New Articles
Edomae Sushi
Edomae Sushi (江戸前寿司, Edomae sushi) refers to nigiri sushi and sushi rolls crafted by skilled sushi chefs using fresh seafood sourced from Tokyo Bay. At traditional Edoma...
Fukagawa Meshi
Fukagawa Meshi (深川めし, Fukagawa meshi) originated as a simple, hearty meal for fishermen in the Fukagawa area and became a staple of common folk. In the Edo period, it was...
Kuzumochi
Kuzumochi (くずもち, Kuzumochi) from the Kanto region is believed to have been named with alternate kanji to differentiate it from Kansai’s “Kuzumochi,” which uses arrowroot sta...
Anmitsu
Anmitsu (あんみつ) originated in the 1930s in the Ginza district of Tokyo, inspired by mitsumame (みつ豆), a dessert from Asakusa that was enhanced with sweet red bean paste. ...
Jindaiji Soba
Jindaiji Soba (深大寺そば, Jindaiji soba) originated in Chofu, Tokyo, where the land was unsuitable for rice cultivation but ideal for growing soba due to its well-drained soil ...
Hachioji Ramen
Hachioji Ramen (八王子ラーメン, Hachioji ramen) highlights the natural sweetness of onions. The soy sauce-based soup is enriched with lard, giving it a touch of sweetness and a ...
Tsukishima Monjayaki
Tsukishima Monjayaki (月島もんじゃ, Monjayaki) is a unique dish with an interesting origin: its name is said to come from writing characters with the batter on a hot griddle (“m...
Amaebi (Sweet Shrimp)
Amaebi (甘エビ, Sweet Shrimp), raised in the nutrient-rich waters where warm and cold currents meet off the coast of Mikuni in Fukui Prefecture, are prized for their tender text...
Mackerel Heshi-ko Pickle
Heshi-ko is a traditional dish from the Wakasa region of Fukui Prefecture, made by pickling salted mackerel in rice bran. It is usually prepared in spring when mackerel is in se...
Wakasa Fugu (Pufferfish)
The "king of fugu," tiger pufferfish (torafugu), is raised with great care in Fukui Prefecture, the northernmost point of its production. Known as "Wakasa Fugu (若狭ふぐ)," this...
Echizen Crab
Echizen Crab (越前がに, Echizen gani) is one of the top brands of snow crab in Japan, caught exclusively in Fukui Prefecture. Known for its firm, sweet meat and rich flavor, ...
Echizen Oroshi Soba
Echizen Oroshi Soba (越前おろしそば, Echizen soba) is a distinctive soba dish primarily enjoyed in the Reihoku region of Fukui Prefecture. Its uniqueness lies in the richly f...
Wild-Caught Freshwater Eel
In Fukui Prefecture's Wakasa and Mikata Five Lakes, you can find wild-caught freshwater eel. The eels from the Mikata Five Lakes are also known by the nickname "Kuchiboso Ao Una...
Oboro Kombu Mackerel Sushi
Oboro Kombu Mackerel Sushi (おぼろ昆布 鯖寿司) is a delightful dish featuring thick, fresh mackerel caught in nearby waters, marinated in a special blend of vinegar. The mackere...
Sauce Katsu-Don
When you think of a katsu-don, most people imagine cutlets topped with an egg mixture. However, in Fukui, katsu-don means "Sauce Katsu-Don," where the cutlets are savored with a...
Volga Rice
Volga Rice (ボルガライス, Boruga raisu) is a beloved local dish from Echizen City, Fukui Prefecture (formerly Takefu City). This Western-inspired meal features a pork cutlet pla...
Buri Daikon (Simmered Yellowtail and Radish)
Buri Daikon (ぶり大根) is an iconic dish that represents the traditional foods of Ishikawa Prefecture. This comforting winter specialty from Kanazawa combines the rich flavor...
Firefly Squid
When you think of firefly squid (ほたるいか, hotaru ika), Toyama Prefecture might come to mind. However, the Oku-Noto region of Ishikawa Prefecture also takes pride in this deli...
Gorojima Kintoki
Gorojima Kintoki (五郎島金時, Gorojima Kintoki) is a sweet potato primarily grown in the Gorojima and Awagasaki areas of Kanazawa City, Ishikawa Prefecture, as well as the Uchin...
Japanese Halfbeak Sashimi
Japanese Halfbeak Sashimi (さより刺身, Sayori sashimi) highlights the exquisite flavors of Ishikawa Prefecture, one of the leading regions in Japan for sayori catches. The pe...
Hanton Rice
Hanton Rice (ハントンライス, Hanton raisu) is a beloved Japanese-style Western dish, also known as Hanton-style rice. Originating from Kanazawa City in Ishikawa Prefecture, this...
Zuiki
Zuiki (ずいき) is a traditional ingredient from Ishikawa Prefecture, made from the edible stalks of "Yatsugashira" taro, a variety of taro plant. The stalks are peeled, boiled, ...
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