青森県·海鮮
Ichigonini
A sophisticated dish consisting of a clear sea broth prepared with a generous amount of sea urchin and abalone. It is named 'Ichigonini' because the sight of the sea urchin submerged in the milky-white broth resembles wild strawberries shrouded in morning mist. Originally, this was a hearty dish eaten by fishermen in Hachinohe and Hashika, who would boil freshly caught sea urchin and abalone right on the beach. During the Taisho era, it began to be served in high-end restaurants, becoming a beloved clear soup beautifully presented in bowls. Today, it is an essential local specialty representing the region, often served during special occasions. Experience the rich umami of the sea urchin combined with the firm texture of the abalone. It is a taste that embodies the very bounty of the sea, with the fragrant aroma of the ocean rising from the bowl.
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