Local cuisine｜Japanese Regional Cuisine(Page.22)

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Nagano

Nagano Local cuisine

Nozawana-zuke

In Shinshu, people say, “Snow, kotatsu, and pickled nozawana.” The region’s mineral-rich snowmelt and the temperature differences between day and night give nozawana its sweetne...

Fukushima

Fukushima Local cuisine

Awamanju

Awamanju, beloved in Yanaizu in Fukushima’s Aizu region, is a traditional Japanese sweet known for its vivid yellow color and distinctive texture. Its story dates to 1818, when ...

Fukushima

Fukushima Local cuisine

Shimi-dofu

Shimi-dofu is a nutritious food rich in protein, calcium, iron, vitamin E, and lecithin. It keeps for a long time and can be used in a variety of dishes throughout the year. Fre...

Fukushima

Fukushima Local cuisine

Ika Ninjin

Ika Ninjin is a regional dish from northern Nakadōri in Fukushima Prefecture. This traditional New Year’s staple is a simple soy-marinated dish of finely sliced carrots infused ...

Fukushima

Fukushima Local cuisine

Dengaku

Dengaku is tofu skewered on bamboo, coated with miso or other toppings, and grilled over a fire. Aizu miso dengaku is known for its sauce, made by blending red miso with sugar a...

Yamagata

Yamagata Local cuisine

Tama Konnyaku

Yamagata has long been a producer of konnyaku yam, and tama konnyaku—affectionately called “tama-kon”—is a local soul food. As the name suggests, it consists of spherical konnya...

Yamagata

Yamagata Local cuisine

Natto-jiru

Natto-jiru is a nourishing winter home-style dish that has long been enjoyed in Yamagata Prefecture. Whole natto beans are ground to bring out their flavor, and the soup is pack...

Yamagata

Yamagata Local cuisine

Dondon-yaki

In Yamagata’s inland region, Dondon-yaki is usually flavored with sauce. Its defining feature is that it is rolled around a disposable chopstick, making it easy to carry. To mak...

Akita

Akita Local cuisine

Gibasa

Gibasa, enjoyed as a local food in Akita Prefecture, is a type of akamoku, a seaweed in the Sargassaceae family. It is known for its strong stickiness and distinctive crisp text...

Akita

Akita Local cuisine

Tonburi

Tonburi is a little-known Akita specialty often served as an appetizer. Made from the seeds of the kochia plant, it looks and feels much like caviar, earning it the nickname “ca...

Akita

Akita Local cuisine

Babahera

Babahera is a roadside ice cream sold throughout Akita Prefecture, where it is widely known. It has a light, refreshing texture and gentle sweetness, and has been sold in the sa...

Akita

Akita Local cuisine

Junsai

Mitane in Akita Prefecture is known as Japan’s leading producer of junsai. Junsai is a perennial aquatic plant in the water lily family that grows naturally in clear ponds and m...

Akita

Akita Local cuisine

Kiritanpo

Kiritanpo nabe is a traditional local dish from Akita Prefecture. It is made with tanpo—cooked non-glutinous rice that is mashed, wrapped around the end of a cedar stick, and gr...

Miyagi

Miyagi Local cuisine

Sasakama

Today, kamaboko generally refers to steamed fish cake with a half-cylinder shape. Sasakama, by contrast, is grilled fish cake shaped like a bamboo leaf. Carefully kneading the f...

Miyagi

Miyagi Local cuisine

Zunda Mochi

Zunda mochi is made by boiling green soybeans (edamame) in salted water, crushing them in a mortar, mixing them with sugar, and coating mochi with the paste. It has long been a ...

Iwate

Iwate Local cuisine

Pīman Miso

Pīman Miso, a regional specialty of Iwate Prefecture, is a versatile condiment that balances the mild bitterness of green peppers with the sweetness of rice koji. It is said to ...