Sanmameshi Yamanashi Even in Yamanashi Prefecture, which has no sea, fresh, high-quality saury become…
Yoshida no Udon Yamanashi “Yoshida no udon” is a local dish that originated in the area around the city of…
Korogaki (Dried persimmon) Yamanashi “Korogaki” is a candy-colored dried persimmon that is often made in Koshu City a…
Seisai-zuke (Pickled seisai mustard) Yamagata Yamagata Prefecture is known for its diverse pickling culture, with "Seisai must…
Satoimo no Koroni (Simmered Taro) Fukui "Hoonko” is an annual major event of the Jodo Shinshu sects of Buddhism, in hono…
Hatahata no Yuage (Poached Japanese sandfish) Yamagata Japanese sandfish are a scaleless, mild-flavored fish that are favored in the Sh…
Kobumaki/Boumaki (Kelp Roll/Stick Roll) Fukui During the mid-18th century, from the middle of the Edo period to the Meiji 30s,…
Tofu Castella Akita ”Tofu Castella” is a confectionery made by taking tofu that has been squeezed an…
Tamago Kanten (Egg agar-agar) Akita ”Egg kanten” is a food made by mixing egg and sugar into ”kanten” liquid and the…
Itoko-jiru Ishikawa "Hoonko" is one of the traditional autumn events in Ishikawa Prefecture. It is a…
Myoga no Hayaki Miyagi "Myoga" is a perennial plant that grows in the wild from Honshu to Okinawa, and …
Isaza no Tamagotoji (Simmered Isaza With Egg) Ishikawa Anamizu Town is situated in the heart of the Noto Peninsula. The town is famous …
Donko Jiru (brown hakeling soup) Miyagi "Donko" is another name for the brown hakeling, a fish that is in season from fa…
Uchigae Zouni Tokushima Many different kinds of zoni soup are made throughout the country, but the "Uchi…
Kintokimame-iri-Barazushi (Barazushi with red kidney beans) Tokushima Barazushi is made by mixing red kidney beans sweetly boiled with soy sauce and s…
Hasunosanbai Yamaguchi Iwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beaut…
Kuwai no Ama-ni (Arrowhead simmered in a sweet sauce) Hiroshima Kuwai no Ama-ni is a stew that is known for its sweet taste, which is seasoned w…
Igisu tofu (Red algae and soy flour) Hiroshima This dish is made from a type of algae called “igisu”, which is mixed with raw s…
Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes) Okayama Soup with mochi rice cakes is an indispensable dish during the New Year. Various…
Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish) Okayama "Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by s…
Tenobe Somen no Bach-ijiru (Hand-pulled Somen Bachi Soup) Okayama "The Kamogata-cho area of Asakuchi City", located in the southwestern part of Ok…
