- "Shottsuru" is a seasoning sauce from Akita made by covering small fish such as sandfish with salt and koji and fermenting them. Akita 's local hot pot dish that uses this is called "Shottsuru Nabe". The main ingredient is fish such as cod or sandfish and added to it is tofu, leeks and other vegetables. The distinctive flavor becomes a near addiction and is rich with umami flavor. It is well-known as a classic hot pot of winter in Akita, and can be enjoyed at various regional restaurants in the prefecture.
- "Kiritanpo Nabe" is a regional Akita hot-pot dish where pulverized rice in smeared onto wooden sticks in a stick shape and simmered in chicken soup along with chicken, onion, mushrooms, burdock, seri and the like. It is a dish that can be eaten from autumn to winter in Akita where new rice is harvested in those seasons. It uses Akita brand new rice such as "Akitakomachi", "Hinaidori chicken", one of Japan's three most popular chickens, local seri with attached root, and maitake mushrooms from the mountains. In addition, the soup boiled with chicken has plenty of flavor and to it is added soy sauce, sake, and sugar or mirin.
- The Oga peninsula protruding in the Sea of Japan is a mysterious rock that offers a wide landscape of cliffs spreading out as far as the eye can see. A wonderful regional cuisine suitable for the scenery the "Ishiyaki Nabe" (Stone-cooked hot pot). Put fish and shellfish and vegetables in a wooden pail and then add red-hot stones and the steam rises with the rich aroma of the tide and miso. Because the juice boils at once, the body of the fish and shellfish tighten, and the vegetables are boiled down without spoiling the taste, so you can enjoy the original taste of the ingredients. The origin of the stone-cooked pot is the Ozaka region's hunting cuisine. Please enjoy this exciting dish along as well as its cooking process.
Oga peninsula, Akita Prefecture
- Original handmade dried udon. Because the noodles are thin, they can be prepared quickly and they have a smooth feel on the tongue and can be easily slurped up. In 1665, it is said that Inaniwa Kichizaemon established its unique manufacturing method. In the past, as it was limited in production volume, it was used as a gift to each clan as a masterpiece of the Akita clan, and it was known as a luxury item. These days it is eaten in kitchens and restaurants throughout the year as hot noodles in cold weather and cold noodles in hot weather. It is known as a one of Akita Prefecture's specialty foods, and is also popular as a souvenir.
Inaniwa City area
- Comparatively sweet yakisoba using straight thick noodles, cabbage and minced pork, and, depending on the shop, offal. One of its big unique characteristics is that it comes with a fried egg on top and is eaten with sweet fukujinzuke pickles. Around 1950, it was created in a Yokote City yakisoba shop through a collaboration between the shop owner and a local noodle manufacturer, and it soon became popular for its great taste and affordable price. In July 2001, "Yokote Yakisoba Norenkai" was established. Yokote Yakisoba began to be used as a way to help energize the city and various events were instituted so that it started to earn fame around the country as a local gourmet item. Starting in 2012, they changed their name to "Yokote Yakisoba Sunrise S" and are still working for further breakthroughs.
Yokote City area
- The local ramen loved by all the people of Akita's Jumonji Town is "Jumonji Ramen". Its greatest characteristic was born from its passionate pursuit of mingling well with the soup, and the noodles are firm and thin and crimped. In order to pay service to the original taste and natural color of the wheat used in the noodles, no artificial colors are used and they are made using spring water from the Ou Mountains. The soup is a Japanese style fish-flavored soy sauce type and uses bonito flakes, dried fish and konbu and is finished with Akita's rich soy sauce. In addition to the standard items such as bamboo shoots, fish paste, and the like, one unique feature is that it also uses fried bran as one of the toppings.
Yokote City Jumonji area, Akita Prefecture