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Ibaraki
Roasted Chestnuts

Roasted Chestnuts

Roasted Chestnuts (焼き栗, Yaki-guri) are a beloved autumn tradition. Ibaraki Prefecture is proud to be Japan's top producer of chestnuts, both in terms of cultivation area and ...

Ibaraki
Daigo Shamo Getan

Daigo Shamo Getan

Daigo Shamo Getan (大子シャモゲタン, Daigo Shamo Getan) is a newly created specialty dish from Daigo Town in Ibaraki Prefecture, featuring Okukuji Shamo, a premium free-range ch...

Ibaraki
Oku-Kuji Shamo Yakitori

Oku-Kuji Shamo Yakitori

Oku-Kuji Shamo (奥久慈しゃも, Oku-Kuji shamo) refers to a special breed of chicken raised in the lush, mountainous regions of Oku-Kuji in northern Ibaraki Prefecture. "Shamo,...

Yamagata
Kado Yaki

Kado Yaki

Kado Yaki (カド焼き, Kado yaki) is a dish featuring herring, which is widely enjoyed across Yamagata Prefecture. In the Tohoku region, herring is called "Kado," a name derive...

Yamagata
Sweet Simmered Carp

Sweet Simmered Carp

Sweet Simmered Carp (鯉のうま煮, Koi no Umani) is a signature dish of Yonezawa, representing its traditional carp cuisine. The carp is sliced into rounds and simmered with su...

Yamagata
Kujira Mochi

Kujira Mochi

Kujira Mochi (くじら餅, Kujira mochi) is a traditional sweet that has been enjoyed for generations in the Shinjō and Mogami regions of Yamagata Prefecture. Despite its name, i...

Yamagata
Musou Jiru (Bamboo Shoot Soup)

Musou Jiru (Bamboo Shoot Soup)

Musou Jiru (孟宗汁, Bamboo Shoot Soup) is a traditional springtime dish from the Shonai region of Yamagata Prefecture, made with tender bamboo shoots from the Mosochiku bamboo a...

Hiroshima
Mihara Octopus Rice

Mihara Octopus Rice

Mihara City in Hiroshima Prefecture is known for its abundance of islands, creating the perfect environment with strong tides and rocky areas where octopuses thrive. This region...

Hiroshima
Taiko's Power Mochi

Taiko's Power Mochi

Taiko's Power Mochi (太閤の力餅, Taiko no Chikara Mochi) is a delicacy that reflects the rich history and culture of Miyajima. The name originates from the grand construction of...

Tokushima
Soba Grain Zosui

Soba Grain Zosui

Soba Grain Zosui (そば米雑炊, soba kome zousui) is a traditional dish from the Iya region. Surrounded by steep mountains, the Iya area couldn’t cultivate rice, so buckwheat beca...

Okinawa
Yaeyama Soba

Yaeyama Soba

Yaeyama Soba (八重山そば) is a traditional dish from the Yaeyama region, the southernmost part of Japan, including islands like Ishigaki and Taketomi. The noodles are unique,...

Okinawa
Suuchikaa

Suuchikaa

Suuchikaa (スーチカー) is a traditional dish from Okinawa, consisting of salt-cured pork belly prepared as a preserved food. The name comes from "suu," which refers to seawat...

Okinawa
Tofu Yo (Tou Fu Yong)

Tofu Yo (Tou Fu Yong)

Tofu Yo (豆腐よう, Tou Fu Yong) is a traditional delicacy from Okinawa, Japan, rooted in the Ryukyu Kingdom's culinary history. This fermented food evolved from "fermented bean ...

Okinawa
Fried Gurukun

Fried Gurukun

Fried Gurukun (グルクンの唐揚げ, Gurukun no Karaage) is a beloved traditional dish of Okinawa, made using Gurukun, the prefectural fish of Okinawa, also known as "Takasago" in J...

Okinawa
Mimiga

Mimiga

Mimiga (ミミガー, Mimiga) is a traditional delicacy from Okinawa, made from pig’s ears. Known for its unique, crunchy texture, the dish gets its name from the Okinawan word for ...

Okinawa
Jūshī

Jūshī

Jūshī (ジューシー) is a traditional Okinawan style of seasoned rice cooked with pork belly, hijiki seaweed, carrots, and other vegetables. It is flavored with pork broth or komb...

Okinawa
Rafute

Rafute

Rafute (ラフテー, Rafute) is a beloved traditional dish from Okinawa. Made by slow-cooking skin-on pork belly or hīsāgā in a flavorful mixture of brown sugar, soy sauce, and awa...

Okinawa
Green Papaya

Green Papaya

Green Papaya (青パパイヤ, Aopapaiya) is the unripe fruit of the papaya plant, commonly enjoyed in Okinawa and Southeast Asia. Distinguished by its vibrant green skin and crisp t...

Okinawa
Coconut Crab

Coconut Crab

The Coconut Crab (ヤシガニ, Yashigani) is one of the largest land-dwelling hermit crabs in the world and can be found in select areas of Okinawa, particularly around Miyako Isla...

Okinawa
Okinawan Zenzai

Okinawan Zenzai

Okinawan Zenzai (沖縄ぜんざい, Okinawa zenzai) is a delightful dessert made by chilling sweetened kidney beans, cooked with brown sugar, along with their syrup. These are served...

Okinawa
Sea Grapes Seafood Bowl

Sea Grapes Seafood Bowl

Sea grapes (海ぶどう, umi budo) are a beloved specialty of Okinawa, celebrated for their popping texture and subtle ocean aroma. They're sometimes referred to as "longevity gras...

Okinawa
Soki Soba

Soki Soba

Soki Soba (ソーキそば, Soki soba) is a traditional dish from Okinawa, featuring Okinawa soba noodles topped with sweet and savory braised pork ribs (soki). The soki is slow-cook...

Okinawa
Okinawan Mozuku Vinegar

Okinawan Mozuku Vinegar

Okinawan Mozuku Vinegar (沖縄もずく酢, Okinawa mozuku-su) is known for its unique texture – slightly crunchy like wakame seaweed but with a silky, slippery surface and a satisfy...

Okinawa
Miyako Island Mangoes

Miyako Island Mangoes

Miyako Island (宮古島, Miyakojima) is a subtropical island in Okinawa, located at nearly the same latitude as Miami, Florida. The mangoes grown here soak up the intense tropi...