meat/vegetable ｜ Page 8 ｜ Our Regional Cuisines

One of the nationally renowned regional dishes, "Noppei," also known as "Noppei-…

"Minudaru" is a thin slice of pork loin coated with black sesame sauce and steam…

"Mimigar" is pig's ears, and "Sashimi" is a dressed dish. In Okinawa Prefecture,…

"Naabehraa" is a Japanese word for "Hechima(=Sponge cucumber)", and "nbusi" is a…

In Nara Prefecture, the traditional New Year's dish known as "Kaki-namasu" has b…

"Nara-ae" is a dish that uses Nara's specialty, "Nara-zuke", and is a popular di…

In Kobe, it is common to eat "miso-dare gyoza," which are pan-fried dumplings se…

Miki City, known as the birthplace of metalworking in Japan, has its origins dat…

"Zuiki no Taitan" is a simmered dish made with the stalk of the taro plant, know…

The Mimasaka area is a nature-rich area located in the northern part of Okayama …

The entire area of Yamagata Prefecture was designated as a heavy snowfall area, …

Gunma Prefecture boasts its agricultural and livestock farm industry, and raisin…

Tomburi is the dried, peeled outer skin of the 1 to 2 mm green fruit of the Houk…

A hot pot dish originating in Yokohama, where beef is simmered in a sauce made w…

"Sukiyaki" is a dish where thinly sliced beef, along with ingredients like green…

“Kakimaze”, also known as “omaze”, is a traditional local dish made with fresh i…

In Tokushima prefecture, there are many traditional dishes which use “kintokimam…

This dish has spread from school lunches to the entire prefecture and has become…

"Gimburo beans" are a type of black turtle bean which has been grown in househol…

We generally call a miso soup with vegetables and dumplings made from wheat flou…

Ibaraki is one of the prefectures in Japan thriving with agriculture, which boas…

The people of Fukuoka began to eat chicken meat when Fukuoka prefecture experien…

"Takana (=giant red mustard)" is a type of leaf mustard, and its leaves and stem…

The soil in the northern part of the Nishiyama region is suitable for soybean cu…

Persimmons are grown throughout Japan. Saga prefecture does not produce large am…

“Nagasaki Tempura” is a traditional dish, which dates to around 400 years ago, f…

"Tare Katsu Don" is a dish where freshly fried thin pork cutlets are placed on t…

“Tori Meshi” is a rice seasoned and cooked with vegetables and chicken meat and …

Miyazaki prefecture is blessed with a mild climate and the hours of sunlight it …

“Chimushinji” is a combination of the two words “chimu” (=pork liver) and “shinj…