Kaiyaki Miso

Kaiyaki miso, long cherished in Aomori households, is a humble local dish in which a large scallop shell is used as a pot and egg is bound with dashi and miso. Egg is poured into dashi bubbling on the shell and finished soft set, and the very sight of it warms the heart. Centered on the Tsugaru region, it is a nostalgic taste passed down in each family.

Highlights

The charm of kaiyaki miso is, above all, the distinctive cooking method that uses a scallop shell as the vessel. Miso is dissolved into dashi, green onion and scallop meat are added and brought to a simmer, and then beaten egg is poured in softly. The steam and aroma rising from the shell tempt the appetite, and the gentle sweetness of the egg harmonizes exquisitely with the richness of miso. Though a home dish, it is an Aomori standard also served at inns and eateries.

Enjoying the Seasons

Piping hot kaiyaki miso feels especially delicious in the harsh cold of winter. The warmth of dashi and miso envelops a chilled body, and the fluffy egg soothes even the heart. Of course it is a dish loved year round, enjoyed as a breakfast item or as an accompaniment to drinks. Regardless of season, it is a plate that graces Aomori tables.

Access and Basic Information

Kaiyaki miso can be enjoyed at eateries and inns throughout the prefecture, including within Aomori City. It often appears as a standard item at shops serving local cuisine, and some inns offer it at breakfast. The vessel made from a scallop shell looks striking on the table and conveys a true sense of Aomori.

A Quick Tip

It is best not to overcook the egg and to enjoy it soft and runny. Take a big bite of the scallop meat and egg soaked in dashi and miso, and the warmth of an Aomori home will spread through your mouth. Please eat it while it is hot.