Surrounded by the Tsugaru Strait, Japan Sea, and Pacific Ocean on three sides, Aomori Prefecture is one of the biggest producers of seafood in Japan. Famous Oma tuna, branded tuna caught by pole-and-line fishing, the largest landing of squid in Japan, and Hachinohe-mae oki saba, branded mackerel caught off Hachinohe, are caught around there. The Port of Hachinohe is a major fishing port. Hachinohe-mae oki saba, which is caught at the northernmost mackerel fishing area in Japan, is said to be the fattiest mackerel in Japan. It is said that the content of crude fat rises when the ocean temperature drops to 18 degrees Celsius, so the mackerel here has a higher crude fat content than other mackerel. Aomori’s scallops farmed at Mutsu Bay have thick muscles, offering a flavorful taste with mild sweetness. Surf clam is characterized by a unique sweetness like milk. Don’t miss enjoying sushi with fresh seafood in this area.
Aomori is also famous for producing high-quality agricultural and farm products. Enjoy the flavor and texture of deep-fried whole garlic with the skin and butter-sautéed naga-imo (Chinese yam). Aomori shamorock is a hybrid of Gemocock and Barred Plymouth Rock, and you will love the rich flavor and chunky texture.
Ramen is another specialty in Aomori, including Tsugaru niboshi (dried-sardine-based soup) ramen and miso-curry-milk ramen with a perfect combination of milk, miso, and curry in the soup. Once you try them, you will want to eat them again and again.
Among various traditional dishes in Aomori, Ichigoni is simple but probably the most luxurious dish, with sea urchin and abalone in clear soup.
Hotate Kai-yaki Miso is a dish using a scallop shells as a container for cooking scallops with fluffy eggs and miso. Igamenchi is a popular homemade dish of small pan- or deep-fried squid paste with small pieces of vegetables including carrots and onions.
