autumn ｜ Page 3 ｜ Our Regional Cuisines

‘Sanma zushi’ is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Vi…

“Imo mochi” is a traditional dish that is eaten across Japan, in prefectures suc…

Niimi City has a soil unsuitable for rice cultivation, and buckwheat has long be…

Takakibi came from mainland China and is a type of corn. Also known as "sorghum …

Tottori Prefecture faces the Sea of Japan, and in winter, the cold air from the …

Aka-mochi is a red-colored rice cake made from red corn flour. It is said that a…

‘Hamo Suki’ is a famous hotpot in Awaji Island and simmered sea ell and onion lo…

"Akebono Soybeans" have been cultivated in the Akebono region of Minobu Town sin…

"Hazushi" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a decid…

During the mid-Edo period (around the mid-18th century) until the 1930s in the M…

Kensan-yaki is a local dish of grilled rice balls topped with ginger miso or swe…

Noshikomi udon is a noodle dish made by simmering udon noodles in a broth made f…

Hokkaido is famous throughout Japan for its Ikura("Ikura" is the result of break…

A dish made with salted mackerel scraps and daikon radish, "Senba jiru" has been…

"Uchimame-jiru" is a dish made by boiling smashed soybeans together with turnips…

One of the nationally renowned regional dishes, "Noppei," also known as "Noppei-…

"Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and …

Fig has been used since antient time. In Japan, it is said that "Fig was introdu…

"Karaimo Gohan"(=Sweet Potato Rice) is a local dish using sweet potatoes, a spec…

In the northern parts of Iwate Prefecture, where the climate is cold and unsuita…

In regions along the Kumano Sea, where there is limited flat land suitable for r…

The boar, worshipped as the god of agriculture since ancient times, is said to v…

"Zuiki no Taitan" is a simmered dish made with the stalk of the taro plant, know…

"Saba Stick Sushi" is a traditional local dish that is a staple during festivals…

Saitama Prefecture has a well-established wheat culture and has produced a varie…

Tomburi is the dried, peeled outer skin of the 1 to 2 mm green fruit of the Houk…

This is a local dish in the Sagamihara region, a steamed bun made by mixing loca…

The fishing catch by fish species in Mie Prefecture is ranked first in the natio…

Iwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from…

"Izushi" is sushi made by lactic acid fermentation in low temperature with fish,…