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This blog is written by author Sachiko who is not a native speaker of English, so it may be hard to read. It is translated from the summary of Japanese page; http://akitaodatelifejp.hatenablog.com/

Making a sweet “Goma-Mochi”

I kneaded each black and white “Goma”, means sesame, into dough of “Mochi”, means rice cake, then rolled them and cut it. It is a local sweet of Odate and the surrounding area.

Akita butterbur-printed “Tenugui”, Japanese hand towel

Akita butterbur is giant enough to stand in for umbrella. I always buy Tenugui of local design when travelling around Japan. akitaodatelifeen.hatenablog.com

“Magewappa”, cedar lunch box made in Odate

Odate Magewappa is a traditional lunch box made of Akita cedar. I am always very surprised that I feel the rice is tastier with it. The good one is expensive but worth more than the price.

Tempting alpine leek

My master of mountain vegetables and driving gave me. It smells like garlic, and lets me want a glass of beer.

Multipurpose sauce "Ajidorakunosato"(made by Tohoku Shoyu, Daisen city)

This mixture of dashi like soy sauce is very popular in Akita. It is useful for cooking.

Traditional seasoning “Shottsuru”

Shottsuru is a fish sauce made of sailfin sandfish “Hatahata” and salt etc, made in Akita. It is very salty but tasty, so I use one little bit for cooking. The information is as of April 17th 2017.

“Tully’s Coffee Odate”

There are several chain family or fast food restaurants in Odate. Last autumn, the long-awaited coffee chain store opened. Unlike urban shops it is a spacious shop just like Akita’s positive feature. “Tully’s Coffee Odate” 【Address】5-2-4…

Growing fatsia sprouts

I received the good news that it is easy to grow the tasty Japanese mountain vegetable fatsia sprouts at home. My colleague was so kind as to give me the harvesting kit he made. I am looking forward them to get big.

Surprising universal welsh onion

The green onion I planted and harvested last summer is growing in spite of the heavy snow in last winter.

Forgetting radish I pickled

I have forgotten that I pickled Japanese white radish for months. It is necessary to record schedule visually.

“Fuki-miso”, cut butterbur scapes together with soybean paste

Japanese butterbur scape is the prefecture flower of Akita. They grow on fields and mountains, riversides, country roads, or often in main roads side. I cooked Fuki-miso paste that is good as a nibble for sake or a topping on rice.

“Omori Wine” made from grapes of Akita(Mercian Corporation)

This wine is made from the grapes of Omori district, Yokote city. Akita is a major production area of Japanese rice wine sake, its cool climate is suitable to grow Riesling grapes for wine too. The information is as of April 5th 2017.

“Iburigakko” local good cook woman made

It is smoked radish pickles known as Akita’s specialty. It is loved around Japan. In Akita people teach each other how to cook delicious foods.

Cooking potatoes I grew

I grew many potatoes in my field last autumn. They can be stored at cold and dark area long time. I made “imomochi”, like rice cake made with potato.

Sake “Takashimizu Haruno-Junmai” (made by Akita Shurui Seizo, Akita city)

I see that a lot of sake made in Akita on sale at the local supermarkets. “Takashimizu” is the popular brand also in Tokyo.

Onsen “Wagokoronoyado Himenoyu” (Kazuno city)

This hot spring is at Yuze spa village where is surrounded by beautiful mountains and Yoneshiro river, and good to access for Hachimantai sightseeing spot. It is an inn and opened to day use too. (In the bath taking picture is not permitte…

Butterbur scape telling coming of spring

Lately snow has been melting at the site of my house and around. Jpananese butterbur scape “fukinoto” that is a symbol of starting of spring has just appeared from under the snow today.

Wintering dried persimmon

It has been made as a preserved food in Japan especially at snowy areas like Akita. Dried persimmon is very sweet, so I like eating it with a cup of sugar-free coffee.

“Pirunai Ham & Sausage of Hinaijidori” (made by Akitarokujikai, Odate city)

Hinai-jidori is one of three major homebred chicken in Japan, and grown in Odate. Its ham and sausage are a little bit expensive but delicious.

Shared “Daifuku”, rice cake with bean paste

My colleague gave me the sweet. In Akita people often share something good voluntarily.

Eating pickled Jerusalem artichokes

I have eaten the Jerusalem artichokes I pickled two weeks ago. It tastes very good, so I go to grow it in my kitchen garden this year. akitaodatelifeen.hatenablog.com

Sake “Junmai Daiginjo Chokaisan” (made by Tenju Shuzo, Yurihonjo city)

It is a Japanese rice wine made by the pure underground water of beautiful Mt. Chokai in Akita. This brand is said to be good with a wine grass as well as sake cup.

"Sakura-Morokoshi"(made by Saito-Seika, Akita city)

Morokoshi is a famous confection of Akita, made of azuki bean flour. Its shapes are various; this cherry blossom-shaped one is good seasonally.

Pickled Jerusalem artichokes

I pickled Jerusalem artichokes the landlord of my house cultivated. I did not know this vegetable when I lived in Yokosuka. akitaodatelifeen.hatenablog.com

Akita Sake brands-printed “Tenugui”, Japanese hand towel

I love this Tenugui with the names of Sake brands of breweries in Akita!

Baking dried fishes on a woodstove

I cooked dried horse mackerel and sandfish on the woodstove at home. They go very well with Sake.