Fukushima

Kitakata's local ramen, counted among Japan's three great ramens. Its flat, thick, wavy noodles are wonderfully chewy and soak up a light soy sauce broth made from pork bones and dried sardines. The town is known for having a very large number of ramen shops for its size. It even has a culture of asa-ra, eating ramen for breakfast, and many shops open early in the morning. Enjoy it with a stroll through the town's historic storehouses. It also makes a great travel breakfast.

Typical price

¥700–1,000

Where

Kitakata

The local ramen of Shirakawa. A clear soy sauce broth made from chicken bones is paired with hand-made, wavy noodles. Many shops use freshly made noodles, so they have a lovely chewy texture. Some shops sear their roast pork over charcoal for extra aroma. There are many ramen shops in and around the city, and quite a few have long lines. It is close to Shin-Shirakawa Station on the Tohoku Shinkansen, so it is easy to stop by during your trip. The beauty of the clear broth is part of its charm.

Typical price

¥800–1,100

Where

Shirakawa

A katsudon loved mainly in Aizu-Wakamatsu. Instead of being cooked with egg, the freshly fried pork cutlet is dipped in a sweet sauce and placed on rice lined with shredded cabbage. The cutlet is so big it hangs over the bowl, sometimes so large the lid will not close. Each shop has its own sauce, so comparing them is fun. The crispy coating and sweet sauce are a perfect match, and the cabbage keeps every bite fresh. Enjoy it between visits to Tsuruga Castle and Nanokamachi Street.

Typical price

¥1,000–1,500

Where

Aizu-Wakamatsu

The local yakisoba of Namie. Udon-thick noodles are stir-fried with simple bean sprouts and pork in a rich sauce. The thick noodles and hearty sauce go perfectly together and make a filling meal. It is said to have been created to fill the stomachs of working people, and it became known nationwide after winning the B-1 Grand Prix. After the Great East Japan Earthquake, it has also been loved as a symbol of the town's recovery. A satisfying plate that fills both stomach and heart.

Typical price

¥700–1,000

Where

Namie and more

A Fukushima City specialty in which gyoza are packed tightly in a circle in the pan, fried and served as a whole disc on the plate. The thin wrappers turn crisp, and the vegetable-rich filling is light, so you can eat as many as you like. It is said to have started at street stalls after the war, and the city has many specialist shops. Sharing a disc with a group is the best way to enjoy it, and it goes perfectly with beer. Many locals take them home too. Enjoy the crispy texture fresh from the pan.

Typical price

¥800–1,500

Where

Fukushima City

A soup from the Aizu region made with dried scallop broth. It is full of ingredients such as taro, carrot, shiitake mushrooms, wood ear mushrooms and small wheat gluten pieces, with a refined flavor. In inland Aizu, far from the sea, it was made luxurious with dried scallops and became essential at celebrations and New Year. It is served in shallow Aizu lacquerware bowls, and it is said you can have as many refills as you like. A warm taste of Aizu hospitality, available at local restaurants in Aizu-Wakamatsu.

Typical price

¥500–1,000

Where

Aizu-Wakamatsu and the Aizu region

A local dish from northern Fukushima of shredded dried squid and carrot marinated in soy sauce, mirin and sake. The chewy squid, crunchy carrot and savory soy sauce combine to deepen in flavor as you chew. It has long been made in homes from autumn into winter as a preserved food. It is perfect with rice or drinks. You can buy it at supermarkets and souvenir shops, so it is an easy way to taste Fukushima home cooking. A simple dish that local families have treasured.

Typical price

¥500–1,000

Where

Fukushima City and northern Fukushima

An Aizu dish of dried herring marinated with sansho leaves in soy sauce and vinegar. In Aizu, far from the sea, it was created to make use of dried herring, which kept well. The fresh aroma of sansho and the umami of herring make it great with rice or sake. Traditionally, it is pickled in a special ceramic dish called a nishin-bachi. The sansho aroma whets the appetite, and the dish reflects the clever ways Aizu people made the most of seafood. Available at local restaurants and souvenir shops in Aizu-Wakamatsu.

Typical price

¥500–1,000

Where

Aizu-Wakamatsu and the Aizu region

The specialty of Ouchi-juku, an old post town lined with thatched-roof houses: soba eaten with a single long green onion instead of chopsticks. You scoop up the noodles with the curved onion and take bites of the onion as a condiment. It is tricky at first, but that is part of the fun. Together with the Edo-era streetscape of Ouchi-juku, it makes an unforgettable memory. The soba itself has a strong aroma and firm texture, and the onion's bite brings out its flavor. Be sure to eat the onion too.

Typical price

¥1,000–1,500

Where

Shimogo (Ouchi-juku)

Koriyama's local bread: a thick slice of soft bread spread generously with white milk cream. Simple yet delightful, the gentle sweetness and fluffy bread are loved by children and adults alike. Many bakeries in Koriyama make it, each with slightly different cream flavors and textures. Inexpensive, it has long been a favorite snack for local students. If you visit Koriyama, try visiting a few bakeries to compare. It is perfect for breakfast or a snack.

Typical price

¥100–200 each

Where

Koriyama

The signature sweet of Kashiwaya, a long-established confectioner in Koriyama, sometimes counted among Japan's three great manju. As the name thin-skin manju suggests, a thin wrapper is packed full of bean paste. It comes with smooth or chunky bean paste and has an elegant, not-too-sweet flavor. It has been made since the late Edo period. The thin skin lets you enjoy the full flavor of the bean paste, so savor it slowly with green tea. Available at Koriyama Station and elsewhere, it is a classic Fukushima souvenir.

Typical price

About ¥100 each

Where

Koriyama

A baked sweet by Koriyama confectioner Sanmangoku, with milk-flavored bean paste wrapped in buttery pastry. The name is said to mean a nursing child in Spanish. The moist pastry and gentle milky sweetness have made it a classic Fukushima souvenir. It is also delicious chilled. Each piece is individually wrapped, making it easy to share at work, and the mild milk flavor appeals to all ages. Seasonal flavors appear sometimes. Widely available at stations and souvenir shops across Fukushima.

Typical price

About ¥100 each

Where

Koriyama and more

A specialty of Yanaizu in Aizu: smooth bean paste wrapped in dough made from foxtail millet (awa) and glutinous rice, then steamed. It has the yellow, slightly grainy texture of millet and a chewy dough. Legend says that after a great fire, the head priest of a Yanaizu temple had them made with a wish never to meet (au) disaster again. The simple millet flavor and gentle sweetness go together beautifully. Try them freshly steamed in Yanaizu, perhaps with a temple visit. They do not keep long, so eat them soon.

Typical price

About ¥100 each

Where

Yanaizu

A specialty of Date: astringent persimmons smoked with sulfur and then dried. They hold more moisture than ordinary dried persimmons, with a soft, jelly-like texture and intense sweetness. Production is said to have begun in the Taisho era in the Isazawa district of Yanagawa, Date. It is a seasonal treat available in winter, eaten as is and also used in sweets. It is a popular gift, and its melting texture is unforgettable. If you visit Fukushima in winter, be sure to try it.

Typical price

¥1,000–3,000

Where

Date and northern Fukushima