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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...
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...
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...
Kamatama Udon
Kamatama Udon (釜玉うどん, Kamadama udon) is a popular variation of Sanuki udon, the famous noodle dish from Kagawa Prefecture. This dish features freshly boiled udon noodles...
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...
Nara Zuke
Nara Zuke (奈良漬, Nara zuke) is a traditional fermented delicacy that originated in Japan’s ancient capital, Nara. Developed during the Heijō-kyō period as a preserved food, th...
Hachioji Ramen
Hachioji Ramen (八王子ラーメン, Hachioji rāmen) is a beloved local specialty of Hachioji City in Tokyo, celebrated for its simple yet unique charm. This dish features a clear...
Hakata Mentaiko
Hakata Mentaiko (博多明太子, Hakata mentaiko) is one of Fukuoka's most famous specialties. It is made by fermenting pollock roe with a blend of chili pepper, salt, sesame, and g...
Gokabo
Gokabo (五家宝) is a simple yet nostalgic sweet, characterized by the toasty aroma of roasted soybean flour (kinako). Alongside Soka Senbei rice crackers and Kawagoe’s sweet pot...
Kabosu
Kabosu (かぼす, Kabosu) is a citrus fruit that is believed to have been first cultivated in Usuki City during the Edo period. Today, areas like Usuki, Taketa, and Bungo-Ono are ...
Holland-yaki
Holland-yaki (オランダ焼, Holland-yaki) is a unique local specialty that originated in Yuzawa City, Akita Prefecture. At first glance, it might resemble desserts like Obanyaki o...
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...
Matsumae-zuke
Matsumae-zuke (松前漬け, Matsumae-zuke) is a traditional dish from Hokkaido’s Matsumae region, made using locally harvested kelp. This preserved delicacy combines herring roe...
Kobe Croquette
Kobe Croquette (神戸コロッケ, Kobe Korokke) is the delicately crafted croquette that originated in Kobe City, Hyogo Prefecture. Made with premium potatoes and carefully selected...
Jumangoku Manju
Jumangoku Manju (十万石まんじゅう, Jumangoku manju) is the signature confectionery of Fukusaya, a Japanese sweets shop established in 1952 in Gyoda City, Saitama Prefecture. Its...
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...
Charcoal-Grilled Jidori Chicken
Charcoal-Grilled Jidori Chicken (地鶏の炭火焼き, Jidori no Sumibiyaki) is a beloved traditional dish from Miyazaki Prefecture, featuring the local specialty chicken known as "Mi...
Kind of food
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