The many colors of the four seasons, so visible in the surrounding nature, can also be found in the local cuisine.
Spring, when the earth comes alive; summer, when nature is in full cry; autumn, when nature's bounty is harvested; winter, when all is silent and covered in snow. Throughout the year the seas and mountains of northern Tohoku yield a countless variety of foods.
The local people have devised many ways of making such items a regular feature at mealtimes, accentuated by the artistic nuances that characterize their unique culinary culture.
The local food is likely to be one of your fondest memories of northern Tohoku. Visit the coastal towns to sample an abundant variety of fresh sea-food. In the mountain towns, enjoy fresh mountain vegetables. And in the plains find the best of both worlds reflected in a variety of traditional foods.
Picture the scene in winter: the pure white snow glistens outside the window as you and your fellow travelers tuck into a pot of steaming nabe (a hot-pot style dish of various boiled ingre-dients). And the dinner table would not be complete without local sake. All areas of northern Tohoku engage in the traditional brewing of sake, making use of the pure water and quality rice found in the region. Northern Tohoku's sake is noted throughout Japan for its quality and taste.
Northern Tohoku cuisine, a blend of nature's gifts and local knowledge, is sure to be one of the most vivid memories of any trip to the region.