Kenchin soup
Tochigi Prefecture's local dish “kenchin soup” is a heartwarming soup made with plenty of fresh root vegetables and tofu. There are various theories about it...
Odawara fish paste
“Odawara fish paste,” a specialty of Odawara City, Kanagawa Prefecture, is a traditional kneaded product with a history of over 220 years. Its origin dates b...
Tsukikenchin soba
Ibaraki Prefecture's local dish “tsuke kenchin soba” is a heartwarming dish that combines flavourful soba with plenty of ingredients and kenchin soup. In Iba...
Chichibu soba
There are many soba restaurants in the Chichibu region of Saitama Prefecture. Although each has its own personality, it can be said that the quality is very ...
Daigo Shamogetan
The new specialty dish “shamogetan” from Daigo in Ibaraki prefecture is a medicinal dish using Okukuji shamo, a local specialty. Okukuji shamo is a chicken r...
One hundred thousand koku manju
“100,000 koku manju,” which originated in Gyoda City, Saitama Prefecture, is a famous confectionary representative of the Japanese confectionary store “JUMAN...
Mito natto
“Mito natto,” a specialty of Mito City, Ibaraki Prefecture, is one of Japan's representative fermented foods. There are various theories about its origin, bu...
Beef hot pot
“Gyunabe,” which originated in Yokohama City, Kanagawa Prefecture, is a local dish that symbolizes civilization and enlightenment from the end of the Edo per...
Salted bamboo shoot tempura
“Salted bamboo shoot tempura” is a simple dish made by washing off the salt from salted bamboo shoots, seasoning them, and then making tempura. The bamboo sh...
Yangome
“Yangome” is a heartwarming local dish handed down in the Boso Peninsula region in the southern part of Chiba Prefecture. This dish, made by cooking savory r...
Sexology
“Sexogaku mochi” is a local dish handed down in the Katori/Kaiso area of Chiba prefecture, and is a special mochi invented by farmer leader Ohara Yugaku (Oha...
