Free-range, slow raised Hinai chicken is counted as a delicacy throughout Japan. Hinai chicken oyakodon makes the most of the tender, juicy meat by pairing it with creamy Hinai chicken eggs and sweet sauce on a bed perfectly steamed rice. Striving for simplicity, the sauce is 100% free of artificial seasonings like MSG.

Aka Renge Club opened in 2015 inside a former early twentieth century power transfer station. The building was moved to its present location from its original location near the Kosaka Mine and features a unique wooden framework and brick construction. Patrons can enjoy fresh baked bread, cakes, and waffles in the spacious, chic interior, or while enjoying the weather on the outdoor patio. Booster seats are provided for children, making it the perfect choice for lunch during family trips. Be sure to try the coffee and soft-serve ice cream topped with local organic acacia honey!

Most people are familiar with the ornamental red variety of Chinese lantern, but Kamikonai grows a special edible orange variety. The sweet and sour flavor has been described as a cross between a tomato and a plum. It is affectionately called the “love thief” variety for its ability to make instant fans out of those who try it. Rich in vitamin C, the “love thief” Chinese lanterns are also a nutritional spread for breads and cakes.

Kosaka was a prosperous mining town around the turn of 20th century, but the smoke from the factories had a devastated the surrounding plant life. In 1909, the townspeople decided to reforest the surrounding landscape by planting imported acacia trees. Now, every June the town bursts with the color and fragrance from over 3 million blooming acacia trees, the largest grove in Japan. ​Local honey bees flock to gather the pollen from the flowers which create exceptionally thick, sweet, and pure honey.

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 award-winning Torimeshi lunch set has its origins during the hard times of post-war Japan. With food scarce, the local people made due with the rations that were available. A resourceful chef was able to combine ingredients at hand into a delicious boxed lunch. The result was an instant hit and has been a local staple ever since. Tender chicken, soy sauce, and burdock make up the flavor profile of the dish. It is popular with those looking for a lunch on the go, especially those passing through Odate Station. To ensure that the take-out lunches taste great even when cold, they are made to suit the day’s temperature and humidity levels for maximum taste. In 2017 Hanazen renovated their store and now customers can watch through a second floor glass window as workers make the lunches in the kitchen below.