Japanese Cuisine - Local cuisine

Fukui
Fukui plum
Fukui Local cuisine

Fukui plum

Fukui plum cultivation has a long history, and it is said that it originated in Wakasa Town (formerly Mikata Town Irazumi) during the Tenpo era (1830-1844) in the Edo period. P...

Toyama
Firefly squid mixed with vinegar and miso
Toyama Local cuisine

Firefly squid mixed with vinegar and miso

Firefly squid mixed with vinegar and miso is a typical spring dish in Toyama. Firefly squid live in deep water, but around March they gather along the Toyama Bay coast to lay e...

Toyama
Kelp marinating
Toyama Local cuisine

Kelp marinating

Kombuzaki is a dish created by combining kombu from Hokkaido brought by Kitamaebune in the Edo period with fish caught in Toyama Bay. Kombu is used as a means of preserving raw...

Toyama
Kurehanashi
Toyama Local cuisine

Kurehanashi

Kureha pears are a brand pear representing Toyama prefecture cultivated in the Kureha district. In order to protect the fruit from diseases and pests, a typical pear farmer per...

Toyama
Fish paste
Toyama Local cuisine

Fish paste

Toyama fish paste is represented by “swirling fish paste” such as kelp rolls, etc., and its origin also comes from cooking (cooking), and it has been devised so that people can ...

Toyama
Crafted fish paste
Toyama Local cuisine

Crafted fish paste

Another thing that is attracting attention when it comes to Toyama fish paste is “zaiku fish paste.” It is colored surimi molded into sea bream, cranes, shochikubai, etc., and i...

Toyama
Kurobe dam curry
Toyama Local cuisine

Kurobe dam curry

Kurobe dam curry is a curry and rice with the motif of the nationally famous tourist site “Kurobe Dam” in Toyama prefecture. Curry, which was also a base for workers' hearts at...

Toyama
Toyama dried persimmons
Toyama Local cuisine

Toyama dried persimmons

“Toyama dried persimmons” are dried persimmons cultivated in the former town of Fukumitsu and the former town of Johana in Toyama prefecture, made from varieties of persimmons u...

Yamanashi
Raw yuba
Yamanashi Local cuisine

Raw yuba

“Raw yuba” is a coating on the surface of soy milk made by boiling soybeans, grinding them, and squeezing them with a cloth, and is a local specialty of Minobu Town. It originat...

Shiga
Amenooio meal
Shiga Local cuisine

Amenooio meal

Amenoio rice (trout rice) is cooked rice using one whole loquat trout, which is an endemic species of Lake Biwa, which reaches spawning season in the fall, and was made in a lar...

Shiga
Decchi Yokan
Shiga Local cuisine

Decchi Yokan

“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, which is a local specialty of Shiga Prefecture, and steaming it, and is characterized by being w...

Shiga
Pickled Japanese vegetables
Shiga Local cuisine

Pickled Japanese vegetables

It has a long history, and it is said that it originated when Gamo Sadahide, the lord of Otowa Castle in the Muromachi period, discovered Japanese vegetables during a Gamo pilgr...