New Articles
Jibuni
Jibuni is one of the traditional Kaga dishes of Kanazawa, Ishikawa Prefecture. Duck is coated in buckwheat flour, wheat flour, or another flour and simmered, helping to lock in ...
Kanazawa Curry
Kanazawa Curry is a distinctive style of curry rice served at curry restaurants mainly in Kanazawa and elsewhere in Ishikawa Prefecture. It features a thick, rich curry sauce, a...
Toyama Kanburi
Yellowtail caught in the cold season is known as kanburi, or winter yellowtail. The fatty Himi kanburi caught off Himi in Toyama Bay is said to be Japan’s most delicious. A high...
Shiroebi Tempura
Shiroebi tempura is a longstanding local favorite, and fresh white shrimp are also sold. Freshly caught white shrimp have translucent bodies with a faint pink tint. As they shim...
Toyama Kaisendon
Toyama Prefecture’s rich natural environment includes Toyama Bay, often called a “natural fish tank,” which provides a diverse array of seafood throughout the year. For a genero...
Tororo Kombu Onigiri
Toyama Prefecture has Japan’s highest per-household spending on kombu, earning it a reputation as a kombu-loving region. One of the best-known kombu dishes is kombu onigiri. Amo...
Kakinoha-zushi
Kakinoha-zushi is a beloved local dish of Toyama. A slice of mackerel is placed on gently cooked sushi rice, and each piece is carefully wrapped by hand in a persimmon leaf. Lig...
Masu-zushi
Masu-zushi is a local dish of Toyama Prefecture, also well known as a station bento. It is a type of pressed sushi made with salted, seasoned trout. Thin slices of pink cherry s...
Himi Udon
Himi Udon is a regional noodle dish made in and around Himi, Toyama Prefecture. Alongside Sanuki Udon and Inaniwa Udon, it is counted among Japan’s “three great udon.” The noodl...
Toyama Black Ramen
Toyama Black Ramen is a local ramen style that originated in central Toyama City, Toyama Prefecture. It was originally made for workers, and its flavor is correspondingly hearty...
Wappa Meshi
Wappa meshi is a dish served as a regional specialty of Niigata. A “wappa” is a lunchbox made by bending thin sheets of cedar. To make wappa meshi, rice cooked with lightly salt...
Namban-ebi
Also known as amaebi, these shrimp are called Namban-ebi in Niigata because their color and shape resemble a red chili pepper. Their sweet, melt-in-your-mouth flesh is a favorit...
Poppo-yaki
Poppo-yaki is a nostalgic local favorite known throughout the Kaetsu region of Niigata Prefecture. This sweet treat is characterized by the gentle sweetness of brown sugar and i...
Mokuzugani
Niigata’s Chūetsu region is surrounded by nature, and lively wild mokuzugani live in its clear streams, in places untouched by people. Unlike marine crabs, mokuzugani have a dis...
Noppe-jiru
Noppe-jiru is a simmered dish typically made with root vegetables, chicken, konjac, and other ingredients. It is characterized by its thickness, which comes from taro, and has l...
Saba Sandwich
Saba Sandwich is a local specialty of Kashiwazaki, Niigata. It is an adaptation of a Turkish dish, created to suit Japanese tastes. Its story began in 1997, when members of the ...
Kuruma-fu
Kuruma-fu has long been cherished in Niigata as a comforting, home-style food. Made from wheat flour without any additives, it is easy to digest and absorb, making it ideal for ...
Tai Chazuke
Tai Chazuke is a local rice bowl associated with Kashiwazaki, an area known as one of the Sea of Japan coast’s leading producers of sea bream. Sea bream rice is topped with frag...
Hegi soba
Hegi soba, a signature local dish of Niigata Prefecture, is a traditional soba enjoyed especially in the Uonuma area. Using funori seaweed as a binding agent gives the noodles t...
Sanzoku-yaki
Sanzoku-yaki is a beloved local dish from central Nagano, particularly Shiojiri and Matsumoto. Chicken thighs are marinated in a garlic-rich sauce, coated in potato starch, and ...
Oyaki
Oyaki, a specialty of Nagano Prefecture, is made by mixing flour or buckwheat flour with water and kneading it into dough. The dough is rolled out thinly, filled with sweet red ...
