Japanese Cuisine - Local cuisine
Sasa Kamaboko
Generally speaking of “kamaboko” today, a half-cylinder steamed kamaboko is normal, but bamboo kamaboko is a baked kamaboko shaped into a bamboo leaf. The carefully kneaded bamb...
Dondon-yaki
Dondonyaki in the inland area of Yamagata Prefecture has a common sauce taste, and its biggest feature is that it is wrapped around a piece of chopsticks to make it easy to carr...
Kujiramochi
Kujiramochi is a local confectionery that has been handed down since ancient times in Shinjo and the surrounding Mogami region. It is called whale mochi, but it does not contai...
Natto soup
Natto Jiru, which is very nutritious, is a home cooking in winter that has been popular since ancient times in Yamagata Prefecture. Natto is crushed from grains to enhance its t...
Tama-konjac
Yamagata has long been the producing area of konjac potato, and “Tamakon” is a soul food of Yamagata prefectural people who have been nicknamed “Tamakon”. As its name suggests, ...
Frozen tofu
Frozen tofu is a healthy food rich in protein as well as calcium, iron, vitamin E and lecithin. It can be stored for a long time, so it can be used in various dishes all year ro...
How carrot
Kaganjin is a local dish of the northern part of Nakadori in Fukushima Prefecture. It is a traditional dish that is indispensable for New Year's holidays. It is a simple soy sau...
Peppers miso
In Iwate Prefecture's local gourmet “sweet pepper miso”, you just need to add soy sauce and sugar in plenty of sweet pepper and koji. If you get a lot of peppers, you definitely...
grilled chestnuts
Ibaraki Prefecture boasts the number number one in Japan for both the cultivation area and production volume of chestnuts. It is said that cultivation began in Ibaraki Prefectu...