Aizu lacquerware — an industry brought by Gamo UjisatoAizu lacquerware — an industry brought by Gamo Ujisato
Aizu lacquerware is said to trace back to Gamo Ujisato bringing craftsmen from Omi when he took control of Aizu. It developed under the domain's protection throughout the Edo period, and Aizu's own distinctive techniques emerged — maki-e using gold and silver powder, and layered lacquer polished down to reveal its depth.
Kozuyu — a dried-ingredient soup for celebrationsKozuyu — a dried-ingredient soup for celebrations
Kozuyu, a well-known local dish of Aizu, is a soup built on dashi from dried scallops, with taro, carrot, shiitake, dried bean-curd knots, and other dried ingredients and vegetables. Originally it was a samurai-household dish, served at ceremonial occasions such as weddings and funerals. Served in vermilion Aizu-lacquer bowls, it forms one complete food culture in itself.
Kozuyu is a dish where "as many refills as you like" is the custom — hosts serve small portions in small bowls and repeatedly offer refills, which is considered proper Aizu etiquette when entertaining guests. This custom is believed to have grown out of the wisdom of an inland region far from the sea, sharing precious dried ingredients generously among everyone present.
Aizu, a town of local sakeAizu, a town of local sake
Blessed with fine water and quality rice, Aizu has been known as a center of sake brewing since the Edo period. Several breweries continue to operate in Aizuwakamatsu today, and more than a few are highly regarded at the national New Sake Awards. The very sight of breweries scattered through the town's historic streets tells the story of Aizu's industrial history.