Japanese Cuisine - Local cuisine
Mito Natto
No one knows Mito natto right now, right? Ibaraki is more than a fermented food representative of Japan. In 1083, when MINAMOTO no Yoshiie stayed at a mansion in Mito City on th...
mackerel sand
A simple menu with plenty of greasy mackerel, fried with pepper, and added lettuce and onion slices, is a mackerel sandwich that became a local gourmet of Kashiwazaki City. If y...
sand dunes
Dune Nagaimo, a representative of Tottori Prefecture, is grown in the sand dunes of central Tottori Prefecture, and is characterized by its crispy, crunchy, and straight length....
Chiba peanut
The growth of peanut production in Sammu City, Chiba Prefecture seems to be because there are a lot of volcanic ash in this area and it was not suitable for other crops. The cha...
Seisenryo Soft Serve
Speaking of soft ice cream, it became so famous that it was called “Seisenryo soft serve ice cream”. It is a soft serve ice cream of Seisenryo Jersey Hat, famous in Yamanashi Pr...
Ishigakijima pineapple
This pineapple has been grown on Ishigaki Island since ancient times and is often eaten by locals. It is characterized by its heavy weight and rounded shape. Hawaii seeds are ri...
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...
