Japanese Cuisine - Local cuisine
Kashiwa mochi
“Kashiwa mochi,” which is popular all over Shimane prefecture, is a traditional Japanese confectionary made at Tango Festival and events called “mud removal” after rice planting...
One hundred thousand koku manju
“100,000 koku manju,” which originated in Gyoda City, Saitama Prefecture, is a famous confectionary representative of the Japanese confectionary store “JUMANGOKU FUKUSAYA,” whic...
Mito natto
“Mito natto,” a specialty of Mito City, Ibaraki Prefecture, is one of Japan's representative fermented foods. There are various theories about its origin, but legends are known ...
Sand dune long potato
“Sakyu Nagaimo,” cultivated in the sand dune area in central Tottori prefecture, is a specialty representative of Tottori prefecture, characterized by its crispy texture and bea...
Natto mochi
Yamagata Prefecture's local dish “natto mochi” is known as a local winter staple. This dish, which is made at home during New Year's and cold seasons, continues to be loved by l...
Shisono water gyoza
The local gourmet “suzuno mizu gyoza” from Susono City, Shizuoka Prefecture, is a healthy boiled gyoza characterized by the green skin kneaded with moloheiya, a local specialty....
