Fukushima Local Cuisine– category –

Jelly made from Fukushima Prefecture's "young peach compote".Although they look very similar to Japanese plums(ume), they are young peaches that have been thinned during the cultivation process.You can enjoy the refreshing taste of young...

Takada Ume, which is bigger than a golf ball, is a specialty of the Aizu region of Fukushima.Locals have traditionally pickled Takada Ume in rock sugar. It has a crunchy texture and a faint sweetness, making it perfect for tea or rice. W...

My father wanted to eat Mehikari fish, so I made fried fish with Jomon-dried Mehikari.The deep-fried Mehikari is crispy on the outside and fluffy and tender on the inside. Even the bones can be eaten, so my father can eat it without worr...

I made Japanese-style brown sugar soybean flour (kinako) popcorn for watching movies at home.The rich taste of brown sugar syrup is added to the aroma of soybean flour, and once you start eating it, you will not be able to stop. The popc...

The dango made with tofu and shiratama flour are moist, chewy and soft, and do not harden over time. It is a healthy dessert with more than half of the ingredients being tofu.I wanted to introduce delicious tofu, so I used thick and smoo...

The fragrant soy sauce and sesame whet your appetite, and the crispy surface and soft inside make for an exquisite grilled rice ball.Great for breakfast and lunch, as well as outdoor activities such as BBQs. I used Yamabun soy sauce, whi...

Speaking of local gourmet food in Fukushima City, the disk-shaped Enban gyoza dumplings are the most popular.When my family gathers, we always go to eat Enban gyoza. It is a taste of Fukushima that makes you feel relieved.There are about...

Egoma (perilla seeds), a specialty product of Fukushima Prefecture, is a superfood with high nutritional value. It is said that if you eat it, you will live 10 years longer, so the locals call it "Junen" (meaning 10 years).”Junen botamoc...

This is a recipe for Chikuwa tempura with dried sea lettuce, which is a specialty of Matsukawa-ura, Fukushima. Matsukawa-ura's sea lettuce can be enjoyed deep-fried dishes such as tempura and zeppoline to enhance its flavor and arom...

Sagohachi (meaning 358) pickles is a fermented food that is the origin of salted-koji. This name comes from the fact that it is made by mixing salt, rice koji and rice in a ratio of 3:5:8.You can eat it like a salad with the refreshing a...