others ｜ Page 6 ｜ Our Regional Cuisines

When the hot summer is over and there are signs of autumn approaching, the seaso…

“Fukumen” is said to have been passed down as an event food for the Uwajima clan…

The Iga region, surrounded by mountains, used to be an area where seafood was sc…

Aichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori C…

Sakura shrimp are only caught in the Suruga Bay, at Yui Port in Shizuoka City a…

The Izu Peninsula is Japan's largest producer of red algae, the raw material fo…

“Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a N…

The name "Ego" comes from boiled and kneaded seaweed called "egogusa," and it is…

“Korogaki” is a candy-colored dried persimmon that is often made in Koshu City a…

During the mid-18th century, from the middle of the Edo period to the Meiji 30s,…

”Egg kanten” is a food made by mixing egg and sugar into ”kanten” liquid and the…

Anamizu Town is situated in the heart of the Noto Peninsula. The town is famous …

This dish is made from a type of algae called “igisu”, which is mixed with raw s…

Butterbur sprouts, also known as "Fukinoto", are a well-known delicacy in spring…

The Japanese horse chestnuts (“tochi”) used for “tochimochi” are so bitter that …

It is a delicacy that is made by cutting the Japanese flying squid into small pi…

It is said to have its roots in Buddhist vegetarian cuisine and was created long…

"Niaekko" is a local dish of the Shimokita region. In the Shimokita region, wher…

Fu is a processed food whose main ingredient is gluten and is made by kneading w…

Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full o…

Kanpyo-maki is a type of sushi roll that is made by boiling kanpyo in water to g…

Tamagoyaki is a dish made by seasoning eggs and frying them thickly. In the Kant…

"Choji-fu no Karashi-ae" is a classic regional cuisine made with choji-fu, a typ…

Shrimp and Beans is a local dish of Shiga Prefecture made by boiling sweet and s…

“Somage” is a term rooted in “soma” (buckwheat) and “ge” (porridge). In Shiiba V…

On the night of New Year's Eve, the family gathers together to enjoy a lavish me…

In the past, Oita Prefecture had many areas with poor drainage, making it unsuit…

The Toho region, composed of Takeda City and Bungo-ono City in the southwestern …

"Koneri" is a dish in which summer vegetables such as eggplant and bitter melon …

Taketa City, located in the southwestern part of Oita Prefecture, is an area ric…