Japanese Cuisine - Local cuisine
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...
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...