Aomori

A local dish from Towada of beef belly and plenty of onions grilled on an iron plate with a sweet soy-based sauce. It is said to have come from food eaten around the US military base in neighboring Misawa after the war. Grill it until the onions are soft and they soak up the sauce and meat juices, making it perfect with rice. Thanks to local promotion, it placed highly at the B-1 Grand Prix and became known nationwide. Many restaurants in the city serve it, so stop by on a trip to Lake Towada or the Oirase Stream.

Typical price

¥800–1,500

Where

Towada

A local dish from Kuroishi: sauce yakisoba made with thick, flat noodles and served in a Japanese-style dashi broth. It feels like eating yakisoba and soba at the same time, and there is nothing else quite like it. The sauce melts into the broth for a gentle, sweet and savory flavor. It is usually topped with tempura bits and green onions. Some say it began when broth was poured over cold yakisoba. Enjoy it with a stroll along Komise-dori, with its traditional wooden arcades.

Typical price

¥600–900

Where

Kuroishi

A one-of-a-kind ramen from Aomori City made by adding curry and milk to miso ramen broth. The name may surprise you, but the milk mellows the curry's heat and the miso's saltiness into a rich, rounded flavor. It is usually topped with butter, seaweed and bean sprouts, and it warms you up in the cold winters. It is said to have been born at an Aomori ramen shop and spread among students. Several shops in the city now serve it. It is worth trying at least once.

Typical price

¥800–1,100

Where

Aomori City

Ramen from the Tsugaru region of Aomori, made with a broth packed with dried sardines (niboshi). The soup concentrates the umami and aroma of the fish, a must for seafood lovers. Styles range widely, from light and clear to intensely rich broths made with huge amounts of niboshi. Locals even eat ramen for breakfast, known as asa-ra, and some shops open early in the morning. Aomori City and Hirosaki are full of popular shops, so comparing them is fun.

Typical price

¥700–1,000

Where

Aomori City, Hirosaki and the Tsugaru region

A make-your-own seafood bowl at the Aomori Gyosai Center market in Aomori City. First you buy meal tickets and collect a bowl of rice, then you walk around the market stalls choosing toppings like tuna, scallops and salmon roe. You can pick a little of whatever you like, creating a bowl that is uniquely yours. It is within walking distance of Aomori Station and very popular with visitors. The market closes early, so go in the morning or at lunchtime. Choosing your toppings is half the fun.

Typical price

¥1,500–2,500

Where

Aomori City (Aomori Gyosai Center)

A hot pot from the Nanbu region around Hachinohe. Special Nanbu crackers made for soup are broken into a soy sauce broth flavored with chicken or pork, burdock and mushrooms. The crackers do not dissolve as they cook, taking on a unique chewy texture. It is said to have a long history and became famous nationwide after winning the B-1 Grand Prix. A warming winter dish you can enjoy at restaurants in Hachinohe.

Typical price

¥700–1,200

Where

Hachinohe and the Nanbu region

A clear soup of sea urchin and abalone from the Sanriku coast, including Hachinohe. Despite the name, which means strawberry stew, there is no fruit in it. The name comes from the sea urchin floating in the bowl, which looks like wild strawberries. The umami of the sea urchin and abalone melts into an elegant, clear broth. Once a fishermen's dish, it is now a luxury served at celebrations. It is also sold canned, making it a popular souvenir.

Typical price

¥1,500–3,000

Where

Hachinohe and more

A large scallop shell is used as a pot to simmer scallops and green onions in miso, finished with beaten egg. This traditional dish from the Tsugaru and Shimokita regions is also called kayaki miso. The umami from the shell, the miso and the egg blend into a mellow flavor that is irresistible over rice. It was long eaten as nourishing food when someone was feeling unwell. You can enjoy it at izakaya and local restaurants in Aomori City. It also pairs nicely with sake.

Typical price

¥700–1,200

Where

Aomori City, Tsugaru and Shimokita regions

A Tsugaru dish of finely chopped daikon, carrot, burdock, fern shoots and freeze-dried tofu simmered in miso. The ingredients are cut to about the size of rice grains, and the name is said to come from kayu no shiru, porridge soup. It is traditionally made for Little New Year in mid-January, cooked in large batches and reheated over several days. It has a simple, gentle flavor full of vegetable goodness. It lives on as home cooking and can also be found at local restaurants.

Typical price

¥500–900

Where

Hirosaki and the Tsugaru region

A soup that uses every part of the winter cod, not just the flesh but also the head, bones and innards, known locally as jappa. It is simmered with vegetables like daikon and green onions and seasoned with miso or salt. The rich stock from the bones warms you to the core, a true snow country dish. Along Aomori's Sea of Japan coast and Mutsu Bay, families make it during the winter cod season. If you visit Aomori in winter, try this seasonal taste at an izakaya or local restaurant.

Typical price

¥800–1,500

Where

Ajigasawa, Mutsu Bay coast and more

A rice bowl of premium bluefin tuna caught by single-line fishing in Oma, at the northern tip of Honshu. Raised in the rough waters of the Tsugaru Strait, the tuna is firm and beautifully marbled. Oma tuna is famous for fetching record prices at the first auction of the year each January. Restaurants in Oma serve bowls with everything from lean akami to fatty chutoro and otoro. The season is autumn to winter. Prices vary by season and cut, so check before ordering. A once-in-a-lifetime treat.

Typical price

¥3,000–6,000

Where

Oma

Aomori grows more apples than any other prefecture, and in Hirosaki, at the heart of apple country, many shops make their own distinctive apple pies. Some highlight the apples' tartness, some are rich in cinnamon and others are filled with custard. Tourist information centers hand out guide maps introducing each shop's pie, so you can go on an apple pie tour. Try to visit during Hirosaki Castle's cherry blossom or autumn leaf season, and find your favorite shop.

Typical price

¥300–600 each

Where

Hirosaki

Crackers made from wheat flour and water, baked in round molds, famous from the Nanbu area of Aomori to northern Iwate. They have a crisp rim called mimi (ears). There are many varieties, from sesame and peanut to sweet ones, and even special crackers for simmering in soup. Their simple, gentle flavor and long shelf life make them perfect souvenirs. Locals eat them as an everyday snack. You can buy them at souvenir shops in Hachinohe and elsewhere.

Typical price

¥300–800

Where

Hachinohe and the Nanbu region

An apple pie made with a whole apple by Aomori confectioner Lagnoo. The cored apple is soaked in syrup, wrapped in pastry and baked. Cut it open and a cross-section of the whole apple appears, making a striking impression. Enjoy the juicy apple with the fragrant, flaky crust. It is large, so it is best shared with family or friends. A very popular Aomori souvenir, and also delicious warmed up.

Typical price

About ¥1,500 each

Where

Souvenir shops in Aomori Prefecture