Japanese Cuisine - Local cuisine
Hashiriimochi
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido as the gateway to the capital of Kyoto. The surrounding area was lined with teahouses. Hash...
Bamboo chikuwa
“Bamboo chikuwa” is one of Tokushima Prefecture's soul foods. What's the difference between a normal chikuwa and a normal chikuwa? In other words, they are sold with the bamboo...
Awa wasanbon sugar
Wasanbon sugar is one of the few domestically produced sugars that are produced traditionally even now without much use of machines, etc. using sugar corn called “bamboo sugar” ...
Japanese confectionary
Kanazawa, which has flourished as a castle town since ancient times, is regarded as one of Japan's top three Japanese confectionary stores, and when you walk around the city, yo...
Goshiki manju
Kanazawa's specialty “Goshiki manju” is an assortment of 5 types of fresh confectionary. In Keicho 6, Tamahime, the daughter of Tokugawa's second shogun Hidetada, married Toshit...
Tochimochi
Tochimochi, which has dark grains and is slightly brownish, has been eaten since ancient times at the foot of Mt. Hakusan. A long time ago, in mountainous areas where there were...
Bizen curry
“Bizen Curry” from Bizen City, Okayama Prefecture, which uses plenty of fruits, vegetables, and seafood grown locally in Bizen City, is a curry with thorough attention, such as ...
Boiled kogori
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, achilles, tail, etc. over a simmering heat and refrigerating it to harden it. In Tsuyama City,...
Shinjo Himekko zoni
It is a soy sauce-based zoni that uses himenomochi, a quality certified rice (fine rice) produced in Shinjo Village. It has the same triple beat of fineness, strength of strain,...
Kagami's rural curry
It is a curry topped with cherry tomatoes, filled with ingredients from local specialties such as large chicken, potatoes, and konnyaku. The secret flavor of miso is increasing ...