豊かな自然が息づく土地には、食の素材も、別格にして多彩。 季節の移り変わりもそのままに、新鮮な海の幸、山の幸をまるごと召し上がれ！
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【焼畑あつみかぶ】
伝統の焼畑農法で栽培したかぶ。辛みと鮮やかな色の「かぶらづけ」は全国的 にも有名な特産品。
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【イカの一夜干し】
日本海から吹く潮風に新鮮なイカを天日干しにしました。
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【そば】
名水を使って丁寧に打つそばは素朴な味です。
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【岩ガキ】
庄内浜の夏の味覚。
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【とちもち】
「栃の実」の風味と餡の食感が最高。昔変わらぬ温海名物。
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【寒だら汁】
庄内浜の冬の味覚。荒波の日本海で水揚げされる鱈は身が引き締まり脂がのっ ています。
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【べろべろもち】
原料はうるち米。昔はマタギの保存食でした。焼いても鍋に入れてもおいしい。
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【笹巻き】
昔なつかしい手作りのあたたかい味。
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【元禄餅】
あつみ温泉を代表する銘菓。柔らかい食感と自然な甘さ。
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【温泉まんじゅう】
伝統のあつみ温泉の味。
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【温海の地酒・清酒「摩耶山」「摩耶姫」】
摩耶山の麓、越沢地区の「郷清水」の水で育てた米で造った清酒は地域限定販売。
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【あつみ豚】
こだわりの安心安全な高品質。ベーコン、ウインナー、ハムなど。
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【あつみ牛乳】
地元民に愛され続ける味。道の駅「しゃりん」のあつみ牛乳ソフトクリームも おすすめ。
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【しな織】
日本三大古代織のひとつ。しなの木の皮を繊維にして織る温海が誇る工芸品で 飾らない美しさと木のぬくもりが感じられます。「羽越しな布」として国の伝統 的工芸品に指定されています。
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【海の幸】
目の前に日本海が広がる温海は新鮮な魚介類が豊富。
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【山の幸】 温海は山菜の宝庫。 春はワラビやコゴミ、孟宗竹、秋はきのこ類などが味わえます。
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・買える所
・食べれる所
・旬の時期
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▼英語
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The charm and special products of Atsumi
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A land with abundant nature, ingredients and variety.
Eat the fresh food of the sea and the mountains offered by the changing seasons.
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?“Atsumi Turnips”
Turnip cultivated by using a traditional farming technique of slash-and-burn.
With it's vivid color and salty taste, the “pickled turnip” is a special product famous throughout the country.
“Squid salted and dried overnight”
Dried by the sun while being blown by the salty wind of the sea of Japan.
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“Soba noodles”
Made carefully with famous mineral water with a rustic taste.
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“Iwa no gaki”
Taste of the summer of Shonai beach.
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“Tochimochi(chestnut flavored rice cake)”
With the taste of chestnuts and the texture of red been paste, the combination is perfect. Atsumi's special product unchanged since old times.
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“Kandara soup”
Taste of the winter of Shonai beach. The pacific cods fished from the stormy sea of Japan have more tightened bodies and less fat.
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“Berobero rice cake”
Non-glutinous rice is used as raw ingredient. Long ago, it was used as preserved food by the hunting communities of Tohoku.
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“Sasamaki”
A handmade nostalgic and warm taste.
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“Genroku rice cake”
One of the excellent sweets that represents Atsumi Onsen. A soft and natural sweetness.
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“Hot spring steamed bun”
The traditional taste of Atsumi Onsen.
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“Atsumi's local sake ? refined sake (Mayasan)(Mayahime)”
Sake made with rice grown with water from the Koesawa district Goushimizu at the base of Mt. Mayasan and sold at the border of the region.
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“Atsumi pork”
Safe and high quality products such as Bacon, wieners and ham.
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“Atsumi milk”
The taste loved by the locals. The soft cream made with the Atsumi milk at the roadside station “Sharin” is highly recommended.
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“Woven items”
One of Japan's three major ancient weaving. The bark of trees is made into fibre and then woven. This handicraft is one of the pride of Atsumi. You can feel the beauty and warmth of the wood in the resulting woven item. Known as Koetsu shinfu, it is designated as on of Japan's traditional handicraft.
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“Seafood”
Atsumi is abundant with many marine products from the large sea of Japan.
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“Food of the mountain”
Atsumi is a treasury of edible wild plants. During springtime there is bracken, kogomi and moso bamboo. During Fall, various mushrooms can be savoured.
・Place where you can buy
・Place where you can eat
・Seasonal periods
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