Towada City has many delicious traditional foods.
Let us introduce our specialties.
Towada City is a region where agriculture is popular. As a cool wind blows in June and July, many root vegetables suitable for this colder climate are produced. To grow good quality vegetables, we are focusing on maintaining healthy soil. By analyzing the nutrients of soil in fields and by applying proper fertilization based on the result, we can adjust the soil’s nutritional balance, and draw out the natural sweetness of the vegetables.
This is a dish that seasons thinly sliced beef and lots of onions with a sweet sauce based on soy sauce and is then cooked on an iron plate. This is the soul food of Towada locals.
This health food is dried garlic that has been matured for about 1 month. By aging it black, the nutrition of garlic remains intact and it develops a fruit-like, sweet and sour taste. It is delicious to eat as is.
Raised in the mysterious Lake Towada, Kokanee is a freshwater fish of the salmonid family. Thriving in the pure water of the lake, it lacks the odor peculiar to river-fish. As sashimi, the melting flavor of the fat is popular. And when salted and grilled, the umami flavor is drawn out.
Aomori Towadako wagyu is a rare Japanese wagyu, with about 200 shipments per year. This wagyu, that is a representative brand of Towada, boasts a quality of A4 rank or higher. The meat is soft and has fine marbling through it. We recommend eating as yakiniku or steak.
Raised on feed infused with garlic powder, Oirase Garlic Pork is Towada City’s foremost pork brand. Due to the fat’s melting point being lower than that of other pork, it has a melt-in-your-mouth flavor. Simply saute and eat it, and you will experience the sweetness of the fat and the 'umami' of the meat.
The garlic grown in Towada accounts for more than 20% of all production in Japan. Most of Towada City Garlic comes from species called Fukuchi white. This best breed has six segments in a bulb. This type of garlic is large and it's white like snow.
Towada City's yams are white and sticky, and are notable for their low astringency. These yams are chopped, grated and eaten raw. They are used in local cuisine, like suiton-soup, and are also used for pickles and are an important part of various dishes.
Aomori prefecture boasts the nation's largest production volume of gobou, and within Aomori, Towada City is the top-class production volume in the prefecture.
It has a crunchy texture and great flavor, and when sliced thinly, it’s a popular snack eaten raw.
In Towada’s green onion, the green and white parts are distinct, a trait highly valued by market traders. This green onion is less pungent and sweeter when it's heated, so we recommend grilled green onion.