Ichigoni a Luxurious Sea Urchin and Abalone Broth of the Hachinohe Coast

Ichigoni, handed down in the coastal region centered on Hachinohe in southeastern Aomori Prefecture, is a luxurious sea broth generously using sea urchin and abalone. The name comes from how the sea urchin floating in the cloudy milky broth resembles wild strawberries wet with morning dew. Its rich flavor, as if the bounty of the sea were sealed in as is, has been carefully passed down as a feast unique to this land.

Highlights

The charm of ichigoni is, above all, the concentrated savoriness of the sea treasures. Fresh sea urchin and abalone are simmered with simple salt or dashi and no excess seasoning, drawing out the ingredients natural flavor to the fullest. The firm texture of abalone and the rich sweetness of sea urchin melt together in one bowl, and the scent of the sea spreads with every spoonful. Originally a humble dish fishermen enjoyed on the beach, it was refined into a special dish also served at celebrations and to honor guests.

Enjoying the Seasons

Early summer into summer, when sea urchin comes into season, is when ichigoni is at its most delicious. The sea urchin of this period stands out in sweetness and aroma, giving the whole broth a rich flavor. Along the coast around Hachinohe, events where you can taste ichigoni are sometimes held in summer, offering a chance to enjoy the seasonal flavor affordably. It is often served at celebrations and special gatherings and is loved as a dish that announces the arrival of the season.

Access and Basic Information

Ichigoni can be enjoyed at restaurants and inns within Hachinohe City. It is often served as a local dish at coastal eateries, and since it is sold canned at souvenir shops, you can also enjoy it easily at home. The canned version can also be used as an ingredient for cooking with rice, making it perfect for those who want to savor the bounty of the Hachinohe sea.

Practical Travel Notes

• Because it lavishly uses sea urchin and abalone, a single bowl is pricey. It is best savored as a special dish.
• Canned ichigoni keeps well and can be warmed as a soup as is, or used as a base for rice cooked with the broth. It suits those looking for a souvenir with a long shelf life.
• Visiting along with scenic coastal spots of Hachinohe such as Tanesashi Coast lets you feel the bounty of the sea more closely.
• If you want to taste fresh ichigoni made with in season sea urchin, a visit from early summer into summer is recommended.

A Quick Tip

First sip the broth and taste the concentrated savoriness of the sea urchin and abalone. If available, adding shiso leaf brings a refreshing aroma that heightens the flavor. Visiting in the early summer season lets you savor an even richer ichigoni.