Japanese Cuisine - Local cuisine
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Narita's Unagi Cuisine
Narita's Omotesando Street, near the historic Naritasan Shinshoji Temple, is a rare "eel town" with a high concentration of unagi specialty restaurants. Many of these establi...
Sasa Dango
Sasa Dango (笹団子, Sasa dango) is a traditional wagashi—Japanese sweet—originating from Niigata Prefecture. It features a yomogi (mugwort) rice cake filled with red bean paste,...
Makigaki (Rolled Dried Persimmons)
Makigaki (巻柿) is a traditional food from the Ushiro region of Yabe-machi in Kamimashiki County, an area famous for its production of dried persimmons. This delicacy carries th...
Shikishiki
Shikishiki (しきしき, Shikishiki) is a traditional snack beloved in the areas of Katsuragi-Taima and Shinjou in Nara Prefecture. It’s a crepe-like delicacy made by mixing locall...
Tochi Mochi
Tochi Mochi (栃餅, tochi mochi) is made from tochi nuts, which are known for their strong astringency and intense bitterness when eaten raw. The raw nuts are so potent that they...
Wakasa Oyaki
Wakasa Oyaki (若桜のおやき, Wakasa oyaki) is a beloved regional treat with deep cultural roots in Wakasa Town, Tottori Prefecture. Every May, the "Wakasa Shrine Grand Festiva...
Fish Sushi
Fish Sushi (魚ずし, Uozushi) refers to a traditional style of whole fish sushi, often made with mackerel or horse mackerel. Commonly known as saba sushi or aji sushi, it is a sp...
Kappo Chicken
Takachiho, a town in Miyazaki Prefecture known for its myths and legends, is home to a unique dish called Kappo Chicken (かっぽ鶏, Kappo-dori). In this region, bamboo is referre...
Hone Kajiri
Hone Kajiri (骨かじり, Hone kajiri) is a traditional dish from the Hitoyoshi-Kuma region, particularly the Oku-Kuma area (Kamikuma, Yunomae Town, Taragi Town, and Mizukami Villa...
Simmered Black Soybeans
Simmered Black Soybeans (黒豆煮, Kuromame-ni) is a traditional dish made using black soybeans primarily grown in the Tanba region, including Kyotanba Town and Nantan City. The h...
Kamo Eggplant Dengaku
Among Kyoto's traditional vegetables, Kamo eggplant (賀茂なす, Kamo nasu) stands out as a favorite. Recognizable by its round shape exceeding 10 cm (4 inches) in diameter, it ha...
Natto Mochi
Natto Mochi (納豆餅, Natto mochi) is a cherished dish with deep roots in Japan's culinary history. While the exact origin of natto remains a topic of debate, Kyoto Prefecture is...
Satoimo no Koroni (Simmered Taro)
Satoimo no Koroni (里芋のころ煮, Simmered Taro) is a staple vegetarian dish traditionally served during Houonkou, the largest annual event in Jodo Shinshu Buddhism held from aut...
Azuki Zoni
New Year’s zoni (雑煮, zōni), a traditional soup dish, varies greatly across Japan, reflecting the unique flavors of each region. In Tottori Prefecture, the most common style is...
