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Deep-fried Gurukun
“Gurukun's fried chicken,” which is popular as a local dish of Okinawa Prefecture, is a dish that uses Gurukun (Japanese name: Japanese name: takasago), the prefectural fish of ...
Sozuri pot
The local dish “sozuri nabe,” which has been popular since ancient times in Tsuyama City, Okayama Prefecture, is a hot pot dish characterized by “sozuri meat,” which is used by ...
Matsusaka chicken yakiniku
Speaking of Matsusaka in Mie prefecture, the world brand “Matsusaka beef” is famous, but “chicken yakiniku,” which is cheap compared to Matsusaka beef, is familiar to the common...
stewed kasbe
“Stewed kasbe” is a local dish for the winter, which is often prepared at home. “Kasbe” means “Ei” in Hokkaido dialect. The bones of Kasbe, belonging to cartilaginous fish, are ...
Coconut crab
Coconut crab is one of the world's largest terrestrial hermit crabs that live in parts of Okinawa, especially around Miyako Island. They have scissors that are strong enough to ...
Kabosu
It is said that cultivation began in Usuki City in the Edo period, and Usuki, Takeda, Bungoono, etc. are the main production areas. More than 95% of the total production of kabo...
Magnolia leaf miso
In the Hida region, magnolia leaves that have fallen in the fall have been collected and used as cooking utensils. Magnolia trees are large deciduous broad-leaved trees that ...
Dutch ware
The appearance of “Dutch yaki” is similar to oban-yaki or imagawa-yaki. However, it is not red bean paste or cream that is contained in a fluffy sweet dough like waffles, but ha...
Soki soba
Soki soba is a local dish of Okinawa, and is a type of Okinawa soba topped by simmering pork ribs (spareribs) in a sweet and spicy way. Soki has been simmered slowly for a long ...
Kibinago sushi
Kagoshima Prefecture's local dish “Kibinago Sushi” is a traditional dish using kibinago, a small fish popular locally. Kibinago is a blue fish of the herring family about 10 cm ...
Ikashumai
Yobuko's specialty “Ikashumai”, one of Kyushu's representative souvenirs, originated in the kitchen of the underwater restaurant Manbo. It started when it was served at the unde...
Deep-fried mehikari
Mexicali is a small fish of about 5 to 15 cm caught at a depth of about 300 m in the Hyuga Nada Sea off the coast of Nobeoka City, and it has become called “Mexicali” because it...
Simmered shishamono
“Shishamono sweet boiled” is a local dish made using shishamo, one of Hokkaido's leading fish. The cooking method of shishamo has a wide range of local dishes such as' Shishamon...
Tororo kelp onigiri
Toyama Prefecture is the highest amount of kelp per household in Japan. One of the most classic kombu dishes is “kelp onigiri”. Among the tororo, only the outer surface of the t...
Harako rice
“Harako rice” is an autumn local dish representing Watari in Miyagi prefecture, and it is a dish made by putting plenty of loosened salmon meat and salmon roe on top of rice coo...
Anagomeshi
Hiroshima's local dish “anagomeshi” is a traditional dish born in Miyajima. It is said that in Meiji 34 (1901), with the opening of the Sanyo Railway, it was sold as an ekiben n...