellows as it cooks. Try it at restaurants in Akita City or Oga, and taste an Akita winter.

Typical price

¥1,500–3,000

Where

Akita City, Oga and more

Hand-stretched dried udon from the Inaniwa district of Yuzawa, counted among Japan's three great udon. The flat, thin noodles are silky smooth, slip down easily and have just the right firmness. They are made using traditional methods that date back to the Edo period. The classic way is cold, dipped in a chilled sauce, but they are also delicious in hot broth. Try them at restaurants in Yuzawa or Akita City; dried noodles make a popular souvenir. Enjoy how smoothly they go down.

Typical price

¥900–1,500

Where

Yuzawa, Akita City and more

An Akita pickle of daikon radish smoked over an irori hearth and then pickled in rice bran. Gakko means pickles in the Akita dialect. It was born from the wisdom of snowy Akita winters, when daikon could not easily be dried outdoors. It has a smoky aroma and a satisfying crunch. It goes perfectly with rice or drinks, and pairing it with cream cheese is popular too. It keeps well, so it makes a good souvenir. Once you try it, you may get hooked.

Typical price

¥500–1,000

Where

All over Akita

A hot pot of damako, balls of mashed rice, simmered in chicken broth with burdock, maitake mushrooms, green onions and Japanese parsley. It is similar to kiritanpo hot pot, but the rice is rolled into balls rather than wrapped on sticks. It is a home-style dish loved in central Akita, including Gojome, and the damako soak up the broth and turn soft and chewy. Made from the new rice season through winter, it is a warm taste of Akita home cooking that heats you to the core.

Typical price

¥1,000–2,000

Where

Gojome and central Akita

A type of narezushi, fermented sushi, made by layering hatahata, Akita's prefectural fish, with rice, koji and vegetables such as carrot. It has long been made at home in Akita as a New Year dish. Fermentation gives it a distinctive tang and umami, and the fish becomes soft right down to the bones. It is a preserved food unique to Akita, where hatahata are caught in large numbers in early winter. You can find it at local supermarkets, markets and souvenir shops, mainly in winter.

Typical price

¥1,000–2,000

Where

Oga, Akita City and more

Pink and yellow ice cream sold under parasols along Akita's roadsides. The name comes from the older women (baba) who scoop it with a spatula (hera). The highlight is watching them skillfully shape it into a rose. The strawberry and banana flavors are light and refreshing, close to sherbet. You will find it mainly in summer at tourist spots, along roads and at events. If you spot one, pull over and try it. It makes a lovely summer memory.

Typical price

About ¥300

Where

Akita (along roads, mainly in summer)

A baked sweet long loved in Akita, with white bean paste wrapped in a moist sponge made with honey and eggs. It is bite-size, easy to eat and gently sweet. A familiar taste for people in Akita, it has become a classic Akita souvenir. Individually wrapped versions are easy to hand out. You can buy it at Akita Station, the airport and souvenir shops. For locals it is a nostalgic taste from childhood, and it goes well with tea.

Typical price

About ¥100 each

Where

Akita City and more

A sweet from Kitaakita and nearby areas: mochi kneaded with butter, sugar and egg yolk. It stays soft and fluffy instead of hardening over time. It is said to have originally been made as portable food for matagi, traditional mountain hunters. Enjoy the gentle aroma of butter and mild sweetness. It became popular after appearing on TV and is sold at souvenir shops and roadside stations around the prefecture. Since it stays soft, it makes a good souvenir, and it is also nice lightly toasted.

Typical price

¥300–600

Where

Kitaakita and more