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Aomori
Aomori Prefecture (青森県, Aomori-ken) is a prefecture of Japan located in the Tōhoku Region. The capital is the city of Aomori.
Aomori Prefecture is the northernmost prefecture on Honshū and faces Hokkaidō across the Tsugaru Strait. It borders Akita and Iwate in the south. Oma, at the northwestern tip of the axe-shaped Shimokita Peninsula, is the northernmost point of Honshū. The Shimokita and Tsugaru Peninsulas enclose Mutsu Bay. Between those peninsulas lies the Natsudomari Peninsula, the northern end of the Ōu Mountains. The three peninsulas are prominently visible in the prefecture's symbol, a stylized map.
Lake Towada, a crater lake, straddles Aomori's boundary with Akita.
Like much of Tōhoku, the Aomori region remains dominated by traditional industries such as farming, forestry, and fishing.
Hirosaki Castle is most beautiful in spring with the cherry blossoms.
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Nebuta festival floats
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ringo 青森りんご apples and Aomori
Aomori produces more apples than any other place in Japan, especially in the plains of Tsugaru at the foot of Mount Iwaki.
Apple Orchards near Hirosaki City
In spring they are pollinated by hand and later covered in bags to grow unharmed.
Right after the war, one of the most popular aongs in Japan was the "Apple Song" and people used apples to sweeten a lot of food.
Then bananas, strawberries and other fruit came to the market and Aomori apples lost some of their appeal, but later recovered when the type FUJI was marketed.
beni tsugaru 紅つがる "red apple from Tsugaru"
The fruit is oblong, without crowning. The flesh of the apple is creamy white, very juicy, lightly flavored, and moderately sweet. It has low acidity and very little browning.
ringo no shiozuke リンゴの塩漬け whole apples pickled in salt
ringo no shisomaki リンゴの紫蘇巻き apple slices in red perilla leaves
,,,, shisomaki ringo しそ巻リンゴ
ringomeshi リンゴ飯 rice cooked with apple pieces
This was often prepared during the war when people did not have enough rice to feed the children.
国光りんご
sekai ichi
san fuji
jona goorudo
Mutsu
Fuji (after 1969)
Hokuto 北斗
Ralls Janet
Starking Delicious
"Pedigreed apples" are shipped with a detailed cultivation record.
Hatoyama apples 鳩山 リンゴ
from Hirozaki, October 2009
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Dazai bentoo だざい弁当 lunchbox a la Dasai
Dazai Osamu, 太宰治 Writer 1909 - 1948
at the train station
Goshokawahara station Aomori 青森県五所川原市
Includes all the local dishes which the author had loved, especially thin bamboo shoots (nemagaridake 根曲がり竹). Herring and scallops boiled in soy sauce and many other delicacies.
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Other lunchboxes from the station
「ストーブ弁当」stove lunchbox
「いなほ弁当」rice ears lunchbox
「さくら弁当」cherry blossom lunchbox
Dazai Lunchbox was made in the year 2009 to celebrate the 100 birthday of Dazai.
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makkoichi マッコ市 market with a present
On the second sunday in January (formerly it used to be the 15th, the "small New Year Day". Almost all stores in the town of Kuroishi give a special packet to the customers. The sales start at 5:30 in the morning, to give people time to go shopping before going to work.
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akahata mochi あかはたもち akahata fish mochi
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banana バナナ
The people of Aomori eat the most bananas in Japan.
banana saidaa バナナサイダー drink, banana cider
banana monaka バナナモナカ waffles in the form of banana
they do not taste like bananas, but are made of white anko.
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chawanmushi 茶碗蒸し stocked egg and dashi
with sween chestnuts, kuri no kanroni 栗の甘露煮
ensoo kyuuri no shooyuzuke 塩蔵きゅうりの醤油漬け
salted cucumber pickles
source : www.umai-aomori.jp
あおもりの特産品図鑑
. . . . . including
Aomori Apple Infomation
Nagaimo (Japanese Yam) Infomation
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hariharizuke はりはり漬け
with kiriboshi daikon radish
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hokke no sushi ほっけのすし Atka mackerel sushi
hookaiori, hookai ori 法界折 lunchbox as offering for the ancestors
It is placed in front of the grave during the o-bon ancestoral festivities. Sometimes the whole family sits on a straw mat in front of the grave and all eat from the lunchbox after it has been offered to the ancestor's spirit.
hotategai no misoyaki ほたて貝の味噌焼 hotate scallops grilled with miso
The scallops from Mutsu bay have a special clear and delicous taste.
ichigo-ni, ichigoni いちご煮 with sea urchins and abalones
eaten mostly in summer.
