autumn ｜ Page 4 ｜ Our Regional Cuisines

When you hear "Kuri Kinton," you might typically think of it as a traditional Ne…

“Kuri Okowa”, also known as “Kuri Kowai” and “Kowai”, is a traditional dish of S…

"Hangoroshi" refers to "botamochi" or "ohagi" in Nagano Prefecture, and it indic…

"Happazushi" is a type of sushi that involves wrapping vinegared rice, Masu(=tro…

“Kasu-yose” is a home-cooked dish, primarily eaten in the town of Yamato and has…

"Zuiki" refers to the petiole (stalk) of a type of taro called "Yatsugashira." I…

Hidaka City is a renowned chestnut producing area in Saitama Prefecture that cul…

A "yuzu roll" is a regional dish in which you wrap the skin of a "yuzu" fruit wi…

A long time ago in this region, "tokibimeshi (rice with Corn)" was a staple food…

Both "flat dago" and "dagojiru", local dishes of Saga Prefecture, are made with …

"Barazushi" is made by mixing vinegared rice with seasonal vegetables and other …

Kasumigaura is the second largest lake in Japan. It is abundant in freshwater fi…

Even in Yamanashi Prefecture, which has no sea, fresh, high-quality saury become…

Yamagata Prefecture maintains a diversity of pickling traditions. "Omizuke" is a…

“Hatahata” (=Japanese sandfish) are a scaleless, mild-flavored fish that are fav…

"Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by s…

Yasugibushi is a folk song that has been passed down in Yasugi City since ancien…

The dish is called "tofumeshi (tofu and rice)," in which ingredients such as boi…

Saba-zushi is a traditional Japanese dish made from salted mackerel that has bee…

The Kitakami River basin in Japan has been known for growing taro since ancient …

"Niaekko" is a local dish of the Shimokita region. In the Shimokita region, wher…

Combining seasonal ingredients and compatible ingredients is called “deaimon” in…

Many are under the impression that fresh seafood cannot be obtained in Kyoto, bu…

“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…

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

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 …