all ｜ Our Regional Cuisines

"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such …

Aichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan…

"Kinzanji-Miso" is a fermented food made by fermenting grains, and contains Toug…

"Ozaku" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese…

The origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is…

"Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Pou…

Whitebait fishing reaches its peak from late March until May. During that time, …

Wakayama Prefecture is one of the top mandarin oranges producing prefecture. Esp…

"Imabari Yakitori" is a type of yakitori in which the un-skewered skin is lightl…

This is a local dish from Oshima, Imabari City, where the stone industry flouris…

‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrot…

"Suttate-jiru" is a soup made by grinding boiled soybeans in a mortar and pestle…

In Gunma, there is a custom of eating "Kenchin Jiru" during such events as "Ebis…

The main ingredients of ordinary chikuwa(=fish cake) are walleye pollock, shark,…

"Wakegi" is called "Senbuki" in Fukuoka. It is a variant of the leek, softer and…

"Su-Mochi" is a local dish made by putting grated daikon radish, squeezed juice …

Itakura Town, located in the Toumou area of Gunma Prefecture, is so rich in wate…

Okuyame in Fukuoka Prefecture is located upstream of the Yabe River, which flows…

River shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Pre…

Tofu made throughout Japan is formed by adding bittern to soy milk, but “Kure To…

Sushi culture is one of Kochi Prefecture's representative food cultures. There i…

Arita, Saga Prefecture, is known as the birthplace of porcelain, and porcelain p…

The recipe for "Kobu-Zushi" is different in the central and western parts of the…

The Agatsuma region grows a variety of agricultural and livestock products, incl…

"Simmered Deep-fried Yuba Roll" is a traditional Nikko City dish made by rolling…

The Ariake Sea, which has Japan's highest tidal range and vast mud flats, is hom…

Miyazaki Prefecture produces a large amount of satoimo(=Japanese taro), and its …

Ehime's miso soup is a soup made with barley miso, a traditional local ingredien…

"Aiso no Kanroni(candied japanise dace)" is a local dish of Tochigi Prefecture, …

"Uzumaki Mochi" is a local confectionery of the Hiketa area, made by rolling up …