青森県·郷土料理
Kaiyaki Miso (Scallop Miso Bake)
Using a large scallop shell as the cooking vessel itself—this is a bold and somewhat endearing local dish of Aomori. In the Tsugaru region, known for its scallop production, it is said that dishes simmered in miso using shells as pots were already being eaten as far back as the Edo period. Long ago, there was even a time when versions containing egg were considered a special delicacy for the sick and pregnant women. Osamu Dazai, who was from Tsugaru, also wrote about his longing for this flavor in his book 'Tsugaru'. The miso, infused with the savory umami of the scallops, clings to the softly simmered egg. The fact that ingredients and seasonings vary slightly from household to household is a characteristic trait of local cuisine. It is a simple yet unforgettable taste of the Tsugaru dining table.
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