Japanese Cuisine - Local cuisine
Ramen salad
Vegetable ingredients are more than chilled Chinese and are eaten as Izakaya and home-cooked dishes in Hokkaido. In the days when there were no products, the mainstream ones wer...
Boiled black beans
Kurodaizu is a black bean that is mainly produced in the Tanba region, such as Kyotamba-cho and Nantan City. The history of cultivation is old, and soybeans themselves were coun...
Kamo eggplant dengaku
Kamo eggplant is one of the most popular traditional vegetables in Kyoto. It features a round shape that is more than 10 cm in diameter, has a solid weight, does not boil down e...
Takenoko soup
It is a local dish of Aomori Prefecture in a soup made with bamboo mushrooms. The bamboo shoots that can be harvested in Aomori are not thick and large mousuchik, but small bamb...
Saitama Satoimo
Taro is also composed in the poems of Manyoshu. It is an essential ingredient in Japanese food culture since ancient times, but Saitama Prefecture has the highest crop yield of ...
Okinawa Miyakojima Mango
Miyakojima is a remote island in Okinawa and is a subtropical island located approximately the same latitude as Miami, Florida. The mango grown in the light of the strong tropi...
Kirazumochi
Okara, which is a byproduct of tofu making, can be eaten throughout Japan and is called “Unohana”, “Kiram”, “Karasu”, and “Oama”. The name “kirido” comes from “cutting” which yo...
Odawara Kamaboko
The history dates back to the Edo period, and at the time of Sankinkotai, the samurai staying in Odawara-juku and Hakone onsen were sure to go up to eat kamaboko, and the samura...
