all ｜ Page 33 ｜ Our Regional Cuisines

The annual major event in various schools of Jodo Shinshu (Pure Land Buddhism) k…

The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes pla…

Around the anniversary of founder Shinran's death (November 28th under the lunar…

“Casa muchi” (also called muchi, casa muchi, onimochi) is a steamed rice cake wr…

The Ryukyu Kingdom’s growth reflects the influence of China; in Ryukyuan sweets,…

“Tamu dingaku”, also called“ sata dammu”, is a dish in which taimo are mashed an…

It is said that the Ryukyuan cuisine of Okinawa Prefecture "begins and ends with…

Tai-men is a dish featuring boiled somen noodles piled in waves on a large plate…

“Taimeshi” is a local dish mainly eaten in the Seto Inland Sea coastal region. I…

Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegeta…

The okonomiyaki made in Hiroshima is a dish wherein thinly spread batter is cook…

The name "Moburi" is derived from the Hiroshima dialect, meaning "to mix" or "to…

Okayama Prefecture's catch of octopuses is among the largest in the country. The…

Yubeshi is a rice cake confection made with yuzu and walnuts, historically devel…

Kusagina are the dried young leaves of kusagi, a plant which grows wild in the c…

Hinase is a town located in the southeastern part of Okayama prefecture, on the …

“Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stret…

A wide variety of vegetables have been cultivated in Fukushima Prefecture for ma…

In some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,'…

About 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island i…

Zakuzaku is also called “zakuzakuni” or “zakuzakujiru” and is one of the local d…

Cabbage rice cakes are a regional food which have been eaten in the Ose region o…

Mitama refers to black soybean okowa made by steaming black beans (black soybean…

"Karakai" is a dry food made by drying the cartilage of kasube (stingray) fins t…

The Japanese saltwort used in this dish was originally a wild plant that grew al…

“Mettajiru” is a hearty pork miso soup with plenty of ingredients; mainly root v…

Trout Ankake is a springtime dish representative of the Shonai area. It is made …

In Yamagata Prefecture, dishes using agar have been eaten for a long time, and i…

"Suizen " is one of the local dishes of Wajima that has been passed down the age…

"Ball-shaped konjac", nicknamed Tamakon, is the soul food of the people of Yama…