Shirasu Don (Whitebait on top of rice) Wakayama Whitebait fishing reaches its peak from late March until May. During that time, …
Mikan Mochi (Mandarin Mochi) Wakayama Wakayama Prefecture is one of the top mandarin oranges producing prefecture. Esp…
Kokera-Sushi Wakayama ‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrot…
Imo Mochi / Sweet Potato Mochi Wakayama In regions along the Kumano Sea, where there is limited flat land suitable for r…
Inoko Mochi Wakayama The boar, worshipped as the god of agriculture since ancient times, is said to v…
Kakimaburi Wakayama The Naga region is situated in the eastern part of the Kino River Plain. The are…
Kaki-made Gohan (Kaki-made Rice) Wakayama In the Hidaka region, “kaki-made rice” has traditionally been served at celebrat…
Kaki no Ha Zushi (Persimmon Leaf Sushi) Wakayama The Ito region in the Kinokawa River basin is famous for its persimmons, especia…
Umeboshi (pickled plums) Wakayama During the Edo period, barren land that could not be used for rice cultivation w…
Utsubo (moray eel) cuisine/utsubo tsukudani Wakayama Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable …
Simmered igami (Japanese parrotfish) Wakayama Commonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish…
Gomadoufu(Sesame tofu) Wakayama “Sesame tofu” is said to have originated as one of the vegetarian Buddhist dishe…
Sanma zushi Wakayama From late October to March, Pacific saury migrate south to the Kumano-nada Sea o…
Onomi no sashimi Wakayama Whales fed and fattened up in high latitude waters head for low latitude waters …
Kinzanji miso Wakayama In 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make K…
Mehari zushi Wakayama In the southern region of the prefecture, where fishing and forestry are thrivin…
Okaisan/Chagayu Wakayama In Wakayama Prefecture, chagayu is affectionately called "okai-san" or "okayu-sa…