When it comes to Japanese cuisine, sushi is one of the country’s most iconic dishes, and the northeastern region of Japan is especially renowned for its fresh seafood.
Unfortunately, given the perishable nature of sushi, once you return home, these exquisite flavors can only exist in the memories of your tastebuds—inextricably tied to local eateries and long-run establishments by the Pacific Ocean. Luckily, sushi isn’t the only way to savor the deep flavors of the sea. In fact, artisans in northeastern Japan have long produced products that embody and allow you to bring home the flavors of the coast.
If you are looking for a locally crafted, authentic, and superior-tasting souvenir, we highly recommend checking out the below products and companies. Not only do these products invite you to try new flavors; they also introduce you to off-the-beaten-path areas in Japan where local life, fresh cuisine, and hidden gems are woven into every moment.
What makes northeastern Japan’s seafood so good?
Northeastern Japan’s bounty of seafood originates from two areas: Joban, a Pacific coastal region along Fukushima and Chiba Prefecture, and Sanriku, a Sanriku coastal region that includes Miyagi, Iwate, and Aomori Prefecture. In these areas, the Kuroshio and Oyashio currents collide, creating pure ocean waters filled with nutrients that nourish premium seaweed and fish. In fact, Sanriku is one of the world’s three largest fishing grounds.
With this abundance of seafood and thus, genuine need for preservation, the people of this region developed drying, smoking, kneading, and canning techniques that allowed them to save and savor these flavors year-round. Today, the resulting products, which include refrigeration-dependent and shelf-stable goods, serve as ideal souvenirs.
Even after the Great East Japan Earthquake in 2011—which devastated a large portion of northeastern Japan—the region’s proud residents continued these practices. Meaning that the region’s products are not only delicious but symbolize the area’s fishing legacy and unwavering resilience.
Savor and purchase northeastern Japan’s seafood heritage
A seafood feast at Furukawa Fish Market, Aomori City
Aomori—where the Sea of Japan meets the Pacific. At the northern tip of Honshu, where two oceans collide in Mutsu Bay, the waters have long produced some of Japan's most celebrated seafood. Aomori's scallops, sea urchin, tuna, salmon roe, and snow crab are the stuff of legend—and the best place to experience all of them at once is Furukawa Fish Market, also known as Aomori Gyosai Center.
Here, you build your own bowl. For 2,000 yen, you receive 12 tickets to spend across more than 20 stalls—each one run by a different vendor selling fresh toppings straight from Aomori's waters. A base of rice costs one ticket. Everything else is yours to choose.
Tuna, shrimp, octopus, sea urchin, salmon, crab, scallops, ikura (salmon roe), Japanese rolled omelet—the selection changes with the season, but the quality stays constant. Some vendors sell extras for yen only: local sweets, Aomori apple juice, and other regional specialties. Once your bowl is assembled, take a seat in the center of the market and eat surrounded by the buzz of vendors and fellow diners.
This is not a tourist performance. Furukawa Fish Market has been a working neighborhood market for decades, and the energy inside reflects that. The act of choosing your own ingredients—negotiating with vendors, pointing at what looks fresh, watching your bowl come together piece by piece—makes it one of the most immersive food experiences in Tohoku.
Taste it here:
Where: Furukawa Fish Market (Aomori Gyosai Center), Aomori City
Getting there: From Tokyo Station, take the Tohoku Shinkansen to Shin-Aomori Station—approximately 3 to 3.5 hours. The market is a short walk or taxi ride from Aomori Station.
Delicious flatfish in Miyako, Iwate Prefecture
Set aside the well-known flavors of salmon and tuna for something new: dried flatfish. This expertly preserved fish has a delicate flavor and firm texture, beautifully exemplifying the refined taste of northeastern Japan. Even after you return home, the flatfish’s premium flavors will transport you to the coast, where you can almost feel the breeze of the Pacific Ocean. When paired with local Iwate sake, the dining experience is even more meaningful.
For top-tier flatfish, Miyako Maruei is the place to go. Based in Miyako and founded in 1996, this fishery is so deeply committed to making dried flatfish that its motto is, “Stubbornly dedicated to flatfish.” Each product illustrates Miyako Maruei’s pride in craftsmanship, deep respect for the sea, and over 30 years of flatfish specialization.
The company starts with fresh fish sourced from northern Japan, which are said to have a richer, more elegant flavor due to their diet of seaweed and smaller fish. Then, following a unique overnight drying technique using mineral-rich groundwater, passionate staff preserve the fish’s freshness, while simultaneously enhancing its flavor and texture. The resulting product is an umami-filled, dried fillet that epitomizes northeastern Japan’s seafood excellence. For a homey meal that reflects local palates, we recommend trying a recipe on Miyako Maruei’s dedicated recipe page.
One of the best places to purchase Miyako Maruei’s premium flatfish is at Roadside Station Minato Oasis Miyako Seatopia Naado. Here, you can try freshly prepared seafood dishes at the onsite restaurant, and then pick up some dried flatfish for later. Miyako Maruei also has an online shop where you can peruse its distinct products.
