The greatest appeal of the local seafood is its freshness. Some of the specialty seafoods from the region include the mud crab, known locally as the “phantom crab” for its rarity.
At Yaizu Port facing Suruga Bay, where the Oi-River flows, you can enjoy various things such as Yaizu Southern Bluefin Tuna, which is called “red diamond” because of its elegant fat and sweetness, bonito flakes which are royal gifts, as well as sashimi and tataki. The bonito fishes used to make these delicious dishes are caught here.
Over a thousand years the Shinojima red snapper has been dedicated to Ise Jingu Shrine. It has a strong taste and you can even taste it’s sweetness. The fresh red snapper is carefully prepared and cooked. In Minamichita, the red snapper is not only enjoyed at special occasions but in various ways, such as sashimi, grilled with salt, cooked with salt crust, boiled, dried, etc.
Named after Tango, an old province of Japan, Tango barazushi is made in a wooden box. Various ingredients—including mackerel crumbles, which are unique to this dish—are arranged on top of sushi rice. Traditionally, Tango barazushi is eaten on special occasions, and the rice is divided with a wooden spatula and eaten as a family.
Pickling fish or vegetables in rice bran is called nukazuke and is a traditional preservation method in Japan. When made using mackerel, nukazuke is known as heshiko in Kyoto by the Sea.
In addition to alcohol, Chichibu owes several other regional specialties to its mountainous surroundings. Overpopulations of deer and wild boar have begun to damage the forests and the habitats of other wildlife, so in response the local government has begun to promote gibier, or wild game cuisine. Area establishments are now offering specials featuring wild game as a way to increase interest among visitors. Another recent initiative relating to local cuisine is the rise in maple tree cultivation. The climate and terrain of Chichibu are particularly suited to maples, and confectioners have taken to planting them in the mountains to harvest their sap—simultaneously protecting the forests and supporting the rise of a new regional specialty: maple syrup.
Breads and rolls known as “Tokachi pan” are made with 100 percent local wheat. And lest you forget dessert, the confections made from local azuki (red beans) are a special treat as well.These are among the many wonderful culinary attractions to enjoy when visiting Tokachi.
Animal husbandry is flourishing in the soil of Towada volcano. There is plenty of meat that is essential for bara-yaki, such as ‘Towada Shorthorn Beef’ which uses recycling-based agriculture, and is low in fat and has a lot of umami. There is also the ‘Oirase Garlic Pork’, which feeds on garlic, that has the largest in production in Japan.
Since its inception, the mochi cuisine of Ichinoseki-Hiraizumi has evolved separately from that of other parts of Japan. Today there are more than 300 variations. Although contemporary ingredients can now be found in such combinations as pizza mochi, mochi cabbage rolls, and mochi spring rolls, look also for established standards, such as anko (red bean), walnut, and fusube (burdock root, daikon and chili pepper with chicken, or more conventionally, pond loach). There’s even a mochi parfait to satisfy sweet-tooth cravings.
The edamame of Odate is known for its high nutritional value, which comes from the manure of the Hinan Jidori that is used for fertilizer. Another local delicacy of Odate is tonburi, the dried seed of the summer cypress, which is also sometimes called “field caviar” because of its texture.