soup ｜ Page 5 ｜ Our Regional Cuisines

In the Edo period (1813) “Matsuzaka Fuzokuki” (previously called “Matsuzaka”), w…

One of the most famous foods in the Iwakuni region is a dish called “Ohira”―so n…

In Saitama Prefecture, where a large amount of wheat is produced as a secondary …

Fuukashi made with asari clams is a local dish in the Bay Area stretching from F…

Takenoko jiru(Bamboo shoot soup) is a miso soup that uses Nemagari bamboo. It is…

"Hoto" originated as something eaten in a red bean soup in the Heian Period, as …

Around the anniversary of founder Shinran's death (November 28th under the lunar…

Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegeta…

Zakuzaku is also called “zakuzakuni” or “zakuzakujiru” and is one of the local d…

“Mettajiru” is a hearty pork miso soup with plenty of ingredients; mainly root v…

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

This dish is prepared with white miso soup, round mochi, beautifully cut and arr…

“Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi. There …

"Imonoko-jiru" is a soup dish made using taro and is also eaten as a hot pot dis…

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

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

The cool climate of Northern Iwate makes it difficult to grow rice, which has le…

This is a local dish passed down from the Pacific coast of Hachinohe City and Ha…

"Shokkara Soup" is a dish made by simmering minced small muroaji fish that has b…

"Nishin soba(Herring soba)" is a local dish of Hokkaido, made by boiling and swe…

"Kujira-jiru" is an essential New Year's Dish in Southern Hokkaido. As the New Y…

Ozoni is a traditional Japanese New Year's dish where grilled mochi is served wi…

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

This nabe combines whale meat, which was once a familiar food for the common peo…

Chobo-jiru is a traditional local dish of Awaji Island that has been served sinc…

Botan-nabe" is a local dish of Tamba Sasayama City. It is a one-pot dish of wild…

"Mimi" is a local dish mainly in the Toya area of Fujikawa Town. It is made by k…

Tea cultivation in Japan is said to have begun in the early 9th century when Kob…

In Nara, it is a white miso soup with tofu, festive radish, carrot, taro, and ro…

There are three origins of the name of "oyster Dote-nabe". The first is that mis…