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Nagano
Shinshu Salmon

Shinshu Salmon

Shinshu Salmon (信州サーモン, Shinshu saamon) is a unique breed created by crossbreeding rainbow trout and brown trout, combining the best traits of both species. Its delicate, ...

Nagano
Shinshu Soba

Shinshu Soba

Shinshu, located in Nagano Prefecture, is said to be the birthplace of “soba kiri,” the origins of modern soba noodles. Nagano's large temperature differences between day and...

Nagano
Koshiabura

Koshiabura

Koshiabura (こしあぶら) is a type of wild edible plant harvested in early spring for its tender sprouts, known for their distinctive aroma. Highly nutritious, it is a beloved mo...

Nagano
Koi Koku

Koi Koku

Koi Koku (鯉こく, Koi koku) is a traditional dish from Nagano Prefecture, especially popular in the Saku region, known for its thriving koi (carp) farming. This simmered dish...

Nagano
Nametake

Nametake

Nametake (なめ茸) is a delightful mushroom dish from Nagano, a region famed for its exceptional mushrooms. Enoki mushrooms, the primary ingredient for Nametake, are predominantl...

Nagano
Nozawana Pickles

Nozawana Pickles

In Shinshu, there’s a saying: "Snow, a warm kotatsu, and pickled greens." Nozawana (野沢菜漬け, Nozawana tsukemono) is a local vegetable grown in the fertile lands nourished by ...

Nagano
Togakushi Soba

Togakushi Soba

Togakushi Soba (戸隠そば, Togakushi soba) refers to soba noodles from Togakushi, located in Nagano City, Nagano Prefecture (formerly Togakushi Village). It is celebrated as one ...

Nagano
Soba-gaki

Soba-gaki

Soba-gaki (そばがき) is made by mixing buckwheat flour with water or boiling water and stirring it quickly into a dough-like consistency. It is eaten by tearing off small pieces...

Yamanashi
Kofu Tori Motsuni

Kofu Tori Motsuni

Kofu Tori Motsuni (甲府鳥もつ煮, Kofu tori motsuni) is a hidden gem from Yamanashi Prefecture that has grown into a beloved dish across Japan. This flavorful dish with its sl...

Yamanashi
Venison Curry

Venison Curry

Venison Curry (鹿カレー, Shika curry) is a beloved specialty of the Lake Motosu and Lake Shoji area. Venison offers a lighter, leaner taste compared to beef, while being low ...

Yamanashi
Basashi (Horse Sashimi)

Basashi (Horse Sashimi)

Basashi (馬刺し, Horse Sashimi) is a traditional culinary gem of Yamanashi Prefecture, shaped by its rich history and natural environment. During Japan’s ancient Ritsuryō system...

Yamanashi
Ozara

Ozara

Ozara (おざら) is a chilled noodle dish that originates from Yamanashi Prefecture and is closely related to the local specialty, hoto. The noodles are slightly thinner than thos...

Yamanashi
Koshu Wine Beef

Koshu Wine Beef

Koshu Wine Beef (甲州ワインビーフ) is a uniquely flavorful meat that stands out for its tender and succulent lean cuts. Raised with a special diet including wine lees, the beef ...

Yamanashi
Mimi Udon

Mimi Udon

Mimi Udon (耳うどん) is made by kneading wheat flour, rolling it out flat, cutting it into squares, and pinching two adjacent corners together to form a shape that resembles an ...

Yamanashi
Yoshida Udon

Yoshida Udon

Yoshida Udon (吉田うどん, Yoshida udon) is a beloved traditional dish from Fujiyoshida City in Yamanashi Prefecture, known for its exceptionally firm and chewy noodles. These th...

Saitama
Koshigaya Duck and Green Onion Hot Pot

Koshigaya Duck and Green Onion Hot Pot

The Koshigaya Duck and Green Onion Hot Pot (こしがや鴨ネギ鍋, Koshigaya Kamo Negi Nabe) is a beloved winter specialty of Koshigaya City in Saitama Prefecture. This flavorful hot...

Yamanashi
Hōtō

Hōtō

Hōtō (ほうとう) is the signature dish of Yamanashi Prefecture. This hearty and rustic meal features flat, thick noodles made from wheat flour, simmered in a miso-based broth wit...

Fukushima
Awa Manju

Awa Manju

Awa Manju (あわまんじゅう, Awa manju) is a traditional Japanese confection cherished in Yanai Town, located in the Aizu region of Fukushima Prefecture. Known for its vibrant yel...

Fukushima
Aizu Soba

Aizu Soba

Aizu Soba (会津そば, Aizu soba) is made using buckwheat flour from a variety called "Kaori of Aizu," known for its firm texture and rich, fragrant aroma. Aizu's cool climate ...

Fukushima
Sauce Katsu-don

Sauce Katsu-don

Sauce Katsu-don (ソースカツ丼, Sauce Katsu-don) is a beloved specialty of the Aizu region in Fukushima Prefecture. This dish features thick slices of pork cutlet dipped in a ric...

Fukushima
Dobu Jiru

Dobu Jiru

Dobu Jiru (どぶ汁, Dobu jiru) is a traditional winter specialty from the Hamadori region of Fukushima Prefecture, born in the rugged fishing ports amidst chilly sea winds. This ...

Fukushima
Frozen Tofu

Frozen Tofu

Frozen Tofu (凍み豆腐, Shimi tofu) is a nutritious food packed with protein, calcium, iron, vitamin E, and lecithin. It also has the benefit of being long-lasting, making it a v...

Fukushima
Squid and Carrot Pickles

Squid and Carrot Pickles

Squid and Carrot Pickles (いかにんじん, Ika Ninjing) are a traditional dish from the northern central region of Fukushima Prefecture. This essential New Year's delicacy consi...

Fukushima
Dengaku

Dengaku

Dengaku (田楽) is a traditional Japanese dish where tofu is skewered on bamboo sticks, coated with miso paste, and grilled over a flame. Aizu-style miso dengaku is especially fa...