Aizu Soba and Regional Cuisine: A Journey Experiencing Aizu's Food Culture

Aizu Food Culture

The Aizu region of Fukushima has a unique food culture utilizing abundant agricultural products, mountain produce, and dried seafood (from the Sea of Japan).

Representative Regional Dishes

- Kozuyu: Soup made with dried scallop broth, vegetables, and konnyaku — indispensable at formal Aizu occasions (weddings, festivals) - Simmered Dried Cod (Bodara no Nimono): Preserved dish of rehydrated dried cod simmered sweet and savory - Nishin Sansho-zuke: Traditional preserved food of salted herring marinated with sansho pepper leaves - Aizu Soba: Buckwheat noodle dishes using mountain produce - Sauce Katsudon: Local gourmet of Aizuwakamatsu (sauce, not soy sauce)

Where to Eat

- Regional Cuisine Restaurants in Aizuwakamatsu: Establishments serving kozuyu, dried cod, and regional dishes - Nanoka-machi Dining: Experience Aizu food culture - Ryokan and Minshuku: Full-course regional cuisine at accommodation

Getting There

- Around JR Banetsu West Line Aizuwakamatsu Station

Tips

"Sauce Katsudon" is popular as Aizuwakamatsu's B-class gourmet — a must-try when visiting. Refilling your kozuyu bowl multiple times is considered proper Aizu etiquette.