Japanese Regional Cuisine - Discover the charm of Japan through local cuisine
Japanese Regional Cuisine
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Local cuisine

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Ramen Feature

Introducing Local Ramen from All 47 Prefectures

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Recommended Local Dishes

Gifu
Gohei Mochi

Gohei Mochi

Goheimochi is a local dish that has been popular since ancient times in the mountainous areas of Gifu and Nagano pref...
Hokkaido
Luibbe

Luibbe

“Ruibe” is a local dish that fish such as salmon and trout are frozen and then eaten with sashimi without thawing. It...
Miyagi
Fish squirt

Fish squirt

Sea squirt is a marine product rich in minerals from the sea, called “sea pineapple” because of its shape. The produ...
Yamanashi
Yoshida udon

Yoshida udon

"Yoshida Udon" is a traditional dish from Fujiyoshida City in Yamanashi Prefecture, known for its incredibly firm, ch...
Tochigi
Kenchin soup

Kenchin soup

Originally, it was Shojin ryori, and originally made soup from kelp and shiitake mushrooms. It seems that there was a...
Kyoto
Tango barazushi

Tango barazushi

Tango barazushi is a dish deeply linked to the local climate, and the natural environment and people's lives of the T...
Kyoto
Natto mochi

Natto mochi

There are various theories about the birthplace of natto in various parts of Japan, but Kyoto Prefecture is said to b...
Kumamoto
Kumamoto ramen

Kumamoto ramen

This ramen was propagated from Kurume City, Fukuoka Prefecture, the birthplace of Tonkotsu ramen, through Tamana City...
Shizuoka
Grilled rainbow trout

Grilled rainbow trout

Fujinomiya City, Shizuoka Prefecture, but in fact, rainbow trout production is the highest in Japan. Storing freshly ...
Oita
Sorakitamochi

Sorakitamochi

“Sorakitamochi” is a local confectionary that has long been loved by Himeshima, a remote island floating at the weste...
Iwate
Peppers miso

Peppers miso

In Iwate Prefecture's local gourmet “sweet pepper miso”, you just need to add soy sauce and sugar in plenty of sweet ...
Yamanashi
Boiled Kofu Bird

Boiled Kofu Bird

Kofu Tori Motsuni, which is eaten in Yamanashi Prefecture, is a popular dish hidden from the local area. It is a dish...
Kagawa
Kankanzushi (here prank)

Kankanzushi (here prank)

“Sawara” tells the spring on Sanuki Road. “Kankan sushi (zushi)” is a local dish using this sawara. This dish, which...
Miyagi
Shark fin ramen

Shark fin ramen

Kesennuma, the number one shark landing port in Japan, is the number one producer of shark fin, a premium ingredient ...
Chiba
Barappa Manju

Barappa Manju

Barappa Manju is made from ancient times in the Hokuso region of Chiba Prefecture, and is eaten on summer festivals a...
Akita
Agar dishes

Agar dishes

Agar culture is rooted in Akita prefecture, and when you visit, you can enjoy agar dishes everywhere. Agar is a food...
Gunma
higokawa udon

higokawa udon

Udon with a width of 1.5 cm to 15 cm. 15cm wide? how do you eat it? Soak in a perfect broth and fold it up well, or e...
Hokkaido
Kelp roll

Kelp roll

In Hokkaido, which boasts the highest quantity of kelp production in Japan, is rooted in kombu rolls of fish such as ...
Ishikawa
Daikon

Daikon

An essential part of Ishikawa Prefecture's traditional ingredients is buri. The compatibility of the buri and daikon ...
Akita
Yokote yakisoba

Yokote yakisoba

It is a well-known local gourmet of Yokota, and is counted as one of the three major yakisoba in Japan. The taste is ...
Osaka
Grilled squid

Grilled squid

Squid yaki in Osaka is not a figure grilled squid, but it is one of the “komon” that Osakans love. It is a dish made...
Hyogo
Himeji Oden

Himeji Oden

In Himeji, we eat oden with ginger soy sauce. The way to eat “Oden to eat with ginger soy sauce” is called Himeji Ode...
Shizuoka
Shizuoka Oden

Shizuoka Oden

The main feature of “Shizuoka Oden” is that the soup is “black” and the seeds of the oden are stuck on the skewers. T...
Iwate
Morioka cold noodles

Morioka cold noodles

Morioka cold noodles are a cold noodle dish that originated in Morioka City, Iwate Prefecture, and is a local gourmet...
Okayama
Tsuyama hormone udon

Tsuyama hormone udon

Tsuyama hormone udon made with plenty of fresh mixed hormones. Since the Tsuyama area has been a distribution base fo...
Ehime
Ebiten

Ebiten

From Niihama to Kawanoe from Hiuchinada, which is rich in seafood, small prawns of 2 to 5 cm long, are abundantly cau...
Miyazaki
Charcoal-grilled Miyazaki specialty · local chicken

Charcoal-grilled Miyazaki specialty · local chicken

Speaking of Miyazaki's local chicken, charcoal grilled using it in Miyazaki Jitokko is known as Miyazaki's local cuis...
Kagawa
Anmochi zoni

Anmochi zoni

Anmochi zoni was introduced to Sanuki in Sanuki during the Edo period, and the sugar of one of Sanuki Sanshaku (other...
Yamaguchi
Iwakuni sushi

Iwakuni sushi

Pressed sushi made in Iwakuni, Yamaguchi Prefecture is also called “Tonosama Sushi” because it was always brought to ...
Okayama
Hiruzen yakisoba

Hiruzen yakisoba

In Hiruzen, miso-based yakisoba (sweet spicy sauce) made using chicken (Kashiwa) has been common in Hiruzen. Accordin...

New Articles

Wakayama
Hiruzen yakisoba

Uzumi-zen

“Uzumi-zen,” which is handed down in Kozagawa-cho, Wakayama-ken, is a local dish filled with rich local nature and long history. Tofu and s...
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Kochi
Hiruzen yakisoba

Tsugani (Mokuzu crab)

“Tsugani,” which grows in the clear streams of Kochi Prefecture, the Shimanto River and Niyodo River, is a high-class food filled with the ...
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Hiroshima
Hiruzen yakisoba

Taiko no Chikara Mochi

“Taiko no Chikara Mochi” is a masterpiece steeped in the history and culture of Miyajima. The origin of the name goes back to the construct...
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Saga
Hiruzen yakisoba

Saga Nori

Saga nori is a special type of seaweed grown in the Ariake Sea, and is characterized by its rich aroma, melts smoothly in the mouth, and ha...
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