- For their Senbei-jiru (rice cracker stew), among all the possible types of southern senbei types, they use roasted "Kayaki senbei (Otsuyu senbei/Nabesenbei rice cracker). Broken by hand, they then simmer ingredients such as burdock, mushrooms, green onion and other in a soy sauce base (also have miso and salt base) with chicken or pork stock. Having soaked up the stock, the senbei have a strong crispy texture. The ingredients other than the senbei and the soup stock are the same as "suiton" (commonly called "Hitsumi" in the southern region), and it is thought that the cooking process, in the southern regions that abound in the eating of "suiton", evolved to use senbei as a replacement for suiton because the senbei can be stored for a long period of time.
Hachinohe area, Aomori Prefecture south from Iwate Prefecture north area
- Simmered dish of minced vegetables cooked in konbu stock, its name comes from "okayu soup" (porridge soup). It is a ceremonial meal eaten on New Year's much like "nanagusa kayu" in other regions.
From Tsugaru area, Aomori Prefecture to Akita Prefecture
- "Jappa " meaning "assorted things" in the Tsugaru dialect, usually refers to a fish's head, internal organs, and bones with meat attached. Jappa stew is a soup which is cooked with vegetables and the like, and usually mainly uses cod and or salmon. Many are seasoned with salt only. In standard Japanese, this can be called "ara jiru". By adding internal organs such as liver, the taste becomes much richer than by adding fish meat only. It's a very popular dish locally. Every home adds slightly different ingredients and if potatoes and leeks are added, it would be much the same as the "Sampei stew" of Hokkaido. The Jappa stew served at restaurants often adds not just "Jappa" but a whole fish as well.
- A rich broth is made from pulverized monkfish liver to which is added winter vegetables and ingredients and finished with miso. Especially in the cold season, the fish meat is soft and delicious, and really warms the body. The delicious non-fishy flavored white fish and its soft subcutaneous meat matches perfectly with miso making for an unforgettable taste.
Iwaki City, Fukushima Prefecture
- The characteristic of "Tsugaru buckwheat" is that it is soft enough to cut when picked up with chopsticks. Its origins are said to have been from when rice was too precious for the common people, and they used soybeans as a "connector" to avoid the lack of nutrition, and as a result of the invention of "boiling noodles and then cooling them" to improve their daily lives, soft "Tsugaru soba" was invented. Eating "Tsugaru soba" with slurping is the style of eating. Please enjoy the taste the rustic soba flavor and the slight sweetness of the soybeans while feeling the history of Tsugaru.
Aomori Miso Curry Milk Ramen
- "Miso curry milk ramen" uses miso as a base and to it is added curry powder and milk and butter is naturally added as a topping. This gives birth to a unique harmony of rich miso, spicy curry, and mellow milk and butter. When, in the 1965's, Mr. Kiyoshi Sato, who had been studying to spread the taste of Sapporo Ramen from Sapporo to Aomori, created this ramen by adding curry and milk to a miso, salt and soy sauce base, it was the start of a new menu that was to reach surprising heights of popularity.
Aomori City, Aomori Prefecture
Goshogawara Clam Ramen
- Lake Jusanko, in the northwestern part of Goshogawara City in Aomori Prefecture, is a brackish water lake in which sea water and fresh water are mixed. The local ramen uses Yamato Shijimi (Japanese basket clams) from Lake Jusanko to make "Goshogawara Clam Ramen". The Japanese basket clams from Lake Jusanko have a strong taste and are said to be "the most delicious clams in Japan", and the white cloudy soup extracted from them is generously mixed with miso. Depending on the shop, there are differences such as the saltiness and the miso taste, but you can enjoy the flavor and taste of the clams at any shop.
Goshogawara City, Aomori Prefecture
- Highly popular in Aomori Prefecture, it is a ramen made with a soy sauce and dried fish stock. The soup, made from the high-quality dried fish taken from Hachinohe port and the Mutsu Bay of Aomori is clear in appearance with a strong flavor that matches perfectly with noodles. In particular, it is a deeper flavor and aroma than the soups that use only dried fish. Because it is not greasy, it really makes you want to go out and eat ramen after drinking alcohol.
Hachinohe area, Aomori Prefecture