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...
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...