summer ｜ Page 3 ｜ Our Regional Cuisines

Tai (sea bream) has long been an indispensable fish for celebrations and other o…

Officially known as "Anajako," the Shaku, a summer delicacy in Kumamoto, lives i…

When it comes to rare fish in the Ariake Sea, the mudskipper (known as "Mutsugor…

The mantis shrimp, a crustacean that resembles a shrimp, is found throughout Jap…

Grilled conger eel, known as "yaki anago," is a dish where open-cut (freshwater …

Aichi Prefecture is second only to Okinawa in the volume of shipments of "Tougan…

River shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Pre…

In Kagawa Prefecture, the farming season begins in May, when wheat is harvested,…

A traditional confectionery in Hashima City, dumplings made of rice flour dough …

Salmon that come back to the Hokkaido coast to spawn in the fall or early winter…

Vegetables grown in Kanazawa city using traditional methods are called “Kaga Yas…

‘Tako Momiuri’ is a salad marinated octopus, round-sliced cucumber salted and ru…

Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea…

Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp,…

"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along…

The Igai mussel has a triangular shape, blackish brown shell, and is found on re…

It has long been a preserved food made during the extremely cold season to take …

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

For rice farmers, the seed sowing in the seedbeds around the beginning of spring…

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

"Naabehraa" is a Japanese word for "Hechima(=Sponge cucumber)", and "nbusi" is a…

During the short summer of the Tsugaru region, locals enjoy a dish called "Hoya …

Miki City, known as the birthplace of metalworking in Japan, has its origins dat…

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

The waters around the Oki Islands, where the warm Tsushima current and the cold …

In Shimane Prefecture, known for its abundant "Tobiuo(=Flying fish)" catch, thes…

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

In Gunma, where there are many rivers with clear water, various river fish is gr…

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

"Ko-iwashi" refers to Japanese anchovy, and has long been known as "small sardin…