Japanese Cuisine - Local cuisine
Misawa Pica Cuisine
Pica is the cartilage around pork belly, and it is a valuable part that can only be removed from one pig. Misawa pika ryori was invented as a stew dish that can also be eaten wi...
Hirosaki Igamenchi
It is a home-cooked dish in which squid legs (geso) are tapped with a kitchen knife, and seasonal vegetables are mixed with flour, and fried or grilled. Compared to Aomori and ...
Ominato Navy Croquette
It is said that the Ominato Naval Croquette originated in the Meiji period based on a croquette recipe that was served to meals of former naval units deployed in present-day Omi...
Momotaro grapes
Okayama, a sunny country, is blessed with its climate and climate, and is called the fruit kingdom. Speaking of grapes from Okayama, “Muscat of Alexandria” and “Pione” are famo...
Yomenakase
Yomenakase is the name of the aorta of cattle in the Tsuyama area of Okayama prefecture, and depending on the region, it is called blood vessel, hatsumoto, korikori, etc. It is...
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...
