Awabi no Nigai

In Yamanashi, a land without a sea, abalone simmered in soy sauce, known as awabi no nigai, has long been treasured as a rare delicacy. The dish is said to have arisen from the wisdom of preventing spoilage in an age when seafood was carried from afar. It is a savory preserved food that reflects a food culture unique to a mountain region.

Highlights

Through slow simmering, the firm, springy bite characteristic of abalone harmonizes beautifully with the savor of the soy sauce that has soaked in. Sliced thin and arranged on a plate, it presents an elegant appearance while its rich flavor stands out. Delicious on its own, it is also fine over rice or in chazuke, and it has long been cherished as an accompaniment to drinks.

Enjoying the Seasons

Because the dish keeps well, it can be enjoyed any time of year, and it is often used as a gift, appearing at special occasions and celebrations. Tasted together with other Yamanashi regional dishes, it lets you feel the distinctive food culture of enjoying the bounty of the sea in the mountains. It is also a popular souvenir.

Access and Basic Information

The dish is handled at specialty shops and souvenir stores across the prefecture, centered on the city of Kofu. It is easy to find at product shops around JR Kofu Station and at roadside stations in various areas. By car, the Kofu Showa interchange on the Chuo Expressway is convenient, and you can stop to buy some while sightseeing.

A Quick Tip

Since the seasoning is on the strong side, slicing it thin and pairing it with rice or drinks brings a nicely balanced enjoyment. Because it keeps well, it is also well suited to carrying home as a souvenir of your trip.