Cuisine of Akita
Akita Prefecture Local Specialties
The main dish features Hinai-jidori, a locally raised chicken touted as one of the three most delicious types of chicken in Japan, cooked as kiritanpo-nabe, a famous local cuisine. Three different kinds of poultry meat--breast, thigh, and mince balls--are stewed with a variety of ingredients, allowing you to fully savor the rich flavor of the chicken.
Sautéed Beef Fillet and Foie Gras with French Toast Using Fukura, a Sweet Treat in Akita. Served with Blueberry Sauce.
Sautéed beef fillet and foie gras are garnished with spicy French toast made from a local favorite tofu cake, along with vegetables. This dish can be enjoyed with red wine-based sauce using Akita-grown blueberries.
Grilled Akita Beef Fillet with Kyoho Grape Compote & Truffled Inca-no-Mezame Potato Mash
A grilled Akita-produced beef fillet and grazed kyoho grapes stewed with Ruby Port and red wine. Served with fond de veau sauce with a touch of the essence of the compote.
Akita Beef Round Steak
Enjoy this Akita-produced top round steak rare, well done or however you please, accompanied with premium Hamamishio sea salt and a Japanese-style sauce.
Bowl of Steamed Rice Topped with Hinai-jidori Chicken and Egg
Hinai-jidori chicken is known as one of the top three locally raised types of chicken in Japan. Flavorful and fleshy chicken slices are lightly grilled. The savory chicken can be enjoyed with a soft-boiled egg.
Stewed Beef with Roasted Sweet Baby Yellow Pepper & Grilled Risotto Cake with a Hint of Yuzu Citrus. Served with Black Pepper-Flavored Sauce
Stewed beef is served with a sauce flavored with black pepper.
Baby yellow pepper locally produced in Akita features fruit-like sweetness and texture.
Akita-Grown Bakke &Vinegared Chorogi
Bakke means a butterbur sprout in the Akita dialect.
Fragrant and mildly bitter bakke sourced in Akita is used for this delicacy. Its mild bitterness and distinctive aroma are suitable for adults.
Chorogi, a highly nutritious bulb of the labiatae plant, is deliciously pickled with vinegar and shiso leaves.
Beef Fillet Steak with Roasted Figs from Nikaho City, Akita, and Potato Gratin
Grilled beef fillet steak is topped with roasted Akita-grown figs, served with fond de veau sauce using fig vinegar.
Fig liquor adds a finishing touch to the dish.
Nikaho City-produced Figs Stewed with Grapes. With Lemon-flavored White Sauce
Figs grown in Nikaho City, Akita Prefecture, are stewed with grape juice and red wine. Enjoy with tofu-based cream sauce.
Roasted Marinated Hinai-jidori Chicken. With White Kidney Beans Stewed with Tomato and Vegetables.
Hinai-jidori chicken is marinated with a variety of spices and mayonnaise before roasting. This dish can be enjoyed without sauce.
Composition of Caviar, Sea Bream, and Marinated Baby Yellow Pepper
A mousse made from Akita-sourced Jersey yogurt is wrapped with marinated sea bream. Savor it with caviar. Baby yellow pepper produced in Akita imparts a fleshy, fruit-like sweetness.
Assortment of Akita-produced Caciocavallo and Caprice des Dieux
These cheeses offer the simple and natural taste of milk.
Cacio means cheese in Italian, and cavallo means horse. Caciocavallo takes its name from the bags that were used for fermenting cheese, hung on either side of a horse's saddle.