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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 ...
Matsumae pickled
It is a local dish using kelp, a specialty of Hokkaido Matsumae region. It is a preserved food with herring roe, surume and kelp marinated in soy sauce. It is often eaten locall...
Kabuzoni
Kabuzoni is a simple yet flavourful local dish that is widely eaten mainly in Hagi City, Yamaguchi Prefecture. It is popular as a staple New Year's dish, and is made with soy sa...
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, ...
Mikuriya soba
Mikuriya soba (Mikuriya soba) is a local dish from the Mikuriya region of Gotemba City. Since this area cultivated a lot of soba and wheat, farmers made their own soba using “y...
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...
Kelp roll
In Hokkaido, which boasts the highest quantity of kelp production in Japan, is rooted in kombu rolls of fish such as salmon and herring. For kombu-maki, Hidaka kelp is often use...
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...
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...
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...
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 ...
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 ...
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 ...
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...
Tottori Matsuba Crab
Of the snow crab, the grown male is called “Matsubagani”, and it is a winter taste representative of Tottori where you can enjoy the full body and elegant umami. Matsuba fishin...
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...
Shinko manju
Shinkomanju are made to serve as offerings to the Hatsuuma Festival held in February of the lunar calendar at Ippeizuka Inari Shrine in Tanuma-cho, Sano City. “Shinko” not only...
Hiyajiru
The local dish “hiyajiru,” which originated in Yonezawa in Yamagata prefecture, is a refreshing hitashi dish that combines cold soup stock with seasonal vegetables. Its history ...
Sendai zoni
Sendai zoni has been eaten since the end of the Edo period. Halle's day meal with beautiful grilled Goby, Harako (salmon roe), Sendai Seri, and hikina that are so big that they ...
Hoto
Speaking of Yamanashi Prefecture's local cuisine, Hoto is. It is a simple dish stewed in miso soup with ingredients such as pumpkins, potatoes, mushrooms, seasonal vegetables, a...