sweets ｜ Page 4 ｜ Our Regional Cuisines

During periods when rice was insufficient, people commonly ate tubers in place o…

“Myogabochi” is a local confection with a simple flavor made by wrapping bean pa…

Wheat manju is a steamed bun made by wrapping red bean paste in a dough made of …

The Ryukyu Kingdom’s growth reflects the influence of China; in Ryukyuan sweets,…

“Tamu dingaku”, also called“ sata dammu”, is a dish in which taimo are mashed an…

Yubeshi is a rice cake confection made with yuzu and walnuts, historically devel…

Imabota, a recipe passed down from olden times on the Yumihama Peninsula, is a s…

The 11th day after the summer solstice is known as "Hangesho." In the Nara Basin…

"Imobota" refers to botamochi (adzuki-bean covered glutinous rice balls) with ta…

This dish is made from steamed glutinous rice and flour, which is then sprinkled…

Sake manju are traditional Japanese pastries made by steaming a sweet bean paste…

Dōchi-yokan is a specialty of Shiga Prefecture, made by steaming wheat flour (or…

"Bekomochi" has been passed down from generation to generation as a special swee…

Karasumi is said to have been made in the Tono region around the end of the Edo …

Various local confections have developed in Kyoto, including rakugan, which is m…

Zoni is a local delicacy with a rich regional flavor, and many different types o…

Itokoni" has been widely produced in Yamaguchi Prefecture. Although the use of s…

Ishikawa Prefecture is a place where the culture of eating rice cakes has taken …

Sasa-dango, a well-known specialty of Niigata, is a bale-shaped dumpling wrapped…

Okara, a byproduct of tofu production, is eaten in many parts of Japan and is ca…

Dried sweet potatoes are a processed sweet potato product that is popular among …

In Gunma, wheat is cultivated from the fall after the rice harvest is over, and …

Gunma is an area of rich mountain ranges, so rich that 100 mountains have been s…

In Kuki City, Kazo City, Gyoda City, and other areas from northern to eastern Sa…

Igamanju, which is said to have originated in Konosu City (formerly Kawasato-cho…

In Miyagi Prefecture, there are many opportunities to eat mochi, and it is said …

Ganzuki" is a sweet eaten throughout the prefecture, especially in the southern …

Ankoromochi is a flat dumpling made of wheat flour and shiratama (white bean cur…

Uji tea is one of Japan's representative high-grade teas, and its cultivation be…

“Oni-manju” was made with sweet potatoes and wheat flour, which were relatively …