Akita Prefecture [秋田]
Outline of Akita Prefecture
Akita Prefecture is located at northwest part of Tohoku Region.
The whole west coast faces the Sea of Japan, and Oga Peninsula expands to west from the nearly center of the coastline.
At the base of Oga Peninsula, there was a large lake named Hachirogata in the past.
From 1957 to 1977, it was drained off to create farmland.
So, Akita Prefecture is one of Japan's leading rice-producing regions.
"Akitakomachi" is one of popular rice brands in Japan.
Thare are unique local traditional cultures such as "Kanto Festival" in Akita city, "Namahage" in Oga, and "Kamakura" in Yokote city.
In winter, wet and cold wind blows across the Sea of Japan.
So, much snow falls in whole prefecture.
By the way, Akita Prefecture is known for beautiful women.
They are calls "Akita-bijin" ("Akita beauties" in English).
Akita prefecture has heavy snowfall and has one of the lowest annual sunshine durations in the country.
So, it is said that many people have fair and beautiful skin because there is less UV damage.
Tourist spots in Akita Prefecture
Local foods in Akita Prefecture
Kiritanpo
Kiritanpo-nabe
First, a little mashed rice is formed into a cylinder around a stick, then it is toasted over an open hearth.
The stick is removed, then it is called "tanpo".
After a tanpo is cut up, each piece is called "kiritanpo".
It is shaped like a cylinder having a center hole.
Generally, it is eaten with miso, or is added to one-pot stew which is called "Kiritanpo-nabe".
We can eat at the northern area in Akita Prefecture.
Inaniwa udon
Udon is one of popular noodles in Japan.
Inaniwa udon is one of the tastiest udons in Japan.
The noodle is thinner and more elastic than general udon.
This udon is produced in Inaniwa area near Yuzawa city in the southeastern part of Akita Prefecture.
It started when the lord of Akita area encouraged people in Inaniwa to make udon in 1665 because Inaniwa was a production center of good wheat and clean water was gotten there.
Some old established restaurants of Inaniwa udon are in Akita city.
Shottsuru-nabe
Photo by Akita Prefecture
Shottsuru is a fish sauce made from "Hatahata" (Sailfin sandfish).
Hatahata are caught throughout the Sea of Japan, but they used to swarm in massive numbers to Akita Prefecture in the winter to spawn.
So, it is the prefectural fish of Akita Prefecture.
Recently the catch landing of Hatahata is reducing.
So, it is said that shottsuru sauce is sometimes made from other various fish.
Shottsuru-nabe is an one-pot stew using shottsuru.
Of course, whole fish of hatahata is added in this pot.
It is primarily enjoyed at restaurants specializing in Akita regional cuisine and at izakaya (Japanese pub) in Akita Prefecture.
Iburigakko
Iburigakko is a traditional pickled "daikon" (Japanese white radish) that has long been produced in the inland regions of Akita Prefecture with heavy snowfall.
Daikon is smoked over a wood fire for at least two days, then pickled in a rice bran bed for over a month to ferment and mature.
It has a smoky aroma, and you can enjoy its crisp texture and aged flavor.
In Akita Prefecture, it is frequently served at places such as izakaya and in hotel meals.
Babahera
Babahera is the ice cream which we can eat in only Akita Prefecture.
Under a colorful parasol, an old woman wearing a hat and an apron sells the ice cream.
The ice cream is produced using a dedicated ice cream maker and sold by them outdoors.
Originally, farm women has sold the ice cream near their farm as a sideline, then they have clothes for agricultural work.
Pink and yellow ice cream are placed like a rose flower on a cone.
"Baba" means an old woman, and "hera" means a spatula which she uses.
They open their stands along main roads or near event sites.
Local specialties in Akita Prefecture
Odate Magewappa
Magewappa is a cylindrical wooden box made by bending thin sheets of wood such as cedar or cypress.
When used as a lunchbox for rice, the natural wood absorbs and regulates excess moisture, keeping the rice fluffy and delicious even after it has cooled.
In Odate city located in northern Akita Prefecture, Magewappa has long been produced as a specialty product.
It is made from natural Akita cedar which possesses excellent elasticity and strength.
Hinai chicken
Hinai chicken is a kind of domestic fowl in this area.
"Hinai" is the name of north area in Akita Prefecture.
It is known as one of the most delicious chickens in Japan.
It is moderately hard to chew, and is not so fat.
Of course, this is certainly added to kiritanpo-nabe as the local dish of Akita.
Akita-inu
Photo-by Akita Prefecture
Akita-inu is a large breed of dog originating from Akita Prefecture.
It is designated a national monument.
The dogs had been owned mainly in Akita area, and are kept throughout the country today.
The popular dog statue "Hachiko" by Shibuya station in Tokyo is Akita-inu.
It is loyal to its owner and well-suited to being a watchdog.
But, it exhibits strong aggression toward strangers and other dogs.
So, the owner needs to exercise special care in keeping it.