Local cuisine of the Aizu region
Savor Aizu's local cuisine at the historic Nanukamachi Street
Encircled by mountains, the Aizu region has a unique food culture. Among the great variety of local specialties, the must-try are some traditional dishes born from ingenuity as a way to turn preserved seafood such as dried herring fillets and scallop eyes into delicious food, as well as "miso-dengaku" (miso drenched fried tofu) that uses Aizu's miso produced under the harsh weather conditions of the landlocked region. Nanukamachi Street known for its retro streetscape is lined with a vast array of shops including stylish cafes and restaurants where you can try miso-dengaku.
Traditional local dishes made of dried seafood born out of ingenuity of the mountainous region
When talking about the local cuisine of Aizu, what comes first may be "kozuyu," a traditional soup essential in ceremonial gatherings such as weddings and funerals. Made using dried scallop eye broth and a variety of ingredients, the clear soup is packed with flavors of the mountains and ocean. It is often served in a shallow bowl of Aizu lacquerware called "Teshiozara" so that you can easily ask for several refills. "Nishin-no-Sansho-zuke" made of gutted and dried herrings pickled with the leaves of sansho (Japanese pepper) pairs perfectly with Japanese sake. "Botara-ni" is a stew of rock-dried cod slowly simmered until it becomes tender. The ingenuity and creativity of the people living in the mountainous region to enjoy dried seafood in a delicious way still live on in their traditional cuisine.
Unique local gourmet treats
In addition to traditional dishes, be sure to check the unique local gourmet delights popular among the people of Aizu. "Sauce Katsudon," a bowl of steamed rice topped with a layer of shredded cabbage and deep fried pork cutlet, which is flavored with a special sauce, is a signature dish that has been enjoyed by the local people since the early 1900s. "Curry yakisoba" is stir-fried noodles served with curry, which was first introduced around 1950 and became a favorite particularly among high school students. It has made a comeback and is enjoyed widely. Originated in a tea house in the mountains, "Manju tempura," a deep-fried steamed bun filled with sweet red bean paste, is exceptional and unique. Also, Aizu is one of the three most well-known regions for "basashi," or raw horsemeat. The Aizu style is to enjoy it with spicy garlic miso sauce.
|Name||Local cuisine of the Aizu region|
|Address||2 Nanokamachi, Aizuwakamatsu-shi, Fukushima (Nanukamachi Street)|
|Access||Approximately 15 minutes' drive from the Aizuwakamatsu IC on the Ban-etsu Expressway|
|Inquiries||TEL: 0242-23-8000 (Aizuwakamatsu Tourism Bureau)|