Access Rankings

No.1
Deep-fried Gurukun

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 ...

No.2
Matsusaka chicken yakiniku

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...

No.3
Soki soba

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 ...

No.4
stewed kasbe

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 ...

No.5
Sozuri pot

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 ...

No.6
Coconut crab

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 ...

No.7
Kabosu

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...

No.8
Yanagawa nabe (Yanagawa nabe)

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...

No.9
Gohei Mochi

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...

No.10
Hiruzen Okowa

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...

No.11
Firefly squid dishes

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...

No.12
Gyoda Fry

Gyoda Fry

Gyoda Fry (行田フライ, Gyoda furai) is a beloved regional dish originating from Gyoda City in Saitama Prefecture. Despite its name, it’s not a fried dish but rather a savory pan...

No.13
Dutch ware

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...

No.14
Magnolia leaf miso

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 ...

No.15
Himi Udon

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...

No.16
Anago Meshi

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...

No.17
Dote-yaki

Dote-yaki

Dote-yaki (どて焼き) is a slow-simmered dish made with beef tendon cooked in a rich broth of miso and mirin. Alongside kushikatsu skewers, it has become a staple of Osaka’s icon...

No.18
Yobuko Ika Sashimi

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...

No.19
Kibidango

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...

No.20
Tsukishima Monjayaki

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...