others ｜ Page 3 ｜ Our Regional Cuisines

“Egoma”（Perilla） is widely grown in Fukushima Prefecture. It is called “Junen” i…

“Oyaki ”,is a traditional confectionery made by wrapping Red bean paste with a c…

“Shimi-Dofu”, which is made by freezing the Tofu and then putting it back to dry…

The Okukuji region in Ibaraki Prefecture has been known for its thriving Konjac …

Peanuts, also known as "Nankin-mame", are said to have been introduced to Japan …

As the climate in northern region is cold and it’s hard to cultivate rice, they …

‘Ukogi’ is a deciduous shrub of araliaceae like ‘taranome’ (Japanese angelica tr…

In the past, when ironing at home to achieve crispness, people used a mixture ca…

In the southern part of Aomori, which is cold and often suffered from famine tha…

"Ise Ebi", commonly known as Japanese spiny lobster, is renowned as a high-quali…

"Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and …

Mishima, located about 45 kilometers north of Hagi Port in Yamaguchi Prefecture,…

Wakame seaweed is cultivated through aquaculture in all prefectures in Japan tha…

There are many local dishes in Gunma used wheat flour, like ‘okirikomi’ (type of…

“Oshaka kogori” is eaten on Buddha’s Birthday which is on April 8th of each year…

This dish is made by mixing finely chopped cabbage, meat, squid, etc., into a ba…

"Hamana Miso" is a seasonal local dish, available only in winter. It is made by …

“Oae-Dango" is a local dish consisting of dumplings made of rice flour mixed wit…

Shiga Prefecture has a large number of temples per capita and a deeply religious…

In the Kyushu region, there is a familiar seasoning called "yuzugoshō." There ar…

"Garagara-Oroshi" is a local dish of Mie Prefecture made with a special bamboo g…

“Kashikiri" is a type of Tofu made from ”kashi-no-mi” (Oak nuts, also called Aco…

Traditional local dish also known as "Kirazu-iri", or "Kishazu-iri",. "Kirazu," …

It is made by spreading a thin layer of Flour, dissolved in water and topping wi…

It is a dish in eastern-central Tottori Prefecture used fava beans. Fava beans a…

‘Tonkotsu’ is a local dish simmered roasted spare rib with ‘shochu’ distilled sp…

In Yawatahama City and Uwajima City, where an abundance of fish is harvested fro…

Officially known as "Anajako," the Shaku, a summer delicacy in Kumamoto, lives i…

The regional dish from Ojika Island in the northern part of the Goto Islands, kn…

"Arumado" is a local specialty from the Hirado area, which served as a key point…