I’m not sure why it has taken me so long, but I have begun to compile all the recipes I collected while living in Kesennuma, Japan which is located in Northeast Japan. The Tohoku region which is composed of Aomori, Akita, Fukushima, Iwate, Miyagi, and Yamagata prefectures, is famous for rugged coastlines, picturesque mountains, hot springs, and rural farming communities and was at the forefront of the slow food movement in Japan, which is fitting for a region that has long been famous for being one of the largest rice producing regions in Japan. In addition to rice, the region is known for its seafood because of the rich currents off of the Sanriku coastline.
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