others ｜ Page 7 ｜ Our Regional Cuisines

Oita Prefecture is one of the largest producers of Yuzu nationwide. Yuzu trees c…

"Aso takana" are a traditional vegetable grown in the cold climate and volcanic …

"Tsubon-jiru" is a soup full of finely-chopped ingredients such as chicken, kama…

A local dish passed down in the Shimabara Peninsula of Nagasaki Prefecture. "Igi…

Among the many regional dishes of Saga Prefecture, the standard is gameni chicke…

Kunchi is a festival found around the northern area of Kyūshū including Saga pre…

Known for being the production area of Tosa washi paper, Ino-machi is located in…

Bamboo shoots are often eaten in Kōchi prefecture. mōsō bamboo is in season at t…

In Kochi Prefecture, taro is called taimo and has been eaten since long ago as a…

‘Imotako’ is a simple local cuisine which makes use of both land and sea produce…

When you think of Japanese New Year’s dishes, osechi or zoni may come to mind bu…

Kanzuri, a traditional fermented seasoning from Myoko City (formerly Arai City) …

"Tsushima" is a traditional local dish passed down in the Shūnan region, includi…

The practice of dolphin fishing in Shizuoka Prefecture has been conducted primar…

Rakkasei (peanuts), also known as "Nankinmame," are said to have been introduced…

Originating in the Andes mountains of South America, peanuts entered Japan via E…

This dish is prepared by spreading homemade koji miso paste onto hoba (magnolia …

In times of food scarcity, when meat and fish were unavailable, soybeans came in…

Mame-shitogi is a fresh sweet made by kneading boiled and ground green soybeans …

The mountainous region of Hokushin, being surrounded by mountains, has many crop…

The Suwa region’s kanten (agar agar) producing industry developed due to the are…

The sericulture industry has been thriving in Gunma for quite some time, and eve…

“Koshu ko-umezuke” is made by harvesting Koshu mini plums―a special product of Y…

A local cuisine passed down from long ago in the Kuriyama region located in Toch…

The annual major event in various schools of Jodo Shinshu (Pure Land Buddhism) k…

The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes pla…

In Yamagata Prefecture, dishes using agar have been eaten for a long time, and i…

"Suizen " is one of the local dishes of Wajima that has been passed down the age…

"Ball-shaped konjac", nicknamed Tamakon, is the soul food of the people of Yama…

"Komo-dofu" is a simple tofu dish wrapped in a "komo," a roughly woven straw mat…