summer ｜ Page 7 ｜ Our Regional Cuisines

Because Nagano Prefecture is far from the sea, marine products were processed in…

The Wakasa area has been known since the Asuka and Nara periods as a "miketsukun…

In 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make K…

Kakinoha Sushi" is a local dish that has been handed down in Chigashira Town, To…

The first day of the sixth month of the lunar calendar, after rice planting was …

Zuki is a dish made by pickling taro leaf stalks (the part between the stem and …

Sasa-dango, a well-known specialty of Niigata, is a bale-shaped dumpling wrapped…

Igisu is a kind of seaweed that grows on rocks in shallow water, and is a kind o…

Saga Prefecture has a mild climate throughout the year, but in the summer it get…

Soma City has long been active in rice production. Even today, varieties such as…

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

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

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 …

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

Fresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on…

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

It is a traditional early summer dish made by wrapping vinegared rice in the lea…

Shizuoka Prefecture boasts one of the largest catches of bonito in Japan. The b…

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

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

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

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…

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

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

This is a staple summer dish in Yamagata Prefecture in which you can easily eat …

Ishikawa Prefecture was once known as a production area of the somen (thin noodl…

“Taitan of Manganji Togarashi and Jako” is a popular home-style simmered dish us…

In Kochi Prefecture, there is a food culture of eating sweet potatoes and pumpki…