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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 ...
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...
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 ...
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 ...
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 ...
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...
Yanagawa nabe (Yanagawa nabe)
Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like “doze-nabe”, it is a loach hot pot dish, but it is often distinguished from the general doze...
Gohei Mochi
Gohei Mochi (五平もち, Gohei mochi) is a cherished traditional dish originating from the mountainous areas of Gifu and Nagano Prefectures. Made from slightly pounded non-glut...
Hiruzen Okowa
Hiruzen Okowa (蒜山おこわ, Hiruzen okowa) is a traditional dish from the Hiruzen region in northern Maniwa City, Okayama Prefecture. This hearty dish is a staple at local festiv...
Firefly squid dishes
Firefly squid live in deep water, but around March they gather along the Toyama Bay coast to lay eggs, and they are landed only for a fixed period of time each year. Firefly sq...
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...
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 ...
Himi Udon
Himi Udon (氷見うどん, Himi udon) is a traditional dish originating from the Himi area in Toyama Prefecture and is considered one of Japan’s "Three Great Udon" varieties, alongs...
Anago Meshi
Anago Meshi (あなごめし, Anago meshi) is a traditional local dish from Hiroshima Prefecture, originating in Miyajima. It was first introduced as an ekiben (station bento) near M...
Yobuko Ika Sashimi
Yobuko Ika Sashimi (呼子いかの活きづくり, Yobuko ika no ikizukuri) is a signature dish of Yobuko Town in Karatsu City, Saga Prefecture, often enjoyed alongside the famous Yobuko...
Kibidango
Okayama prefecture is a peach producing area, so Okayama is famous as a place related to the Japanese folktale “Momotaro”. Kibidango became popular as an auspicious food that b...
Tsukishima Monjayaki
Tsukishima Monjayaki (月島もんじゃ, Monjayaki) is a unique dish with an interesting origin: its name is said to come from writing characters with the batter on a hot griddle (“m...