all season ｜ Page 15 ｜ Our Regional Cuisines

In the Hidaka region, “kaki-made rice” has traditionally been served at celebrat…

The Ito region in the Kinokawa River basin is famous for its persimmons, especia…

"Warabimochi" is a Japanese confectionary made by adding water and sugar to brac…

"Kuzumochi" is a transparent, pulpy mochi made from kudzu powder. Kudzu, the raw…

On Setsubun (the day that spring begins in the old Japanese calendar, nowadays u…

Kurumi Mochi is a traditional confectionery that is unique to Sakai. Despite its…

It is a delicacy that is made by cutting the Japanese flying squid into small pi…

Kobujime, which is made by sandwiching fresh sashimi with kombu, was created dur…

“Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regio…

"Shishamo kanroni" is a local dish that uses "shishamo smelt", one of the fish t…

In Hokkaido, deep-fried chicken is called “zangi”. What sets “zangi” apart from …

Fu is a processed food whose main ingredient is gluten and is made by kneading w…

The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna f…

Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full o…

“Niku Tofu” is a simple dish made of beef, tofu, and green onions. The green oni…

Kanpyo-maki is a type of sushi roll that is made by boiling kanpyo in water to g…

Oyakodon is a bowl of rice topped with chicken and onions simmered in broth and …

Tamagoyaki is a dish made by seasoning eggs and frying them thickly. In the Kant…

"Choji-fu no Karashi-ae" is a classic regional cuisine made with choji-fu, a typ…

Shrimp and Beans is a local dish of Shiga Prefecture made by boiling sweet and s…

The dish known as "zushi" refers to a type of rice porridge. Rice was precious a…

“Somage” is a term rooted in “soma” (buckwheat) and “ge” (porridge). In Shiiba V…

Takachiho Town in Miyazaki Prefecture is known as a town of myths and legends. I…

Shiiba Village, located in the mountains which border Kumamoto Prefecture, is a …

In the past, Oita Prefecture had many areas with poor drainage, making it unsuit…

The Toho region, composed of Takeda City and Bungo-ono City in the southwestern …

Oita Prefecture is one of the largest producers of Yuzu nationwide. Yuzu trees c…

“Kanzuke” is a pickle made by exposing radishes to the cold winter wind twice. I…

A traditional pickle that has been passed down through the ages in Aso (in some …

"Aso takana" are a traditional vegetable grown in the cold climate and volcanic …