all ｜ Page 43 ｜ Our Regional Cuisines

The Shimada area was mostly surrounded by mountains and could not produce enough…

Otsuki Town is a seaside town located in the southwestern part of the prefecture…

In the mountainous northern part of Okayama Prefecture, a surprisingly large num…

Himeichi is a small fish caught in small bottom trawls in Tosa Bay. Its official…

Matsuri-zushi, also called "Okayama-bara-zushi" or "Bizen-bara-zushi," is made f…

"Game-ni" is a typical local dish of Fukuoka Prefecture, and its name comes from…

Uzumi" is said to have originated in the Edo period (1603-1867), when people bur…

It is called "crocodile", but what is actually eaten is "shark". It is also call…

In the old days, nukazuke was a preserved food of the Ogasawara clan, and it was…

Kenchou" is a simple dish made by boiling tofu, radish, and carrot. It is a dish…

Kaki-chisha is a traditional Shimonoseki vegetable that used to be cultivated in…

Oroshi-namasu," "kakiage," or "nutaage," a dish made by dressing seafood with ra…

The Ariake Sea has a tidal range of about 6 meters, and at low tide, tidal flats…

Pork farming began in the Tokachi region around the end of the Meiji period (aro…

“Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caugh…

“Imomochi” (potato rice cake) is a local dish that is easy to make at home using…

“Ishikari Nabe” (Ishikari hot pot) is a typical local cuisine of Hokkaido. As th…

“Nishin Zuke” (pickled herring) is a local dish that conveys the history of the …

“Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, t…

The spawning season of Pacific cod comes in the rough seas of the Sea of Japan, …

In Yamagata Prefecture, it was common for people to make natto (fermented soybea…

This is a staple summer dish in Yamagata Prefecture in which you can easily eat …

In Yamagata Prefecture, where edible chrysanthemums (except for small ones used …

Ibaraki Prefecture has one of the largest areas of arable land in Japan and harv…

Soba (buckwheat) has been widely cultivated in Ibaraki Prefecture since the Edo …

“Suzuke (pickling in vinegar) of Japanese smelt and lotus root” is made with Jap…

“Shimotsukare” is a local cuisine in the western part of Ibaraki that consists o…

Ibaraki Prefecture has been an "agricultural prefecture" since ancient times, ta…

“Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered …

The Noto Peninsula, which juts out into the Sea of Japan, has long been a key po…