Japanese Cuisine - Local cuisine

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Oita
Jiri-yaki
Oita Local cuisine

Jiri-yaki

Oita Prefecture is well-known for its high consumption of chicken, but it also has a rich tradition of flour-based cuisine deeply rooted in daily life. The region's terrain, wit...

Oita
Kujaku
Oita Local cuisine

Kujaku

Kujaku (くじゃく, Kujaku) is a traditional dish from Saiki City, made by wrapping a boiled egg—its white part dyed red—in green-colored minced white fish paste, then frying it t...

Oita
Sake Manju
Oita Local cuisine

Sake Manju

Sake Manju (酒まんじゅう, Sake manju) is a beloved traditional sweet from the Houhi region, which encompasses Taketa City and Bungo-Ono City in southwestern Oita Prefecture. Sur...

Ibaraki
Handmade Sashimi Konjac
Ibaraki Local cuisine

Handmade Sashimi Konjac

Okukuji, a region in Ibaraki Prefecture, is known as the birthplace of konjac, a traditional Japanese ingredient. Konjac cultivation has flourished here for centuries, thanks to...

Ibaraki
Shikinbai
Ibaraki Local cuisine

Shikinbai

Shikinbai (紫錦梅, Shikinbai) is a delightful regional specialty deeply tied to Kairakuen, one of Japan’s Three Great Gardens, located in Mito, Ibaraki Prefecture. Kairakuen boa...

Ibaraki
Tagane Mochi
Ibaraki Local cuisine

Tagane Mochi

Tagane Mochi (たがね餅, Tagane mochi) is a beloved traditional dish from southern Ibaraki Prefecture, featuring a unique texture and rich aroma made from a mixture of glutinous ...

Kochi
Kirazu Mochi
Kochi Local cuisine

Kirazu Mochi

Kirazu Mochi (きらずもち, Kirazu mochi) is a traditional Japanese confection made from okara, a byproduct of tofu production. Across Japan, okara has been widely consumed and is...

Kagoshima
Karukan
Kagoshima Local cuisine

Karukan

Karukan (かるかん) is a traditional sweet from Kagoshima Prefecture, made with karukan flour, yam, and water. It is widely recognized across Japan as one of Kagoshima's most ico...

Kagoshima
Akumaki
Kagoshima Local cuisine

Akumaki

Akumaki (あくまき, Akumaki) is a unique mochi-style sweet from Kagoshima Prefecture, traditionally enjoyed during the Boys’ Festival (Tango no Sekku). It is sometimes referred t...

Kagoshima
Jambo Mochi
Kagoshima Local cuisine

Jambo Mochi

Jambo Mochi (じゃんぼ餅, Jambo mochi) is a beloved traditional dish from Kagoshima Prefecture. It features freshly pounded mochi or glutinous rice flour dumplings skewered on tw...

Ishikawa
Ebisu (Berobero)
Ishikawa Local cuisine

Ebisu (Berobero)

"Ebisu (えびす, Ebisu)" is a traditional dish made with eggs set in agar jelly, commonly enjoyed during festivals and celebrations in Japan. It is believed to trace back to d...

Ishikawa
Hasu Mushi (Steamed Lotus Root Dish)
Ishikawa Local cuisine

Hasu Mushi (Steamed Lotus Root Dish)

Kanazawa City is home to a recognized brand of vegetables known as "Kaga Vegetables," with Kaga Lotus Root being one of the most historic varieties, cultivated since the feudal ...

Hokkaido
Kombu Maki (Seaweed Rolls)
Hokkaido Local cuisine

Kombu Maki (Seaweed Rolls)

Kombu Maki (昆布巻き, Seaweed Rolls) is a traditional dish originating from Hokkaido, a region renowned for being one of Japan's top kombu (kelp) producers. This dish feature...

Okayama
Denim Steamed Bun
Okayama Local cuisine

Denim Steamed Bun

The Denim Steamed Bun (デニムまん, Denim man) has become a popular attraction for visitors in the Kurashiki Bikan Historical District, specifically at "Kurashiki Denim Street" i...

Ibaraki
Roasted Chestnuts
Ibaraki Local cuisine

Roasted Chestnuts

Roasted Chestnuts (焼き栗, Yaki-guri) are a beloved autumn tradition. Ibaraki Prefecture is proud to be Japan's top producer of chestnuts, both in terms of cultivation area and ...

Yamagata
Kujira Mochi
Yamagata Local cuisine

Kujira Mochi

Kujira Mochi (くじら餅, Kujira mochi) is a traditional sweet that has been enjoyed for generations in the Shinjō and Mogami regions of Yamagata Prefecture. Despite its name, i...