rice dish ｜ Page 8 ｜ Our Regional Cuisines

Hinase is a town located in the southeastern part of Okayama prefecture, on the …

“Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stret…

About 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island i…

Cabbage rice cakes are a regional food which have been eaten in the Ose region o…

Mitama refers to black soybean okowa made by steaming black beans (black soybean…

Rice cooked with tofu and locally grown vegetables is called "dondoroke-meshi" i…

Narezushi has long been a common sight at festivals as well as local and regiona…

Black soybeans from Tamba Sasayama are said to be of the highest quality among b…

Matsutake mushroom production thrives in the Nantan region's city of Nantan and …

Toyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasaz…

Akita's sekihan (red rice). Japan's sekihan culture has regional distinctions an…

When it comes to rice balls, it is standard practice for Toyama residents to rol…

Kiritanpo nabe is a hot pot dish in which rice cooked in a broth made from chick…

Miyagi Prefecture has an abundance of mochi dishes; there are said to be over 50…

In Miyagi Prefecture, a major region for rice production, mochi has long been ea…

This dish is made with rice mixed with umeboshi (preserved Japanese plums) and d…

Katemeshi, or loaded rice, is a local dish of Sagamihara City that has been pass…

Kahou dango (rice dumpling) is a confectionery dish offered on December 24th (No…

The southern region of the prefecture has a comparatively warm climate, and has …

In the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a m…

A local dish of Ena City and the surrounding area using the larvae of hebo (blac…

Ame no Io Gohan" is rice cooked with Biwa trout, a species endemic to Lake Biwa.…

Nare-zushi is an ancient type of sushi, made by fermenting salted fish and rice …

Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a gol…

Oshizushi is made by layering thinly sliced vinegared mackerel and shiroita konb…

Gomoku-zushi is made by chopping up ingredients such as conger eel and shiitake …

"Konetsuke" is said to have been eaten by Yukimura Sanada, a feudal warlord, to …

Katsu-meshi" is a Western-style dish consisting of a flat beef cutlet on top of …

Ama-natto no Osekihan (red rice with sweetened soybeans)" is, as the name sugges…

The "Omizutori" ceremony held every March at Todaiji Temple has a history of mor…