all season ｜ Page 7 ｜ Our Regional Cuisines

“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 …

"Tsubon-jiru" is a soup full of finely-chopped ingredients such as chicken, kama…

"Nankan-Agemaki Sushi" is a type of rolled sushi that uses "Nankan-Age," a deep-…

A local dish passed down in the Shimabara Peninsula of Nagasaki Prefecture. "Igi…

A hot pot dish that has been passed down since ancient times in Tsushima, a remo…

This noodle dish is known throughout Japan as a Nagasaki specialty. It is said t…

A specialty of Nagasaki, “plate udon” is a noodle based dish renowned throughout…

A local dish that has been passed down since the Edo Period in the Shimabara and…

“Noppejiru” is a soup that has been passed down through families in Saga Prefect…