soup ｜ Page 7 ｜ Our Regional Cuisines

In November, when the rice harvest is over and the farming season has come to a …

There is a theory that "Nankin-soba" served at a Western-style restaurant in Hak…

In the past, the Iya region of Tokushima was surrounded by mountains, and the cl…

Zoni" is a soup made with white miso paste, round rice cake with sweet bean past…

“Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, t…

The spawning season of Pacific cod comes in the rough seas of the Sea of Japan, …

In Yamagata Prefecture, it was common for people to make natto (fermented soybea…

Zoni is unique in its ingredients in each region of Japan. The ingredients and t…

Oita Prefecture has a well-developed plateau and much of its land is unsuitable …

Dako-jiru" is a soup made by kneading wheat flour (rice flour) with water, letti…

The giant cuttlefish is another name for the bluefin squid, which is a relativel…

In Okinawa Prefecture, "ina" means "wild boar" and "muduchi" means "imitation"; …

In Okinawa Prefecture, where pork is often eaten, it is said that "everything bu…

“Satsuma Jiru" is a miso soup with a lot of ingredients including chicken. “Sats…

“Keihan (Chicken rice)" is a typical local dish of the Amami region. It consists…

“Zoni” is unique in its ingredients in each region of Japan. The ingredients and…