Japanese Cuisine - Local cuisine
Ebisu (berobero)
Ebisu is sometimes an egg agar and is an essential food for every festival or celebration. It is said that there are roots in the “egg agar” described in the Edo period cookboo...
Gorojima Kintoki
Gorojima Kintoki is a sweet potato that is mainly produced in the Agasaki district of Gorojima and Uchinada sand dunes in Kanazawa City, Ishikawa Prefecture. The pericarp is dar...
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'...