Local cuisine｜Japanese Regional Cuisine(Page.23)

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Aomori

Aomori Local cuisine

Takenoko-jiru

Takenoko-jiru is a regional soup from Aomori Prefecture made with bamboo shoots. The bamboo shoots gathered in Aomori are slender varieties such as nemagari-dake, rather than th...

Aomori

Aomori Local cuisine

Kenojiru

Kenojiru is a regional dish eaten throughout the Tsugaru area and beyond in Aomori Prefecture. It is a soup made by simmering finely chopped vegetables in kombu stock. Ingredien...

Hokkaido

Hokkaido Local cuisine

Ramen Salad

Ramen Salad has more vegetable toppings than hiyashi chuka (chilled ramen) and is served in Hokkaido izakaya pubs and at home. Before ready-made products were available, it was ...

Hokkaido

Hokkaido Local cuisine

Haskap

Haskap is a blue-purple berry native to Hokkaido. Because it is rare, it is also known as the “phantom fruit,” and it has long been enjoyed by the Ainu people. Its name comes fr...

Hokkaido

Hokkaido Local cuisine

Matsumaezuke

A regional dish made with kelp, a specialty of the Matsumae area of Hokkaido. Herring roe, dried squid, and kelp are marinated in soy sauce to make a preserved food. It is commo...

Wakayama

Wakayama Local cuisine

Kushi Gaki (Strung Persimmons)

Kushi Gaki (串柿, strung persimmons) has a history that dates back approximately 400 years in Shigo. The dry, cold winds blowing down from the Izumi Mountain Range create ideal ...

Yamanashi

Yamanashi Local cuisine

Seisenryo Soft Serve

Seisenryo Soft Serve has become so famous that it is often synonymous with soft serve itself. It is served at the well-known Seisenryo Jersey Hut in Yamanashi Prefecture. Made w...