all ｜ Page 23 ｜ Our Regional Cuisines

Kanpyo is a crucial ingredient for sushi rolls; it is simmered with sugar and so…

We generally call a miso soup with vegetables and dumplings made from wheat flou…

Ibaraki is one of the prefectures in Japan thriving with agriculture, which boas…

In Mito City, making natto was popular to enjoy early small soybeans harvested b…

Iwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from…

In the center of the prefecture, the land along the Kitakami River is flat, and …

It is a home-cooked dish spread in Tsugaru region, and made from minced ‘Geso’, …

In Tsugaru region, surrounded by snow during the winter, people harvest farm pro…

"Izushi" is sushi made by lactic acid fermentation in low temperature with fish,…

"Beko mochi" is a local sweet shaped like leaves with branch-like patterns on it…

The people of Fukuoka began to eat chicken meat when Fukuoka prefecture experien…

The Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (sple…

"Suimanju" is a type of steamed bun made with a dough composed of kudzu powder a…

When you hear "Kuri Kinton," you might typically think of it as a traditional Ne…

"Takana (=giant red mustard)" is a type of leaf mustard, and its leaves and stem…

“Kuri Okowa”, also known as “Kuri Kowai” and “Kowai”, is a traditional dish of S…

The soil in the northern part of the Nishiyama region is suitable for soybean cu…

Persimmons are grown throughout Japan. Saga prefecture does not produce large am…

"Hangoroshi" refers to "botamochi" or "ohagi" in Nagano Prefecture, and it indic…

In Yamanashi Prefecture, where approximately 80% of the land is covered by fores…

In Yamanashi Prefecture, "Imogara" is a commonly consumed food that is made from…

In Fukui Prefecture, there is a celebration called "Satsukiage" after the comple…

"Happazushi" is a type of sushi that involves wrapping vinegared rice, Masu(=tro…

In Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to…

Cod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, t…

“Kankoro Mochi” is a local specialty and has been enjoyed by the people of Goto …

“Nagasaki Tempura” is a traditional dish, which dates to around 400 years ago, f…

Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was desig…

Dried octopuses, hung with their legs spread out and swaying in the sea breeze, …

"Yakitsuke" is a local dish that has been enjoyed in rural areas since the early…