Japanese Cuisine - Local cuisine
Irabou soup
Irabou refers to “elabu sea snake”, and irabou soup is a traditional Okinawan dish using this sea snake. The caught irabou is a dish made from island tofu, pork, kelp, wild gra...
Sater under Ghee
Sata under gi is a traditional deep-fried confectionery in Okinawa prefecture. In the Okinawan dialect, “sater” refers to sugar, “anda” refers to oil, and “agi” refers to fryin...
Tannafakleu
It is a simple baked confectionery made with brown sugar, flour, and eggs, invented by Jiro Tamanaha (Tannafa Giroux), who runs a confectionery dealer in Shuri Masashi Town in M...
Open port roll cake
Sasebo Open Port Roll Cake is a popular sweet of “Sasebo ☆ Star Product” developed with the aim of becoming a new specialty product representing Sasebo. A coffee flavored spong...
Fish squirt
Sea squirt is a marine product rich in minerals from the sea, called “sea pineapple” because of its shape. The production volume in Miyagi prefecture is the number one in Japan...
Shinko manju
Shinkomanju are made to serve as offerings to the Hatsuuma Festival held in February of the lunar calendar at Ippeizuka Inari Shrine in Tanuma-cho, Sano City. “Shinko” not only...
Mukago gohan
It's cooked rice from Mukago. “Mukago” is a small bud (shiyuga) formed at the base of leaves such as Japanese oysters and natural yam (dioscorea), and Ibaraki prefecture is famo...