Fukushima

  • Akabeko

    Aizu folk art for warding off evil with adorable head-bobbing.

    Red papier-mâché cow derived from Aizu epidemic dispelling legend. Red color and gently swaying neck said to bring good fortune, available in variety from small figurines to stuffed toys.

  • Okiagari-Koboshi

    Lucky papier-mâché doll that rights itself when toppled.

    Said to bring household safety when one is welcomed per household, symbolizing the spirit of falling seven times, rising eight. Custom remains to buy family number plus one at New Year's first market.

  • Fukushima Peach Jelly

    Refreshing sweet with generous prefectural white peach chunks.

    Melting texture when chilled, popular as summer gift. Room temperature storage and easy to carry.

  • Fukushima Peaches

    Summer fruit boasting top-class domestic production and sugar content.

    Temperature difference between day and night in Fukushima Basin and abundant sunshine nurture sweet peaches. Main varieties are Akatsuki and Kawanakajima white peaches, selected for imperial offerings.

  • Anpo Persimmons

    Semi-dried persimmons with unique jelly-like texture.

    Sulfur fumigation method invented in Date City's Yanagawa area maintains vibrant orange color and moistness. Shipped nationwide as winter gift.

  • Iwaki Bonito

    Return bonito landed at Onahama Port with excellent fat content.

    Bonito raised where Kuroshio and Oyashio currents meet at tidal boundary seas has excellent balance of lean meat and fat, enjoyed as sashimi or straw-grilled.

  • Aizu Sake

    Rich dry sake nurtured by cold climate and pure water.

    About 60% of prefectural breweries concentrate in Aizu area. Many brands regularly win gold awards at National New Sake Competition, with brewery tour tourism also popular.

  • Kawamata Shamo

    Premium chicken with unique richness and texture characteristic of local chicken.

    Free-range raised in nature-rich Kawamata Town, fat-rich yet refined umami. Ideal for oyakodon and sukiyaki.

  • Koriyama Brand Carp

    Farmed carp raised in clear streams with little odor.

    Raised in clear water from Asaka Canal for clean taste. Sweet simmered carp and carp umami are New Year dish staples.

  • Aizu Red Miso

    Long-fermented miso characterized by deep richness and sweetness.

    Slowly fermented by cold brewing unique to snowy regions. Used in sauce katsudon and dengaku seasoning.

  • Aizu Cotton

    Durable striped cotton fabric with 400-year tradition.

    Excellent moisture absorption, widely used from everyday wear to miscellaneous goods. Colorful stripe patterns ideal as souvenirs.

  • Herring Sansho Pickle

    Preserved food of dried herring pickled in rice koji and sansho pepper.

    Born from wisdom to survive snowy Aizu winters, unique fermented aroma and refreshing sansho stimulate appetite.

  • Urabandai Highland Vegetables

    Highland vegetables with strong sweetness from day-night temperature difference.

    Tomatoes and corn are popular, with morning lines forming at roadside stations and direct sales outlets.