all ｜ Page 10 ｜ Our Regional Cuisines

"Barazushi" is made by mixing vinegared rice with seasonal vegetables and other …

Carrot “Shiri-shiri” is a dish made by stir-frying carrots grated in a “shiri-sh…

“Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink. Bigfin r…

"Chanpuru" is a popular dish from Okinawa that consists of stir-fried veggies an…

The Iga region, surrounded by mountains, used to be an area where seafood was sc…

According to the Kojiruien, an encyclopedia from the Meiji period, it has been e…

Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vege…

Aichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori C…

Mame miso (red miso), exemplified by hatcho miso, is an essential part of Aichi …

Mikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefectu…

Sakura shrimp are only caught in the Suruga Bay*, at Yui Port in Shizuoka City a…

The Izu Peninsula is Japan's largest producer* of red algae, the raw material fo…

Splendid alfonsino fishing in Inatori began in the Meiji era. The dish handed do…

“Morokozushi“ is made by filling a sushi box with vinegared rice, topping it wit…

“Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a N…

"Otoshi no Gottso" is eaten throughout Gifu Prefecture from New Year's Eve on De…

In Kasumigaura, the second largest lake in Japan in terms of area, carp farming …

The "Kashima Sea", which stretches from Oarai in Ibaraki Prefecture to Inubosaki…

“Gudakusan miso soup” is a soup with lots of ingredients such as seasonal vegeta…

Kasumigaura is the second largest lake in Japan. It is abundant in freshwater fi…

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

“Oshibori Udon” is a local dish that originated from the Sakaki area in Hanishin…

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

The name "Ego" comes from boiled and kneaded seaweed called "egogusa," and it is…

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

Even in Yamanashi Prefecture, which has no sea, fresh, high-quality saury become…

“Yoshida no udon” is a local dish that originated in the area around the city of…

“Korogaki” is a candy-colored dried persimmon that is often made in Koshu City a…

Choju Namasu is a dish that is popular during the New Year's holiday. Its name i…

Yamagata Prefecture maintains a diversity of pickling traditions. "Omizuke" is a…