all ｜ Page 34 ｜ Our Regional Cuisines

The salt water-packed wetlands that sit between fresh and sea water are called b…

Shinjiko is a brackish lake with a mixture of freshwater and seawater, connected…

Whitebait is one of the fish that represent the so-called "seven treasures of La…

Shinjiko (Lake Shinji) in the northeastern part of Shimane prefecture is said to…

In 1756, Lake Nakaumi, which straddles the boundary between the cities of Matsue…

"Komo-dofu" is a simple tofu dish wrapped in a "komo," a roughly woven straw mat…

Imabota, a recipe passed down from olden times on the Yumihama Peninsula, is a s…

Generally speaking, a chikuwa fish paste tube is usually made of fish meat, but …

Shallot cultivation in Tottori Prefecture is old, dating back to the Edo period.…

Rice cooked with tofu and locally grown vegetables is called "dondoroke-meshi" i…

During the Edo period, barren land that could not be used for rice cultivation w…

Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable …

Commonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish…

Narezushi has long been a common sight at festivals as well as local and regiona…

“Sesame tofu” is said to have originated as one of the vegetarian Buddhist dishe…

The 11th day after the summer solstice is known as "Hangesho." In the Nara Basin…

"Asuka Nabe" is a regional cuisine of Nara prefecture in which chicken and veget…

Miwa, Sakurai City, Nara prefecture is known as the birthplace of somen, and the…

In the Kansai region, chicken that is eaten is called "Kashiwa." The guardian de…

"Imobota" refers to botamochi (adzuki-bean covered glutinous rice balls) with ta…

Izushi Sara Soba is a local dish of Izushi Town, Toyooka City, where several pie…

Snow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in th…

Ibo No Ito, a Banshu soumen characterized by its firm, crisp texture and resista…

Black soybeans from Tamba Sasayama are said to be of the highest quality among b…

Oden is generally served with mustard, but “Himeji Oden” is served with or witho…

This local dish is a specialty of Yao City made by stir-frying and then boiling …

This dish is made by stewing tofu with the head of a grilled eel. It appears in …

This dish is made from steamed glutinous rice and flour, which is then sprinkled…

This dish is prepared with white miso soup, round mochi, beautifully cut and arr…

Goyori Mame or Jyako Beans is a standard dish enjoyed in the Senshu and Kawachi …