fish dish ｜ Page 9 ｜ Our Regional Cuisines

The slime flounder is also known as “granny flounder” or “Indian flounder” in ot…

In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge…

“Koayu-no-sanshoni” is a dish that has been handed down since ancient times. Koa…

Cod has long been an essential part of the New Year's celebration in Aomori Pref…

This is a local dish passed down from the Pacific coast of Hachinohe City and Ha…

"Ruibe" is local cuisine made by freezing fish like salmon or trout, then eating…

"Kujira-jiru" is an essential New Year's Dish in Southern Hokkaido. As the New Y…

Tempura is a fried dish where flour is sprinkled onto ingredients such as seafoo…

In the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a m…

Ame no Io Gohan" is rice cooked with Biwa trout, a species endemic to Lake Biwa.…

Nare-zushi is an ancient type of sushi, made by fermenting salted fish and rice …

Oshizushi is made by layering thinly sliced vinegared mackerel and shiroita konb…

Gomoku-zushi is made by chopping up ingredients such as conger eel and shiitake …

Because Nagano Prefecture is far from the sea, marine products were processed in…

Abalone shellfish is a specialty of Yamanashi Prefecture. There are various theo…

From late October to March, Pacific saury migrate south to the Kumano-nada Sea o…

The Wakasa area has been known since the Asuka and Nara periods as a "miketsukun…

Obama was the center of Wakasa Bay, and was the starting point of the "saba kaid…

Kakinoha Sushi" is a local dish that has been handed down in Chigashira Town, To…

Vinegared mamakari is widely known as a local dish of Okayama Prefecture. Mamaka…

It is a hybrid of leek and shallot, and has a unique aroma different from that o…

There are three origins of the name of "oyster Dote-nabe". The first is that mis…

Iwakuni City is known as the eastern gateway to Yamaguchi Prefecture. The city h…

Sea cucumbers have become a popular winter delicacy in the Noto Peninsula. The h…

Kaburazushi is a type of narezushi with a perfect balance of sourness and flavor…

The weather from late autumn to early winter, when fierce winds blow and thunder…

From spring to early summer, as the mung beans begin to bear fruit and the wheat…

The local dish eaten at New Year's Eve in Kochi Prefecture is "Kureno-ni-nimono"…

In Tochigi, a prefecture without a sea, people ate sharks, called saganbo (Spiny…

Iwaki City has seven beaches, called "Iwaki Nanahama," and there are many fishin…