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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...
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...
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...
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...
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 ...
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 ...
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...
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...
Hoba Sushi
Hoba Sushi (朴葉寿司, Hoba sushi) is a traditional dish from Gifu Prefecture, where sushi rice is wrapped in fragrant magnolia leaves. These leaves are believed to have antibact...
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...
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...
Hyuganatsu
Hyuganatsu (日向夏, Hyuganatsu) is a citrus fruit native to Miyazaki Prefecture, which boasts the highest production of this specialty fruit in Japan. This unique citrus was ini...
Kibinago Sashimi
Kibinago Sashimi (きびなごの刺身) features small silver-striped fish measuring around 10cm, and it holds a special place on Kagoshima’s dining tables. This dish, which requires ...
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...
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...
Kibi Dango
Kibi Dango (きびだんご, Kibi dango) is a traditional sweet from Okayama, a region famous for its peach production and its association with the beloved Japanese folktale of "Momo...
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...
Zunda Mochi
Zunda Mochi (ずんだ餅, Zunda mochi) is a delightful traditional sweet from Miyagi Prefecture. It’s made by boiling young green soybeans (edamame) before they mature into regular...
Hanton Rice
Hanton Rice (ハントンライス, Hanton raisu) is a beloved Japanese-style Western dish, also known as Hanton-style rice. Originating from Kanazawa City in Ishikawa Prefecture, this...
Kind of food
Recommended
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Shoro Manju
Saga / >Local cuisine -
Etajima Special "Soybean Udon"
Hiroshima / >Soba & Udon -
Okinawan Mozuku Vinegar
Okinawa / >Local cuisine -
Awa Wasanbon Sugar
Tokushima / >Local cuisine -
Matsusaka Grilled Chicken
Mie / >Meat dish -
Kakogawa Katsumeshi
Hyogo / >Tenpura -
Soft Serve Ice Cream
Kagawa / >Local cuisine -
Ruby of Echizen
Fukui / >Local cuisine