Ibuki soba
The Ibuki region is said to be the birthplace of Japanese soba cultivation. It is blessed with a high-cold climate environment that is most suitable for grow...
Hashiriimochi
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido as the gateway to the capital of Kyoto. The surrounding area was lined w...
Mackerel nare sushi
Nare-zushi, a local sushi representative of Wakayama, is fermented sushi made without using vinegar. It has a unique aroma like deep-pickled nukazuke, but it...
Wakayama Arita mandarin oranges
Wakayama prefecture has the highest production volume of mandarin oranges in Japan and the national market share is 17.4% (2007). In particular, the Arita re...
Sasamaki anpu
The history of fu, which is famous as a souvenir from Mt. Koya, is old, and it is said that monks handed it down from China back to the Yamato Dynasty period...
Sanmusushi
Sanma sushi is a familiar sushi that has been made in ordinary households for festivals and New Year dishes since ancient times, and is said to have evolved ...
Spiny lobster
Spiny lobster is a representative high-class ingredient in the Kinan region where the special tide flow of the intricately intricate Rias coast nurtures a va...
Tuna dishes
“Katsuura Fishing Port” in Wakayama prefecture is famous as one of the best tuna longline fishing bases in Japan. There are many restaurants and lodging faci...
Sesame tofu
Sesame tofu, which was born as one of the vegetarian dishes in Koyasan, a sacred place for Japanese Buddhism that was opened more than 1,200 years ago in Koy...
Yakimochi
It is said that “Kamikishiya,” which is said to be the origin of Koyasan's specialty yakimochi, became popular for its salt yakimochi baked by an old woman a...
Kinzanji miso
Kinzanji miso is a mellow and soft edible miso produced in Wakayama prefecture where cucumber, eggplant, shiso, ginger and koji are prepared together, and fe...
