Other food
Murakami's food culture has been accumulated over a long period of time.
There are a variety of local dishes loved by people of Murakami, some of which are quite unique.
Iwafune-fu
It is round and fluffy, and is also called manju-fu. Miso soup with fu and fu boiled and seasoned with soy sauce are very popular.
Pickled red turnip
Red turnips are grown in a burnt field. Each household makes its own pickled red turnip and eats during winter season.
Daikai
Taro potato, carrots, bamboo shoots, chicken are chopped up and stewed in a pot called Daikai-nabe. It is eaten on celebratory occasions such as New Year's Day.
Aku-sasamaki
Glutinous rice soaked in lye water is wrapped by three bamboo leaves and then boiled in lye water. Kinako(sweet soybean flour) is sprinkled before eating.
Salt and oysters
Salmon is not Murakami’s only marine delicacy. Rock oysters and natural salt are sourced from Sasagawa Nagare, an 11-kilometer stretch of coastline north of the town. The oysters are in season in summer, after growing plump during winter and spring as they feed on the ample nutrients provided by mountain streams emptying into the cold sea. Mineral-rich salt is boiled down from seawater in small factories along the coast and is available year-round.
Asahi pork
Asahi pork is a branded pork, properly fatty and having no order. Sausages and bacon are selling well, too.
Budo-kan
It is a jelly-like sweet made from juice of wild grapes. It smells refreshing.
Miso and soy sauce
Each factory makes miso and soy sauce with their method that they have developed over the time. Seasoning processed from miso and soy sauce and food pickled in miso are popular too.
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