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Fugu Chiri Hot Pot
Fugu Chiri Hot Pot (ふぐちり) is a type of traditional Japanese hot pot featuring fugu (pufferfish) as the star ingredient. The term "chiri" refers to hot pot dishes where fish ...
Sun-dried Round Urume Sardines
Urume Sardines (うるめいわし, urume iwashi) are a type of sardine named for their delicate nature and short lifespan, as well as their moist, glistening eyes—which inspire their...
Moji Port Baked Curry
Moji Port Baked Curry (門司港焼きカレー, Moji-kō yaki kare) has a fascinating origin story. It is said to have been created at a Japanese restaurant called "Yamadaya" in Moji Po...
Fugu (Tessa)
In Yamaguchi Prefecture, blowfish is referred to as "fuku," a name imbued with good fortune. Historically, due to the risk of blowfish poisoning, it was nicknamed "teppo" (gun),...
Sea Urchin (Uni)
The islands of Oshima and Mishima, as well as the coastal area of Kitaura near Hagi City in Yamaguchi Prefecture, are renowned for their production of red sea urchin (Uni). The ...
Kawara Soba
Kawara Soba (瓦そば, Kawara soba) is a distinct local dish that originated in Kawatana Onsen, a hot spring town in Shimonoseki City, Yamaguchi Prefecture. This vibrant creation ...
Shijimi Tsukudani (Seasoned Freshwater Clams)
Lake Shinji, a brackish-water lake, provides the ideal environment for raising shijimi clams. It boasts the highest shijimi harvest in Japan, and its "Shinji-ko Shijimi" is a na...
Izumo Zenzai
Izumo Zenzai (出雲ぜんざい) is said to originate from Izumo, a sacred place where, according to legend, all the gods of Japan gather during the 10th month of the lunar calendar,...
Maitake Mushroom Rice
Maitake Mushroom Rice (舞茸ごはん, Maitake gohan) is a comforting rice dish made by cooking locally grown Maitake mushrooms from Iinan Town along with carrots and other fresh ve...
Grilled Mackerel of Unnan
Grilled Mackerel of Unnan (雲南の焼きサバ, Unnan no Yaki Saba) is a beloved local dish from Unnan City in Shimane Prefecture. Remarkably, this inland area has developed a unique...
Shijimi Miso Soup
Shijimi Miso Soup (しじみ汁, Shijimi jiru) is a classic dish made with shijimi clams, one of the famous "Seven Delicacies of Lake Shinji." This nourishing soup is a staple in lo...
Ago Noyaki
Ago Noyaki (あご野焼き, Ago Noyaki) derives its name "Noyaki" from the practice of grilling it outdoors in the old days to avoid smoke and heat. The name is said to have been gi...
Izumo Soba
Izumo Soba (出雲そば, Izumo soba) is a cherished culinary tradition of the Izumo region, easily recognizable by its distinct dark appearance compared to typical soba noodles. ...
Imoni
In Tsuwano, as autumn approaches, you’ll often hear locals say, "It’s the season for Imoni." Imoni is a delightful stew made primarily with roasted sea bream and taro, ingredien...
Hatahata Sushi
Hatahata Sushi (ハタハタ寿司) is a special dish made when the hatahata fish, also known as sandfish, becomes abundant and its skin becomes thinner in spring. In Tottori City's K...
Tottori Crab Sushi
Tottori Crab Sushi (鳥取かにずし, Tottori kani-zushi) is a local delicacy from Tottori Prefecture made with an abundance of snow crab (Matsuba crab), a prized regional specialty...
Matsuba Crab from Tottori
Matsuba crab (松葉がに, Matsuba gani) refers to the mature male snow crab, renowned as a winter specialty of Tottori for its plump, succulent meat and delicate, refined flavor. ...
Sakyu Nagaimo
Sakyu Nagaimo (砂丘ながいも, Sakyu nagaimo) is a signature specialty of Tottori Prefecture, grown in the sandy soil of the central Tottori Sand Dunes. Known for its crisp textur...
Mosa Shrimp
Mosa Shrimp (モサエビ, Mosa Ebi) is the local name for deepwater shrimp known as Kurozakoebi in Tottori Prefecture. These shrimp are caught using offshore bottom trawl nets betw...
Rock Oysters
Rock oysters (岩牡蠣, Iwagaki) from Tottori are known for their impressive size, with some reaching up to 20 cm in length and weighing as much as 1 kg. These natural treasures a...
Anago Meshi
Anago Meshi (あなごめし, Anago meshi) is a traditional local dish from Hiroshima Prefecture, originating in Miyajima. It was first introduced as an ekiben (station bento) near M...
Hiroshima-style Okonomiyaki
Hiroshima-style Okonomiyaki (広島風お好み焼, Hiroshima-fū okonomiyaki) is a beloved local dish prepared by layering ingredients like batter, cabbage, meat, and eggs rather than ...
Fried Oysters
When it comes to oyster dishes, Fried Oysters (かきフライ, kaki furai) are undoubtedly a top favorite. The crispy coating gives way to a flavorful burst of oyster juices with ev...
Kaki Dote Nabe
Kaki Dote Nabe (かきの土手鍋) is a traditional hot pot dish from Hiroshima that becomes an irresistible craving on cold days. The dish involves coating the inside of the pot wit...
