‘Akatsukikai’, the guardian of Tsugaru traditional cuisine




There is a cuisine tasting event called ‘Akatsukikai’ organized by people who are trying to protect and maintain the traditional Tsugaru cuisine in March.
Actually, they are farmers who plant vegetables and apples.


On that day, there was a performance called ‘The Dance of Seven Gods of Fortune’ from Itayanagi town.




The traditional Tsugaru cuisine served on that day is hardly to be found nowadays. There were 13 dishes prepared, all of them represent the fragrance of spring.

Instead of artificial flavorings, kelp, shiitake mushroom and dried small sardines were used for the flavoring. It was the same method used in the old days.


Simmered codfish is called ‘Boudara, rod codfish’. It is used for cooking after soaking the dried codfish in water. Rehydrating dried codfish is quite difficult as the timing is important. The codfish will be simmered together with other vegetables.



Samenamasu is a kind of dish prepared by using the head of shark.
The head of shark was boiled and then it was mixed with grated radish and vinegar.

There are many collagens in the head. As you can find ammonia in the blood and body fluid of shark which keeps it from decaying, even the village that was located far from the sea could eat it. It was very valuable in the village.


津軽弁でばっけbattueと言われる緑のフキノトウButterbur scapeは、天ぷらにし、少し苦みのある味を楽しむ。
Using seasonal ingredients as the ingredients for cooking is one of the uniqueness of traditional Tsugaru cuisine.
Butterbur scape is called ‘Battue’ in Tsugaru dialect. Aomori residents enjoy eating it when the season comes.


津輕のお母さん方は、農作業の傍ら、時期ごとに、保存食を作り、旬のもの(local delicacy?or local and seasonal foods?)を食卓に上げてきた。

Nare-zushi (described as 馴れ寿司 or 熟寿司 in Japanese) refers to sushi made through the processes of mixing fish with salt and rice, preserving it for a long duration and fermenting it by a kind of bacteria called lactbacillus.
It can be kept up to 1 year.

The farmers make preserved food and local, seasonal foods while doing their farm work.

角皿にのっているのは、奥の細長いのが、「大鰐温泉もやし」Oowani bean sprout,


「大鰐温泉もやし」Oowani bean sprout は、この土地に350年以上の間、一子相伝(transmission to one son)の栽培方法で作り続けられ、大鰐で湧き出る天然の温泉水のみで栽培している。

The vegetable on the plate is Owani bean sprout, the ones in the front are bracken(left) and turnip(right).

Owani bean sprout is planted on the land 350 years ago by using the same method passed from generation to generation. Besides, it is watered by using the water comes from the hot spring.



The protectors of the traditional Tsugaru cuisines, trying to keep this activity running for many years, are now passing their recipes to the younger generations.

Everyone is welcomed to taste the traditional Tsugaru cuisine, just make reservation by sending us message.




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