all ｜ Page 42 ｜ Our Regional Cuisines

Kurohanpen is made by boiling ground mackerel, horse mackerel, or sardine, and i…

This is a typical local dish of Tsugaru region. There are various theories about…

Aichi Prefecture is blessed with a mild climate throughout the year, partly due …

In November, when the rice harvest is over and the farming season has come to a …

There is a theory that "Nankin-soba" served at a Western-style restaurant in Hak…

The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the …

Ikameshi is a famous local dish of the Hakodate and Oshima regions. It is said t…

Mie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamo…

Tekone-zushi was originally called "tekone-zushi" because fishermen would cut th…

Gori tsukudani" is a dish made by tsukudaniing gori, a small fish that lives in …

Isaza-mame" is a tsukudani (food boiled in soy sauce) dish made by combining isa…

Uji tea is one of Japan's representative high-grade teas, and its cultivation be…

Fushimi Togarashi" is a traditional Kyoto vegetable cultivated in the Fushimi Wa…

This is a local dish made by soaking local specialty Senshu mizu-nasu in a bed o…

Senshu mizu-nasu is a brand-name vegetable representative of the Senshu area, wh…

Akashiyaki is a local dish of Akashi City. It is made by mixing flour, dust powd…

Ikanago no kugi-ni" is a local dish made by boiling raw ikanago fry in soy sauce…

One of Nara's local dishes, "Nokpe" is a stew of taro, radish, carrots, and othe…

Kakinoha-zushi is pressed sushi made of salted mackerel wrapped in kakinoha (per…

In the southern region of the prefecture, where fishing and forestry are thrivin…

In Wakayama Prefecture, chagayu is affectionately called "okai-san" or "okayu-sa…

During the autumn festival season, "tadasushi," a type of sushi made by leaving …

In the past, the Iya region of Tokushima was surrounded by mountains, and the cl…

Dried fava beans are roasted and soaked in soy sauce, sugar, and red pepper past…

Zoni" is a soup made with white miso paste, round rice cake with sweet bean past…

This is a traditional local dish made by stuffing raw rice and vegetables inside…

Satsuma" is a well-known local dish in Yawatahama City and other areas in the Na…

Igisu" is a dish made from "Igisu grass", also called "egonori". It is said to h…

The history of "tai meshi" dates back as far as the time of Empress Jingu's camp…

The Saijo persimmon, produced throughout the prefecture, is the representative p…