all ｜ Page 25 ｜ Our Regional Cuisines

The most famous specialty of Kumamoto, Japan's largest producer of horse meat, i…

It is said that about 800 years ago, a fallen Heike warrior who lost the battle …

"Torimeshi chicken and rice" is a mixed rice dish for refreshments and handed do…

"Konoshiro no sugata sushi" is an essential dish for New Year's, festivals, cele…

“Goto udon” is a traditional specialty from the "Goto Islands", located in the w…

A local dish that has been passed down in Nagasaki since the early 1600s. Portug…

Both "flat dago" and "dagojiru", local dishes of Saga Prefecture, are made with …

About 230 years ago on February 19th, a fire broke out in the Ifuku village in S…

”Yudedago” is a corrupted form of the term “yudedango” and refers to sweets made…

"Kashiwa Mochi" is a traditional Japanese snack made during the Boys’ Day celebr…

"Abuttekamo" is salt-roasted damselfish mainly eaten in the coastal areas of Fuk…

The Mikekado area of Buzen City in the northeastern part of the prefecture is a …

In mountain villages, "fried royal fern with oil," tofu paste, and simmered vege…

When the hot summer is over and there are signs of autumn approaching, the seaso…

In 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shik…

“Fukumen” is said to have been passed down as an event food for the Uwajima clan…

"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, …

“Kankanzushi” is a preserved food that has been passed down since the Edo period…

“Uchikomi soup” is a soup commonly made on cold winter days in rural areas. It’s…

"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…