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Rokube
Rokube (六兵衛, Rokube) is a traditional dish from the Shimabara Peninsula and Tsushima in Nagasaki Prefecture. This unique noodle dish features noodles made primarily from s...
Sea Squirt Dishes
Sea squirt (ほや, Hoya), often referred to as the "pineapple of the sea" due to its unique appearance, is a seafood rich in ocean minerals. Miyagi Prefecture leads the nation...
Hatto
Hatto (はっと) is a traditional dish from the northern regions of the prefecture, made by kneading wheat flour. The dough is prepared by mixing wheat flour with water and kne...
Harako Meshi
Harako Meshi (はらこ飯, Harako Meshi) is a beloved autumn specialty from Watari Town in Miyagi Prefecture. This dish consists of rice cooked in savory salmon broth, topped gener...
Shiroishi Warm Noodles
Shiroishi Warm Noodles (白石温麺, Shiroishi Umen) are a unique local specialty produced in Shiroishi City, Miyagi Prefecture. These noodles are distinctively short, measuring...
Shinko Manju
Shinko Manju (しんこまんじゅう) is a traditional sweet made for the Hatsuuma Festival held in February of the lunar calendar at Ippetsuzuka Inari Shrine in Tanuma Town, Sano Cit...
Mukago Rice
Mukago Rice (むかごご飯) is a type of seasoned rice cooked with "mukago," which are tiny bulbils that grow at the base of the leaves of plants like Japanese yam (Nagaimo) and wi...
Nishimonai Soba
Nishimonai Soba (西馬音内そば, Nishimonai Soba) has long been cherished in Ugo Town, Akita Prefecture, where soba noodle shops have flourished for generations. With its signatur...
Kanten Cuisine
Kanten Cuisine (寒天料理, Kanten ryouri) is deeply rooted in the food culture of Akita Prefecture. When you visit, you'll find a variety of kanten dishes wherever you go. Kan...
Gokabo
Gokabo (五家宝) is a simple yet nostalgic sweet, characterized by the toasty aroma of roasted soybean flour (kinako). Alongside Soka Senbei rice crackers and Kawagoe’s sweet pot...
Nambu Senbei
Nambu Senbei (南部せんべい, Nambu senbei) is a type of cracker made by crafting a dough from wheat flour and water, then baking it with toppings like sesame seeds or peanuts. ...
Chinsuko
Chinsuko (ちんすこう) is a baked confectionery made primarily from flour, lard, and sugar. Originally a luxurious treat enjoyed by the royal court during the Ryukyu Kingdom e...
Narita's Unagi Cuisine
Narita's Omotesando Street, near the historic Naritasan Shinshoji Temple, is a rare "eel town" with a high concentration of unagi specialty restaurants. Many of these establi...
Tendon (Tempura Rice Bowl)
Tendon (天丼) is a delightful dish combining crispy tempura with rice, generously topped with a sweet and savory sauce. Different from enjoying tempura on its own, tendon brings...
Yanagawa Hot Pot
Yanagawa Hot Pot (柳川鍋, Yanagawa nabe) is a traditional hot pot dish from the Edo period, featuring loach fish as its star ingredient. Similar to "Dozeu Nabe," another loac...
Kanto Oden
Oden, a beloved Japanese hot pot dish, is referred to differently depending on the region. In the Kansai area, it is often called "Kanto-ni" or "Kanto-daki," signifying its orig...
Chanko Nabe
Ryogoku, known as the heart of sumo wrestling, is home to the famed Ryogoku Kokugikan arena and is revered as the sacred ground of Chanko Nabe (ちゃんこ鍋). Chanko Nabe (Chan...
Sanjo Curry Ramen
Sanjo Curry Ramen (三条カレーラーメン, Sanjo karee ramen) boasts a history spanning over 70 years, and today, more than 70 restaurants in Sanjo City serve this iconic dish. I...
Sasa Dango
Sasa Dango (笹団子, Sasa dango) is a traditional wagashi—Japanese sweet—originating from Niigata Prefecture. It features a yomogi (mugwort) rice cake filled with red bean paste,...
Sasa Sushi
Sasa Sushi (笹寿司, Sasa zushi) is a type of sushi from the Hokushinetsu region, featuring vinegared rice and toppings wrapped in the leaves of the Kumazasa bamboo. In Niigat...
Kensan Yaki
Kensan Yaki (けんさん焼き, Kensan yaki) is a grilled rice ball with a unique twist. The rice is shaped into a flattened disc with an indent in the center, then spread with a fla...
Tai Somen
Tai Somen (鯛そうめん) is a luxurious dish where a whole simmered sea bream is served atop boiled somen noodles on a large plate. The rich broth from cooking the sea bream is us...
Atsugi Shirokoro Horumon
Atsugi Shirokoro Horumon (厚木シロコロ・ホルモン) is a delicious dish of grilled pork large intestine. Atsugi City, home to Kanagawa Meat Center, known for its high-volume me...
Makigaki (Rolled Dried Persimmons)
Makigaki (巻柿) is a traditional food from the Ushiro region of Yabe-machi in Kamimashiki County, an area famous for its production of dried persimmons. This delicacy carries th...
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