In recent years, the Tohoku region of Japan has become a favorite travel destination, especially with direct flights to Sendai. Tohoku includes five prefectures: Aomori, Iwate, Miyagi, Yamagata, and Fukushima.
This time, let’s focus on the local dishes from Fukushima that are so delicious and tempting. It would be a shame to miss them!
1. Circular Gyoza
When it comes to must-try local food in Fukushima, Circular Gyoza definitely tops the list!
As the name suggests, the dumplings are arranged in a circle on a pan and cooked until they’re golden and crispy. The result is a beautiful, crunchy, and photogenic dish that’s as delicious as it looks!
2. Kozuyu
Next up are some traditional dishes from Aizu, Fukushima. First is Kozuyu, a savory vegetable stew.
Made by simmering dried scallop broth, the dish includes mini taro, bamboo shoots, daikon radish, and shiitake mushrooms. It’s often served during celebrations, funerals, and New Year feasts.
3. Ika Ninjin
Ika Ninjin or Dried Squid and Carrot Salad, is another Aizu specialty. This dish features thin strips of dried squid marinated in soy sauce, mixed with julienned carrots. It looks similar to Matsumae-zuke and pairs perfectly with a bowl of rice.
Read:
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4. Green Onion Soba
Green Onion Soba is a unique dish from Ouchi-juku in Fukushima, developed by the owner of Misawaya restaurant.
What makes it special is how it’s eaten. The soba noodles are served in dashi broth with bonito flakes and grated daikon—and instead of chopsticks, you use a whole green onion to eat it! A fun and unique culinary experience you shouldn’t miss.
5. Kitakata Ramen
In Kitakata, north of Aizuwakamatsu, you’ll find one of Japan’s top three ramen styles: Kitakata Ramen.
It features a soy sauce-based broth with thick, wavy noodles, seasoned bamboo shoots, green onions, and slices of pork. Many visitors come not just to eat the ramen, but also to try making the noodles themselves.
6. Grilled Sea Urchin in the Shell
Grilled Sea Urchin in the Shell (Uni Kaiyaki) is a traditional specialty from Iwaki City, Fukushima. Sea urchin season runs from May to July.
Originally, locals stored sea urchins in their shells to keep them fresh. Later, they discovered that steaming or grilling them in the shell brought out their rich aroma and naturally sweet, juicy flavor.
This distinctive preparation has become a must-try local dish when visiting Fukushima.
The Culinary Charm of Fukushima
Those are six local dishes from Fukushima. Which one would you like to try first?
Thanks to its rich nature and deep-rooted culture, Fukushima offers a wide variety of unique and flavorful local dishes.
No matter the season, you’re sure to enjoy a satisfying culinary adventure.
If you’re planning a trip to Japan’s Tohoku region, make sure to include Fukushima on your itinerary!
