Fuki no nitsuke Aichi Fuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokka…
Renkon no nimono Aichi It is said that the cultivation of lotus root started in the Edo period when the…
Mizukakena no tsukemono Shizuoka Gotemba City and Oyama Town are semi-high temperature areas with cold winters an…
Jurokusasage no gomamisoae Aichi Jurokusage is a traditional vegetable of Aichi Prefecture, named after its pods,…
Tororo jiru Shizuoka Tororo soup is made by grating yam and mixing it with soup stock and miso paste,…
Wasabi zuke Shizuoka Wasabi pickles are made by marinating chopped wasabi leaves, stems, and roots in…
Amenoio gohan Shiga Ame no Io Gohan" is rice cooked with Biwa trout, a species endemic to Lake Biwa.…
Kujira no harihari nabe Osaka This nabe combines whale meat, which was once a familiar food for the common peo…
Shioika no sunomono Nagano Because Nagano Prefecture is far from the sea, marine products were processed in…
Awabi no nigai Yamanashi Abalone shellfish is a specialty of Yamanashi Prefecture. There are various theo…
Amanatto no osekihan Yamanashi Ama-natto no Osekihan (red rice with sweetened soybeans)" is, as the name sugges…