rice dish ｜ Page 4 ｜ Our Regional Cuisines

In Nara Prefecture, "Iro-gohan" refers to soy sauce-flavored mixed rice. The his…

“Manamehari" is a type of mehari-zushi made with salted Shimokita harumana. Whil…

In the Yamato Kogen region, the day marking the beginning of rice planting is ca…

Pheasants in Japan have been popular since ancient times, as seen in the Japanes…

“Koppa-mochi" is a traditional snack made from sweet potatoes, a specialty of th…

One of the Shiwaku Islands in the Seto Inland Sea is “Shishi-shima”island. On th…

Traditional nori(seaweed) rolls from the Eba district in the central area of Hir…

Saga Prefecture, which is blessed with the Ariake Sea and Genkai Sea, has many r…

"Kokera-zushi" is a regional dish eaten in the Nishiura Coast area of Awaji Isla…

The origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is…

"Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Pou…

Whitebait fishing reaches its peak from late March until May. During that time, …

‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrot…

Sushi culture is one of Kochi Prefecture's representative food cultures. There i…

The recipe for "Kobu-Zushi" is different in the central and western parts of the…

"Chagome" is rice with sweet beans. The rice is cooked with roasted fava beans a…

"Omiisan" refers to porridge seasoned with miso. In the old days, miso was calle…

"Morobuta zushi" is a type of pressed sushi with a long tradition in the norther…

This dish was called "Inari-zushi" because fried thin tofu is said to be the fav…

"Mazemeshi" is a dish that always appears at local events and celebrations where…

Anglerfish is in season in winter. Anglerfish is said to be a fish that has noth…

Natural ‘Ayu’ (=sweetfish), grown in the clear stream in Yoshino mountains, eats…

‘Sanma zushi’ is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Vi…

It is a type of oshizushi made by filling a square wooden mold with sushi rice a…

Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp,…

Shimane Prefecture boasts one of the highest annual catches of mackerel in Japan…

The Igai mussel has a triangular shape, blackish brown shell, and is found on re…

Aka-mochi is a red-colored rice cake made from red corn flour. It is said that a…

It has long been a preserved food made during the extremely cold season to take …

For rice farmers, the seed sowing in the seedbeds around the beginning of spring…