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

Mukago gohan

Mukago gohan

About Mukago gohan

It's cooked rice from Mukago. “Mukago” is a small bud (shiyuga) formed at the base of leaves such as Japanese oysters and natural yam (dioscorea), and Ibaraki prefecture is famous as a production area for Japanese oysters.
In addition to cooked rice, they also eat salt-boiled, roasted, or deep-fried foods.

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