Salmon has always played an important role in Tohoku cuisine and harako meshi (literally "salmon child rice") is a "signature dish" of the region. Often featured at family gatherings, every household seems to have its own rendition.
Harako meshi —
Salmon has always played an important role in Tohoku cuisine and harako meshi (literally "salmon child rice") is a "signature dish" of the region. Often featured at family gatherings, every household seems to have its own rendition.
Aya Brackett
The diced persimmon is served on its own or in combination with other fall fruits -- grapes, pears, crisp apples -- that have been covered with a classic sauce of pine nuts and tofu called shira ae.
Matsu no mi shira ae, kaki utsuwa —
The diced persimmon is served on its own or in combination with other fall fruits -- grapes, pears, crisp apples -- that have been covered with a classic sauce of pine nuts and tofu called shira ae.
Aya Brackett
Salted, pressed rice sandwiches -- onigiri -- are easy to pack up, transport and eat, making them a substantial, satisfying finger food.
Onigiri —
Salted, pressed rice sandwiches -- onigiri -- are easy to pack up, transport and eat, making them a substantial, satisfying finger food.
Aya Brackett/CNN
Pinched noodle soup with pork is a classic Tohoku comfort food. In local Iwate dialect, the word hittsumi means "to pinch" and describes how the noodles are made.
Hittsumi-jiru —
Pinched noodle soup with pork is a classic Tohoku comfort food. In local Iwate dialect, the word hittsumi means "to pinch" and describes how the noodles are made.
Aya Brackett
Oysters-on-the-riverbank hot pot. In this dish, rich earth-colored miso is smeared around the rim of the pot. As the broth bubbles, the miso is drawn into the pot, little by little, flavoring and thickening the soup.
Kaki no dote nabe —
Oysters-on-the-riverbank hot pot. In this dish, rich earth-colored miso is smeared around the rim of the pot. As the broth bubbles, the miso is drawn into the pot, little by little, flavoring and thickening the soup.
Aya Brackett
This fried tofu and mountain vegetable pilaf is served in a special kokeshi-shaped bento box. Kokeshi dolls are one of the most popular souvenirs in Tohoku.
Michinoku kokeshi bento —
This fried tofu and mountain vegetable pilaf is served in a special kokeshi-shaped bento box. Kokeshi dolls are one of the most popular souvenirs in Tohoku.
Aya Brackett
Special dishes eaten during the New Year holidays are collectively called osechi. Arranged in a multi-tiered jubako box, the distinctive menu offers glimpses into Japan's culinary culture. Tiny pieces of shake no kobu maki -- salmon-stuffed kelp rolls -- are included in this one, as seen in the lower left corner of the box.
Kobu maki —
Special dishes eaten during the New Year holidays are collectively called osechi. Arranged in a multi-tiered jubako box, the distinctive menu offers glimpses into Japan's culinary culture. Tiny pieces of shake no kobu maki -- salmon-stuffed kelp rolls -- are included in this one, as seen in the lower left corner of the box.
Aya Brackett
In this dish, walnuts and miso are combined with toasted sesame to make an addictively tasty filling for shiso leaves. The leaves are wrapped, skewered and then lightly seared in sesame oil.
Shiso maki —
In this dish, walnuts and miso are combined with toasted sesame to make an addictively tasty filling for shiso leaves. The leaves are wrapped, skewered and then lightly seared in sesame oil.
Aya Brackett