Local cuisine(Page.7) - Japanese Regional Cuisine

AD

Cooking Classes

Cooking Classes in Japan

airKitchen allows travelers from all around the world to book and experience authentic cooking classes. Chose your best cooking class from 1000+ classes.

Hiroshima

Hiroshima Local cuisine

Beef Manju

Beef Manju (牛まん, Gyu-man) is a savory steamed bun filled with premium Hiroshima beef of A4 to A5 quality. Each bun contains a generous 20 grams of this top-grade beef. The fi...

Wakayama

Wakayama Local cuisine

Jabara Citrus

Jabara Citrus (じゃばら, Jabara) is a rare and unique citrus fruit that was once found growing wild on a single tree in Kitayama Village, Wakayama Prefecture. Its standout fe...

Wakayama

Wakayama Local cuisine

Pickled Plums (Umeboshi)

Pickled Plums (梅干, Umeboshi) are one of Wakayama Prefecture’s most famed local specialties. Wakayama leads Japan in both the cultivation area (5,620 hectares as of 2009) and s...

Wakayama

Wakayama Local cuisine

Wakayama Arida Mikan

Mikan (Japanese mandarin orange) is one of Japan's signature winter fruits. According to the latest data from the Ministry of Agriculture, Forestry, and Fisheries in 2023, Wakay...

Wakayama

Wakayama Local cuisine

Goma Tofu

Goma Tofu (ごま豆腐, sesame tofu) is a staple of shojin ryori, traditional Buddhist vegetarian cuisine, originating over 1,200 years ago at Mount Koya in Koya Town, Wakayama Pre...

Wakayama

Wakayama Local cuisine

Kanzanji Miso

Kanzanji Miso (金山寺味噌, Kanzanji miso) is a mild and flavorful type of edible miso produced in Wakayama Prefecture. It is made by fermenting and aging a mix of gourd, eggplan...

Wakayama

Wakayama Local cuisine

Yakimochi

Yakimochi (やきもち, roasted rice cake) is a specialty of Mount Koya, with its origins tied to the legendary "Jokishiya." It is said that during the foundation of Mount Koya, an...

Wakayama

Wakayama Local cuisine

Sasamaki Anpu

Sasamaki Anpu (笹巻あんぷ) is a traditional sweet deeply tied to the history of Kōyasan. Its roots date back to the Yamato period, when monks are said to have brought the techni...

Saga

Saga Local cuisine

Ariake Sea Cuisine

Ariake Sea cuisine (有明海料理, Ariake-kai ryori) hails from the nutrient-rich waters of the Ariake Sea, which spans Kumamoto, Saga, Fukuoka, and Nagasaki Prefectures. Countless...

Saga

Saga Local cuisine

Shoro Manju

Shoro Manju (松露饅頭, Shoro manju) is one of the iconic sweets of Karatsu. It is said to be named after its resemblance to the shape of "shoro," a type of mushroom that grows n...

Saga

Saga Local cuisine

Matsubara Okoshi

Matsubara Okoshi (松原おこし) is a traditional handmade rice snack inspired by the "Niji no Matsubara," one of Japan's three great black pine groves. Its surface is generously c...

Saga

Saga Local cuisine

Ureshino Onsen Yudofu

Ureshino Onsen Yudofu (嬉野温泉湯どうふ) is a signature dish from Ureshino Onsen, known for its tofu that melts in your mouth and the broth that turns milky white as the tofu's ...

Saga

Saga Local cuisine

Funankogui

Funankogui (ふなんこぐい) is a cherished dish from the Saga Plain, where a network of waterways has long supported an abundant population of crucian carp. This unique dish invol...

Saga

Saga Local cuisine

Go Tofu

Unlike regular tofu, which is made by curdling soy milk with a coagulant, Go Tofu (呉豆腐) is prepared by mixing soy milk with kudzu starch or other types of starch, then heatin...

Saga

Saga Local cuisine

Keiran

Keiran (けえらん) is a traditional confection made by wrapping sweet bean paste in a thin, steamed dough crafted from finely milled non-glutinous rice flour. The filling comes i...

Saga

Saga Local cuisine

Ikashumai (Steamed Squid Dumplings)

Ikashumai (いかしゅうまい, steamed squid dumplings) is a signature delicacy of Yobuko, Kyushu, and has become one of the region’s most popular souvenirs. This dish originated fr...