Iburigakko (smoked pickled daikon)AuWi
Southern inland Akita
Akita's signature smoked and dried takuan pickle, now made across the prefecture, though once...
AKITA
Akita Prefecture
The surveyed city is Akita. Of all 394 items in the household survey, Akita Prefecture stands out most for Flounder — 3.0× the national average (Akita 1,596 g / national 536 g).
3.0×Biggest standout
Flounder
per household / year
Flounder
per household / year
10Items ranked #1 nationally
29Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Akita’s value as a multiple of the national average.
| Item | vs. average | Akita | National | Rank |
|---|---|---|---|---|
| FlounderSeafood | 2.98× | 1,596g | 536g | #3 |
| Freshwater clams (shijimi)Seafood | 2.36× | 472g | 200g | #5 |
| Pod beansFresh Vegetables | 2.25× | 3,011g | 1,340g | #2 |
| MelonFruit | 2.19× | 2,828g | 1,290g | #3 |
| Other shellfishSeafood | 2.06× | 367g | 178g | #3 |
| Whisky#1Alcohol | 1.90× | 3,101mL | 1,635mL | #1 |
| Salted salmonSeafood | 1.86× | 4,699JPY | 2,530JPY | #2 |
| Sake#1Alcohol | 1.85× | 10,089JPY | 5,440JPY | #1 |
| Dried udon & soba#1Grains | 1.84× | 5,370g | 2,924g | #1 |
| ScallopsSeafood | 1.83× | 556g | 304g | #4 |
| Other mushroomsFresh Vegetables | 1.70× | 4,260g | 2,507g | #2 |
| School lunchDining Out | 1.69× | 13,111JPY | 7,756JPY | #6 |
#1
Where this prefecture ranks #1
Items where Akita ranked #1 among the 52 surveyed cities.
- Pacific saury
- Pickled daikon
- Soup base & sauce
- Spinach
- Whisky
- Dried udon & soba
- Other dried foods & seaweed
- Sake
- Fresh shiitake mushrooms
- Leaf & stem vegetables
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Natto-jiru (fermented soybean miso soup)
Main ingredients: Natto, taro, fried tofu, mushrooms, bracken, tofu
→ Natto is 1.4× the national average in Akita (6,875 JPY, #3 nationally)
Tororo Manma (grated yam over rice)
Main ingredients: Mountain yam, miso
→ Miso is 1.4× the national average in Akita (5,987 g, #2 nationally)
Kyanokko-jiru / Kenojiru (vegetable miso soup)
Main ingredients: Daikon radish, carrot, sweet potato, mountain yam
→ Sweet potatoes is 1.2× the national average in Akita (3,362 g, #5 nationally)
Junsai-nabe (water shield hot pot)
Main ingredients: Water shield (junsai), chicken, burdock root, green onion, mitsuba greens, mushrooms, tofu, shirataki noodles
→ Burdock root is 1.2× the national average in Akita (1,206 JPY, #3 nationally)
Iburigakko (smoked pickled daikon)
Main ingredients: Daikon radish, rice bran, salt, coarse sugar
→ Daikon radish is 1.2× the national average in Akita (11,907 g, #5 nationally)
Tofu Castella (sponge cake)
Main ingredients: Tofu, sugar, egg, potato starch
→ Tofu is 1.1× the national average in Akita (5,949 JPY, #5 nationally)
DISHES
29 regional dishes from Akita Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Hatahata Zushi (sandfish sushi)Wi
Throughout Akita, mainly coastal areas
Hatahata is originally a deep-sea fish that surfaces briefly during spawning season, when the sea grows rough and thunder rolls...
Sasamaki (bamboo leaf-wrapped mochi)SpSuAu
Throughout Akita
Glutinous rice wrapped in bamboo grass leaves, tied with rush grass, and steamed; a traditional food made across the prefecture...
Damako-nabe (mashed rice dumpling hot pot)AuWi
Akita City, Oga, Minami-Akita, and the northern coast to Noshiro-Yamamoto
A winter Akita hot pot of chicken-bone broth with chicken, vegetables, and dumplings made from mashed rice...
Natto-jiru (fermented soybean miso soup)AuWi
Inland southern region, Nakanaone area of Yurihonjo City
Natto-jiru is a miso soup mixed with finely mashed natto, a dish handed down in southern Akita
Kiritanpo-nabe (grilled rice stick hot pot)Au
Odate City, Kazuno City
Kiritanpo-nabe simmers mashed cooked rice and vegetables in a chicken-bone broth seasoned with...
