Access Rankings

No.1
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.2
Daigo Shamogetan

Daigo Shamogetan

The new specialty dish “shamogetan” from Daigo in Ibaraki prefecture is a medicinal dish using Okukuji shamo, a local specialty. Okukuji shamo is a chicken raised in a mountaino...

No.3
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.4
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.5
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.6
Himeji Oden

Himeji Oden

In Himeji, we eat oden with ginger soy sauce. The way to eat “Oden to eat with ginger soy sauce” is called Himeji Oden. There are ways to eat ginger soy sauce from the top, and...

No.7
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.8
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.9
Junsai

Junsai

Junsai is a perennial aquatic plant that floats leaves on the surface of water, like water lilies. Eat shoots that are under the water. It is covered in a jelly-like slump and f...

No.10
Dotoyaki

Dotoyaki

Doteyaki is a staple dish of Osaka Shinsekai, which is stewed for a long time in miso and Mirin. Now, along with skewers, is a staple dish of Osaka Shinsekai. It seems that it ...

No.11
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.12
Enoshima bowl

Enoshima bowl

“Enoshima-don” is a local dish born in Enoshima in Fujisawa City, Kanagawa Prefecture, and is a flavourful rice bowl dish made by cutting turban shell meat with an egg. This bow...

No.13
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.14
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.15
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.16
Hakata mentaiko

Hakata mentaiko

Hakata mentaiko, one of Fukuoka's representative souvenirs, is fermented with pollock ovaries mixed with red pepper, salt, sesame and garlic. With exquisite sweet and spicy tas...

No.17
Kujo Negi

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 ...

No.18
Harako rice

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...

No.19
Etajima's specialty “soybean udon”

Etajima's specialty “soybean udon”

Since ancient times, soybean cultivation was popular in Etajima City because of low rain. The origin of 'soybean udon' was eaten at ceremonial occasions such as handmade udon ma...

No.20
Gyoda fly

Gyoda fly

Gyoda fry is a local dish that originated in Gyoda City, Saitama Prefecture, and is an okonomiyaki-style dish made by dissolving flour in water and grilling it on an iron plate....