Nihon Chomiryo Tabi
Stamina Gen Tare (スタミナ源たれ)
The story behind it
Most kitchens in Aomori have a bottle of this. Locals call it gen-tare, and it is something like the prefecture's soul seasoning.
It is made by Kamikita Nosan Kako, established in 1952. The base is shoyu (soy sauce) brewed from Aomori-grown soybeans and wheat, into which fresh vegetables are grated in quantity: the apples Aomori is proud of, plus garlic, onion, and ginger. The sweetness of apple and the force of garlic. Two of Aomori's great products meet inside one bottle.
It was created as a yakiniku sauce, but in Aomori homes it goes into stir-fries, fried rice, and marinades for karaage. "When in doubt, gen-tare." That is the Aomori way.
How to use it
Its home is yakiniku, both as a dipping sauce and as a marinade rubbed into the meat. Also for stir-fried vegetables, fried rice, and karaage marinade. It goes exceptionally well with pork.