Imonoko-jiru (taro soup)Au
Southern region
Imonoko-jiru is a soup, also served as a hot pot, made with taro; found across Iwate and Akita...
Kakizuke (pickled daikon and persimmon)Wi
Southern region
Kakizuke is a pickle of plentiful daikon and astringent persimmon cured with salt and sugar, part of the region's fermentation tradition...
Natazuke (sweet sake-pickled daikon)Wi
Throughout Akita
Natazuke is daikon cut with a hatchet (nata) and pickled in sweet sake (amazake), one of Akita's three famous gakko pickles...
Tenko Azuki Sekihan (red rice with tenko beans)
Nikaho City, Yokote-Hiraka area, Yuzawa-Ogachi area
Akita's version of sekihan red rice; Japan's sekihan traditions vary by region, tied to festive and celebratory occasions...
Tamago Kanten (egg agar jelly)SuAuWi
Throughout Akita
Tamago kanten is made by mixing beaten egg and sugar into agar liquid and letting it set; agar is made from tengusa seaweed...
Tofu Castella (sponge cake)Wi
Daisen City, Yokote City
Tofu castella is made by pressing water out of tofu, then mixing in sugar and egg and baking it into a sponge cake...
Asazuke (sweet vinegared rice salad)
Throughout Akita
Asazuke is boiled rice seasoned with vegetables and fruit in sugar and vinegar; though not widely known outside the region...
Tara no Ko-iri (stir-fried cod roe)Wi
Sea of Japan coastal area
Cod is an essential winter fish in Akita; while 'tarako' generally refers to walleye pollock roe...
Kamabuku (potato and rice cake bar)Wi
Northern region
Kamabuku is made by boiling and mashing potatoes, mixing in mochi rice flour and sugar, and shaping it like a kamaboko fish cake...
Junsai-nabe (water shield hot pot)SuAu
Northwestern region
Junsai-nabe is a hot pot loaded with water shield alongside chicken and burdock root and other ingredients...
Tara-jiru (cod soup)Sp
Nikaho City
Tara-jiru simmers cod and green onion in a miso-based broth; in Akita, 'tara' often specifically means 'hatahata'...
Tonburi with Nagaimo Yam
Throughout Akita
Tonburi is the tiny, 1-2mm green seed of kochia (summer cypress), known as 'field caviar' for its texture...
Nasu no Hanazushi (eggplant flower sushi)AuWi
Southern region
Nasu no hanazushi is made by pickling thick rings of eggplant stuffed with glutinous rice, chrysanthemum petals, and red chili pepper...
Koi no Amani (sweet-simmered carp)Wi
Inland region
Koi no amani is bled carp cut into rounds and slowly simmered in a sweet-savory sauce...
Oyaki (sweet bean-filled rice cake)Sp
Throughout Akita
Oyaki is a traditional sweet made by wrapping sweet bean paste in a glutinous rice dough and lightly grilling it...
Kasube-ni (simmered dried ray)SuWi
Northern and southern regions
Kasube-ni is dried ray fish simmered in a sweet-savory sauce; in Hokkaido and Tohoku...
Shottsuru-nabe (fish sauce hot pot)Wi
Throughout Akita, mainly coastal areas
Shottsuru-nabe uses Akita's traditional fish sauce, shottsuru, as its broth, with hatahata sandfish added in...
Tororo Manma (grated yam over rice)Wi
Northern and southern regions, Yurihonjo City in central Akita
Tororo manma is mountain yam grated in a mortar and mixed with a strong miso soup...
Kyanokko-jiru / Kenojiru (vegetable miso soup)Wi
Central to northern region, part of the southern region
Kyanokko-jiru is a soup of finely chopped vegetables, wild greens, and kintoki beans seasoned with dashi and miso...
Hoshimochi (dried rice cake)Su
Throughout Akita
Hoshimochi is pounded mochi sliced, strung up to dry, and exposed to the cold after soaking up plenty of moisture...
Nasu no Kojizuke (malted eggplant pickle)AuWi
Southern region
Nasu no kojizuke is eggplant pickled with rice and rice malt, made mainly in southern Akita...
Sanbai Miso (three-part mochi sweet)
Southern region
Sanbai miso is a mochi dish made by combining glutinous rice flour, non-glutinous rice flour, and azuki beans...
Akazuke / Akazushi (red shiso fermented rice)Su
Throughout Akita
Akazuke is cooked glutinous rice fermented with salted red shiso leaves and vinegar...
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