Local Cuisines

1000 dishes

• 🍡Abekawa Mochi📍 Shizuoka"Abekawa Mochi" is a regional dish in the Chubu region, with Shizuoka City at its center. It consists of freshly made mochi (rice cakes) coated with kinako (roasted soybean flour) mixed with sugar. The name "Abekawa Mochi" is derived from the Abekawa River that flows through the prefecture. There are two theories about the origin of the name: one suggests that it was named by Tokugawa Ieyasu during the Edo period, and the other claims that it became famous as a specialty sold at the Abekawa River teahouses among travelers on the Tokaido highway. Even in the present day, at the foot of the Abekawa Bridge, there are shops offering Abekawa Mochi, with some establishments boasting a history of over 200 years. This treat also makes an appearance in the travelogue "Tokaido-chu Hizakurige" written by Jippensha Ikku during the Edo period.
• 🍚Aburafu don (Rice Bowl with deep-fried wheat gluten)📍 MiyagiIn Obon holidays (mid-August), tofu merchants worked hard making fried thin tofu and fresh tofu for "Shojin ryori (vegan cuisine for Buddist monks)". However, they always faced a big issue; both fried and non-fried tofu were spoiled quickly because there wasn't any refrigeration technology like we have today. In such circumstances, a tofu shop in Tome City thought of “Aburafu”. When wheat flour and water are mixed well together and rinse the starch with water, gluten stays there. There are three types of “Fu” = wheat gluten: "Namafu", "Yakifu", and "Aburafu". "Namafu" is steamed gluten combined with glutinous rice flour, while "Yakifu" is baked one with wheat flour. Like "Yakifu", aburafu is made by adding wheat flour to gluten, and shaped into sticks and fried. Because it has a great flavor and a chewy texture, it is also used in vegetarian or macrobiotic cuisine. "Aburafu" was produced only in the Tome region before, but it's widely manufactured outside of Tome area since "Aburafu" has been getting popular nationally. "Aburafudon (Rice Bowl with deep-fried wheat gluten)" is a famous dish made with "Aburafu" and was made up by the hostess of a local inn. It's like a katsudon with replacing the pork cutlet with "Aburafu", and the flavor of "Aburafu" is brought out to its fullest. It is getting well-known nationwide after participating in the local food competition called “B-1 Grand Prix.”
• 🍱Aburage-zushi/Inari-zushi📍 AichiThe origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is said to have originated when rice was stuffed into fried thin tofu that had been offered to "Inari-san" and made into a sushi. There are also various theories as to where it originated, and the town in front of "Toyokawa Inari Shrine", one of the three major Inari shrines in Japan, along with Edo and Nagoya, is said to be the birthplace of the dish. "Aburage-zushi(Inari-zushi)" is said to have been invented at "Toyokawa Inari Shrine" in the latter half of the Edo period (1603-1867). Nagoya's "Aburage-zushi" is characterized by the fact that it is filled with sweet and spicy fried thin tofu and "sushi rice(=vinegared rice)", and the bottom is not closed. It is said that Nagoya was the first place to call the combination of “Aburage-zushi" and “Makizushi" “Sukeroku". There is a theory that the name "Sukeroku" comes from the main character in the Kabuki play "Sukeroku Yukari no Edozakura (Sukeroku's Relation to Edo Cherry Blossoms)" (18 plays). The name of Sukeroku's mistress, “Age-maki", may have been taken from the word "Age" and likened to "Aburage-zushi", which is made of fried thin tofu, and the fact that “Sukeroku" came wearing a "Hachimaki (a type of sushi roll)" may have been compared to “Maki-zushi", It is said that “Sukeroku" may have compared it to “Maki-zushi" since he had rolled it up. In the town in front of "Toyokawa Inari Shrine", “Inari-zushi" has long been sold and served to visitors to the shrine. The standard “Inari-zushi" made of fried thin tofu in “Dashi (=Japanese soup stock)" and "sushi rice(=vinegared rice) is popular, but many stores also offer creative “Aburage-zushi" as part of their efforts to revitalize the town.
• 🍱Aburazomen📍 Kagoshima“Aburazomen” is a local dish of stir-fried pork, vegetables, and somen noodles. It is similar to “Okinawa's somen chanpuru”, but “the Amami region's aburasomen” is characterized by the addition of dashi stock when stir-frying. The somen is integrated into the stir-frying oil and soup stock as they emulsify, so this dish goes down very smoothly. There are various theories as to why somen took root in the Amami region, which does not grow wheat or produce somen noodles. There is a theory that it was brought from Satsuma during the rule of the Satsuma domain and became popular in the Amami region because it is a dried noodle that can be preserved, but this is not certain. Since the Meiji era, “aburazomen” has spread to ordinary households and is now a popular local dish even with tourists from outside the prefecture.
• 🍱Abuttekamo (Salt-grilled Chromis)📍 Fukuoka"Abuttekamo" is salt-roasted damselfish mainly eaten in the coastal areas of Fukuoka City. It is characterized by the aroma of the skin and scales and the slight bitterness of the liver. The damselfish is a small fish with a body length of about 10 cm and is found widely in the Sea of Japan. There are few regions that actively eat it because it has many small bones and a thin body. In some regions, it was called “kajikiri” because it was so prolific that it interfered with the movement of ships when it was in season and was not welcomed very much. The Genkai Sea, which is close to Hakata Bay, has long been a good fishing ground where the Kuroshio Current, which is rich in nutrients, joins. Around the end of the Meiji era, a large amount of damselfish sometimes flowed in there. Damselfish were scooped up in order to secure the course of the ship, but they were difficult to dispose of, so they were sprinkled with salt and roasted later on, at which time it was discovered that they were fatty and delicious, and since then, they have been roasted and eaten. It is said that this came to be recognized as a specialty of Hakata after entering the Showa era when it began to be served at restaurants. It is said that the name of the dish is derived from the Japanese phrase for “let's roast and bite into it” or the opinion that it has the umami of duck when roasted.
• 🍱Achara-zuke Pickles📍 FukuokaAchara-zuke is a vinegared dish of chopped seasonal vegetables with red chili pepper. The refreshing sweetness and sourness are accented by the spiciness of the red chili pepper. Since the days when there were no refrigerators, achara-zuke has been valued as a long-lasting summer dish. The word “achara-zuke” is written “阿茶羅漬け" in Chinese characters and is said to be derived from the Portuguese word “achar,” which means pickled vegetables or fruits. Other Asian countries besides Japan also have words for pickles with similar pronunciations, such as “charre” and “ochore.” However, there are various theories as to the origin of the word, as it is said to mean “over there,” which implies foreign countries, and to refer to “Nanban-style pickles.” Hakata Bay has long flourished as a trading hub. It is said that achara-zuke were introduced to Japan through the Nanban trade, a period in history covering the Azuchi-Momoyama period to the early Edo period (1603-1868). It is also believed that red chili pepper, an essential ingredient for achara-zuke pickles, was introduced to Japan during the same period.
• 🐟Agono ko umani (braised flying fish roe)📍 ShimaneFlying fish is the prefectural fish of Shimane Prefecture and is known as the fish that heralds early summer among the local people. In mid-May or later, it migrates to Oki island. There are two types of flying fish in Shimane Prefecture - the Hosotobi Uo and Tsukushi Uo. The former is called "maru (round) ago" and the latter "kaku (square) ago". Together, they are called "ago". Flying fish has been rooted as an everyday food since ancient times and is also known as "taue sakana". This term was passed down among local farmers who served flying fish to their helpers during rice planting. A long time ago, people used to say, "If we can't get flying fish, we can't plant rice". There are many dishes made with flying fish, including sashimi and fried fish, but the delicacy of flying fish roe is frequently consumed. Compared to cod roe and salmon roe, flying fish roe is characterized by its large size and somewhat tough skin. Each roe is also harder to break apart and has a sticky texture. Many locals enjoy this unique texture and flavor. The locals recommend agono ko umani (braised flying fish roe), which goes well with sake. Dishes using the roe of flying fish are well-loved and eaten by locals. The roe of flying fish is only available during the spawning season of flying fish, so some locals say that they are more precious than the meat itself and are a luxury item.
• 🍲Ahodaki (Simmered pickled daikon radish)📍 MieDaikon radich has been consumed since ancient times and is mentioned in Japan's oldest documents, the "Kojiki" and "Nihon Shoki." The name "daikon" itself is said to have originated from its large size, being called "oone" or from its white color and cool appearance, referred to as "suzushiro." The Shosoin documents mention the use of Chinese characters to represent daikon radish. Pickling vegetables with salt for preservation is documented in various historical sources such as the wooden tablets from the Heijo Palace, the Manyoshu (Collection of Ten Thousand Leaves), and the Engishiki (an ancient law book). However, the mention of pickling with rice bran, known as nukazuke, seems to date back to the Muromachi period. This reflects the value of rice during that time. As for takuan-zuke, it is said to have been devised by the Zen monk Takuan (1573-1646) in the Edo period, or alternatively, it was named by Tokugawa Iemitsu (1604-1651), who visited the temple where Takuan belonged. Some sources suggest that the term "takuan" derived from "takuwaedzuke." The dish "ahodaki" is a preserved side dish that ingeniously reuses takuan, which tends to lose its flavor and smell around the following summer after pickling. This regional dish reflects the wisdom of enjoying food without wasting it. The takuan preserved in a barrel loses its flavor each time it is taken out. "Ahodaki" involves re-cooking it in soy sauce after removing excess salt. The unique name is said to come from the idea of doing something foolish by removing the salt just to re-cook it in soy sauce when it's delicious. Due to its elaborate preparation, it is also known as "daimyo-ni" (feudal lord's cooking). Similar dishes are found in other prefectures, such as "takuan no nitan" in Fukui, "okumoji" in Ishikawa, and "irikogu" or "irigoki" in Toyama, all employing a similar cooking method.
• 🍱Aimaze📍 IshikawaThe Noto Peninsula is surrounded by the sea on three sides. The sticky soil, represented by red soil, gives the vegetables grown a unique flavor. The vegetables produced by taking advantage of this climate are branded as "Noto vegetables". They are categorized as "traditional Noto vegetables" or "Noto specialty vegetables" based on the criteria such as: they must have been cultivated for at least 30 years, have an organization such as a subcommittee, and be widely distributed to the public. About 20 varieties of crops, including Noto daikon (Japanese radish), Noto pumpkin, mikohara kuai (arrowhead), and kinshiuri (spaghetti squash), have been certified. The Noto region is blessed with a rich environment for vegetable cultivation, which has given rise to a variety of local dishes using local vegetables. One of them is "Aimaze". “Aimaze” is a traditional dish eaten mainly in the Noto region. It is a simmered dish made mainly of root vegetables such as daikons and carrots. The vegetables used are seasonal and locally grown, so they vary in appearance and taste. A wide range of arrangements have been made and passed on to the present day. This dish varies depending on the region.
• 🍱Aimaze📍 MieIt is said that the name "aimaze" comes from the fact that the ingredients are boiled separately, seasoned, and mixed together. Most of them are dressed with slightly sweetened vinegar, but it varies from household to household. Frozen konnyaku is also a characteristic of this dish. Compared to regular konnyaku, konnyaku becomes spongy when frozen, allowing the flavor of the broth and other ingredients to soak into the konnyaku, and the texture of konnyaku is similar to that of meat, unlike the plump texture of raw konnyaku. Aimaze" was originally made by cutting the leftovers of "kumimono," a funeral dish, into small pieces, so to speak, it was a dish that utilized leftover materials. As funerals are no longer held in homes, "aimaze" is no longer made, but it is now made on purpose for New Year's holidays, when people miss the taste and gather together. In some areas, it is made by mixing daikon and carrot namasu with shiitake mushrooms, deep-fried tofu, chikuwa, and other ingredients. It is said that this dish was made using leftover Osechi dishes from the New Year.
• 🍱Aimaze📍 ŌitaTaketa City, located in the southwestern part of Oita Prefecture, is an area rich in nature surrounded by the Kuju Mountain Range, the Aso Gairin Mountains, and the foothills of Mount Sobo. The city is situated along the Onogawa River, a first-class river, and boasts a group of springs said to produce tens of thousands of tons of water per day. “Aimaze” is an indispensable part of meals in the Kuju district of Taketa City. “Aimaze” is stir-fried vegetables mixed with grated tofu. It's similar to shiraae salad because it's dressed with tofu, but it differs in that it uses plenty of mountain vegetables such as fern shoots, shiitake mushrooms, and dried daikon radish slices. It's said that the name “aimaze” comes from the fact that both the ingredients and the tofu are seasoned (ajitsuke suru) and mixed (mazeru) together. Dishes with the same name have been passed down in Mie Prefecture and Tottori Prefecture, but these refer to “Ninamasu”' and “vegetables dressed with sesame vinegar,” and are completely different from the “aimaze” of Oita Prefecture.
• 🍱Aiso no Kanroni(candied japanise dace)📍 Tochigi"Aiso no Kanroni(candied japanise dace)" is a local dish of Tochigi Prefecture, in which "Aiso(=japanise dace)" caught in early spring at big river like Nakagawa River , Kinugawa River, are stewed in a sweetened broth.It is often softened and sweetened because of its slightly bony taste. In Tochigi Prefecture, which is located inland, it was not until refrigerators became widely available that people were able to eat an abundance of fresh seafood. Before that time, dried fish and salted salmon were the main products. Against this background, familiar river fish was used as a valuable source of protein. Traditional small-net fishing began with the creation of a suitable spawning ground, and there are still areas in the prefecture where fishermen catch the "Aiso(=japanise dace)" that come to spawn there.
• 🍱Aji no maruzushi📍 ŌitaSaiki City, located in southeastern Oita Prefecture, is the largest city in Kyushu. It covers an area of 903.12 km2 and has a coastline extending about 270 km. The topography of the city consists of mountainous areas stretching from the Kyushu Mountains, plains spreading downstream from the Banjo River, a first-class river, and coastal areas with a rias coastline. The bounty of the sea brought by the Bungo Channel supports the region's fishery industry. A wide variety of fish and shellfish are caught in the area, and it is said that more than 350 species of fish are landed. The horse mackerel has long been a popular seafood in the area. The clean water of the Bungo Channel, where the warm current of the Kuroshio Current flowing from south to north meets the cold current from the Seto Inland Sea, provides abundant food for fish. Horse mackerel grown in the Bungo Channel have a reputation for being fatty and tasty. In 2007, horse mackerel was recognized as a "city fish. One of the local dishes using horse mackerel is "horse mackerel maruzushi. The horse mackerel is marinated in ume (plum) vinegar and wrapped in red shiso (perilla frutescens). It is characterized by the use of the whole horse mackerel. Because it is made with shiso, it can be preserved well.
• 🍱Ajino sanbai(Horse Mackerel in Sanbaizu Sauce)📍 KagawaFormerly, when we would help haul a seine ashore in the summer, the fishermen would share horse mackerel and sardines with us children or adults. Aji no Sanbai ("horse mackerel in sanbaizu sauce") is a regional dish that uses fresh small fish. Putting the fish in vinegar will soften its bones, and one will be able to eat the entire fish; moreover, it is an ingenious way to increase the fish's preservability. They say horse mackerel got its Japanese name "aji" (a word that is a homonym for another word that means "flavor") because it tastes good among all fishes. One will be able to catch small horse mackerels in the Seto Inland Sea between summer and fall. They grow to about 15cm in the fall, which is the best season for them. Because the Seto Inland Sea has many shallows and an abundant supply of plankton, a food, the sea is blessed with an abundance of marine products throughout the year, and various fish dishes have been handed down from long ago.
• 🍚Aka-mochi (Red Rice Cake)📍 IbarakiAka-mochi is a red-colored rice cake made from red corn flour. It is said that around the Kamakura period (1185-1333), Anyo Shonin, the founder of Amidadera Temple, brought the seeds of corn, the ingredient of "aka-mochi" (red rice cake), from his native Gunma Prefecture to Nagasu, Bando City, and introduced them there. When the Tone River floods due to heavy rainfall, most crops along the river are adversely affected by water damage, but only tall corn avoided flood damage. Because rice wasn't as abundantly harvested as it is now, it is believed that 'Akamochi,' made from corn, became a source of food. Corn is an annual grass of the Poaceae family. In the summer, it produces ears, and as the autumn harvest approaches, the nutritious grain changes to a reddish-purple color. 'Akamochi' is made by grinding this into powder, and it cannot be made without red corn flour. ecause it can be cultivated in regions where rice and wheat may have difficulty growing, it was often grown in areas prone to flooding, such as rural areas along the Tone River, Naka River (Nakagawa), and Kuji River. However, nowadays, with land improvement leading to the creation of paddy fields, the number of people cultivating corn has become limited, and obtaining corn flour consistently has become challenging. In an era when rice cultivation was not as reliable due to weather conditions and other factors, 'Akamochi' was eaten not only as a staple food to fill the stomach but also enjoyed as a snack during breaks from agricultural work.
• 🍚Aka-zuke/Aka-zushi (Red Shiso sushi)📍 Akita"Aka-zuke/Aka-zushi" is a fermented dish made by marinating cooked glutinous rice in salt-rubbed Red Shiso and vinegar. "Aka-zuke" is also called "Keitomama," in which the red color is reminiscent of the red flower of Keitou (chicken head), and "Mama" indicates rice. In the northern part of the prefecture, it is an indispensable Bon Festival dish that is served to guests after being placed on lotus leaves and offered to the spirit shelf and graves during the Bon Festival. Ingredients used for coloring the lotus leaves include Ume vinegar, Red Shiso leaves, Yamagrape berries, and Natsuhaze berries called "Kohaze", which varies from region to region. Every year, each household would cook 1.5kg of glutinous rice and prepare it in a large barrel. The bright natural red color is very beautiful. It is an all-purpose fermented food that relieves fatigue and promotes digestion, and was essential for surviving the mid-summer season. Its refreshing and crisp flavor makes it easy to eat even in summer when appetite is low. In Daisen City and the surrounding area, the traditional method of pickling is still the mainstream, using Umezuke soup or Umezu, adding Myoga leaves, round cucumber pickles, Red Shiso leaves, sprinkled with salt, and then piling it with Glutinous rice.
• 🍱Akadatsu no Subute📍 Gifu"Akadatsu no subute" is a dish made by dressing the stalk part of the satoimo(=japanise taro) leaves (zuiki) with seasoned vinegar. "Datsu" refers to "zuiki," and when it is red, it is called "aka-datsu" (Red Taro Stalk). In the northern part of Yamagata City, which is an area with a rich tradition, there is limited flat land due to the mountainous terrain, making rice cultivation challenging. However, the lime-rich and lean soil is suitable for growing taro. Eating "datsu" has been believed to "cleanse old blood and improve breast milk production," and it has been traditionally served to postpartum women to aid in their physical recovery. Red datsu is not only dressed with vinegar but is also used in various dishes, such as stir-frying and then mixing with vinegar or pickling in vinegar with a weight on top. It continues to be a beloved ingredient in local cuisine.
• 🍱Akadozuke📍 KumamotoA traditional pickle that has been passed down through the ages in Aso (in some areas, such as the former Ichinomiya town) along with Takanazuke pickles. It's also called “Aso horse sashimi” or “field horse sashimi” because of its color, shape, and how it's eaten. Akadoimo, a type of taro cultivated in this area, is a name unique to the Aso region and has been passed down along with regular seed potatoes. The stems have low bitterness and take on a beautiful red color, so they've been used for pickles since ancient times. As for how they're pickled, a small amount of salt is rubbed in these stems and a weight is placed on them so the water rises overnight as it soaks. Once the stems become soft, they're sprinkled with vinegar. Black liquid rises to the surface, so this is removed. After leaving it for a while, the color changes to red. When they turn a beautiful bright red, they're ready to eat. Peel the skin, cut them into appropriate lengths, and eat them with soy sauce or ginger soy sauce. There were no refrigerators in the past, so these were pickled from mid-September until around the first frost and eaten during this period. It's said that the ones harvested around the mid-autumn harvest moon have a particularly vibrant color, and even a slight variation in the pickling method can affect the color. It seems the women of the house worked very carefully when pickling the “akadozuke.” Vinegar is used to make these pickles, but when the temperature drops lactic acid fermentation is used instead of vinegar. It's indispensable as a lunch box item for the farm work of autumn such as cutting hay. It's a pickle that feels like the arrival of autumn for the people of Aso.
• 🍱Akakabu no Senmaizuke (Red Turnip Pickles)📍 Aomori“Akakabu no senmaizuke” refers to traditional red turnip pickles of the Tsugaru region of Aomori prefecture. Red turnips are harvested just before the snowy season begins. They are pickled with Dashi(=Japanese soup stock) made with Kombu(=kelp), vinegar and Zarame(=coarse white sugar), which create a sweet and sour taste. Red turnips have been cultivated in Tsugaru for a long time and it has a soft flesh which makes it suitable for pickling. The skin and flesh are both red and once vinegar is added, the vinegar turns into a beautiful red color. It adds a colorful element to the rest of the dishes being served. The Tsugaru area has a snowy winter which makes vegetables scarce and “Akakabu no senmaizuke” is a popular recipe to make at the end of autumn to last until the following spring.
• 🍱Akakabu-zuke📍 GifuDeep in the mountains, where winter often brings heavy snow, pickled vegetables were a precious source of food in the Hida region. Various vegetables such as daikon radish, turnip, cucumber, and burdock are commonly enjoyed as pickles, but among them, pickled red turnips, known as "Akakabu-zuke," continue to be passed down through households in the region, renowned for their resilience to snow and frost. The key ingredient for "Akakabu-zuke" is the "Hida Beni-kabu," a red turnip that originated from a spontaneous mutation found in the Haga turnip in 1918. The abundant sugars and lactic acid bacteria in the soft and enlarged turnips create a unique flavor profile with a subtle sourness. This distinct taste is attributed to the traditional method developed during the Edo period, born out of the necessity to conserve salt, which was once scarce in the mountainous Hida region. The vibrant red color, a distinctive feature of Akakabu-zuke, is a natural pigment from the skin. As fermentation progresses, the originally white flesh is dyed red, and the flavor deepens.
• 🍱Akakabura-no-suzuke (Pickled red turnips)📍 FukuiThe famous red turnip in Fukui Prefecture is a traditional vegetable known as "Kochi Akakabura," cultivated vigorously in the Kohi community of the Miyama area in Fukui City for over 800 years. Surrounded by mountains and benefiting from heavy snowfall and significant temperature variations, the cultivation of red turnips is well-suited in Fukui Prefecture. Additionally, the use of the traditional slash-and-burn farming method, the only one remaining in the prefecture, contributes to the development of flavorful red turnips, rich with the forces of nature. Legend has it that during the Heian period, fugitives of the Heike clan, defeated in battle, settled in this village and passed down red turnip seeds and cultivation techniques to the villagers in order to leave the symbolic “red” turnips of the Heike clan to future generations. It is also said that because the village is located deep in the mountains, the original variety may have remained without interbreeding. The outside is round and bright red, and some even have red marbling deep inside even when cut. It has a unique flavor, with a sweet, tangy and pungent taste, and is somewhat hard and bittersweet, but it is popular when pickled in salt or in senmaizuke (pickled in a salted soy sauce) to bring out its delicious flavor. Among them, "pickled red turnips" is a typical local dish of red turnips because the color of the skin reacts with the vinegar and turns bright red inside, which looks beautiful and improves the taste and texture, and can be preserved.
• 🍱Akaneko📍 OsakaThis dish is made from steamed glutinous rice and flour, which is then sprinkled with sugar and kinako. It is also referred to as "Hagessho mochi." Because it contains flour, the texture is less sticky compared to just glutinous rice, so you can enjoy a more crispy texture. Hagessho refers to the 11th day of the summer solstice from July second to July seventh. Farmers finish planting rice around this time period, so there was a custom to make "Akaneko" from the harvested wheat collected before planting rice, and the glutinous rice harvested in the previous year. This dish is eaten in appreciation of completing the rice planting and to pray for a good harvest. The homemade flour of that time was brown, since the entire grain was ground into a powder. The resulting mochi was brown, and the appearance of the finished dish resembled "a cat's round back," so it came to be called "Akaneko (neko meaning cat)."
• 🍱Akashiyaki/Tamagoyaki (Akashi style omelet)📍 HyōgoAkashiyaki is a local dish of Akashi City. It is made by mixing flour, wheat starch, egg, and dashi broth, baking octopus in the batter, and dipping it in dipping sauce. Akashiyaki is similar to takoyaki in appearance, but the main difference is that takoyaki is eaten with sauce, while Akashiyaki is dipped in bonito or kelp broth. It has long been known locally as "Tamagoyaki," but around 1988, a city official decided to name it "Akashiyaki" in order to promote the town of Akashi, and the name spread to many other places. From the end of the Edo period to the Taisho period, Akashi was actively engaged in the production of "Akashi-dama (artificial sango)," a decorative item, as a local industry. Akashi dama" were made from egg whites, and it is said that the yolks of the eggs left over from this production process were mixed with octopus caught in the sea before one's eyes, which is believed to be the origin of Akashiyaki. It is the soul food of Akashi, which can be eaten as a substitute for snacks by both children and adults.
• 🍱Akebono Daizu no Edamame📍 Yamanashi"Akebono Soybeans" have been cultivated in the Akebono region of Minobu Town since the Meiji era. These soybeans are exceptional, with larger size and higher sugar content compared to regular soybeans. They are approximately 1.6 times the size of typical soybeans, and when lined up, 10 beans span about 6 sun (18cm or 7 inches), earning them the alternate name "Tourokusun". The ideal conditions for Akebono Soybeans in Minobu Town include a climate with significant temperature differences between day and night, frequent fog, and soil referred to as "conglomerate gravel layer". Despite being renowned for their quality, Akebono Soybeans face challenges due to their regional specificity, labor-intensive cultivation practices throughout all stages, and the aging population of producers. This has led to a decrease in harvest volume, making these soybeans difficult to obtain, earning them the nickname "phantom soybeans." Young edamame from Akebono Soybeans are particularly rare, as they are only available for a brief period during the harvest season. Efforts have been made to revitalize the region through a collaborative approach among producers, resulting in increased production. Akebono Soybeans are now processed into tofu, miso, croquettes, natto, and other products, contributing to local culinary diversity. It has become a common saying that when attempting to grow Akebono Soybeans in other regions, the first-year harvest may yield large soybeans, but subsequent years may result in smaller beans that lose the distinctive qualities of Akebono Soybeans. Thus, the phrase "Akebono Soybeans are truly Akebono Soybeans when grown in Akebono" is an often expressed statement.
• 🍱Akumaki📍 Kagoshima“Akumaki” is a traditional snack eaten on “Tango no Sekku,” also known as Children's Day, and is sometimes called “chimaki.” It is said that Yoshihiro Shimazu of Satsuma first took the “mochi” (=Japanese rice cake) with him during the Battle of Sekigahara because it remained edible for several days and was satisfying to eat, making it suitable to carry during battles. It is also said that Saigo Takamori ate “akumaki” during the Satsuma Rebellion. People began to eat “akumaki” for “Tango no Sekku” with hopes of raising strong boys. “Akumaki” is made with glutinous rice and lye, made with the ashes from burned wood and bamboo. Glutinous rice is soaked in lye water and then wrapped in bamboo leaves. After that, it is cooked for a few hours in lye water. Lye contains alkaline substances which make the glutinous rice soft and prevents the growth of bacteria, making it a suitable preserved food. Kagoshima prefecture has a hot and humid climate and food often went bad, which is why “akumaki” became a popular traditional dish.
• 🍱Amagi-no-Kawatake📍 FukuokaKawatake (river mushroom) is a precious natural freshwater laver that can only be harvested from the Kogane River in Asakura City, Fukuoka Prefecture. It has long been treated as a luxury delicacy, and in the Edo period (1603-1867), it was a valuable item offered to the shogun. Its Japanese name is suizenzinori, and it has been eaten as a valuable natural food containing high quality carbohydrates, proteins, and minerals. However, over time, the deterioration of the river's water quality and the decrease in water volume have reduced the harvest, and kawatake are now listed as an endangered species. The Kogane River is a small river, about 2 km long, and the water is about knee-deep. It plays a valuable role as a playground for local children and a place to learn about the environment. Protecting Kawatake means protecting the nature of the Kogane River, and the local government, prefectural government, and local residents are engaged in river conservation activities.
• 🍲Amago no Kanroni (Candied simmering Amago trout)📍 NaraAmago is a freshwater fish about 20 cm long (can reach 30 cm or more) and a member of the salmon family Satsukimasu. It is characterized by small oval-shaped spots called parr markings and fine vermilion dots, and is also called the "queen of mountain streams" because of its beautiful appearance. It has a mild flavor for river fish, and can be enjoyed in a variety of dishes such as tempura, grilled with salt, meuniere, and kanroni (sweetened and simmered). Also known as "Amenou" or "Amego", this trout is designated as Nara Prefecture's fish. "Amago no kanroni" is a traditional home-style dish.
• 🍱Amanatto no osekihan📍 YamanashiAma-natto no Osekihan (red rice with sweetened soybeans)" is, as the name suggests, red rice cooked with ama-natto (sweetened soybeans). It tastes sweet, and is popular among the locals for its delicious sweetness when sprinkled with sesame salt. Since it is made without using sasage or azuki beans, the glutinous rice does not turn red, but is instead colored with food coloring. Japanese confectionery stores and supermarkets sell both sweet sekihan made with amanatto and non-sweet sekihan made with sasage or azuki beans, which are well-known throughout Japan. Since ancient times, the color red has been believed to ward off evil spirits. For this reason, "sweet red rice with red beans" is just as essential for festive occasions as non-sweet red rice. Although sweet sekihan seems very unusual, it is also eaten in parts of Hokkaido and Tohoku, far from Yamanashi Prefecture. There are many theories about its roots, including one that the Nanbu clan, who moved from Kai no Kuni (Yamanashi Prefecture) to Aomori Prefecture during the Kamakura period (1185-1333), introduced it to the region, and another that amanatto was added to school lunches in Yamanashi Prefecture 50 years ago after hearing about it from people in Aomori.
• 🍱Amaneji/Amadango📍 GunmaIn Gunma, wheat is cultivated from the fall after the rice harvest is over, and a double cropping system is widely practiced. As a result, a flour-eating culture has taken root, and wheat dishes are sometimes a staple food, especially in areas where rice production is low. Ama-neji" is a local dish born from this flour-food culture. It is a snack-like dish made by boiling sweet red bean soup stock and adding bite-sized pieces of dough made from wheat flour kneaded with water. In the old days, when sugar was precious, it was also served as a dish for entertaining guests. It is mainly eaten in Shibukawa City, but it is also known by many other names in other areas. For example, in Kawaba Village, they are called "ama-dango" (sweet dango), "sato-neji" (sugar screw), or "su-suri-dango.
• 🍱Amego-no-Hirarayaki (BBQ Trout on hot stone)📍 TokushimaHirara-yaki is made by heating a flat stone and grilling fish and vegetables on it with miso. The name "Hirara-yaki" comes from the flat stone called "Hirara" in Japanese. It is one of the local dishes eaten in the Iya region of Miyoshi City, and was popular as an outdoor dish in the old days. A flat stone is placed on top of the kamado and heated to warm the stone like an iron plate, and then the ingredients are grilled on the stone. It is said to take several hours for the stone to warm up, during which time the people would go out to gather amego, the main ingredient in the dish, and other wild vegetables. In addition, the restaurant offers other ingredients unique to the region, such as "Ishi Tofu (rock tofu)," a specialty of the Iya region, and konjac(=yam cake). It is said to be a local dish that came naturally from the people who have lived in the Iya region for a long time.
• 🍱Amenoio gohan📍 ShigaAme no Io Gohan" is rice cooked with Biwa trout, a species endemic to Lake Biwa. Ame-no-io" is another name for loach trout, which come up to the lake to spawn when the rains come and the rivers rise. In 1998, "Ame no io gohan" (rice with rice) using a whole loach trout, which spawns in the fall, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets of Shiga Prefecture. The recipe and ingredients differ among the Koto, Kosai, Kohoku, and Konan regions, with some adding fillets of loquat trout, while others use carrots, shiitake mushrooms, mushrooms, fried tofu, and other ingredients. In the Konan and Kosei regions, it is called "Ame no Io Gohan" (rice with rice cake), while in the Kohoku region, it is called "Masu Gohan" (rice with trout). Biwa trout were "phantom fish" that were difficult to catch with old-fashioned fishing gear because they lived deep in the lake. The rare chance for the people of the village to encounter this fantastic fish was in the fall, when they come up the river to spawn. It is said that this dish was devised in order to make the Miwamasu more tasty because the fat of the Miwamasu in the fall has decreased.
• 🍚Ami-Meshi (Mixed Rice with Krill)📍 ŌitaThe Buzen Sea, covering eastern Fukuoka and the northern coast of Oita prefecture, has shallow waters and tidal flats, which make it home to many rare creatures. Usa, Nakatsu, Bungotakada cities of Oita prefecture face the Buzen Sea, and net fishing is very popular in this area. Shrimps, soles, and darkfin pike eels are caught using small trawls and octopuses and squids are caught using net baskets or gillnets. Seaweed are cultivated in the tidal flats, and sea cucumbers are caught by underwater fishing. “Ami” (=krill) is widely caught along the coast of Bungotakada city. “Ami” (=krill) is a type of zooplankton caught during the winter. The coast becomes pink when the “ami” (=krill) is in season. Freshly caught “ami” (=krill) are pickled in salt and used as a seasoning or used to make dried “ami” (=krill). People like to use “ami” (=krill) as a substitute for sakura shrimps to make “okonomiyaki” (=Japanese savory pancake) and “kakiage” (=type of tempura). “Ami Meshi” is an easy to make and popular dish made with dried “ami” (=krill), which has a lot of flavor, and it is enjoyed during the autumn and winter.
• 🍚Anago Sushi📍 Tokyo"Anago sushi" is a type of sushi where eel, simmered and cut into a fillet, is placed on top of vinegared rice and brushed with a sauce called "tsume." During the Edo period, Tokyo Bay was an excellent environment for fish farming due to nutrient-rich water flowing in from various rivers. Congruent with Edo's culinary culture, which included sushi and tempura dishes featuring fish like horse mackerel and flathead grey mullet, the eel, particularly in late spring and summer, was widely enjoyed. It held a special place as a staple topping in "Edomae-zushi", a form of Edo-style sushi. Eel was considered a key indicator of the quality of a sushi restaurant, as its freshness was crucial. And the meticulous process of thoroughly removing the sliminess, carefully simmering, and skillfully crafting the tsume (sauce), which are distinctive features of anago, was indeed a technique achievable only by sushi artisans. In the present day, the variety of fish available in Tokyo Bay is limited, and their numbers have been declining. Despite these challenges, anago continues to be caught in Tokyo Bay and is highly esteemed, receiving acclaim as a top-quality ingredient nationwide. While its appearance is similar to that of freshwater eel (unagi), anago is characterized by its mild yet sophisticated flavor. The harmonious blend of vinegared rice, the eel's flesh, and the tsume sauce creates a captivating dish that delights those who indulge in its charms.
