all season ｜ Page 6 ｜ Our Regional Cuisines

Sakura shrimp are only caught in the Suruga Bay*, at Yui Port in Shizuoka City a…

The Izu Peninsula is Japan's largest producer* of red algae, the raw material fo…

“Morokozushi“ is made by filling a sushi box with vinegared rice, topping it wit…

In Kasumigaura, the second largest lake in Japan in terms of area, carp farming …

“Gudakusan miso soup” is a soup with lots of ingredients such as seasonal vegeta…

In the autumn season, you can catch fresh salmon in the Matsukawaura and Hamador…

The name "Ego" comes from boiled and kneaded seaweed called "egogusa," and it is…

"Tsuyu-ni-shime" is a dish made by simmering vegetables, herring, tofu, and othe…

“Yoshida no udon” is a local dish that originated in the area around the city of…

Choju Namasu is a dish that is popular during the New Year's holiday. Its name i…

"Hoonko” is an annual major event of the Jodo Shinshu sects of Buddhism, in hono…

During the mid-18th century, from the middle of the Edo period to the Meiji 30s,…

”Tofu Castella” is a confectionery made by taking tofu that has been squeezed an…

”Egg kanten” is a food made by mixing egg and sugar into ”kanten” liquid and the…

Narae is a dish made by blending seven ingredients (daikon radish, carrots, deep…

“Nuta”, eaten all over Japan, is generally made with green onions and vinegared …

Iwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beaut…

"Kashiwan" is a regional cuisine that has been passed down in Yamaguchi Prefectu…

This dish is made from a type of algae called “igisu”, which is mixed with raw s…

"The Kamogata-cho area of Asakuchi City", located in the southwestern part of Ok…

The Japanese horse chestnuts (“tochi”) used for “tochimochi” are so bitter that …

The Naga region is situated in the eastern part of the Kino River Plain. The are…

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…