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| Here are some of the recommended model course to thoroughly enjoy Aomori |
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 In Aomori, where rich nature and culture fuse as one, there are many appealing sightseeing spots.
Come and see the unique and enchanting sites in Aomori. |
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| Enjoying Winter |
Ataste of Winter |
Food in Autumn |
Message from the Blue Forest |
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In the Aomori winter, where plenty of fruits of the sea and riches of the soil are there to be enjoyed, soup dishes are great for warming you up. Above all, Senbei-jiru Soup and Jappa-jiru Soup are well-known winter foods that are representative of the prefecture.
Senbei-jiru Soup is a popular local dish eaten in the southern part of the prefecture, around Hachinohe City.
Nanbu senbei (a kind of soup crackers) are broken up and added to the stock before the soup is served.
Jappa-jiru Soup, which is eaten in and around the Tsugaru Region, is another taste of Aomori in winter.
This dish features cod, a seasonal winter fish, stewed with Japanese radishes and carrots, and is one of the essential dishes of the cold season.
The beauty of local dishes in Aomori—also including ‘Keno-jiru Soup’, in which vegetables and edible wild plants are cut into pieces and stewed together—is their capacity to turn the cold and severe winter into something warm and tasty.
In winter, not only cuisine but sake (Japanese liquor) can be enjoyed too.
In particular, local sake which uses hanaomoi rice from Aomori prefecture has
become popular in recent years and continues to attract sake fans from across Japan.
We heartily recommend that you try some local sake with a special soup dish when
you visit Aomori in the wintertime. |
Keno-shiru Soup |
Senbei-jiru Soup
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Senbei-jiru Soup
A popular local soup made with Nanbu senbei crackers which are made especially for this soup. |
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Codfish Jappa-jiru Soup
A delicious local soup dish using a whole codfish, bones and all, cooked with daikon radish and carrots.. |
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Keno-shiru Soup
Keno-shiru' is a corrupted form of 'Kayu no shiru'. There is a theory that in the old days, when rice was very valuable, this soup was first made using edible wild plants and vegetables, which were shredded finely to resemble rice. Various edible wild plants, freeze-dried tofu, fried tofu, etc., are shredded finely and stewed, and then seasoned with miso (bean paste). ... |
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