Home > Plan Your Trip > Shopping & Dining > Japanese Delicacies > Local cuisine of the Tohoku region

Local cuisine of the Tohoku region

Japanese Delicacies

Plan Your Trip

Tohoku region

Imoni (Yamagata Prefecture)

IMONI is a well-known vegetable soup. In Yamagata prefecture, it is a popular autumn tradition for people gathering and cooking IMONI on a make-shift cooking stove with rocks on the river bank. In a gigantic iron kettle, cook all the ingredients, such as Taro root, thin beef slices, KONNYAKU (dense jelly made from the Konjac plant), green onion, etc. They enjoy outdoor cooking with family, friends or colleagues. This tradition is still so popular that it is very competitive to secure the space for a group at the bank of the Mamigasaki River that flows through the city center of Yamagata. IMONI is Yamagata’s long-living home-cooking that is also popular food for casual dining with friends and families.

Sasakamaboko (Miyagi Prefecture)

Kamaboko (steamed fish paste) is made by grinding up the white meat of fish, kneading it with salt, mirin (sweet cooking rice wine), sugar and starch and then steaming or roasting. Sasakamaboko, however, is named after its bamboo (sasa) leaf shape, and the marks left from toasting. A specialty of Miyagi, it is a popular gift or souvenir. The most famous sasakamaboko is from Sendai, where rows of shops have prepared their home-made style for years. It is also produced in Shiogama, Ishinomaki, Kesennuma, Watari and Onagawa. Some say that it originates from minced fish made into paste by hand and grilled in order to preserve the seasonal catch of flounder.

Wanko-soba (Iwate Prefecture)

Wanko-soba (buckwheat noodles) is the local cuisine of Iwate and is eaten in a very unique and entertaining manner. As soon as you finish the first bowlful, a server flings a fresh ball of noodles into the empty bowl with a wild cry and keeps on filling it until you have had enough! Only about a mouthful of noodles is served each time, so if you are an adult male you should be able to eat about 50-60 bowls. Some say that this tradition stems from when landowners hospitably served their guests until they were full. It is now known throughout Japan as a specialty of Morioka and Hanamaki. The trick to eating a lot is to slurp it down without chewing. National championships are held every year in Morioka and Hanamaki, so if you are confident of your appetite, why not take up the challenge?

Kiritanpo (Akita Prefecture)

A popular traditional cuisine of Akita is kiritanpo, usually eaten during mid-September to March, but particularly in November when gluten cakes from newly harvested rice arrive on the market. Kiritanpo is cooked rice that is kneaded and then toasted on a skewer. It is then cut into 5-cm lengths and cooked in a pan with burdock, Chinese leeks, maitake mushrooms and other seasonal vegetables as well as Japanese parsley and chicken. You must experience this unique taste from Akita. Originally designed as a portable meal carried by woodcutters and hunters working in the mountains, its name comes from its shape, which resembles a tanpo-yari (leather spearhead sheath enclosing a cloth ball filled with cotton).