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Saitama Satoimo
Taro is also composed in the poems of Manyoshu. It is an essential ingredient in Japanese food culture since ancient times, but Saitama Prefecture has the highest crop yield of ...
Kankanzushi (here prank)
“Sawara” tells the spring on Sanuki Road. “Kankan sushi (zushi)” is a local dish using this sawara. This dish, which is said to have been handed down since the Edo period, is s...
Okinawa Miyakojima Mango
Miyakojima is a remote island in Okinawa and is a subtropical island located approximately the same latitude as Miami, Florida. The mango grown in the light of the strong tropi...
Kirazumochi
Okara, which is a byproduct of tofu making, can be eaten throughout Japan and is called “Unohana”, “Kiram”, “Karasu”, and “Oama”. The name “kirido” comes from “cutting” which yo...
Kibinago sushi
Kibinago is a type of blue fish that is caught throughout the year in the coastal waters of Kagoshima Prefecture, Koshikishima, and Tanegashima. Kibinago can enjoy a variety of...
Three cups of fish (Aji)
Three cups of mackerel (three cups of horse mackerel) are baked fresh mushrooms and pickled in three cups of vinegar. The drinks of summer festival liquors are mostly three cups...
Odawara Kamaboko
The history dates back to the Edo period, and at the time of Sankinkotai, the samurai staying in Odawara-juku and Hakone onsen were sure to go up to eat kamaboko, and the samura...
Hatahata sushi
Hatahata is caught more in spring, and the skin becomes thinner. In the Karo district, which is the landing port of Hatahata, I ate Hathahata sushi as a feast for the Hoya Festi...
Yudochi
In the past, Oita Prefecture had many areas where it was poorly drained, and the cultivation of wheat was thriving because it was not suitable for rice cultivation where water n...
Taganemochi
Tagane Mochi is a local dish that is widely eaten in Ibaraki Prefecture, mainly in the southern part of Ibaraki Prefecture. In the southern part of Ibaraki Prefecture, it is a g...
