Anko no Tomo Ae Fukushima Anglerfish is in season in winter. Anglerfish is said to be a fish that has noth…
Sagohachi Zuke Fukushima In the area around Nihonmatsu City, where there are many fields and fresh vegeta…
Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad) Fukushima It is said that persimmons began to be eaten in Fukushima Prefecture around the …
Koi-no-Arai Fukushima “Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). Dur…
Mame Kazunoko Fukushima In Fukushima Prefecture, soybeans are extensively cultivated, and many varieties…
Harako Meshi (Harako Rice) Fukushima In the autumn season, you can catch fresh salmon in the Matsukawaura and Hamador…
Tsuyu-ni-shime Fukushima "Tsuyu-ni-shime" is a dish made by simmering vegetables, herring, tofu, and othe…
Koi no Kanroni(Sweetened Boiled Carp) Fukushima Koriyama City in Fukushima Prefecture flourishes in carp production. In the Meij…
Daikon Mochi Fukushima A wide variety of vegetables have been cultivated in Fukushima Prefecture for ma…
Miso Kanpura (Miso Potatoes) Fukushima In some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,'…
Cabbage Rice Cakes Fukushima Cabbage rice cakes are a regional food which have been eaten in the Ose region o…
Hokki meshi Fukushima Soma City has long been active in rice production. Even today, varieties such as…
Sanma no popoyaki Fukushima Iwaki City has seven beaches, called "Iwaki Nanahama," and there are many fishin…
Nishin no sanshozuke Fukushima In the Edo period (1603-1868), when there was almost no distribution of raw fish…
Ika ninjin Fukushima Ika-ninjin is a side dish made by finely slicing surumeika and carrots and marin…