Sightseeing Information

Kiritanpo

Kiritampo is said to have begun with the Matagi, a group in northern Akita that made their living as woodcutters and hunters. They would take a handy snack of mashed rice skewered on a stick and grilled, and boil it with copper pheasant or green pheasant stew. While there are many other theories, stews with "kiritampo" and seasonal vegetables boiled together in a Hinai chicken broth are delicious.
Links
Akita Comprehensive Tourism Guide
Contact
Tourism Promotion Division
TEL +81-18-860-2261
KiritanpoPhoto

Inaniwa Udon

Inaniwa-udon noodles are light, smooth, and like silk on the tongue. Along with Shikoku's "Sanuki-udon" and Nagoya's "Kishimen," it is a superb dried noodle that is known as one of Japan's three famous noodles. They are a traditional udon noodle passed down through generations in the Inaniwa region of Yuzawa City.
Links
Inaniwa Udon Cooperative
Contact
Tourism Promotion Division
TEL +81-18-860-2261
Inaniwa UdonPhoto

Ishiyaki Cuisine

Ishiyaki is a fragrant local cuisine born from the daily lives of Oga fishermen. Stones from the coast called Iki -ishi, or Kana-ishi, are grilled on charcoal for about three hours. The red-hot stones are then placed in a wooden pail filled with fresh seafood to boil the contents in an instant. The dynamic preparation helps to firm up the fish and bring out the best flavor.
Contact
Akita prefecture,Tourism Promotion Division
TEL +81-18-860-2261
Ishiyaki CuisinePhoto