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Aomori
Horse Meat Ramen

Horse Meat Ramen

Shichinohe Town has a long history of raising fine horses, and this unique Horse Meat Ramen (馬肉ラーメン, Baniku ramen) was created as part of efforts to revitalize the region....

Aomori
Ōminato Navy Croquettes

Ōminato Navy Croquettes

Ōminato Navy Croquettes (大湊海軍コロッケ, Ōminato kaigun korokke) are said to have been inspired by the croquette recipe once served to the Imperial Japanese Navy stationed in ...

Aomori
Botan Nabe

Botan Nabe

Botan Nabe (ぼたん鍋, Botan nabe) is a traditional dish from Wakinosawa in Mutsu City, located in the northernmost region of Honshu's Shimokita Peninsula. The wild boar raise...

Aomori
Hirosaki Igamenchi

Hirosaki Igamenchi

Hirosaki Igamenchi (弘前いがめんち, Hirosaki igamenchi) is a traditional homemade dish where squid legs (geso) are finely chopped, mixed with seasonal vegetables and flour, then...

Aomori
Misawa Paika Dish

Misawa Paika Dish

Paika refers to the cartilage found around the pork belly, a rare and precious part of the pig as only a small amount can be extracted from one animal. Misawa Paika Dish (三沢パ...

Aomori
Miso Kaiyaki

Miso Kaiyaki

Miso Kaiyaki (みそ貝焼き, Miso kaiyaki) originated in the Shimokita Peninsula during the Edo period. Fishermen in Mutsu Bay used scallop shells in place of pots, simmering fish ...

Aomori
Jusanko Shijimi Ramen

Jusanko Shijimi Ramen

Jusanko Shijimi Ramen (十三湖しじみラーメン) is a local specialty from Goshogawara City, located in the northwestern part of Aomori Prefecture. It features “Yamato Shijimi” clam...

Aomori
Kaikyo Salmon

Kaikyo Salmon

Kaikyo Salmon (海峡サーモン, Kaikyo saamon) is highly recommended as sashimi. Raised in the rough waves and swift currents of the Tsugaru Strait, its flesh is firm and beautiful...

Aomori
Kuraishi Beef

Kuraishi Beef

Aomori Kuraishi Beef (あおもり倉石牛, Aomori Kuraishi gyū) is a top-grade Japanese Black Wagyu born in the scenic town of Gonohe, Kuraishi, known for its rich natural environmen...

Okayama
Bitchu Takahashi Indian Tomato Yakisoba

Bitchu Takahashi Indian Tomato Yakisoba

Bitchu Takahashi Indian Tomato Yakisoba (備中高梁インディアントマト焼そば, Bicchū Takahashi Indian Tomato Yakisoba) is a local specialty of Takahashi City in Okayama Prefecture....

Okayama
Momotaro Grapes

Momotaro Grapes

Okayama, often called the "Sunshine Prefecture," is renowned as "the kingdom of fruits" due to its ideal climate and geography. While Okayama is famous for grapes like "Musca...

Okayama
Kibi Dango

Kibi Dango

Kibi Dango (きびだんご, Kibi dango) is a traditional sweet from Okayama, a region famous for its peach production and its association with the beloved Japanese folktale of "Momo...

Okayama
Wild Boar Ramen

Wild Boar Ramen

In the Niimi region of Okayama Prefecture, wild boars are abundant, and dishes featuring boar meat, such as botan nabe (hot pot), have long been enjoyed. Wild Boar Ramen (als...

Okayama
Yomenakase

Yomenakase

Yomenakase (ヨメナカセ) refers to the aorta of beef, a specialty from the Tsuyama region in Okayama Prefecture. Depending on the region, it's also known as ketsukan, hatsumoto, ...

Okayama
Kojima Tako Shio Yakisoba

Kojima Tako Shio Yakisoba

Kojima Tako Shio Yakisoba (児島たこしお焼そば, Kojima tako shio yakisoba) is a delightful dish born in the coastal town of Kojima, located at the southern end of the Great Seto ...

Okinawa
Irabu Soup

Irabu Soup

Irabu Soup (イラブー汁, Irabu-jiru) is a traditional Okinawan dish made using the erabu sea snake, a local delicacy. The sea snake, known as "irabu" in Okinawan, is first smo...

Okinawa
Chiragaa

Chiragaa

Chiragaa (チラガー, Chiragaa) is one of Okinawa’s traditional dishes made using pork, a staple ingredient in Okinawan cuisine. The name "Chiragaa" comes from the Okinawan wor...

Okinawa
Sata Andagi

Sata Andagi

Sata Andagi (サーターアンダーギー) is a beloved traditional fried confection from Okinawa. In Okinawan dialect, "sata" means sugar, "anda" means oil, and "agi" means fried, w...

Okinawa
Miibai

Miibai

Miibai (ミーバイ) is the Okinawan term for groupers, a type of fish highly prized in the region. Its skin is tender and gelatinous, while the moderately fatty, fibrous meat r...

Okinawa
Tannafakuru

Tannafakuru

Tannafakuru (タンナファクルー, Tannafakuru) is a humble baked treat made with brown sugar, wheat flour, and eggs. It was created in 1887 by Jiro Tamanaha (Tannafa Jiru), a co...

Okinawa
No Manju

No Manju

No Manju (のまんじゅう, No manju) is a special steamed bun with a white outer layer and the character "の" (no) elegantly written in red food dye. The "の" symbolizes "nosh," a ...

Okinawa
Muuchii

Muuchii

Muuchii (ムーチー, also known as "Oni Mochi") is a traditional event and food celebrated on December 8th of the lunar calendar in Okinawa. This day is dedicated to warding off e...

Okinawa
Po-po (Traditional Okinawan Sweet)

Po-po (Traditional Okinawan Sweet)

Po-po (ポーポー) is a traditional sweet snack from Okinawa, made by mixing wheat flour with water, cooking it on a flat pan, spreading it with oil-miso paste, and rolling it int...

Nagasaki
Kaikou Roll Cake

Kaikou Roll Cake

The Kaikou Roll Cake (開港ロールケーキ, Kaikou Roll Cake) is a beloved sweet treat created as part of the "Sasebo☆Star Products" initiative, aiming to become a signature special...