Flavours of the ocean cooked in a special “pan”
Shimokiya Miso Kayaki
It is said that Shimokita Miso Kayaki was originally made during the Edo period by local fishermen, who used scallop shells as their cooking pan to simmer pieces of fish in broth seasoned with home-made miso paste. In the region, the locals make Miso Kayaki with plenty of seafood, such as sea urchins, squids, and scallops, topped with funori and matsumo seaweeds.
Information provided by : Sales Strategy Division, Aomori Prefectural Office