Traditions and flavours from an exceptional region
In the heart of Tōhoku, rice plays a central role in the daily diet, particularly with the koshihikari variety grown in Niigata, famous for its short, slightly sticky grains, which give dishes a unique texture. The region is also rich in marine resources: from the cold waters of the Sea of Japan to the currents of the Pacific, Tōhoku offers an abundance of remarkably fresh fish and seafood, with crabs and oysters (from Matsushima, for example) at the top of the list of specialties. Noodles play an essential role in local cuisine. Among these are jajamen from Morioka (Iwate), thick noodles coated with a spicy miso-based meat sauce, and Inaniwa noodles from Akita, distinguished by their exceptional finesse and silky texture. Soba, made from buckwheat flour, is particularly popular in mountainous areas, while rāmen from Kitakata (Fukushima), with its clear broth and wavy noodles, is recognized as one of Japan's finest. As for meat, although tradition has long limited its consumption, wagyu beef from Tōhoku, like that from Miyagi, is renowned for its tenderness and delicate marbling. Fish, local vegetables such as daikon, negi and mountain vegetables, and seaweed such as kombu and nori are all part of the region's cuisine. Sake takes pride of place. Niigata is renowned for the exceptional quality of its water and rice, key elements in the production of refined sakes from prestigious houses such as Hakkaisan and Kubota, appreciated far beyond Japan's borders. For an authentic experience, the izakaya of Tōhoku invite you to enjoy simple, tasty dishes, often accompanied by a glass of local sake. Regional festivals are also an opportunity to discover specialties such as yaki soba, fried noodles, or kiritanpo, a grilled rice purée typical of Akita, which testify to the culinary richness and diversity of this part of Japan.
The art of raw fish... and much more besides
It's impossible to talk about Japanese cuisine without mentioning sushi and sashimi, true emblems of a gastronomy where raw fish occupies an exceptional place. Although the Japanese eat sushi in moderation, their know-how and the quality of the local produce make tasting sushi a unique experience. Sushi brings together a variety of preparations based on vinegared rice: nigiri-zushi (sliced fish on a rice ball), maki (rolls wrapped in nori), chirashi (a bowl of rice garnished with fish and vegetables), orinari-zushi, a pocket of fried tofu filled with rice. Sashimi, meanwhile, sublimates thinly sliced raw fish, served simply with soy sauce and wasabi, to reveal all its delicate flavors. In Tōhoku, the richness of the cold waters of the Pacific and the Sea of Japan gives fish and seafood incomparable freshness. In Aomori, Oma tuna is a nationally renowned culinary gem: this bluefin tuna, caught in optimal conditions, is distinguished by the tenderness and finesse of its flesh. Further south, the prefecture of Iwate is famous for its scallops(hotate), whose firm, sweet flesh can be eaten raw as sashimi or lightly grilled to bring out their natural flavor. Miyagi salmon, particularly appreciated for its tender, slightly oily flesh, is another local must, often served as sushi or sashimi. In and around Sendai, sasakama, a local specialty of grilled fish paste, is a tasty, melt-in-your-mouth accompaniment to meals. Another local discovery not to be missed is nokkedon, a bowl of rice topped with a generous assortment of sashimi, seaweed and fresh vegetables, offering a concentration of local flavours, particularly popular in seafood markets and restaurants.
Kaiseki: the refined art of Japanese imperial cuisine
Born in the 16th century out of the tea ceremony, kaiseki ryōri is a ritualized, light and sophisticated meal, originally designed to accompany the tasting of matcha green tea. The term "kaiseki" originally evokes the hot stone carried by certain monks to appease hunger, but today designates a meal consisting of a succession of small dishes carefully prepared and aesthetically presented. This meal can comprise up to fourteen courses, including sashimi, vegetables, grilled meats, soups, steamed dishes, rice, and finally a dessert, always respecting the seasonal nature of the ingredients. Served in a peaceful atmosphere, it embodies the pinnacle of Japanese gastronomy. In Tōhoku, some traditional ryokan, such as Akiu Onsen near Sendai, Ginzan Onsen in Yamagata or Nyūtō Onsen in Akita, offer their guests an authentic kaiseki experience. These establishments combine culinary art and Japanese elegance, offering a complete immersion in Japanese culture, where the meal becomes a veritable ceremony for the senses.
Local fruit and sweets
Tōhoku is a region blessed by nature, where the climate and fertile soils give rise to fruit of exceptional quality. In Aomori, apples take pride of place: crisp, juicy and perfectly balanced, they are famous throughout Japan for their unique taste and melt-in-the-mouth texture. Every autumn, the orchards offer a bountiful harvest, celebrated by local festivals. Further south, Fukushima and Yamagata are renowned for their vast orchards of peaches, nashi pears and cherries, including the famous Beniō cherry, with its sweet taste and firm flesh. These carefully cultivated fruits benefit from an ideal terroir, combining the freshness of the mountains and generous sunshine. In this region, where fruit is much more than just food, it is often given as gifts, carefully wrapped and presented as a symbol of generosity and refinement. This tradition, combined with the exceptional quality of the harvests, makes Tōhoku a veritable paradise for fruit lovers. Alongside this, the region also offers delicious o-kashi, Japanese pastries that are the perfect accompaniment to a cup of green tea, for a subtle balance between sweetness and bitterness.
Sake, the pride of Tōhoku
Japan's emblematic spirit, nihonshu, often called "sake", is a subtle beverage, the fruit of ancestral know-how. Around 15-17°, it comes in a multitude of profiles, from karakuchi (dry) to amakuchi (sweet), served hot or chilled according to the season. Its production, which is reminiscent of beer, is based on the fermentation of rice using a specific fungus, the kōji. The rice is polished, more or less finely depending on the desired quality, before being fermented with pure water, a fundamental element in the balance of taste. Tōhoku, with its fertile rice paddies, harsh winters and above all its crystal-clear mountain waters, is one of the most renowned cradles of sake. The prefectures of Niigata, Akita, Yamagata and Fukushima are home to some of the country's finest breweries. In Niigata, for example, sake is renowned for its finesse, as exemplified by renowned brands such as Hakkaisan, Kubota and Koshino Kanbai. Akita produces a round, fragrant sake, with houses such as Dewatsuru and Aramasa. Today, this heritage attracts many visitors. Throughout Tōhoku, it's possible to visit sakagura (sake breweries), often housed in old wooden buildings, to learn about the different stages of production and taste on the spot. In winter, especially during snow festivals, these visits take on a magical atmosphere. Alongside sake, other Japanese spirits such as shōchū,umeshu (plum liqueur), whisky or craft beer also have their place, but in Tōhoku, it's definitely sake that reigns supreme.
