all ｜ Page 7 ｜ Our Regional Cuisines

Ozanami myoga ginger is grown in the Ozanami district in the southeastern Toyama…

There are various kinds of zoni throughout the country, and even within Toyama P…

Omi beef marinated in miso is a local dish of Shiga Prefecture, where Omi beef i…

Sunfish are sometimes caught during the traditional fishing season along the Kum…

There are a variety of pickled vegetables in Mie Prefecture. The "Hinona (radish…

Anbo is a kind of steamed bun with a kneaded dough and filling made of red bean …

Hokkaido herring occupied a major position among the goods carried by the Kitama…

Hegisoba is a type of cut buckwheat noodle made with seaweed called funori as a …

Rice cakes (mochi) are considered a food for celebratory occasions, so it is com…

Niigata Prefecture, the largest consumer of eggplant in Japan, has a local dish …

Yude-rakkasei is peanuts boiled in their shells in salted water. The first peanu…

The history of octopus consumption in Japan is long, and in Mie Prefecture, fish…

"Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that origina…

" Tsukudani, " which has been eaten as a preserved food since the Edo period (16…

Kashiwa (chicken meat) has been a favorite dish in Aichi Prefecture. Poultry far…

Originally, the word "Edomae (Edo original) " was used for eel which was from To…

"Imo-yokan", a sweet potato cake, is made by steaming, kneading, and molding swe…

Because Chiba Prefecture produces a large amount of vegetables, they are boiled …

Namaribushi is one step before becoming bonito flakes, which are soft and can be…

"Teppo-maki", a local dish of Futtsu City, is a thick roll with Bonito flakes, s…

Mago-chazuke is a local dish eaten throughout the Izu Peninsula, and was origina…

Salted Bamboo Shoot "Tempura" is a simple dish made from salted Bamboo shoots, t…

Shirasu are the 1-2 month old young of Japanese anchovy and Japanese pilchard, a…

Pickles simmered in miso is a dish made by simmering pickled Napa cabbage in a p…

In Saitama Prefecture, which has rivers such as the Arakawa and Tone Rivers orig…

“Oname” is a fermented food made from Barley Koji and Soybeans. It is useful as …

From the Meiji period to the early Showa period, sericulture flourished in a lif…

“Tsutokko” is steamed glutinous rice wrapped in horse chestnut leaves (Tochi lea…

Tsugi-jiru, a local dish of the Kanomizu district of Meiho, is a rare soup that …

This is a local dish eaten during break time from farm work mainly in the easter…