vegetable only ｜ Page 2 ｜ Our Regional Cuisines

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

Saga Prefecture has a mild climate throughout the year, but in the summer it get…

Imogushi" is a local dish of roasted sweet potatoes on skewers with a savory mis…

Strawbi produced in Yamagata Prefecture, which boasts the largest production vol…

"Go-jiru" is a local dish loved throughout Saitama Prefecture, especially in are…

Mamebu-jiru" is a local dish of Yamagata-machi, Kuji City (former Yamagata Villa…

Igoneri" is a local dish representative of Sado Island, made from the Japanese r…

Kairakuen Garden in Mito, one of the three most famous gardens in Japan, is famo…

Daishoji-machi in Kaga City once prospered as the gateway to Daishoji Temple, on…

Seida no tamashi" is a local dish handed down from generation to generation in t…

Takuanzuke is Akita's typical smoked and dried daikon pickles. It is now made th…

Imo-Namasu" is a local dish using potatoes in the Iiyama City area. In Japan, "N…

This is a typical local dish of Tsugaru region. There are various theories about…

Aichi Prefecture is blessed with a mild climate throughout the year, partly due …

The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the …

Fushimi Togarashi" is a traditional Kyoto vegetable cultivated in the Fushimi Wa…

Senshu mizu-nasu is a brand-name vegetable representative of the Senshu area, wh…

One of Nara's local dishes, "Nokpe" is a stew of taro, radish, carrots, and othe…

Igisu" is a dish made from "Igisu grass", also called "egonori". It is said to h…

The Saijo persimmon, produced throughout the prefecture, is the representative p…

Kenchou" is a simple dish made by boiling tofu, radish, and carrot. It is a dish…

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

In Yamagata Prefecture, where edible chrysanthemums (except for small ones used …

The Noto Peninsula is surrounded by the sea on three sides. The sticky soil, rep…

“Guruni” is a simmered dish made mainly of winter root vegetables such as daikon…