Image: Wikimedia Commons
Ichigo-ni is a local dish handed down along the Pacific coast of Aomori Prefecture, including Hachinohe City and Hashikami Town in Sannohe District, made by briefly simmering sea urchin and abalone in a lightly salted broth. It is said to have its roots in a "fishermen's meal," in which fishermen boldly simmered freshly caught sea urchin and abalone on the beach. The dish is said to be named "ichigo-ni" ("wild strawberry simmer") because the sight of golden sea urchin sinking into the milky, cloudy abalone broth resembled wild strawberries hazy in the morning mist. In the Taisho era, the proprietor of a long-established local ryokan and restaurant began arranging it beautifully in bowls to serve to guests, and it spread as a feast dish served to entertain visitors. In 1980, the local food company Ajino Kakunoya became the first in Japan to successfully can ichigo-ni, and it has since become established as an Aomori souvenir known nationwide.
Origin
Along the Pacific coast around Hachinohe City and Hashikami Town, the dish is said to have its roots in a "fishermen's meal" in which fishermen boldly simmered sea urchin and abalone they had free-dived for, right on the beach. It is said to have been named "ichigo-ni" because the sight of golden sea urchin sinking into the milky, cloudy abalone broth resembled wild strawberries hazy in the morning mist.
History
In the Taisho era, the proprietor of a long-established local ryokan and restaurant began arranging this fishermen's dish beautifully in bowls to serve to guests, and it spread through the region as a feast dish for entertaining visitors. In 1980, the local food company Ajino Kakunoya became the first in Japan to successfully can ichigo-ni, and it became known nationwide as a gift-worthy souvenir.
Features
It is a simple soup made with only sea urchin and abalone in a lightly salted broth, allowing one to savor the umami of the ingredients themselves. The abalone broth turns a faint, milky white, and the golden sea urchin sinking into it recalls the scene that inspired the dish's name. Because it uses precious, hard-to-obtain ingredients without restraint, it is treated as a feast dish served on celebratory occasions such as weddings and New Year's.
Main Ingredients
Famous Shops
みなと食堂
青森県八戸市大字湊町（JR八戸線陸奥湊駅から徒歩2分）
A seafood diner near the Minato Mutsu market, long loved by locals. It serves "Fisherman's Ichigo-ni" for around 950 yen, a signature item alongside its fresh seafood rice bowls.
磯料理 芝亭
青森県八戸市鮫町字棚久保14-83
A local-cuisine restaurant located in front of the grassy area at the scenic Tanesashi Coast. Open from 11 a.m., it allows guests to leisurely enjoy the famous ichigo-ni while looking out at the sea.
| いちご煮缶詰（味の加久の屋） | The signature product of a long-established Hachinohe food company that became the first in Japan to successfully can ichigo-ni in 1980. It can be purchased in 415g cans starting at around 1,500 yen and is known nationwide as a representative Aomori souvenir.Where to buy →PR |
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FAQ
Q. Is ichigo-ni a dish made with strawberries?
A. No, it does not use strawberries at all. The name comes from the way sea urchin floating in the broth resembled wild strawberries hazy in the morning mist; in reality, it is a soup made only with sea urchin and abalone.