Onishi Herb Farm

Onishi Herb Farm is located in Rokunohe-machi. Mr Onishi cultivates 150 kinds of herbs without using any pesticide or chemical fertilizer. Even to make the soil to grow his herbs he uses Aomori's scallop shells.​​

Nursery beds are made by blending three types of soil. Black humus soil bred in the forest, volcanic ash soil from Hakkoda volcano's eruption and river sand. It is self composting using horse dusk.

Mr Onishi says:
"For me it is important that my products are good and healthy for the body rather than being told that they are dellicious. I would like to make herbs that please the body. That's the inherent power of herbs."

Murakoshi Syamorock Park

​Aomori Syamorock is a relatively new chicken breed hybridized with Yokofu-Syamo and Yokofu-Plymouth Rock.

Mr. Masakazu Murakoshi of ‘Murakoshi Syamorock Park’ is known as the best producer of Syamorock.  He carefully manages and controls the feed and water and ensures that the breeding environment is as natural as possible.

He says that “The meat is extremely beautiful, springy and resilient.”

The meat of Syamorock chicken has a naturally sweet taste.

Owani Onsen Bean Sprouts
Owani town is located on the south side of the Tsugaru plain, south of Hirosaki city. The Owani Onsen has been a popular a spa center since ancient times and it is said that the Lord of Tsugaru also visited regularly to cure eye diseases.

Utilizing the power of the hot spring, a traditional vegetable called "Owani Onsen bean sprout" with a long history is cultivated in this area.

One of the most distinctive features is its crunchness. The Owani hot spring bean sprouts are carefully cultivated in the hot spring heat over a period of seven days which will make them crunchy and shakijaki (crisp) which cannot be found in hydroponic cultivation.

​Hasegawa Natural Farm
Hasegawa Natural Farm is located in Ajigasawa town on the coast of the Japanese Sea in the Tsugaru region. The farm is managed by Mr and Mrs Hasegawa who are passionate about keeping pigs and chicken in a natural and stress-free environment.

Mr and Mrs Hasegawa dedicate their lives to teaching people to appreciate that our daily food originates from living animals that deserve to be treated with as much dignity as possible. The couple is inviting visitors to find out more about their way of natural farming.
Visit Hasegawa Natural Farm

Komamine Shoten

Kazamaura is the northern-most village of Honshu and it is known for its fresh season, particularly anglerfish. Anglers caught in the area usually arrive fresh at the market. Local pureyors Komamine Shoten sell fresh anglers from Kazamaura.
Additionally, Komamine Shoten sells handmade salt from Tsugaru Kaikyo (Tsugaru Strait). Mr. Koichi Komamine, the owner of Komamine Shoten, started production of salt using local sea water. The sea water is boiled slowly in a flat kettle to produce the salt. The taste of the salt from Komamine Shoten is mild with a sweet aftertaste.
Visit Komamine Shoten      
 Feast in Tsugaru
”Tsugaru Akatsuki-no Kai”
The housewives in the Ishikawa district of Hirosaki-city get together to provide traditional local cuisines from the Tsugaru region of every season such as New Year's cuisine, spring wild vegetable dishes, rice planting dishes, Obon fare, autumn mushroom dishes, etc.

"Tsugaru Akatsuki no Kai" consists of approximately 30 local women of several generations, from 30 to over 80 years of age.
The cuisine offered by "Tsugaru Akatsuki no Kai" is devoted to reproducing traditional, natural tastes.

According to Mrs. Kudo: "If you do not use chemical seasonings and if you make proper soil preparation, you will get a delicious taste from fresh vegetables, for example turnips and Jerusalem artichokes. We make delicious mushroom soup stock from mushrooms when we make hot pot and there is no need of chemical seasonings. It is a great amount of effort, but very tasty.

Of course not only is the cuisine delicious, it is as well-known as it feels like eating at home and the warm welcome makes you feel at ease.

The "Tsugaru Akatsuki noi Kai' hold a repertoire of more than 140 kinds of traditional cuisine recipes and each recipe is complex and requires a lot of preparation, however, the traditional cuisine of the region is preserved.