Foods with a sense of place.
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Ramen
Aizu Mountain Salt Ramen
- 07Fukushima
A ramen from Urabandai (Kitashiobara Village) whose soup is made with Aizu mountain salt, produced by boiling down hot spring water.

Ramen
Kitakata Ramen
- 07Fukushima
Ramen from Kitakata City, Fukushima Prefecture, combining flat, aged, high-hydration noodles with a soy sauce–flavored soup.

Ramen
Koriyama Black
- 07Fukushima
A soy sauce ramen from Koriyama City, Fukushima Prefecture, notable for its jet-black soup made with dark soy sauce (koikuchi shoyu) and tamari soy sauce.

Local specialties
Kozuyu
- 07Fukushima
A celebratory soup of the Aizu region in which ingredients from the mountains and sea are simmered in kaibashira (dried shellfish adductor) stock and served in teshiozara dishes.

Local specialties
Nishin no Sansho Zuke
- 07Fukushima
An Aizu local dish in which migaki nishin (dried herring) is layered with sansho leaves and pickled in soy sauce, vinegar, and sake.

B-class classics
Sauce Katsudon
- 07Fukushima
A katsudon from Aizu, Fukushima Prefecture, in which a tonkatsu pork cutlet coated in sauce is placed on rice lined with shredded cabbage.

Ramen
Shirakawa Ramen
- 07Fukushima
Ramen from Shirakawa City, Fukushima Prefecture, with firm, chewy hand-made curly noodles and a clear soy sauce soup.