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

Japanese Cuisine - Local cuisine

Hokkaido
Haskap
Hokkaido Local cuisine

Haskap

Haskap, which has spread its name as a specialty fruit in Hokkaido, is used for jam and sweets, taking advantage of its intense acidity. “Haskap” is also said to be the fruit of...

Kanagawa
Daisen tofu
Kanagawa Local cuisine

Daisen tofu

Daisen tofu was created by people visiting Daisenji Temple in Isehara, Kanagawa Prefecture during the Edo period. Nigari is 100% silk tofu, and there are inns and tofu restauran...

Kagoshima
Soramame
Kagoshima Local cuisine

Soramame

Kagoshima Prefecture is the first place in Japan with a large separation of other prefectures, both in the area of plantings and the amount of shipping. It is characterized by ...

Saga
Zaru tofu
Saga Local cuisine

Zaru tofu

Natural bittern is put into soy milk, solidified, and then put it in a colander, so when moisture drains naturally, you can get “zaru tofu”. Because it is not exposed to water,...

Wakayama
Uzumizuzen
Wakayama Local cuisine

Uzumizuzen

Uzumi is a Buddhist style dish in which tofu and shiitake mushrooms are topped with sumashiru made from shiitake mushrooms or kelp and filled with rice. Add condiments such as s...

Wakayama
Mikan mochi
Wakayama Local cuisine

Mikan mochi

Wakayama Prefecture boasts one of the leading tangerines production in Japan. In particular, the Arita region, which is the production area of Arita mandarin oranges, is a mount...

Shimane
Sumoji
Shimane Local cuisine

Sumoji

Shimane Prefecture boasts the nation's top annual catch of mackerel. Delicious mackerel with fat is taken by the cold rough waves of the Sea of Japan. “Sumoji” is a type of chir...

Hiroshima
Taiko no Rikimochi
Hiroshima Local cuisine

Taiko no Rikimochi

The Senjokaku in Miyajima is a main tiled Irimoya-style Taikyodo built by Hideyoshi TOYOTOMI in order to recite Senbu Sutra in 15th Tensho and ordered Ekei Ankokuji to recite Se...

Okinawa
blue papaya
Okinawa Local cuisine

blue papaya

In Okinawa and Southeast Asian countries, it is harvested in blue time before the fruit ripens and enjoys it as a vegetable. This immature blue papaya is a blue papaya. It has ...

Saga
Saga Nori
Saga Local cuisine

Saga Nori

Saga Nori is farmed in the Ariake Sea. Nutrient-rich fresh water and seawater are moderately mixed by the tide flow and miraculously has a moderate salinity concentration for pa...

Chiba
Sex mochi
Chiba Local cuisine

Sex mochi

It was invented by 'OHARA YUGaku', a peasant leader who was active in the end of the Edo period. The name 'Seigaku mochi' is named after the study 'Seigaku' taught by Yugaku OHA...

Chiba
Yangome
Chiba Local cuisine

Yangome

“Yangome” is a dish made of stir-fried rice and boiled azuki beans mixed with sugar. It looks similar to Akihan, but slightly sweet and has a parapara. It is eaten as an auspici...