Fukushima ｜ Our Regional Cuisines

"Donko" (=Dark sleeper) is a fish inhabits from around Hakodate in Hokkaido to t…

Hanawa Town is known as a production of konjac, and "Fujiemon Festival", to comm…

Egoma (=Perilla) is actively produced in Fukushima, and local dishes using Egoma…

"Ego" is a dish made from "Egokusa" seaweed boiled to dissolve, then set in rect…

"Hattou" is a dish made by kneading and rolling a mixture of buckwheat flour, ri…

In the old days, Aizuwakamatsu, located inland, faced challenges in obtaining fr…

"Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu)" is a l…

The consumption of horse meat became widespread in Fukushima around the time of …

Koriyama City in Fukushima Prefecture is a major Koi (carp) producer. In additio…

“Egoma”（Perilla） is widely grown in Fukushima Prefecture. It is called “Junen” i…

Fukushima Prefecture is a famous producer of“ Egoma”（Perilla）. It is said that t…

“Shimi-Dofu”, which is made by freezing the Tofu and then putting it back to dry…

Anglerfish is in season in winter. Anglerfish is said to be a fish that has noth…

In the area around Nihonmatsu City, where there are many fields and fresh vegeta…

It is said that persimmons began to be eaten in Fukushima Prefecture around the …

“Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). Dur…

Seaweed, Maitake mushrooms, and river fish Haya, the bounties of the sea, mounta…

In Fukushima Prefecture, soybeans are extensively cultivated, and many varieties…

In the autumn season, you can catch fresh salmon in the Matsukawaura and Hamador…

"Tsuyu-ni-shime" is a dish made by simmering vegetables, herring, tofu, and othe…

Koriyama City in Fukushima Prefecture flourishes in carp production. In the Meij…

A wide variety of vegetables have been cultivated in Fukushima Prefecture for ma…

In some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,'…

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

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

Soma City has long been active in rice production. Even today, varieties such as…

Iwaki City has seven beaches, called "Iwaki Nanahama," and there are many fishin…

In the Edo period (1603-1868), when there was almost no distribution of raw fish…

In Fukushima Prefecture, there is a red lacquerware called Aizu-nuri. Kozuyu is …

Ika-ninjin is a side dish made by finely slicing surumeika and carrots and marin…