others ｜ Page 8 ｜ Our Regional Cuisines

Snow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in th…

This dish is made by stewing tofu with the head of a grilled eel. It appears in …

Goyori Mame or Jyako Beans is a standard dish enjoyed in the Senshu and Kawachi …

“Boiled red konjac” is a simmered dish using red konjac, a specialty of Shiga Pr…

During the Edo period, a large amount of kombu was transported from Hokkaido by …

With its characteristic topography and seawater of various different properties,…

Toyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu s…

“Kakiae namasu” is a local dish that uses reddish-purple edible chrysanthemums. …

Sea squirts are raised in the coastal areas of Sanriku. The main kind of sea squ…

Nishime is a traditional dish prepared throughout the entire prefecture during w…

In the southern region, which has suffered from cold damage to rice cultivation …

Gotemba City and Oyama Town are semi-high temperature areas with cold winters an…

It is said that the name "aimaze" comes from the fact that the ingredients are b…

Tororo soup is made by grating yam and mixing it with soup stock and miso paste,…

Wasabi pickles are made by marinating chopped wasabi leaves, stems, and roots in…

In Fukui Prefecture, Buddhism, especially Jodo Shinshu, has long been a fervent …

In 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make K…

The first day of the sixth month of the lunar calendar, after rice planting was …

Hachisun" is a stew made from a combination of mountain and sea vegetables that …

The mountains near the historical city of Kanazawa, which once flourished as a c…

Kiri-zai" is a local dish from the Uonuma region, made by mixing natto with chop…

Taking advantage of its mild year-round climate and abundant water quality, Ibar…

Sudare-bu with sesame paste is a local dish produced in Yuki City, Ibaraki Prefe…

Dekomawashi" is a local dish of Iya area in Miyoshi City. Bite-sized potatoes, b…

Igisu is a kind of seaweed that grows on rocks in shallow water, and is a kind o…

Tofu was first eaten in Japan in the late Heian period (794-1185). It is said to…

Okyuto is a local delicacy unique to Fukuoka Prefecture, which faces the sea. It…

Kukitachi-nimono" is a local dish using "kukitachi", a cruciferous vegetable. Ku…

It is one of the representative local dishes of Tochigi Prefecture. It is a dish…

Gunma has a rich source of water flowing from the Tone River and long hours of s…