Japanese Cuisine - Local cuisine

Aomori
Ōminato Navy Croquettes
Aomori Local cuisine

Ōminato Navy Croquettes

Ōminato Navy Croquettes (大湊海軍コロッケ, Ōminato kaigun korokke) are said to have been inspired by the croquette recipe once served to the Imperial Japanese Navy stationed in ...

Aomori
Hirosaki Igamenchi
Aomori Local cuisine

Hirosaki Igamenchi

Hirosaki Igamenchi (弘前いがめんち, Hirosaki igamenchi) is a traditional homemade dish where squid legs (geso) are finely chopped, mixed with seasonal vegetables and flour, then...

Aomori
Misawa Paika Dish
Aomori Local cuisine

Misawa Paika Dish

Paika refers to the cartilage found around the pork belly, a rare and precious part of the pig as only a small amount can be extracted from one animal. Misawa Paika Dish (三沢パ...

Okayama
Momotaro Grapes
Okayama Local cuisine

Momotaro Grapes

Okayama, often called the "Sunshine Prefecture," is renowned as "the kingdom of fruits" due to its ideal climate and geography. While Okayama is famous for grapes like "Musca...

Okayama
Kibi Dango
Okayama Local cuisine

Kibi Dango

Kibi Dango (きびだんご, Kibi dango) is a traditional sweet from Okayama, a region famous for its peach production and its association with the beloved Japanese folktale of "Momo...

Okayama
Yomenakase
Okayama Local cuisine

Yomenakase

Yomenakase (ヨメナカセ) refers to the aorta of beef, a specialty from the Tsuyama region in Okayama Prefecture. Depending on the region, it's also known as ketsukan, hatsumoto, ...

Okinawa
Irabu Soup
Okinawa Local cuisine

Irabu Soup

Irabu Soup (イラブー汁, Irabu-jiru) is a traditional Okinawan dish made using the erabu sea snake, a local delicacy. The sea snake, known as "irabu" in Okinawan, is first smo...

Okinawa
Chiragaa
Okinawa Local cuisine

Chiragaa

Chiragaa (チラガー, Chiragaa) is one of Okinawa’s traditional dishes made using pork, a staple ingredient in Okinawan cuisine. The name "Chiragaa" comes from the Okinawan wor...

Okinawa
Sata Andagi
Okinawa Local cuisine

Sata Andagi

Sata Andagi (サーターアンダーギー) is a beloved traditional fried confection from Okinawa. In Okinawan dialect, "sata" means sugar, "anda" means oil, and "agi" means fried, w...

Okinawa
Tannafakuru
Okinawa Local cuisine

Tannafakuru

Tannafakuru (タンナファクルー, Tannafakuru) is a humble baked treat made with brown sugar, wheat flour, and eggs. It was created in 1887 by Jiro Tamanaha (Tannafa Jiru), a co...

Okinawa
No Manju
Okinawa Local cuisine

No Manju

No Manju (のまんじゅう, No manju) is a special steamed bun with a white outer layer and the character "の" (no) elegantly written in red food dye. The "の" symbolizes "nosh," a ...

Okinawa
Muuchii
Okinawa Local cuisine

Muuchii

Muuchii (ムーチー, also known as "Oni Mochi") is a traditional event and food celebrated on December 8th of the lunar calendar in Okinawa. This day is dedicated to warding off e...

Okinawa
Po-po (Traditional Okinawan Sweet)
Okinawa Local cuisine

Po-po (Traditional Okinawan Sweet)

Po-po (ポーポー) is a traditional sweet snack from Okinawa, made by mixing wheat flour with water, cooking it on a flat pan, spreading it with oil-miso paste, and rolling it int...

Nagasaki
Kaikou Roll Cake
Nagasaki Local cuisine

Kaikou Roll Cake

The Kaikou Roll Cake (開港ロールケーキ, Kaikou Roll Cake) is a beloved sweet treat created as part of the "Sasebo☆Star Products" initiative, aiming to become a signature special...