summer ｜ Page 6 ｜ Our Regional Cuisines

The Ryukyu Kingdom’s growth reflects the influence of China; in Ryukyuan sweets,…

“Tamu dingaku”, also called“ sata dammu”, is a dish in which taimo are mashed an…

It is said that the Ryukyuan cuisine of Okinawa Prefecture "begins and ends with…

Tai-men is a dish featuring boiled somen noodles piled in waves on a large plate…

“Taimeshi” is a local dish mainly eaten in the Seto Inland Sea coastal region. I…

The okonomiyaki made in Hiroshima is a dish wherein thinly spread batter is cook…

The name "Moburi" is derived from the Hiroshima dialect, meaning "to mix" or "to…

Okayama Prefecture's catch of octopuses is among the largest in the country. The…

Yubeshi is a rice cake confection made with yuzu and walnuts, historically devel…

“Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stret…

About 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island i…

"Komo-dofu" is a simple tofu dish wrapped in a "komo," a roughly woven straw mat…

Imabota, a recipe passed down from olden times on the Yumihama Peninsula, is a s…

Generally speaking, a chikuwa fish paste tube is usually made of fish meat, but …

Shallot cultivation in Tottori Prefecture is old, dating back to the Edo period.…

During the Edo period, barren land that could not be used for rice cultivation w…

Narezushi has long been a common sight at festivals as well as local and regiona…

“Sesame tofu” is said to have originated as one of the vegetarian Buddhist dishe…

The 11th day after the summer solstice is known as "Hangesho." In the Nara Basin…

This dish is made by stewing tofu with the head of a grilled eel. It appears in …

This dish is made from steamed glutinous rice and flour, which is then sprinkled…

Pike conger eel, often referred to as Hamo, plays an essential role in Kyoto's c…

Sea squirts are raised in the coastal areas of Sanriku. The main kind of sea squ…

This dish is made with rice mixed with umeboshi (preserved Japanese plums) and d…

“Koayu-no-sanshoni” is a dish that has been handed down since ancient times. Koa…

In the southern region, which has suffered from cold damage to rice cultivation …

This is a local dish passed down from the Pacific coast of Hachinohe City and Ha…

Jurokusage is a traditional vegetable of Aichi Prefecture, named after its pods,…

Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a gol…

Various local confections have developed in Kyoto, including rakugan, which is m…