winter ｜ Page 4 ｜ Our Regional Cuisines

"Hoonko" is one of the traditional autumn events in Ishikawa Prefecture. It is a…

Ishikawa Prefecture has moderately low winter temperatures, although there is so…

"Donko" is another name for the brown hakeling, a fish that is in season from fa…

Many different kinds of zoni soup are made throughout the country, but the "Uchi…

Kuwai no Ama-ni is a stew that is known for its sweet taste, which is seasoned w…

The vegetarian dish "Nigome" is made with diced and boiled azuki beans, daikon r…

Soup with mochi rice cakes is an indispensable dish during the New Year. Various…

“Akagarei no komaburi” is a type of sashimi made from flathead flounder, which i…

Miso soup with snow crab is a simple yet delicious soup that is made using femal…

“Kasu-jiru” is a local dish which consists of daikon radish, carrots, burdock ro…

Iwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particu…

It is said to have its roots in Buddhist vegetarian cuisine and was created long…

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

In the Niigata prefecture where it snows heavily, 「pickled dried daikon radish」i…

"Kasube no nitsuke" is a local winter dish, that is often cooked at home. "Kasub…

Nina is a local dish made by boiling salted vegetable leaves and was eaten as a …

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

A local dish from the Tsukui area of Sagamihara City in which udon noodles are s…

The dish known as "zushi" refers to a type of rice porridge. Rice was precious a…

“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…

On the night of New Year's Eve, the family gathers together to enjoy a lavish me…

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 …

"Tsubon-jiru" is a soup full of finely-chopped ingredients such as chicken, kama…

"Nankan-Agemaki Sushi" is a type of rolled sushi that uses "Nankan-Age," a deep-…

A local dish passed down in the Shimabara Peninsula of Nagasaki Prefecture. "Igi…