all ｜ Page 19 ｜ Our Regional Cuisines

Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp,…

Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summ…

Niimi City has a soil unsuitable for rice cultivation, and buckwheat has long be…

Takakibi came from mainland China and is a type of corn. Also known as "sorghum …

Izumo soba is representative of the Izumo region. Along with "wanko soba" in Iwa…

Shimane Prefecture boasts one of the highest annual catches of mackerel in Japan…

"Yukina no Fusubedzuke" is a pickled dish using yukina, a snow cabbage. Yukina i…

Tottori Prefecture faces the Sea of Japan, and in winter, the cold air from the …

"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along…

The Igai mussel has a triangular shape, blackish brown shell, and is found on re…

"Kamabuku" is a sweet cake made from boiled and mashed potatoes with glutinous r…

Aka-mochi is a red-colored rice cake made from red corn flour. It is said that a…

"Kaiso Yose(=Seaweed yose)" is a local dish eaten along the Kashima coast, exten…

It has long been a preserved food made during the extremely cold season to take …

Local cuisine from southeastern Aomori Prefecture to north-central Iwate Prefect…

Sansho (=Japanese Pepper) is a kind of spices and used in various Japanese cuisi…

‘Kobe Beef Steak’, grilled beef on an iron plate flavored with salt and pepper a…

‘Hamo Suki’ is a famous hotpot in Awaji Island and simmered sea ell and onion lo…

"Zabu-Jiru" is said to have gotten its name from the fact that various ingredien…

"Shoyu Mame" or "Soy Sauce Beans" is a fermented food traditional to the norther…

"Ocha no ha tempura (=Green tea leaf tempura)" is a local dish eaten when freshl…

It is said that persimmons began to be eaten in Fukushima Prefecture around the …

"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold …

In Japan, as part of the preparations to welcome Toshigami (the deity of the New…

Cod is an indispensable winter fish in Akita Prefecture. Generally speaking, "Ta…

"Anbin" is a local specialty in Kyonan area. It is made by kneading a dough of s…

For rice farmers, the seed sowing in the seedbeds around the beginning of spring…

"Akebono Soybeans" have been cultivated in the Akebono region of Minobu Town sin…

"Hazushi" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a decid…

During the mid-Edo period (around the mid-18th century) until the 1930s in the M…