• 🍱Anbin (Red Bean Dougnuts)📍 Yamanashi"Anbin" is a local specialty in Kyonan area. It is made by kneading a dough of sweet potato flour, wheat flour, and diced sweet potatoes with boiling water, wrapping it around sweet red bean paste, flattening it, and then steaming it. The name "Anbin" comes from the process of strongly pounding it (in Japanese, Slapping is “Binta") after putting in the sweet red bean paste. Since the land was not suitable for rice cultivation, the cultivation of sweet potatoes, corn, wheat, and other crops was predominant, leading to the development of a culture of flour-based foods. While it can also be made with corn flour, it turns yellow, whereas using sweet potato flour results in a black color. No leavening agents like baking soda are used, and the cooled Anbin has a substantial texture and provides lasting satisfaction. The tradition of making and consuming Anbin declined with changes in dietary habits, but in 1996, the residents of the local community decided to revive their traditional food as part of a town revitalization effort. This initiative led to the establishment of the Rokugo Town Special Product Processing Cooperative, promoting local agricultural products and reviving the traditional dish "Anbin."
• 🍱Anko no Tomo Ae📍 FukushimaAnglerfish is in season in winter. Anglerfish is said to be a fish that has nothing to throw away, and is often eaten not only for its meat but also for its liver. Anglerfish are often caught in Fukushima, and Iwaki City and Soma City are especially known for their anglerfish landing sites. A local dish using anglerfish, often eaten in Soma City, is "Anko no Tomo Ae". It Prepared by tossing boiled anglerfish with sauted anglerfish liver, miso, and sugar. In the vicinity of fishing villages,it is made only with anglerfish, because ankou are easily available,but in other areas, it is made with "kiriboshi-daikon (=dried daikon radishes)" to increase bulk. In Iwaki City, in addition to "tomo Ae", "Anko Nabe (=anglerfish hot pot)" is also popular. Both of these dishes are representative of local cuisine, where you can enjoy anglerfish all the way down to the liver.
• 🍱Ankou no Tomo-zu📍 IbarakiIt is a local dish of boiled anglerfish dipped in vinegared miso paste with liver. Anglerfish is a local product of Ibaraki prefecture, highly regarded for its quality, especially as that of the Hitachi region. Anglerfish fishing has been popular off the coast of Ibaraki for a long time, and it had been presented to Tokugawa Shogun as a delicacy of the Mito Domain in the Edo period (1603-1867). Although anglerfish dishes are also available in other prefectures, the one dipped in miso-vinegar is unique to Ibaraki. In Ibaraki, various dishes featuring anglerfish are enjoyed. The "Dobu-jiru," popular dish among tourists, is made without water, using vegetables like daikon radish and miso, and it was named after the fact the anglerfish liver dissolves, making the broth cloudy like mud. In households, anglerfish soup and hot pot dishes are commonly prepared. During the Edo period, anglerfish liver was counted among the "Sancho Nigyo" (Three Birds and Two Fish) – a group of five rare delicacies including skylark, ban (a type of goose), crane, anglerfish, and sea bream – all widely recognized as winter regional specialties.
• 🍡Anmochi zouni📍 KagawaZoni" is a soup made with white miso paste, round rice cake with sweet bean paste, daikon radish cut into round slices to wish for family happiness, and kintoki carrots. During the Edo period , sugarcane cultivation was encouraged in Kagawa Prefecture, where the climate was mild and rainfall was scarce, as a way to promote agricultural production. White sugar from the Sanuki region was white in color and melt-in-your-mouth, making it one of the three "Sanuki whites" (along with cotton and salt) and a representative of local specialties. Sugar was a precious commodity in those days, and ordinary households could not eat it on a regular basis. It is said that the origin of "Anmochi Zoni" began around the Meiji period when people began to use sugar once a year in Zoni as a special dish for the New Year. It is said that the white miso used in Zoni was brought to Emperor Sutoku, who was defeated in the Hogen Rebellion and exiled to the Sanuki region, by people coming from Kyoto, and has been used and valued in many dishes as a seasoning in winter.
• 🍱Anpogaki no Namasu (Dried persimmons with daikon radish and carrot salad)📍 FukushimaIt is said that persimmons began to be eaten in Fukushima Prefecture around the Edo period. A man named Nanemon, who lived in the town of Yanagawa (current Date City), planted the first persimmon tree. Anpo persimmons are called 'Amahoshi Persimmons' because the persimmon peel is peeled off before sun-drying ('amahoshi' means sun-drying). Later, this term evolved into 'Anpo Persimmons' as it became commonly used. It is a well-known specialty of Fukushima, and is used in various dishes beyond namasu, including tempura, yokan (sweet bean jelly), salads, and even in dishes like shochu pickles. One of them is "Anpo-kaki Namasu," an arrangement of Namasu, a dish generally known as a celebratory dish, with shredded Anpo-kaki (persimmon). The refreshing acidity and the sweetness and umami of the bean-pot persimmon go perfectly together in this dish.
• 🍲Ara no Sugata-Ni (Simmered Whole Ara)📍 SagaThe Karatsu Kunchi, which includes the "Hikiyama-Gyouji", 'Yama, Hoko, and Yatai' events, has been registered as a UNESCO Intangible Cultural Heritage. It is the autumn festival of Karatsu Shrine in Karatsu City, Saga Prefecture, and is a grand celebration with the theme of gratitude for the harvest. While men from the town of Karatsu have traditionally participated in the festival, women at home, who take care of the households, have a custom of serving dishes to those who have been helpful. These dishes are known as 'Kunchi Ryori,' and among them, the most prominent is the gigantic fish dish called 'Ara no Sugata-ni.' After World War II, merchants began showcasing large and impressive ara (about 10 kg) caught in the Genkai Sea. Ara, a local term in Kyushu, is nationally known as 'Kue,' and its translucent white flesh is not only featured in Sugata-ni but is also excellent in sashimi and hot pots. Although available throughout the year, the peak season for Ara is from October to December. November, when the Karatsu Kunchi takes place, is considered an especially delicious time for Ara.
• 🍱Arame maki📍 MieMie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamoku (red seaweed), hijiki (dried seaweed), aonori (blue-green laver), maksa (Chinese bamboo grass), and wakame (seaweed). Cultivation of asakusa nori and aosa nori is also popular. Arame is a member of the kelp family and looks similar to kelp, but it is called arame because it has rougher surface wrinkles than kelp. Mie Prefecture accounts for most of the domestic production of arame, and it is harvested mainly in the hot summer months (July to September) in the Toba-Shima area (sometimes along the Kumano-nada coast). It has been presented to the Ise Shrine since ancient times, and is one of the most carefully preserved seaweeds in the region. Abalone and turban shells also feed on arame. Since arame has an astringent taste, it is soaked in seawater to remove the astringent taste, dried and aged from summer harvest until fall, and then slowly stewed or steamed to soften (it takes 4 to 5 hours to soften). The commercialized dried arame is returned to water for about 20 minutes, rolled with seasonal fish fillets, and seasoned with a sweet and spicy sauce to make "arame-maki". Recently, chopped arame has also been commercialized and used in arame gohan (rice with arame) and simmered dishes, and shipped to Kyoto to be used in Buddhist vegetarian dishes and Kyoto's obanzai.
• 🍱Arame to rakkasei no nitsuke📍 AichiThe Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the south, and is blessed with the natural beauty of the sea and mountains. The mild climate due to the influence of the Kuroshio Current flowing offshore, the long hours of sunlight, and the large number of sunny days make it a very suitable environment for agriculture. However, the Atsumi Peninsula used to have no major rivers and was always plagued by drought damage, and the soil was barren, hardly fertile. After the Toyokawa River water supply was constructed in the Showa period, agriculture developed rapidly, and the area became one of the leading agricultural areas in Japan in terms of vegetable and flower harvests. Peanuts are also grown on the Atsumi Peninsula, which has a lot of sandy soil. The Atsumi Peninsula is also rich in the bounty of the sea from Mikawa Bay and the Atsumi open sea, where seaweed and seaweed are often harvested, as well as seaweed farming is thriving. Arame, a type of kelp, is a seaweed distributed along the Pacific coast of Honshu, and is called arame because its flesh is coarser and thicker than that of wakame. It is abundantly harvested in Ise Bay and accounts for most of the nation's production. The Atsumi Peninsula, which is close to Ise Bay, also has a good catch of arame, which is eaten in miso soup, tsukudani, and other dishes. The "arame and peanut stew" has been popular in the Higashimikawa region as a reserve dish using ingredients from the Atsumi Peninsula.
• 🐟Arumado (Egg in Fish-cake)📍 Nagasaki"Arumado" is a local specialty from the Hirado area, which served as a key point for overseas trade until the early Edo period. It is a molded dish containing boiled eggs, and its distinctive feature is the pink color outlining the cut section, achieved by using food coloring. While primarily associated with Hirado, a similar molded dish is known as "Arimado" in Sasebo, with just a slight difference in spelling. In Nagasaki, it is called "Ryugan," named after the dragon-like appearance of the cut section. Each of these has become a local specialty in its respective region. The Western-style name "Arumado" is said to derive from the Dutch word "Almatoore" (to wrap) or the Portuguese word "Arumado" (to arm oneself). In Sasebo, there is a local belief that it was named "Arimado" by a missionary named Arimado, who supposedly devised it as a nutritious food.
• 🍱Asazuke📍 Akita"Asazuke" is a dish made by boiling rice, then seasoning vegetables and fruits with sugar and vinegar. It is completely different from the generally recognized "Asazuke" (lightly pickled vegetables), and instead is known as a sweet and sour dessert made with rice. This refreshing vinegary dish is eaten throughout Akita Prefecture during the summer. In Akita, the broken rice that is a byproduct of rice polishing is called "Kozaki," and when this is boiled and kneaded, it is called "Kozakineri." Then, when it is seasoned with vinegar, it is called "Konamasu." These names differ depending on the region. Since long ago in Akita, the second rice was used up as koji rice or as a base for pickles, and this Asazuke is another example. Rice planting was once a women's job in Akita, and the perfectly sweet and sour Asazuke eaten after a long day of work was a delicacy that permeated and healed their tired bodies. This dish, which makes good use of the rice that could not be sold on the market, is a traditional food filled with the wisdom of farmers. The ingredients vary depending on the region, but seasonal ingredients such as cucumber, pineapple, mandarin oranges are frequently used by the various households.
• 🍱Ashi Tibichi📍 Okinawa‘Ashi Tibichi' or ‘Tibichi' is a dish of simmered pig's feet (‘chimaguu' in Okinawa dialect) with ‘kombu' kelp (‘kuubu' in Okinawa dialect) and daikon radish (‘deekuni' in Okinawa dialect) for a long time. As the dish contains lots of gristle and gelatin, it is popular especially among the elderlies and women for anti-aging and beauty. The unique flavor of ‘chimaguu' is rich, and its melty texture is exquisite. In Okinawa, famous for longevity, the idea of ‘Ishoku Dougen' (a balanced food leads a healthy body) and ‘Irui Horui' is common. ‘Irui Horui' is the thought that your body part is getting better when you eat same body part from animals. When something is wrong with your organs, eat inside (organs), eat pig's feet for leg/foot problems, eat lung for asthma, etc.
• 🍱Aso Takana-zuke📍 Kumamoto"Aso takana" are a traditional vegetable grown in the cold climate and volcanic soil of Aso. The seeds are sown in fall, slowly overcome the winter cold, and grow remarkably in the beginning of spring; they are harvested in March-April. The thick stalks that are ready to be eaten have a part that can be easily snapped off, and even now the work is done by hand and not by machine. For that reason the harvesting of Aso takana is called "takana folding." Also, since the sprouts are fine and soft and lose freshness quickly, since long ago they have been pickled in salt and red chili flakes immediately after harvest. "Aso takana-zuke" are pickled vegetables that are a common sight on the dining table as well as as souvenirs. There are freshly pickled vegetables (known as shin-zuke or asa-zuke), which can be eaten three days after pickling, as well as well-pickled vegetables (furu-zuke) which are enjoyed for their spiciness and sourness that comes from six months of lactic fermentation.
• 🍲Asuka Nabe📍 Nara"Asuka Nabe" is a regional cuisine of Nara prefecture in which chicken and vegetables are simmered in a broth of milk and dashi. During the Asuka period, a messenger who came from China to Nara brought a dairy product resembling condensed milk and presented it to Emperor Kotoku, who was very pleased with it and began raising dairy cows in the Imperial Palace. This is said to be the first instance of drinking milk in Japan. In those days it was a drink for the nobility, but the monks also started drinking it in secret, and eventually began simmering their chickens in the milk, which was the origin of "Asuka Nabe." It began to spread among the common people, but since cow milk was expensive at the time, they used the milk of their goats. The "Asuka Nabe" of today, which uses local milk, was devised as a regional cuisine of Asuka during the early Showa period.
• 🍱Atama ryori📍 ŌitaLocated in the southwestern part of Oita Prefecture, Taketa City is surrounded by the Kujyu mountain range, the outer rim of Aso, and the foot of Mt. After the Shiga clan entered Oka Castle in the Warring States Period, the Nakagawa clan moved to the area around the time of the unification of Japan by Toyotomi Hideyoshi. After the castle town was built in Takeda Village, the city developed with a focus on commerce. Although much of the scenery of the old days was eventually lost during the Sounan War, the city center still retains some of its old features, such as the samurai residences. During the Edo period (1603-1867), when the transportation infrastructure was not well-developed, people in this inland area, far from the sea, had few opportunities to eat sea fish, and fresh seafood was rarely consumed. In order to use rare fish and shellfish without wasting them, the "head dish" was invented. The head is used in a wide variety of dishes, including the gills, jaw, and entrails, as well as the meat of the fish. The ingredients used in "head dishes" include not only the meat of the fish, but also the gills, jaw, and entrails, leaving only the head. These are then quickly blanched in hot water and served on a platter. The ingredients used include ara, kue, nibe, grouper, and other large fish. The large fish are used in their entirety and enjoyed with family and guests.
• 🍱Atsuage no Nitano📍 FukuiThe largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year's around the anniversary of sect founder Shinran's death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. Touching on Shinran's teachings, people eat vegetarian Buddhist cuisine with the intent to devote themselves religiously once again. In Fukui Prefecture, which is ardent in its faith in Jodo Shinshu, meals during Hoonko were accompanied by atsuage (called aburaage in Fukui Prefecture), which were considered a treat. In every neighborhood, there was at least one house which was a tofu seller, and people would exchange soybeans for tofu or aburaage. It is said that even in typical homes, dishes which used atsuage spread easily. In Fukui Prefecture, where the consumption of aburaage was no. 1 for over 50 years (Family Budget Survey (Households of Two or More People) Prefectural Capital City and Ordinance-Designated City Rankings by Item (2017-2019 Annual Average) Ministry of Internal Affairs and Communications Statistics Bureau), aburaage indicates thick fried tofu with a hefty mass, also called “atsuage” in other prefectures; since one can obtain and taste a variety of types, each household apparently has its own favorite “atsuage.”
• 🍱Awa Uiro📍 Tokushima"Awa uiro" is called one of Japan's top three uiro (sweet rice jelly) along with "Nagoya uiro" and "Yamaguchi uiro." Its history is long, dating back to the time of the 11th Tokugawa shogun, TOKUGAWA Ienari. During this period, sugarcane spread to Awa, and "Awa wasanbon (refined Japanese sugar)" came to be made from cultivated sugarcane; Awa uiro was then made to celebrate the completion of Awa wasanbon. Originally it was flavored simply with red bean paste, wasanbon, sugar, and salt, but in recent years, besides chestnut and persimmon being added to match the seasons, there have been an increasing number of contemporary flavors such as chocolate-flavored ones. It also comes in many shapes, from yokan-like cut squares to round ones shaped like manju. It is distinct for its springy texture, and gentle sweetness that comes from the simplicity of the Awa wasanbon.
• 🍲Awa no Itokoni (simmered azuki beans with sweet potatoes)📍 TokushimaThe dish called "Itokoni" refers to a simmered dish with azuki beans and vegetables. While it is commonly made with ingredients like pumpkin, "Awa no Itokoni" uses sweet potatoes. The sweet potatoes are first dried into sweet potato chips and then simmered together with azuki beans, resulting in a gentle sweetness. Incidentally, there are two methods of drying sweet potatoes: "Shiroboshi" involves cutting fresh sweet potatoes and air-drying them, while "Yudeboshi" involves boiling them once before drying. In the case of Awa no Itokoni, the latter method, Yudeboshi, is employed for drying sweet potatoes. In the past, azuki beans were considered a special ingredient eaten on festive occasions, leading to variations like adding alternatives such as small millet to boiled sweet potatoes. During times of sugar scarcity in wartime, Itokoni was prepared without sugar, but later, sugar was added, making it a popular accompaniment to tea and a cherished snack, as well as a side dish. Incidentally, it is said that many households may have grown sweet potatoes in their fields in the old days. Therefore, it is thought that they dried them as a way of preserving them and used them to cook with.
• 🍱Awabi no nigai📍 YamanashiAbalone shellfish is a specialty of Yamanashi Prefecture. There are various theories as to why abalone, a seafood, became a specialty in an inland area surrounded by mountains and not facing the sea. One of them is that it was not easy to transport abundant seafood from the neighboring Suruga Bay (Shizuoka Prefecture) across mountains without transportation and refrigeration facilities as is the case today, and only a few salted or dried fish were delivered. In the Edo period, fresh abalone from Suruga Bay was processed, marinated in soy sauce, and packed in wooden casks for transportation. There is also a theory that Shingen Takeda, noting the nutritional value of abalone, invented abalone as a campaign food. Compared to raw abalone, boiled abalone contains more glutamic acid and aspartic acid, which increases its flavor, and this may be the reason why it became a specialty of inland regions.
• 🐟Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt)📍 GunmaIn Gunma, where there are many rivers with clear water, various river fish is grown, and local cuisines with these fish are familiar with the area. The type of fish often eaten varies depending on the region, but ‘Ayu' Sweet fish is designated as a prefectural fish of Gunma Prefecture, and one of the main products in the prefecture. The locals often grill ‘Ayu' with salt to enjoy its own flavor. Ueno Village, the least populated in Gunma, boasts ‘Ayu' fishing the most. The Kanna River, reservoirs along the Tone River, runs in the village, and is a habitat of various river fish like ‘Ayu', char and Japanese dace. ‘Ayu' season is open in summer, and you can enjoy grilled ‘Ayu' with salt during the limited time. Many people visit the area to eat fresh ‘Ayu'.
• 🐟Ayu no Shioyaki (Salt-grilled Sweetfish)📍 GifuGifu prefecture has many clear streams such as Kiso River, Nagara River and Ibi River. From around June to October of each year, ayu (=sweetfish) fishing is active and fresh ayu (=sweetfish) can be enjoyed. Cormorant fishing is a traditional method of ayu (=sweetfish) fishing which dates to 1,300 years ago. Ayu (=sweetfish) caught through "Goryo Ukai" (=Imperial Cormorant Fishing) is dedicated to the imperial family and Ise Jingu. "Yana fishing" (=fishing weirs) using wooden stakes and bamboo are installed in the rivers of Gifu prefecture to obstruct tidal waters and trap ayu (=sweetfish) to catch them. Fishing weirs for tourists are set up during the summer in the Miyama area and along the Itadori River and tourists can enjoy catching ayu (=sweetfish) with their hands and eat "ayu no shioyaki" and other dishes using freshly caught ayu (=sweetfish).
• 🍚Ayu rousui (Sweetfish porridge)📍 Tokushima"Ayu-rousui" refers to a porridge containing a whole Ayu (Sweetfish). Ayu-rosui is a Japanese word for "zosui," which is sometimes called "ire-rosui". Vegetables such as eggplant, potatoes, and onions, rice, and Ayu (Sweetfish) are simmered in dashi (Japanese soup stock) and seasoned with miso. The flavor of the Ayu (Sweetfish) makes this dish distinctive and rich in flavor. The Katsuura River, which runs through the center of Katsuura Town in Tokushima Prefecture, is a clear stream that is home to a variety of river fish, including ayu, eel, amego (trout), and carp. During the ayu fishing season, many people from outside the prefecture come to enjoy ayu fish.
• 🍱Ayu zosui📍 GifuAyu zosui is made by quickly simmering ayu fish, which has been grilled to a golden brown and fragrant, in rice and soup stock. It is said that in the old days, it was one of the ways to enjoy ayu fish that had been damaged during the catching process and was no longer marketable as it was. In Gifu Prefecture, which has many clear streams such as the Kiso, Nagara, and Ibi Rivers, ayu fishing is active from around June to October each year. There are two methods of fishing for ayu: tomozuri and fish weir fishing. On the other hand, "fish weir fishing" is a traditional fishing method in which ayu fish are caught by constructing wooden or bamboo sled-like platforms in the river. There are many "sightseeing weirs" near major rivers in Gifu Prefecture, which attract many tourists during the ayu fishing season. These are where fish weirs are fished and where restaurants are set up to serve freshly caught ayu fish. Ayuyu zuusui is often served as a topping for ayu dishes served at the fish weirs and other restaurants that serve ayu dishes.
• 🍚Ayu zushi (Sweetfish Sushi)📍 NaraNatural ‘Ayu' (=sweetfish), grown in the clear stream in Yoshino mountains, eats algae on stones in the river. It is called ‘'kogyo', meaning ‘fish with good smell', because its smell is like watermelon or cucumber, and is also tasty. The sushi using this ayu is famous in Yoshino area. Originally ‘Ayu-zushi' was a ‘nare-zushi', sushi fermented from 1week to 1 month, but it had became less served as time went by because of its unique flavor. In Muromachi Period (AD1336~1537), however, ‘fresh nare-zushi', fermented in shorter period and served with rice and fish together, was invented thank to the development of barrels and stone weight. Currently, ‘Ayu-zushi' is served immediately after prepared, and you can enjoy its fresh flavour. ‘Ayu-zushi' from Nara Prefecture became popular because there was a real sushi restaurant appeared in the famous Kabuki and Ningyo Jyoruri (=Japanese puppet drama) program called ‘Yoshitsune Senbon-zakura' (=Yoshitune with a thousand of cherry blossom trees) located in Nara Prefecture. ‘Tsurube-sushi', appears in the program, is ‘nare-zushi' fermented with rice and Ayu. The name came from a bucket as sushi container looked like it. The restaurant set in the Kabuki sushi restaurant is still open as a traditional Japanese restaurant.
• 🍚Ayumeshi (Mixed Rice with Ayu Sweetfish)📍 Tochigi“Ayumeshi” is a local dish which is a mixed rice using ayu sweetfish. It has been eaten by the local people living alongside Naka River and Kinu River. Ayu fishing has been carried out for many years in the Naka River area and it is often said, the “Shimanto River of the west, Naka River of the east.” In 2002, Naka River was selected as one of the “100 Best Rivers with Natural Ayu Sweetfish” by the Japan Sportfishing Foundation. River fish were an important source of protein for the local people of Tochigi prefecture as the area is located inland. Ayu sweetfish was a valuable fish eaten on special occasions such as on festivals and agricultural holidays. Leftover ayu sweetfish were skewered and left out to hang and dry by a hearth so that they could be preserved. “Ayumeshi” is a simple dish made with grilled ayu sweetfish and rice and has been popular among commoners as it is easy to prepare.
• 🍱Ayuuruka📍 ŌitaOita Prefecture is home to 585 clear streams, including the Mikuma River, which is upstream from the main stream of the Chikugo River, a first-class river, and the Ono River, the largest river in the prefecture at 107 km in length, each of which brought bounty to the region. Ayu, in particular, was prized as a valuable source of protein in mountainous areas. The river basin is dotted with kapposai and Japanese restaurants that serve ayu dishes. Ayu dishes that have taken root in the river basin include "ayu uruka" (ayu fish). Uruka" is a salted fish. Ayu Uruka" is made from ayu caught in the clear waters of the Mikuma and Ono Rivers. There are three types of "Uruka": "mini-uruka", "ko-uruka", and "niga-uruka". Each of them is classified into three types: (1) "mini-uruka": fresh ayu meat and entrails are made into "uruka". (2) Baby Uruka: Fresh ayu with its eggs and milt taken out and made into Uruka. (3) Goshi Uruka: Ayu with its entrails only made into Uruka. The following are the characteristics of this type of ayu. In Oita Prefecture, "ayu Uruka" often refers to "niga Uruka. Many people prefer the unique bitter and astringent taste of "Niga Uruka," partly because the entrails are used. Since ayu can only be caught at limited times of the year, "Uruka" was created as a means of preserving ayu. Because it is a fermented food, it is said to be effective in tonifying the stomach and intestines, and has long been useful for stomachaches and other stomachaches.
• 🍱Azara📍 MiyagiKesennuma City, located in Miyagi Prefecture, is well-known for its fresh fish. During winter, ocean perch is abundant due to its high fat content. "Azara", a popular dish made from this fish, has been enjoyed by the locals for a long time. The old pickled Chinese cabbage is fermented through long-term pickling, increasing the sourness of the cabbage. It is then stewed with fresh ocean perch and sake lees to create a dish that has a concentrated umami flavor. Recently, red rockfish, which is just as delicious as ocean perch due to its "umami-rich broth" and high-fat content, has become a popular alternative for azara. This is due to the decrease in catch and increase in the price of red rockfish.
• 🍜Azuki Battou (Noodle with Red Beans)📍 Iwate‘Azuki Battou' is a dish simmered wide and short ‘udon' noodle in sweet red bean soup, and mainly eaten in Sanriku Coast region. It is said that the name ‘Battou' is a regional accent of ‘houtou' (type of noodle). It is often served as a special feast at auspicious occasions like ‘Tatemae' (topping out ceremony) or ‘Niwa-jimai' (thanksgiving for farmers), as a snack during farm work, and as a treat for gathering in winter. In this case, it is separately served in a bowl, and eaten with soup, pickles and vinegar salad. In Sanriku Coast region, there is a custom that ‘when you bathe seven times and eat ‘Azuki Battou' seven times, you won't have any health issues and any trouble in the year' on ‘Seventh Day' on August 7 (it's the seventh day of ‘obon' in some areas), and it is a summer tradition in the area.
• 🍱Azuki Hoto📍 Yamanashi"Hoto" originated as something eaten in a red bean soup in the Heian Period, as recorded in the diaries of aristocrats. In Yamanashi after the Edo period, it was common to eat "hoto" stewed in miso, but "azuki hoto" was eaten during celebrations like New Year's and Obon as well as regional events such as during rice planting season. "Azuki hoto" is served at the festival held at the end of July every year at Miwa Shrine in Sutamacho Wakamiko, Hokuto City, which is why the festival is also called "Hoto Festival." The red color of azuki beans is said to have the power to drive away noxious vapors and ward off evil, so people offered fresh azuki beans and flour before altars, ate the "azuki hoto" served, and gave thanks for the harvest. Originally mochi was put into azuki bean soup, but rice is extremely precious in in Yamanashi Prefecture, whose land is largely unsuitable for the cultivation of rice, so "hoto" noodles were cut thickly and treated as a mochi substitute in sweet azuki bean soup.
• 🍱Azuki-zoni📍 ShimaneThere is a zoni in which rice cakes are put into azuki beans simmered for a little less sweetness. On New Year's Day, people eat "Sumashi-zoni" with iwanori seaweed in it, and in some areas they start eating "Azuki-zoni" on January 2. There is a tradition of using round rice cakes. This zoni is characterized by its light sweetness in comparison to “Zenzai” or “Oshiruko” (sweet azuki bean soup), although it looks similar in appearance to them. The tenth month of the old calendar in the Izumo region is the month of Kamiari-zuki, when the gods gather from all over the country. “Azuki-zoni” was served as "Jinzai-mochi” during the "Kamiari-sai" ritual held during this period. It is said that "Jinzai-mochi” is the origin of the word "Zenzai".
• 🍱Bai no Nimono📍 Toyama“Bai-gai” (=Japanese ivory shell) is a type of mollusk that lives in the deep waters of Toyama Bay and is eaten by the local people. Bai-gai are caught by caging them in fishing nets. There are four types of bai-gai (oecchubai, neptunea constricta, kagabai and tsubai) caught in the areas Shinminato, Namekawa, Uozu, Kurobe and Asahi. It is rare for so many types to be caught in one region. In Japanese, “bai” means twice and so bai-gai is considered extra lucky, which is why it is a popular ingredient used in meals served at celebrations and festivals. “Bai no nimono” is a traditional dish that has been served on special occasions for a long time. When making this dish, the bai-gai is cooked with their shells which makes the flesh inside even more tasty. Small bai-gai called “tsubai” (said to come from the local dialect, tsunkoi bai, meaning small bai-gai) are used for this dish as they are caught in large quantities. Recently, rice cooked with “tsubai” and its broth, called “bai-meshi” is also popular. The other three types of bai-gai are larger in size which make them suitable for sashimi and their crunchy texture is favored by many.
• 🍱Bakke-miso📍 MiyagiDuring the Edo period (1603-1867), the teaching that "if you eat tree leaves or grass roots without using Miso, you will be exposed to its poison" spread, and Miso was used when eating tree leaves or grass roots. It is believed that Miso gradually developed from raw Miso to kneaded Miso, in which ingredients are kneaded together. Therefore, Miso paste made with seasonal ingredients has been handed down to the present. Among these seasonal Miso paste, "Bakke-miso" is the most commonly eaten Miso in Miyagi Prefecture. "Bakke" is the Miyagi dialect word for Butterbur sprouts. There is a theory that the word for Butterbur is "Bakke," which means "Ghost," since the buds appear on the ground and the flowers bloom. "Bakke" is a popular edible wild plant that heralds the coming of spring and helps to eliminate toxins from the body during the winter months. Once it flowers, it becomes bitter and tasteless, so the tender buds are picked before the flowers bloom. Nutritionally, it contains a lot of potassium, which helps to excrete salt, reduce swelling, and lower blood pressure. The bitter components are alkanoid and kenpher, which are said to strengthen liver function, promote metabolism, and suppress carcinogens such as active oxygen. In addition to being cooked with Tempura, Ohitashi, and dressed dishes, "Bakke-miso" is often made in Miyagi Prefecture by kneading seasonal ingredients with Miso.
• 🍚Bakudan onigiri📍 ShimaneThe Oki Islands are an archipelago in the northeast of Shimane Prefecture, consisting of four main islands and more than 180 smaller islands. The area is 346.22 km2, and the coastline extends 468 km. Surrounded by the sea, the Oki Islands produce a wide variety of seaweed. In winter, seaweeds such as laver and arame are harvested, and in spring, tengusa and hijiki are harvested. From December to February, when the northerly winds blow, the rock seaweed fishing begins. Aiming for calm days when the sea surface is still, the fishermen gather on the rocks at the water's edge and carefully gather the seaweed that has grown on the rocks. This "nori picking" has become a winter tradition in Oki. The rock seaweed harvested in Oki has a reputation for being thick, crunchy, and fragrant. After harvesting, the seaweed is pre-treated to remove pebbles and other debris, and then processed into laver sheets. Most of the seaweed is consumed locally, but some is distributed in and out of the prefecture. It is also an indispensable ingredient in the "iwanori zoni" (a traditional Oki delicacy), and is an essential ingredient for the New Year's holiday. Bakudan-onigiri" is a popular lunch box or snack that makes lavish use of iwanori. The name "bakudan" is derived from the appearance of the large, round rice ball covered with iwanori seaweed.
• 🍡Bandai Mochi📍 TochigiA local cuisine passed down from long ago in the Kuriyama region located in Tochigi Prefecture's Nikko city. Known for using Rice flour as opposed to glutinous rice, bandai mochi's name is said to have been derived from how it was made in small mountain huts where the rice was placed on top of a board and pounded with things such as the butt of an axe. As opposed to mochi which uses glutinous rice, bandai mochi is less sticky, hardens at a slower pace and is known for its smooth texture. In the Kuriyama region, the mochi is eaten in various ways depending on the area. The mochi can be formed into a flat round shape and brushed with sweet miso or jūne (perilla seed miso) and grilled, or it can be enjoyed with red bean paste and mashed soybeans (zunda) as toppings. Some also put it into soup stock made using freshly fished char.
• 🍜Baniku Soba (Buckwheat Noodles with Horsemeat)📍 KumamotoAccording to statistics published in 2019 by the Ministry of Agriculture, Forestry and Fisheries of Japan, Kumamoto prefecture is the highest producer of horsemeat in Japan. Other names for horsemeat aside from “baniku” are “sakura-niku” or “ketobashi.” Horsemeat sashimi is a specialty of this region. Japanese daimyo Kiyomasa Kato of the Higo domain had no choice but to eat the meat of a military horse during his expedition to Korea because he ran out of food. He found the meat to be so tasty that he continued to eat horsemeat sashimi even after he returned to Japan. This is how horsemeat became prevalent in Kumamoto. Horsemeat is high in protein and contains many vitamins and low in fat, making it a healthy option. During the Edo period, when eating meat was banned, horsemeat was served as a medicinal food to those that were ill or injured as it is highly nutritious. In Kumamoto Prefecture, horse meat has been eaten by some farmers since before World War II. The pastureland at the foot of Mt. Aso was a production area for army horses, and the use of their meat, which had served as a substitute for beef and pork in the postwar food shortage, spread horse meat cuisine. Around 1955, local restaurants began to serve dishes using horsemeat. In Kumamoto, horsemeat is sold at supermarkets and people like to use it to make curry, “nikujaga” (=meat and vegetable stew) and other dishes. “Shigureni” (=simmered horsemeat tsukudani) made with leftover meat after horsemeat sashimi is prepared, is a sweet-flavored meat dish made with soy sauce, sugar, and ginger. It is a popular dish eaten by the locals and is usually eaten with rice or enjoyed with drinks. It is also used a as a topping for soba noodle or udon noodle soup.
• 🍜Banshu Hand-pulled Somen (thin wheat noodles)📍 HyōgoIbo No Ito, a Banshu soumen characterized by its firm, crisp texture and resistance to boil-through, is a specialty of the Harima region. The history of soumen in Japan dates back to the Nara period when Japanese envoys to the Tang Dynasty brought back from China a sweet called sakubei, from which soumen was derived. The connection with soumen in the Banshu area of Hyogo Prefecture can be seen in an ancient document from Ikaruga Temple (Taishi Town, Ibo-gun), which mentions soumen in a clause dated 1418 (Oei 25). It was during the Edo period that soumen production came into full swing, and was encouraged as a permitted industry by the Tatsuno clan during the Anei era (1771-1780). During the Bunka era (1804-1818), the Tatsuno clan began to protect and foster the product. Ibo No Ito flourished as a traditional industry in the Banshu region, thanks to the availability of wheat (wheat harvested in the Banshu Plain), water (the clear waters of the Ibo River), and salt (salt from Ako), which were important conditions for making soumen, and also as it became a side business during the winter farm-closing season. Ibo No Ito is classified into seven grades according to the season when it is made, the type of flour used, and the fineness of the noodles, and is widely used for everything from everyday household items to luxury gifts.
• 🍱Bara zushi📍 OsakaGomoku-zushi is made by chopping up ingredients such as conger eel and shiitake mushrooms and mixing them into sushi rice. According to one theory, bara-zushi originated in Okayama Prefecture, where the common people protested against the Edo period feudal lord's prohibition of "one soup and one vegetable" in order to be frugal and thrifty. In the Kanto region, sashimi and other ingredients are often placed on top of sushi rice and called "chirashi-zushi," while in the Kansai region, finely chopped ingredients are mixed into sushi rice and called "bara-zushi. Recipes vary from household to household, but sashimi is not an essential ingredient. Because it is easy to prepare and makes the dining table more colorful, it is a popular menu item for men and women of all ages. In Osaka, barazushi that is left over after being made in large quantities is steamed the next day and eaten as "steamed zushi (hot zushi). This shows the wisdom of the people of Osaka, who enjoy leftovers.
