Regional Cuisine

The ‘Slow Food’ movement is Tohoku’s way of life. It can be traced all the way back to the region’s roots, long before it has found a name. You can tell the stories and histories of each prefecture by connecting the authenticity and freshness of their cuisine.

Discover Tohoku’s food treasures, yet to be discovered. But once you have savoured them, you’ll find that the regional cuisine have stronger flavours than other regions, passed down from generation to generation.

Wanko soba noodles is a dish that is exclusive to the Iwate prefecture. Small servings of soba noodles, about the size of one mouthful, are served by a staff standing next to you. It takes about 15 bowls to equate to a regular serving of soba.

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Akita is renowned for their high quality rice. Kiritanpo is a traditional food of Akita, using cooked rice, that is mashed and wrapped around skewers, and grilled over charcoal fire. It can be eaten with miso or added into a kiritanpo hot pot, with ingredients such as chicken, burdock, green onion, mushrooms and Japanese parsley.

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Gyutan originated from Sendai – gyu means “cow” and tan derives from the English word “tongue” and it literally means “cow tongue”. This dish is usually served with oxtail soup, barley rice and pickles. There are several ways to prepare this delicacy – grilled over charcoal, as a curry, beef stew, donburi or in a bento.

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This particular udon is specially made in the Inaniwa area of Inakawa machi, Akita prefecture. It is hand-stretched, dried slightly, thinner and smoother than other udon. Stringent attention to the techniques and ingredients used to make Inaniwa udon it results in a delicate taste and glossy appearance.

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Kitakata ramen is known as one of Japan’s three best ramen noodles, it is different from the usual thin and straight ramen that is served. The noodles are made with a higher percentage of nutrient rich water from the mountain ranges of Fukushima.

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