Shimokita Peninsula cuisine

The Shimokita Peninsula is a hub of delicious sea urchin. The Tsugaru Strait, where warm and cold currents collide, is a beneficial area since both warm and cold seaweeds grow, making a good habitat for Kita purple sea urchins. It's only natural that sea urchins taste better when they feed on good seaweed. While the fishing season is different for each of the five municipalities in the Shimokita area, if you stay at a guesthouse in the Shimokita Peninsula during March to August, you are guaranteed to taste fresh raw Kita purple sea urchin.

Kazamaura anglerfish are deep-sea fish, but are landed alive, a rare method in Japan. The liver has very high-quality fat and is mild in flavor and the meat is fresh enough to be eaten as sashimi or sushi. Anglerfish hot pot is also a must-eat. The fishing season is from December to mid-March. During this period, you can enjoy a full course meal of anglerfish dishes at the Anglerfish Festival held at Shimofuro Onsenkyo hot spring resort in Kazamaura Village. Enjoy the various special anglerfish dishes of each ryokan inn together with the rich-quality hot springs.