meat/vegetable ｜ Page 14 ｜ Our Regional Cuisines

Pork farming began in the Tokachi region around the end of the Meiji period (aro…

“Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, t…

The spawning season of Pacific cod comes in the rough seas of the Sea of Japan, …

In Yamagata Prefecture, it was common for people to make natto (fermented soybea…

This is a staple summer dish in Yamagata Prefecture in which you can easily eat …

Ibaraki Prefecture has one of the largest areas of arable land in Japan and harv…

Soba (buckwheat) has been widely cultivated in Ibaraki Prefecture since the Edo …

“Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered …

The Noto Peninsula is surrounded by the sea on three sides. The sticky soil, rep…

“Taitan of Manganji Togarashi and Jako” is a popular home-style simmered dish us…

The "Kyoto bamboo shoots" are known for their soft, white flesh and lack of bitt…

In Shimane Prefecture, the production of dry foods and preserved foods has been …

“Guruni” is a simmered dish made mainly of winter root vegetables such as daikon…

“Itadori” (Japanese knotweed) is a member of the buckwheat family that grows wil…

In the Amakusa area, fish could not be used for Buddhist ceremonies, so instead,…

Kumamoto Prefecture is one of the largest producers of lotus root in Japan. The …

Chicken Nanban" is known to have originated in Nobeoka City. It is said that it …

The name "nishime" comes from the way it is cooked, which is to simmer it slowly…

Pork bone vegetables" is a dish made by stewing large pieces of pork, tsuwabuki …

“Keihan (Chicken rice)" is a typical local dish of the Amami region. It consists…

“Gane" is a local dish made from sweet potatoes, a specialty of Kagoshima Prefec…