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Fried Gurukun
Fried Gurukun (グルクンの唐揚げ, Gurukun no Karaage) is a beloved traditional dish of Okinawa, made using Gurukun, the prefectural fish of Okinawa, also known as "Takasago" in J...
Pawpaw
Pawpaw is a fruit native to North America and a member of the custard apple family. Because its appearance resembles akebia and its flesh and seeds resemble persimmon, it is als...
Matsusaka Grilled Chicken
When it comes to Matsusaka City in Mie Prefecture, the world-famous Matsusaka beef naturally comes to mind. However, “Matsusaka Grilled Chicken” (松阪鶏焼き肉, Matsusaka toriyak...
Green Papaya
Green Papaya (青パパイヤ, Aopapaiya) is the unripe fruit of the papaya plant, commonly enjoyed in Okinawa and Southeast Asia. Distinguished by its vibrant green skin and crisp t...
Imoni (Yamagata Taro Soup)
Imoni (芋煮, Yamagata taro soup) is a quintessential hotpot dish from Yamagata Prefecture, enjoyed mainly during the autumn and winter seasons. This hearty dish features key ing...
Tachiuo Maki (Grilled Beltfish Rolls)
Tachiuo Maki (太刀魚巻, Grilled Beltfish Rolls) is a local specialty dish from Uwajima City in Ehime Prefecture that features fresh beltfish, a sleek, silver fish caught in the ...
Sozuri Nabe
Sozuri Nabe (そずり鍋, Sozuri nabe) is a traditional hot pot dish cherished for generations in Tsuyama City, Okayama Prefecture. Its hallmark ingredient is "sozuri meat," which ...
Braised Skate
Braised Skate (カスベの煮付け, Kasube no Nitsuke) is a traditional winter dish often prepared in households. The word "Kasube" is a local Hokkaido term for "skate," a type of ca...
Hoba Miso
In the Hida region, dried magnolia leaves that fall in autumn have long been collected and used as cooking tools. The magnolia tree is a large deciduous tree with broad leave...
Coconut Crab
The Coconut Crab (ヤシガニ, Yashigani) is one of the largest land-dwelling hermit crabs in the world and can be found in select areas of Okinawa, particularly around Miyako Isla...
Harako Meshi
Harako Meshi (はらこ飯, Harako Meshi) is a beloved autumn specialty from Watari Town in Miyagi Prefecture. This dish consists of rice cooked in savory salmon broth, topped gener...
Deep-Fried Mehikari
Deep-Fried Mehikari (めひかりの唐揚げ, Mehikari no karaage) features Mehikari, a small fish measuring 5 to 15 cm, caught at depths of around 300 meters off the coast of Nobeoka ...
Beef Bone Ramen
Beef Bone Ramen (牛骨ラーメン, Gyūkotsu Rāmen) is a rare local specialty from Tottori Prefecture, renowned for its unique broth made from beef bones. This traditional dish, cher...
Mimiga
Mimiga (ミミガー, Mimiga) is a traditional delicacy from Okinawa, made from pig’s ears. Known for its unique, crunchy texture, the dish gets its name from the Okinawan word for ...
Haskap
Haskap is a blue-purple berry native to Hokkaido. Because it is rare, it is also known as the “phantom fruit,” and it has long been enjoyed by the Ainu people. Its name comes fr...
Soki Soba
Soki Soba (ソーキそば, Soki soba) is a traditional dish from Okinawa, featuring Okinawa soba noodles topped with sweet and savory braised pork ribs (soki). The soki is slow-cook...
Yanagawa Hot Pot
Yanagawa Hot Pot (柳川鍋, Yanagawa nabe) is a traditional hot pot dish from the Edo period, featuring loach fish as its star ingredient. Similar to "Dozeu Nabe," another loac...
Chestnut Kinton
Chestnut Kinton (栗きんとん, Kuri kinton) is a traditional sweet closely tied to the Mino region of Gifu Prefecture. Made by gently simmering chestnuts with a touch of sugar and...
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