When the hot summer is over and there are signs of autumn approaching, the seaso…

In 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shik…

“Fukumen” is said to have been passed down as an event food for the Uwajima clan…

“Kankanzushi” is a preserved food that has been passed down since the Edo period…

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

"Barazushi" is made by mixing vinegared rice with seasonal vegetables and other …

Carrot “Shiri-shiri” is a dish made by stir-frying carrots grated in a “shiri-sh…

“Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink. Bigfin r…

"Chanpuru" is a popular dish from Okinawa that consists of stir-fried veggies an…

The Iga region, surrounded by mountains, used to be an area where seafood was sc…

According to the Kojiruien, an encyclopedia from the Meiji period, it has been e…

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

Aichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori C…

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…

Sakura shrimp are only caught in the Suruga Bay*, at Yui Port in Shizuoka City a…

The Izu Peninsula is Japan's largest producer* of red algae, the raw material fo…

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

“Morokozushi“ is made by filling a sushi box with vinegared rice, topping it wit…

“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…

In Kasumigaura, the second largest lake in Japan in terms of area, carp farming …

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

“Gudakusan miso soup” is a soup with lots of ingredients such as seasonal vegeta…

Kasumigaura is the second largest lake in Japan. It is abundant in freshwater fi…

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

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

In the autumn season, you can catch fresh salmon in the Matsukawaura and Hamador…

The name "Ego" comes from boiled and kneaded seaweed called "egogusa," and it is…

"Tsuyu-ni-shime" is a dish made by simmering vegetables, herring, tofu, and othe…