Seaweed and resilience in Minamisanriku, Miyagi Prefecture
One of the world's three largest fishing grounds runs along this coastline. In Minamisanriku, a small coastal town in northeastern Miyagi, the Sanriku waters produce 70% of all the wakame consumed in Japan. The mineral-rich collision of warm and cold ocean currents creates ideal conditions for seaweed of extraordinary quality.
Oishin, founded in 1989, has been harvesting and processing Sanriku seaweed since its early days. Their specialty is wakame and mekabu—the root base of the wakame plant, prized for its briny sweetness and gel-like crunch. Unlike many producers, Oishin preserves its seaweed in salt rather than drying it, capturing the freshness and texture of the sea in every pack.
When the 2011 Great East Japan Earthquake struck, the company lost multiple factories. Yet Oishin was among the first businesses to rebuild in Minamisanriku. The earthquake also marked the beginning of their mekabu product line—now their most popular. Even the company's sign, swept away by the tsunami, was later found in perfect condition and returned to its place at the entrance.
Pick up Oishin's single-serving mekabu packs at the direct sales shop—they come with a soy sauce packet and can be eaten on the spot. Then settle in at one of the Sun Sun Shopping Village's seafood restaurants for a full bowl of Sanriku's finest, with mekabu on the side. The view of the coast makes it taste even better.
Taste it here:
Where to go: Start at Oishin's direct sales shop at the entrance of their office, where you can browse wakame, mekabu, and seasonal seafood. Then head to Minamisanriku Sun Sun Shopping Village—an outdoor market built in 2017 to help tsunami-affected businesses reopen. Oishin supplies several of the complex's seafood restaurants, so a bowl of rice topped with fresh local seafood and a side of mekabu is well within reach.
Getting there: From Tokyo Station, take the Tohoku Shinkansen to Sendai Station (approx. 2 hours), then the Miyakoh Bus to Shizugawa Station (approx. 1 hour 45 minutes).
Nikogori jellied fish broth in Iwaki, Fukushima Prefecture
Do you want to try fish in a format you likely haven’t seen before? Then let us introduce you to nikogori, or jellied fish. This flavorful dish features bite-sized pieces of fish set inside a thick, collagen-rich broth. Often served over warm, fluffy rice, the jellied fish has a tender, melt-in-your-mouth texture that preserves the aromas of the sea and keeps you coming back for more. Recently, younger generations have taken some creative liberties with the dish, mixing it with pasta and pairing it with a glass of white wine for a contemporary twist. Nikogori is available in a variety of flavors, including flatfish, conger eel, and sea bream, so you can choose the product that best suits your cravings.
Onozaki, founded in 1923 in Iwaki, is one of Fukushima’s largest fresh-fish retailers and produces a wide range of products, including nikogori. Driven by its passion for fish sourced along the Joban coast, Onozaki’s philosophy is, “...to bring out these treasures and organically connect them, creating a beautiful harmony in the region, thereby protecting and developing its individuality.” Incredibly, all of Onozaki’s in-house produced goods exclusively use fish caught off of Fukushima’s coast. Therefore, whenever you sample Onozaki’s products, you will know that its flavors are authentic and representative of the company’s 100 years of seafood commitment and refinement.
Try Onozaki’s fresh fish for yourself at its restaurant, Shiome Shokudo, located inside its flagship store and just a 15-minute walk from Iwaki Station. In the vibrant, market-style eatery, indulge in a variety of donburi (rice bowls) and set meals that showcase affordable, seasonal seafood. Within the facility itself, you can also pick up packaged raw fish, premade meals, and nikogori. Onozaki also has an online shop.
Flavorful shirasu in Kitaibaraki, Ibaraki Prefecture
During your exploration of Japanese cuisine, you may have come across seaside restaurants serving tiny white fish. These little fish are called shirasu, which translates to whitebait, and are beloved for their subtle sweetness, multitude of preparation methods, and high levels of nutrition. You can enjoy them raw, lightly boiled, semi-dried, and fully dried. Each variation shifts the flavor and texture of the fish, allowing you to taste its exceptional versatility.
Maruichi Sendaiya Shoten is just the place to try some of the prefecture’s freshest shirasu, located near Otsu Port in Kitaibaraki and established during the Meiji period (1868–1912). The company prides itself on delivering high-quality shirasu that tastes as though it was just plucked from the sea. Each step in the production process is designed to retain the shirasu’s freshness, preserving its natural sweetness, springy texture, and delicate flavor. It is a dedication you can taste.
Luckily for you, Maruichi Sendaiya Shoten has a direct sales store located right next to its processing facility. This inviting shop is neatly lined with products, including its iconic shirasu, as well as seasonal specialties, like octopus, squid, lobster, mackerel, horse mackerel, and atka mackerel. You can only purchase Maruichi Sendaiya Shoten’s products in-store—they have no online presence—making each item an exclusive buy.
The most common way to enjoy shirasu is atop a bowl of rice with a splash of soy sauce. The refreshing and umami-rich taste is a beloved flavor profile that Japanese people have been enjoying for generations.
