New Articles
Handmade Sashimi Konjac
Okukuji, a region in Ibaraki Prefecture, is known as the birthplace of konjac, a traditional Japanese ingredient. Konjac cultivation has flourished here for centuries, thanks to...
Shikinbai
Shikinbai (紫錦梅, Shikinbai) is a delightful regional specialty deeply tied to Kairakuen, one of Japan’s Three Great Gardens, located in Mito, Ibaraki Prefecture. Kairakuen boa...
Tagane Mochi
Tagane Mochi (たがね餅, Tagane mochi) is a beloved traditional dish from southern Ibaraki Prefecture, featuring a unique texture and rich aroma made from a mixture of glutinous ...
Kirazu Mochi
Kirazu Mochi (きらずもち, Kirazu mochi) is a traditional Japanese confection made from okara, a byproduct of tofu production. Across Japan, okara has been widely consumed and is...
Kokera Sushi
Kokera Sushi (こけら寿司, Kokera zushi) is a cherished part of Kochi Prefecture's rich sushi culture, reflecting the region's deep culinary traditions. Sushi in Kochi comes in m...
Karukan
Karukan (かるかん) is a traditional sweet from Kagoshima Prefecture, made with karukan flour, yam, and water. It is widely recognized across Japan as one of Kagoshima's most ico...
Akumaki
Akumaki (あくまき, Akumaki) is a unique mochi-style sweet from Kagoshima Prefecture, traditionally enjoyed during the Boys’ Festival (Tango no Sekku). It is sometimes referred t...
Jambo Mochi
Jambo Mochi (じゃんぼ餅, Jambo mochi) is a beloved traditional dish from Kagoshima Prefecture. It features freshly pounded mochi or glutinous rice flour dumplings skewered on tw...
Ishiru Hot Pot
"Ishiru" is a traditional fish sauce hailing from the Noto Peninsula in Japan. The name is believed to have originated from the local pronunciation of "uoshiru" (fish broth), an...
Ebisu (Berobero)
"Ebisu (えびす, Ebisu)" is a traditional dish made with eggs set in agar jelly, commonly enjoyed during festivals and celebrations in Japan. It is believed to trace back to d...
Hasu Mushi (Steamed Lotus Root Dish)
Kanazawa City is home to a recognized brand of vegetables known as "Kaga Vegetables," with Kaga Lotus Root being one of the most historic varieties, cultivated since the feudal ...
Braised Skate
Braised Skate (カスベの煮付け, Kasube no Nitsuke) is a traditional winter dish often prepared in households. The word "Kasube" is a local Hokkaido term for "skate," a type of ca...
Muroran Yakitori
Muroran Yakitori (室蘭やきとり, Muroran yakitori) is a unique style of yakitori originating from Muroran City in Hokkaido. Despite its name, this dish does not use chicken. I...
Bibai Yakitori
Bibai Yakitori (美唄やきとり, Bibai yakitori) is a flavorful dish that originates from Bibai City, located halfway between Sapporo and Asahikawa. The western part of Bibai fe...
Ikameshi (Stuffed Squid)
Ikameshi (いかめし), a famous local dish from the Hakodate and Oshima regions of Hokkaido, has a fascinating history. It was first created during World War II as a bento meal so...
Sweet-Simmered Shishamo
Sweet-Simmered Shishamo (ししゃもの甘露煮, Shishamo no Kanroni) is a traditional dish made using shishamo, one of Hokkaido's iconic fish. Shishamo can be prepared in various ...
Kombu Maki (Seaweed Rolls)
Kombu Maki (昆布巻き, Seaweed Rolls) is a traditional dish originating from Hokkaido, a region renowned for being one of Japan's top kombu (kelp) producers. This dish feature...
Marinated Salmon Roe in Soy Sauce
Marinated Salmon Roe in Soy Sauce (いくらの醤油漬け, Ikura no Shoyu-zuke) is one of Hokkaido’s most famous seafood delicacies, loved by people of all ages across Japan. Durin...
Hinase Kaki-Oko (Oyster Okonomiyaki)
Hinase Kaki-Oko (日生カキオコ) is a local specialty of Okayama Prefecture: an okonomiyaki, or savory pancake, filled with fresh oysters. The Hinase area in Bizen City, Okayam...
Denim Steamed Bun
The Denim Steamed Bun (デニムまん, Denim man) has become a popular attraction for visitors in the Kurashiki Bikan Historical District, specifically at "Kurashiki Denim Street" i...
