Japanese Cuisine - Sushi
Tango barazushi
Tango barazushi is a dish deeply linked to the local climate, and the natural environment and people's lives of the Tango Peninsula had a major impact on its birth. The Tango Pe...
Persimmon leaf sushi
“Persimmon leaf sushi” is a local dish that has been handed down since ancient times in Chizu Town, Tottori Prefecture. Nara Prefecture is famous for its persimmon leaf sushi, a...
Steamed sushi
“Steamed sushi” is a specialty of Matsue, and it is warm sushi made by putting ingredients on vinegared rice and steaming it. Abundant ingredients such as shrimp, eel, beef shig...
kakura-zushi
“Kakuzushi” is a traditional local dish from Ota City in Shimane Prefecture, and is especially enjoyed during festivals. It is made by using a small wooden frame of about 5 cm, ...
Tekone sushi
It is a local dish of Ise-Shima, and is a sushi that has been loved by fishermen since ancient times. After marinating lean fish such as bonito and tuna in a sauce centered on s...
Shima-zushi
Use shiira, medallis, alea, camellia, amberjack, and bonito caught on the island. Soy sauce is soaked in soy sauce, and vinegared rice is used with sugar and strong sweetness. U...
Hoba-zushi
It is a local dish of Gifu Prefecture with vinegar rice wrapped in park leaves. It is said that it has a bactericidal effect and can be eaten without dirty hands, so it began to...
Kokerazashi
Sushi culture is one of the most representative food cultures of Kochi Prefecture. There are a wide variety of variations, and not only common nigirizushi, but also “shizushi”, ...
Kabura-zushi
Kaburazushi is a type of narezushi that is slowly fermented using koji, where a cut is made into a salted turnip and sandwiched between yellowtail, etc., and has an exquisite ba...
Masu no sushi
Masu sushi is a local dish from Toyama Prefecture and is also known as ekiben. It is a type of pressed sushi that uses salted and seasoned trout, and is made by packing light r...
Boze no Sugata Sushi
Boze is a warthog in Tokushima dialect, and it is a saltwater fish that has no peculiar flavor and has fatty white meat that is delicious. It is often popular in Tokushima pref...
Kaburazushi
Kaburazushi is a traditional fermented food from Ishikawa prefecture made by sandwiching “salted amberjack” between “salted turnips” and marinating them in rice malt. It's calle...