Fuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokka…

It is said that the cultivation of lotus root started in the Edo period when the…

Gotemba City and Oyama Town are semi-high temperature areas with cold winters an…

Jurokusage is a traditional vegetable of Aichi Prefecture, named after its pods,…

In the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a m…

It is said that the name "aimaze" comes from the fact that the ingredients are b…

Tororo soup is made by grating yam and mixing it with soup stock and miso paste,…

In the Ise food culture, people used to make thick udon noodles without the time…

Wasabi pickles are made by marinating chopped wasabi leaves, stems, and roots in…

A local dish of Ena City and the surrounding area using the larvae of hebo (blac…

Ame no Io Gohan" is rice cooked with Biwa trout, a species endemic to Lake Biwa.…

Nare-zushi is an ancient type of sushi, made by fermenting salted fish and rice …

Ayu zosui is made by quickly simmering ayu fish, which has been grilled to a gol…

Itoko-ni-ni" is a dish of simmered azuki beans with taro or pumpkin. It is also …

Karasumi is said to have been made in the Tono region around the end of the Edo …

Various local confections have developed in Kyoto, including rakugan, which is m…

In Kyoto, where underground water flows, vegetables have been cultivated in vari…

Senmaizuke" is a pickle made by pickling thinly sliced Shogoin turnips in salt. …

Oshizushi is made by layering thinly sliced vinegared mackerel and shiroita konb…

This nabe combines whale meat, which was once a familiar food for the common peo…

Gomoku-zushi is made by chopping up ingredients such as conger eel and shiitake …

"Konetsuke" is said to have been eaten by Yukimura Sanada, a feudal warlord, to …

Chobo-jiru is a traditional local dish of Awaji Island that has been served sinc…

Soba is a typical local cuisine, so much so that Nagano Prefecture is known for …

Katsu-meshi" is a Western-style dish consisting of a flat beef cutlet on top of …

Botan-nabe" is a local dish of Tamba Sasayama City. It is a one-pot dish of wild…

Because Nagano Prefecture is far from the sea, marine products were processed in…

Abalone shellfish is a specialty of Yamanashi Prefecture. There are various theo…

Ama-natto no Osekihan (red rice with sweetened soybeans)" is, as the name sugges…

"Mimi" is a local dish mainly in the Toya area of Fujikawa Town. It is made by k…