Known as a regional dish of Aomori's Tsugaru region, "Kayaki Miso".
Ou Banquet recreates its simple, heart-warming taste in the authentic style.
A large scallop shell serves as the pot, in which miso, dashi, egg and other ingredients are gently cooked — a dish that is pure Aomori.

A tradition rooted in the Tsugaru table

Kayaki miso is a home dish long loved in the Tsugaru and Shimokita regions of Aomori.
It is said to have begun with scallop shells used in place of pots, simmering miso and seafood together.
Simple as it is, the shellfish dashi and the toasted miso harmonize exquisitely — a taste that represents Aomori.

Grilled fragrantly in a scallop shell

We pour miso and dashi into a fresh scallop shell and warm it slowly over the fire.
An egg is dropped in and lightly set, giving a fluffy texture and mellow flavor.
The toastiness of miso and the umami of the shellfish become one — a dish that warms you to the heart.

Humble yet deep — the taste of an Aomori home

Kayaki miso is "mother's cooking": every family makes it a little differently.
At Ou Banquet, we build on the umami of scallop and balance it with the sweetness and body of miso.
Perfect with rice or with drinks — gentle, yet full of strength.

A superb match for Tohoku local sake

Piping-hot kayaki miso and a cup of Aomori local sake.
The toasted miso and the clean umami of the sake overlap for a truly comforting moment.
A dish that brings the winter table of Aomori to you, right in Akihabara.