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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...
Etajima's specialty “soybean udon”
Since ancient times, soybean cultivation was popular in Etajima City because of low rain. The origin of 'soybean udon' was eaten at ceremonial occasions such as handmade udon ma...
Deep-fried glukun
Gurukun (Japanese name Takasago), which is also designated as Okinawa's prefectural fish, lives in warm waters south of Amami Oshima, and is a white fish caught all year round, ...
Okayama ramen
Okayama ramen is a type of ramen developed mainly in Okayama city. Ramen from food stalls and barrack huts is said to have originated in the central urban area of Okayama immed...
Boiled carp
It is the representative dish of Yonezawa's carp dish. It is a local dish made with carp cut into rings and boiled in sugar, soy sauce, and liquor. Carp boiled so soft that it ...
Harako rice
Harakomeshi is one of the local dishes of Watari Town, Miyagi prefecture. It is a salmon oyakodon made by cooking salmon broth over rice and topped with salmon flesh and salmon ...
Kenojiru
Keno-jiru, a local dish that is eaten extensively from the Tsugaru region of Aomori Prefecture, is a soup made with finely chopped vegetables cooked in kelp soup stock. Ingredie...
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...
Ishikari Nabe
Ishikari-nabe is a local dish of Hokkaido that uses salmon as the main ingredient and seasoned with miso. Vegetables such as salmon and bones, and tofu, onions, cabbage, daikon,...
Shimokita miso shellfish grilled
It is said that the beginning of miso shellfish grilling in the Shimokita Peninsula was a simple thing in the Edo period when fishermen in Mutsu Bay used scallops as a substitut...
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...