Japanese Cuisine - Local cuisine
Nozawa pickled
As it is said to be “snow, kotatsu and leaf pickling in Shinshu”, this mineral-rich snow melting water and cold difference between day and night is sweet, Mizumizu Nozawana, w...
Nagano Oyaki
Oyaki, a specialty of Nagano Prefecture, is a food made by melting flour and buckwheat flour in water, kneaded, and then wrapped in a thin, sprawled skin with azuki beans and ve...
noppei soup
Basically, it contains ingredients such as root vegetables, chicken, and konnyaku, and is characterized by the thickening of taro. It has been familiar with each family in Niiga...
Chinatown Nikuman
It is different from the meat mans sold at convenience stores. There are quite a few restaurants in Yokohama Chinatown that sell Nikuman, but each has its own characteristics an...
Dumplings with feathers
Dumplings with feathers originated in Kamata, Ota Ward. It was sold since the 1980s. The crisp feeling of the feather part and the juiciness of the contents are the best. There'...
Tokyo Agepan
Did you know that agepan is a gourmet originated in Ota-ku, Tokyo? It seems that it was originally born to improve nutrition for children who are scarce in calories. Both me in ...
azuki zoni
Zoni in Oshogatsu is rich in local color, and various zoni are eaten throughout the country, but Tottori's ozoni is predominantly made with soft boiled marumochi in the soup of ...
Sorakitamochi
“Sorakitamochi” is a local confectionary that has long been loved by Himeshima, a remote island floating at the western tip of the Seto Inland Sea. Himeshima is about 20 minutes...
