SPECIAL PRODUCTS OF KORIYAMA｜Welcome FUKUSHIMA

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RICE: Koriyama is a leading producer of rice in Japan. It is blessed with pure water from snowmelt flowing from Mt. Bandai to Lake Inawashiro, making the area a perfect rice-growing region. The balance of taste, fragrance and texture makes the rice so wonderful. “Asaka Mai” is from Koriyama’s Asaka plain. Asaka is a place name and “mai” means dancing, and this is the excited dancing feeling you have when you eat it. It expresses an elegant mental image.

NUNOBIKI PLATEAU DAIKON RADISH: In the highlands, the town of Konan, Nunobiki Plateau (1,081 meters) is known for the tenderness and sweetness of its radishes. The wonderful soil produces a high water content in the radishes.

JAPANESE PEARS: Many pear orchards are cultivated around the town of Atami. The Farm Association (JA) in Koriyama has introduced a special new optical sensor to test the pears for sugar content. The main varieties are the “Kosui,” “Hosui, “and “20th Century” pears, appellations denoting both the name and the essence of this fruit.

SCARLET RUNNER BEAN: In the summertime Konan is a cool spot and a good place to raise the flower bean (hana mame). The large, dark puce-colored, black spotted beans are boiled and perfectly sweetened. This is very popular with both ladies and men, so give it a try.

KONAN PLATEAU SOBA: We use 100% local buckwheat flour from plants that flourish in the suitable weather conditions of the Konan Plateau. Please enjoy these noodles freshly cooked al dente. From the end of October to the beginning of November there is a renowned festival for the new buckwheat crop.

JUNSAI (WATERSHIELD): This aquatic plant is a favorite perennial here in Koriyama, growing on its own in ponds and marshes. It is mainly cultivated in areas such as Konanmachifukura, Banyu and Nitta. Best served vinegared and dressed with mustard. Please enjoy the smooth taste caressing your tongue.

CHILLED CARP AND COMPOTE OF CARP: Fukushima is Japan’s #1 producer of carp. We believe the clear mountain water that flows into Lake Inawashiro is important for growing the sweetest, richest tasting, and most tender carp in Japan. They contain good amounts and quality of protein, calcium, minerals providing healthy low-fat, low-calorie food. This carp is called Arai Carp because arai means to wash, and after the fish is cleaned its fillets are swished back and forth in icy water to cause the flesh to constrict, making a fresh crisp taste and a cabbage-like crunch. Please try it served with miso and sweet vinegar. We stew slices of carp to make a sweet and salty compote.

FREEZE-DRIED TOFU: Very firm tofu is sliced and frozen on an extremely cold day, then threaded on straw and hung up under the eaves to dry. It’s a handmade traditional winter tasty treat much enjoyed by the everyone.

NAKATA PICKLES: Nakata produces pickles made with apples, scallions, carrots and Chinese chives, and also uses a sauce of salted squid pieces, ginger, etc. This crunchy hand-made delicacy has a spicy, tangy flavor, and no artificial preservatives.

UNEME BEEF: Japanese black cows are fattened for more than 12 months in Koriyama, producing beef of a better than #4 quality and finely marbled rib, sirloin, and shoulder roasts. The leaner shank and brisket is chewy but has a really full beef flavor. For over 20 years, beef producers in Koriyama City have had a real passion for raising fine beef. This is their gift.

AKUTSU CURVED SCALLIONS: Traditionally grown since the Meiji Era, these onions are found everywhere around Koriyama. Farmers use distinctive yatoi and foreign cultivation practices on the hot summer days to produce the sweet and tender quality in these scallions.