One of the local specialties of Aomori is a seafood dish called ichigo-ni (literally "stewed strawberries"). The dish is said to have originated among fishermen in the Hachinohe area, who would simmer fresh uni (sea urchin) and awabi (bearded clam) in sea water, having located the ingredients using "box glasses" (a box-shaped device for seeing underwater made of wood and glass) and retrieved them by skin-diving. In the dish now common in Aomori, uni and awabi are lightly simmered in a kelp-based soup stock to which only salt and light soy sauce are added for seasoning. Shreds of aojiso (green shiso/perilla leaves) provide the finishing touch.
Made from these two marine delicacies and eaten with just the seasoning of salt and the aroma of shiso, the dish is simple yet luxurious. Not only does it look wonderfully appetizing, but the flavor combination is exquisite. The dish was given the name ichigo-ni because the pieces of uni floating in the white, milky broth look like wild strawberries in the morning mist. It is often served as a soup dish on special occasions.