Amazing AOMORI

Miso Kayaki is a traditional local dish of Aomori Prefecture’s Shimokita Peninsula in which a large scallop shell is used as a pan to simmer scallop and other seasonal ingredients in broth and miso, finished off with beaten egg. With a history dating back to around the seventeenth century, the dish is said to have originated in the practice of fishermen on Mutsu Bay eating broth and ingredients such as filleted fish mixed with miso out of scallop shells. Miso Kayaki has long been popular among locals as a dish symbolizing the bounty of Mutsu Bay.

 If you visit Mutsu City on the Shimokita Peninsula, you’ll definitely want to stop by the restaurant “Nakagawa.” An enduring favorite among locals, it is known as the first restaurant in Japan to serve Miso Kayaki. Its Miso Kayaki is characterized by the abundance of ingredients.

In addition to scallop from Mutsu Bay and other seafood like shrimp and oyster, ingredients such as vegetables, seaweed, and tofu are served in a scallop shell almost as large as the palm of an adult’s hand and topped with raw egg. Customers heat the shells themselves while stirring the ingredients together until they are evenly cooked, and the dish is finished. The umami of the ingredients and the full body of the miso come together in the scallop shell filled with the scent of the sea, resulting in a broth that is very savory and richly flavored. Soaking up the broth and finished with beaten egg, the ingredients pair wonderfully with steaming hot rice.

 In addition to its great taste, Nakagawa’s Miso Kayaki can be described as a hands-on dish that lets you enjoy the process of cooking it yourself while checking the heat level. Besides Miso Kayaki, Nakagawa offers a wide array of delicious seafood dishes including set meals with locally farmed salmon and huge deep-fried fresh local scallops, making it a must-visit for seafood lovers.