Food
Japanese Regional Food Guides · Page 2
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Food Miyagi
Imoni Autumn Riverbank Hotpot Tradition in Miyagi Prefecture
Imoni (芋煮会) is a Tohoku autumn outdoor gathering—especially in Miyagi and Yamagata—where groups meet on…
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Food Aomori
Senbei-jiru Traditional Soup of Hachinohe Using Nanbu Senbei
Senbei-jiru is a traditional soup from around Hachinohe using a purpose-baked Nanbu senbei in soy-based dashi…
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Food Hokkaido
Matsumaezuke — Hokkaido pickled squid, kelp and herring roe
Matsumaezuke is a Hokkaido preserved dish of herring roe, dried squid and kelp marinated in soy-based…
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Food
Kujirajiru regional whale soup across Japan's prefectures
Kujirajiru is a Japanese regional soup using whale meat, once common nationwide; its preserved meats,…
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Food Kagoshima
Amami cuisine and the foodways of the Amami Islands
Amami cuisine is the regional food of the Amami Islands (Kagoshima), defined by sweet grain and sotetsu miso,…
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Food Akita
Kiritanpo Akita grilled rice skewers and kiritanpo nabe
Kiritanpo (きりたんぽ) is an Akita Prefecture specialty of mashed uruchi rice formed and grilled on cedar skewers,…
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Food Kochi
Katsuo no tataki seared skipjack from Kochi Prefecture
Katsuo no tataki is a Kochi Prefecture sashimi: skipjack seared only on the surface, often over straw, then…
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Food Ishikawa
Kaki no Ha Zushi - Persimmon-Leaf Sushi from Nara to Kaga
Kaki no Ha Zushi is a regional sushi wrapped in persimmon leaves, made in Nara/Wakayama, Ishikawa's Kaga area…
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Food Gifu
Moriguchi zuke Moriguchi daikon pickled in sake and mirin kasu
Moriguchi zuke is a regional pickle of Moriguchi daikon cured in sake kasu and finished with mirin kasu,…
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Food Shimane
Izumo soba shrine-season buckwheat tradition of Shimane
Izumo soba (出雲そば) is the buckwheat noodle tradition of Shimane’s Izumo area, known for dark, aromatic…
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Food Kumamoto
Karashirenkon, Kumamoto mustard-miso stuffed lotus root
Karashirenkon is a Kumamoto specialty: lotus root holes packed with mustard-miso, coated in yellow batter and…
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Food Kyoto
Konoshiro-zushi Kumihama whole-fish okara preserved sushi
Konoshiro-zushi is a sugata-zushi from Kumihama (Kyotango, Kyoto): whole konoshiro (20–25 cm) stuffed with…