Takoyaki
Takoyaki is a dish in which wheat flour is dissolved in water, cut into bite-sized octopus, and chopped green onions, beni ginger, etc. are baked in a round ...
Okonomiyaki
Okonomiyaki is a dish that is eaten using flour dissolved in water as a dough, using vegetables, meat, seafood and other favorite ingredients, grilled on an ...
Pork
Speaking of “meat” in Kansai since ancient times refers to beef. That's why Chinese bun, commonly called “Nikuman”, is famous in Kansai to be called “pork b...
Boiled black beans
Kurodaizu is a black bean that is mainly produced in the Tanba region, such as Kyotamba-cho and Nantan City. The history of cultivation is old, and soybeans ...
Kamo eggplant dengaku
Kamo eggplant is one of the most popular traditional vegetables in Kyoto. It features a round shape that is more than 10 cm in diameter, has a solid weight, ...
Isaza's Junjun
In the Kohoku and Kosai regions, sukiyaki is called “Junjun”. Isaza, also known as Lake Biwa Hakchin, is an endemic species of Lake Biwa. It has a light tast...
Ume udon
It is a pink and refreshing aroma udon made with plum meat of Nanko Ume from Wakayama Prefecture. Noodles with a smooth texture and a firm texture, and a re...
Mikan mochi
Wakayama Prefecture boasts one of the leading tangerines production in Japan. In particular, the Arita region, which is the production area of Arita mandarin...
Uzumizuzen
Uzumi is a Buddhist style dish in which tofu and shiitake mushrooms are topped with sumashiru made from shiitake mushrooms or kelp and filled with rice. Add ...
Hatagonbozushi
Hatagonbo is a burdock grown in the Nishihata area of Hashimoto City, located on the hillside of Mt. Kunishiro at an altitude of 552 meters. Its name is deri...