Tokachi wine has well-balanced acidity and is produced from local grapes, and Tokachi Beef is raised on the land and formed by the frigid winters.
Hoya (ascidians) zoni is a traditional home-cooked dish enjoyed around the Ishinomaki area. It’s a unique zoni made with dashi stock of dried hoya, locally sourced seafood and vegetables. Lately, it has become more than just a home-cooked dish and some local restaurants have started serving them as well. Note: Zoni, a Japanese soup with vegetables and fish, is a ceremonial dish prepared in various ways depending on the region. It is often cooked and served at home on New Year’s Day.
Kinka saba is a brand of Japanese chub mackerel fished off the coast of Kinkasan, Ishinomaki. The best season for Kinka saba is between fall and winter. Though it’s high in fat, the aftertaste is pure umami. The kinka saba don’t swim away from the coast of Kinkasan, where they can feed off on quality plankton.
Kahoku Seri (Japanese parsley) is a GI registered crop with a history spanning over 300 years in the area. It has a crisp texture and can be enjoyed in zoni and with oysters in a winter speciality, Ishinomaki Seri Hotpot.
The area also takes pride in having the biggest catch of anago (sea eel) in all of Japan. Anago here is exceptional in size and rich in fat, making it perfect for sushi and rice bowls when paired with the high-quality local Sasanishiki rice.
Hoya, a type of ascidians, also known as sea pineapple, is an acquired taste with a bumpy, pineapple-like appearance. Harvested around the coast of Hokkaido and the Sanriku Coast, it’s often served as sashimi or with a vinegar dressing. Spring and summer are the best time to enjoy them. Known as one of the world’s biggest fishing ports, Ishinomaki area offers an abundance of seafood.
Introducing Bara-yaki, a home-cooked dish enjoyed around the Towada area. Bara-yaki is made by cooking bara beef (meat around ribs) and a plenty of onion on a hot iron pan seasoned with soy-based sweet and spicy sauce. The concept comes from Bulgogi, a Korean dish with grilled beef. These days, it’s not only a popular home-cooked dish, it’s now served at local restaurants in the area.
Aomori Prefecture is known as the biggest producer of garlic in Japan, producing over 70% of the annual yields in 2020. Towada city in Aomori is one of the leading areas in growing garlic. Their garlic is rather big in size with pure white, packed with strong umami.
Consider also participating in some of the many fun agricultural activities offered in the area, such as at Tategamori Ark Farm or the Honedera Village Estate—a great way to learn about farming while interacting with locals.
Enjoy the vast natural landscapes of the Sanriku Fukko National Park by trekking or riding a rental bike through the Michinoku Coastal Trial or Miyagi Olle.
