fish dish ｜ Page 10 ｜ Our Regional Cuisines

In the Edo period (1603-1868), when there was almost no distribution of raw fish…

Salted sushi, a local delicacy for special occasions, originated in Yonezawa Cit…

A local dish that has been passed down from generation to generation in the coas…

Sardines have been eaten since the Heian period and are a familiar fish to the J…

There are two kinds of "Dojo-jiru". In "Marunabe", a live loach is put whole in …

Miyagi Prefecture is home to a variety of rivers, large and small, including the…

Sukikombu" is made by boiling young kelp from the Sanriku coast, cutting it into…

Nigiri-zushi is a typical Japanese dish consisting of vinegared rice topped with…

Fukagawa-meshi" is said to have been originally made by quickly boiling leeks an…

Around Tsugaru Bay, which has long been known as a scallop production area, peop…

In Hokkaido, which is one of the largest producers of kelp in Japan, "Kombu-maki…

Fresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on…

Nokpe" is a typical Niigata home-style dish and a local delicacy found throughou…

Asahi Town, located on the eastern edge of Toyama Prefecture, is rich in nature,…

Ika-ninjin is a side dish made by finely slicing surumeika and carrots and marin…

Firefly squid with vinegared miso is a dish representative of spring in Toyama. …

Sliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known…

Obama City, the center of Wakasa Bay, was the starting point of the "saba kaido"…

It is a traditional dish of the Wakasa area and the Echizen coast. The entrails …

Originally a deep-sea fish, hata-hata originally came to be called hata-hata bec…

Saku City, located in the eastern part of Nagano Prefecture, has been cultivatin…

Sendai Zoni has been eaten since the end of the Edo period. It is a beautifully …

It is a traditional early summer dish made by wrapping vinegared rice in the lea…

Shizuoka Prefecture boasts one of the largest catches of bonito in Japan. The b…

Kurohanpen is made by boiling ground mackerel, horse mackerel, or sardine, and i…

Ikameshi is a famous local dish of the Hakodate and Oshima regions. It is said t…

Mie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamo…

Tekone-zushi was originally called "tekone-zushi" because fishermen would cut th…

Gori tsukudani" is a dish made by tsukudaniing gori, a small fish that lives in …

Isaza-mame" is a tsukudani (food boiled in soy sauce) dish made by combining isa…