Eating in Aomori
Try these dishes while you are here.
Try these dishes while you are here.
Order the first one and work down the list.
We recommend ordering this one first.
Tuna landed at the cape at the top of the main island, and served within hours of it.
More than half of Japan’s apples grow here. Eaten raw, as pie, as juice, and in cider.
Thin rice crackers simmered in chicken broth until soft but still chewy. Farmhouse food, and filling.
Grilled in the shell at market stalls, or raw. The bay here is full of them.
Small shops, no English sign outside, and worth the walk.
You build the bowl yourself. Buy a strip of tickets, collect rice from a stall flying an orange flag, then walk the aisles and have things laid on top at the blue flag stalls.
Miso broth with curry powder and milk in it, and a piece of butter on top. It sounds wrong and it works. Ten minutes on foot from Aomori station.
Aomori grows more apples than anywhere else in Japan. This cafe sits in a western house from the 1920s and serves several bakers' apple pies side by side.
Towada cooks beef short rib with a mountain of sliced onion on a flat iron plate, in a sweet soy sauce, until the onion collapses into it. You cook it at the table.
Sixty-odd stalls of fish, and a shed at the end where you can grill whatever you just bought over charcoal. Squid, scallops and monkfish come off the boats a few kilometres away.
Ajigasawa is a fishing town on the Sea of Japan. The co-op sells the catch on the ground floor, and the floor above is a small room about sumo.
Kuroishi kept its komise — wooden arcades built out over the pavement to hold the snow off. This shop stands on that street and grills skewered rice dumplings.
Himemasu is a landlocked salmon that lives in Lake Towada. This place serves it raw, salt-grilled, or marinated over rice.
Miso-kayaki is a Shimokita dish simmered in miso. This one comes with grilled flounder, scallop, seaweed and mushrooms in it.
Hirosaki City describes igamenchi as squid legs chopped with a knife, mixed with seasonal vegetables and wheat flour, then fried. A counter in this market sells it.