青森屋がほんず 仙台驛店

When it comes to souvenirs from Aomori, this is the first thing!

This is the highest grade sujiko from Aomori.

Soft, sticky, and the crunchy texture is irresistible

A local dish from the Shimokita region, featuring squid stuffed with tentacles and vegetables, pickled in vinegar.

Aomori fisherman's dish seasoned with miso using the flesh, skin, and liver of anglerfish

Please enjoy the length, texture, and flavor of the bean sprouts

A selection of various pickles.

A set of four types of seafood delicacies paired perfectly with seaweed senbei

You can enjoy the melt-in-your-mouth flavor unique to bluefin tuna.

Crispy texture with excellent sweetness of scallops

Soft large squid tentacles are made into tempura.

Yukke style with salmon, squid, and shishamo eggs

The hot and flavorful taste and texture are perfect companions for sake!

A representative home-cooked dish from Aomori, this is the breakfast of Aomori!

This is belly with rich fat and packed with flavor.

A Tsugaru local dish made by pounding squid and vegetables and deep-frying them

Thick-cut Sendai beef tongue aged for 3 days with a unique flavoring by Kojiro Minato

Crispy and juicy sausage from a specialty beef tongue shop

A delicacy made with carefully hand-wrapped beef tongue, full of flavor

A luxurious tsukune mixed with juicy tsukune and beef tongue.

Sendai specialty, a dish packed with the umami of soybeans

Sendai specialty! This is the traditional Takeda's Sasa Kamaboko.

Egg tofu from Kido Foods, a staple in Aomori for over 50 years

Legendary traditional vegetables in a Chinese style!

Beef ribs stir-fried with a large amount of onions in a special sauce flavored with apple and garlic, a B-class gourmet dish from Aomori

Tempura of the sweetest corn in Japan, very popular at the Hirosaki Cherry Blossom Festival

A popular local fried chicken coated with burdock root!

Enjoy the popular karaage stick from the Gahonz event at our store as well.

A dish of mung bean sprouts wrapped and steamed with well-matched pork.

Fried potatoes from Aomori made with nagaimo

Enjoy the popular chashu used in Tsugaru Chinese cuisine, grilled to perfection!

It's delicious, really! It's the middle wing! ・5 pieces... 803 yen ・10 pieces... 1,540 yen

Using long-aged Tsugaru miso, also known as Tsugaru Sannen Miso

Using the highest grade sujiko from Aomori

The deliciousness of the shore spreads in your mouth

When you mix the egg yolk with the marinated prefectural fish from Aomori, a golden rice bowl is completed.

The exquisite sweetness of salmon and the umami of Tsugaru soy sauce are outstanding!

3-minute freshness, super thin curly noodles and dried sardine broth, traditional Aomori ramen

A salad made with fresh seafood delivered that day

The octopus is cut to a thickness that allows you to enjoy its texture.

Potato salad made with Nagaimo, a specialty of Aomori

Refreshing and crisp sorbet. Made with apples from Aomori Prefecture

The rich flavor and sweetness of Tsugaru edamame stand out in this ice cream

・Owani Onsen bean sprouts are a legendary traditional vegetable with a history and tradition of about 350 years, cultivated using a unique method passed down through generations, and were even presented to the Tsugaru feudal lord. Grown using the heat of Owani Onsen, these bean sprouts can reach a length of 30 cm and are known for their crunchy texture. ・Natural rock mozuku is a type of mozuku that accounts for only about 0.5% of the mozuku distributed nationwide. Most of this rock mozuku is consumed locally and is rarely shipped outside the prefecture. Each strand of mozuku is firm, with a crunchy texture and strong stickiness. ・Aomori sujiko, which boasts the highest consumption in Japan, is made from masu roe and is seasoned with salt instead of soy sauce. It has a sweet flavor, firm grains, and no unpleasant odor. ・Dake corn is harvested from the Dake Plateau at the foot of Mount Iwaki for about a month starting in mid-August. It has a sugar content of 18-20 degrees and is said to be the sweetest corn in Japan. ・Hirosaki igamenchi is a local dish from the Tsugaru region that was created due to the lack of fresh squid available in Hirosaki, which is surrounded by mountains.