fish dish ｜ Page 6 ｜ Our Regional Cuisines

In Tsugaru region, surrounded by snow during the winter, people harvest farm pro…

"Izushi" is sushi made by lactic acid fermentation in low temperature with fish,…

The Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (sple…

"Happazushi" is a type of sushi that involves wrapping vinegared rice, Masu(=tro…

In Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to…

Cod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, t…

“Nagasaki Tempura” is a traditional dish, which dates to around 400 years ago, f…

Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was desig…

In Nakatsu city, located on the northwestern edge of Oita Prefecture, and the ne…

“Taraosa”(=dried codfish) is a dried codfish eaten in Hita city and Kusu distric…

Also called “shimotsukare,” “sumitsukari,” and “shimitsukare,” this is a dish ma…

The Kujukuri region is a treasure trove of food products from both the land and …

Kujukuri area is rich in seafood and local delicacies, and it has been known for…

“Sauce-marinated” is a local dish in the Minami-Boso region of Chiba prefecture,…

Himejima is a remote island located in the western part of the Seto Inland Sea, …

"Konoshiro no sugata sushi" is an essential dish for New Year's, festivals, cele…

"Abuttekamo" is salt-roasted damselfish mainly eaten in the coastal areas of Fuk…

“Fukumen” is said to have been passed down as an event food for the Uwajima clan…

"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, …

Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vege…

Mikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefectu…

Splendid alfonsino fishing in Inatori began in the Meiji era. The dish handed do…

“Morokozushi“ is made by filling a sushi box with vinegared rice, topping it wit…

In Kasumigaura, the second largest lake in Japan in terms of area, carp farming …

The "Kashima Sea", which stretches from Oarai in Ibaraki Prefecture to Inubosaki…

Kasumigaura is the second largest lake in Japan. It is abundant in freshwater fi…

In the autumn season, you can catch fresh salmon in the Matsukawaura and Hamador…

Even in Yamanashi Prefecture, which has no sea, fresh, high-quality saury become…

“Hatahata” (=Japanese sandfish) are a scaleless, mild-flavored fish that are fav…

During the mid-18th century, from the middle of the Edo period to the Meiji 30s,…