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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...
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...
Deep-Fried Mehikari
Deep-Fried Mehikari (めひかりの唐揚げ, Mehikari no karaage) features Mehikari, a small fish measuring 5 to 15 cm, caught at depths of around 300 meters off the coast of Nobeoka ...
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...
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...
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 ...
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...
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...
Hokkimeshi
Hokkigai (ホッキ貝, North Pacific surf clam), officially known as ubugai, is a large bivalve mollusk. With its impressive size and exquisite taste, it has earned the nickname "K...
Soki Soba
Soki Soba (ソーキそば, Soki soba) is a traditional dish from Okinawa, featuring Okinawa soba noodles topped with sweet and savory braised pork ribs (soki). The soki is slow-cook...
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...
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...
Coconut Crab
The Coconut Crab (ヤシガニ, Yashigani) is one of the largest land-dwelling hermit crabs in the world and can be found in select areas of Okinawa, particularly around Miyako Isla...
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 ...
Kamenote (Gooseneck Barnacles)
Kamenote (カメノテ, Gooseneck Barnacles) is a unique seafood delicacy enjoyed in coastal regions like Saga Prefecture. This crustacean gets its name from its peculiar appearance...
Japanese Halfbeak Sashimi
Japanese Halfbeak Sashimi (さより刺身, Sayori sashimi) highlights the exquisite flavors of Ishikawa Prefecture, one of the leading regions in Japan for sayori catches. The pe...
Chinsuko
Chinsuko (ちんすこう) is a baked confectionery made primarily from flour, lard, and sugar. Originally a luxurious treat enjoyed by the royal court during the Ryukyu Kingdom e...
Kind of food
Recommended
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Tsushima Tonchan
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Ibaraki / >Nabe dish -
![Kobako Crab]()
Kobako Crab
Ishikawa / >Seafood -
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Soba-gaki
Nagano / >Soba & Udon -
![Fried Gurukun]()
Fried Gurukun
Okinawa / >Tenpura -
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Soba Grain Zosui
Tokushima / >Local cuisine -
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Ashiyan Squid
Fukuoka / >Seafood -
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Kure Style Nikujaga (Meat and Potato Stew)
Hiroshima / >Local cuisine
