Local specialties
Ichigo Ni
- 02Aomori
Your tasting map
- 02Aomori
Dish log
A clear soup made with sea urchin and abalone from the Pacific coast of the Nanbu region of Aomori Prefecture, including Hachinohe City.
Dish profile
About this dish
- Main ingredients
- fresh sea urchin, abalone, green shiso, green onion
- History and origin
- It is said to have begun with fishermen boiling sea urchin and abalone they had dived for on the beach, and in the Taisho period it came to be served in bowls at ryotei (traditional Japanese restaurants). The name is said to come from the sea urchin floating in the milky-white broth looking like wild strawberries hazy with morning dew. In 1980 a local company developed a canned version, and it became known nationwide as a souvenir.
- When it is eaten
- Sea urchin is considered in season around July, and locally it is made as a festive clear soup for celebrations such as Obon, the New Year, and weddings. In Hashikami Town, the "Hashikami Ichigo-ni Festival" is held every July.
- How it is eaten
- Sea urchin and abalone are lightly simmered in water or katsuobushi dashi, seasoned with just a little soy sauce, served in a bowl, and topped with julienned green shiso.
Sources
- いちご煮 青森県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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