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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...
Beef Bone Ramen
Beef Bone Ramen (牛骨ラーメン, Gyūkotsu Rāmen) is a rare local specialty from Tottori Prefecture, renowned for its unique broth made from beef bones. This traditional dish, cher...
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...
Pawpaw
Pawpaw (ポポー, Pawpaw) is a fruit native to North America, belonging to the Annonaceae family. Its appearance resembles an akebi (chocolate vine fruit), while its flesh and see...
Kawara Soba
Kawara Soba (瓦そば, Kawara soba) is a distinct local dish that originated in Kawatana Onsen, a hot spring town in Shimonoseki City, Yamaguchi Prefecture. This vibrant creation ...
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...
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...
Karashi Renkon
Karashi Renkon (からし蓮根, karashi renkon) is a unique dish from Kumamoto Prefecture, cherished for its crisp lotus root texture and the sharp spiciness of karashi miso that ti...
Yanagawa Hot Pot
Yanagawa Hot Pot (柳川鍋, Yanagawa nabe) is a traditional hot pot dish from the Edo period, featuring loach fish as its star ingredient. Similar to "Dozeu Nabe," another loac...
Tachiuo Maki (Grilled Beltfish Rolls)
Tachiuo Maki (太刀魚巻, Grilled Beltfish Rolls) is a local specialty dish from Uwajima City in Ehime Prefecture that features fresh beltfish, a sleek, silver fish caught in the ...
Seared Seki Horse Mackerel & Seki Mackerel Sashimi
Seki Horse Mackerel and Seki Mackerel (関アジ・関サバ, Seki Aji & Seki Saba) are premium fish caught in the Bungo Channel, off the coast of Saganoseki, Oita Prefecture. These de...
Enoshima Don
Enoshima Don (江ノ島丼, Enoshima don) is a traditional dish from Enoshima, a famous island in Fujisawa City, Kanagawa Prefecture. This flavorful rice bowl features tender pieces...
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 ...
Okayama Demi-Katsu Don
Okayama Demi-Katsu Don (おかやまデミカツ丼) is a beloved local rice bowl specialty from Okayama. It features freshly fried, perfectly crispy pork cutlets topped with a hot and v...
Kakogawa Katsumeshi
Kakogawa Katsumeshi (加古川かつめし, Kakogawa katsumeshi) is a cherished local specialty enjoyed primarily in Kakogawa City, Hyogo Prefecture. This dish traces its roots back to...
Masu no Sushi
Masu no Sushi (ますのすし, masu sushi) is a regional specialty of Toyama Prefecture, widely recognized as a popular ekiben, or train station bento box. This pressed sushi fea...
