Japanese Regional Cuisine - Discover the charm of Japan through local cuisine
Japanese Regional Cuisine

Japanese Cuisine - Local cuisine

Tochigi
Tochiotome
Tochigi Local cuisine

Tochiotome

Tochigi Prefecture is a strawberry kingdom that has maintained the number one strawberry crop for over half a century. Among them, Tochiotome is one of the largest varieties pro...

Tochigi
Salt bean daifuku
Tochigi Local cuisine

Salt bean daifuku

In Tochigi Prefecture, there are not many shops that use Japanese sweets such as Daifuku, and salt bean daifuku is a super staple among the assortment. It is a bean daifuku with...

Tochigi
yuba
Tochigi Local cuisine

yuba

Yuba is a traditional ingredient in Nikko, and it seems that it already existed in the Nara period. When you use kanji, it is written as “yuba”, and the notation is different fr...

Ibaraki
Wants too
Ibaraki Local cuisine

Wants too

Ibaraki Prefecture has the number 1 dried potato production in Japan. 90% of the total output is from Ibaraki Prefecture. It is not only delicious, but also nutritious, rich in ...

Gunma
Grilled manju
Gunma Local cuisine

Grilled manju

Steamed manju is steamed on skewers, coated with thick miso sauce, put on fire and burned. In Gunma Prefecture, winter wheat made by nime-making has been popular since ancient t...

Ibaraki
Handmade sashimi konnyaku
Ibaraki Local cuisine

Handmade sashimi konnyaku

The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since ancient times, and is said to be the birthplace of konjac. This is derived from the fact that ...

Gunma
Takasaki pasta
Gunma Local cuisine

Takasaki pasta

Gunma Prefecture seems to be suitable for the production of agricultural crops because of its long daylight hours even in winter and the soil is well watered. From this backgrou...

Akita
Kiritanpo
Akita Local cuisine

Kiritanpo

Kiritanpo is a food made with mashed glutinous rice wrapped around a stick of cedar from the tip and baked danpo-mochi is removed from the stick and cut it easily to eat. It is ...

Akita
Junsai
Akita Local cuisine

Junsai

Junsai is a perennial aquatic plant that floats leaves on the surface of water, like water lilies. Eat shoots that are under the water. It is covered in a jelly-like slump and f...

Akita
Babajera
Akita Local cuisine

Babajera

Babajera is an ice sale on the street where people of Akita do not know. It is a refreshing mouth, gentle sweetness, and a sales style that has never changed since ancient times...

Akita
Basa
Akita Local cuisine

Basa

Gibashi is the same seaweed as wakame and mozuku, which has been eaten in Akita Prefecture since ancient times. Its official name is Akamoku, it is a non-calorie product that ha...

Akita
Tonburi
Akita Local cuisine

Tonburi

It is a hidden dish of Akita Prefecture, “Tonburi” served. Although it is a seed of borax, it looks and feels like caviar. Tonburi, also known as “field caviar”, is rich in nutr...