others ｜ Page 9 ｜ Our Regional Cuisines

Kotjitsunomata, which is the origin of "Kaisou," is a seaweed about 20 cm in hei…

Oden is a dish in which various ingredients called "tane" such as Satsuma-age, d…

Monja is a dish in which ingredients are mixed with flour that has been loosely …

Sukikombu" is made by boiling young kelp from the Sanriku coast, cutting it into…

Oyama, located 1,252 meters above sea level and part of the Tanzawa Oyama Nation…

Igoneri" is a local dish representative of Sado Island, made from the Japanese r…

Kairakuen Garden in Mito, one of the three most famous gardens in Japan, is famo…

Shoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (presse…

Daishoji-machi in Kaga City once prospered as the gateway to Daishoji Temple, on…

The origin of the name "Kirisensho" is said to come from the fact that in the ol…

The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the …

Isaza-mame" is a tsukudani (food boiled in soy sauce) dish made by combining isa…

Akashiyaki is a local dish of Akashi City. It is made by mixing flour, dust powd…

One of Nara's local dishes, "Nokpe" is a stew of taro, radish, carrots, and othe…

Dried fava beans are roasted and soaked in soy sauce, sugar, and red pepper past…

Igisu" is a dish made from "Igisu grass", also called "egonori". It is said to h…

Ibaraki Prefecture has one of the largest areas of arable land in Japan and harv…

“Shimotsukare” is a local cuisine in the western part of Ibaraki that consists o…

Ibaraki Prefecture has been an "agricultural prefecture" since ancient times, ta…

“Gohei-mochi” is a local cuisine originating in the mountains of the Chubu regio…

Kurodaizu is a black soybean that comes mainly from the Tamba area, including Ky…

Surrounded by the sea, Oki Islands is home to a wide variety of seaweed, such as…

In Kochi Prefecture, there is a food culture of eating sweet potatoes and pumpki…

The name "nishime" comes from the way it is cooked, which is to simmer it slowly…

Miki" is a lactic acid fermented beverage made from rice, sweet potatoes and sug…

Ilichee, often heard of in Okinawa's local cuisine, is a dish made by stir-fryin…

"Tsukeage" is called "Satsumaage", "Tempura", or "Fried kamaboko” in other prefe…