Kiritanpo, shottsuru, iburigakko, Inaniwa udon, and Hinai Jidori chicken. Akita is a land rich in local flavors brought to life through the wisdom of fermentation and preservation. At the same time, crafting tableware from mountain wood, such as Odate magewappa (bentwood) and cherry bark craftsmanship, is highly active, allowing for Made in Japan-first choices in both "meals" and "vessels." On this page, we will introduce foods supporting Akita's fermented and local cuisine, and tableware and kitchen tools you'll want to keep using for a long time.
We will feature foods backed by Akita's fermentation culture, such as kiritanpo unique to the rice-producing region, iburigakko packed with smoking and fermentation techniques, shottsuru fish sauce, and Inaniwa udon. We will gather products conveying the creators' dedication to raw materials and manufacturing methods.
Tableware like Odate magewappa, made by thinly shaving and bending Akita cedar, and cherry bark crafts wrapped with the bark of cherry trees, are tools that make rice and side dishes look delicious. We will introduce items playing active roles in daily dining, such as bento boxes, wooden rice containers, plates, and cups, and the stories of the workshops behind them.
We will propose ways to enjoy combining Akita's fermented foods, local cuisine seasonings, and dried noodles with magewappa and lacquerware to incorporate them not only on special days but in everyday meals.
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