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>> Local dishies 2 >> Local dishes 3 >> Spring Recommendation >> Introduction of Sansai >> Summer Recommendation 1
>> Summer Recommendation 2 >> Autumn Recommendation 1 >> Autumn Recommendation 2 >> Autumn Recommendation 1 >> Winter Recommendation 2
>> Winter Recommendation 3        
 
     
   


Deep-Flied Tofu

　Deep flied tofu of Mr. Ohara’s with miso mixed with Japanese leek. Simple is best! 400 yen>>

 

 Ketobashi
Tori-Wasa  


Tori-Wasa
(Sashimi of Chicken Breast Meat)

<< Better than ordinary sashimi of whitefish? Enjoy with wasabi or ponzu (juice of sour citruses). 650 yen

 
  Tofu with Salt
 

Tofu with Salt

Surprisingly delicious Tofu made by Mr. Ohara in Togo village, which is west of Aizuwakamatsu city. Mr. Ohara says the tofu is best with salt. 320 yen 　>>
Kado-Yaki (Roasted herring)  

Kado-Yaki (Roasted herring)

<< Tidings of spring make people in Aizu really want to have good herring dish such as this. Fresh herring is pickled in kome nuka (rice bran miso) and grilled over charcoal. (March - May) 640 yen


  
   
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