meat/vegetable ｜ Page 11 ｜ Our Regional Cuisines

In Kanazawa City, which once upon a time prospered as a castle town, specialty v…

In the mountains, many wild vegetables are harvested in the springtime. It is sa…

This local dish, called “Noppei” or “Noppei-jiru (Noppei soup),” can be found th…

One of the most famous foods in the Iwakuni region is a dish called “Ohira”―so n…

Despite being referred to as “Jelly Fry”, this dish is completely different from…

In 1983, the 38th National Athletic Meet “Akagi National Athletic Meet” was held…

“Yatara” is a mixture of finely chopped vegetables and pickles, similar to a “fu…

Saitama Prefecture produces a whopping 50,600 tons of green onions, making it th…

One of the specialities produced in Gunma Prefecture is spring onions. While Nef…

“Chicken Motsuni“ is a dish made from chicken innards such as liver, gizzard, he…

It is a local food representative of Fukui Prefecture, which has been loved sinc…

Ibaraki Prefecture is a production area of high-quality pumpkins such as Edosaki…

Ibaraki Prefecture's lotus root ranks first in Japan in terms of both the volume…

The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes pla…

“Tamu dingaku”, also called“ sata dammu”, is a dish in which taimo are mashed an…

It is said that the Ryukyuan cuisine of Okinawa Prefecture "begins and ends with…

Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegeta…

The okonomiyaki made in Hiroshima is a dish wherein thinly spread batter is cook…

A wide variety of vegetables have been cultivated in Fukushima Prefecture for ma…

In some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,'…

Zakuzaku is also called “zakuzakuni” or “zakuzakujiru” and is one of the local d…

The Japanese saltwort used in this dish was originally a wild plant that grew al…

"Asuka Nabe" is a regional cuisine of Nara prefecture in which chicken and veget…

In the Kansai region, chicken that is eaten is called "Kashiwa." The guardian de…

Oden is generally served with mustard, but “Himeji Oden” is served with or witho…

This local dish is a specialty of Yao City made by stir-frying and then boiling …

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

Several varieties of daikon radish are enjoyed in Kyoto. Among them are the "Aom…

This is a dish made by marinating high-quality domestic pork in special miso, be…

Junjun is a hotpot dish of beef, chicken, lake fish, and so on seasoned in the s…