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ikameshi イカ飯 squid with rice
ika soomen いかそうめん squid with somen noodles
ika no sushi いかのすし squid sushi. This is stuffed squid with vegetables and the legs squeezed in at last. There is no rice
and
ikazushi イカ寿司
without rice, see SUSHI
inarizushi いなり寿司 PINK Inari-Sushi from Tsugaru
made with sugar and is pink inside, because sweat vinegared pink ginger (beni shooga 紅生姜) is chopped finely and put inside.
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jappajiru, jappa jiru じゃっぱ汁 soup with codfish
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Joomon no maguro nabe 縄文のまほろば鍋
Oma Maguro (Ooma Maguro 大間まぐろ Tuna from Oma town
kaisoo raamen 海草ラーメン seaweed noodle soup
kaiyaki miso 貝焼き味噌
kawamiso かしわみそ
keiran けいらん
ke no jiru, kenojiru けの汁 vegetable hodgepodge
From Tsugaru peninsula. Radish, carrots, goboo burdock, bracken, tofu and konnyaku are cut in small pieces and simmered in miso or soy sauce until a thick soup is done. Yakiboshi sardines are used to create a delicious dashi broth.
This dish is prepared in great quantity in a big pot and can be re-heated many days.
It was originally made by the housewife for the family to last while she was gone to visit her parents during the New Year period.
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kenchin けんちん
kinoko no shiokara きのこのしおから
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
Also a speciality of Akita.
um einen Stock geformter Mochi-Teig wird gebraten und zu Eintopf gegessen
koae, ko-ae 子あえ
kodai no sushi 小鯛の寿司
kogori mame こごり豆
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konnyaku 蒟蒻, musubi ito konnyaku むすび糸こんにゃく thread konnyaku bound together in a knot
to be eaten with hodgepodge, it is easier to grip with chopsticks.
It is all white in Aomori, because it is made from konnyaku flour.
There is a factory with a special maschine to bind these knots into the noodles.
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makaroni konnyaku マカロニ こんにゃく konnyaku in the form of italian macaroni
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Kuroishi town in Tsugaru
Kuroishi no yakisoba 黒石のやきそば fried noodles
Started after the war as a snack for children.With rather thick, flat noodles 太麺 and a sweet hot sauce. Fruit juice is used in the sauce.
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Kuroishi no tsuyu yakisoba 黒石のつゆやきそば
fried noodles in soup
Started in Showa 30, when hot soup was poored over the fried noodles.
Rather special and not eaten in other areas of Japan.
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other noodles from Tsugaru
Tsugaru chuuka zarusoba 津軽中華ざるそば
Tsugaru miso raamen 津軽みそラーメン
Tsugaru no shina soba 支那そば
. . . with soya sauce soup 醤油スープ
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matagi meshi マタギ飯 bear hunter's rice and other dishes
see: mori no megumi
Minmaya maguro 三厩まぐろ tuna fish from Minmaya town, Tsugaru
It is one of the most expensive. Each is caught with a single line and then shipped in his own box (looks amost like a coffin), filled with ice.
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naga-imo no suitonjiru 長芋のすいとん汁
nebutazuke ねぶたづけ/ ねぶた漬け "Nebuta"-pickles
made from the benefits of the sea (fish roe, surume squid and kombu kelp) and the benefits of the mountains (radish, cucumbers). They can be heaped on a bowl of white rice to make a good meal (gohan no tomo).
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NEBUTA are the famous floats for the festival, made from paper with huge illustrations.
Ooma no meguro ryoori 大間のまぐろ料理
Ooma (Oma) is the most famous port in the North.
oden, natsu oden 夏おでん oden hodgepodge eaten in summer
to keep warm after bathing.
It is eaten with shooga-miso, shoogamiso しょうがみそ/生姜みそ miso paste mixed with grated ginger.
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Ōwani (大鰐町, Ōwani-machi)
popular for its many hot springs (Onsen).
