Japanese Cuisine - Local cuisine
Sea bream chazuke ureshino
It is a family dish handed down to Wakaeiya since the Edo period, and it is ochazuke served with fresh sea bream pickled in a family tradition of sesame noodles on hot rice and ...
Tochimochi (tochimochi)
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is very bitter, and it has a strong taste that makes your tongue tingle and pain. It is said that ...
Dango soup
Dango-jiru is a typical dish of Oita, where dumplings made by kneading flour and spreading them into strips are made with miso along with vegetables from the four seasons. It is...
Cancer jiru
Ganjiru is a local dish of Usa made using crab (also called mokuzugani or zugani) caught in large and small rivers that flow through the Usa Plain from winter to spring. Since i...
Hinagu Chikuwa
It is said that Hinagu chikuwa began in Meiji 16 when bamboo was rolled up and rotated while baking it. The characteristic of Hinagu chikuwa is that it conveys the same taste as...
Korean candy
“Korean candy” is the oldest venerable traditional confectionery in Kumamoto, and it was initially called “Chosei candy” or “Higo candy”, but it was brought by Kiyomasa Kato dur...
Aso pickled mustard
“Aso mustard” is a traditional vegetable grown in the cold climate of Aso and the land of volcanic ash, and is characterized by its thin stems, chewy texture, and unique spicy i...
Ichimonji Guruguru
“Hitomoji” is called wakegi outside of Kumamoto, but those grown in Kumamoto are unique ones that are slightly thicker overall and have a large bulge of white roots. There are v...
Yamato tea porridge
Yamato tea porridge is a local dish known as “Okaisan” in Nara. It is a simple dish that is boiled with hojicha in cotton sachets in boiling water and cooked together with rice...
Miki Monaka
In the crispy and light skin, red bean paste made with Dainagon azuki beans is tightly contained, and it has an irresistible texture that cuts smoothly while having moderate ela...