spring ｜ Page 7 ｜ Our Regional Cuisines

Firefly squid with vinegared miso is a dish representative of spring in Toyama. …

Frozen daikon" and "frozen rice cakes" are common preserved foods in the Tohoku …

Seida no tamashi" is a local dish handed down from generation to generation in t…

Shojin ryori (vegetarian food) is eaten mainly in the southern part of the prefe…

The origin of the name "Kirisensho" is said to come from the fact that in the ol…

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

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

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

The Shimada area was mostly surrounded by mountains and could not produce enough…

The "Kyoto bamboo shoots" are known for their soft, white flesh and lack of bitt…

“Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies…

Nobeoka City, located in the northeastern part of Miyazaki Prefecture and facing…