Japanese Cuisine - Local cuisine
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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...
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...
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...
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...
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...
Sea Squirt Dishes
Sea squirt (ほや, Hoya), often referred to as the "pineapple of the sea" due to its unique appearance, is a seafood rich in ocean minerals. Miyagi Prefecture leads the nation...
Shinko Manju
Shinko Manju (しんこまんじゅう) is a traditional sweet made for the Hatsuuma Festival held in February of the lunar calendar at Ippetsuzuka Inari Shrine in Tanuma Town, Sano Cit...
Mukago Rice
Mukago Rice (むかごご飯) is a type of seasoned rice cooked with "mukago," which are tiny bulbils that grow at the base of the leaves of plants like Japanese yam (Nagaimo) and wi...
Kanten Cuisine
Kanten Cuisine (寒天料理, Kanten ryouri) is deeply rooted in the food culture of Akita Prefecture. When you visit, you'll find a variety of kanten dishes wherever you go. Kan...
Nambu Senbei
Nambu Senbei (南部せんべい, Nambu senbei) is a type of cracker made by crafting a dough from wheat flour and water, then baking it with toppings like sesame seeds or peanuts. ...
