Japanese Cuisine - Local cuisine
Green pepper miso
Iwate Prefecture's local dish “bell pepper miso” is a versatile seasoning that perfectly harmonizes the bittersweet taste of bell peppers and the sweetness of malted rice. This ...
Grilled manju
The local confectionary “yakimanju” representing Gunma prefecture is a simple manju made by fermenting flour and steaming it, sticking it on a skewer, applying a sweet and salty...
Tofu yō (Tang Hibiscus)
“Tofu yo,” a traditional delicacy from Okinawa Prefecture, is a fermented food developed using a unique manufacturing method based on “fermented milk,” which was introduced from...
Taganemochi
Tagane Mochi is a local dish that is widely eaten in Ibaraki Prefecture, mainly in the southern part of Ibaraki Prefecture. In the southern part of Ibaraki Prefecture, it is a g...
Mackerel sandwich
The local gourmet “mackerel sandwich” from Kashiwazaki in Niigata prefecture is a superb dish arranged according to the tastes of Japanese people. Its origin began when partici...
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 back to the Tenmei pe...
Kobe croquettes
“Kobe croquettes,” which originated in Kobe City, Hyogo Prefecture, are luxurious croquettes using high-quality potatoes and carefully selected ingredients. Kobe is known as one...
jabu-shabu
The local dish “jabu” from Shinonsen-cho, Mikata-gun, Hyogo prefecture is a home-cooked dish made by simmering chicken, tofu, konnyaku noodles, burdock root, onions, etc. in soy...
