all ｜ Page 16 ｜ Our Regional Cuisines

Officially known as "Anajako," the Shaku, a summer delicacy in Kumamoto, lives i…

"Tai- somen" is a sumptuous large noodle dish decorated with Sea bream fish and …

“Koppa-mochi" is a traditional snack made from sweet potatoes, a specialty of th…

One of the Shiwaku Islands in the Seto Inland Sea is “Shishi-shima”island. On th…

The regional dish from Ojika Island in the northern part of the Goto Islands, kn…

"Arumado" is a local specialty from the Hirado area, which served as a key point…

“Sawasawa" is a local dish made of Konjac(=yam cake). It is said that the name "…

"Pasty" is said to be a dish introduced by the Dutch who entered and exited Deji…

In Nagasaki, whaling has been conducted since the Jomon period, and during the E…

The Karatsu Kunchi, which includes the "Hikiyama-Gyouji", 'Yama, Hoko, and Yatai…

Traditional nori(seaweed) rolls from the Eba district in the central area of Hir…

When it comes to rare fish in the Ariake Sea, the mudskipper (known as "Mutsugor…

The mantis shrimp, a crustacean that resembles a shrimp, is found throughout Jap…

"Ebiko" is made by peeling and finely chopping boiled small shrimp (Akaebi) with…

Saga Prefecture, which is blessed with the Ariake Sea and Genkai Sea, has many r…

Koya tofu powder, also known as "tofu powder," is the powder produced during the…

Grilled conger eel, known as "yaki anago," is a dish where open-cut (freshwater …

"Kokera-zushi" is a regional dish eaten in the Nishiura Coast area of Awaji Isla…

In Takasago City, there is a dish called "nikuten," which is a type of okonomiya…

"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…