winter ｜ Page 10 ｜ Our Regional Cuisines

Ibaraki Prefecture's lotus root ranks first in Japan in terms of both the volume…

The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes pla…

Around the anniversary of founder Shinran's death (November 28th under the lunar…

“Casa muchi” (also called muchi, casa muchi, onimochi) is a steamed rice cake wr…

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…

Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegeta…

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…

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…

The salt water-packed wetlands that sit between fresh and sea water are called b…

Shinjiko is a brackish lake with a mixture of freshwater and seawater, connected…

Shinjiko (Lake Shinji) in the northeastern part of Shimane prefecture is said to…

In 1756, Lake Nakaumi, which straddles the boundary between the cities of Matsue…

"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.…

Rice cooked with tofu and locally grown vegetables is called "dondoroke-meshi" i…

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

Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable …

Commonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish…

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…

"Asuka Nabe" is a regional cuisine of Nara prefecture in which chicken and veget…

Snow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in th…