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Deep-fried Gurukun
“Gurukun's fried chicken,” which is popular as a local dish of Okinawa Prefecture, is a dish that uses Gurukun (Japanese name: Japanese name: takasago), the prefectural fish of ...
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...
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 ...
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 ...
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 ...
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...
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 ...
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...
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 ...
Kibinago sushi
Kagoshima Prefecture's local dish “Kibinago Sushi” is a traditional dish using kibinago, a small fish popular locally. Kibinago is a blue fish of the herring family about 10 cm ...
Deep-fried mehikari
Mexicali is a small fish of about 5 to 15 cm caught at a depth of about 300 m in the Hyuga Nada Sea off the coast of Nobeoka City, and it has become called “Mexicali” because it...
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...
Firefly squid dishes
Firefly squid live in deep water, but around March they gather along the Toyama Bay coast to lay eggs, and they are landed only for a fixed period of time each year. Firefly sq...
Tsukishima Monja
When baking on a teppan, from where you wrote letters with tane, “character yaki” → “monjayaki” came from... It is a dish in which flour is melted in water and poured over a hot...
Kibidango
Okayama prefecture is a peach producing area, so Okayama is famous as a place related to the Japanese folktale “Momotaro”. Kibidango became popular as an auspicious food that b...
Gohei Mochi
Goheimochi is a local dish that has been popular since ancient times in the mountainous areas of Gifu and Nagano prefectures. Lightly eat glutinous rice and eat with miso and so...