A form of yamabushi kagura (traditional dance) performed as part of the Bon festival August and said to have it’s origin in the defeat of the Heike clan. When the Heike clan in Kyoto was defeated by their enemies, they fled to northern Japan to escape capture. Local legend has it that some of them settle in Nekko village because of its secluded location tucked away in the mountains. With them they brought their traditional dances which the villagers carry on to this day. The public performances are held every August 14.

The Tsuzureko Shrine Festival dates back over 750 years ago to 1262. At that time, the upper and lower sections of the town began to compete to see who could build the biggest drum. The competition reached an apex in 1989 when one a drum 3.71 meters in diameter was officially recognized by the Guiness Book of World Records as the world’s largest drum. However, now an even larger drum 3.8 meters in diameter has been built. The festival itself serves three purposes; to pray for rain, to drive away crop-eating insects, and to pray for an abundant harvest. Groups from both sides of town ride their drums up and down the streets in the hopes that their beating will reverberate up to heaven while vilalgers perform lion dances below.

Every year in early July the Yoneshiro Riverside Park plays host to Akita’s earliest fireworks show of the season. Over 3,000 mortars light up the sky and create beutiful refelctions in the gently flowing river below.

Kitaakita Central Park has been named as one of the best places to view cherry blossoming in Akita Prefecture. Approximately 800 yoshino cherry trees line the lakeshore a walking path around allows guests to enjoy all the views. In the evenings from 17:00 to 22:00 the park is illuminated for guests to enjoy the scenery in to the evening.

The doburoku, or traditional raw sake, crafted and sold at Utto Hot Springs is made from fresh, local Akita rice and crystal clear Mt. Moriyoshi water. Guests can order unpasteurized “raw” (still fermenting) doburoku that at the hot springs restaurant and pasteurized, bottled doburoku at the gift store. The bottle doburoku has a smooth, velvety finish.

When it comes to sweets in Kitaakita, butter mochi reigns supreme. Thirteen sweet shops in the city offer their own twist on the sweet made from kneaded rice, butter, sugar, and eggs. The flavor, texture, aroma, and color varies from store to store as each prepares the sweet by hand using slightly different techniques and ingredients. However, all exhibit a light cream color and smooth, buttery flavor. popular.

The Matagi culture is deeply connected to bears. At the Shikari restaurant, guests can try authentic Matagi dishes featuring local bear meat. Bear meat is nutritious and high in dietary fiber, vitamins, and collagen. During the colder months it warms the body through and through. In China, it is believed the meat has a beautifying effect and is considered a delicacy. No reservations are necessary to try bear stew at the Shikari restaurant, but due to limited supply ingredients may run out.

Located inside the Aniai Station building, the Koguma-Tei restaurant serves authentic western cuisine at reasonable prices. Head chef Asagi’s specialty is tender, slow-stewed horse meat paired with a rich demi-glace sauce. Additionally, the restaurant offers an array of local specialty dishes.

The Hachijo silk tradition began on Hachijo Island off the coast of Japan. From there it spread to the rest of Japan and eventually Akita. Here, the Japanese rose which grows along the coast is used to make dyes which give Akita Hachijo its highly valued and distinctive color. In 2003 the last remaining Hachijo studio in Akita closed. However, former employees took over the looms in 2007 and opened the Kotomu Studio in Kitaakita City, now the sole producer of Hachijo products in the prefecture. ​In addition to bolts of silk, the studio sells neckties, wallets, pencases and more.