fish dish ｜ Page 8 ｜ Our Regional Cuisines

The Kitaura area in northern Yamaguchi Prefecture facing the Sea of Japan has fe…

This local dish is made in the Izu region for special days such as festivals. As…

In the area around the Boso Peninsula, horse mackerel, sardines, and Pacific sau…

“Carp miso,” made by simmering unglazed crucian carp with miso, coarse grain, an…

“Fermented sweetfish sushi,” a preserved sweetfish dish, is a fermented food mad…

While Ibaraki Prefecture is renowned as one of the most agricultural prefectures…

Koriyama City in Fukushima Prefecture flourishes in carp production. In the Meij…

The salmon shark or moro, as it is called in Tochigi, is caught off the coast of…

"Memaki" is a local dish in which fish is wrapped in arame (a kelp related to ko…

Tai-men is a dish featuring boiled somen noodles piled in waves on a large plate…

“Taimeshi” is a local dish mainly eaten in the Seto Inland Sea coastal region. I…

Okayama Prefecture's catch of octopuses is among the largest in the country. The…

Hinase is a town located in the southeastern part of Okayama prefecture, on the …

"Karakai" is a dry food made by drying the cartilage of kasube (stingray) fins t…

Trout Ankake is a springtime dish representative of the Shonai area. It is made …

The salt water-packed wetlands that sit between fresh and sea water are called b…

Shinjiko is a brackish lake with a mixture of freshwater and seawater, connected…

Whitebait is one of the fish that represent the so-called "seven treasures of La…

Shinjiko (Lake Shinji) in the northeastern part of Shimane prefecture is said to…

In 1756, Lake Nakaumi, which straddles the boundary between the cities of Matsue…

Generally speaking, a chikuwa fish paste tube is usually made of fish meat, but …

Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable …

Commonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish…

Narezushi has long been a common sight at festivals as well as local and regiona…

The stew made from Shogoin turnip and sea bream, known locally as "Tai Kabu," ha…

Pike conger eel, often referred to as Hamo, plays an essential role in Kyoto's c…

During the Edo period, a large amount of kombu was transported from Hokkaido by …

Toyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasaz…

Miyagi prefecture is rich in fishing grounds, with fishing ports in Kesennuma, I…

The Miomote River, where salmon run upstream, flows through Murakami City, which…