Kozuyu is a type of soup that includes an assortment of unique ingredients, diced and simmered in a pot for some time. Traditionally, it was made by both well-off samurai and common folk alike, as the ingredients were relatively easy to get (roots and mushrooms from the mountain, scallops from the sea). Now however, it is a ceremonial dish served often at weddings, and is considered high-end dining.
Soba, with an entire Leek
Tired of boring old Soba noodles? Well in Fukushima, they do it differently. Fukushima is well-known for its Soba dishes, especially in the Aizu region. Typically, sliced Leek are used as garnish on top of the noodles, and give the dish a distinct smell and flavor. However, in Aizu, there is a tradition of eating the noodles themselves with an entire stalk of Leek. It is seen as a sign of good luck for your descendants, but eating the noodles can be very difficult when you only have one stalk.
Peaches, Grapes, and Pears
While winters in Fukushima can be brutally cold, it can be equally hot in the summers, due to the shape of the mountain basin surrounding Fukushima. Because of this temperature difference, fruits grown in Fukushima are known for their incredible sweetness, and are considered top-class produce in Japan. In particular, peaches, grapes, and pears are the best, and in summers there are many orchards that allow you to pick and eat your own fruit. If you came to Fukushima too early, don’t worry. You can still enjoy beautiful peach blossoms in the Spring as well!
The Best Sake in Japan
With the perfect rice and the clearest streams, Fukushima is without a doubt the perfect place to make Sake, or rice wine, in Japan. The Sake created in Fukushima is so delicious, that when foreign dignitaries travel to Japan, Fukushima’s Sake is served to them. Unfortunately for Sake makers in Fukushima, because of the nuclear disaster it is very difficult for them to get their products out abroad. This makes a trip to Fukushima the perfect opportunity to taste something that you are almost guaranteed not to be able to taste anywhere else in the world.
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