Oowani onsen moyashi 大鰐温泉もやし bean sprouts from Owani
They are raised in hothouses with hot water pipes in the ground. The beans, kohachimame, are soaked in hot water and then grown for one week. The final sprouts are cleaned in hot water from the onsen ... They are very long and said to be healthier than normal moyashi.
This has been done since 300 years, when the local daimyo ordered the production to bring it to Edo as payment.
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saba 鯖 mackerel is a speciality of the port town of Hachinone.
sabappuru さばっぷる / サバップル apple pie with saba mackerel meat
Mackerel meat is shredded in very small pieces, fried with salt, spices, a lot of cinamon and yuzu juice, then put as an upper layer in the pie.
The baker has to be able to cut and prepare the fish as well as preparing the apple pie.
This is a newly created food from a girl of the local high school in Hachinohe town. It won the first prize in a competition for "creative food", because it combines the two specialities of Aomori, mackerels and apples. She also thought of the name and thus became quite a celebrity in town.
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sake no meshi sushi さけの飯寿し
sakura nabe 桜鍋 hodgepodge with horse meat
same no atama サメの頭 head of a shark
It is boiled for about 15 minutes, then the eatable parts picked out, mixed with grated radish and miso to make
sukume サメすくめ a side dish, even served for the New Year.
Eaten in winter in the Tsugaru peninsula.
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To eat the head of a fish is considered auspicious. And in winter, the type
Aburatsuno-zame or Abura-zame あぶらつのざめ is found in great numbers in Tsugaru.
sarada kanten サラダ寒天 jellied salad
with agaragar kanten. People in Aomori put a lot of food in a jellied mix with sugar and eat it as oyatsu for the afternoon break. Here it is a salad with cucumbers, carrots and other vegetables, lots of mayonnaise and then ... sugar and agar-agar kanten. Udon noodles are also prepared as "udon kanten" うどん寒天.
These kinds of preparations have started to become popular since 1975.
senbeijiru せんべい汁
in the southern Nambu area and Iwate
shitogi mochi しとぎもち
shidoge
Shirakami Man, Shirakami Manju 白神まん, 白神まんじゅう
sweet buns from the Shirakami Mountain area
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shotsuru nabe しょっつる鍋, shottsuru nabe
sobakakke そばかっけ
sujiko すじこ (筋子) , sushiko すしこ red fish eggs
salted salmon roe
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sutamina gen tare スタミナ源タレ from KNK. sauce for grilled meat, put on other dishes like cold tofu, salad, white rice
with apples and garlic from Aomori
taratama,tara-tama たらたま dried cod fish with a raw egg
The dried fish pieces (hoshidara 干し鱈） are dipped in a blow with a raw egg mixed with soy sacue.
Tsugaruzuke 津軽漬け
made of kazunoko roe
Tsugaru soba, nama soba 生そば
tsutsuke kakke つつけ（かっけ）
unimeshi うに飯 rice with sea urchins
waguijiru,wagui jiru ウグイ汁
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yakiboshi 焼き干し "grilled and dried" small sardines
for dashi broth, when they are cooked later.
They are made along Mutsu Bay at the Tsugaru peninsula. The head and entrails of small sardines are quickly taken off, the sardines washed in a bamboo basket until the scales are washed off and the back of the fish shimmers. Then they are "sewn" on a long bamboo stick, with the backbones all showing on the upper side, and grilled (broiled) over charcoal for about 8 minutes. Finally the grilled fish are dried in the sun and salty wind of Mutsu bay.
In winter the fish are not so fat and just right for this preparation.
For grilling they are stuck in the pebbles around the fire with a tilt, so that the fat does not drip on the charcoal but rund down the fish and babmoo skewer.
They are the most expensive fish for dashi broth, one kilo costs more than 100 Euro.
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yakiboshi raamen 焼き干しラーメン
noodle soup with special broth of yakiboshi sardines
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External LINKS:
More are here:
Aomori 郷土料理ガイド
More are here:
Aomori : Various culinary specialties
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Worldwide use
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Things found on the way
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HAIKU
きりたんぽ焼くやどの子も憎からず
kiritanpo yaku ya dono ko mo nikukarazu
roasting kiritanpo ...
no more hatred among
the children
Nawadaya Roro (Rooroo) 縄田屋朗々
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Related words
***** WASHOKU : Regional Japanese Dishes
March 11, 2011
. Japan - after the BIG earthquake -
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