meat/vegetable ｜ Page 10 ｜ Our Regional Cuisines

"Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by s…

Butterbur sprouts, also known as "Fukinoto", are a well-known delicacy in spring…

“Kasu-jiru” is a local dish which consists of daikon radish, carrots, burdock ro…

In Osaka, a city that has prospered from the shipping and commercial industries …

The Kitakami River basin in Japan has been known for growing taro since ancient …

Iwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particu…

It is said to have its roots in Buddhist vegetarian cuisine and was created long…

"Niaekko" is a local dish of the Shimokita region. In the Shimokita region, wher…

This is an everyday staple in the Tsugaru region, handed down in each family sin…

In the Niigata prefecture where it snows heavily, 「pickled dried daikon radish」i…

Nina is a local dish made by boiling salted vegetable leaves and was eaten as a …

In Hokkaido, deep-fried chicken is called “zangi”. What sets “zangi” apart from …

“Niku Tofu” is a simple dish made of beef, tofu, and green onions. The green oni…

Combining seasonal ingredients and compatible ingredients is called “deaimon” in…

A local dish from the Tsukui area of Sagamihara City in which udon noodles are s…

Oyakodon is a bowl of rice topped with chicken and onions simmered in broth and …

Takachiho Town in Miyazaki Prefecture is known as a town of myths and legends. I…

Shiiba Village, located in the mountains which border Kumamoto Prefecture, is a …

"Tsubon-jiru" is a soup full of finely-chopped ingredients such as chicken, kama…

A hot pot dish that has been passed down since ancient times in Tsushima, a remo…

Among the many regional dishes of Saga Prefecture, the standard is gameni chicke…

Kunchi is a festival found around the northern area of Kyūshū including Saga pre…

It is said that the dish began with Buddhist cuisine which does not use chicken,…

Achara-zuke is a vinegared dish of chopped seasonal vegetables with red chili pe…

Bamboo shoots are often eaten in Kōchi prefecture. mōsō bamboo is in season at t…

In Kochi Prefecture, taro is called taimo and has been eaten since long ago as a…

This pickle is made from a traditional vegetable known as the crimson turnip (hi…

“Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisin…

Pork is cooked without wasting any part of it, and for this bone-in meat is freq…

Karimori and Early Harvest Karimori are types of white melons cultivated for pic…