The Prefecture of Aomori, Japan

cordially invites

Native Maine Produce & Specialty Foods

customers to

“A Taste of Aomori”

at the McKernan Center at Southern Maine Community College
Wednesday, September 7, 2011
3:00 PM - 5:00 PM
There is no cost to attend, but limited space is available.

Maine has a special relationship with the Prefecture (State) of Aomori that began in the 1880’s when a Bath ship wrecked on the Tsugaru coast of Aomori. Local citizens saved the few survivors in the height of a typhoon, losing some of the rescuers in the process. The tragedy cemented a bond between Bath and the village of Shariki that has survived almost 125 years. Governor King and others were instrumental in invigorating and expanding the relationship statewide.

The government of Aomori, Japan would like to present Maine chefs several specialty foods from the Prefecture of Aomori including savory Black Garlic, Misotchup gourmet ginger and miso sauce, PaSaPa apple cider and more. We welcome you to come and watch the preparation of and taste these foods.

The Taste of Aomori Menu

Oriase Black Garlic
Black Garlic Cream Cheese Sembei & Black Garlic en Salade

Oriase Black Garlic, with its milder, fruitier garlic flavor, is rich in amino acids and polyphenol antioxidants—more than five times more polyphenol antioxidants than regular garlic—for a for a healthy everyday life and to combat the unwanted effects of aging.

Miso Soup
Two slightly different styles of traditional Japanese miso soup.

Kanesa’s revolutionary granulated type of miso, born from a fusion of the long Japanese tradition of making miso, and modern innovation to create the easiest and most convenient miso ever. Granulated miso is cleaner, more convenient, and dissolves quicker than conventional miso and other instant miso products, all while preserving the great taste of fresh miso, too. Its long shelf life ensures that you will be able to enjoy the freshest and best tasting miso in various dishes all year round. Also, Kanesa’s miso soup does not include any animal products, making it the ideal choice for vegetarians.

Daikon & Gobo
Dried daikon (Japanese radish) and dried gobo (burdock root) presented with kinpira style stir fried celery and carrot.

Yakiniku Tare
Three distinct varieties of “tare” dipping sauce are featured with grilled chicken and beef: Karamiya (Spicy Barbeque), Stamina Gen Shio Tare (Garlic & Salt), Stamina Gen Tare (Japanese Barbeque Sauce)

Misotchup & Fries
A delightfully delicious twist in the condiment category. Think ketchup but with savory miso and ginger.

Miso and ginger have been eaten in Japan for over a thousand years as health foods, and are said to be deeply related to the longevity of Japanese people. Misotchup is an amazing and delicious new Japanese flavor. Dip it! Season it! It’s a real treat! Misotchup goes great on or with steaks, teriyaki, yakitori, salads, sandwiches, fried fish, French fries, tacos, burritos, pizza, and much, much more.

PaSaPa Apple Cider/Pear Garné
Aomori Prefecture is famous for its large and luscious apples. This refreshing apple beverage is paired with Maine pear, which symbolizes the 125-year relationship shared, by Maine and Aomori.