Local cuisine(Page.18) - Japanese Regional Cuisine

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Ehime

Ehime Local cuisine

Pawpaw

Pawpaw (ポポー, Pawpaw) is a fruit native to North America, belonging to the Annonaceae family. Its appearance resembles an akebi (chocolate vine fruit), while its flesh and see...

Kagawa

Kagawa Local cuisine

Shippoku

While Sanuki Udon (讃岐うどん, Sanuki udon) is incredibly famous, there was once a concern that eating udon with just soy sauce-based broth might not provide enough nutrition. ...

Kagawa

Kagawa Local cuisine

Soy Sauce Fava Beans

Kagawa Prefecture is known for its dry climate and numerous reservoirs, as it has few large rivers and receives little rainfall. Due to the dry terrain, many fields were histori...

Kagawa

Kagawa Local cuisine

Anmochi Zoni

Anmochi Zoni (あんもち雑煮) is a rare regional specialty born from the history and culture of Kagawa Prefecture. During the Edo period, sugarcane and sugar refining methods w...

Tokushima

Tokushima Local cuisine

Tokushima Burger

Tokushima Burger (とくしまバーガー) is a hamburger crafted using high-quality local ingredients such as Awa beef, Awa chicken, and Naruto sea bream. Only those that meet the loc...

Yamaguchi

Yamaguchi Local cuisine

Iwakuni Lotus Root

Iwakuni Lotus Root (岩国れんこん, Iwakuni renkon) is a celebrated specialty of Iwakuni City, one of the leading lotus root-producing regions in Japan. Iwakuni Lotus Root is ch...

Yamaguchi

Yamaguchi Local cuisine

Moji Port Baked Curry

Moji Port Baked Curry (門司港焼きカレー, Moji-kō yaki kare) has a fascinating origin story. It is said to have been created at a Japanese restaurant called "Yamadaya" in Moji Po...

Shimane

Shimane Local cuisine

Shijimi Tsukudani (Seasoned Freshwater Clams)

Lake Shinji, a brackish-water lake, provides the ideal environment for raising shijimi clams. It boasts the highest shijimi harvest in Japan, and its "Shinji-ko Shijimi" is a na...

Shimane

Shimane Local cuisine

Izumo Zenzai

Izumo Zenzai (出雲ぜんざい) is said to originate from Izumo, a sacred place where, according to legend, all the gods of Japan gather during the 10th month of the lunar calendar,...

Shimane

Shimane Local cuisine

Imoni

In Tsuwano, as autumn approaches, you’ll often hear locals say, "It’s the season for Imoni." Imoni is a delightful stew made primarily with roasted sea bream and taro, ingredien...

Tottori

Tottori Local cuisine

Sakyu Nagaimo

Sakyu Nagaimo (砂丘ながいも, Sakyu nagaimo) is a signature specialty of Tottori Prefecture, grown in the sandy soil of the central Tottori Sand Dunes. Known for its crisp textur...

Nara

Nara Local cuisine

Yamato Tea Porridge

Yamato Tea Porridge (大和の茶粥, Yamato no chakayu) is a traditional dish affectionately known as "okaisan" in Nara. It is a simple yet comforting recipe made by steeping roa...

Nara

Nara Local cuisine

Yoshino Kuzumochi

Yoshino Kuzumochi (吉野の葛餅, Yoshino kuzumochi) is a traditional specialty that recreates the taste of kuzu mochi once enjoyed in the old households near Yoshino Mountain. Ca...

Shiga

Shiga Local cuisine

Red Konjac

Red Konjac (赤こんにゃく, Aka Konnyaku) is a rare delicacy unique to Japan. There are various theories about its origin: one suggests that the flamboyant warlord Oda Nobunaga ...

Kyoto

Kyoto Local cuisine

Shogoin Turnip

The Shogoin Turnip (聖護院かぶ, Shogoin kabu) is one of Japan’s largest turnips and is classified as a traditional Kyoto vegetable, as well as a distinctive brand of Kyoto produ...

Kyoto

Kyoto Local cuisine

Kujo Negi

Kujo Negi (九条葱, Kujo negi) is a type of Japanese green onion and one of Kyoto's traditional vegetables, known as "Kyo-yasai." It is said to have originated from a wild onion ...