Japanese Cuisine - Local cuisine
Okinawan Mozuku Vinegar
When chewing, it has a texture like a wakame, but it is characterized by strong stickiness as the surface is lukewy. More than 95% of mozuku consumed in Japan are produced in O...
Okinawa zenzai
Kintoki beans and broth boiled in brown sugar are chilled and served in a bowl, and are topped with several pieces of white balls and fluffy oyster ice. In Okinawa, it is said t...
Yokosuka Navy Curry
In the Meiji period, the menu devised to combat beriberi of naval soldiers is derived from naval curry. I was able to eat meat and vegetables in a balanced manner, and it also b...
Omakizushi
It is a type of sushi that has been handed down to farmers and other families. Its history dates back to around the Kansei era (1789-1801), and there is a theory that it has its...
white dumplings
In Noda City, Chiba Prefecture, there is a specialty shop that originated from white gyoza. The founder made white dumplings from Chinese white (pie) in Manchuria. If you imagin...
Hakata zoni
It is an essential zoni for New Year's holidays, but Hakata zoni is eaten mainly in Fukuoka City and Hakata area. A characteristic feature of Hakata zoni is that you can put in...
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...