• 🍱Barappa manju📍 Chiba"Barrappa Manju" has been made in the Hokuso region of Chiba Prefecture since ancient times and is eaten on special occasions such as summer festivals and Obon(=Buddhist festival for honoring the spirits of ancestors). Around the end of the wheat harvest season, wheat that has finished harvesting is ground into flour, and homemade sweet bean paste is used to make wheat steamed buns. When steaming the buns, "Barrappa"(= leaves of Smilax china: Japanese name: Sarutoriibara) are placed underneath, hence the name "Barrappa manju." The young leaves gathered in mid-June are pickled in salt. (They can also be dried in the shade and frozen.) "Sarutoriibara" is also called "Sankirai." This plant, which belongs to the lily family, is a deciduous climbing tree that obstructs and captures monkeys with thorns on its vines and fibrous roots extending from the base of its leaves, hence its name. The leaves are characterized by their round shape and smooth surface, making them suitable for wrapping manju. In addition to "Barrappa manju," there are also other Japanese sweets such as "Ibara-mochi" from Mie Prefecture that use "Sarutoriibara". In some regions of western Japan, leaves of Sarutori ibara are used as a substitute for oak leaves in "Kashiwa(=oak leaf)-mochi".
• 🍱Barazushi📍 Kagawa"Barazushi" is made by mixing vinegared rice with seasonal vegetables and other ingredients, and it is mainly eaten on special occasions. When serving to guests, it usually features Spanish mackerel, mackerel, and gizzard shad marinated in vinegar, conger eel teriyaki, shredded egg crepe, red pickled ginger, and sansho pepper leaves. It was the main delicacy for spring and autumn festivals at Shinto shrines, Horse Festival, Girls' Festival, new building ceremonies, weddings, and memorial services. "Barazushi" from the town of Utazu in the Chusan region is known for its sweeter seasoning. Utazu was a port of the Takamatsu Domain during the Edo period, so sugar was readily available in the area. This region was also one of the leading salt producers in Japan from the Edo period to the 1960s, and sweet foods were preferred because they provided stamina to the salt makers. It is thought that these factors led to the sweeter version of "Barazushi" made in Utazu.
• 🍱Barazushi📍 KyotoMackerel has long been a popular fish among the people of Tango Peninsula, which faces Wakasa Bay. At a time when refrigeration technology was not yet developed, mackerel lost its freshness very quickly, so innovations were devised to prolong the enjoyment of mackerel. “Heshiko”, which is marinated in salt and then pickled in sake lees, is another dish that was created to prolong the quality of mackerel, and grilling is another method of preserving them. It is said that the mackerel was either grilled or salted before being transported inland on the "Mackerel Road", the route used to transport fish and shellfish from Wakasa Bay to the capital (Kyoto). Accordingly, many of the local dishes around Mackerel Road are made with grilled mackerel. “Barazushi” is another local dish that uses grilled mackerel, and is characterized by its minced mackerel and a variety of other ingredients on top. "Matsubuta", a shallow wooden box, a sushi-kiri (a spatula for separating Barazushi), a tetsuki (colander), and other unique tools are used. Locals often call it "Barazushi", but officially it is called "Tango Barazushi". The most popular theory about the origin of "Barazushi" is that the ingredients and mackerel are scattered on top of the sushi rice (onomatopoeia “bara bara”), but there is another theory that it comes from mixing the sushi rice in a flat colander called a "baratetsuki". In the past, people used to boil mackerel for a long time to make mince, but nowadays they often use canned food as a substitute. As a result, local supermarkets sell oversized cans of mackerel that are not found in other parts of the country.
• 🐟Basashi (Horse-Meat Sashimi)📍 YamanashiYamanashi, known as Kai Province since the Ritsuryo system era, has been recognized as a contributor of tribute horses. The "Kai no Kurokoma" (Black Horses of Kai) were a coveted brand among the aristocracy during that time. Furthermore, during the heyday of Mount Fuji's pilgrimage, many horses were kept for carrying the loads of climbers. Due to the proximity of horses, it is said that horse meat dishes became popular because they were readily available and affordable. "Basashi" is a simple dish where raw horse meat is dipped in condiments and soy sauce. Despite its simplicity, it is a representative dish of horse meat, offering the luxurious texture of high-quality horse meat and a delicate sweetness from its light fat. In dishes like "Yoshida Udon," which has been selected in "Yamanashi Local Food" and "Local Cuisine Selection of Agricultural, Mountain, and Fishing Villages," sweet and savory simmered horse meat is often placed on top. In addition to its delicious taste, horse meat is known for its high nutritional value, including iron, minerals, vitamins, and more. It is highly regarded for being high in protein, low in calories, and considered a low-allergy food. Additionally, horse meat is sometimes referred to as "sakuraniku" (cherry blossom meat), and there are various theories about the origin of this name. One theory suggests it is because horse meat itself has a beautiful cherry blossom color. Another theory links it to the idea that horses, when well-fed during the cold season and fattened for winter, produce exquisite basashi in spring. In the Edo period, when openly consuming certain meats was restricted, there is a theory that horse meat was referred to as "sakura" as a euphemism. Another theory ties it to a phrase sung by Ryoma Sakamoto, "Why tether a horse to a blooming cherry blossom? If the horse shows courage, the flowers will scatter," as the origin. Indeed, horse meat can be considered a food ingrained in the local cuisine of various regions, with its consumption deeply rooted in the culinary practices of different communities.
• 🥩Basashi (Raw Horse Meat)📍 FukushimaThe consumption of horse meat became widespread in Fukushima around the time of the Boshin War. It is said that the practice of feeding horse meat to the wounded individuals brought to the prefecture began at that time. Later, horse meat became popular in Aizu Wakamatsu as a valuable source of protein, and became a food commonly eaten at home like pork and chicken. Initially, it was common to cook horse meat thoroughly. However, the culture of consuming "basashi" (raw horse meat) began to spread when a popular professional wrestler, who visited Aizuwakamatsu, ate it raw, sparking interest in the dish. Nowadays, "basashi" has become a distinguished local cuisine in Aizuwakamatsu. Unlike other areas, a distinctive feature of eating "basashi" in Aizuwakamatsu is the use of "karashi miso" (spicy mustard miso), which took root after being introduced by a popular professional wrestler.
• 🐟Basashi(Horse sashimi)📍 KumamotoThe most famous specialty of Kumamoto, Japan's largest producer of horse meat, is "Basashi(Horse sashimi)". Thinly sliced raw horse meat is served with thinly sliced onions, grated ginger, garlic, etc., and dipped in sweet soy sauce. Low in fat and calories, high in protein, and rich in minerals such as iron, calcium, and zinc, horse meat is now a popular ingredient, but it has also long been consumed in Kumamoto as a fortifying and nourishing food. There are various theories as to the origin of "Basashi(Horse sashimi)", but it is said that when Kiyomasa Kato, the first lord of the Kumamoto domain, was leading his army in Korea, he ran out of food on the Korean Peninsula and was forced to kill his military horses for food. He found them so delicious that he continued to enjoy horse meat and "Basashi(Horse sashimi)" after returning to Japan. Meat consumption was almost non-existent during the Edo period, and only a few farmers ate it, but it become widespread in Kumamoto and the Aso region during the Meiji Era. In the Aso region, which produced military horses, people began eating horse meat due to postwar food shortages, leading to the practice being widespread, and restaurants began serving horse meat in the 1950s. "Basashi(Horse sashimi)" tastes different depending on the cut, such as marbled meat (loin), lean meat (thigh), liver, and tongue. There are also many terms unique to horse meat, such as "futaego" (belly), "nekko" (aorta), and "kone" (fat beneath the mane). Horse meat is labelled differently depending on their place of origin. "Kumamoto-produced horse meat" is produced using horses that are born and raised in Kumamoto, and "Kumamoto horse meat" is produced using foals that have been imported from countries such as Canada and fed carefully selected feed for 1 to 1.5 years to improve the quality of their meat. Horses have a higher body temperature than cows and pigs, making it difficult for bacteria that can cause food poisoning to multiply, which is one of the reasons why horse meat can be eaten raw. In addition, horse meat is processed in thoroughly sanitized meat processing plants, and is always frozen before distribution as an anti-parasite measure.
• 🍱Battera📍 OsakaOshizushi is made by layering thinly sliced vinegared mackerel and shiroita konbu on top of vinegared rice and pressing them in a wooden frame. In contrast to the nigirizushi of the Edo period (1603-1867), pressed sushi in a box or wooden frame is the norm in the Kansai region. Battera is the most popular taste among them. It is a local dish filled with Osaka's unique culture of pressed sushi and kelp, and is very familiar to residents of the prefecture. Battera was invented in 1894 by a restaurant called "Sushi Tsune" in Minami-Semba. The name "battera," which means "small boat" in Portuguese, was derived from the boat-like shape of the half-meat sushi, which was originally made from konoshiro (whitebait) commonly caught in Osaka Bay. The name "batterella" was derived from the Portuguese word for "small boat." It was gradually replaced by the inexpensive mackerel, and the square box shape was also used for the pressed molds. In Osaka, shiroita-konbu is sometimes called batterella-konbu.
• 🍲Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling)📍 TochigiWe generally call a miso soup with vegetables and dumplings made from wheat flour/rice flour ‘Suiton', but there are various names with same soup depending on the area. It's called ‘Batto Jiru' in old Nishi-Nasuno area of Nasu-Shiobara City, ‘Hatto Jiru' in old Bato area in Nakagawa Cho, ‘Dango Jiru' in old Kamikawachi in Utsunomiya City, and ‘Tocchanagi', which means ‘catch the dumpling and fall it down' in Kuzuu area in Sano City. It used to be a traditional home food to replace rice in the area with less paddy fields. It is still served at home because they can use any seasonal vegetables and it's easy to cook.
• 🍲Bekanabe📍 IshikawaIshikawa Prefecture has moderately low winter temperatures, although there is some snowfall, and summers are hot and humid. Fermented food culture took root by taking advantage of its unique climate. For example, “ishiru” is considered one of Japan's three major fish sauces. The main ingredient is the innards of the common squid, but the ingredients used vary depending on the region, such as Japanese sardines, round herring, mackerel, and horse mackerel. In addition, “narezushi,” which is said to be the origin of sushi, and “kaburazushi,” a representative of Kaga cuisine, are local dishes that make use of fermentation. Rice bran sardines, which are sardines pickled in rice bran, are also a traditional fermented dish in Ishikawa Prefecture. It is said that it became popular as a way to preserve large quantities of sardines at a time when there was no refrigeration technology. A long time ago, it was an indispensable preserved food in mountain villages during winter when food was scarce. It can be grilled with the rice bran still on, or it can be eaten as sashimi after washing the rice bran off with water. Since it has a high salt content, it goes well with rice as well as with alcohol. In the Noto region, “bekanabe,” a dish made with rice bran sardines, has been popular for a long time. It is a hotpot dish made with rice bran sardines, salted Chinese cabbage, mushrooms, etc. boiled in lees. As sardines are an economically popular fish, it is said that common people often had conversations such as “Shall we have it today too?” and “Shall we eat it tomorrow too?” This is said to be the origin of the “beka” in its name. In Chubu Noto, it is also called “kabushi” and “dobozuke.” Rice bran sardine kaiyaki, which uses scallops instead of a bowl, is a popular hotpot dish for one person. Although not in the Noto region, in Hakusan City in the southern part of the prefecture, “iji-iji nabe,” a dish made by simmering rice bran sardines and pickles, is eaten.
• 🍱Bekko/Ebesu📍 ToyamaBekko, a soy-sauce flavored agar-agar with beaten eggs poured over it, is a classic dish that has been made on festive occasions such as celebrations and Buddhist memorial services, as well as at festivals and other events. In the past, eggs were a luxury item, so "bekko" was loved as a special treat to be eaten only on special occasions. Bekko was named after the candy-colored agar with eggs scattered on it like a cloud, which looks like a tortoiseshell hairpin, and it is called "Bekko" mainly in the eastern part of the prefecture. In some areas, it is called "Ebessu," but in the western part of the prefecture, such as Nanto City, it is known as "Yubeshi" because of its resemblance to the Japanese confectionery Yubeshi. In the eastern part of the prefecture, people eat it as a snack because of its pronounced sweet taste, while in the western part, it is often eaten as a side dish because it is finished with less sweetness. Recently, Bekko has been made with various ingredients such as vegetables, somen noodles, and crabs, in addition to eggs.
• 🍡Beko Mochi📍 Hokkaido"Beko mochi" is a local sweet shaped like leaves with branch-like patterns on it with mainly black and white, and has been very familiar with Hokkaido locals. People eat this mochi during the Boy's festival, May 5th in Hokkaido. There is also a sweet called "Beko mochi" in Aomori Prefecture, with same ingredient but different shape and patterns. It is common to see leave-like black and white two color "Beko mochi" but you can find ones with various shapes and colors, especially in the southern Hokkaido. Complete black "Beko mochi" used with brown sugar, colorful ones or "green yomogi" mugwort "Beko mochi", etc… There are also various shapes of mochi, not only leaves but also flower and round-shaped ones. There are some myths about the origin. It is said that a local sweet in Yamagata Prefecture called ‘Kujira mochi' had progressed into leaf-shape in Hokkaido, but there is no evidence. People in some south Hokkaido still call it "Kujira mochi" instead of "Beko mochi" now. Likewise, there are many stories about the origin of the name; it may come from black-and-white color associated with "beko" (= cow in some areas in Japan), mixture of brown sugar looks like "bekkou" (= amber in Japanese), from ingredients "beiko" (= rice flour), etc.
• 🍡Bekomochi📍 Aomori"Bekomochi" has been passed down from generation to generation as a special sweet eaten during the Dragon Boat Festival, and is now eaten as a snack. "Bekomochi" originates from a sweet called "kujiramochi", which is made by steaming non-glutinous rice flour and glutinous rice flour with water and sugar, and was originally introduced by "kitamaebune ships" during the Edo period. In Hokkaido and Aomori Prefecture, people ate "kujiramochi" instead of "kashiwamochi" during the Dragon Boat Festival. In the Shimokita region, where rice cultivation was not developed, rice was a precious commodity, and rice cakes were only eaten on special occasions. During the 1960s, "kujiramochi" with flower patterns was created mainly in Ohmamachi, and were eventually reborn in the form of "bekomochi" with beautiful colors and patterns. There are various theories as to the origin of the name, such as "the process of making it brings it together like the back of a cow" or "the combination of brown sugar and white sugar resembles the speckled pattern of a cow". Recently, the number of colors has increased, and the patterns have evolved into more complex ones, such as those of animals and cartoon characters.
• 🍱Beni Shoga Ten (Pickled Red Ginger Tempura)📍 OsakaTempura of thinly sliced pickled ginger. This dish is popular in the Kinki region, including Osaka, Nara, and Wakayama prefectures. The tartness of umeboshi vinegar and the spicy kick of ginger create a delightful flavor combination, making it a perfect accompaniment to sake. Among various tempura dishes that often feature brown or yellow hues, the vivid red color of pickled ginger tempura stands out, appealing to the eyes and arousing the appetite. The pickled ginger used in this tempura is made by soaking ginger rhizomes in umeboshi vinegar, which is the vinegar left over after making umeboshi (pickled plums). While the exact origins of pickled ginger tempura are unclear, there is a mention in a short story by Sakunosuke Oda titled "Meoto Zenzai," published in 1940: Tanekichi, who is selling tempura for a penny, including gobou (burdock root), lotus root, taro, trefoil, konjac, pickled ginger, dried squid, and sardines deep fried at the entrance of an alley. This suggests that pickled ginger tempura was already a food for common people in Osaka in the early Showa era.
• 🍲Benizuiki to Aburaage no Taitan (Simmered red satoimo(=Japanese taro) stalk with fried thin tofu)📍 Osaka"Zuiki" refers to the leaf stalks of satoimo, and it has been a traditional summer vegetable in the Kansai region for a long time. Particularly in the Senshu and Minami Kawachi regions, a type of "Zuiki" known as "Benizuiki(=red zuiki)" with reddish-brown leaf stalks is produced. Large ones can reach a height of about 2 meters, with leaves measuring up to 70 cm. They are rich in dietary fiber, calcium, potassium, and other nutrients. Due to their strong astringency, they are soaked in vinegar water, boiled to remove the astringency, and then cooked. With a crisp texture and a sponge-like interior that easily absorbs flavors, "Benizuiki " is often used in dishes like "Ohitashi (=vegetables boiled and soaked in "Dashi(=Japanese soup stock))" and simmered dishes. "Benizuiki to Aburaage no taitan" is made by simmering "Benizuiki" with fried thin tofu. It is a classic home-cooked dish featuring "Benizuiki. "Taitan” is a Kansai term that refers to simmered dishes.
• 🍡Beta-mochi (Wheat cake with Kinako)📍 FukuokaIn Fukuoka Prefecture, where wheat production is large, many farmers have been growing wheat in addition to rice. Wheat is powdered in each household and made into Dango, which is eaten as a snack during farm work or as a hospitality for guests, and is always made during "Sanabori". The word "Sanabori" is said to be derived from "Sanobori," or "ascending to the heavens," as the god of rice fields rises to the heavens after watching the planting of rice. It has been passed down to the present day as an important event for farmers to thank the god of rice fields for the safe completion of rice planting, to thank those who participated in rice planting, and to wish for a bountiful autumn harvest with a banquet and feast. The word "Beta-mochi" comes from "Beta," a fish caught in the Buzen Sea. In the area around Buzen City, the tongue sole is familiarly called "Beta" and is a common fish eaten locally. The name "Beta-mochi" is said to have come to be associated with the word "Beta" of the tongue sole in this region, as "Beta-mochi" is made into a flat shape like a "Beta" fish.
• 🍱Bettara-zuke📍 TokyoBettara-zuke is pickled radish that is pre-pickled in salt and then pickled in rice malt and sugar. The origin of bettara-zuke is the lightly pickled radish that was sold at Ebisuko in the Edo period. It is said that it originated when a young man swung the pickles he had bought and tied a rope around to carry them around at a woman, saying, “It will stick.” Pickles made from radish, such as iburi-gakko in Akita and tsubo-zuke in Kagoshima, are found all over the country, and while the pickle culture of each region has been passed down, takuan and bettara-zuke were the pickles loved by the common people in Tokyo. In particular, it is said that the pickle culture flourished during the Edo period, and most people living in the urban areas of Edo no longer made pickles at home, so it was common to buy them at pickle shops. It is said that large households and wealthy merchants' houses made contracts with farmers in Nerima Village to have them prepare a year's worth of pickles and deliver the required amount as needed. Speaking of radishes in Tokyo, Nerima daikon and Tokoji daikon, which inherited the trend, are famous. Both of them are very spicy and slightly bitter, so it was common to turn them into dried radish for takuan or to use them to make bettara-zuke. Bettara-zuke, which uses plenty of rice malt, has an elegant sweetness, and even today, it can be said to be an essential pickle for people's dining tables.
• 🥩Bibai Yakitori(Bibai Grilled chicken skewers)📍 HokkaidoBibai City sits between Sapporo and Asahikawa. The western part is on the low lying ground of the Ishikari Plain and is known as being one of Hokkaido's bread baskets. On the eastern side, there is a hilly region which extends into the Yubari Mountains. Formerly one of the biggest coal mining towns in Japan, many mine workers used to bustle around here. At that time, "Bibai Yakitori" is said to have been a favorite place for the mine workers to come and eat at. Even today, a wide range of people from children to adults come to eat at "Bibai Yakitori" as local soul food. It is said that "Fukutaro Mifune", who ran a yakitori stand in Bibai City, invented his dish around 1955 (the first half of the 1950s). At that time, yakitori restaurants threw away offal and skin, but seeing this, "Fukutaro Mifune" thought this was a waste and began selling “motsu kushi” using the offal. These motsu kushis became popular among the locals and mine workers, and it became known as "Bibai Yakitori". Today, “Bibai Yakitori” still means “motsu kushi”, which they make by skewering different chicken parts, such as the head, skin, internal eggs, gizzards, and onions, and then grilling them on a skewer. One characteristic of "Bibai Yakitori" is that they use onions instead of leeks. The reason for this is because "Bibai" is famous for onions, which are grown in the space around the city and their agriculture is flourishing. So, you can get good quality onions at relatively low prices compared to leeks.
• 🍱Bibai no torimeshi📍 HokkaidoBibai torimeshi" is a local dish of Bibai City that is still enjoyed at home. It is said to have originated in the Meiji period (1868-1912), when the development of Hokkaido was promoted in earnest. Toyojiro Nakamura, a farmer who settled in the Nakamura area of present-day Bibai, encouraged chicken farming by giving his tenant farmers a pair of chickens to raise until rice cultivation got underway, out of concern for the health and livelihood of the farmers. Later, when rice production began to increase, the farmers would serve "torimeshi" (rice with chicken meat) to their guests, which was made by mashing the chickens and cooking them with rice. Even today, local women in the Nakamura area continue the tradition of making "torimeshi," also known as "Nakamura no torimeshi.
• 🐟Biwa-Masu Sashimi (Sashimi (Sliced Raw Fish) of Biwa Trout)📍 ShigaBiwa trout, endemic species exclusively in the Lake Biwa, is fresh water fish belongs to Salmonidae. There are more than 84 kinds of fish inhabit in Shiga Prefecture, and 16 species are endemic species inhabit only in the Lake Biwa. Biwa trout likes low temperature water (below 15 Celsius) and inhabits in deep down in the lake. Therefore, it is believed that it inhabits only in the Lake Biwa because the lake meets all conditions. The size of fish is from 30cm~60cm (12 inches ~23.5 inches) and 2kg of weight for big one. The characteristics are that it's smaller compared with other Salmonidae fish and it spends whole life in fresh water without moving to the sea. It is said that fishing in the Lake Biwa started in Jyomon Era (around AD 14000 ~ AD 3~5C). They used to catch fish coming to waterways or paddy fields, but nowadays they use unique technique in the Lake Biwa called "gillnet fishing" to catch fish. The amount of catch of Biwa trout has been between 20t and 50t these years, and it hasn't distributed even in its home and becomes precious fish. Therefore, it is called "jewel of the Lake Biwa". There are many types of dishes used Biwa trout like grilled fish or simmered one. However, as Biwa trout in its season has as high-quality of fat as toro (fatty tuna) in its whole body, the locals often eat with sashimi. Biwa trout is also called "ame no io" (literally means "rain fish") because it goes upstream on heavily rainy days during its breeding season.
• 🍱Boiled Peanuts📍 ChibaOriginating in the Andes mountains of South America, peanuts entered Japan via East Asia in 1706. They were first cultivated in Okinawa, but their production began in earnest in the Meiji era (1868 - 1912). As well as Chiba, the main peanut producing areas also included Ibaraki, Kanagawa, Kagoshima, Tochigi, Nagasaki and Shizuoka prefectures. In Chiba, peanut farming was first trialled in 1876, in the Kujukuri Plain around Nango village, Sanbu district (now part of Sanmu city). The following year, the governor encouraged the prefecture's residents to grow them, and cultivation areas spread out from Asahi city. The peanut varieties of that time were susceptible to drought, however, and their planting gradually decreased. In the Taisho era (1912 - 1926), drought-resistant varieties were imported from China to the farmlands around Yachimata, and their cultivation boomed. They are currently grown throughout the prefecture, particularly in the Shimosa Plateau. Peanuts are adaptable, and suitable for growing in areas of well-drained volcanic ash soil. Chiba prefecture, located in the Kanto loam where volcanic ash from Mt Fuji and Mt Hakone lies thick, grows the most peanuts of anywhere in Japan, accounting for over 70% of the nation's output. They command a high market price, with many being used for cooking and processed foods. "Boiled peanuts" are a seasonal item in the areas they are grown, and are only made with peanuts freshly picked from the fields (fresh peanuts quickly begin to harden and lose their flavour once they are harvested; they will not taste very good if they are not boiled as soon as they are dug up).
• 🐟Boiled Snow Crab📍 HyōgoSnow crab is called “Matsuba Crab” in the San'in region and “Echizen Crab” in the Hokuriku region. Matsuba Crab is a specialty of the Tajima region facing the Sea of Japan and is characterized by its freshly boiled meat that is flaky but still has the slight sweetness of crab even when cold. Some people believe that the crab is called Matsuba Crab because pine needles were used as fuel when boiling the crab, or because the crab meat spreads out like pine needles when dipped in water. The crab fishing season is from November to March, and the crab is landed at five fishing ports, including Hamasaka Fishing Port at the northwestern tip of the prefecture, which boasts one of the highest catches in Japan. However, the catch of snow crab was at its peak around 1965 and then declined sharply in the late 1960s due to overfishing as fishing boats became larger and fishing methods developed. In recent years, in order to protect the resource, the fishery has been adjusted so that the catch can continue until the end of the fishing season while strengthening voluntary regulations such as shortening the fishing season and limiting the catch.
• 🐟Boiled Yuzu Peel📍 ŌitaOita Prefecture is one of the largest producers of Yuzu nationwide. Yuzu trees can be found everywhere in the prefecture and are a fruit that even people who are not involved in agriculture are well-acquainted with. There is a large temperature differential between day and night in Hita City, and this produces Yuzu with a rich aroma and high quality. The “JA Oita Hita Yuzu Group” is made up of about 80 growers who grow Yuzu on fields totaling about 30 ha. Green Yuzu shipments begin in late august, while ripe, yellow-colored Kogyoku Yuzu are shipped from around November. Most of the Yuzu that are shipped both within and outside of Oita prefecture are used in processed foods such as juice or yuzu pepper. In Hita City and other yuzu-producing regions, there are many other ways to enjoy yuzu besides using the peel and juice in cooking. For example, “Boiled Yuzu Peel” glazes the Yuzu peel, and this can be served with tea or used as a New Year's dish. “Yuzu-neri”, made by boiling sweetened, and thinly sliced Yuzu can be eaten as is or spread on bread. It can be served as “Yuzu Tea” if mixed with hot water. In addition, Yuzu also has many non-food uses such as a skin lotion prepared by soaking Yuzu seeds in shochu or being places in the bath during the winter solstice.
• 🍱Bokkake📍 Fukui"Bokkake" is a local dish that has been enjoyed in Fukui Prefecture for over 100 years (since the early Taisho period). It involves pouring a hot soup, filled with ingredients such as root vegetables and Konjac noodles, over freshly cooked rice. There is a theory that the name "Bokkake" originated from the act of pouring (known as 'bokkakeru' in the local dialect) hot soup over freshly cooked rice. Another theory suggests that the exceptional deliciousness of the dish led hosts to 'bokkakeru'―chase after departing customers, persuading them to appreciate the taste. This regional specialty continues to be beloved in Fukui Prefecture. While "Bokkake" is widely enjoyed, the ingredients, preparation methods, and seasonings vary significantly by region, to the extent that it might not even appear as the same dish. In the northeastern city of Katsuyama in Fukui, for example, there is a variation where a soup containing red Kamaboko (=fish cake) and Japanese parsley is poured over rice, resembling a kind of ”Ochazuke (=rice with tea poured over)” with "Wasabi(= Japanese horseradish)" and Nori (dried seaweed) on the side. Both variations are known for being refreshing and are often enjoyed after consuming alcohol.
• 🍱Bokumeshi📍 ShizuokaWithin Shizuoka Prefecture, there are two main production zones for farming eels: Lake Hamana and the Oi River basin, with Yoshida Town corresponding to the Oi River basin production zone. Eel farming began in Yoshida Town with the formation of eel ponds on unused rice paddies flooded out by the Oi River during the Taisho era, and utilized the basin's underground water. Yoshida Town's eels are well known for being fatty and soft. “Bokumeshi” is a mixed rice made by combining boiled eel and burdock root to cooked rice. The name is derived from a thick stake called a “bokkui.” At the time, eels that were too fat were unsellable, so the eel farmers began to eat them and it is said that the meal eventually came to be called “bokumeshi.” Since the latter half of the 1950s, eels have been farmed so much that they account for 40% of Japan's eel production（※）. Because eel could be bought locally and in large quantities, bokumeshi was a staple in many households, but in recent years the price of eel has increased and there are less opportunities to make it at home. Source: Yoshimachi Public Corporation website
• 🍱Bon Jiru📍 MieIn the Edo period (1813) “Matsuzaka Fuzokuki” (previously called “Matsuzaka”), which recorded the annual events and customs of Matsuzaka, there's a record which is thought to indicate “bon jiru.” It states: “The soup is made of burdock, eggplant, and dried gourd shavings. Many soybeans are ground up and added in.” Zen Buddhist (one type of Buddhism, a sect of Mahayana Buddhism) households don't eat meat or fish, and instead would eat miso soup with lots of seasonal vegetables as ingredients instead of a dashi stock made of bonito flakes or dried sardines, because killing is not allowed during Obon. Dashi stock isn't used because it's made of dried bonito or dried sardines, but fried tofu is used instead. By adding a lot of ingredients, the soup is delicious even without adding dashi stock. Also, since it's made to welcome the ancestors on the Bon Festival, it's characterized by having more types and amounts of ingredients than normal soup. Since there are so many ingredients, it's like a boiled vegetable dish. In the northeastern part of Matsuzaka City in particular, yard beans (juroku sasage) are called bon sasage, and it's said that they're always put in the dish because they're ready to eat around the time of the Bon Festival. Depending on the region, this soup is also called “nana iro jiru” because it uses 7 (nana) kinds of ingredients. In Sugari, Owase City in the Eastern Kishu region they make “hachihai” with tofu and “hyuga jiru” (clear soup) with gourd shavings on the day when they send off spirits.
• 🍱Bonito tataki📍 KōchiBonito, the prefectural fish of Kochi, is a common foodstuff eaten on a daily basis. “Bonito tataki " was a fisherman's meal on board a boat, and was later introduced to the public. At a time when preservation techniques were not available, a method of “tataki” had been developed as a way of eating less fresh bonito on board. “Bonito tataki” reduces the fishy smell of bonito. The word "tataki" means "tataku (“beat” in Japanese) as the name implies. It is said to have originated in the cooking process, where it was tapped with salt or sauce to blend the flavors. Nowadays, “Bonito tataki” is a nationwide menu, but in Kochi Prefecture, the particulars and recipes vary slightly by region and community. In Kochi Prefecture, where tataki cuisine is popular, foodstuffs other than bonito fish are also eaten as tataki, such as moray eels and other fish, meat, shiitake mushrooms, pumpkins and eggplants, depending on the region. In the case of vegetables, tataki are boiled or fried and served with sauce or condiments on top. They also offer vegetables and fish tataki, which combine seasonal fish and vegetables, such as horse mackerel and eggplant.
• 🍚Botamochi (Japanese Confectionary Made with Rice and Bean Paste)📍 Tochigi“Botamochi” is an indispensable dish eaten on “Higan” (=equinoctial week). It is mostly eaten during the week of the spring equinox when peony flowers bloom. For the autumnal equinox, when Japanese clovers are in bloom, “ohagi” is typically eaten. At local confectionary shops, “botamochi” is made by molding mashed glutinous rice and short-grain rice into barrel shapes and covering them in azuki bean paste. Local farmers were busy so when preparing “botamochi”, they would put the cooked rice in a “chawan” and place the azuki bean paste on top. It is also eaten during the Bon holiday. There is a saying, “Botamochi for Bon, udon noodles at noon, and pumpkin soup with rice at night.”
• 🍲Botan nabe📍 HyōgoBotan-nabe" is a local dish of Tamba Sasayama City. It is a one-pot dish of wild boar meat and seasonal vegetables simmered in a broth based on a combination of white and red miso. It is said to have originated around 1908, when the 70th Infantry Regiment of the Army was stationed in Sasayama Town, Taki County, and the meat of wild boar captured during training was put into a miso soup and eaten, or brought to ryokan (Japanese inns) and made into a miso-based nabe. In 1931, the predecessor organization of the Sasayama City Chamber of Commerce and Industry solicited lyrics for a folk song, "Sasayama kouta," and the lyrics that were selected used the term "botan-nabe" instead of "ino-nabe. The folk song "Dekansho-bushi" from Tanba-Sasayama also includes the words "Botan-nabe, where a boar (shishi) jumps into the inn in Tanba as snow flutters in and out of the inn. It is said that local ryokan eventually got the idea from the phrase "botan-nabe," and began to arrange wild boar meat like peony petals on a plate and serve it to their customers.
• 🍚Botecha (Ochazuke made with Black Beans Rice)📍 Ehime"Botecha" is a recipe that was created during the Matsuyama Domain as it followed the rules of living simply and frugally. The ingredients used were grown locally and the meal matched the climate of the region. The wives of the feudal lord came up with this recipe using simple and affordable ingredients and created a meal to serve when entertaining guests. Tea ceremonies were often held in the Matsuyama region which is said to be one of the reasons for "botecha" being created. The tea for "botecha" is made by whisking it with a tea whisk, which is a method practiced in traditional tea ceremonies. Carefully brewed "botecha" is whisked with a tea whisk rubbed in some salt. After that, rice cooked with black beans are added to the tea and the other ingredients are topped. During the "Hana" (=flower) Festival, which celebrates the birth of Buddha, at Renshoji in Sarukawabara, Matsuyama city, also known as "Botecha Temple," people visiting the temple can enjoy the chazuke "botecha." When it was first served to the groups of people visiting temples, it became so popular that other Buddhist vegetarian side dishes such as handmade sesame tofu and "tsukudani" made with raw "fu" (=wheat gluten) were served along with the "botecha." This tradition has been carried on since the late 1970s. The "Hana" (=flower) Festival is held close to April 8th of the lunar calendar each year, to celebrate Buddha’s birthday.
• 🍲Bouri (Simmered Japanese taro)📍 WakayamaPrince Morinaga, the son of Emperor Go-Daigo and also known as Ootonomiya, was an early participant in the movement to overthrow the Kamakura shogunate.When Emperor Go-Daigo was exiled to Oki Island after the "Genkō no Hen" incident in 1331, Ootonomiya, in order to evade pursuit by the shogunate, entered Kumano disguised as a yamabushi (mountain ascetic). This event is known as the Ootonomiya's Kumano Descent. As he passed through the city of Tanabe, Ooto Village, Ayukawa Ogawa district in the present-day, the villagers were engaged in mochitsuki (mochi-pounding) for New Year's. The hungry group requested mochi from the villagers, but there was a strict prohibition against providing any assistance or convenience to yamabushi, and none of the villagers gave them mochi. However, it was later discovered that the group included Prince Morinaga. The villagers apologized for their rudeness, and as an act of atonement, they stopped making mochi for 600 years during New Year's and began eating "bouri", a dish made by boiling the mother tuber of Satoimo(=Japanese taro). In 1935, during the 600th memorial service for Prince Morinaga held at Daikaku-ji Temple in Kyoto, villagers from Oto attended and offered 600 mochi as a form of atonement for the past rudeness. Although mochi-making resumed during New Year's after that, the tradition of eating "bouri" on New Year's is still observed in some places today.
• 🍲Boutara-ni (dried codfish stew)📍 FukushimaIn the old days, Aizuwakamatsu, located inland, faced challenges in obtaining fresh seafood. As a result, dried seafood such as pickled herring, "Boutara" (dried codfish), and dried scallops were commonly consumed, as they could be processed to have a longer shelf life. Furthermore, due to the long and cold winter season, dried cod, particularly in the form of "Boutara" (dried codfish), was highly valued as a protein source in Aizuwakamatsu. "Boutara-ni" is a regional dish where dried cod, known as "boutara," is slowly simmered for several days until it becomes sweet and savory, with the bones tenderized, resulting in a distinctive local cuisine. The dried cod, which becomes very hard, takes a considerable amount of time to rehydrate. In some cases, it may take up to a week for it to fully rehydrate. Furthermore, as it takes several days to simmer, it becomes a special dish reserved for occasions where the effort and time involved can be dedicated to creating a unique culinary experience.
