all type ｜ Page 18 ｜ Our Regional Cuisines

Saitama Prefecture, where wheat cultivation has flourished since ancient times, …

Natural ‘Ayu’ (=sweetfish), grown in the clear stream in Yoshino mountains, eats…

Mitsumeno Botamochi' refers to the large rice cakes eaten three days after the b…

‘Sanma zushi’ is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Vi…

‘Tako Momiuri’ is a salad marinated octopus, round-sliced cucumber salted and ru…

“Imo mochi” is a traditional dish that is eaten across Japan, in prefectures suc…

Oita Prefecture is known for its frequent consumption of chicken. In 2019, the M…

Yamaguchi Prefecture's prefectural fish is the fugu, a well-known, high-end fish…

Tango-no Sekku, May 5, is celebrated as Children's Day in modern times. Dependin…

Yamaguchi Prefecture, which faces the Seto Inland Sea and the Sea of Japan, has …

It is a type of oshizushi made by filling a square wooden mold with sushi rice a…

Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea…

Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp,…

Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summ…

Niimi City has a soil unsuitable for rice cultivation, and buckwheat has long be…

Takakibi came from mainland China and is a type of corn. Also known as "sorghum …

Izumo soba is representative of the Izumo region. Along with "wanko soba" in Iwa…

Shimane Prefecture boasts one of the highest annual catches of mackerel in Japan…

"Yukina no Fusubedzuke" is a pickled dish using yukina, a snow cabbage. Yukina i…

Shimane Prefecture has a coastline 1.026 km (637 miles) long, the 10th longest i…

Tottori Prefecture faces the Sea of Japan, and in winter, the cold air from the …

"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along…

The Igai mussel has a triangular shape, blackish brown shell, and is found on re…

"Kamabuku" is a sweet cake made from boiled and mashed potatoes with glutinous r…

Aka-mochi is a red-colored rice cake made from red corn flour. It is said that a…

"Kaiso Yose(=Seaweed yose)" is a local dish eaten along the Kashima coast, exten…

It has long been a preserved food made during the extremely cold season to take …

Local cuisine from southeastern Aomori Prefecture to north-central Iwate Prefect…

Sansho (=Japanese Pepper) is a kind of spices and used in various Japanese cuisi…

‘Kobe Beef Steak’, grilled beef on an iron plate flavored with salt and pepper a…