Aomori

  • Apple Pie

    Classic sweet using abundant prefectural Fuji apples.

    Over 10 types of apple pies compete at Aomori Airport alone. Perfect balance of apple tartness and butter aroma.

  • Fermented Black Garlic

    Health food popular for prune-like sweetness and nutrition from aging.

    Fukuchi White aged at constant temperature, additive-free finish.

  • Tsugaru Cassis Dry

    Sparkling wine using Aomori cassis.

    Gorgeous ruby color and refreshing acidity popular with women.

  • Nebuta Mini Lantern

    Palm-sized lantern using authentic washi paper and wax.

    Crafted by Aomori Nebuta artisans. Built-in LED allows safe light enjoyment.

  • Aomori Hiba Essential Oil

    Forest fragrance with antibacterial and relaxing effects.

    High hinokitiol content, usable for aromatherapy and insect repellent.

  • Aomori Apples

    Japan's #1 apples accounting for about 60% of domestic production.

    Approximately 50 varieties cultivated mainly in Tsugaru Plain, with representative 'Fuji' being a world-standard variety. Characteristics include honey cores, excellent storage, and crisp texture. Symbol of Aomori brand also exported to Taiwan and Southeast Asia.

  • Fukuchi White Six-Clove Garlic

    Pinnacle of Aomori garlic with large cloves and rich aroma.

    Six-clove variety cultivated in Towada City and Tako Town. Slow dormancy under snow accumulates sugar and umami, also popular as black garlic processed products.

  • Towada Nagaimo

    Nagaimo yam balancing stickiness and crisp texture.

    High-quality grated yam ingredient from volcanic ash soil and temperature differences. Also suitable for steaks and salads beyond grating.

  • Tsugaru Cassis

    Rare berry accounting for 90% of domestic distribution.

    Grown in Aomori City sandy soil with high anthocyanin content. Gaining attention as jam and liqueur ingredient.

  • Mutsu Bay Scallops

    Farmed scallops praised for sweetness and thick adductor muscles.

    Shipped year-round, but summer 'live shellfish' are especially sweet for sashimi.

  • Oma Bluefin Tuna

    Premier brand of pole-caught bluefin tuna.

    Praised for ultimate fat content and firm flesh, fetching high prices at Tokyo's Tsukiji (Toyosu) market.

  • Hachinohe Mae-oki Saba

    Popular toro-saba with over 20% fat content.

    Caught in Sanriku offshore fishing grounds, reaching maximum fat content in autumn. Many shimesaba and miso-boiled canned products.

  • Lake Jusanko Shijimi Clams

    Large clams rich in umami component ornithine.

    Brackish lake's salinity firms the flesh, ideal for miso soup and ramen broth.

  • Aomori Local Sake (Tasake, Hohai, etc.)

    Diverse brands from rich-flavored to crisp and clean.

    Cold climate and Ou Mountains' soft water enable small breweries' careful handcrafting. Many hard-to-obtain limited sakes.