• 🍱Bouze no sugatazushi📍 TokushimaDuring the autumn festival season, "tadasushi," a type of sushi made by leaving various types of fish in their original form, is often eaten in Tokushima. Sushi rice is wrapped with fish that have been cut open on their backs. In addition to horse mackerel and konoshiro (white croaker), the main fish used in this dish is bouze, which was once considered a luxury fish. Bouze is a name in the Tokushima dialect, and is also called ibodai, uboze, or shizu, a white-fleshed fish caught from summer to autumn. Boze itself is eaten throughout Japan as grilled, boiled, or open fish, but it is only in Tokushima Prefecture, where fresh bouze is readily available, that it is eaten as sashimi. The fresher the fish is, the tighter the flesh is, making it easier to prepare as sashimi. However, the catch of bouze itself is currently on the decline, and mackerel and saury are increasingly being used to make this dish.
• 🍱Braised Oki Arame📍 ShimaneSurrounded by the sea, Oki Islands is home to a wide variety of seaweed, such as wakame and nori. There are extensive seaweed beds within a range of depths from 0 to 20 meters, where seaweed can be harvested. The rough seas of the Sea of Japan provide delicious seaweed. At depths from 0 to 10 meters, seaweed beds of sargasso such as narasamo and isomoku, and the seaweed ebiamamo are formed. At depths from 10 to 20 meters, there are few species of seaweed, mainly kurome and nokogirimoku. Arame (Eisenia bicyclis), a specialty of Oki Island, grows in shallow water at depths from 2 to 3 meters and in ports. The uneven and rough ("arai" in Japanese) surface is believed to be the source of the name. Local people have long been familiar with this seaweed, which is rich in minerals and a blessing from the sea, and around springtime, dishes that use arame are on every household's table. Especially “Braised Oki Arame” is a familiar dish to the locals. Manpowered arame fishing is still practiced today, with fishermen wearing "Hako megane (box glasses)" made of glass set into wooden frames and using long sickles to harvest the arame in the sea. The arame is dried in the sun and then soaked in seawater to remove the astringency. It is then cooked over a fire and finally dried again.
• 🍱Buri Daikon(yellowtail and Japanese radish)📍 IshikawaWhen talking about the traditional foods of Ishikawa Prefecture, yellowtail is indispensable. In early winter, when the thunderous sound of "Buri Okoshi" (yellowtail roar) is heard, full-scale yellowtail fishing using set nets begins in the Uchiura district of Noto. Farmed yellowtail is now common, but wild yellowtail is said to be far superior in terms of fatty flavor and firmness. The yellowtail is especially fatty during the harsh winter season, and if eaten as sashimi, it is so fatty that it even keeps away soy sauce. It is a prized fish used in celebrations and gifts at the end of the year. It is also appreciated as a good luck food, as the name of the fish changes according to its size, such as "Kozokura", "Fukuragi" and "Gando", which looks like it is promoted. During the Edo period (1603 - 1868), freshly caught yellowtail was offered to the lord of the feudal domain before it was sold in the castle town. It was such a high-class foodstuff that there was a saying that "a piece of yellowtail is equal to a sack of rice", and was rarely consumed by the common people. You can enjoy a variety of yellowtail dishes in the prefecture, including the now-standard "Buri Daikon" (yellowtail and Japanese radish) and sashimi, as well as "Kabura Zushi" (yellowtail sandwiched between pickled turnip) and "Maki Buri" (fermented yellowtail).
• 🍱Buri Shabu (Yellowtail Shabu Shabu)📍 ToyamaWinter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was designated as "Toyama Prefecture's Fish" in 1996 and is a representative fish of the prefecture, also known as the king of Toyama Bay. During this season, Kanburi migrates south along the Sea of Japan, and its firm flesh and rich fat content receive high praise nationwide for its quality. Traditionally, Kanburi has been enjoyed in local dishes like "buridaikon" (simmered yellowtail with daikon radish) and "kaburazushi" (pressed sushi with yellowtail), as well as being considered an auspicious fish for special occasions like New Year's. In recent years, there has been a growing trend of enjoying Kanburi as shabu-shabu. Fresh slices of Kanburi sashimi are briefly dipped into a hot broth, allowing only the surface to cook while keeping the inside rare. This method results in a firmer texture, sealing in the umami flavors, and allowing excess fat to melt away, making it a dish that one can enjoy endlessly. Especially notable is the shabu-shabu made with the highest-grade brand of Kanburi, known as "Himi Kanburi," landed at the Himi Fishing Port, which adds a luxurious touch to the experience.
• 🍱Buri daikon📍 ToyamaThe weather from late autumn to early winter, when fierce winds blow and thunder rumbles violently, is called "buri-okoshi" in Toyama, and is said to be when the yellowtail fishing in Toyama Bay is at its peak. Yellowtail caught during this season are particularly fatty and firm, and yellowtail caught in Himi City, where fishing is flourishing, are branded as "Himi Kanburi" (yellowtail caught during the cold season) due to their excellent taste. Yellowtail is a fish that has almost nothing to throw away, and every part of the yellowtail has been utilized to create a variety of dishes. Buri daikon," or yellowtail radish, is a typical warming yellowtail dish made by slowly simmering the yellowtail with daikon radish. In some areas along the coast, such as Himi City, there is a custom of giving a yellowtail to the bride's family as a year-end gift the year of her marriage, and the recipient returns half of the yellowtail to the bride's family. Yellowtail has been an indispensable part of these celebrations and other rituals, and "yellowtail daikon radish" has been made for each occasion.
• 🍱Buri daikon(Japanese amberjack with daikon radish)📍 KagoshimaBuri daikon," made with yellowtail and daikon (Japanese radish), a specialty of Kagoshima Prefecture, is a popular winter dish. It is a classic winter dish that combines the delicious taste of yellowtail and the sweetness of daikon. Kagoshima Prefecture, which has many inner bays where yellowtail fry (mojako) can be caught, boasts the nation's largest production of cultured yellowtail. Nagashima Town, which boasts the largest production of cultured yellowtail in Japan, has established strict management standards for its cultured yellowtail, which it names "Yellowtail King," and exports it both domestically and internationally. Tarumizu City, Kanoya City, and Minamiosumi-cho are also active in yellowtail farming, and in the 1950s, Tarumizu City was one of the first in the prefecture to start such a business, and the yellowtail raised by the local Ushine Fishing Cooperative Association is branded as "Buri Osho. Buri daikon" is often made at home with ordinary daikon radish, but using Sakurajima daikon, a local specialty of the prefecture, makes it even more delicious. Sakurajima daikon has a sweet taste, and its meat is very dense and soft, making it suitable for stewing. It is used in a wide variety of dishes such as "buri daikon," "oden," "furofuki daikon," and "dengaku," as well as in salads and pickles.
• 🥩Buta Miso (Pork with Miso)📍 Kagoshima‘Buta Miso' is a dish made with pork and miso, representative foods of Kagoshima Prefecture. Peanuts and bonito flakes are added in Amami region. In Amami region, ‘Shimabuta' (Agu pork), which has black hairs, has been farmed. Every family used to keep one pig to slaughter in the end of year for scarce source of protein. Therefore, all parts are cooked to ‘Tonkotsu Yasai' (simmered spare rib and vegetables, year-end dish), preservative ‘Buta Miso' or pickled with salt, stir-fry or grill, so that every part was not wasted. In addition, Amani region has its own culture of fermentation due to its mild weather, and especially miso is a famous seasoning in Amami region. It is popular throughout the prefecture now.
• 🍱Buta-ae📍 KumamotoThe Amakusa region, consisting of some 120 islands of various sizes, is blessed with an abundance of seafood, especially the specialty octopus, which grows on shrimp and crabs and is known for its quality, including its elastic texture. Drying octopus is a summer tradition, and National Route 324, where such a scene can be seen, was named "Amakusa Ariake Tako Kaido (Amakusa Arake Octopus Road) " in 2005, in an effort to promote the region with its specialty, octopus. While there are new octopus dishes being created, "Buta-ae" made with eggplant and boiled octopus is a local dish that has been popular in the area for a long time. It is based on the Okinawan dish "Goya Chanpuru", which was originally made by substituting octopus caught in Amakusa Bay for pork, which was precious and hard to find in the Amakusa region in the old days. For a long time, when we could get a lot of eggplant and bitter gourd, we could also get a lot of octopus, this unique dish was introduced as "Buta-ae" even after it was established as a dish of stir-fried summer vegetables and octopus with miso (barley miso). The spicy-sweet miso flavor with sugar and hawk's claw (chili pepper) enhances the taste of octopus and the sweetness of vegetables, making it a perfect accompaniment to rice or as a snack with sake. The main vegetable used is eggplant, but each family has its own arrangement, including bitter melon, bell pepper, carrot, pumpkin, and other vegetables, as well as the way in which they are cut.
• 🥩Butadon (pork bowl)📍 HokkaidoPork farming began in the Tokachi region around the end of the Meiji period (around 1910), and pork has been a popular food in the region since then. Obihiro City in the Tokachi region, where the pig farming industry used to thrive, is said to be the birthplace of "Butadon (pork bowl)". Thick slices of pork dipped in a sauce seasoned with sugar and soy sauce and topped with rice, called “Butadon”, is a specialty of Obihiro City. The origin of "Butadon" is said to be when a restaurant in Obihiro City made a bowl of rice topped with charcoal-grilled pork and broiled eel-like sauce in the early Showa period (around 1930). The owner of the restaurant decided to serve stamina food after watching farmers and laborers work hard and sweat. Initially, he wanted to use eels as an ingredient, but eels were expensive and hard to get. So he turned his attention to pork. In those days, the pig farming industry was thriving in the Tokachi region, and pork was readily available and close at hand. This is how Obihiro's "Butadon" was born, and it is now famous all over Japan.
• 🥩Butahone yasai(Pork bone with vegetable)📍 KagoshimaPork bone vegetables" is a dish made by stewing large pieces of pork, tsuwabuki (a type of Japanese radish), kombu (kelp), daikon (Japanese radish), carrots, and koshaman (a native taro) in a large pot. It is also known as "uan finayasse". Uan" means pig, "fin " means bones, and "yasse" means vegetables. In the Amami area, black-haired island pigs have been raised since ancient times. In the past, each family raised one of the island pigs, which were eaten as a valuable source of protein. In order not to waste all the parts, all were made into dishes such as "pork bone vegetables," a New Year's Eve dish, as well as "pork miso," which can be preserved, salted, stir-fried or grilled, and so on. Island pigs are extremely tasty, but because they take a long time to grow, the number of pigs raised has gradually decreased and they are rarely seen anymore. Today, salted pork with bones for "pork bone vegetables" can be found in supermarkets and butcher stores at the end of the year.
• 🍱Butajiru (Butajiru/Tonjiru)📍 KagoshimaPork is one of the specialties of Kagoshima Prefecture. It has the largest number of pigs raised in Japan, and "Kagoshima Kurobuta" is well-known as a pork brand throughout the country. It was taboo to eat animals during the Edo period due to the influence of Buddhism, which discouraged killing, but it is said that pork, wild boar, and deer were eaten often in the "Satsuma Domain". A native breed called "Shimabuta" was also bred in the Amami region. It is thought that foreign culture was able to permeate and influence the "Satsuma domain" due to the fact that the Ryukyu Islands, which were was far away from Edo and a territory of the "Satsuma domain", were involved in international trade. "Kurobuta" is also said to have been brought to the Ryukyu Islands by "Shimazu Iehisa", a famous Satsuma military commander during the Edo period. Later on, during the Meiji period, they were further improved by cross-breeding with the British Berkshire breed. There was a time when the fast growing "Shirobuta" were bred more and "Kurobuta" were bred less, but through the promotion of the tender and flavorful "Kurobuta", it became established as the "Kagoshima Kurobuta" brand of today. The mild climate of Kagoshima Prefecture also enables an abundant cultivation of barley miso. Barley miso from Kagoshima Prefecture is made using more koji and less salt to result in a sweeter flavor. Thus, Kagoshima Prefecture features many dishes that use pork and miso, such as "Tonkotsu" and "Buta Miso." "Butajiru" is another a typical example.
• 🍚Cabbage Rice Cakes📍 FukushimaCabbage rice cakes are a regional food which have been eaten in the Ose region of Koriyama City for over 80 years. It is said that they were created by rice- and cabbage-growing farmers while practicing self-sufficiency. The dish has a fun textural contrast between the entwined sauteed cabbages and freshly pounded rice cakes, and in recent years the cabbage rice cakes have endeared themselves in new arrangements, such as being combined with cheese into spring rolls, or having the rice cake replaced with rice flour dumplings. In the Ose region of Koriyama City, the regional food, cabbage rice cakes, have been eaten for over 80 years. The sauteed cabbages and freshly pounded rice cakes intertwine. The contrast of the cabbage's crisp texture and the soft rice cake make for a fun dish. Though a simple dish, in recent years the cabbage rice cakes have been combined with cheese into spring rolls, or the rice cakes replaced with rice flour dumplings for enjoyable adapted dishes.
• 🍱Carp Miso📍 Gifu“Carp miso,” made by simmering unglazed crucian carp with miso, coarse grain, and soybeans. Within the prefecture, Seino, the basin of the Kiso Three Rivers (the general term for the Kiso, Nagara, and Ibi rivers flowing through the Nobi Plains), is the primary locale for the dish. Outside of Gifu, it is eaten in the Owari region of Aichi Prefecture, Nagashima Town in Mie Precture's Kuwana City, and Kisomisaki Town. “Soybean miso,” also called “Tokai red miso,” is an irreplaceable seasoning in the Tokai region and is used to make carp miso. In addition, soybean miso contains more beans than other miso, thus containing more proteins and other umami components (glutamic acid). Combined with its relatively strong smell, soybean miso is more than suitable as an ingredient in crucian carp cuisines.
• 🍱Carrot “Shiri-shiri”📍 OkinawaCarrot “Shiri-shiri” is a dish made by stir-frying carrots grated in a “shiri-shiri” pan (a larger grater with a big hole in it), before adding eggs. It is known as a home-style dish throughout Okinawa Prefecture, and is also becoming popular in other Prefectures as well. In Okinawan dialect, “shiri-shiri” is a word that refers to the action of grating. It an onomatopoeia for the sound made when grating ingredients. In the Prefecture, carrots are grated using a specialized, large grater-like pan called a “shiri-shiri” pan. However, if no “shiri-shiri” pan is available, the carrots can simply be shredded. It is said that most households have a “shiri-shiri” pan in their kitchens. Incidentally, “shiri-shiri” pans can be used not just with carrots, but also with daikon radishes and green papayas. Carrot “Shiri-shiri” is colorful, beautiful, and nutritious, as well as being easy to make with simple, everyday ingredients, such as carrots and eggs. The sweetness of the carrots is brought out by stir-frying them. What's more, the addition of eggs means that they have less of their distinctive smell, making the dish easy to eat for adults and children alike. Incidentally, Okinawa Prefecture boasts the largest consumption of carrots in Japan.
• 🍱Casa Muchi📍 Okinawa“Casa muchi” (also called muchi, casa muchi, onimochi) is a steamed rice cake wrapped in a shell ginger leaf. It is offered to the gods to dispel evil spirits on December 8th of the lunar calendar, an annual event in which the health of the family is prayed for. The origin of the name “onimochi” is based on folklore, and is said to be from folk tales which remain in Shurikinjocho. A brother and sister lost their parents at an early age, and when the sister came of age and married, her brother who lived slovenly by himself became a demon who ate not only livestock but children. In an attempt to do something, the sister made his beloved rice cake and put steel inside, and while he ate it she pushed him from a cliff and eradicated him. The fragrant smell of the shell ginger leaf when steaming the rice cake acts as a purifier which wafts through the house. From the demon-dispelling episode, the custom remains to sprinkle the water used to steam the rice cake around the house, tie the shell ginger leaf in a cross shape and hang it on eaves and places where people enter and exit in order to ward off evil. Recently, not only has there been white muchi made simply from sticky rice flour, but also many variations based on region and family, such as ones which use brown sugar, purple yam, or sorghum. Casa muchi is an indispensable winter food in Okinawa, and a true feature of the season. The first muchi after a boy's birth is celebrated with kamuchi, an especially large muchi made with a Chinese fan palm leaf. Additionally, regardless of gender, the first muchi that a child has is called “hatsu muchi”, and it is customarily given out to relatives and neighbors.
• 🐟Catfish Tempura📍 GunmaItakura Town, located in the Toumou area of Gunma Prefecture, is so rich in water resources that it is called "Gunma's Water Town".Even today, the town is home to nationally famous first-class rivers such as the Tone River and the Watarase River, the largest rivers in Japan, but in the past, there were many more rivers, ponds, and swamps. The river fish from these rich water sources is well known as a local specialty, and a variety of river fish such as eels, carp, and loach are eaten. One of the most popular dishes is a variety of dishes made with catfish. There are various ways to cook catfish, such as deep frying and sashimi, but the most popular dish is “Catfish Tempura". The fluffy, soft, and surprisingly unctuous white meat and the crispy batter are a perfect match, and many tourists and gourmets come from outside the prefecture to try it.
• 🍚Cha-meshi (rice boiled in tea flavored with sake and shoyu)📍 FukuiCha-meshi is said to have originated from "Nara Cha-meshi," which was first served at Todaiji Temple and Kofukuji Temple in Nara, and was handed down by travellers to Imajo, which was an post town. "Cha-meshi" is mainly used for Buddhist ceremonies and has been passed down as a specialty of Imazu. Nowadays, it is consumed not only during Buddhist ceremonies but also on various occasions. In the past, it was a custom that when a funeral occurred, relatives would cook imo no ko (taro cormlet) and chahan, pack them into a coin-shaped o-hitsu (rice container), and present them along with salted butterbur and simmered imo-no-ko. Moreover, during the annual largest event of Jodo Shinshu sects called "Hoonkou" held around the anniversary of the death of the founder, Shinran, (November 28th in the old calendar, January 16th in the new calendar), which takes place from autumn to the new year, in Fukui Prefecture, there are regions where people gather for "Hoonkosan" or "Okosama." As part of the devotional cuisine served during the Hoonkou event, some regions offer "Cha-meshi". "Cha-meshi" is made using tea with added soybeans, combining hojicha with soybeans to enhance nutritional value. This local dish, a creation of the wisdom of our predecessors, allows one to enjoy the richness and aroma of hojicha while taking in winter protein. It is one of the dishes that parents make to welcome their daughters and grandchildren when they return home after getting married. "Cha-meshi" can be considered an unforgettable "taste of hometown."
• 🍱Chagayu📍 MieAccording to the Kojiruien, an encyclopedia from the Meiji period, it has been eaten since the time of Emperor Shomu, and even today, after the Omizutori at Nigatsu-do Hall, a chagayu dish prepared with bancha called “gobo” is eaten at the accommodation. It seems that chagayu has a long history. It is a local dish that was invented in an area with low rice yields, where rice is conserved by increasing the amount of water used. In areas where chagayu is prepared, tea plants are planted near homes. In the Iga region, there was little cultivated land, and white rice was so precious that people did not have the opportunity to eat it as part of their daily meal, but only on occasions such as Obon, the New Year, festivals, and when entertaining guests. The staple foods were usually barley rice and porridge, and chagayu was often eaten to bulk up the volume of these foods. It is said that in the past, all three meals consisted of just chagayu and takuan. Vegetables and legumes were added as ingredients, and these ingredients were seasonal so that they never got boring. In addition, in the Kumano region, porridge was often eaten, so there was a song all about eating porridge that goes, “Morning, noon, and dinner, we eat porridge. There isn't a midnight snack? It's time to go to bed.” In the Iga region, there is a song that goes, “Chagayu for breakfast and lunch and porridge for dinner.” Kayumi, Iinan-cho, Matsusaka City is a tea-producing region and is also an area where chagayu was a popular meal.
• 🍱Chagayu📍 NaraTea cultivation in Japan is said to have begun in the early 9th century when Kobo Daishi (Kukai) brought back tea seeds from Tang China and sowed them at Butsuryuji Temple in Uda City. The "Omizutori" ceremony held at Todaiji Temple every March has a history of more than 1,200 years, and "gobo" and "gotcha" appear in the menu of the procession. Gecha" is rice boiled in hojicha and the liquid removed (like the origin of chahan), and "gobo" is tea porridge with a lot of liquid.
• 🍚Chagayu(Tea Porridge)📍 Yamaguchi“Rice porridge,” a dish said to have originated from the Nara region, has taken root as a local delicacy in other regions outside the Yamaguchi Prefecture. At the beginning of the 17th century in Yamaguchi, Yoshikawa, lord of the Iwakuni Domain, encouraged the practice of making rice porridge to save rice, and it supposedly spread to various parts of the prefecture, including Yanai City and Suooshima Town. The rice porridge of Yamaguchi Prefecture is characterized by boiling roasted coarse tea in a tea bag in a Kanko, a special iron kettle. It has a smooth texture and is often eaten warm in the winter and cooled in the summer. Although originally passed down between the common folk as a daily meal, each family had their own elaborate secrets on how to cook the porridge, and the dish was viewed as being quite elegant. In Suooshima and the Yannai area, “potato porridge” was also popular thanks to a boom in sweet potatoes.
• 🍱Chagome📍 Tokushima"Chagome" is rice with sweet beans. The rice is cooked with roasted fava beans and granulated sugar, resulting in an overall brown color rice. It is said that in the old days, it was a popular meal for people living in samurai residences, but later it spread as a dish prepared by farmers to consume old fava beans during the season when new fava beans are harvested. The dish may be served with "takuan (pickled radish)", "umeboshi(pickled plums)", or tea.
• 🍱Champon📍 NagasakiThis noodle dish is known throughout Japan as a Nagasaki specialty. It is said to have originated in 1899 when Chin Heijun, the owner of the Chinese restaurant Shikairo, needed a cheap and nutritious meal to feed to Chinese exchange students. He stir-fried scraps of vegetables and meat in a pan, added Chinese noodles, and simmered these with a thick soup stock for a hearty, filling meal. There are various theories as to where the name champon comes from. It may originate from a mispronunciation of shanpon, a Chinese word for simple cooked rice, or from a mispronunciation of a Portuguese word for mixing or stirring.
• 🍲Chanko Nabe📍 Tokyo"Chanko-nabe," believed to have originated in the Meiji era (1868-1912), refers to a hearty stew commonly consumed by Sumo wrestlers. This dish is essential for sumo wrestlers as it provides the substantial sustenance necessary to build their bodies. By using a variety of ingredients such as meat, vegetables, and seafood, a good broth is produced, the ingredients soak up the flavor, and a delicious, nutritious "Nabe" (=hot pot) can be easily prepared. In the old days, it is said that people avoided using four-legged meat. Since putting one's hands on the ground is associated with losing, sumo wrestlers avoided beef and pork meat for good luck. The history of sumo, considered a traditional Japanese cultural practice, spans over 1500 years. Legends of strength competitions and matches in the presence of the Emperor are documented in ancient texts such as the "Kojiki" and "Nihon Shoki" (=The Chronicles of Japan). Sumo was also performed as a ritualistic festival to predict agricultural harvests. Sumo became a profession during the Edo period. By the mid-Edo period, Sumo was being performed regularly, and along with Kabuki, it became a popular pastime for the common people.
• 🍱Chate aemono📍 KōchiWhen the hot summer is over and there are signs of autumn approaching, the season for chate arrives. Chaate is a plant of the Cucurbitaceae family that is native to tropical America. It was introduced to Kagoshima Prefecture from overseas in 1907, so it is commonly called “hayatouri.” It is a vine, and one of its characteristics is that it bears many fruits on its vines. It is also called “sennari” because a single plant produces 100 to 200 fruits. It is said that the English name “chayote” was passed down to Kochi Prefecture, and was corrupted to become “chate.” The fruits come in a variety of shapes, including pear, oval, and conical shapes. The colors vary from whitish to greenish. It is easy to grow and is a popular ingredient, especially in mountainous regions. It is rarely cultivated for commercial purposes and is often cultivated for home consumption. Many households grow them in their vegetable gardens or as green curtains for shade. For this reason, it is common for neighbors to share chate among themselves. Chate is often used as an ingredient in everyday home cooking, and chate aemono is especially easy to prepare, so it is easy to add to your daily cooking repertoire.
• 🍲Chatsu (Simmered Vegetables with Vinegar)📍 MieThis is a local dish to be prepared for gathering events. Originally, it is "shojin ryori" (vegan dish for Buddhist monks) prepared at "soudou" (Japanese meditation hall) or memorial events. The plate to serve this dish was a wooden lacquerware which had edge warped a bit toward outside and a little high rim at the bottom, and its name was "chatsu". It is said that as this dish was served with the "chatsu" plate, people also called the dish "chatsu". The characteristic of "chatsu" is not to use soy sauce to make this dish look white. It is a traditional local food in Hokusei region, especially Asahi Town, and sweet and sour taste accelerate your appetite. It is said "chatsu" used vegetable became the taste of the area because Asahi Town doesn’t face any seas. It is also called "ni-ae" in Yokkaichi City and other Chunanzei region. It used to be kept in a brown glass container, which was often used for sour pickled plums, and it could be kept for 2~3 weeks in winter, so it is great as a nutritious preservative food. There is a similar dish called "ni-namasu" in Hokusei region; the ingredients are pretty similar but soy sauce is added.
• 🥩Chi irichee (Blood pork dish)📍 OkinawaChi irichee, also called Chi iricher is sauteed and stewed dish with pig blood. It is a rare dish in which pork, carrots, kamaboko(=fish cake), kikurage mushrooms, and various other ingredients are sauteed and stewed in pig's blood. The unique flavor of the dish makes it very tasty. It is also used as a medicine for preventing anemia by replenishing blood. It is based on the concept of "nirui horui", a dietary therapy in which you eat the same part of the pig as the sick part of the body to cure it. This dish is served on special occasions, and is offered to the gods and Buddha before the Chinese New Year, and is also served at Buddhist memorial services. In addition to a pig-blood dish, there is also a goat-blood Irichi dish. In recent years, pig's blood has become difficult to obtain due to Haccp management, and the continuation of the food culture using pig's blood is in jeopardy.
• 🥩Chicken Chicken Gobou (Chicken Chicken Burdock)📍 YamaguchiThis dish has spread from school lunches to the entire prefecture and has become the soul food of Yamaguchi Prefecture residents. It is made by mixing bite-sized fried chicken and deep-fried Gobou(=Burdock) root with sweet and spicy sauce, and is popular among children because it goes well with rice. It originated around 1995, when a nutrition teacher at an elementary school asked for original dishes from each family, saying that the recipes for school lunches were becoming "mannered". The dish was invented based on the recipes submitted. At that time, the name "Chicken Chicken Gobou(=Burdock)" was also created, which has a good rhythm and attracts children. The name was chosen to attract children's attention to the ingredients, and to make it easy for children with allergies to understand what ingredients are being used. The taste is made possible by the sweet and spicy sauce made with sugar and soy sauce, and is loved by children and adults alike. The crispy fried chicken meat is satisfying and combines perfectly with the flavor of gobou(=burdock) root, and the inclusion of edamame (=green soybeans) adds a nice colorful touch. It is one of the prefectural foods that spread through school lunches to households and then to towns by word of mouth, and will become a local cuisine in the future.
• 🥩Chicken Motsuni📍 Yamanashi“Chicken Motsuni“ is a dish made from chicken innards such as liver, gizzard, heart, kinkan (unlaid eggs), and himo (fallopian tubes), simmered in a sweet soy-based sauce. Around 1950, shortly after the end of WWII, the second-generation owner of Okuto Honten Kunimoten, a soba noodle restaurant established in 1913 in Kofu City, was asked by a butcher if there was anything he could do with the chicken parts that were thrown away. At that time, there was still a shortage of food, and after much trial and error to make a cheap and tasty dish, he developed Chicken Motsuni, which was simmered in soy sauce and sugar, both of which were precious commodities at that time. The sweet-salty flavor goes well with alcohol and is the perfect topping for rice, making the dish a staple at izakaya, set menu restaurants, and soba noodle restaurants, and a favorite of Kofu residents. Although “Motsuni” usually refers to a soup dish that has been simmered for a long time, Chicken Motsuni is made in a unique way by quickly braising chicken liver and other ingredients in a small amount of sauce over a high flame to lock in the flavor and sweetness of the chicken innards. The origin of the name of the ingredient “kinkan” is also interesting.
• 🥩Chicken nanban📍 MiyazakiChicken Nanban" is known to have originated in Nobeoka City. It is said that it was first prepared as a bribe dish at a Western-style restaurant in Nobeoka City in the 1950s. At the time, the dish was called "fried chicken in sweet and sour sauce," but it later became popular in its current style of being served with tartar sauce and salad. In the 1960s, the dish became popular as a feast for the occasional family outing, and eventually became commonplace in school lunches, home cooking, and restaurant menus throughout the prefecture. The "Nanban" in "Chicken Nanban" is a term originally used to describe the Portuguese who came to Japan during the Warring States Period and their culture. Among the foods brought to Japan by the Portuguese was "nanbanzuke," which is made by marinating ingredients in sweet vinegar with chili peppers, and is said to have come to be called "chicken nanban" because chicken was used to make it.
• 🍱Chikko_Tofu / Milk Tofu📍 ChibaDuring the Edo period, the 8th shogun of the Tokugawa shogunate, Tokugawa Yoshimune, is said to have raised a breed of white cattle. This cattle (a type of zebu) is believed to have originated from India at the Mineoka Ranch in what is now Minamiboso City and Kamogawa City in Chiba Prefecture. From the milk of these white cattle, a dairy product known as "white cattle cheese" or "white cattle dairy" was produced, marking the beginning of dairy farming in Japan. The white cattle had humps resembling those of a camel, long drooping ears, and a distinctive white coat. This breed is currently found only in Kamogawa City. One of the traditional dishes associated with this region is called "Chikko Tofu." It is a tofu made from the colostrum (first milk) of cows and has been consumed in the Awa-Kamogawa region of Chiba Prefecture since ancient times. The colostrum is heated and solidified to create this dish, which is considered a traditional type of cheese in Japan. However, due to the quick souring of colostrum, it did not enter general circulation and remained a local delicacy enjoyed among dairy farming households. In different regions, this dish is known by various names such as "Chikko Katametano" (meaning "hardened milk") and "Mineoka Tofu." There is also a variation called "milk tofu," where regular milk is used instead of colostrum, making it suitable for general consumption. The manufacturing methods and names vary, but these dishes are all part of the food culture born in regions where dairy farming has been active since ancient times.
• 🍱Chimushinji📍 Okinawa“Chimushinji” is a combination of the two words “chimu” (=pork liver) and “shinji” (=broth) and is a soup that is served to those with anemia or those feeling unwell or tired. It is a popular soup enjoyed by the local people of Okinawa. Okinawan cuisine is unique and influenced by the subtropical climate of the region. The concept of “Ishokudougen” (=food is medicine) is reflected in everyday cuisine and in the local dialect, this is “kusuimun” (=nourishing food is medicine) and “nuchigusui” (=medicine for longevity). This concept comes from China and Okinawan people believe that the food they eat have a direct impact on their health. This is in part because historically, the people of Okinawa were poor, and they needed to eat well to remain healthy. The modern people of Okinawa continue this tradition, and they create healthy broths referred to as “shinjimun” by cooking meat, fish, wild grass, and medical herbs.
• 🍱Chishanamasu📍 YamaguchiKaki-chisha is a traditional Shimonoseki vegetable that used to be cultivated in each family's garden. It is a shriveled leaf vegetable with a moderate bitterness and a hint of sweetness. It is called kakichisha because the leaves are harvested by plucking them from the bottom, hence the name "kagu," which means "to pluck" in the local dialect. A local dish using kaki-chisha, a traditional local ingredient, is "chisha namasu," which is made by mixing chopped kaki-chisha with vinegared miso paste and sesame seeds. It is also called "chishamomom" because it is made by mixing the kaki-chisha with sesame seeds and vinegared miso. It is a popular home-style dish because it is nutritious and contains calcium and protein. However, kakichisha has become difficult to obtain in recent years, and is often substituted with sunny lettuce or green lettuce. It is also delicious when made with garland chrysanthemum. Chishanamasu" was born during the Mori period (1568-1868). It is said to have been invented by the people who were impoverished by the Battle of Sekigahara.
• 🍜Chitake Udon (Soba) (Chitake Mushrooms with Buckwheat Noodles)📍 Tochigi'Chitake udon' is an udon dish unique to the plains of Tochigi Prefecture, where flatland forests abound, and it consists of udon noodles in a broth made from stir-fried chitake mushrooms and eggplant. Tochigi Prefecture, with its extensive fields and double-cropped rice paddies, is one of the largest wheat-growing areas in Japan, and udon noodles were made from freshly ground wheat flour during the Bon Festival when the barley and wheat harvests were still in progress. 'Chitake' refers to 'chichitake (tany milkcap mushroom),' which produces a white juice when split open. Its strong aroma makes it ideal as a broth for udon and soba noodles, and it also goes perfectly with eggplant. Chitake is one of the few edible mushrooms that grow around August, ahead of the fall mushrooms, and was eaten during the Bon Festival in Tochigi Prefecture. In the past, chitake used to be abundant in satoyama areas rich in nature, but now the amount that is harvested and distributed is in decline due to factors such as changes in the natural environment.
• 🍱Chitake to Nasu no Abura-itame📍 TochigiThis is a representative dish of Tochigi, fried "Chitake" (=weeping milk cap mushrooms) and eggplants. "Chitake" is also called "Chichitake", and its name came from its milky white liquid out when you tear one. Weeping milk cap has good smell and goes well with eggplants, and it is used one of ingredients for Dashi (Japanese soup stock) for "udon" thick noodle or "soba" buckwheat noodle. In Tochigi Prefecture, "Chichitake" and its related species were called "Chitake", and eaten on daily basis. "Chitake" in "satoyama" (woodland near village) is very scarce edible mushroom grown around in August, earlier than other mushrooms, and the locals ate this mushroom during "bon" season (mid-August). In "satoyama" area, people managed the area to produce "chitake"; they cut oak or "kunugi" (a kind of oak) every couples of decades years to produce charcoal, and cleared fallen leaves to compost leaves. The amount of product and distribution of "Chitake" is decreasing now due to environmental change.
• 🍱Chobo jiru📍 HyōgoChobo-jiru is a traditional local dish of Awaji Island that has been served since the Edo period (1603-1868). It consists of dumplings, common beans, and zuki beans in a thick broth. It looks similar to oshiruko (sweet bean soup), but it is not sweet. The dumplings made of sugar beans and glutinous rice flour are highly nutritious, and the zuiki is said to purge old blood and cleanse the blood. It was customary for mothers to make this dish for their daughters to restore their strength after childbirth, saying, "I feed it to my wife to improve her milk supply after childbirth. They would make a lot of it in a pot and serve it to relatives and neighbors who gathered to celebrate the birth. It is also customary to make chobojiru at the time of a child's shrine visit and distribute it to relatives and acquaintances. The name "chobo soup" comes from the wish that the child will have a cute chobo mouth. The dumplings in the soup are either hollowed out in the middle or rounded if the baby is a girl, or pointed if the baby is a boy. If it is a boy, the dumplings should be pointed. This is to wish for the healthy growth of the child.
