Nara ｜ Our Regional Cuisines

"Ei no nikogori" is a stewed ray dish with sweet and spicy sauce. It is a standa…

In Nara Prefecture, which does not face the sea, people used to eat a simmered d…

Amago is a freshwater fish about 20 cm long (can reach 30 cm or more) and a memb…

Itadori is a perennial herb of the Polygonaceae family that grows wild throughou…

"Yamato-mana to usuage no nimono" (simmered yamato-mana and fried thin tofu) is …

‘Shiki shiki’ is a local snack in Nara by grilling dough made from wheat flour, …

This is one of offering dishes during "obon" (mid-August) in Shingon Buddhism. "…

‘Zuiki’ is a Japanese taro stem. Stems from red stem spices like ‘tou no imo’ an…

In Nara Prefecture, "Iro-gohan" refers to soy sauce-flavored mixed rice. The his…

“Manamehari" is a type of mehari-zushi made with salted Shimokita harumana. Whil…

In the Yamato Kogen region, the day marking the beginning of rice planting is ca…

"Dengara" is a traditional confection, wrapping sweet bean paste-filled rice cak…

Natural ‘Ayu’ (=sweetfish), grown in the clear stream in Yoshino mountains, eats…

‘Sanma zushi’ is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Vi…

‘Tako Momiuri’ is a salad marinated octopus, round-sliced cucumber salted and ru…

In Nara Prefecture, the traditional New Year's dish known as "Kaki-namasu" has b…

"Nara-ae" is a dish that uses Nara's specialty, "Nara-zuke", and is a popular di…

The syrup is poured over fluffy shaved ice which is created in such shops. There…

"Warabimochi" is a Japanese confectionary made by adding water and sugar to brac…

"Kuzumochi" is a transparent, pulpy mochi made from kudzu powder. Kudzu, the raw…

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

"Asuka Nabe" is a regional cuisine of Nara prefecture in which chicken and veget…

Miwa, Sakurai City, Nara prefecture is known as the birthplace of somen, and the…

In the Kansai region, chicken that is eaten is called "Kashiwa." The guardian de…

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

The "Omizutori" ceremony held every March at Todaiji Temple has a history of mor…

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…

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

Kakinoha-zushi is pressed sushi made of salted mackerel wrapped in kakinoha (per…