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Yoshida udon
"Yoshida Udon" is a traditional dish from Fujiyoshida City in Yamanashi Prefecture, known for its incredibly firm, chewy noodles. The noodles are thick, almost square in shape, ...
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, ...
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...
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 ...
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...
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...
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 ...
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...
Sparrow sushi
“Small bream sparrow sushi” is a local sushi from Wakayama prefecture that has been eaten since ancient times, and is one of the famous souvenirs representing the prefecture. It...
Kurikinton
Kurikinton is a local confectionary with ties to Gifu's Mino region. It is a simple, heartwarming chestnut confectionary made by combining chestnuts and a little sugar and finis...
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...
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 ...
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 ...
Harako rice
Harakomeshi is one of the local dishes of Watari Town, Miyagi prefecture. It is a salmon oyakodon made by cooking salmon broth over rice and topped with salmon flesh and salmon ...
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...
put Neapolitan
“Tsuke-Napolitan” is a popular local gourmet in Fuji City, Shizuoka Prefecture. It is a tsukemen style Napolitan that is eaten with noodles served in a separate plate in a tomat...
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...
poppoyaki
Poppoyaki is a nostalgic classic food that everyone knows in the Shimoetsu region of Niigata Prefecture. This sweet is characterized by the gentle sweetness of brown sugar and a...