• 🍱Choji-fu no Karashi-ae📍 Shiga"Choji-fu no Karashi-ae" is a classic regional cuisine made with choji-fu, a type of wheat gluten from Shiga Prefecture. Choji-fu is a rectangular baked wheat gluten a little larger than the size of a matchbox. It is baked on all six sides so it can be used in various dishes such as hot pot and udon without falling apart in the broth, and it is a nutritious ingredient that is rich in plant-based protein. It is an essential ingredient in Buddhist cuisine, and is characterized by a chewy and smooth texture. There are many different theories about the origin of the name Choji-fu, with no single explanation. The name Choji-fu appears in the literature of the Yawata townspeople during the late Edo period in regard to souvenirs and offerings for congratulations or condolences. In general, the production of baked wheat gluten began to spread in various regions starting in the Meiji period, following the importation of refined wheat flour that began with the opening of the ports at the end of the Edo period."Choji-fu no Karashi-ae" is eaten throughout the prefecture, particularly in the Koto area, and is a standard dish served to guests, such as during family gatherings. Pre-made karashi-ae (mustard sauce) is commercially available, and the dish is easy to make, so it is eaten as a regular household dish in addition to serving guests. Cucumbers are mixed with the karashi sumiso (mustard vinegar miso) to achieve a pleasant and refreshing taste, and it stimulates the appetite on hot days. The uncut choji-fu is dressed with karashi-ae and served whole at Buddhist memorial services.
• 🍱Choju Namasu📍 FukuiChoju Namasu is a dish that is popular during the New Year's holiday. Its name implies that it brings about longevity. The dish contains daikon radish, which is rich in an enzyme called diastase. This enzyme is believed to help in the recovery of the digestive tract after consuming too much New Year's food. Additionally, the dish also includes carrots, a nutritious vegetable, thick fried tofu that is protein-rich, and healthy sesame seeds. In Tsuruga City's Gohata and Ueno districts, the dish is prepared using shredded deep-fried tofu, green onions, daikon radish, and carrots. This version of the dish is called “Koppa Namasu.” The dish gets its name from the thinly sliced daikon radish, which resembles "koppa" (wood chip), and the fact that originally, the daikon was shaved with a "kanna" (a plane).
• 🍚Clam Rice📍 IbarakiThe Kashima-nada Sea, which stretches from Oarai Cape in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is blessed with an abundance of seafood due to the tidal convergence of the Oyashio and Kuroshio currents. In the sandy coastal areas of Kashima-nada, large clams can be caught in spring before they release their eggs. Clam exceeding 10 cm are sometimes caught and sold at high prices in the market under the name of “Kashima-nada Clams.” Officially called “Chosen Hamaguri (Korean Clams)” in Japanese, the clams have been branded as “Kashima-nada Clams” through prefectural-wide efforts since 1995 as they could easily be mistaken for an imported product if sold under this name. Today, most of the clams available in Japan are imported, with domestically produced clams accounting for only 10% of total production, making them a rare commodity, more than half of which are caught in the Kashima-nada Sea. In order to preserve the rare “Kashima-nada Clams,” the three fishing cooperatives of Oarai-cho, Kashima-nada, and Hasaki have been working to preserve the clams through strict management, including rotational fishing. Although clams are now rare, they were once a familiar delicacy in Ibaraki Prefecture, as they were often caught in the coastal areas of Oarai and Rokko. Freshly caught clams have been enjoyed in a variety of ways, from raw or grilled, to an ingredient in miso soup or steamed. Clam rice is another classic clam dish that is often eaten in Japanese households.
• 🍱Crimson Turnip Pickles📍 EhimeThis pickle is made from a traditional vegetable known as the crimson turnip (hinokabu), which is featured in the Ehime folk song "Iyo Bushi." The pickles have an aroma of bitter orange and a sweet and tangy flavor, resulting in a clean yet rich finish. Historically, over 300 years ago, when Tadatomo Gamo was transferred to Matsuyama, he transplanted turnips from his ancestral land in Hino, Gamo County, Omi Province (now Shiga Prefecture), marking the beginning of the crimson pickle's history. The original “Omi Hinokabu” variety was then adapted and improved to suit the Matsuyama region and became a local specialty. The vibrant crimson color of the turnip is a result of the anthocyanin pigments in the turnip reacting with the bitter orange juice. Even the renowned haiku poet Shiki Masaoka, who had connections to Ehime, composed a haiku praising this pickle: "Crimson turnips, around the meal tray, a scene of spring." Loved by many, this pickle evokes nostalgia for those who have left their hometowns.
• 🍱Croquette📍 TokyoA croquette is a dish made by mashing boiled potatoes, adding saut ed onions and ground meat, shaping the mixture, coating it with breadcrumbs, and frying it until golden brown. In the Taisho era, croquettes were considered one of the three major Western dishes along with tonkatsu (breaded and deep-fried pork cutlet) and curry rice. The Western cuisine in Japan was influenced by French and British food cultures due to modernization. While the French croquette is often cited as its origin, it actually referred to a croquette with b chamel sauce. During the Taisho era, cream croquettes were the main type served in Western-style restaurants. Additionally, the spread of British dishes using potatoes, as seen in stews and fish & chips, played a role in the creation of the original Japanese potato croquette. In Tokyo, Western cuisine was introduced as early as 1870 (Meiji 3) at "Tsukiji Seiyo Ken Hotel," and around Meiji 30, there were about 40 Western-style restaurants. While Western dishes were initially considered special occasion food for certain classes during the early Meiji period, they gradually became a part of everyday meals for the general population by the mid-Meiji period. The late Taisho to early Showa period saw population concentration in Tokyo due to economic prosperity from World War I. This period established the style of serving Western-style dishes with rice, and croquette was one of the staple menu items in this urban culinary scene, marking the beginning of "Western cuisine" in Japan.
• 🍱Dabu📍 SagaDabu" is a local dish made with chicken and seasonal vegetables, and has been handed down from Saga Prefecture to Fukuoka Prefecture. It is called "dabu" with an accent from the word "zabu" because it is made "zabu-zabu" with a lot of water without using ingredients that easily fall apart. This dish is served at weddings, funerals, and other occasions to which guests are invited, and differences arise in the ingredients and the way they are cut depending on the celebration or mourning. In the Karatsu area, it is popular to cut all ingredients into strips, while konnyaku is cut into triangles for Buddhist ceremonies. For weddings and funerals, lotus root, dried shiitake mushrooms, konnyaku, kikurage, frozen konnyaku, and chicken are used, while fu is added for celebratory occasions. Especially in the Hamadama area, it is made without thickening. In other areas, ingredients are cut into squares and hanafu is used for celebratory events such as marriages and other festive occasions. Some people also do not use sugar for seasoning. Conversely, on occasions of mourning, the ingredients are cut into triangles and sugar is used. The seasoning differs from household to household, but in the past, people in the community, including neighbors, would gather together to jointly make a large quantity at a time.
• 🍱Dagojiru📍 KumamotoDako-jiru" is a soup made by kneading wheat flour (rice flour) with water, letting it sit for a while, then spreading it by hand and filling it with dumplings, and adding seasonal vegetables such as taro and burdock root, and eating it with miso or soy sauce. It is easy to make, nutritious, and filling, so it has long been eaten between farm chores. Dago" means "dango" in the Kumamoto dialect and is also called dango soup. It is eaten throughout Kyushu, but in Kumamoto, sweet potatoes are used for dango in many areas. There is "Ikinari Dago Jiru" (Kumamoto City), which contains dango wrapped with raw sweet potatoes, "Ohimesan Dango Jiru" (Kanomoto-Kikuchi area), which is sweetened by kneading sweet potatoes and has a smooth, soft texture, and "Anmochi Dago Jiru" (Koshi City), which contains sweet bean paste made from sweet potatoes and brown sugar mixed with sweet potatoes and wrapped in a dough filled with sweet potato ), and others. In some cases, instead of dumplings, the dough is stretched and cut into pieces like udon noodles. The variety of ingredients and methods of making dagojiru differ from region to region and from household to household, and the variety is part of its appeal. Many restaurants also serve dagojiru, and the stretch of National Route 57 lined with restaurants offering dagojiru is known as "dagojiru highway.
• 🍡Daikon Mochi📍 FukushimaA wide variety of vegetables have been cultivated in Fukushima Prefecture for many years. While some vegetables are grown nationwide, there are also many brand name vegetables that are unique to the prefecture, and these continue to be passed down as traditional vegetables. The “Aizu Akasuji Daikon Radish” is one such example and is said to have gotten its name from the red markings on its skin. It's characterized by its thick flesh that doesn't fall apart even when cooked thoroughly. It's also popular as a pickle, but in recent years, “daikon mochi” have become a local favorite. Daikon mochi are similar to Japanese okonomiyaki pancakes in that the Akasuji Daikon Radish is grated and mixed with green onions, mysids, and rice flour, and then pan-fried. It's a dish in which the flavor of the Akasuji Daikon Radish can be fully appreciated.
• 🍚Daikon-zushi (Fermented sushi with daikon)📍 IshikawaAlong with "Kabura-zushi", this is a traditional fermented food representing Kaga region. It is a fermented food made by marinating Kipper and Daikon radish in Amazake (sweet sake made from rice and malted rice). The background of "Daikon-zushi" is largely due to the “Kitamae-bune”, a group of merchant ships that have been in contact with the local people since the feudal domain period. The“ Kitamae-bune” was a group of merchant ships that carried rice and fish from Hokkaido to Edo and Osaka via the Sea of Japan. Many goods from all over the country were brought to Noto, which was a base during the voyage. Herring was in particularly large supply and was one of the seafood that was easily procured even by the common people. Warehouses called "Nishin-gura" (herring warehouses) were scattered everywhere in the port towns to store large quantities of herring. “Migaki-nishin” is dried Herring from which the entrails and ovaries (herring roe) have been removed. In addition to being used for "Daikon-zushi" in the winter, it was also used for simmered dishes throughout the four seasons. It is a local dish that has taken root in a wide area of the prefecture. In Kanazawa City, Daikon radish slices are marinated in Amazake (sweet sake) with Herring, Carrots, and other small pieces of Daikon radish. In areas with heavy snowfall, Koji (malted rice) is used instead of Amazake, which tends to turn sour. “Gensuke -Daikon”, a Kaga vegetable with soft and sweet flesh, goes well with this dish.
• 🍲Damako nabe📍 AkitaA local dish made at home and indispensable in winter in Akita, it consists of chicken, vegetables, and rice dumplings poked in a mortar and pestle in a chicken broth. It is said to have originated in the Minami-Aki region around Hachirogata. Originally, damako nabe was called "tsukego," a dish containing grilled fish such as wakasagi, crucian carp and whitebait, all of which are the produce of Hachiro Lagoon, and seasoned with miso. However, as the Hachiro Lagoon was reclaimed and the catch of fish drastically decreased, people began to turn away from fish and chicken bones and meat were used in place of fish. In Akita, children's plaything "otedama" is called "damaiko." Freshly cooked rice is placed in a mortar and pestle, and the damaiko is then crushed with a wooden pestle and balled up in the palm of the hand. It is said that the name "dumako" came from its resemblance to a rice dumpling, or otedama. There is also a theory that because the dumplings were so tasty that children would eat them with great enthusiasm, the word "damako" came to be used to describe a child who eats silently.
• 🍲Dango Jiru (dumpling soup)📍 ŌitaOita Prefecture has a well-developed plateau and much of its land is unsuitable for rice cultivation, so field-based grain cultivation, such as wheat, has been popular for centuries. Since most of the grain was made into flour, the flour-based food culture has taken root in many places in Oita Prefecture. “Dango Jiru” (dumpling soup) is a good example of this. Dumplings made by kneading wheat flour and stretching it into thin strips, along with other ingredients, are served in a soup made with barley miso, which are popular in Kyushu, combined miso or white miso. It was routinely eaten as a substitute for rice at a time when rice was in short supply. The word "dango" is usually thought of as a spherical dumpling, but in Oita, the dumpling is stretched out by hand. It is firmer than Udon, and you can enjoy its chewy texture. It looks like Kishimen noodles, but the name is said to have originated from the fact that it is rolled up and laid down for a while as if you were making dumplings. The reason for making a thin strip afterwards is to help the flavors soak in when they are cooked in the soup. In Fukuoka and Kumamoto prefectures it is called "Dago Jiru".
• 🍱Dashi📍 YamagataThis is a staple summer dish in Yamagata Prefecture in which you can easily eat vegetables in their raw form. This dish has been mainly eaten in the Murayama region, which is surrounded by mountains and has extremely hot and humid summers, and is still a part of the local people's lives today. “Dashi" is made by chopping up and seasoning summer vegetables such as cucumbers and eggplants, which contain a lot of water, and savory vegetables such as green perilla and myoga (Japanese ginger), which is suitable when the heat makes you lose your appetite. It has long been a popular speedy dish to make during the busy farming season. There are a number of theories as to the origin of the word "Dashi" (soup stock), for example, because “Dashi” brings out the best in other ingredients; “Dashi” comes from the word “Kiridasu” (cut from) used when vegetables are chopped into small pieces using a knife; and “Dashi” comes from the word “Dasu” (serve) used when vegetables are quickly served at the table after being chopped and seasoned. If there are 100 houses, there will be 100 different flavors of “Dashi”, and it is very interesting to see how many different recipes there are. The basic ingredients are eggplants and cucumbers, but some families add green perilla, myoga, green onions, and onions to the ingredients. It is also possible to make it sticky by mixing yam, okra and natto kelp (chopped kelp). The basic seasoning is soy sauce, but sometimes mentsuyu (noodle dipping sauce) or soy sauce with dashi is used.
• 🍱Decchi Yokan📍 Fukui"Decchi Yokan" is a soft sweet red bean jelly familiar as an ordinal taste of local people in Fukui, and served during cold time as a winter food. The origin of its name is that "decchi" (an apprentice) apprenticed in Kyoto brought "youkan" from there when they came back home in Fukui during the New Year. They re-made ‘yokan' by diluting with water to distribute ‘yokan' to their neighbors. This process made "yokan" soft and eaten in winter when the sugar content was low but not easily damaged. Others says its name came that Japanese confectioneries use the word "decchi-ru", means "to knead ingredients". The characteristic of this sweets is not only to be eaten during winter, but also its size and the way to be eaten. Long ago, there were "Decchi yokan" with breaks sold in a lacquer wooden box at vegetable stores and small-time candy stores, and they scooped it with a spatula along breaks when they ate. The amount of red beans and sugar was less than regular "yokan", it was inexpensive than other Japanese sweets and affordable for ordinally people. Nowadays it is sold in a flat box; the common size of the box is A4 size (21cm x 29.7cm, 8.3 inches x 11.7 inches) with 2cm (0.8 inch) of height.
• 🍱Decchi Yokan/ Red Bean Jelly📍 OsakaIn the mountain villages of the northern Settsu region, the production of agar, known as "kanten," became active during the harsh winters of the late Edo period. Kanten is made in a process of freezing and thawing seaweed, removing any impurities with water, and then further drying the substance. Some of the kanten produced in the northern Settsu region was exported overseas through Nagasaki. One confection made using locally produced kanten is "Decchi Yokan.” Unlike the more expensive sugar-intensive smooth yokan (a sweet bean jelly), Decchi Yokan uses less sugar and does not have a long shelf life, making it more suitable for winter production and consumption. It features a modest and refreshing taste. The name Decchi Yokan has two potential origins: one theory suggests that it is named so because the reduction process during cooking is not as thorough as in the case of smooth yokan, making it like a "half-portion" similar to that of an apprentice (Decchi)); another theory suggests that it was called this because it was an inexpensive treat brought back as a souvenir by apprentices when they returned home. It's worth noting that in Kawachi, a variant of Decchi Yokan is made using wheat flour instead of kanten, and it is steamed, resulting in a different texture.
• 🍱Decchi-yokan📍 ShigaDōchi-yokan is a specialty of Shiga Prefecture, made by steaming wheat flour (or rice powder) mixed with a paste made from red beans and sugar. Another characteristic is that the yokan is wrapped in bamboo skin, and with a faint scent of bamboo, a springy texture, and a simple taste, this yokan is popular. When making kneaded yokan, agar is used, but it is said that wheat flour was used as a binding agent instead of agar because it was difficult to obtain in Omi, where there is no direct access to the sea. However, in the Shigaraki region, decchi-yokan refers to mizu-yokan hardened with agar. There is a theory that the name “decchi-yokan” came from the fact that it was an inexpensive confectionery that even apprentices (“decchi” in Japanese) with low wages could purchase when apprentices who had come from the Omihachiman area to serve in Osaka, Kanto, and other places all over the country returned to their parents' homes. There is also a theory that when these apprentices returned to their hometowns, they made yokan, which they then brought back to the masters and clerks they were serving as a souvenir, and it was received with joy. There are various other theories as well, such as the fact that kneading is also called “decchiru” in confectionery store terminology and the process of kneading red bean paste and wheat flour together led to it being called “decchi-yokan.” In addition, apprentices served merchant families with the goal of becoming merchants themselves in the future. In 1998, this specialty of Shiga Prefecture, decchi-yokan, was selected as a “property of Shiga's food culture,” an intangible folk cultural property of Shiga Prefecture.
• 🍱Denbu📍 TokushimaIn Tokushima prefecture, there are many traditional dishes which use “kintokimame” (=red kidney beans) in them, such as “barazushi” and “mametentama” (=type of okonomiyaki with sweet kintokimame in them). “Denbu” is one of such dishes and is also referred to as “odenbu”, “orenbu”, and “renbu”, and is similar to “gomoku mame” (=simmered soybeans with vegetables). Pre-cooked kintokimame or “kuromame” (=black soybeans) are simmered with daikon radish, “gobou” (=burdock) and other root vegetables and flavored with soy sauce and sugar. Some families and regions like to add “umeboshi” (=pickled plums) to the recipe. “Denbu” is often served on special occasions such as the new year holidays along with “zoni” (=soup containing rice cakes) made with white miso and “nishime” (=simmered vegetables). Beans are rich in protein and root vegetables are rich in fiber, which make this dish highly nutritious.
• 🍚Dengara (Leaf Wrapped Rice Cake)📍 Nara"Dengara" is a traditional confection, wrapping sweet bean paste-filled rice cakes in magnolia leaves. In the villages of Higashiyoshino and Kawakami, there is a custom of making chimaki (rice dumplings) and "dengara" during the Boys' Festival. Both are created with the wish for a boy's success, prosperity of descendants, and safe growth. The shapes of these confections are said to symbolize boys. In Kawakami, surrounded by mountains on all sides, there are no rice paddies to cultivate rice. Instead, they plant miscellaneous grains like corn and millet as a substitute and valuable food source. In June, when the temperature is lower than in the Nara Basin, the new leaves of magnolia can be harvested. Using branches with leaves attached, each leaf is used to wrap a rice cake with sweet bean paste, resulting in a shape where multiple wrapped bags hang from a single branch. This method ensures good airflow around each rice cake, contributing to their use as preserved food.
• 🍱Dojo kenchinjiru📍 ShimaneYasugibushi is a folk song that has been passed down in Yasugi City since ancient times. The “loach scooping” movement, in which the dancer holds a colander and dances with humorous choreography, is well-known. According to one theory, this loach scooping gesture was adapted from the movements of men working in iron sand curation workshops. Even though loach is “dojo” in Japanese, the “dojo” in this dish's name does not refer to the river fish “loach” but instead refers to soil, which is also “dojo” in Japanese. That being said, even before the creation of Yasugibushi, loach food culture had taken root in Yasugi City. As goes the saying, “one eel and one loach,” it was a nutritional food to boost one's energy. Loach was such a familiar ingredient that it was even recorded in the fish category of the Record of Izumo's Domestic Products which was a compilation by the Matsue domain of the products of the territory at the end of the Edo period. In Yasugi City, which ranks second in the nation in loach production, the aquaculture business began in earnest after the war. Currently, it is focusing on branding the Aozora Loach that was grown in rice fields. There are a variety of loach dishes, including fried loach, Yanagawa hotpot, and candied stew, but dojo kenchinjiru, which is made with loach and plenty of other ingredients from the mountains of Shimane Prefecture, is popular.
• 🍲Dojou-Jiru (Pond loach Soup)📍 KagawaIt is said that "dojou" (=pond loach) becomes the tastiest from June to July, before bearing eggs. It contains less fat than eel, but plenty of vitamins and minerals. You can eat bones when it is well simmered, so it has been popular as a nutritious food. After planting rice and finally settling down from busy farm work, men used to catch pond loaches at ponds or rivers. "Dojou-jiru" is a dish simmered vegetables like gobou(=burdock root) , satoimo (=Japanese taro) or Japanese leek, with freshly made udon noodle to prevent from summer fatigue, and was prepared mainly by men. Also, when people work together or gather in the community, many pond loaches were cooked with a big pot and served to neighbors and relatives. The dish helped people connect each other. The opportunities to find native pond loach is decreasing due to environmental change these days, but the habit of eating "Dojou-jiru" is still alive.
• 🍲Dojyou-ni (stewed loach)📍 SaitamaIn Saitama Prefecture, which has rivers such as the Arakawa and Tone Rivers originating in the Chichibu Mountains, people have enjoyed the rich bounty of the rivers. Eels, Ayu (sweetfish), catfish, carp, and other river fish were eaten as Sashimi (raw), grilled, or boiled. Rice paddy Loach are easy to catch, and when the water temperature rises, they gather in the corners of the rice paddies and can be scooped out by hand. At the end of September, when the rice paddies are drained, Loaches, are caught by setting up a bamboo whisk at the mouth of the waterway. The caught Loaches, are either fried with vegetables, or boiled whole. The thin ones were boiled in Miso soup with Vegetables, while fat ones were stewed in Loach stew.
• 🍱Dojō-jiru📍 Tochigi"Dojō-jiru(=loach soup)" is one of the dishes invariably made during the summer. It has been consumed to endure the harsh heat during the challenging summer months. Tochigi Prefecture, with its inland climate and significant temperature differences between seasons, experiences intense heat in the summer and continues with cold days in the winter. River fish, including "Dojō (=loach)," serve as a valuable source of protein in the inland areas away from the sea. Before irrigation ditchs were lined with concrete, "Dojō" were commonly found in the local rivers around the Utsunomiya region. In households where farmers cultivated rice paddies, it was a tradition to cover the water inlets of the paddies during the summer, catching "Dojō" and making "Dojō-jiru." For small children, parents would peel the meat off and feed them. Pinch the bottom of the head of the loach with your left hand and scrape off the meat from the bottom of the head to the tail with the chopstick of your right hand, so that the meat peels off cleanly and is easy to eat.
• 🍱Dongame-jiru📍 ShigaIt is also called” Dongame-jiru” or “Dorogame-jiru”. “Dongame-jiru” is a miso soup made in the summer at the residence of an Omi merchant in the Gokasho area, and has spread throughout the prefecture, especially in the Koto region. The miso soup contains ground sesame seeds, and was named "Mud Turtle soup (Dongame-jiru)" because the sesame seeds in the soup look like mud and the slit in the eggplant skin looks like a turtle's shell. This “Dongame-jiru” contained eggplant, which is a summer vegetable. Eggplant contains a lot of potassium, which allows body heat to escape to the outside, and aspartic acid, which is effective in relieving fatigue, thus helping to prevent anorexia caused by the summer heat. Furthermore, sesame seeds contain high-quality protein and gomarignan, making this soup dish full of nutrients. Gomarigunan, a nutritional component of sesame seeds, has been found to be effective in inhibiting the action of active oxygen, which is detrimental to health, lowering cholesterol, and preventing aging. At that time, Omi merchants did not know about nutrients, but they ate seasonally appropriate and healthy food.
• 🍲Dongara Jiru (cod soup)📍 YamagataThe spawning season of Pacific cod comes in the rough seas of the Sea of Japan, and it is a popular winter delicacy in the Shonai region. Cod, as shown in its kanji character ('snow' on the right and the 'fish' radical on the left), comes into season during the snowy season. Especially in the Shonai region, the cod caught during the cold season of the 24 divisions of the old calendar (from early January to early February) is called "Kandara (cold cod)". At this time of year when the fish gather to spawn, Kandara trawl fishery is very popular. Fresh cod are eaten as sashimi or kombu-jime (wrapped in kelp), while others are preserved in miso or pickled in sake lees. Cod milt is known for its thick and creamy texture, and in recent years, fresh milt has been used as a sushi topping. “Dongara Jiru” (cod soup) is a local winter dish using Kandara. It was originally eaten by fishermen on the beach. It is characterized by the use of Kandara from head to tail without leaving anything. "Dongara" is a word that refers to bony parts. “Dongara Jiru" is named after the soup in which the bony parts of Kandara are boiled. It is also known as "Kandara Jiru” (cold cod soup). Every January, “Kandara Matsuri”, a festival to eat Kandara is held mainly in Sakata and Tsuruoka Cities in the Shonai region, where “Dongara Jiru” is served.
• 🍲Donko Jiru (brown hakeling soup)📍 Miyagi"Donko" is another name for the brown hakeling, a fish that is in season from fall to winter. It is mainly landed in Ishinomaki and Kesennuma ports in Miyagi Prefecture, and its catch has been decreasing year by year. The fish has a large mouth and a swollen belly that becomes narrower towards the tail. According to local beliefs, it is a lucky fish that helps people save money, as it is hard to get a lot in through the big mouth and out through the small buttocks. In the Kesennuma area, it is a custom to hang "donko" on the altar on "Ebisukou day" to pray for a big catch and prosperous business, and to eat them in soup. The flesh of "donko" becomes firmer in winter, and the liver becomes more fatty, making it even more delicious. The meat and bones are tender, and its white flesh and skin have no peculiarities, giving it an elegant flavor similar to cod. The liver tends to be preferred over the meat, and in the Sanriku region, it has long been eaten as "nameko", grilled whole, deep-fried, or in a nabe (hot pot), in a soup, and the liver gives a rich flavor to any dish. "Donko jiru" is a winter delicacy that uses plenty of donko, which goes well with miso. It is a local dish that warms the body from the inside out and is often eaten mainly in coastal areas. It is often prepared with vegetables such as daikon radish, carrots, and tofu.
• 🍱Donko-jiru📍 Iwate"Donko" (=dark sleepers) are brown hakelings or codlings caught along the Sanriku Coast. They are particularly delicious in the winter when the flesh of the fish become firm, and their liver becomes fatty. The white flesh is simple and refined and goes well as an ingredient for miso soups and hotpot dishes. When using fresh "donko" (=dark sleeper), the liver is also used. Women would eat this fish after giving birth as it is said that the fish is good for recovering one's strength. It is also said to be a lucky fish for saving money, as it “fills up its big mouth and is hard to get out of the small bottom.” On October 20th of the lunar calendar, "donko-jiru" with the tail and head of the fish attached is served to the gods to pray for a bountiful fishing season. This custom is still practiced today in the Kesen area. In some areas, "donko-jiru" is eaten after the harvesttime, to celebrate the arduous work of the farmers. In addition to soup, "donko" (=dark sleeper) can be enjoyed as "tataki" (=seared with a burner), "namasu" (=marinated), grilled with salt, dried, and as "dengaku" (=miso-glazed grill).
• 🍲Donko-jiru (Dark sleeper Soup)📍 Fukushima"Donko" (=Dark sleeper) is a fish inhabits from around Hakodate in Hokkaido to the coast along Hama-douri area in Fukushima Prefecture. The official name is "brown hakeling", and it is often cooked at home in the prefecture because of reasonable price and good taste. Various dishes using "donko" are taking root in many areas, and "donko-jiru" is eaten mainly in Soma City. It's a soup simmered "donko" and vegetables. "Donko" meat and liver are used in this soup and it condensed savory flavors. By the way, "donko" loses its freshness quickly, and you can eat it raw sashimi at the local site only.
• 🥩Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot)📍 OsakaThe dish is made by simmering beef tendons in miso or mirin for a long time. Its name originates from the practice of piling miso around the edge of the pot like a riverbank. It boasts a rich, sweet and savory flavor that pairs well with sake. Known as an affordable and enjoyable Osaka downtown specialty, and there are many restaurants in the Shinsekai area that serve it.
• 🍲Ebi Daikon (Simmered Daikon radish with Shrimp)📍 TochigiThis is a dish in winter when it starts frosting in the south region of the prefecture, where river shrimp can be caught once it’s getting cold. Not only ‘Ebi Daikon,’ ‘Sekihan’ (rice cooked with red beans), ‘Kenchin-jiru’ (miso soup with vegetables and meat) and ‘Kinpira Gobou’ (shaved burdocks and carrots fried with soy sauce and sugar) were served at Water God Festival, one of the occasions that relatives and children living away from their parents get together. Many river shrimp were sold at peddlers in Namai area and Shiratori area in the south-west of Oyama City. The shrimp turns red when cooked, and with the combination of daikon radish’s white, this dish was served at the auspicious occasion as a lucky dish. River shrimp used in ‘Ebi Daikon’ is also called ‘Sasa-ebi’ (Bamboo grass shrimp). There is nowhere for shrimp to keep off the cold once grasses along the river die out. People bundle bamboo leaves and set them about 1m away from the river side to let shrimp come there. Then they catch shrimp with a net when shrimp come closer. ‘Ebi Daikon,’ simmered river shrimp and daikon radish until the daikon radish gets melting-soft, was one of treats. River shrimp is a general name for shrimp inhabiting rivers and lakes, and it is cooked to tempura, ‘tsukudani’ (preserved food cooked with soy sauce and sugar) and ‘nitsuke’ (boiled with soy sauce). Sakura shrimp is often replaced with river shrimp these days.
• 🐟Ebi Mame (Shrimp and Beans)📍 ShigaShrimp and Beans is a local dish of Shiga Prefecture made by boiling sweet and spicy shrimp from Lake Biwa with soybeans and is rich in calcium and protein. In Shiga Prefecture, soybeans and azuki beans are grown on the banks of rice fields. Since ancient times, dishes using soybeans have often been eaten at celebrations, rituals, and festivals. Shrimp and Beans is one such dish. Shrimp and Beans can be made with inexpensive ingredients and are also eaten daily because it is easy to preserve. It is also eaten on New Year's and other auspicious days with the hope of longevity, as a common saying is "May they live long until their hips bend like shrimp." Lake shrimp live widely in shallow waters where aquatic plants grow in Lake Biwa and live within 10 m of water from spring to summer, which is the breeding season. In winter, they move to deeper places, and the traditional fishing method "Shrimp Tatsube Fishing" is used. From spring to summer offshore fishing nets are used. Shrimp tatsube fishing is a traditional fishing method that uses a special basket called a "tatsube"and puts bait in the basket and sets it in the water. It is a mechanism that prevents shrimp that have entered the basket from coming out. In addition, offshore net fishing is a type of bottom trawling method that uses fishing boats to set up nets and roll them up.
• 🍲Ebi Misosiru(Shrimp miso soup)📍 KagawaIn the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps that grow only to about 10 cm in length are called "small shrimps," and the "shiba shrimps" used in "Ebi Misosiru(=Shrimp miso soup)" are also classified as small shrimps. The Ugajinja Shrine in Toyonaka-cho, Mitoyo City, holds an annual autumn festival to give thanks for a good harvest. Known as the "doburoku festival," it is a lively event that also includes an entertainment contest. After the ritual is performed, "doburoku(kind of sake)" is served to the participants. At that time, "Ebi Misosiru(=Shrimp miso soup)" is also served along with rice and "namasu (=sweetened boiled fish paste)" as a local delicacy. Ugajinja has been using the traditional method of making "doburoku" since about 300 years ago, when it was first permitted to brew "doburoku". Ugajinja is the only shrine in Shikoku permitted to make "doburoku", and in March, "doburoku" is offered to the Ise Shrine, and the set of ancient brewing tools used are designated as a prefectural cultural asset.
• 🐟Ebi mochi(Shrimp mochi)📍 MiyagiMiyagi Prefecture has an abundance of mochi dishes; there are said to be over 50 different kinds. Naturally, mochi is eaten during annual events like New Year's celebrations, weddings, memorial services, and funerals, but it is also eaten during breaks while working on the farm. Though it used to be that mochi was made at home, recently there are increasing numbers of people who purchase ready-made mochi. Particularly in the northern parts of the prefecture, there is a rich variety of mochi, including adzuki mochi, mochi soup, grated radish mochi, ginger mochi, shrimp mochi, and fermented soybean mochi. Indeed, at any one time there may be five or six mochi dishes on a single dining table. Amongst such variety, shrimp mochi stands out for its delicious-looking red-and-white appearance. During New Year, it is offered as a special treat to visiting guests. Kurihara is an agricultural region situated in the interior of Miyagi Prefecture. As such, freshwater shrimp and loach caught in rice paddy irrigation canals and ponds provide an important source of protein. Shrimp mochi, made using that precious source of protein that is freshwater shrimp, and smoked mochi, made using pond loach, are meals for special occasions in Kurihara. "Shrimp mochi ”is made by taking pond-caught freshwater shrimp, seasoning it with soy sauce and sake, and combining it with fresh mochi. Though the preparation is simple, since the shrimp are left intact when mixed with the mochi, the dish leaves a strong impression on someone seeing it for the first time.In addition to rice cake dishes, swamp shrimp is also served over boiled rice or with grated radish.
• 🍱Ebiimo to Boudara no Taitan📍 Kyoto"Ebi-imo and Boudara no Taitan (Simmered Dish)" is a local dish from Kyoto, featuring traditional Kyoto vegetables called ebi-imo, known for their shrimp-like shape and striped pattern, and Boudara, a dried type of cod from Hokkaido, which are slowly cooked by simmering them together. The ebi-imo has a dense and sticky texture with a unique richness in flavor, making it a popular traditional vegetable in ordinary households. Due to its resistance to falling apart during cooking, it is often used in simmered dishes. Boudara is dried cod, primarily brought in from Hokkaido. Kyoto, once the imperial capital, gathered various ingredients from all over Japan, fostering a culture of creatively enjoying these ingredients. One characteristic of Kyoto cuisine is "deaimon," which refers to dishes that combine seasonal ingredients to complement each other's positive qualities. "Ebi-imo and Boudara no Taitan (Simmered Dish)" is indeed a representative dish of this "deaimon" culture. The gelatinous quality from Boudara is said to prevent the ebi-imo from falling apart, while the ebi-imo's natural bitterness helps tenderize the Boudara.
• 🍱Ebisu/Berobero (Chilled agar jelly with whisked egg)📍 Ishikawa"Ebisu" is a chilled Kanten (agar-agar) jelly with whisked eggs. It is an essential ceremonial dish for festivals and celebrations. It is said to have its roots in "Tamago Kanten" (egg agar-agar) documented in Edo-period cookbooks such as 'Edo Ryōri Tsū' and 'Ryōri Hyakuchin'. It was a delicacy crafted from eggs and sugar, which were precious commodities at that time. It is a staple item in osechi cuisine, and is placed on the first layer along with herring roe and kamaboko (red and white fish paste). It also has different names depending on the region. It is also referred to as 'berobero' due to its smooth appearance. It is also called "hayabeshi," and the name is said to be derived from the local confection "yubeshi" in Wajima City. "Yubeshi" is made by kneading yuzu fruit pulp and glutinous rice flour and steaming it, while "ebisu" can be easily made with agar and eggs only. This is said to have led to the name "Hayayubeshi," which in turn became "Hayabeshi". In Toyama Prefecture, where the former Kaga Domain was located, it is known by the name "bekkou." In Kanazawa and Noto, sugar and soy sauce are used as the base for seasoning, giving it a dark brown appearance similar to "bekkou" (amber). In Komatsu and the Kaga region, it is seasoned with sugar and salt, resulting in a whitish appearance. Because of its sweet and salty taste, some locals say they cannot tell whether it is a side dish or a snack.
