Kiritampo is said to have begun with the Matagi, a group in northern Akita that made their living as woodcutters and hunters. They would take a handy snack of mashed rice skewered on a stick and grilled, and boil it with copper pheasant or green pheasant stew. While there are many other theories, stews with "kiritampo" and seasonal vegetables boiled together in a Hinai chicken broth are delicious.

Inaniwa-udon noodles are light, smooth, and like silk on the tongue. Along with Shikoku's "Sanuki-udon" and Nagoya's "Kishimen," it is a superb dried noodle that is known as one of Japan's three famous noodles. They are a traditional udon noodle passed down through generations in the Inaniwa region of Yuzawa City.

Ishiyaki is a fragrant local cuisine born from the daily lives of Oga fishermen. Stones from the coast called Iki -ishi, or Kana-ishi, are grilled on charcoal for about three hours. The red-hot stones are then placed in a wooden pail filled with fresh seafood to boil the contents in an instant. The dynamic preparation helps to firm up the fish and bring out the best flavor.