Food
Japanese Regional Food Guides · Page 3
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Food Ishikawa
Heshiko Salted Bluefish Aged in Rice Bran from Wakasa
Heshiko is a regional preserved seafood, bluefish salted then matured in rice bran, traditional in Wakasa,…
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Food Ehime
Jakoten Fried Fish-Paste Specialty from Ehime's Nanyo Coast
Jakoten is a fried surimi product from Ehime Prefecture's Nanyo coast, an oil-fried fish-paste (age-kamaboko)…
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Food Toyama
Masuzushi in Toyama — regional pressed trout sushi
Masuzushi is a Toyama prefecture pressed (oshizushi) hayazushi made with sakura trout and vinegared rice,…
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Food Saitama
Nibōtō simmered udon from Fukaya with wide wheat noodles
Nibōtō is a simmered udon from Fukaya, Saitama: wide fresh wheat noodles cooked with Fukaya negi and root…
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Food Mie
Mehari-zushi takana-wrapped rice bento of Kumano and Yoshino
Mehari-zushi is a regional bento from Kumano and Yoshino: a large onigiri wrapped in pickled takana leaves,…
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Food Fukuoka
Mizutaki: Fukuoka’s chicken hot-pot and regional varieties
Mizutaki is a Japanese hot-pot associated with Fukuoka in Kyushu: bone-in chicken and carcasses are simmered…
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Food Toyama
Kabura-zushi From Toyama and Kaga Fermented Turnip with Buri
Kabura-zushi is a Hokuriku nare-zushi of turnip and buri preserved by rice-koji lactic fermentation; a winter…
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Food Kyoto
Cuisine of Kyoto Refined Seasonal and Elegant Japanese Cooking
Cuisine of Kyoto is the name for a refined, lightly seasoned branch of Japanese cooking from Kyoto that…