Bonito and kinmedai in Katsuura, Chiba Prefecture
Savor Chiba Prefecture’s maritime heritage in the port town of Katsuura where bonito and kinmedai—golden eye snapper in English—are plentiful. Indulge in the soft texture and sweet flavor of kinmedai, treat yourself to seared bonito’s smoky aroma, and sprinkle a delicious helping of katsuobushi (dried bonito flakes) onto any dish you desire. Although different, each offering effortlessly captures the full flavor of the sea.
Saraya Hozaki Shoten, a fishery with roots that date back to 1855, has long produced high-quality products that highlight the aforementioned flavors. It has grown alongside the community, refining its craft as fishing practices and tastes evolve. With a reputation built on meticulous processes and a devotion to seafood, you can rest assured that each product retains the deep flavors of the ocean. At the same time, its philosophy of “using every part of the fish, innovating boldly, and sharing traditional flavors in new forms” ensures that your souvenir is creatively distinct.
Browse these flavors firsthand at Saraya Hozaki Shoten’s storefront, about a 15-minute walk from Katsuura Station. The local shop is filled with delicious eats, including seared bonito, katsuobushi, frozen kinmedai, smoked bonito ajillo, and a dashi stock blend, as well as prepackaged bento lunches. It is a perfect place to grab lunch like a local and then, pick up some flavorful souvenirs. You can also purchase its products at Katsuura Station Products Store, located right outside the station, and through its online shop.
Practical tips and access
In this section, we will break down the logistics of traveling with shelf-stable and perishable food items, as well as how to access the aforementioned destinations.
Shelf-stable items
For airplane travel, it is perfectly acceptable to pack shelf-stable items—i.e. items that can be stored at room temperature—in your carry-on or checked luggage as long as they are commercially packaged and for individual use. Once you return to your home country, you must declare all food items.
Special note: You MUST pack the canned ajillo products produced by Saraya Hozaki Shoten in your checked luggage since the 130-gram can exceeds the 100-gram maximum carry-on size.
- Flatfish bone senbei crackers (Miyako Maruei in Iwate)
- Canned ajillo (Saraya Hozaki Shoten in Chiba)
- Katsuobushi (Saraya Hozaki Shoten in Chiba)
- Dashi blend (Saraya Hozaki Shoten in Chiba)
Perishable items (must be frozen or refrigerated)
Generally, Japan does not restrict visitors from traveling with commercially packaged frozen foods that are exclusively for personal use. However, it is important to check your own country’s import regulations before traveling.
When packing frozen items in your carry-on or checked luggage, make sure that the ice or ice packs in the cooler or other container are completely frozen/solid when passing through airport security. If the ice or ice packs are partially melted, they will be confiscated. Again, you must declare all food items once you arrive in your home country.
- Dried flatfish products (Miyako Maruei in Iwate)
- Nikogori jellied fish (Onozaki in Fukushima)
- Shirasu (Maruichi Sendaiya Shoten in Ibaraki)
- Kinmedai (Saraya Hozaki Shoten in Chiba)
- Seared bonito (Saraya Hozaki Shoten in Chiba)
Access to northeastern Japan
Although many of the prefectures and cities in northeastern Japan are considered off the beaten path, they are easily reachable from Tokyo via public transportation.
- Miyako, Iwate (4h 20m): From Tokyo Station, take the Tohoku Shinkansen to Morioka Station (2h 15m). Then, transfer to the Yamada Line for Miyako Station (1h 40m). From there, you can catch a taxi to Road Station Minato Oasis Miyako Sea Topia Naado (5m).
- Iwaki, Fukushima (2h 40m): From Tokyo Station, take the Hitachi or Tokiwa Limited Express train to Iwaki Station (2h 20m). Then, walk to Shiome Shokudo (15m).
- Kitaibaraki, Ibaraki (2h 30m): From Tokyo Station, take the Hitachi or Tokiwa Limited Express train to Mito Station (1h 15m). Then, transfer to the Joban Line for Otsuko Station (1h). From there, walk to Maruichi Sendaiya Shoten’s storefront (15m).
- Katsuura, Chiba (1h 45m): From Tokyo, take the Wakashio Limited Express train to Katsuura Station (1h 30m). Then, walk to Saraya Hozaki Shoten’s storefront (15m).
Ibaraki and Chiba make excellent day trips from Tokyo, while Iwate and Fukushima are better suited for two to three-day side trips. If you are interested in exploring multiple regions in northeastern Japan, we recommend the JR EAST PASS for convenient and economical travel.
More than seafood
Of course, this region of Japan is more than just its high-quality gastronomy. It is a breathtaking region, filled with stunning coastal views, cultural destinations, and meaningful attractions. To make the most of your trips, check out our prefecture-specific articles below.
Northeastern Japan: Your gateway to unparalleled seafood
Northeastern Japan is a vibrant region where nutritious ocean waters and passionate people have long created products that reflect quality and culture. Don’t miss the opportunity to savor these creations and bring the flavors home with you. Even more, buying a locally produced souvenir means that you are supporting the sea and the people who work with it.
If this article has whetted your appetite, check out our UmiUma Seafood Journey page, which is dedicated to sharing unique seafood products from the Sanriku and Joban regions of Japan.
