The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Aimaze

Toyama

The taste of its land necessary to celebration

Aimaze

The local food eaten at every region of the country as a hospitality dish of New Year's and a ceremonial occasion. The ingredients are completely different in all part person and a home, but because the ingredients which gave the flavor are added to each, it's said that they came to be called "Aimaze".

Recipi of cuisin

for ４ persons

  • Corning big grudge50ｇ
  • Japanese radish250ｇ

[ A: Seasoning ]

  • Sake leestablespoon 1
  • Fermented soybean pastetablespoon 1.5
  • Guinea pepper with seven tastesa little.
  • A dried kelp used as a base for soup stocka little.
1.
Soybeans are soaked in water one night and it's returned.
2.
I grind(1) up by a blender and make it smooth.
3.
The taste is arranged with fermented soybean paste including(2) in boiled soup stock.
4.
The tofu cut into a throw is put in.
5.
It's heaped on a bowl and leek is scattered.

Information provided by : Etchu, Kingdom of the food

Local cuisine

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