Japanese Cuisine - Local cuisine
Kurobe dam curry
Kurobe dam curry is a curry and rice with the motif of the nationally famous tourist site “Kurobe Dam” in Toyama prefecture. Curry, which was also a base for workers' hearts at...
Toyama dried persimmons
“Toyama dried persimmons” are dried persimmons cultivated in the former town of Fukumitsu and the former town of Johana in Toyama prefecture, made from varieties of persimmons u...
Amenooio meal
Amenoio rice (trout rice) is cooked rice using one whole loquat trout, which is an endemic species of Lake Biwa, which reaches spawning season in the fall, and was made in a lar...
Decchi Yokan
“Do-chi-yokan” is a yokan made by mixing flour with adzuki bean paste and sugar, which is a local specialty of Shiga Prefecture, and steaming it, and is characterized by being w...
Pickled Japanese vegetables
It has a long history, and it is said that it originated when Gamo Sadahide, the lord of Otowa Castle in the Muromachi period, discovered Japanese vegetables during a Gamo pilgr...
Hashiriimochi
Once upon a time, Oiwake was crowded with many travelers traveling along the Tokaido as the gateway to the capital of Kyoto. The surrounding area was lined with teahouses. Hash...
Bamboo chikuwa
“Bamboo chikuwa” is one of Tokushima Prefecture's soul foods. What's the difference between a normal chikuwa and a normal chikuwa? In other words, they are sold with the bamboo...
Awa wasanbon sugar
Wasanbon sugar is one of the few domestically produced sugars that are produced traditionally even now without much use of machines, etc. using sugar corn called “bamboo sugar” ...
Japanese confectionary
Kanazawa, which has flourished as a castle town since ancient times, is regarded as one of Japan's top three Japanese confectionary stores, and when you walk around the city, yo...
Goshiki manju
Kanazawa's specialty “Goshiki manju” is an assortment of 5 types of fresh confectionary. In Keicho 6, Tamahime, the daughter of Tokugawa's second shogun Hidetada, married Toshit...
Tochimochi
Tochimochi, which has dark grains and is slightly brownish, has been eaten since ancient times at the foot of Mt. Hakusan. A long time ago, in mountainous areas where there were...