winter ｜ Page 3 ｜ Our Regional Cuisines

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

In Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to…

Cod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, t…

“Kankoro Mochi” is a local specialty and has been enjoyed by the people of Goto …

Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was desig…

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

Also called “shimotsukare,” “sumitsukari,” and “shimitsukare,” this is a dish ma…

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

The Kujukuri region is a treasure trove of food products from both the land and …

Kujukuri area is rich in seafood and local delicacies, and it has been known for…

Pork is one of the specialties of Kagoshima Prefecture. It has the largest numbe…

Kunisaki City occupies the eastern part of the Kunisaki Peninsula jutting out in…

Flour has become a fundamental part of Oita Prefecture's food culture. Due to un…

"Konoshiro no sugata sushi" is an essential dish for New Year's, festivals, cele…

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

The Mikekado area of Buzen City in the northeastern part of the prefecture is a …

“Uchikomi soup” is a soup commonly made on cold winter days in rural areas. It’s…

Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vege…

Mame miso (red miso), exemplified by hatcho miso, is an essential part of Aichi …

Mikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefectu…

Splendid alfonsino fishing in Inatori began in the Meiji era. The dish handed do…

“Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a N…

"Otoshi no Gottso" is eaten throughout Gifu Prefecture from New Year's Eve on De…

The "Kashima Sea", which stretches from Oarai in Ibaraki Prefecture to Inubosaki…

In Fukushima Prefecture, soybeans are extensively cultivated, and many varieties…

“Oshibori Udon” is a local dish that originated from the Sakaki area in Hanishin…

“Korogaki” is a candy-colored dried persimmon that is often made in Koshu City a…

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

Yamagata Prefecture is known for its diverse pickling culture, with "Seisai must…

Japanese sandfish are a scaleless, mild-flavored fish that are favored in the Sh…