all ｜ Page 40 ｜ Our Regional Cuisines

Cold soup" is a local dish that has developed in various places in Japan, using …

"Go-jiru" is a local dish loved throughout Saitama Prefecture, especially in are…

Saitama Prefecture, which produced Aizo Gonda, who devoted himself to the develo…

Natto soup is a miso soup mixed with carefully ground natto, and is a local dish…

A local dish made at home and indispensable in winter in Akita, it consists of c…

Kotjitsunomata, which is the origin of "Kaisou," is a seaweed about 20 cm in hei…

Glutinous rice wrapped in bamboo leaves, tied with rushes, and steamed. It is a …

"Haba" refers to "Haba-nori," dried seaweed from Boshu. (Haba-nori is a greenish…

A local dish that has been passed down from generation to generation in the coas…

Sardines have been eaten since the Heian period and are a familiar fish to the J…

Sushi is a type of sushi that has been handed down from farmers to ordinary hous…

Oden is a dish in which various ingredients called "tane" such as Satsuma-age, d…

Hatto is a local flour dish eaten throughout the northern part of the prefecture…

There are two kinds of "Dojo-jiru". In "Marunabe", a live loach is put whole in …

In Miyagi Prefecture, there are many opportunities to eat mochi, and it is said …

Miyagi Prefecture is home to a variety of rivers, large and small, including the…

Monja is a dish in which ingredients are mixed with flour that has been loosely …

Sukikombu" is made by boiling young kelp from the Sanriku coast, cutting it into…

Ganzuki" is a sweet eaten throughout the prefecture, especially in the southern …

Mamebu-jiru" is a local dish of Yamagata-machi, Kuji City (former Yamagata Villa…

Nigiri-zushi is a typical Japanese dish consisting of vinegared rice topped with…

Jappa" is a word of Tsugaru dialect, which means "something to be thrown away". …

Fukagawa-meshi" is said to have been originally made by quickly boiling leeks an…

Around Tsugaru Bay, which has long been known as a scallop production area, peop…

Nanbu senbei is a traditional food from southeastern Aomori Prefecture to northe…

Curry rice is one of the most popular home-style dishes in Japan. One theory abo…

Bibai torimeshi" is a local dish of Bibai City that is still enjoyed at home. It…

Ankoromochi is a flat dumpling made of wheat flour and shiratama (white bean cur…

In Hokkaido, which is one of the largest producers of kelp in Japan, "Kombu-maki…

Sekihan (red rice) is often eaten on special occasions throughout Japan. In Hokk…