Masuda Town has produced many special products.
These exist because of the abundant blessings of nature and the spirit of making things by hand that has been passed down without end in Masuda Town. You will find the genuine trustworthiness that can only be cultivated by the climate of this area in these products.
Even if their shape and taste differ, you will find kindness and warmth has been poured into the special products of Masuda Town that have been diligently made without sparing labor and time by examining each and every ingredient. The Tourism and Product Sales Center: Kura-no Eki handles the major special products of Masuda Town.
Please make sure to stop by there.
Masuda Town is the birthplace of the Hiraka apple that is representative of Akita Prefecture. This town is a major producing area for apples. This area is renowned for its production of “no bag apples” with Fuji, Sensyu and Tsugaru mainly produced here.
The 100% natural apple juice which uses the apples that are a special product of the town is a refreshing drink.
The jams, chutneys and grilled meat sauces that use apples produced in Masuda Town have a rustic taste because they are made by hand with a commitment to peace of mind and deliciousness.
The Nagasato Confectionary shop that has been run by the same family for three generations is a Japanese confectionary shop popular for its nostalgic taste. Its home-baked senbei (rice crackers), wash tub rowing monaka (wafer cake filled with bean jam) and kura yokan (sweet bean jelly) are very popular.
Hoshimochi has been passed down through the generations as a preserved food nurtured by the climate of the rice producing region of Akita – the snow country. In addition to hoshimochi with its traditional taste, agehoshimochi(hoshimochi that has been fried in oil and seasoned) and fukuremochi (puffy rice cake) have a favorable reputation.
When cargo shops that sailed Japan from the mid-Edo Period (1603 to 1868) to the Meiji Period (1868 to 1912) stopped at ports in Akita, they unloaded gagome konbu produced in Hokkaido Prefecture. The processing of konbu started from here and the skills of the artisans have now been refined to the extent that they can shave this konbu so thin it is like it is transparent.
Koji miso continues to be made with traditional production methods and is familiar to many people as a “hometown taste.”
Masuda Town has been blessed with great rice and water since olden times. This made it a region perfect for sake brewing. There were five breweries here in the Meiji Period and Taisho Period (1912 to 1926), but now the only one in the town is Hinomaru Jozo. This brewery makes sake with a commitment to the raw ingredients and by using well water from Mt. Kurikoma in the Ou Mountain Range.
These soba noodles made by hand carefully using locally made buckwheat flour and underground water from the Ou Mountain Range are an exquisite item that go down your throat easily.
Yagi garlic cultivated in Yagi Village in Masuda Town is a traditional vegetable that has been passed down through the generations since olden times. May to June is the season when you can eat this garlic raw. You can buy this at the local morning markets and supermarkets at this time. The Yagi garlic sauce that was devised by students at Masuda High School and local farmers using Yagi garlic is also very popular.
Masuda Town has an abundance of the blessings of nature. It is possible to taste various wild plants throughout the year.
Mino kera craftwork have been handed down over the generations in the Tonami District of Masuda Town since the Genroku Period (1688 to 1704). These techniques have been transferred to making folk craft with its rustic appearance becoming very popular.
This paper is created by hand over a long period of time sheet by sheet using water from the nature-rich Naruse River Basin.