The region is known for refreshing water nurtured by abundant nature and the cold climate unique to snowy regions. From local ramen loved by Japanese people to traditional dishes developed as preserved foods, and fine sake to complement your meal, savor the diverse Aizu cuisine born from the unique local climate and culture.
The Aizu area is famous for Kitakata Ramen, one of Japan's three great ramen varieties. The surrounding areas of Aizuwakamatsu City and Kitashiobara Village boast their own unique ramen styles, sharing the common characteristic of flat, curly noodles. With flavors ranging from yamajio (mountain salt) to miso, pork bone, chicken bone, and dried sardines, each restaurant offers a unique experience. Enjoy "Asa-ra," the local tradition of enjoying ramen for breakfast.
Check here for recommended places!The region is famous as a major soba-producing area, thanks to its climate and water, which are ideal for growing buckwheat. Other distinctive local dishes include wappa-meshi (served in a traditional magewappa bentwood container), nishin no sansho-zuke (pickled herring with sansho peppers), a preserved food unique to mountainous regions, and horse meat, which has been consumed in the area since the late 19th century (served as sashimi since 1955). These dishes reflect the region's unique climate and culture.
Check here for recommended places!
Fukushima Prefecture boasts around 60 sake breweries, ranking fourth in Japan. Among them, about one-third are located in the Aizu area, which is renowned as one of Japan's top sake-producing regions.
In Aizuwakamatsu City, there are a variety of izakayas where you can enjoy tasting and comparing such sake. Choose from a variety of options, including those with the style of traditional Japanese houses and those serving local chicken dishes with drinks, to suit your preferences.