Taste the scallop that scent of the sea flavor with sake.

A local cuisine of Aomori made with scallops. Use the shell as a pan, put the chopped scallop and leeks in Dashi (soup stock), and season them with miso. Pour some beaten egg as a finish.

NAME Kaiyakimiso

In the past when eggs were valuable, it was a nutritious food served when having a cold. The best local SAKE for this is “Junmai-shu Jopppari.” It is smooth and tastes clear, and goes very well with Jap-anese or western food, and the Tsugaru food that has strong taste.