• 🍱Ebiten📍 EhimeHiuchinada is full of fresh seafood and in Niihama and Kawanoe (now a part of Shikokuchuo) cities, small shrimps called “jakoebi” measuring to 2 to 5 cm in length were widely caught, and these shrimps have been used in home cooking for a long time. “Jakoebi” can be prepared in different ways, and it is delicious simmered or baked. People of all generations love this shrimp. “Ebiten” is a deep-fried dish made with mashed tofu, white fish and “jakoebi”. Nowadays, the dish is prepared with fresh goby, largehead hairtail or cod caught from Hiuchinada and is combined with fresh “jakoebi” and custom-ordered tofu with the water squeezed out from the start. The ingredients are blended using a food processer, and flavored with salt and sugar. Only a small amount of salt is used to enhance the natural sweetness of the tofu and the aroma of the shrimps. Each piece of “ebiten” is made by hand and deep-fried in rapeseed oil. The “ebiten” is flipped over many times so that it does not get charred.
• 🍲Ebizakko (Simmered Shrimp)📍 FukuokaThe Buzen Sea brings us abundant blessings. Located in the Suonada Sea, which stretches from the eastern coast of Fukuoka Prefecture to the northern coast of Oita Prefecture, it is an inland sea area with a muddy or sandy sea bottom and large tidal ebb and flow, with vast mud flats in the coastal area. Small bottom trawl nets and small fixed nets are the main fishing methods, and many fish such as flatfish and crustaceans such as shrimps and gourami are landed. Small, soft-shelled shrimps, similar to shibaebi, are often landed in the Buzen Sea. The shrimp used for shrimp zakko is not a specific type, but rather several small shrimp, including red shrimp, monkey shrimp, and tiger shrimp. It is also called simply zakko by the locals, a general term for a variety of small shrimps caught in fisheries. It is a fisherman's delicacy, made from the small shrimp that can be caught in abundance and cooked quickly and freshly.
• 🐟Eel Tofu📍 ShimaneIn 1756, Lake Nakaumi, which straddles the boundary between the cities of Matsue and Yasugi, suddenly experienced a bountiful catch of eels. Sagoemon, a merchant from Matsue, took notice of the bumper catch and set out to sell eels in Osaka. He put the eels in baskets and left Yasugi Port, carrying them on his back with a balance bar. He transported them via the Izumo Highway to Okayama Prefecture and Osaka, making full use of overland and water routes. It is said that 20 to 30 people formed a convoy and walked through the Chugoku mountain range on a series of rough roads. The route taken by the convoy is also known as “Eel Road” or “Eel Highway,” with traces of it still evident today. Izumo eels are said to have had a great influence on the food culture in Osaka, so much so that at one time the city was flooded with eel restaurants named “Izumo-ya.” Because the idea of opening the belly of a fish is reminiscent of seppuku (ritual suicide), eel shops in the Kanto region serve eels with the back open and the head removed, while eels with the belly open and the head attached are the norm in the Kansai region. This culture of opening the belly is said to have come from Izumo, triggered by large eel shipments. Even today, eels are still eaten in the Izumo region, and are enjoyed in a variety of dishes such as shiroyaki (grilled eel without sauce), kabayaki (grilled eel with sauce), unaju (eel over rice), chirashizushi (scatted sushi), and “eel tofu” cooked Yanagawa hot pot style.
• 🍱Egg agar/soy sauce agar📍 YamagataIn Yamagata Prefecture, dishes using agar have been eaten for a long time, and it is also served as a tea snack. In the Shonai area, agar as a sweet dessert is mainstream, and the most popular one is "egg agar". It has a sweet soy sauce flavor and is made for celebratory occasions such as festivals and the New Year. It is said that the combination of agar, which is deeply rooted in the Japanese diet, and eggs, which were a valuable commodity at the time, has become popular as an event food. Boiled or beaten eggs are sometimes added as well, and the flavor is distinctively sweet and salty with soy sauce and sugar. Also in the prefecture, there is "egg agar" which is sweet and salty, as in the Shonai region, and "walnut agar", which is chopped walnuts seasoned with sugar and soy sauce. Furthermore, in the Okitama area, there are many agar dishes such as agar with vegetables and mustard agar mixed with kneaded mustard. "Mustard agar" is treated as an item on the Buddhist menu.
• 🍜Eggplant Somen📍 IshikawaIshikawa Prefecture was once known as a production area of the somen (thin noodles). In Wajima City, Okunoto, which used to be a major production area, the production of somen was rooted in the Muromachi period (1336 - 1573) and has a longer history than the lacquerware “Wajimanuri”. In the Edo period (1603-1868), the reputation grew even more, and it was exported to various regions. The common people used it as a specialty gift, and the famous brands were even used as a gift to the shogun (general). However, by the beginning of the Showa period (1926-1989), it declined as an industry, and the specialty was replaced by Wajimanuri. The "Daimon Somen" made in Tonami City's Daimon district in Toyama Prefecture is said to have been handed down from Noto through medicine peddlers in the late Edo period. The vestiges of the production center of somen can be seen in the local dish, "Eggplant Somen", eaten in Kanazawa City. “Eggplant Somen" is a dish of simmered eggplant and somen. Since the somen are simmered softly, they are eaten more like nimono (simmered dishes) than noodle dishes.
• 🍱Ego📍 Fukushima"Ego" is a dish made from "Egokusa" seaweed boiled to dissolve, then set in rectangular shape. It's like Kanten (=agar-agar) or jelly, and eaten with mustard soy sauce. This is a local dish mainly eaten in the Sea of Japan side, and it is said that it was brought to Fukushima as an appetizer with sake from Niigata in the late Edo Era, and it was prevailed because the place was "shukuba" (post station). Now it is eaten not only in Nishi Aizu, but also in the river basins of the Aga River and the Tadami River. "Ego" has been cooked since around Meiji Era. It was believed that merchants from Niigata walked around to sell "Ego". By the way, the locals call "Ego" "Igo" with their local accent.
• 🍱Ego no Sumiso-ae📍 NaganoThe name "Ego" comes from boiled and kneaded seaweed called "egogusa," and it is a regional cuisine passed down throughout Niigata Prefecture. Egogusa is said to have been brought to mountain villages in Shinshu by peddlers from fishing villages along the Sea of Japan, and "Ego" is mainly eaten along the "Shio no Michi" (Salt Road) extending from the Daihoku area to the Nagano Nishiyama area (Shinshushinmachi, Ogawa, Nakajo, Naniai, etc.). In the days before refrigeration, well-preserved seafood was a valuable source of nutrients that were often deficient in the land-locked Nagano Prefecture. Ego is thought to have been eaten towards the end of the Taisho era, and it was transported over several days from the coast of Niigata Prefecture. In the Iiyama region, their version of "Ego" is simply boiled and dissolved. It is eaten in many areas excluding the southern regions, and is eaten with karashi (mustard) soy sauce, karashi sumiso (vinegar miso), plain karashi, etc. In Kijimadaira and Azumino (near Toyoshinaminamihotaka), it is called "Igo" and is sun-bleached prior to boiling and dissolving, then eaten with sansho (Japanese pepper) miso, bonito flake soy sauce, wasabi soy sauce, karashi soy sauce, etc. Egogusa brought from Niigata Prefecture was often sold out in the Hokushin area, and rarely reached the larger cities of Nagano and Matsumoto. This is said to be the reason why it spread and took root mainly in the northern part of Nagano Prefecture. As a regional cuisine of Niigata Prefecture,some areas have a custom of boiling and dissolving Egogusa in the original color, and other areas wet the Ego and dry it in the sun until it becomes white, then boil and dissolve before eating. It has been passed down as a meal to serve during festive events.
• 🍚Ehomaki / Makizushi (Sushi rolls)📍 OsakaOn Setsubun (the day that spring begins in the old Japanese calendar, nowadays usually marked between 2 and 4 February), it is customary to face the "lucky direction" for that year, and eat an entire makizushi (sushi roll) whole for good luck. These sushi rolls are referred to as ehomaki. The lucky direction is determined by onmyodo divination ("the way of yin and yang"), and varies depending on the year: in 2022 it was north-northwest, and in 2023 it is south-southeast. It is said that this custom began in Osaka, but its exact origin is uncertain. Various theories hold that it was born from a game in geisha quarters, or was practiced by the merchants of Osaka and Semba when praying for good business. It does not appear to have been a particularly prevalent custom before the end of World War II, but it was advertised from the 1970s as a sales promotion tactic by the seaweed industry. Furthermore, convenience stores and supermarkets started selling ehomaki in the 1990s, and from then on, the practice of eating these sushi rolls on Setsubun spread throughout Japan. Originally there were no particular rules or prescriptions on the kinds of sushi rolls eaten, but in recent years futomaki (thick sushi rolls) using 7 ingredients - to correspond to the Seven Gods of Fortune - have become the norm.
• 🍲Ei no Nikogori (Stewed Ray dish)📍 Nara"Ei no nikogori" is a stewed ray dish with sweet and spicy sauce. It is a standard local dish in the Katsuragi area and other areas in the prefecture. The gelatinous substance of the ray dissolves into the broth when it is boiled, and when it cools down, it hardens into a jelly-like substance. This jelly-like dish is called nikogori, which this ray stew dish's name came from. The Katsuragi area had long been in close contact with Osaka's Kawachi district. When fish landed in Osaka, they arrived quickly via the Takenouchi Highway, making it possible to enjoy the freshest seafood. In particular, rays, which produce an ammonia smell when they are no longer fresh, were used to make this dish. Ray stew was also served at autumn festivals. "Noppei" and this "Ei no nikogori" were also eaten at the Onmatsuri Festival held at the Wakamiya Shrine of the Kasuga Grand Shrine in Nara.
• 🐟Etsuno-nanbanzuke (Etsu fish dish)📍 FukuokaEtsu fish, also known as "phantom fish," is found only in Japan in the area around the mouth of the Chikugo River, which flows into the Ariake Sea. A member of the Japanese anchovy family, it grows to about 30 cm in about three years. Juveniles stay in the river until they are around 5 cm in length, after which they migrate to saltwater areas. From May to July, adult fish migrate up the Chikugo River and other rivers to spawn. Only during this short period is the season open for fishing. The fishing method is drift-net fishing, and since the fish are sensitive to weather and water temperature, fishermen rush out on warm days with a southerly wind. The fish that are caught in the nets bounce and die with their silver scales shaking. Beautiful things have short lives, indeed. This is the reason why it is called a "phantom fish" . The "Etsu Hunting Boat," held during the Etsu fish fishing season, is a popular summer event in Okawa City, offering a close-up view of Etsu fish fishing and enjoying freshly caught Etsu fish cuisine on a houseboat.
• 🍚Fermented Sweetfish Sushi📍 Gifu“Fermented sweetfish sushi,” a preserved sweetfish dish, is a fermented food made by stuffing sweetfish full of freshly cooked rice and pickling it in a barrel for about two months. Salt, sweetfish, and rice are pickled with the help of bacteria, and the meal provides a valuable source of protein in the winter and increases the shelf life of the seasonal fish. The first thing that comes to one's mind upon thinking of sweetfish in Gifu is cormorant fishing, with a history said to be over 1300 years old. “Nagara River Cormorant Fishing'' was supposedly used by Oda Nobunaga to convey hospitality. In the Edo period, sweetfish caught while cormorant fishing was used to make ayu-zushi (fermented sweetfish sushi) and presented to the Tokugawa Shogunate family. Today, the road along which the ayu-zushi was transported is called Ayu-zushi Highway, or Sushi Highway.
• 🍱Fu no karashi ae📍 FukuiThe annual major event in various schools of Jodo Shinshu (Pure Land Buddhism) known as “Hoonko,” is held around the anniversary of the death of the sect's founder, Shinran Shonin (November 28 on the lunar calendar or January 16 on the Gregorian calendar). It takes place from autumn to the beginning of the new year. In Fukui Prefecture, this event is referred to as “Honko-san” or “Okosama.” “Fu no karashi ae” is one of the vegetarian dishes served to the people who gather to observe the Hoonko, and because it uses wheat gluten and miso, it's a valuable source of protein among vegetarian dishes. The seasoning uses “jikarashi” made from “karashi seeds” from Fukui Prefecture, a type of Japanese mustard, to create a unique fragrant aroma. The secret to making it lies in the method of grinding whole “karashi” (mustard) seeds into a near-powdered form without removing the oil. It has been produced by a long-established store founded in the mid-Edo period and continues to be made using the same technique to this day. The square-shaped wheat gluten commonly used in this dish is produced in Echizen City. Some parts of the wheat gluten are colored red, adding a touch of color to the dish.
• 🍱Fugu no Karaage📍 YamaguchiYamaguchi prefecture is famous for its fugu dishes. There are several types of pufferfish, and most have poisonous ovaries and livers. Each prefecture in Japan issues a license to professionals who are permitted to prepare the pufferfish to be eaten. In Yamaguchi, there are several good fishing grounds and fugu has been prepared and eaten in this prefecture for a long time. The Shimonoseki region is famous for tiger pufferfish, which is an expensive fish and is used for sashimi named “tessa” or “fugusashi”, and fugu hot pot dishes named “tecchiri”. In the Hagi region, purple pufferfish are caught, and this fish is known for its sweetness and chewy texture. Green rough-backed pufferfish is also caught in this region and this fish is cheaper than other kinds of pufferfish making it a popular ingredient to use at home. It is most often used to make “Fugu no Karaage”. Fugu fillets are seasoned and then deep fried in oil and the crispy outer crust, and the softness of the fish go well together. At high end restaurants that serve fugu course meals using tigerfish, the karaage is also made with this expensive fish.
• 🍱Fuka no Yuzarashi📍 Ehime"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, including Isabafuka, Mabuka, Hoshibuka, etc. This dish is said to have began when, in the past, fuka that were caught by fishermen but could not be sold were mixed with vinegared miso and made into a side dish. It has a pleasant texture, with firm flesh and crunchy fins. The preparation is so time-consuming that even if you start making it in the morning, it won't be ready until the evening, so it is only made by a small number of businesses. It is a dish that you never tire of eating, with a harmony between the mild-flavored fuka and light, tangy vinegar miso, and it is popular as a drinking snack or as part of a banquet platter. Fuka is eaten in many regions, including places far from the sea where it is difficult to obtain fresh fish, such as the mountainous parts of the Chugoku region. However, in Uwajima City, it is held in equally high regard as fresh sashimi.
• 🍚Fukagawa meshi/Fukagawa don (Fukagawa rice bowl)📍 TokyoFukagawa-meshi" is said to have been originally made by quickly boiling leeks and raw clams in miso and pouring the broth over rice. Today, there are two types of "Fukagawa-meshi": bukkake and takikomi. There is also "Fukagawa nabe" which is not served over rice. In the Edo period, there were many mud flats in what is now Tokyo Bay, which were a treasure house of shellfish. A part of the Oyokogawa River that runs south of the Eitai and Saga areas in Koto-ku was called Fukagawa-ura, and when the tide ebbed, a sandbar spread out and was famous as a fishing town where clams, clams, and green clams could be caught in abundance. Until the early Showa period (1926-1989), there were many food stalls selling Fukagawa-meshi in Asakusa, and the dish was well known and eaten at home. Since the Edo period (1603-1867), only the meat from the shell, called "nukimi," had been sold, giving rise to "takikomi-gohan" (cooked rice with nukimi), and "shirukake-meshi" (rice with hot soup poured over it to keep it warm) became an established Edo way of eating rice. Due to the pollution of the water and the progress of land reclamation, the area lost its fishing grounds around Fukagawa due to the abandonment of fishing rights in the 1950s, but there are still tidal flats such as Sanbanze in the Chiba area where shellfish can be caught. In Fukagawa, the opening of the Basho Memorial Museum and the Fukagawa Edo Museum has brought tourists to the area, and the efforts of restaurants to revive the once beloved Fukagawa-meshi have brought it back to this area. The umami of fresh raw clams and coarsely chopped green onions is combined with miso, and this extract soaks into the rice, filling the mouth with an indescribable flavor, a traditional Edo food that still remains today.
• 🍱Fuki no nitsuke📍 AichiFuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokkaido to Okinawa, and has been eaten since the Heian period. Most of the butterbur distributed today is "Aichi Wase Fuki," a traditional vegetable of Aichi Prefecture. The Chita Peninsula is a major production center of Aichi early-blooming butterbur, and its history dates back to the middle of the Meiji period. It was discovered in what is now Tokai City, and spread to the surrounding areas because of its quick leaf growth, thick stems, and good aroma. The Chita Peninsula has no major rivers, which has been a challenge for agriculture, but with the construction of the Aichi Irrigation Canal in the Showa period, the harvest became more stable. Currently, "autumn butterbur" is harvested from October to January of the following year, and "spring butterbur" is harvested from February to May. Aichi Prefecture, which is one of the top producers of butterbur in Japan, is also familiar with dishes using butterbur. One of the most popular dishes is "fuki no nitsuke" (stewed butterbur). The stems of Aichi early-blooming butterbur are very thick, so its crunchy texture can be enjoyed.
• 🍚Fuki-dawara (Soybean Rice wrapped in Butterbur Leaves)📍 NaraIn the Yamato Kogen region, the day marking the beginning of rice planting is called "Sabiraki", and on this day, people create "Fukidawara" and offer it on household altars, praying for a bountiful harvest. Since it is made on the day of the start of rice planting, it is also called "Sabiraki Gohan" or "Daizu Gohan." The use of butterbur leaves for wrapping imparts a delightful fragrance to the dish. The soybeans cooked with rice symbolize the wish for the beans to grow large and abundant. Due to its resemblance to a rice bag, it is called "Fukidawara." People arrange 12 rice seedlings and 12 Fukidawara on the ridges of the paddy field, offer them, and then the family gathers to pray for a fruitful harvest and safety during the rice planting period. Afterward, they eat the dish right there before proceeding with the rice planting.
• 🍚Fukidawara (Butterbur Lead-wrapped Soybean Rice Balls)📍 MieMie Prefecture is a center for the cultivation of rice varieties such as Iga-gome and Musubi-no-Kami. In many areas of the prefecture, events are held to pray for a good harvest each year. In the Iga region, for example, people offer fukidawara (butterbur bales) to the god of the rice fields along with things like Japanese pampass grass, which easily diverts water to the mouth of the waterway, and the branches of chestnut trees, which bear large fruit, to pray for a good harvest and give thanks to the god when rice is planted for the first time. Thirteen fukidawara are placed on a colander and offered to the gods, one for each of the months of January through December and one for the god of the rice fields. Fukidawara, which look like small rice balls, are also made as a light lunch (snack) for rice planting. Wrapping the warm rice in a butterbur leaf enhances the aroma of the butterbur and salty flavor of the soybean rice. Fukidawara can also be made from fava beans, which are said to bring good luck because they are the only beans that grow upward, or other peas. Fukidawara exemplify the wisdom of daily life as they can be eaten as a snack or light lunch while working in the fields without having to wash your hands, while the leaves can be returned to nature after eating. Furthermore, in the Nakanosho region (Matsusaka City), “saburagi gohan” is made by wrapping soybean rice in a butterbur leaf, then tying it with straw. The name is derived from the fact that the dish is made during the “saburagi (opening of the rice fields)” event to pray for a good harvest.
• 🍱Fukinotou-miso (butterbur sprouts with miso)📍 ShimaneButterbur sprouts, also known as "Fukinoto", are a well-known delicacy in spring. Shimane Prefecture is particularly famous for this wild vegetable, which is abundant in its clean water and fertile land. The arrival of spring is heralded by these sprouts, which can be found growing in rice paddies, mountain forests, city banks, and parks. They are picked by elderly people on their walks, and children on their way home from school. Butterbur sprouts are so common that they grace dinner tables in every household, and some farmers even devote part of their farms to their cultivation. Because they can be frozen and stored, it's easy to procure large quantities of butterbur sprouts and enjoy them year-round. These sprouts can be used in various dishes like tempura, salad, and stir-fry. "Fukinotou miso" is a popular dish made with miso and butterbur sprouts, which is often served with rice and as a snack with alcoholic beverages.
• 🍱Fuku Sashi📍 YamaguchiYamaguchi Prefecture's prefectural fish is the fugu, a well-known, high-end fish that is representative of the prefecture. The Shimonoseki and Hagi areas are particularly famous for their fishing grounds, and longline fishing, the mainstay of fugu fishing, was born in Yamaguchi Prefecture and has been improved over the years. The Shimonoseki area has a particularly long history of fugu eating, and is known as the home of fugu, with a high concentration of processing plants and restaurants, and natural and cultured fugu from all over the country. There was once a time when eating fugu was prohibited. This was because Hideyoshi Toyotomi issued a ban on eating fugu after a soldier died from eating fugu during his expedition to Korea. Later, Hirobumi Ito was impressed by the taste of fugu, and the ban was lifted only in Yamaguchi Prefecture in 1888. The first restaurant officially authorized to serve fugu cuisine, Shunpanro, is also famous as the site where the Sino-Japanese Peace Treaty was concluded. Nevertheless, it is said that the general public still ate fugu, and at that time it was sometimes used as an ingredient in miso soup. After the ban on eating fugu was lifted, the city of Shimonoseki, the site of the ban, developed along with fugu. In the Shimonoseki area, fugu is called "fuku" in reference to good luck and fortune, and its sashimi is called "fuku sashimi. The sashimi is sliced thin enough to be seen through, and is served in a variety of ways, such as "Kiku-zari," which looks like a chrysanthemum flower, and "Tsuru-zari," which resembles a crane.
• 🍱Fukumen📍 Ehime“Fukumen” is said to have been passed down as an event food for the Uwajima clan, and the main ingredient, konjac, is made from konjac potatoes, which were often harvested during the famine of the Edo period, and at the time, it began to be cultivated for food security. There are several origins of the name “fukumen.” In Uwajima, konjac is called “yamafuku,” and for this dish, it is cut into thin strips like noodles, so it is called “fukumen.” Also, there are theories that it got its name because the konjac is completely covered with minced meat, and also because “fukume” means to cut the ingredients into small pieces. It is said to have come to be served as a special occasion dish to represent the four seasons, with the pink minced meat placed on top of the konjac representing spring, the green onion representing summer, the orange tangerine representing autumn, and the white minced meat representing winter.
• 🍱Fukuregashi📍 Kagoshima“Fukuregashi” is a local sweet made by steaming a mixture of wheat flour, baking soda, brown sugar, and other ingredients. Because baking soda is used to make it plump, it is also referred to as “soda candy,” “fukurakan,” and “fukurekan.” It's said that brown sugar strongly established itself as a sweetener in Kagoshima in the Edo period. It's believed that the Satsuma domain, rulers of the Ryukyu Kingdom at the time, monopolized the growth of sugarcane and production of brown sugar in the Ryukyu and Amami regions, turning it into a tremendously profitable commodity. Land taxes at the time were paid with the uniquely valuable brown sugar rather than rice, and its monopolization allowed finances to recover quickly. On the other hand, because the islanders had little choice but to prioritize brown sugar production, the regular daily production of food became unsustainable and a critical situation arose called the “brown sugar hell.” Thanks to this history, brown sugar became popular throughout Kagoshima, and various local dishes utilizing brown sugar were born along with that popularization. Among those sweets, “getanha” is another local Kagoshima dish that uses brown sugar.
• 🍱Funa Miso (Crucian carp Miso)📍 Aichi"Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reaches of the Kiso Three Rivers, which collectively refer to the three rivers, Kiso River, Nagaragawa River, and Ibigawa River, flowing through the Nobi Plain. It is enjoyed not only in the Owari region but also in the southwestern part of Gifu Prefecture, in the Mino region, and in places like Kisosaki Town in Mie Prefecture. The Kiso Three Rivers are blessed with river fish such as crucian carp, carp, and mullet, making them an important source of protein for the local residents. River fish cuisine has a long history of development in this area. Additionally, the red miso (miso made from soybeans) used in "Funa Miso" is a representative seasoning of Aichi Prefecture. This miso is created by cultivating koji mold on soybeans, producing koji from the soybeans, and then fermenting and aging the soybean koji for an extended period. The fermentation and aging process lasts for at least one year and can extend to two or three years, resulting in a rich, complex flavor profile with a deep umami, acidity, and a unique astringency. One well-known brand of this type of miso is widely recognized as Haccho Miso. The use of red miso helps eliminate the specific odor of river fish, enhancing the umami flavor in the Funa Miso dish.
• 🍱Funa zushi📍 ShigaNare-zushi is an ancient type of sushi, made by fermenting salted fish and rice in a marinade. It is called nare-zushi because the fish becomes "acclimated" or "ripe" as fermentation progresses. Nare-zushi is a method of processing fish for long-term preservation, and is an excellent preservation method because it allows easily perishable fish to be fermented and eaten throughout the year. In Shiga Prefecture, crucian carp, Japanese carp, lotus root, moroko, ayu, hai, loach, carp, loach, and other fish are made into nare-zushi. Funazushi is a typical example, and is often offered as a sacred dish at festivals held at shrines to pray for fertility. Funa-zushi is often made from nigorobuna (crucian carp) caught in Lake Biwa. The whole crucian carp is marinated, and the lactic acid produced during fermentation softens the bones, making it possible to eat all the way down to the bones. The increased lactic acid bacteria also have a beneficial effect on the intestinal tract and are highly nutritious. In Shiga Prefecture, there is a long-standing custom of eating funa-zushi instead of medicine when suffering from stomachaches or poor health. Nare-zushi, which has been popular since ancient times, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets in 1998.
• 🍱Funankogui📍 SagaThe Ariake Sea has a tidal range of about 6 meters, and at low tide, tidal flats extend 5 to 7 meters offshore. Although fish and shellfish of unusual shapes and sizes can be caught here, an alternative source of protein was needed during the off-season in winter. One such fish that was valued as a wintertime protein source was crucian carp, a river fish. It is the most common freshwater fish caught in Saga Prefecture, and is often caught in the creeks of Shiraishi and the Saga Plain, as well as in rivers. Farmers, in particular, catch crucian carp when draining rice paddies in the fall to dry them for long-term preservation. A famous local dish using crucian carp is "funankogui. Also called funanokogui, this dish consists of crucian carp wrapped in kelp and slowly simmered with seasonal vegetables such as radish, and is softened so that it can be eaten right down to the bones. It is loved as a local delicacy because of its unique flavor and lack of fishy smell. It is always served on special occasions throughout Saga Prefecture, and when it is prepared at home, it is customary to make a large pot of it and distribute it to neighbors. In Kashima City, there is a custom of offering funankogui to Ebisu-sama on January 20, the 20th day of the New Year, to pray for a good catch, prosperous business, and family safety. According to some accounts, the sea bream offered to Ebisu-sama was too expensive for the common people to afford, so they used crucian carp, which is similar in shape, to make up for it, or crucian carp was used instead of fish that could not be caught in the Ariake Sea in winter. In addition, a "funa-ichi" (funa market) has been held for more than 300 years on the 20th day of the New Year, where fresh live funa are sold as ingredients for "funankogui".
• 🍱Funayaki📍 Fukuoka“Funayaki” is an afternoon snack made from flour which has been passed down in the Chikugo region since ancient times. Water and flour are mixed together and made into thin, circular discs which are then cooked. It is often stuffed with a variety of ingredients that change depending on the region and the household, from piling in brown sugar to make an afternoon snack to sandwiching pickled mustard greens to make a light meal. Wheat is widely cultivated in the Kyushu region, especially in the wide and flat water basin of the Chikugo River found in the north; Fukuoka Prefecture and Saga Prefecture make up about 80% of all Kyushu's cultivated land. Thanks to this, wheat production flourished and “funayaki” is cheap to make, which is why it has been so widely consumed across the Chikugo region. It is said that the “funa” in funayaki comes from the Japanese word “fune,” which means ship, and this is because the discs were originally cooked in large pans with curved bottoms, so that when you folded the funayaki in half, it looked like a ship. Of course, this is just one of many theories on the name's origin.
• 🍱Furai (Japanese Pancake)📍 Saitama"Furai" in the northern Saitama region, including Gyoda City, is not a fried dish but rather a grilled one. It involves cooking a batter made of wheat flour and water, then adding vegetables, meat, and other ingredients. It is a dish similar to okonomiyaki or crepes. Originally, "Furai" was a simple snack made by farmers. The dish gained popularity, especially in the early Showa period, among female workers at sock factories in Gyoda, where it was easy to make, affordable, portable, and filling. It became well-established with an increasing number of shops offering it, and today, it is served in over 20 restaurants in Gyoda City. The name "Furai" has various theories, such as being derived from the region's history as a fabric-producing area ("Furai"), from the use of a frypan, or as a play on words with "Fuku yo koi" (Bring wealth).
• 🍲Furofuki Daikon(Simmered Daikon Radish)📍 KyotoSeveral varieties of daikon radish are enjoyed in Kyoto. Among them are the "Aomi Daikon" from Nakagyo Ward, "Karashi Daikon" from Kita Ward, and "Sawaga Daikon" from Maizuru City in the Chutan area. However, the most well-known is the Shogoin daikon. This radish's ancestor, "Miyashige Daikon," was cultivated from seeds brought from Owari during the Bunsei period (1818-1830). Farmers in the Shogoin area of Otagi County (now Shogoin, Sakyo Ward) selectively bred a round variety of Miyashige Daikon that became known as Shogoin Daikon. It is grown throughout the prefecture, in locations including Kyoto City, Kameoka City, Kumiyama Town, and Kyotango City in the Tango region. Shogoin Daikon, along with Aomi Daikon and Karashi Daikon, is recognized as a traditional Kyoto vegetable that has been cultivated in the city for generations. The flesh of Shogoin Daikon is dense yet soft, sweet, and devoid of bitterness. Known for its low tendency to fall apart when cooked, it boasts a smooth and viscous texture when simmered due to its high water content and low fiber content. "Furofuki Daikon" is a typical regional dish made with Shogoin Daikon.
• 🍱Furofuki daikon📍 AichiAichi Prefecture is blessed with a mild climate throughout the year, partly due to the influence of the Kuroshio Current running through the Pacific Ocean. In addition, agriculture has long flourished due to the large rivers represented by the Kiso San-river (the generic name for the three rivers flowing through the Nobi Plain: the Kiso, Nagara, and Ibi Rivers) and water for agricultural use. The fan-shaped land created by the Kiso River has large grains of sand and good drainage, making it suitable for the cultivation of root crops that grow underground, and the production of daikon radish flourished. Three types of daikon are certified as traditional vegetables of Aichi Prefecture: the sweet Miyashige daikon, which is representative of Owari; the Koryo daikon, which is grown mainly in Ama City and is often used in stewed dishes; and the Moriguchi daikon, which is used for pickles, with the longest growing over 180cm. The "Aokubu Daikon" commonly seen in supermarkets is said to have its roots in "Miyashige Daikon," and the "Koryo Daikon" is said to have its roots in "Nerima Daikon," which is famous in the Kanto region. Since the area is famous for its daikon, daikon dishes are also very popular. In addition to "miso oden," "furofuki daikon" is also popular. The miso sauce for "furofuki daikon" in Aichi Prefecture is made with soybean miso (red miso), which is also an indispensable ingredient in the food of Aichi Prefecture. The richness and unique astringency of the soybean miso goes well with the daikon radish, which is sweetened by the dashi broth.
• 🍱Furu-takuan no Nimono📍 FukuiIt is a local food representative of Fukui Prefecture, which has been loved since long ago. It is called "yomokonji" in the Kono area of Minamiechizen Town (formerly Kono Village). Further, in the Asahi area of Echizen Town (formerly Asahi Town), the takuan that have been pickled in rice bran, desalinated in water, re-seasoned and then eaten are also called "daimyoni." "Takuan," which are pickled from fall to the end of the year to preserve harvested daikon radishes, become "furu-zuke" (well-pickled vegetables) in the following year during takuan-pickling time, when they become more sour. They are then desalinated in water and flavored with dashi broth, soy sauce, chili pepper flakes, etc. to make "furu-takuan no nimono." It is a regional dish extremely popular in Fukui Prefecture which is often eaten at home, and can be enjoyed warmed or chilled without losing its flavor. The name it is given differs by region and household; besides the affectionately named "furu-takuan no nimono" and "takuan no taitan," it is also called "zeitakuni" (luxurious boiled food) for the extra effort it takes to transform takuan, which can be eaten as-is, into another dish. The olden-day wisdom which devised a way to eat old takuan in a precious and delicious way lives on.
• 🍡Fusube Mochi📍 MiyagiIn Miyagi Prefecture, a major region for rice production, mochi has long been eaten at New Year's, weddings, memorial services, funerals, and other annual events. It has also been customary to eat mochi on special occasions like the equinoxes, Obon, and when the farming season comes to an end. The “fusube mochi” combines Miyagi's mochi culture and the unique food culture in Kurihara City, which is far inland from the sea. In the inland area of Kurihara City away from the sea, crucian carp, swamp shrimp, loach, and sea cucumbers have historically been important sources of protein. Loaches are eaten raw, but if caught before the winter, they are soaked in fresh water to remove any mud from them, then skewered and boiled, before being skewered and roasted. Smoking the loach is called “fusuberu,” which is where the name “fusube mochi” comes from. You then mix the chopped with grated burdock root and radish, fried in oil and boiled with water. Then, you add soy sauce and chili pepper to the mixture to make it spicy, and you mix in the mochi. This local cuisine with a touch of chili pepper has been used to warm the body in colder seasons and to stimulate people's appetites in the hot summer months. When loach is not available, you can use minced chicken or dried fish powder instead.
• 🍱Futatabi dango📍 MiyazakiNobeoka City, located in the northeastern part of Miyazaki Prefecture and facing the Sea of Hyuga to the east with five rivers flowing through it, is rich in nature and has a popular snack called "Futatabi Dango" among the locals. The process begins with mixing glutinous rice flour and wheat flour in the ratio of 6 to 4, adding water, and kneading until the mixture is as soft as earlobes. The key to making "futatabi dango" lies in this process, which is also the origin of its name. In the usual process of making dango, the dough is kneaded only once, but in "Futatabi-dango," the dough is first kneaded and then kneaded again. The resulting dough is very soft and fluffy. Finally, the dough is filled with a special sweet bean paste and sprinkled with soybean flour. The "Futatabi Dango," fragrant with fresh mugwort, is a bright, young grass color. Yawami" used for dango is a dango flour blended with glutinous rice flour and Kamishinko, which makes dango softer in texture than regular dango flour.
• 🍱Futomaki zushi📍 ChibaSushi is a type of sushi that has been handed down from farmers to ordinary households, with a history dating back to the Kansei era. It has been eaten at festivals, peach festivals, cherry blossom viewing, entrance ceremonies, and other annual, weddings, funerals, and family events. Before World War II, it was made and served by local men of honor, but after the war, due to various circumstances, the role of the makers was shifted to women, and it has evolved into a more colorful and festive dish. It is called variously "futomakimatsuri zushi," "Bosomaki," "Boso futomakizushi," and so on.
• 🍡Futsumochi (Mugwort Mochi)📍 SagaIn Saga Prefecture, known for its thriving rice cultivation, both short-grain rice and glutinous rice are widely grown, boasting some of the highest production volumes in the country. As a result, there are many local dishes made with glutinous rice, and Futsu Mochi is one of them. Futsu Mochi refers to what is commonly known as yomogi mochi, where futsu denotes the Japanese mugwort plant (yomogi). In spring, people use a basket called soke without handles to gather mugwort growing around rice fields and roadsides, and then make these mochi at home. Additionally, on March 3rd, during the Hinamatsuri or Doll's Festival, it is common nationwide to offer diamond-shaped rice cakes (hishimochi), but in Saga, Futsu Mochi is offered instead.
