Japanese Cuisine - Local cuisine
Barappa Manju
Barappa Manju is made from ancient times in the Hokuso region of Chiba Prefecture, and is eaten on summer festivals and on the day of Hare. By the end of wheat fall, grind the h...
Matsumae pickled
It is a local dish using kelp, a specialty of Hokkaido Matsumae region. It is a preserved food with herring roe, surume and kelp marinated in soy sauce. It is often eaten locall...
Ayu confectionary
Ayu confectionary is a famous confectionary from Gifu in the shape of sweetfish swimming in the Nagara River, wrapped in castella dough. Gifu prefecture is called Hiyama concen...
Kurikinton
Kurikinton is a local confectionary with ties to Gifu's Mino region. It is a simple, heartwarming chestnut confectionary made by combining chestnuts and a little sugar and finis...
Misogi dango
Miso dango is a traditional confectionary from Hashima City. It is a simple dish made by wrapping koshian in rice flour dumpling dough, putting it on 2 skewers, applying dengaku...
Miyagi Zundamochi
Zundamochi is a mixture of green soybeans (edamame) before soybeans are boiled in salt and crushed in a mortar, added sugar and mixed into rice cakes. It has been used as a hous...
Shimotsukare
On the first day of February (the first morning of the afternoon of February), it is an event meal that is served to Inari Shrine along with red rice. A thankful dish called luc...