Japanese Cuisine - Local cuisine
Utsunomiya Gyoza
If you say Utsunomiya, say dumplings, dumplings, it's Utsunomiya. There is also a statue of dumplings in front of Utsunomiya Station. Utsunomiya dumplings are mainly vegetables,...
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...
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 ...
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...
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...