Japanese Cuisine - Local cuisine
Funa kanroni
The local dish “funa kanroni” from Koga City, Ibaraki Prefecture, is a traditional dish that has continued since the Edo period, and is still loved by the local community. Koga ...
Dondolish rice
“Dondoroke rice” is a traditional local dish handed down from the eastern part of Tottori prefecture to the central region, and is cooked rice using tofu and locally grown veget...
Ago chikuwa
“Ago chikuwa” is a local dish representing Tottori Prefecture, and as the name suggests, it is a flying fish (called “jaw” in Tottori) as the main ingredient. Whereas common wal...
Dutch ware
The appearance of “Dutch yaki” is similar to oban-yaki or imagawa-yaki. However, it is not red bean paste or cream that is contained in a fluffy sweet dough like waffles, but ha...
Shimada soup with lots of ingredients
“Shimada soup” is a soup made with plenty of local ingredients invented in Shimada City, Shizuoka Prefecture, as part of a dietary education promotion plan. This dish, which has...
Ohataki meat roll
“Ohataki no Nikumaki,” a soul food from the Enshu region, is a dish made by wrapping “ohataki,” which has been handed down since the Edo period, wrapped in pork and grilled with...
Onsen manju
Izu Nagaoka Onsen is a major hot spring resort with 130 hot springs, and “hot spring manju” is one of its specialties. The hot spring manju offered at each store has its own cha...
Nikenjaya mochi
Nikenjaya mochi is an old-fashioned kinako mochi made by wrapping red bean paste in smooth raw mochi and sprinkled with fragrant soybean flour. It was founded in 1575, and the o...
Misaki bowl
“Misakidon” is a popular kaisendon in Hinomisaki, where the tallest stone lighthouse in Japan is located. Fresh seafood caught locally is luxuriously served and seasoned with a ...