Regional cuisine of Wakayama region
Umeboshi
Plums in Wakayama prefecture rank first in Japan in terms of cultivation area (5,620 hectares (Heisei 21)) and shipment volume (68,800 tons (Heisei 21)), and...
Wasabi sushi
“Wasabi sushi” wrapped in wasabi leaves grown in the clear stream of the Arida River is a local dish of the Shimizu region. Wasabi sushi is sushi made by wr...
Kushikaki
Kushikaki making began in Shigo about 400 years ago, and the dry and cold wind blowing down from the foot of Mt. Izumi is ideal for making kushikaki, and kus...
Jabara
Jabara is a phantom citrus that grew only one naturally in Kitayama-mura, Wakayama prefecture. Its major characteristics are its unique aroma and acidity, an...
Wakayama Whale
Taiji Town, Higashimuro-gun, Wakayama Prefecture is the birthplace of whaling in Japan. Whales are regulated by commercial whaling and have strict capture re...
Mehari sushi
Mehari Sushi is a regional dish of the Yoshino region, mainly in the Kumano region that spans Wakayama and Mie prefectures, and Yoshino County, Nara Prefectu...
Sparrow sushi
“Small bream sparrow sushi” is a local sushi from Wakayama prefecture that has been eaten since ancient times, and is one of the famous souvenirs representin...
Wakayama ramen
Utayama ramen, which is one of the most representative flavors of Wakayama, is usually called “Chinese noodles”. From the characteristics of the soup, it ca...
Wakayama Shirasu Bowl
Yuasa Town in Wakayama Prefecture is one of the largest in the prefecture and boasts one of the largest amounts of landing in Japan. There are many popular s...
Kumano beef
Kumano beef is said to be the root of Kumano beef from Kyoto during the Heian period. After that, it was kept in the Kumano region in the southern part of th...
Okai/Tea Gayu
In Wakayama Prefecture, 'chagayu' is referred to as' Okaisan 'or' Okayu-san. ' Because rice was valuable in the prefecture with many mountains, which is also...