Nestled in the wonderful culinary landscape of Japan, is a small region in the country’s north-eastern area, called the Tohoku region. This region has an amazing food culture that has popularised itself across the country.
Within the Tohoku region, there are smaller zones, namely Akita, Aomori, Fukushima, Iwate, Miyagi and Yamagata. Each of these zones bring their own delicacies to the plate. From sliced sea urchin roe to fish gut and vegetables, baked rice cakes to soba noodles, each of these zones have their own famous local cuisines.
Imoni from the the Yamagata prefecture is a very popular vegetable soup. Cooked in iron kettles with ingredients such as taro roots, beef slices and green onions, Imoni is lip-smacking. It’s usually considered a favourite of anyone who loves comfort food and home-cooked meals.
Sasakamaboko is another delicacy from the Thoku region. It hails from the lands of Miyagi. It is colourful mixture of fish, mirin (rice wine), sugar, starch and bamboo leaves. Roasted to perfection, this dish can warm you up on a winter’s night.
More famous than either of these dishes, Wanko-soba is the well-known local dish of Iwate. It’s like a never-ending bowl of happiness. After several helpings of noodles served with a number of delicious accompaniments that range from soups to sauces, you finally fall back into your low chairs completed satisfied with your meal.
What are you waiting for? Pack your bags, pay a visit to Japan, and enjoy the local cuisine of the Tohoku region.
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