Hitsumi (Aomori Prefecture)
It is made by kneading flour with water and letting it sit for 1 to 2 hours, then rolling it out into a thin layer, tearing it into pieces by hand, and simmering it in soup stock along with seasonal vegetables. It is a soy sauce flavored soup.
Zunda mochi (Miyagi Prefecture)
Remove the cuticles from the boiled edamame, grind in a mortar, and add sugar. Finally, add a little salt and water to adjust the taste to your liking. Zunda mochi is a freshly made rice cake wrapped in this.
Harako rice (Miyagi Prefecture)
Boil the salmon fillets briefly in the broth and set aside on a plate. Add water to the harako (salmon egg) broth, cook rice, and serve the fillet and harako on top of the rice. This is a famous autumn dish using salmon.
Kiritanpo Nabe (Akita prefecture)
Mash the freshly cooked rice and wrap it around Akita cedar square skewers in the shape of a bamboo ring. Tanpo'' is grilled over charcoal, andKiritanpo nabe” is made by tearing danpo, simmering it with Hinai chicken, burdock root, mushrooms, green onions, parsley, etc., and marinating it with soy sauce.
Inaniwa Udon (Akita prefecture)
Inani udon is made using a unique hand-stretching method, and its thin noodles are characterized by their ability to rise quickly, have a strong chewy texture, and go down smoothly.
Imo-ni
(Yamagata Prefecture)
It is said that “Imonikae,” a Yamagata tradition where close friends gather around a large pot and eat together, has been held for 300 years.
There are various theories, including that it originates from an agricultural ritual celebrated by offering taro on the 15th night of the 8th month of the lunar calendar, called “Imo Meigetsu.”
Dongara soup (Yamagata prefecture)）
Cod caught during the cold season is cut into pieces, including the head and internal organs, and then mixed with green onions, tofu, and other ingredients to make miso and garnish with rock nori. The umami from the milt and liver creates an exquisite flavor.
Kozuyu (Fukushima Prefecture)
Reconstitute the scallops in the soup stock, add soybean flour, shiitake mushrooms, carrots, taro, wood ear mushrooms, and konjac konjac, and serve with a light soup made with soy sauce, salt, and sake, served in an Aizu-lacquered bowl.
Pickled herring with Japanese pepper (Fukushima Prefecture)
It is a preserved food in which odor-removed herring and Japanese pepper leaves are alternately layered and marinated in a dipping sauce made from soy sauce, sake, vinegar, and sugar.
