Japanese Cuisine - Local cuisine
Mojiko yaki curry
Mojiko yaki curry is really fragrant and delicious when a Japanese restaurant called Yamadaya, where Mojiko is located, poured the curry into an earthen pot and baked it in an o...
Tokushima Burger
These hamburgers are made from Tokushima brand ingredients such as Awa beef, Awa chicken, and Naruto snapper that meet the criteria of the local accreditation committee and are ...
Anmochi zoni
Anmochi zoni was introduced to Sanuki in Sanuki during the Edo period, and the sugar of one of Sanuki Sanshaku (other than salt and cotton) was encouraged and produced. And some...
Iwakuni Lotus root
Iwakuni is one of the leading production areas of lotus root in Japan. The distinctive feature of Iwakuni Lotus root is the texture of mochi mochi. The fruit is stuffed, and fro...
bone gnawing
The 'bone-kajiri' is a local dish in the Hitoyoshi and Kuma regions, especially in Okukuma (Kamikuma/Yunomae-machi, Taragi-cho, and Mizuki-mura). For cooking, meat with bones s...
Shijimi Tsukudani
Because Lake Shinji is a brackish lake, it is suitable for growing shijimi. It is Japan's largest freshwater catch, and Lake Shinjiko Shijimi has become a famous brand nationwid...
Kashiwa mochi
It is made throughout Shimane prefecture during the Tango Festival, and is popular as a snack for children. It is called “kashiwa mochi,” but since kashiwa leaves do not grow na...
Tofuchikuwa
Generally speaking of chikuwa, fish is normal, but “Tofuchikuwa” is a unique processed food found in the central and eastern areas of Tottori Prefecture. It is steamed by mixing...
Okai/Tea Gayu
In Wakayama Prefecture, 'chagayu' is referred to as' Okaisan 'or' Okayu-san. ' Because rice was valuable in the prefecture with many mountains, which is also called 'wood countr...
Bukudan Onigiri
Oki Island is an archipelago in the northeast of Shimane Prefecture and consists of four main islands and more than 180 small islands. The island of Oki is surrounded by the sea...