青森県·洋食
Hachinohe Bouillabaisse
“Hachinohe Bouillabaisse” is a new local dish designed to allow people to fully enjoy the bounty of Hachinohe's seas. It is an initiative started in 2012 by volunteers from the fishing industry, driven by a wish for recovery from the 2011 earthquake and tsunami and a desire to convey the charm of local fish. The rule is to use at least four types of seafood landed at Hachinohe Port, prepared with local vegetables such as tomatoes and garlic. It is said that approximately 600 species of seafood are landed at Hachinohe Port, and the more varieties of fish used, the deeper the umami becomes. A characteristic feature is also serving an additional dish that utilizes the soup. A festival is held every year from February to March, coloring the city with this single dish. It is a nutritious soup that warms winter in Hachinohe, representing the meeting of a fishing port town and French cuisine.
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