meat/vegetable ｜ Page 7 ｜ Our Regional Cuisines

"Omiisan" refers to porridge seasoned with miso. In the old days, miso was calle…

"Hana-hajiki" is a local dish of the Isahaya area. Various ingredients are arran…

"Nuppe" is a local dish that has been passed down from generation to generation …

In Oita Prefecture, which is one of the top purchasers of chicken meat per house…

"Mazemeshi" is a dish that always appears at local events and celebrations where…

The Amakusa region, consisting of some 120 islands of various sizes, is blessed …

Gonza is a simmered dish made with smashed soybeans and daikon radish. It receiv…

Vegetables grown in Kanazawa city using traditional methods are called “Kaga Yas…

Higashimatsuyama City, where many restaurants around Higashimatsuyama Station di…

Saitama Prefecture, where wheat cultivation has flourished since ancient times, …

‘Tako Momiuri’ is a salad marinated octopus, round-sliced cucumber salted and ru…

“Imo mochi” is a traditional dish that is eaten across Japan, in prefectures suc…

Oita Prefecture is known for its frequent consumption of chicken. In 2019, the M…

Yamaguchi Prefecture, which faces the Seto Inland Sea and the Sea of Japan, has …

"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along…

‘Kobe Beef Steak’, grilled beef on an iron plate flavored with salt and pepper a…

"Zabu-Jiru" is said to have gotten its name from the fact that various ingredien…

"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold …

"Sado no Nishime" is a local dish eaten on Sado City in Niigata Prefecture, wher…

"Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been famili…

This is a dish that is eaten on a daily basis in the area centering on the Tonam…

An ohitashi dish made using norabouna, a traditional vegetable said to have been…

A local dish from Miura City, located at the tip of the Miura Peninsula. Daikon …

"Okutamawasabi no TOKYO-X maki" is a dish in which chopped root wasabi is wrappe…

"Jisukeimo no Negimiso" is a dish in which potatoes called jisukeimo are steamed…

"Karanamasu" is a vinegared dish made from sardines and okara (bean curd). Karan…

"Suguki" is a type of turnip greens, a traditional vegetable in Kyoto, known for…

"Korokaki Persimmon" are dried persimmon produced in Uji-Tawara Town using a typ…

"Hinona Pickles" refer to pickles made using traditional vegetables from Shiga P…

Daikon radich has been consumed since ancient times and is mentioned in Japan's …