Fukushima Local Cuisine– category –

Cream Box is a thick slice of bread topped with plenty of milk cream.Since the 1970s when a bakery called “Romio” in Koriyama City, Fukushima started selling it, it is now popular all over Japan.I've loved it since I first ate it when I ...

Namie Yakisoba was originally devised in Namie Town, Fukushima to fill the stomachs of workers, and has been loved by the locals for a long time.It is characterized by its chewy extra-thick noodles, pork belly and plenty of bean sprouts,...

There are several Dengaku Chaya (teahouses) in the Aizu region of Fukushima, and the delicious dengaku dishes such as atsuage tofu and mochi (rice cakes) that are baked in the hearth are exceptional.This time, I made miso dengaku using a...

Baked apples that can be easily made in a frying pan. The "star cut", which cuts the apple horizontally into round slices, allows you to eat everything except the core without wasting it and is full of nutrition.On a cold day, enjoy fres...

“Ika-Ninjin” (Dried squid and carrot pickles) is a must-have for New Year’s in Fukushima.I make a large amount of it every year, but the "Ika-Ninjin" with the umami of dried squid is so delicious that we eat it in no time.It is perfect a...

Anpo persimmons from Fukushima are characterized by their bright orange color, smooth texture, and rich sweetness.Smoked with sulfur in the traditional way and then dried, the dried persimmons have beautiful color and concentrated sweetn...

Mademoiselle Ikuko's Yogurt Pomme Pomme is an easy and delicious recipe.The moist batter with yogurt and the sweet and sour taste of the apples are delicious, and I always make it during the apple season.It's delicious freshly baked...

I made baked persimmons in the oven, and they were so delicious that I overturned the idea that persimmons taste better just as they are.Just by baking it, it becomes thick, soft and richly sweet. If you add butter, cinnamon, or ice crea...

In Japan, on the winter solstice, there is a custom of eating kabocha squash and taking a bath with yuzu. In Fukushima, kabocha and adzuki beans are boiled together. This time, I made it with "Iitate Yukikko Kabocha", which was born in I...

Aizu Mishirazu persimmons, which I look forward to every year, have arrived from my father.The origin of “Mishirazu” is that it is so delicious that you will lose yourself and eat too much. It has a fine, smooth texture and just the righ...