• 🍱Fuukashi📍 ChibaFuukashi made with asari clams is a local dish in the Bay Area stretching from Futtsu City to Funabashi City. During the Edo period, Funabashi City prospered as a post town along the major transportation route, boosting their agricultural and fishing industry. The fresh seafood caught in Funabashi Bay was even offered to the shogun's clan. In particular, asari clams were abundant, meaty, and incredibly delicious. Since there were no refrigeration facilities back then, the fishermen steamed the asari before transporting them. The broth created from steaming the clams was mixed with a small amount of miso (miso was expensive and precious at that time) and consumed by the fishermen. This is said to be the origin of Fuukashi. The dish emerged due to the abundance of seafood in the region. (During the Heisei era, the availability of asari gradually declined. Currently, clam digging shores in the prefecture are maintained by importing juvenile clams from foreign countries.)
• 🐟Gaccho no Karaage (Deep-fried small fish)📍 Osaka"Gaccho" refers to small fish, approximately 10-20 cm in length, commonly caught in Osaka Bay. The term encompasses several types of fish, including "Nezumigochi" and "Hatatatenumeri." It is said that the name "Gaccho" originated in the Izumi region because these fish eagerly bite at bait. "Gaccho" is representative of the region and is commonly enjoyed as a snack. One popular dish is "karaage" (deep-fried) made from “Gaccho”, which has been a beloved snack for a long time. It has become a specialty product of the Izumi region. With its crispy and crunchy texture, karaage made from “Gaccho” pairs well with Sake and is rich in calcium since the bones can be eaten entirely, making it a suitable snack for children as well.
• 🍱Game no ha Manjyu📍 Fukuoka"Kashiwa Mochi" is a traditional Japanese snack made during the Boys' Day celebration and is especially popular among children. Although it is typically eaten on Boys' Day, the leaves of the Japanese emperor oak tree required to make it aren't found in Fukuoka Prefecture. As a result, an alternative snack has been created using leaves from the smilax glabra plant, known as sankira. In northern Fukuoka Prefecture, the local word for “turtle” or “soft-shelled turtle” is “game”, and the leaves of the sankira plant resemble the shell of the turtle. This is why the snack is also called “game-no-ha” (turtle leaf) or “sankira manju”. Interestingly, the name “sultry rose” is also used to describe the plant, due to its thorny vines, round leaves, and roots, which monkeys even enjoy.
• 🍱Gameni📍 Fukuoka"Game-ni" is a typical local dish of Fukuoka Prefecture, and its name comes from the Hakata dialect word "gamekurikomu" (meaning "to gather together"). It is also said that the name "game-ni" originated during the Japanese invasion of Korea by Hideyoshi Toyotomi during the Japanese invasion of Korea in 1592, when soldiers who went to Korea ate game-ni by stewing suppon (a type of soft-shelled turtle) and other ingredients they had on hand. Nowadays, chicken is generally used instead of suppon, and game-ni is also a New Year's dish and a vegetarian dish, and has become an indispensable local delicacy. According to a national survey, Fukuoka City's high consumption of chicken and burdocks is said to be due to the fact that they are used in "game-ni. Game-ni" is also called "Chikuzen-ni" in Japan, but while boneless chicken is also used in Chikuzen-ni, boned chicken is sometimes used in Game-ni.
• 🍲Gameni (chicken stew)📍 SagaAmong the many regional dishes of Saga Prefecture, the standard is gameni chicken stew. The stew is called "chikuzenni chicken stew" nationwide. It is also loved as a regional dish in other regions of Kyushu, including Hakata. The stew is a dish in which a lot of root vegetables and chicken are fried and thoroughly simmered. It is said that the dish was created when Hideyoshi Toyotomi was sending troops to Korea during the Imjin War. When his large army encamped in Hakata, they caught many softshell turtles in Hakata's inlets and marshes, simmered them with vegetables, and ate the stew. That was the origin of the dish. At the time, softshell turtles were called "river turtles" or "mud turtles," and then the dish was named "gameni (turtle stew)." Today, the dish doesn't use turtles; it uses chicken. The dish lives on as a special dish on special days. It is eaten during festivals such as the Okunchi festival and celebrations such as New Year's.
• 🍱Gane📍 Miyazaki“Gane” is a traditional dish from Minamikyushu of Kagoshima prefecture and Miyakonojo city of Miyazaki prefecture. “Gane” means crab in the local dialect. Sweet potatoes are julienned and dipped in batter made with wheat flour. After that, the mixture is deep fried, and the finished dish resembles a crab which is how it got its name. Other ingredients such as carrots, Gobou(=Burdock root), and onions are used, and the recipe differs depending on the family that makes it. This dish has been homemade and served to children as snacks for years. Sweet potatoes grown in this region were also a source of food for domestic animals such as cows and horses. People grew large amounts of sweet potatoes as a substitute for rice as they were sweet and delicious and grew well in the climate. The seeds of sweet potatoes were planted each May, and the vegetables were harvested just before the frost came. Along with the sweet potatoes, Gobou(=Burdock root) and garlic chives were julienned and dipped in a batter made with buckwheat flour, water, soy sauce and sugar and then deep fried.
• 🍱Gane📍 Kagoshima“Gane" is a local dish made from sweet potatoes, a specialty of Kagoshima Prefecture. Kagoshima Prefecture is the number one producer of sweet potatoes in Japan. Although Kagoshima Prefecture is blessed with a mild climate, most of the prefecture, with the exception of Mount Kirishima, is on the Shirasu Plateau, which is very well drained, but is prone to crop damage caused by frequent typhoons. Because of this background, the cultivation of sweet potatoes, which are easy to grow even in barren soil and grow underground, and are therefore less vulnerable to typhoon damage, has taken strong root in Kagoshima Prefecture. There are many theories about the introduction of sweet potatoes, but Tanegashima Hisamoto, the lord of Tanegashima Island, sent some people on an errand to Ryukyu in 1698 and brought back sweet potatoes. Later, in 1705, Maeda Riemon, a sailor from Yamakawa, cultivated sweet potatoes in his own field and distributed them to his neighbors; then they became popular and spread throughout Kagoshima Prefecture. There was a time when they were called "Koukou imo (filial piety sweet potatoes)" because they had large yields and were the best food for the poor. Kurobuta pork, which is a specialty product of Kagoshima Prefecture, is known to be raised with sweet potatoes mixed in its feed. Sweet potato shochu, which is a spirit made from sweet potatoes, is also a specialty of Kagoshima. In short, sweet potatoes are an important ingredient in supporting the food culture of Kagoshima Prefecture. Therefore, there are many local dishes using sweet potatoes. One of them is "Gane". “Gane” is a dish in which sweet potatoes and vegetables are cut into thick strips, dipped in a batter and fried. It was named so because it looks like a crab (called "gane" in Kagoshima dialect). It is characterized by a sweet taste with a lot of sugar, and the ingredients and batter vary from region to region.
• 🍡Ganeage(Fried sweet potato)📍 KumamotoIn the Amakusa area, fish could not be used for Buddhist ceremonies, so instead, sweet potatoes were cut into thick slices and deep-fried in rapeseed oil, and "gane-age" is said to have originated as a vegetarian food. In the Amakusa dialect, "gane" means crab, and the name comes from the fact that the fried appearance looks like crab legs. Also known as "tsukiage," it is called "ganeage" at festive occasions and "tsukiage" at Buddhist ceremonies. The batter is flavored with chopped or shredded ginger and sweetened with sugar. The crispy batter and the crunchy sweet potatoes are popular among people of all ages.
• 🍱Ganjiru📍 ŌitaUsa City is located at the base of Kunisaki Peninsula. To the north, the city faces the "Suounada" Sea, and to the south, "Tateishi Mountain", "Hitomidake Mountain", and other mountains less than 1,000 meters above sea level can be seen. "Usa Jingu", the main shrine of more than 40,000 Hachiman shrines in Japan, is known as a power spot visited by many worshippers every year. The Yakkan River, which flows through the city, is famous for its Tsugani (=River Crab) crabbing. "Tsugani" is the name of a large riverine crab, the "mokuzugani", which is characterized by its algae-dust-like, hairy hands. "Ganjiru", a soup eaten in this region, is made by mashing Tsugani and flavoring it with soy sauce. It is said to have been invented in order to enjoy the crab, which is difficult to eat on its own. Until the mid-Showa period, "Ganjiru" was often made by ordinary households. However, since the population of Tsugani itself is decreasing and making tsugani is time-consuming, households, except in some regions, are making "Ganjiru" less and less often. There are various theories about the name, but it is said that the word "Kani-jiru(crab soup)" became "Gani-jiru" and gradually changed to "Ganjiru".
• 🍱Ganzuki📍 Miyagi"Ganzuki", so named because of its resemblance to "Gan (goose in Japanese) meat", is a familiar snack for Miyagi residents. It is a simple steamed bread made with only wheat flour, baking soda, brown sugar and water. It is characterized by its fluffy yet firm texture, and is a simple local confectionery with a handmade feel. Not only as a casual everyday snack or light meal, they were also eaten to satisfy hunger between farm works. Also, It was also often eaten as a snack by children. As brown sugar is used, this brownish steamed bread is known as "Kuro-gan" (black goose). In some areas, the main ingredients are wheat flour, brown sugar, and eggs, to which baking soda and vinegar are added, and walnuts, sesame seeds, soy sauce, Miso, and other ingredients are added and steamed. In contrast to the darker, fluffy "Kuro Ganzuki/Kuro-gan", there is "Shiro Ganzuki/Shiro-gan," which is made with white sugar and additional milk and is similar to "Uiro (Sweet Rice Jelly)". It is eaten as a snack not only in Miyagi Prefecture, but also in Iwate Prefecture as well.
• 🍱Ganzuki📍 IwateGanzuki" is a sweet eaten throughout the prefecture, especially in the southern part of the prefecture. The name is said to come from its round shape and the sesame seeds placed on top of it in an M-shape, which resemble geese flying toward the full moon. It is a local confectionery made by steaming flour, sugar, eggs, and baking soda and vinegar to make it puff up. It contains sesame and walnuts, and its chunky texture has a simple taste. It has a simple taste with a chewy texture. Because it is filling, it has long been eaten as a snack between farm work (kobiri) or as a daily snack. The brownish looking ones made with brown sugar are called "kuroganzuki," while the ones made with white sugar are called "shiroganzuki. In addition to Iwate Prefecture, it is also a local snack in Miyagi Prefecture.
• 🍡Gappara-mochi📍 AomoriIn the past, when ironing at home to achieve crispness, people used a mixture called "rice paste" applied to fabric. It was made by mushing soaked rice in water. The leftover rice residue, not well crushed during this process, was called "Nori-kasu." To avoid wasting it, people mixed it with black sugar, formed it into dough, and then pan-fried it to create a delicious snack. It is said to be called "Gappara-mochi" because the ingredients are transferred to the baking pan "Gapapp" (onomatopoeic word) at once and baked. It is a local snack from the Tsugaru region, which enjoyed a relatively warm climate in Aomori prefecture and was prosperous in rice cultivation. It reflects the culture of not wasting food, typical of the Tsugaru region. It is also known as "Nori-kasu-mochi."
• 🍱Garagara-Oroshi📍 Mie"Garagara-Oroshi" is a local dish of Mie Prefecture made with a special bamboo grater which is named “Oni-Oroshi-Ki” (Demon grater). During the Edo period (1603-1868), rice was paid as annual tribute, but when rice could not be delivered, it was offered as a substitute for rice. It is said that regions that delivered "Garagara-Oroshi" were exempted from paying annual tribute rice due to the scarcity of food. It is thought that the "Garagara" in "Garagara-Oroshi" comes from the word "rough" is described as "garagara" or the sound made when daikon radish is grated with an “Oni” grater. With an ordinary grater, the water from the daikon radish is released, but with an “Oni” grater, large, soft, and light daikon radish grates can be made in large quantities at a time. “Oni” grater was often handmade by each family and given to the daughter by her mother as one of her wedding gifts when she got married. The name and ingredients used for it differ from region to region. It is called "Garagara-Oroshi" in Shimo-Okubo Cho, Suzuka City and Shimono, Komono Cho in the Hoku-sei region; "Gatagata-Oroshi" in Aino, Ureshino Cho, Matsusaka City; and "Paripari-Namasu" or "Kamitare-Namasu" in Kasamatsu Cho, also in Matsusaka City in the Chu-Nansei region. "Garagara-Oroshi" was a “Hare” cuisine prepared and eaten at a special occasion where people gathered such as weddings, funerals, New Year's and festivals, but it was also served at everyday tables. Although the history of this dish is completely different, it is similar to "Shimotsukare" in Tochigi Prefecture in that the daikon radish is grated with an “Oni” grater.
• 🍱Garigari Namasu📍 IbarakiIbaraki Prefecture has been an "agricultural prefecture" since ancient times, taking advantage of its mild climate and rich water quality throughout the year to produce a variety of vegetables. At the same time, it is a “fishing prefecture” as the offshore area is a rich fishing ground where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed each season. “Garigari Namasu”, a local dish made in Ibaraki Prefecture, which is blessed with rich food materials, is made with the seasonal produce of the mountains and sea. Like common Namasu, “Garigari Namasu” is a dish of finely chopped seafood and vegetables and seasoned with vinegar-based seasonings, but its distinctive feature is the cooking utensils. As the name “Garigari Namasu” implies, daikon (Japanese radish) is roughly grated with a rasping noise (“Gari gari”) using a utensil called "onioroshi". The "onioroshi" is a bamboo grater with sharp teeth. Its name comes from the fact that its teeth bring up the image of an oni (ogre)'s teeth. Many households in areas where “Garigari Namasu” is eaten have their own onioroshi. Since it is made of bamboo, heat is not easily transferred to the ingredient and it is grated more coarsely than normal daikon oroshi (grated Japanese radish), so it is possible to grate it while retaining the moisture and texture of the ingredients. “Garigari Namasu” is eaten throughout the prefecture, but it is often eaten on a day of celebration in the paddy field region of southern Ibaraki Prefecture.
• 🍱Garlic Chive Senbei📍 NaganoThe mountainous region of Hokushin, being surrounded by mountains, has many crop-growing fields situated on steep slopes, with few rice paddies, so wheat is mainly cultivated instead of rice. Additionally, wheat is also mainly grown in the crop rotation of the rice paddies located at the river basin of the Chikuma river. Rice is so precious that it cannot be eaten everyday at home. As a result, since times past, in order to economize, wheat has played a vital role in daily meals, being milled into flour and used in dishes known as “flour foods.” Among these flour foods one referred to as senbei or usuyaki, where flour is mixed with water and cut vegetables then fried, is often made for okobiru/okobire, or brunch, or children's afternoon snack. Okobiru is an inflection of kohiru, meaning “late-morning,” and is a sort of in-between meal. It was made as something that could be filling to eat in between the labor of farmwork. The senbei are filled with seasonal vegetables like garlic chives, eggplants, onions, or others; however garlic chives are easy to grow, and aside from a snow-heavy winter, can be harvested anytime so every house has them planted in part of their garden to use at their convenience. It's said the senbei made with the tender garlic chives that shoot up at the start of spring have an exceptional flavor. The recipes for garlic chive senbei or usuyaki also differ slightly between households, with many variations; like mixing in miso with the flour and vegetables when frying, or eating with a miso or soy based dipping sauce. In the past to save oil, a heated earthenware pan would be greased with silk wadding soaked in oil, then the wheat flour batter poured in. Once fried it would be cut into portions of suitable size and eaten.
• 🍱Gawa📍 ShizuokaShizuoka Prefecture boasts one of the largest catches of bonito in Japan. The bonito landed in May is called "Hatsukatsuo" (first bonito) and is especially popular, and the "bonito streamers" displayed around Omaezaki Port on the occasion of Dragon Boat Festival have become a summer tradition. Gawa" is a chilled miso soup made by chopping raw bonito, cucumbers, pickled plums, green perilla, etc., and adding them to water with miso paste, and was first made by fishermen on board their boats when they went bonito fishing. It is said that the name "gawa" came about because of the "gawa-gawa" sound made when ice is added and the miso is stirred to dissolve it. Originally a fisherman's meal, it also appears on summer tables in ordinary households in Omaezaki.Source: Shizuoka Prefecture's official website
• 🍲Genge no Misoshiru (Genge Miso soup)📍 ToyamaMiso soup made with genge, a long and slender deep-sea fish about 20 cm long that is white and transparent and has its entire body covered with thick gelatinous material, is a dish that was eaten only in the homes of fishing villages. Firefly squid, white shrimp, yellowtail, and crabs are well-known as representative fish of Toyama, but in recent years, this genge has been attracting attention. Until about 30 years ago, it was considered a lowly fish because of its grotesque appearance. In the past few years, however, it has gradually become popular due to its rich collagen and tasty flesh. Because of its high water content, the fish deteriorates quickly and soon develops a fishy smell, so it has traditionally been consumed only in fishing villages. Genge has come to be consumed in a variety of ways, including miso soup, which is filled with the umami taste of genge that had previously been eaten only in limited areas. Since there is no specialized fishery for this type of fish, it is now labeled as "genge," a fantastic almost mythic-like fish that can rarely be encountered.
• 🍱Gennarizushi📍 ShizuokaSplendid alfonsino fishing in Inatori began in the Meiji era. The dish handed down in this area for special occasions is pressed sushi topped with red and white soboro (locally known as oboro) made from splendid alfonsino. It is made during celebratory events such as weddings, Shichi-Go-San, and coming-of-age ceremonies. It is said that it got its name because of its size and the fact that just eating it makes you feel miserable. In addition to splendid alfonsino oboro, gennarizushi is also sometimes made as a set with pressed sushi topped with lean tuna sashimi, simmered shiitake mushrooms, and tamagoyaki.
• 🍱Getanha📍 Kagoshima"Getanha" is one of Kagoshima's local sweets, made to serve tea to people who gathered in Yokogawa Town (now Kirishima City), which used to be a rice-gathering area. It is said that the unique name came from the fact that it resembled the tooth of a geta (Japanese wooden clogs) stained with mud. It was also called "triangular sweets" in those days. The rich brown sugar flavor of "Getanha" spreads in the mouth, and brown sugar is lavishly used in the dough and in the coating around it. It is believed that brown sugar took strong root as a sweetener in Kagoshima Prefecture during the Edo period, when the Satsuma clan, which ruled the Ryukyu Kingdom, monopolized the cultivation of sugarcane and the production of brown sugar, which were practiced in the Ryukyu and Amami regions, and used them as a major source of revenue for the Satsuma clan.The Satsuma clan's finances were quickly restored by monopolizing the production of brown sugar, which was very expensive at the time, and by forcing the islanders to pay annual tribute in brown sugar instead of rice. The islanders, on the other hand, were forced to prioritize the production of brown sugar, which made it impossible for them to produce food on a daily basis, creating a harsh situation known as "brown sugar hell. This history has led to the spread of brown sugar on the Kagoshima mainland, and with it, the birth of various local dishes made with brown sugar. It is thought that "Getanha" was born from this background as a confectionery using brown sugar, and became popular among the general public.
• 🍱Gimburo Zushi📍 Kōchi"Gimburo beans" are a type of black turtle bean which has been grown in households of Nishi-Toyonaga (this village is now a part of Otoyo town) for a long time. This bean is known to be healthy and is often referred to as “beans of longevity”, which is considered good luck. The beans were mostly consumed within the region. When cooked, the skin of the beans become soft and absorbs the flavor of the seasonings. It is said that the beans have the word “gin” (=silver) in its name because of its distinctive black and glossy appearance. “Buro” means immortal in Japanese. Another story behind the name is that around 1750, a person named “Ogin” living in Uemomohara village received the seeds of beans named “Furou” from a traveler and began to grow the beans in the region. “Gimburo Zushi” is a type of sushi with gimburo beans mixed in the rice. Sometimes, the recipe is made without vinegar or made into rice balls.
• 🍱Go Dofu with Sesame Soy Sauce📍 SagaTofu made throughout Japan is formed by adding bittern to soy milk, but “Go Dofu", which is mainly from the town of Arita Town in Saga Prefecture, is characterized by the addition of kudzu, starch, and other ingredients to soy milk to harden it. The major difference from conventional tofu is the texture, which is soft and chewy. It also has a glossy, pudding-like sheen. It is usually served as a side dish with sesame soy sauce, but it can also be enjoyed as a healthy sweet by pouring molasses or soybean flour over it. The name “Go Dofu" comes from the name "Go," which means "to make tofu" in Japanese. The soy milk is pressed from the "Go" and kneaded with kudzu to make "Go Dofu," which is said to be named after the "tofu" made from "Go".Another theory is that it is tofu that came from the Chinese country of “呉(=Wu)". There are various theories about its origin, but one theory is that a tofu maker in Arita who visited Nagasaki at the beginning of the Showa period to buy soybeans learned from a Chinese person how to make tofu using "kudzu". Another theory is that an old lady at a sushi restaurant in Arita learned the original recipe from a Chinese man in Nagasaki in 1929, and it became popular in the town when she started serving it at her sushi restaurant.
• 🍲Go-jiru (mashed soybeans miso soup)📍 MiyagiSoybeans, are known as the "meat of the field" and are rich in high-quality protein with a good balance of essential amino acids. In addition, vitamins, minerals, isoflavones, saponins, dietary fiber, and other nutrients and functional ingredients are packed into small grains, making it a food that has supported the lives of Japanese people since ancient times. Miyagi Prefecture is the second largest producer of soybeans after Hokkaido. Miyagi-Shirome, Tanrei, Tachinagaha, and other varieties are grown in the prefecture. Soybeans, produced by farmers have been processed into Miso, “Natto” (fermented soybeans), “Tofu”(bean curd), and other products. Local dishes using Soybeans, can be found all over Japan, and one of the most favorite dishes is "Go-jiru". Soybeans, soaked in water and mashed are called "Go" . "Go-jiru" is made by adding this "Go" to Miso soup. Harvested Soybeans, are available from autumn through winter, and "Go-jiru", which contains Soybeans, and a Variety of vegetables, is a highly nutritious dish. It has also been popular as a wintertime local dish in many parts of Japan for centuries because it warms the body.
• 🍱Gobo Maki📍 YamaguchiYamaguchi Prefecture, which faces the Seto Inland Sea and the Sea of Japan, has long enjoyed the benefits of the sea, and processed foods using seafood have developed accordingly. In the Hagi area, kamaboko (fish cake) has a particularly long history, as records show that it was served at a tea ceremony in 1640 with Mori Hidenari, the first lord of the Choshu domain, as the main guest. Kamaboko is a grilled fish paste made without steaming, and the main ingredient is fresh eso fish landed in the rough seas of the Sea of Japan. A local dish using the skin of the eso fish produced in the process of making fish paste is "gobo maki" (gobou(=burdock) rolls). Many processed seafood companies in Yamaguchi Prefecture produce "gobo-maki" along with kamaboko, and each one has its own unique flavor.
• 🍡Gohei Mochi📍 Nagano"Gohei-mochi" is made by skewering half-pounded Uruchi rice(short-grain rice), dipping it in miso or soy sauce-based sauce, and baking it. It is a local dish of the Kiso and Ina regions, as well as the mountainous Chubu region of Gifu, Toyama, Aichi, and Shizuoka prefectures. It comes in a variety of shapes, including waraji-shaped, koban-shaped, tubular, and dumpling-shaped. Bordered by the Nakasendo Highway, its shape is largely divided into the dumpling shape in the north and the waraji (Japanese slippers) shape in the south, and it is said that there are about 10 different types when subdivided into smaller ones. There are various theories about the origin of the dumplings, including that the shape of the dumplings resembles the "gohei" offered in Shinto rituals, that a man named Gohei (or Gohee) mashed rice and ate it with miso paste, and that an old man who came over the mountain pass from Mino Province to Iida about 400 years ago handed down the rice, and his name was "Gohei". The origin of "Gohei-mochi" is not clear, but it is said to have already existed around the middle of the Edo period (1603-1868). The "Gohei-mochi" culture is distributed along the "salt road," with Shiojiri City as the border. Oyaki culture has taken root in the Hokushin area, while "Gohei-mochi" is eaten mainly in the Kiso and Nanshin areas. Ina area is warm and has many bamboo thickets, so bamboo skewers are often used to skewer rice. On the other hand, in the Kiso region, it is said that in the past, people used skewers made of Japanese cypress, which is one of the five trees in Kiso, which shows the difference in the natural environment. "Gohei-mochi" used to be eaten as a dish for special occasions because rice was precious in the old days, and "gohei-mochi" was a great treat in those days. It was so delicious that it was said that one person could eat 15 rice bowls worth of Gohei Mochi, which spawned the term “Gohei Gongou” to express its deliciousness (in Japanese five is go). The sauce varies from region to region and from household to household. Soy sauce or miso-based sauce is used, and depending on the season, sesame, sansho (Japanese pepper), yuzu (citrus fruit), or other seasonings are added. Walnut miso, made by grinding walnuts, a specialty of Shinshu, is a representative flavor, and its simple seasoning is typical of Shinshu.
• 🍡Gohei-mochi📍 Aichi“Gohei-mochi” is a local cuisine originating in the mountains of the Chubu region, including Okumikawa in Aichi Prefecture, Kiso and Ina in Nagano Prefecture, and Hida in Gifu Prefecture, and may date back to the middle of the Edo period (about 1700 - 1750). It is said that lumberjacks, hunters and other mountain workers used to make and eat “Gohei-mochi” on the eve of a "Yama no kou (mountain festival)" to pray for their safety while working in the mountains. There are many theories as to the origin of the name "Gohei"; some say it was created in the shape of a "gohei” (ritual wand with pleated paper), an offering to the gods; others say it originated as a portable food for mountain workers; and still others say it originated from a man named "Gohei" who would spread miso on his rice balls and roast them over a fire when he ate his lunch.
• 🍡Gohei-mochi📍 GifuA local dish made by shaping mashed rice around a skewer, dipping it in sauce, and grilling it. It is mainly eaten in the Kiso and Ina regions of Nagano Prefecture, the eastern part of the Tono region of Gifu Prefecture, and the Mikawa region of Aichi Prefecture. It is said to have originated in the mid-Edo period, when lumberjacks in and around the Kiso area, located between the Central Alps and the Ontake mountain range in Nagano Prefecture, used to eat rice that was shaped around wood pieces from cut lumber, which was grilled on a bonfire and seasoned with miso paste. Eventually, gohei-mochi came to be offered to the gods to pray for safe work in the mountains, and was also used as offerings and eaten at harvest celebrations and other festive occasions. It is generally held that the name was derived from its resemblance in shape to a gohei, a small oval shaped paper money offered to the gods, but there is also a theory that it was first served to soldiers by a Mino native named Gohei during the Battle of Kawanakajima between Shingen Takeda and Kenshin Uesugi in the mid-16th century.
• 🍱Gojiru📍 Saitama"Go-jiru" is a local dish loved throughout Saitama Prefecture, especially in areas where rice and field crops were cultivated. Especially in areas where rice cultivation was popular, soybeans, which grow well even in poor land, were often planted in rice paddies to make effective use of the land. Soybeans grown in rice paddies for private use are commonly known as "tanokuro-mame" (beans between rice paddies). In Saitama Prefecture, soybeans have long been cultivated as a crop rotation crop and as a substitute crop in rice paddies. Thus, soybeans have been a familiar food for people, and "Gojiru" has been an everyday food for the common people. It is characterized by its rich flavor and nutritional content of soybeans and seasonal vegetables. Miso is the most popular seasoning, but soy sauce and salt are also used. The amount of soybeans added and the degree of mashing vary from household to household.
• 🍲Gojiru (Soybean Miso Soup with Vegetables in Season)📍 GunmaIn Gunma, where farm products are grown a lot, many soybeans with rich flavor are cultivated. The prefecture is making efforts to improve the quality of soy beans by establishing ‘Kabura Soybean Producers Council' to instruct about soybean production management, or to produce new species called ‘Sato no Hohoemi'. The dish which has been eaten since long ago in Gunma, boast of tasty soybean production, is ‘gojiru', a miso soup with mashed soybeans. It is called ‘gojiru' because they call mashed soybean ‘go'. Soybeans is called ‘meat from the field', and it's nutritious. It was often used during the food shortage like meat or fish. In addition, plenty of vegetables in season are cooked in ‘gojiru', it was a popular as a nutritious local food.
• 🍲Gojiru miso soup📍 FukuiAround the anniversary of founder Shinran's death (November 28th under the lunar calendar and January 16th under the solar calendar), from fall to the New Year, the biggest event of the year for all sects of Jodo Shinshu True Pure Land School of Buddhism is held. The event is called "Hoonko memorial services for the sect founder." In Fukui Prefecture, it is called "Honkosan" or "Oko(u)sama." Gojiru is one of the vegetarian dishes served to people who gather at the Hoonko memorial services for the sect founder. Gojiru is a hot miso soup full of fluffy, mashed, full-flavored soybeans and full of rich protein and nutrients. Soak the soybeans in water overnight. The mashed soybeans are called "go" (there are many explanations for the word's origin). Mashed soybeans dissolved in miso soup is called "gojiru miso soup." There are all sorts of ingredients and ways of making the soup depending on the region and the individual households. In some recipes, one mashes rehydrated soybeans. In others, one mashes cooked beans. In still others, one uses bean flour made from drying and grinding soybeans. Gojiru is also called "go" and, in the Okuetsu region, "hikishiru."
• 🍚Goma-gohan (Sesami seeds Rice)📍 AomoriIn the Tsugaru region, where extensive reclamation was carried out from the beginning of the Edo period, various rice dishes developed. The term "iro-meshi" or "iro-gohan" was used to refer to rice with various ingredients mixed in and flavored with soy sauce. "Goma-gohan" or "goma-mama" is one example of this. Because of its pitch-black color, it was made and offered at Buddhist altars on "Ke-no-hi," such as Buddhist memorial services and days of devotion. On the other hand, in some regions, the dish is prepared sweet by adding sugar, and it is made as an alternative to "Seki-han" (red rice) during events like rice planting or shrine festivals. The version with only sesame seeds is called "Goma-mama," and the luxurious version with chestnuts is referred to as "Kuri-iri Goma-mama."
• 🍱Gomadashi📍 ŌitaSaiki City, the largest city in Kyushu, is known as a fishing town blessed with an abundance of seafood. Saiki City is responsible for approximately 70% of the prefecture's fisheries production, with aquaculture, especially yellowtail and flatfish, accounting for the majority of the prefecture's total production. Fishing boats are also active in the fishing industry, which includes seine netting, bottom trawling, boat seine netting, pole-and-line fishing, and even diving. A wide variety of fish are landed, including horse mackerels, prawns, and flatfish. Sardines are prized as "Saiki Iriko," a specialty of Saiki City. Gomadashi," or sesame dashi, is a traditional seasoning made from iso (a fish in the iso family) throughout the year and is eaten daily in Saiki City. It is made by mixing iso, which is landed throughout the year, with ground sesame, mirin, and other ingredients. The origin of this seasoning is not known, but it is said to be used to process the large amount of fish caught, or to save the fisherman's wife the trouble of making dashi (soup stock). Sesame dashi" is used in a variety of dishes, but locals generally eat it with udon noodles. In recent years, as it has become more difficult to obtain sea weeds, it is also made from horse mackerel, mackerel, sardines, and other fish.
• 🍱Gomadoufu(Sesame tofu)📍 Wakayama“Sesame tofu” is said to have originated as one of the vegetarian Buddhist dishes eaten by monks practicing austere asceticism at Mount Koya, a temple settlement founded by Kobo Daishi (Kukai) roughly 1,200 years ago. Sesame is an extremely nutritious food that was once considered to be a valuable medicine in China. It is said that Kobo Daishi, who traveled to China as an envoy to the Tang Dynasty, brought sesame back to Mount Koya and began cultivating it in Japan. Buddhist cuisine, which does not include meat or fish, tends to lack protein, and as a result, it is believed that people adhering to a diet consisting of Buddhist cuisine supplemented their diet by eating sesame, which contains high quality protein. Sesame tofu was later conceived as an efficient way of consuming the nutrients contained in sesame. The skin is removed from raw sesame seeds without roasting and mixed with Yoshino arrowroot and water from Mount Koya. The mixture is then ground with a mortar and pestle and cooked. There is also an alternative theory that sesame tofu has its origins in “ma tofu”, a dish described in “Japanese and Chinese Buddhist Cuisine” published in 1697. During the Showa period, sesame tofu gained widespread recognition as a Mount Koya specialty, and today it is one of the staple dishes of Japanese cuisine.
• 🍱Gomoku Inarizushi📍 IbarakiAgriculture has been practiced since ancient times in Ibaraki prefecture to take advantage of the year-round temperate climate and good water quality. Living up to its reputation as an "Agricultural Prefecture," Ibaraki boasts the top-class production in Japan of numerous vegetables including napa cabbage, lotus root, green bell pepper, and produces all kinds of ingredients ranging from vegetables to meat. "Gomoku Inarizushi" has been well-known for many years as a regional cuisine that features local agricultural products. Kasama City is home to Kasama Inari Shrine, one of the three major Inari shrines in Japan, where citizens and pilgrims have been offering "Gomoku Inarizushi" since long ago. Even today, the town is livened up by this practice. "Kasama Inarizushi" is known for using a wide range of ingredients such as carrot, burdock root, and shiitake mushroom that are often included in "Gomoku" (five ingredients), as well as locally produced soba (buckwheat noodles), chestnut, and maitake mushroom. The Inarizushi made with colorful ingredients has a beautiful appearance.
• 🍚Gomoku-meshi (Five Ingredients Rice)📍 Tochigi“Gomoku-meshi” is made for special days such as festivals and farmers' holidays. With its lineup of colorful ingredients including "kanpyo", dried shiitake, carrots, burdock root, snow peas, abura-age and thin omelet strips, it is a traditional food that is perfect for formal occasions. The main ingredient, "kanpyo", has in Japan over 99% of its production in Tochigi Prefecture, which is the number one producer in Japan (according to the 2018 Ministry of Agriculture, Forestry and Fisheries survey); and thus is a specialty product that represents Tochigi Prefecture, particularly the southern region where its cultivation flourishes. Nutrition-wise, "kanpyo" contains much calcium and potassium, and is also abundant in dietary fiber. It is a dried food product in which strips of the bottle gourd fruit are thinly peeled and then dried in direct sunlight.
• 🍱Gonbachi no Abura-itame (Fried ‘Gonbachi’ Wild Vegetable)📍 Wakayama‘Gonbachi' is officially called ‘Itadori' and a Polygonaceae plant, and is a kind of wild vegetables grown in mountains in spring. It is found at sunny banks or riverbed, or remains of collapsed banks, and prevailed throughout in Japan. The consumption of ‘gonbachi' is high in Wakayama Prefecture. It is also called ‘Sukampo' or ‘Suppon' in some areas. When you break thick, well-grown young stem from its root, you can hear popping sound. There are many ways to cook depending on the areas or families, like frying, simmering, marinating or making preservative food. It goes well with oil, and you can enjoy crunchy texture and slight sourness once you fried it.
