all season ｜ Page 9 ｜ Our Regional Cuisines

"Pasty" is said to be a dish introduced by the Dutch who entered and exited Deji…

In Nagasaki, whaling has been conducted since the Jomon period, and during the E…

Traditional nori(seaweed) rolls from the Eba district in the central area of Hir…

"Ebiko" is made by peeling and finely chopping boiled small shrimp (Akaebi) with…

Koya tofu powder, also known as "tofu powder," is the powder produced during the…

Grilled conger eel, known as "yaki anago," is a dish where open-cut (freshwater …

"Kokera-zushi" is a regional dish eaten in the Nishiura Coast area of Awaji Isla…

In Takasago City, there is a dish called "nikuten," which is a type of okonomiya…

"Kinzanji-Miso" is a fermented food made by fermenting grains, and contains Toug…

"Ozaku" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese…

The origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is…

"Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Pou…

"Imabari Yakitori" is a type of yakitori in which the un-skewered skin is lightl…

‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrot…

In Gunma, there is a custom of eating "Kenchin Jiru" during such events as "Ebis…

The main ingredients of ordinary chikuwa(=fish cake) are walleye pollock, shark,…

Itakura Town, located in the Toumou area of Gunma Prefecture, is so rich in wate…

Okuyame in Fukuoka Prefecture is located upstream of the Yabe River, which flows…

Tofu made throughout Japan is formed by adding bittern to soy milk, but “Kure To…

Sushi culture is one of Kochi Prefecture's representative food cultures. There i…

The recipe for "Kobu-Zushi" is different in the central and western parts of the…

The Agatsuma region grows a variety of agricultural and livestock products, incl…

"Simmered Deep-fried Yuba Roll" is a traditional Nikko City dish made by rolling…

The Ariake Sea, which has Japan's highest tidal range and vast mud flats, is hom…

Ehime's miso soup is a soup made with barley miso, a traditional local ingredien…

"Chagome" is rice with sweet beans. The rice is cooked with roasted fava beans a…

"Omiisan" refers to porridge seasoned with miso. In the old days, miso was calle…

"Hana-hajiki" is a local dish of the Isahaya area. Various ingredients are arran…

"Nuppe" is a local dish that has been passed down from generation to generation …

"Morobuta zushi" is a type of pressed sushi with a long tradition in the norther…