fish dish ｜ Page 11 ｜ Our Regional Cuisines

This is a local dish made by soaking local specialty Senshu mizu-nasu in a bed o…

Ikanago no kugi-ni" is a local dish made by boiling raw ikanago fry in soy sauce…

Kakinoha-zushi is pressed sushi made of salted mackerel wrapped in kakinoha (per…

During the autumn festival season, "tadasushi," a type of sushi made by leaving …

Satsuma" is a well-known local dish in Yawatahama City and other areas in the Na…

The history of "tai meshi" dates back as far as the time of Empress Jingu's camp…

In the mountainous northern part of Okayama Prefecture, a surprisingly large num…

Himeichi is a small fish caught in small bottom trawls in Tosa Bay. Its official…

Matsuri-zushi, also called "Okayama-bara-zushi" or "Bizen-bara-zushi," is made f…

It is called "crocodile", but what is actually eaten is "shark". It is also call…

In the old days, nukazuke was a preserved food of the Ogasawara clan, and it was…

Kaki-chisha is a traditional Shimonoseki vegetable that used to be cultivated in…

Oroshi-namasu," "kakiage," or "nutaage," a dish made by dressing seafood with ra…

The Ariake Sea has a tidal range of about 6 meters, and at low tide, tidal flats…

“Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caugh…

“Ishikari Nabe” (Ishikari hot pot) is a typical local cuisine of Hokkaido. As th…

“Nishin Zuke” (pickled herring) is a local dish that conveys the history of the …

The spawning season of Pacific cod comes in the rough seas of the Sea of Japan, …

“Suzuke (pickling in vinegar) of Japanese smelt and lotus root” is made with Jap…

The Noto Peninsula, which juts out into the Sea of Japan, has long been a key po…

When talking about the traditional foods of Ishikawa Prefecture, yellowtail is i…

“Hakozushi” can be found all over Japan. It is a type of sushi made by filling a…

“Tako-meshi” (octopus rice) is said to have been a type of fisherman's meal in w…

Mackerel has long been a popular fish among the people of Tango Peninsula, which…

“Taitan of Manganji Togarashi and Jako” is a popular home-style simmered dish us…

At first glance, it looks like “Ochazuke” (rice with green tea) with soup stock …

In Shimane Prefecture, the production of dry foods and preserved foods has been …

Bonito, the prefectural fish of Kochi, is a common foodstuff eaten on a daily ba…

In Kochi Prefecture, the petiole part of the leaf and stem of the Hasuimo (a mem…

Facing the Seto Inland Sea and blessed with an abundance of seafood, Oita Prefec…