winter ｜ Page 4 ｜ Our Regional Cuisines

In Gunma, where farm products are grown a lot, many soybeans with rich flavor ar…

This is "lotus root stuffed with red and white glutinous rice," where glutinous …

There are many theories about the birthplace of natto throughout Japan, and Kyot…

"Hamana Miso" is a seasonal local dish, available only in winter. It is made by …

“Zeitaku-ni” is a local dish in which pickles "takuan" are soaked in water, the …

Mie Prefecture is a unique region in Japan where the cultures of the east and we…

The term "Nousaba" refers to a regional dish where dried Hoshizame (a small type…

The term 'Tohei' refers to a fish resembling a large eel that inhabits the coast…

‘Miso-nikomi Udon’ is one of the typical noodle dishes in Aichi Prefecture along…

The important ingredient for the cuisine in Aichi Prefecture is bean miso (red m…

“Kashikiri" is a type of Tofu made from ”kashi-no-mi” (Oak nuts, also called Aco…

Soybeans, are known as the "meat of the field" and are rich in high-quality prot…

Zoni is eaten in a soy-based dashi (=Japanese soup stock), similar to clear soup…

Lotus roots growing along Kosuigaike, a pond located on the banks of Mizunuma Sh…

Usuki city is located in the southeastern part of Oita prefecture, stretching lo…

The Buzen Sea, covering eastern Fukuoka and the northern coast of Oita prefectur…

“Koppa-mochi" is a traditional snack made from sweet potatoes, a specialty of th…

"Arumado" is a local specialty from the Hirado area, which served as a key point…

Saga Prefecture, which is blessed with the Ariake Sea and Genkai Sea, has many r…

"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such …

Wakayama Prefecture is one of the top mandarin oranges producing prefecture. Esp…

This is a local dish from Oshima, Imabari City, where the stone industry flouris…

"Suttate-jiru" is a soup made by grinding boiled soybeans in a mortar and pestle…

In Gunma, there is a custom of eating "Kenchin Jiru" during such events as "Ebis…

"Su-Mochi" is a local dish made by putting grated daikon radish, squeezed juice …

Arita, Saga Prefecture, is known as the birthplace of porcelain, and porcelain p…

Miyazaki Prefecture produces a large amount of satoimo(=Japanese taro), and its …

Usa City is located at the base of Kunisaki Peninsula. To the north, the city fa…

A traditional food handed down in Yamato-cho, Kamimashiki County, in the Uki are…

Anglerfish is in season in winter. Anglerfish is said to be a fish that has noth…