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Deep-fried glukun
Gurukun (Japanese name Takasago), which is also designated as Okinawa's prefectural fish, lives in warm waters south of Amami Oshima, and is a white fish caught all year round, ...
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 ...
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...
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...
Matsuzaka chicken yakiniku
Speaking of Matsusaka in Mie prefecture, the world brand “Matsusaka beef” is famous, but the chicken “chicken yakiniku,” which is cheap compared to Matsusaka beef, became popula...
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...
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 ...
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...
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 ...
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 ...
Kujo Negi
Kujo green onion (also known as Kujo Negi, Kujo Negi, Kujo Negi) is a kind of green onion in Japan. It is said that the green onion was originally native to Namba. It was later ...
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 is a local dish made around Himi in Toyama prefecture, and is counted as one of the “Japan's top three udons” along with Sanuki udon and Inaniwa udon. By using a hand-...
Rice cracker soup
Senbei-jiru is a local dish that has been popular since ancient times, mainly in the southern part of Aomori Prefecture, and is particularly representative in Hachinohe City. Th...
Gohei Mochi
Goheimochi is a local dish that has been popular since ancient times in the mountainous areas of Gifu and Nagano prefectures. Lightly eat glutinous rice and eat with miso and so...
popo
Popo is a fruit of the Banreishi family native to North America. It is also called Akebigaki because its appearance resembles a persimmon and its flesh and seeds resemble persim...
Shodoshima somen
Shodoshima stretch somen is one of the three major somen noodles in Japan, and is particular about traditional manufacturing methods, and has a unique flavor, texture, and elast...
Salt-grilled sweetfish
In Gifu Prefecture, where many mountains are towering, there are clear streams throughout the country, and it is one of the best sweetfish in Japan. The eating season is differe...
Chanko nabe (chankonabe)
Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, and is said to be the sacred place of “chanko nabe.” Chanko nabe (chankonabe) is a hot pot di...
Yomenakase
Yomenakase is the name of the aorta of cattle in the Tsuyama area of Okayama prefecture, and depending on the region, it is called blood vessel, hatsumoto, korikori, etc. It is...