all ｜ Page 30 ｜ Our Regional Cuisines

In Kochi Prefecture, taro is called taimo and has been eaten since long ago as a…

"Tai Somen" is a dish where a sea bream is simmered whole and served on large pl…

“Papaya Pickles” are made by pickling young papaya fruit in salt, followed by ad…

Tako meshi or octopus rice, is said to originate from when fisherman on boats wo…

‘Imotako’ is a simple local cuisine which makes use of both land and sea produce…

Formerly, when we would help haul a seine ashore in the summer, the fishermen wo…

"Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a t…

The freshwater crucian carp found in reservoirs scattered throughout the Sanuki …

This pickle is made from a traditional vegetable known as the crimson turnip (hi…

“Iriko gohan” is a rice dish made with small, crunchy dried sardines known as ir…

Hōraku-yaki is a specialty dish of Imabari City. It is a vibrant and hearty dish…

“Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisin…

When you think of Japanese New Year’s dishes, osechi or zoni may come to mind bu…

“Aburazomen” is a local dish of stir-fried pork, vegetables, and somen noodles. …

“Fukuregashi” is a local sweet made by steaming a mixture of wheat flour, baking…

Shirokuma is a frozen dessert known throughout Japan which is made by pouring co…

Pork is cooked without wasting any part of it, and for this bone-in meat is freq…

Karimori and Early Harvest Karimori are types of white melons cultivated for pic…

Someii, also known as "Seto's Someii," has been sold at teahouses in the former …

In Kanazawa City, which once upon a time prospered as a castle town, specialty v…

Kanzuri, a traditional fermented seasoning from Myoko City (formerly Arai City) …

In the mountains, many wild vegetables are harvested in the springtime. It is sa…

"Sasazushi" is a traditional local dish from the Hokushinetsu region., In Niigat…

In ancient times, sharks ("same" in Japanese) were also called "wani" or "fuka",…

“Ibara mochi” is a rice cake wrapped in greenbriar leaves. “Ibara mochi,” which …

In the Edo period (1813) “Matsuzaka Fuzokuki” (previously called “Matsuzaka”), w…

“Oshimon” (or “okoshimon”) is a seasonal confectionery from Aichi Prefecture mad…

Mie Prefecture is a center for the cultivation of rice varieties such as Iga-gom…

“Hebo” refers to the larvae of the common Asiatic yellowjacket and other ground …

At the Ubuta Shrine, located in the town of Arima, in Kumano City, the priests a…