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

Japanese Cuisine - Local cuisine

Miyazaki
Tsuwabuki
Miyazaki Local cuisine

Tsuwabuki

Tsuwabuki (earthworm) is a perennial herb in the Asteraceae family that often grows naturally in southern Kyushu, and is an attractive wild vegetable with glossy leaves and a un...

Chiba
Sexology
Chiba Local cuisine

Sexology

“Sexogaku mochi” is a local dish handed down in the Katori/Kaiso area of Chiba prefecture, and is a special mochi invented by farmer leader Ohara Yugaku (Ohara Yugaku) in the la...

Okinawa
Mimigar
Okinawa Local cuisine

Mimigar

Okinawa's local dish “mimigar” is a delicacy that uses pork ears and is characterized by its unique crunchy texture. “Mimigar” means “ear” in the Okinawan dialect, and there is ...

Yamaguchi
Chicken chicken burdock
Yamaguchi Local cuisine

Chicken chicken burdock

Chicken chicken burdock is a popular local dish that originated in Yamaguchi prefecture, spread from school lunches, and is now a popular dish both inside and outside the prefec...

Yamaguchi
Kabuzoni
Yamaguchi Local cuisine

Kabuzoni

Kabuzoni is a simple yet flavourful local dish that is widely eaten mainly in Hagi City, Yamaguchi Prefecture. It is popular as a staple New Year's dish, and is made with soy sa...

Ehime
popo
Ehime Local cuisine

popo

Popo is a fruit of the Banreishi family native to North America. It is also called Akebigaki because its appearance resembles a persimmon and its flesh and seeds resemble persim...

Okayama
Kibidango
Okayama Local cuisine

Kibidango

Okayama prefecture is a peach producing area, so Okayama is famous as a place related to the Japanese folktale “Momotaro”. Kibidango became popular as an auspicious food that b...

Okinawa
Champloo
Okinawa Local cuisine

Champloo

Champloo is one of Okinawa's representative home-cooked meals, and is a simple yet nutritious dish made by frying tofu, vegetables, and sometimes pork and eggs together. In the ...

Ibaraki
Funa kanroni
Ibaraki Local cuisine

Funa kanroni

The local dish “funa kanroni” from Koga City, Ibaraki Prefecture, is a traditional dish that has continued since the Edo period, and is still loved by the local community. Koga ...

Tottori
Dondolish rice
Tottori Local cuisine

Dondolish rice

“Dondoroke rice” is a traditional local dish handed down from the eastern part of Tottori prefecture to the central region, and is cooked rice using tofu and locally grown veget...

Tottori
Ago chikuwa
Tottori Local cuisine

Ago chikuwa

“Ago chikuwa” is a local dish representing Tottori Prefecture, and as the name suggests, it is a flying fish (called “jaw” in Tottori) as the main ingredient. Whereas common wal...

Akita
Dutch ware
Akita Local cuisine

Dutch ware

The appearance of “Dutch yaki” is similar to oban-yaki or imagawa-yaki. However, it is not red bean paste or cream that is contained in a fluffy sweet dough like waffles, but ha...