New Articles
Kinzanji miso
Kinzanji miso is a mellow and soft edible miso produced in Wakayama prefecture where cucumber, eggplant, shiso, ginger and koji are prepared together, and fermented and aged. Si...
Umeboshi
Plums in Wakayama prefecture rank first in Japan in terms of cultivation area (5,620 hectares (Heisei 21)) and shipment volume (68,800 tons (Heisei 21)), and are one of the pref...
Wasabi sushi
“Wasabi sushi” wrapped in wasabi leaves grown in the clear stream of the Arida River is a local dish of the Shimizu region. Wasabi sushi is sushi made by wrapping sushi rice wi...
Kushikaki
Kushikaki making began in Shigo about 400 years ago, and the dry and cold wind blowing down from the foot of Mt. Izumi is ideal for making kushikaki, and kushikaki making has be...
Jabara
Jabara is a phantom citrus that grew only one naturally in Kitayama-mura, Wakayama prefecture. Its major characteristics are its unique aroma and acidity, and that it contains a...
Mehari sushi
Mehari Sushi is a regional dish of the Yoshino region, mainly in the Kumano region that spans Wakayama and Mie prefectures, and Yoshino County, Nara Prefecture. It is a rice ba...
Wakayama Whale
Taiji Town, Higashimuro-gun, Wakayama Prefecture is the birthplace of whaling in Japan. Whales are regulated by commercial whaling and have strict capture restrictions establish...
Sparrow sushi
“Small bream sparrow sushi” is a local sushi from Wakayama prefecture that has been eaten since ancient times, and is one of the famous souvenirs representing the prefecture. It...
Takezaki crab
Takezaki crab is a specialty representative of Tara Town. The type of crab is known nationwide as “blue crab,” but those caught in the waters near the Takezaki district of Tara ...