Tokyo Weekender - November 2017

TOP THINGS
TO EAT
IWATE
There are some amazing beef and seafood
options in Iwate, but if you are only there for
a short time, make sure you try at least one of
the famous noodle dishes in the prefecture.
The most interesting of the so-called "Three
Great Noodles of Morioka" is wanko soba (see
opposite page). Jajamen is similar to udon,
but served with a special meat-miso sauce,
cucumber and green onion. Morioka reimen,
meanwhile, has a uniquely chewy texture
that goes well with Korean kimchi.
MIYAGI
Now a national favorite, gyūtan (sliced cow's
tongue) was first created back in 1948 at a
small restaurant in Sendai called Tasuke
that’s still popular today. These days there are
a wide range of establishments serving the
succulent meat including well-known eateries
such as Rikyu and Kisuke. It's undoubtedly
the most famous dish in Miyagi, but nonmeat
lovers needn't worry as the prefecture’s
also known for its seasonal vegetables and
seafood. It’s Japan’s second largest oyster
producing region behind Hiroshima. Maruemon
(Miyagi’s most famous brand of oyster)
couldn’t be harvested for some time after
2011, but now sales seem to be back on track.
Donations from France helped greatly during
what was an extremely difficult period.
FUKUSHIMA
Farmers in Fukushima have suffered badly
in recent times, but there seems to be some
light at the end of the tunnel as concerns
over the safety of their products are fading.
Countries such as Britain, Malaysia and Singapore
have started importing from the region
again. Local rice known as Ten no Tsubu is
considered by many to the best in Japan. The
same could be said for Fukushima’s peaches,
which are known for their exceptional taste,
firmness and juicy texture. Copious quantities
of cherries, pears, grapes, persimmons and
apples are also produced there, making the
prefecture something of a “fruit kingdom” in
Japan. If ramen is your thing make sure you
visit Kitakata City, one of the top three ramen
locations in the country.
YAMAGATA
Like Fukushima, Yamagata is considered a
fruit paradise, producing 70 percent of all
the cherries in the country, and more La
France pears than any other region. There
are a variety of other fruits harvested at
different times through the year including
strawberries, grapes and peaches, as well as
all kinds of mountain vegetables. Then there's
Yonezawa beef, recognized as one of the three
top wagyu beef brands in Japan along with
Kobe and Matsuzaka. In autumn, imoni is the
dish of choice. Using hot pots, local residents,
guests and tourists gather at Mamigasaki River
in early September to prepare the dish that
is made up of beef stew and taro (a potato-like
root vegetable).
AKITA
The main dish associated with Akita is
undoubtedly kiritanpo. It consists of cooked
rice that is kneaded and wrapped around a
skewer to form a cylindrical shape before
being grilled. One of the most common ways
to eat it is in a hot pot with chicken broth,
burdock, maitake mushroom, Japanese parsley
and green onion. Misotanpo, where sweet
miso paste is spread over the rice, is another
enticing option. Usually enjoyed between
autumn and spring, kiritanpo goes very
well with sake. During the winter months
hatahata (known in English as sandfish) is
very popular and viewed as a valuable source
of protein. They can be enjoyed in a hot pot,
grilled or as sushi.
AOMORI
No trip to Aomori would be complete without
trying some apples or taking a dip in an apple
hot spring bath. Production of the pomaceous
fruit in the area exceeds more than 50
percent of the total domestic share. There are
many varieties, though the most famous is the
Fuji apple which is not, contrary to popular
belief, named after Mt. Fuji, but Fujisaki City
where it was developed from several American
apples. Large, sweet and crisp, Fuji apples
have a long shelf life, lasting a year when
refrigerated. In autumn you can try the apple
harvesting tour at Hirosaki Park, home to
over 1,300 apple trees. A cider factory is also
located in the park.
46 | NOVEMBER 2017 | TOKYO WEEKENDER