• 🍚Gonjuu (Pork Belly Rice Ball)📍 Chiba"Gonjuu" is a local dish in the southern region of Chiba Prefecture, in which pork belly and fried thin tofu are sweetened with mirin(=sweet rice wine) and soy sauce and then mixed with rice to create onigiri (rice balls). This regional specialty has been enjoyed in the area around Tateyama City for a long time. Traditionally, October of the lunar calendar has been considered a month when all the myriad gods gather in the Izumo region, and it is known as Kannazuki , the month without gods, in various parts of Japan. In the Chiba region, especially in Awa Province (current southern Chiba), people used to pray for the safety of those who set out on a pilgrimage to Izumo and ate “Gonjuu” before departing. In contemporary times, “Gonjuu” is served to the young participants carrying the mikoshi (portable shrine) during the Tsuruya Hachimangu Shrine Reitaisai “Yawatanmachi,” an autumn festival. Yawatanmachi is the largest festival in the Awa region, held for over a thousand years. It spans two days, attracting a crowd of around 100,000 people. The Tsuruya Hachimangu Shrine, which was once the head shrine of Awa Province and even held festivals organized by the provincial governor, is now designated as an intangible cultural asset of Chiba Prefecture. Yawatanmachi takes place in September, during the lingering heat of early autumn. Despite the challenging conditions, the “Gonjuu” served to the mikoshi carriers is believed to be safe from food poisoning, as the ingredients are thoroughly cooked before being mixed with rice.
• 🍱Gonza/Gonji Namasu📍 FukuiGonza is a simmered dish made with smashed soybeans and daikon radish. It received its name from someone named "Gonzaburou" who created it. The term "Gonza" may also come from the resemblance of the daikon to a pestle or "surikogi" in Japanese. It's also referred to as "Gonbe" due to the similarity of daikon to a grater ("gonbe" in Japanese), and is sometimes known as "Gonjinamasu." In some regions, it's called "babakoroshi," a unique name suggesting it's so delicious it could make grandmothers speechless. While the common ingredients are smashed soybeans and daikon, variations include the addition of taro, aburaage (fried tofu), carrots, shiitake mushrooms, and various seasonings like sugar and mirin. The dish has different names and recipes depending on the region and household. It's worth noting that "smashed soybeans" refer to soybeans soaked in water, softened, and then smashed with tools like a wooden mallet before being dried for preservation. This versatile ingredient is not only used in Gonza but also in other dishes like soybean soup, pickles, and stir-fries. In Fukui Prefecture, it remains a common household food. Originally, Gonza was traditionally prepared during the "Hounkou" (a major annual event in Jodo Shinshu Buddhism) gatherings, mainly attended by men. It was also created as a unique dish when people got tired of the usual daikon dishes. It is also served as refreshments when neighbors come to take a bath. (In olden Japan, communal baths were often used for people to gather and socialize.)
• 🍱Gori no tsukudani📍 ShigaGori tsukudani" is a dish made by tsukudaniing gori, a small fish that lives in Lake Biwa. Gori tsukudani is a local dish that has spread throughout the prefecture. Gori tsukudani" used to be so commonly eaten that it was considered a household delicacy, but in recent years the catch has decreased and gori is becoming a luxury food. Gori is a species of goby called yoshinobori that lives in Lake Biwa and is also called urori in some areas. Gori is also selected as one of the "Eight Delicacies of Lake Biwa" as one of the representative fish and shellfish of the lake. Gori live mainly at depths of 5 to 6 meters, and are small fish, ranging from about 1 to 3 centimeters in length. Unlike other lake fish, they hide in the sand and do not come out until the sun rises. They are in season from early summer to early fall, so they are a seasonal fish that can only be caught during a very short period of time. Its characteristic is that its flesh is soft and clear, and it can be used in various dishes such as "gori tsukudani" (tsukudani of gori), kama-age (kama-age), and in spaghetti.
• 🍱Gosaitzuke📍 IbarakiThe "Kashima Sea", which stretches from Oarai in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is an excellent fishing area where the "Oyashio" Current and "Kuroshio" Current collide. During the Showa period, both before and after the war, great numbers of sardines were caught in autumn and distributed to households. The sardines, which can be caught in large quantities, are pickled in salt from around November. Once they're fermented, they're pickled together with daikon radishes. “Gosaitzuke” has long been loved as a local hometown winter dish and was an important source of protein for commoners. As for the origin of the name, it's described in Hokota Culture No. 35 (A Study of the Etymology of “Gosaitzuke” and its Production Method by Katsusaburo Ishizaki). The small sardines with very little fat which were suitable for "gosaitzuke" were called “Kosai,” which later changed to “gosai.” Other than that, there are also various theories that it's called "gosaitzuke" because it's pickled by the second wife (gosai; gosaitzuke) or because it uses five ingredients (gosai). In the past each household had its own flavor of "gosaitzuke" and it was wildly popular, but in recent years the number of households making "gosaitzuke" has been decreasing due to the amount of time and effort involved in making it, and because the traditional way of making it cannot be used due to global warming. Also, "gosaitzuke" is now being made from Pacific saury because the sardine catch is decreasing and their appearance is poor due to a loss of shape.
• 🍱Goshiki namagashi📍 IshikawaIshikawa Prefecture is a place where the culture of eating rice cakes has taken root since ancient times. For example, "nenne dango" is a traditional Japanese snack in Noto. Nenne" means "baby," and this local dish was given to mothers after childbirth to help them produce good milk. Dumplings in two colors, red and white, are used as garnish for sushi or miso soup, and are also eaten as desserts such as zenzai (sweet red bean soup). Beko mochi," which is said to have come from Hokkaido to the Ogi area of Noto, is eaten on Dragon Boat Festival and spring festivals. Other rice cake dishes such as "aburi-mochi," "hippari-mochi," "tobitsuki-mochi," and "tochimochi" are eaten throughout the year in various parts of the prefecture. In Kanazawa City, which has a history as a castle town of the Kaga Domain, "Goshiki Nama Gashi" is eaten. It is said that in 1601, when Princess Tamahime, the daughter of the second shogun, Tokugawa Hidetada, married Maeda Toshinari, Kaga's official confectioner, Kashida Yoshizo, presented the sweets to her. Kashida was particularly particular about the container and dedicated it in a five-layered confectionery vessel. There are various theories about the five types of fresh confections in the containers, but each of them represents all things in the universe. The white round rice cake with red rice flour sprinkled on half of the rice cake represents the "sun," the white round bun represents the "moon," the round rice cake sprinkled with yellow rice cake represents the "mountain," the diamond-shaped rice cake filled with sweet bean paste represents the "sea," and the steamed Yokan represents the "village. This completes the "sun, moon, mountains, oceans, and villages," a representation of heaven, earth, and nature.
• 🍱Goya Chanpuru📍 Okinawa"Chanpuru" is a popular dish from Okinawa that consists of stir-fried veggies and Okinawan tofu. Among the different types of "Chanpurus", "Goya Chanpuru" is the most popular one, both in Okinawa and throughout Japan. By stir-frying bitter melon with Okinawan tofu and eggs, the bitterness is reduced, making it easy to eat and enjoy. Tofu is a crucial ingredient for "Chanpuru", and the firmness of Okinawan tofu makes it perfect for stir-frying. Moreover, Okinawan tofu is sold freshly made and hot, and it's not washed with water, allowing it to retain its delicious flavor. However, due to HACCP regulations, temperature control has become necessary, limiting the time during which hot Okinawan tofu can be sold. The primary production region for goya is Okinawa Prefecture. According to the Ministry of Agriculture, Forestry, and Fisheries website, in 2018, the region shipped 6,247 tons of this specialty vegetable, which is more than double the amount of 2,242 tons shipped by Miyazaki Prefecture, the second-largest producer. In Okinawa, people consume other goya dishes such as “goya juice” and “goya nbushi”, which is stir-fried and boiled with miso paste.
• 🍱Goyori Mame (Goyori and Beans) / Jyako Beans📍 OsakaGoyori Mame or Jyako Beans is a standard dish enjoyed in the Senshu and Kawachi regions. It's made by cooking soy beans and small dried fish and shrimp together for a sweet and salty flavor. It's often called “Jyako Mame” (Jyako Beans) in the Kawachi region. The type of fish and shrimp used in this dish varies from region to region. Small fish and shrimp caught in the sea are used in the Senshu region near Osaka Bay, while the inland Kawachi region uses ingredients caught in the rivers. “Goyori” refers to small sun-dried fish caught in the Osaka Bay. The small fish and shrimp caught in fishing nets used to be sun-dried all together on the sandy beaches that used to line the Senshu seashore until the middle of the Showa era. The portion that could be sold was taken out of the batch, and the remainder was called“ Goyori”. This is a traditional dish that is excellent in terms of nutrition, because it is a combination of calcium-rich fish and protein-rich soybeans.
• 🐟Grilled Hamo (Pike Conger Eel)📍 KyotoPike conger eel, often referred to as Hamo, plays an essential role in Kyoto's cuisine. It thrives in the seas influenced by warm currents, and several tons are caught annually in the Tango waters. However, most of the Hamo consumed in Kyoto comes from the Seto Inland Sea or the Genkai Sea. Resembling eels or conger eels in shape, some Hamo can reach almost 2 meters in length. The larger ones are often over ten years old. These fish hide in sandy mud bottoms or rocky holes during the day and become active at night, favoring a diet of fish, shrimp, and crabs. With sharp teeth and a fierce temperament, Hamo may continue to move violently and even bite after being caught. Despite this ferocious appearance, the flesh is beautifully white with a delicate flavor. Preparing Hamo can be challenging due to its numerous small bones, but it has become an integral part of Kyoto's cuisine, largely because the resilient Hamo could be transported live to Kyoto from faraway places. Chefs use a unique technique called "honekiri" (bone cutting) to deal with the problematic small bones during cooking. Mastering this method requires skill, and it is often said that a Kyoto chef isn't fully trained until they have learned it. Though it's unclear when Hamo consumption began, a compilation from the latter part of the Edo period titled "Hamu hyakuchin" (Sea Eel Hundred Rarities) lists over 100 Hamo dishes. Traditional dishes such as blanched hamo no otoshi, shabu-shabu, sashimi, and others are still enjoyed today, with grilled Hamo being a standard offering.
• 🍱Grilled akebi stuffed with miso / Grilled akebi with oil📍 Yamagata"Akebi(=Chocolate vine)" has taken root as an indispensable local delicacy for the people of Yamagata Prefecture, with its sprouts edible in spring and its fruits in autumn. The vines are used for vine crafting and other purposes. "Akebi(=Chocolate vine)" cultivation became popular in Yamagata Prefecture in the 1970s and 1980s. "Akebi(=Chocolate vine)" grown in Tendo City was well received in the Kanto region, and its cultivation began in earnest. The Murayama and Okitama regions are the main production areas, and the prefecture as a whole boasts the highest production level in Japan. The appearance of the seeds varies slightly depending on the type and strain, such as light purple or pink, and they also serve to add color to the dining table. While the white part around the seeds is generally eaten nationwide, Yamagata Prefecture has a unique culinary culture in which the skin is eaten. "Akebi(=Chocolate vine)" has a bittersweet flavor and is served in a variety of dishes such as grilled akebi stuffed with miso, simmered dishes, salad, tempura, and nuta-age.
• 🍲Gube-jiru (Miso soup with “Gube(=limpet)”)📍 YamaguchiMishima, located about 45 kilometers north of Hagi Port in Yamaguchi Prefecture, is a small island with a population of fewer than 1,000 people. This isolated island, floating away from the mainland, serves as a crucial resting point for migratory birds, and it is renowned as a sacred site for bird watching. Once a vital hub for trade with the continent, the island retains its unique culture as a place where Sakimoris(=Japan's ancient frontier guard conscripts) were stationed.Influenced by the Tsushima Warm Current, a diverse array of seafood is harvested, contributing to the allure of local cuisine. One such dish is "Gube-jiru", a miso soup made with richly flavored shellfish. "Gube" is a member of limpet, about 2 to 3 cm in diameter, found attached to the seashore and harbor breakwaters in coastal areas. It is sometimes called "Yomegakasa (=wife's plate)" because of the shell's umbrella-like shape. In Oi, Koshigahama, and Susa, it is also called "Bebe", and is ppularly known as "Bebe soup". In Mishima, it is a local dish eaten not only in the homes of fishermen, but also in farming villages near the coast for centuries. Originally, "Gube-jiru" was a miso-based soup made by cooking "Gube" as both broth and ingredients. However, in recent times when "Gube" has become a precious commodity, people sometimes add other shellfish such as "Kamenote"(=Japanese goose barnacle) and "Niina(=Top shells)" to create the soup.
• 🍲Gudakusan Misosiru (Gudakusan Miso Soup)📍 Nagano“Gudakusan miso soup” is a soup with lots of ingredients such as seasonal vegetables, meat, and fish. Miso soup is so nutritious that it is said to keep the doctor away, and a bowl of miso soup a day was a source of energy throughout the day, just as it is today. By adding lots of ingredients such as radish, carrots, taro, green onions, and fried tofu, you can fill your stomach and efficiently get the nutrients from vegetables. “Suiton” has also long been a popular food in areas where wheat can be grown. Because the wheat flour dough is pulled and torn into pieces, suiton is also called “hinnobe (pull and stretch)” and “tochanage (grab and throw)” around Nagano City and Suzaka City. There are many different ways to knead the flour, levels of hardness, and shapes, and each person has their own preferences. Also, if you mix in pastes such as mugwort or pumpkin, you can create fancy dishes. In Nagano Prefecture, they take care to use seasonal vegetables and ingredients as a foundation, and it is not a matter of just adding anything. Roots are in season in winter (radish, burdock, carrots, potatoes, etc.). Recently, gudakusan miso soup has been attracting attention for its various health benefits. One of these is "reducing salt." In a typical miso soup, the amount of miso and salt per bowl is 12g and 1.5g, but if you make gudakusan miso soup, the umami of the ingredients will be added. Thus, the amount of miso can be reduced to 10g, the amount of soup can be reduced, and the amount of salt can be reduced to 1.2g. In addition, gudakusan miso soup is said to be the best way to get a large amount of phytochemicals such as lycopene, polyphenols, and isoflavones. Nagano Prefecture is said to have many healthy people who live long lives, and it is believed that the secret to this is gudakusan miso soup.
• 🍜Gunma no Udon📍 GunmaIn Gunma, where there is a deeply rooted culture of consuming wheat-based dishes, "Udon" is a beloved staple food. There are "Udon" noodles made here with distinctive characteristics, which are influenced by the climate and unique features of the various regions in Gunma. The people of Gunma Prefecture, as well as tourists from outside the area, enjoy Gunma's "Udon" noodles as a gourmet dish. Particularly unique among the varieties are "Himokawa" from Kiryu City, "Tatebayashi's Udon" from Tatebayashi City, and "Mizusawa Udon" from Shibukawa City. "Himokawa" is exceptionally wide, and some stores serve "Udon" over 10 centimeters in width. "Tatebayashi's Udon" is known for being made with "Hyakunen wheat" from Ora, Tatebayashi. "Mizusawa Udon", on the other hand, is said to be one of Japan's top three "Udon" varieties, alongside Inaniwa "Udon" from "Akita and Sanuki Udon" from Kagawa. It has a glossy texture and firmness, offering a unique and addicting chew.
• 🍱Guruni📍 Kōchi“Guruni” is a simmered dish made mainly of winter root vegetables such as daikons, carrots and taros. These are all vegetables that are easy to obtain in the prefecture. The word "guru" means "company" or "everyone" in the Tosa (Kochi) dialect, and is said to have originated from the simmering of various ingredients together. At a time when it was more difficult to procure food than it is today, a large quantity of guruni was made from vegetables that were available and eaten by reheating them over and over again. Originally, six ingredients were used to represent six kanji characters of the Buddhist invocation, “Namu Amidabutsu”. Today, a variety of foodstuffs are used. It is called "Oguru" in the Noichi area of Konan City. In Tosa City, when there are nine ingredients to be simmered, it is called “Itokoni”. The ingredients that are similar in genre, such as daikon, carrot, and burdock, or taro, konnyaku, and tofu, are likened to "itoko (cousins)". When three similar ingredients "itoko (cousins)" are there, it is called "Itokoni". Some of the customs, such as cutting the ingredients into squares and adding taros, have also been handed down today.
• 🍱Guzouni/Shimabaraguzouni📍 NagasakiIt is one of Shimabara's representative local dishes. The origin of this dish is said to date back to the Shimabara Rebellion of 1637, when the general Amakusa Shiro and his 37,000 Christian followers holed up in the castle, and boiled rice cakes to nourish their strength and stamina for the long battle. It is known as a zoni with many ingredients made in an earthenware pot, a rarity in Japan, and many tourists visit Shimabara for the purpose of eating it.
• 🍲Gyu Nabe (Beef Hot Pot)📍 KanagawaA hot pot dish originating in Yokohama, where beef is simmered in a sauce made with miso or soy sauce. While similar to sukiyaki, which involves grilling meat before simmering, beef hot pot cooks the ingredients from the beginning in the sauce. The widespread consumption of beef in Japan began in the late Edo period, following the end of the country's long period of isolation. Yokohama, which opened as a port city in 1859, was quick to embrace Western culture, leading to the early spread of meat-eating culture within the country. Inspired by the beef dishes consumed by foreigners residing in the international settlement near Yokohama Port, the owner of the izakaya (Japanese pub) "Isekuma" opened the first beef hot pot restaurant in 1862. At that time, many people in Japan were averse to eating beef, and "Isekuma" faced strong opposition from the owner's wife, resulting in the restaurant being divided into half izakaya and half beef hot pot. However, by seasoning the unfamiliar beef in a way that suited Japanese tastes, it became popular, eventually evolving into a dedicated beef hot pot establishment. Other beef hot pot restaurants followed suit, and today, long-established restaurants from the Meiji era continue to operate. Beef hot pot has become a renowned specialty dish in Yokohama.
• 🍲Gyujiru (Beef soup)📍 Okinawa"Gyujiru" is a nutritious dish made by simmering beef with carrots and other ingredients. It has been used as a nourishing food for a long time. Especially in winter, it is believed to be effective in preventing colds. In winter, a seasonal limited island carrot called "Chideekuni" is used. "Chideekuni" consists of "Chi" meaning yellow and "Deekuni" meaning Daikon radish. It is a carrot characterized by its slender and vibrant yellow appearance, like burdock. Similar to regular carrots, "Chideekuni" is rich in carotene. In Okinawa prefecture, it has been used as a nutritious food for a long time, known for its tender texture. It is utilized in various dishes such as soups, stir-fries, and simmered dishes. Additionally, a hearty beef soup is prepared by including internal organs along with the beef. Furthermore, it is served as a treat during the traditional event "Ushiugan" in Awa, Nago City, as an offering for the ceremony. The seasoning typically involves salt or soy sauce, but what distinguishes it in Miyako Island is the use of miso flavor. Within the pork-centric culinary culture, the limited use of beef in dishes is rooted in historical reasons. During the royal dynasty era, cattle were considered valuable for labor, leading to a prohibition on their slaughter.
• 🍱Gyuuten📍 GunmaIn Gunma, where wheat production is thriving, many dishes using wheat flour are enjoyed. Originally embraced as an alternative to rice, Gunma is widely recognized as a major wheat-producing region, leading to the diversification of local dishes using wheat flour. In this context, the prefecture has also witnessed the development and cultivation of its own wheat varieties. One such regional dish made in the heartland of wheat production is "Gyuuten," a popular everyday food in Kiryu City. "Gyuuten" is a dish reminiscent of "Okonomiyaki(=Japanese savory pancake)", where wheat flour is thinly mixed and then baked into an oval shape. The ingredients are similar to "Okonomiyaki", incorporating cabbage, Japanese leek, and other items mixed and cooked together. The name "Gyuuten" is said to originate from the sound, "Gyuu", when pressing it firmly on the griddle. With a few ingredients and easy preparation, "Gyuuten" has become a beloved snack enjoyed on various occasions.
• 🍚Ha Zushi/Leaf Rapped Sushi📍 Fukui"Hazushi" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a deciduous tall tree belonging to the Theaceae family. Aburagiri is originally from China and was cultivated south of the Yangtze River. Due to its seeds, known as "korobi," yielding tung oil (kiri-abura), the cultivation of Aburagiri was encouraged in Japan. Tung oil was valuable and used for various purposes, including lamp oil, water repellent for Japanese umbrellas, and as a raw material for candles. Especially in the Obama region, Aburagiri cultivation was thriving. By the late 17th century, it was cultivated in almost every village, and by the late 19th century, it boasted the highest production volume nationwide. The leaves of Aburagiri have a greasy surface, making rice less likely to stick to them and imparting a distinctive aroma. Due to its excellent preservability, the leaves were ideal for wrapping sushi, earning them the local nickname "sushi no happa" or "sushi leaves," and were planted in many households as a way to prolong the freshness of sushi. This tradition persists today, and you can still observe Aburagiri trees in gardens and fields, reflecting the wisdom of past generations in preserving sushi for as long as possible.
• 🍱Haba zoni📍 Chiba"Haba" refers to "Haba-nori," dried seaweed from Boshu. (Haba-nori is a greenish yellowish-brown to reddish-brown spatula-shaped seaweed 15-25 cm long and 1.5-5 cm wide that is collected in winter and spring, chopped into 2 cm pieces, arranged in a bamboo screen, and dried in the sun. Originally eaten as a substitute for asakusa-nori, it was mostly consumed by local fishermen, partly because of its ugly appearance. Because of its misshapen appearance, it was mostly consumed by local fishermen, and thus became a local foodstuff. It has become a local New Year's dish because it is believed that eating "Haba Zoni" with Haba Nori in it at the beginning of the year brings good luck, saying that it will be good for one's health throughout the year. Haba-nori is grown in Kamogawa City and Minami-Boso City in the southern part of the Boso Peninsula, but it is also used in zoni in the Kujukuri area (Yamatake-gun City) and Ichihara City, which are far from the production area. Some households on the Hokuso plateau (Narita City and Sakura City) sprinkle "hiba" (dried daikon radish leaves) instead of habanori.
• 🍲Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew)📍 KōchiBamboo shoots are often eaten in Kōchi prefecture. mōsō bamboo is in season at the beginning of spring, followed by Henon bamboo, and madak bamboo. Square bamboo is a local specialty of Nankoku City that is harvested in the fall. Azouno district in Kōchi City is known for its local specialty of bamboo shoots that include various cultivars, including mōsō bamboo, golden bamboo, madak bamboo, and square bamboo. As with bamboo, there are also a great variety of bamboo shoot dishes: there is “aradaki”, offcuts from skipjack tuna cooked with bamboo shoots; the bamboo shoot packed “bamboo shoot sushi”; bamboo shoots topped with vinegared miso or pepper tree bud dressing; and a great number of other dishes born from the crops of each region being mixed together. Awadake and pea stew" is a popular bamboo shoot dish in Kochi Prefecture. The bamboo shoots are long and thin with reddish-purplish skin. The combination of seasonal ingredients is a dish that is very seasonal, as the peas also begin to bear fruit around May, when the bamboo shoots begin to appear on the market after the moso bamboo.
• 🍱Hage Dango📍 KagawaIn Kagawa Prefecture, the farming season begins in May, when wheat is harvested, and ends in June, when rice planting takes place. Around July 2, which is called "Han-ge-sho," is a milestone, and farmers rush to finish rice planting by "Han-ge" or "Han-ge-han-tsukkuri," to avoid being behind schedule. It is also known as "Hange-no-hageagari" and is the time when the continuous rain stops and the rainy season ends. On this sunny day, people make and eat "hage dango" to relieve their fatigue for about half a day. The dumplings made from freshly harvested flour are smooth, shiny, and fragrant. The name "hage dango" comes from the fact that the dumplings are eaten at "Han-ge" and the way the bean paste is speckled on the surface of the dumplings.
• 🍡Hagessho Mochi/Komugi Mochi/Sanaburi Mochi📍 NaraThe 11th day after the summer solstice is known as "Hagessho." In the Nara Basin, the wheat harvest ends and the first stage of the rice planting is completed around the time of "Hagessho," so "Hagessho Mochi" is made as a way to take a break. "Hagessho Mochi" is made by mixing tsubushi komugi (crushed wheat) and glutinous rice, so it is sometimes referred to as "Komugi Mochi." It is also called "Sanaburi Mochi," as it is eaten at the Sanaburi ceremony to thank the gods of the rice paddies after the rice planting.
• 🍱Hakata Sesame Mackerel📍 FukuokaFukuoka's Hakata area has a history of serving fresh seafood. Due to its delicate nature, mackerel was not commonly eaten raw nationwide, but in Hakata, it has been enjoyed as sashimi for a long time. One well-known local dish featuring raw mackerel is "Hakata Sesame Mackerel." It consists of thinly sliced mackerel sashimi, mixed with soy sauce, toasted sesame seeds, and mirin (a sweet rice wine). Grated ginger, wasabi, and shredded seaweed might be added as condiments. This dish can be consumed as-is or served over rice with hot water, similar to ochazuke. It's believed that these preparations became popular in the late Edo period to the early Meiji period, coinciding with the availability of soy sauce.
• 🍱Hakata zoni📍 FukuokaKatsuona, an essential ingredient in Hakata Zoni, is a vegetable that has been used in Hakata since ancient times and is a kind of the takana vegetable.It is said to have gotten its name from the flavor of dried bonito flakes in its stems. It is dark green in color, and its thick-walled leaves are shriveled. Yellowtail is a fish that changes its name according to its size, from yazu to inada, hamachi, and finally yellowtail, and is used in dishes for festive occasions. One of them is that in Hakata, there was a custom to bring one large yellowtail to the bride's hometown at the end of the year, saying "Yome-san bururi ga good" (the bride's bururi is good). It is said that this led to its use as an ingredient in New Year's osechi (New Year's dishes) and zoni. And "Hakata Zoni" is a unique way of cooking, in which the ingredients are prepared one by one on bamboo skewers, just like oden. In fact, the history of Fukuoka is deeply related to the background of the creation of this cooking style. Fukuoka has long been known as a town of Hakata merchants, and the existence of "Goryon-san" supported these merchants. Goryon-san is derived from the honorific title "Goryonin" for the wife of a nobleman, and the ladies of Hakata merchants are called "Goryon-san. Merchant families, busy with many visitors and business, could not afford to take the time to prepare zoni. So they came up with the idea of skewering the ingredients one by one in advance. Then all that is left to do is to remove the ingredients from the skewers, place them in bowls, and pour the dashi broth over them. This is an idea from the busy Goryon-san.
• 🍱Hakozushi📍 Aichi“Hakozushi” can be found all over Japan. It is a type of sushi made by filling a square wooden box with sushi rice, placing the ingredients on top, and then pressing them down from above. The history of "Hakozushi" is older than that of nigirizushi. It started with “Narezushi”, which is made by marinating fish, rice, and salt for a long period of time, and by the Muromachi period (1336-1573), “Hannare” appeared, which is made to mature in a relatively short period of time. Compared to “Narezushi”, “Hannare” retains the texture of both the fish and the rice, so the sour rice itself becomes more palatable. From this trend, the prototype of “Hakozushi” was born, which consisted of putting salted fish and rice in a sushi tub or wooden box, covering the lid, placing a weight on top, and letting it ferment for several days. Later, with the invention of kasuzu (sake-lees vinegar), "Hakozushi" with a variety of ingredients was created in many places. In the past, when there was not enough rice available, "Hakozushi" which required large amounts of rice, was a great luxury. “Hakozushi”, which is mainly eaten in the Owari and Nishimikawa areas, is also called “Kirizushi”, and is characterized by the diagonal arrangement of ingredients such as shrimp, conger, dried shiitake mushrooms and thin strips of egg. This was designed to ensure that everyone can enjoy a variety of flavors equally. The box is a special wooden one with five or six tiers stacked on top of each other. Stack the wooden box with the sushi rice and ingredients and wedge it together from the side to apply pressure. Many families used to have wooden boxes, but nowadays the number is decreasing.
• 🍱Hakusai-no-tatami-zuke (Napa cabbage Pickles)📍 ShigaThe "Hakusai-no-tatamizuke", in which the leaves of the Napa cabbage, are peeled off one by one and pickled with Red chili pepper, and kelp, is an application of the leaf-stem pickling technique that has been eaten in the Kohoku region for a long time. It is said that pickling in the Anegawa River basin, where Mt. Ibuki can be seen, keeps the pickled vegetables from falling apart when cut with a knife. It is a unique pickle cultivated by the local climate. In Shiga Prefecture, Napa cabbage, is grown in the open fields from October to March, mainly in Higashiomi City, and many households have been making pickles using Napa cabbage, in winter. Among them, "Hakusai-no-tatamizuke" is a beautiful looking pickle and an indispensable dish for Houonko, New Year's, Shinto rituals, Buddhist memorial services, weddings, and building celebrations. In some cases, shredded kelp, sliced “Taka-no-tsume (=red chili pepper)”, green leaves, etc. are added in places. Although it is eaten throughout the year, it is not pickled in the summer because Napa cabbage, is difficult to obtain and tends to fail when it gets too hot.
• 🍱Hamana-miso (Amazake based Miso with salt-pickled eggplant)📍 Fukui"Hamana Miso" is a seasonal local dish, available only in winter. It is made by creating amazake(= a sweet rice-based sake) from rice koji and adding ingredients such as soybean koji, soy sauce, salt-pickled eggplant, perilla seeds, ginger, and others. The mild sweetness of amazake combines with the richness of koji and the savory aroma of soy sauce, creating a highly appetizing flavor that represents the taste of the hometown. It is said that Tokugawa Ieyasu in the Edo period favored "Hamanatto" and his second son, Yuki Hideyasu, brought the food culture of Hamamatsu to Echizen after the Battle of Sekigahara, transforming it into an overwintering food suited to the climate of Fukui Prefecture. In the past, it was said to be served during the New Year's greetings rounds known as "O-nentou," where homemade "Hamana Miso" was offered.
• 🍱Hamo Suki📍 Hyōgo‘Hamo Suki' is a famous hotpot in Awaji Island and simmered sea ell and onion locally grown in Awaji Island with Dashi (=broth). ‘Hamo' grown in Awaji Island has thin and soft skin because of muddy and soft seabed, and its meat quality is good with rich flavor due to the effect from Naruto Strait. It is one of the features of summer because it becomes fatty from early summer to prepare for bearing eggs in autumn. Onion in Awaji Island is the harvest season as well when Hamo is in season. Hamo's simple flavor from juicy white meat and sweetness from local onion match great with dashi (=broth), and the combination of ingredients makes ‘Hamo Suki' tasty. Fish caught in Awaji Island became available in the market in Osaka, Sakai, or Amagasaki although when there wasn't effective method to keep fish cool, after Hideyoshi Toyotomi, Japanese samurai governor, opened the fish market in Osaka called ‘Zakoba'. People could deliver Hamo while it's alive as it has strong vitality. As Osaka and Kyoto had been getting prosperous as a merchant city, many restaurants started to serve it. Hamo has been vital fish at ‘Gion Festival' in Kyoto and ‘Tenjin Festival' in Osaka until now.
• 🐟Hamokawa Zakuzaku (Zakuzaku Eel Skin)📍 OsakaIn Osaka, a city that has prospered from the shipping and commercial industries since ancient times, a large amount of hamo eel has been sold and distributed. Summer is considered to be the popular season, and it is said that the eel becomes delicious when it drinks the water of the rainy season. Therefore, at the Tenjin Festival held in summer, various side dishes using eel are lined up on the tables. In Osaka, eel is used as a raw material for kamaboko paste. When the flesh of the eel is stripped off to make kamaboko, only the skin remains. The small bones of the skin are removed. Soy sauce is added and it is grilled. Then it is mixed with cucumber and sweet vinegar to make “Zakuzaku Eel Skin”. It is a home-cooked dish unique to Osaka that is full of the "spirit of frugality" that uses even the remaining skin deliciously. It also goes well in summer as it is quite light. The name of the dish "Zakuzaku" is said to be the sound made by cutting cucumbers and the sound of eating this crunchy dish.
• 🍲Hamonabe (Hot pot with conger pike)📍 OsakaThe pike conger, known as "Hamo" in Japanese, has been inhabiting Osaka Bay since ancient times, and was distributed in Osaka around the middle of the modern period. In Osaka and Kyoto, it is an essential ingredient for summer festivals and is renowned as a seasonal fish during the summer. However, "Hamo" caught after spawning in the autumn, when it has gained extra fat, is also considered delicious. Due to its densely packed small bones, it is necessary to perform a technique called "Honekiri," which is to cut these bones by making knife cuts at extremely narrow intervals, leaving the fish skin. In the Senshu area, which faces Osaka Bay and is blessed with seafood, "Hamo" has long been a familiar ingredient, and "Hamo nabe(=hot pot with pike conger)" has been a popular dish. The head and bones of "Hamo" are used to make Dashi(=Japanese soup stock), and onions and potatoes are added as ingredients in the Senshu style. The dish is unique to the Senshu area, which is said to be the birthplace of onion cultivation in Japan. The sweetness of the Senshu onions spreads throughout the pot and goes well with mild-flavored "Hamo ".
• 🍱Han-Ge Dango📍 KōchiOtoyo Town is located in the center of the Shikoku mountain range, about 40 km from Kochi City, the prefectural capital. The town was called Toyonaga-go in ancient times, and is a key transportation hub connecting the north and south since ancient times. The "Han-Ge Dango" (mid summer dumplings) is a local sweet that has been handed down from generation to generation in this town. The name "Han-Ge" refers to July 2nd. And is eaten to celebrate the end of the busy farming season, or at the end of the planting season. The dumplings are wrapped in“ Myoga” leaves, and the unique combination of the“ Myoga” leaves cool aroma and sweetness of the sweet bean paste is said to have soothed the fatigue of the farmers. “Han-Ge dango" was also offered to the god of rice paddies. The use of wheat flour instead of glutinous rice is a remnant of the days when rice was precious. Some people call the sweet dumplings "Myoga -dango" instead because it uses “ Myoga” leaves.
• 🍱Hana-hajiki📍 Nagasaki"Hana-hajiki" is a local dish of the Isahaya area. Various ingredients are arranged in a radial pattern on a plate and eaten while dipping them in hot and vinegared miso. It has long been served as a vegetarian dish for Buddhist memorial services. The unique name “Hana-hajiki" comes from the fact that the spiciness of the spicy vinegared miso makes one's nose prickle. There is a culture in and outside of Nagasaki Prefecture to eat pickled takana, which is also called "hana-hajiki," but as a dish it is completely different.
• 🍜Handa somen📍 TokushimaHanda Somen" produced in Handa district of Tsurugi-cho has a long history. There are various theories as to how Handa Somen began to be produced, but it is said that in the middle of the Edo period, boatmen brought Somen to Handa via Miwa-machi, Isogi-gun, Nara, Awaji, Naruto, etc. At first, the boatmen's families produced Somen for their own consumption. At first, the boatmen's families produced Soumen for subsistence and as a side business, but the climate and climate of Handa was suitable for Soumen production, and the production of Soumen became prosperous. The characteristic of Handa Somen is that it is a little thicker, firmer, and more satisfying than ordinary Somen. There are many noodle makers in the Handa area, and the flavor differs slightly depending on the altitude, the type of wheat used, the blend, salt, and other factors. This is why the noodle mills have become brands, and there are many deep-rooted fans who visit not only nearby residents, but also tourists and people from far away.
• 🍱Hangoroshi📍 Nagano"Hangoroshi" refers to "botamochi" or "ohagi" in Nagano Prefecture, and it indicates the state of mochi rice that is pounded until it becomes semi-crushed with a surikogi (pestle). Additionally, when it is pounded even more finely, it is called "minagoroshi," adding a touch of humor to the ways of eating. It is a convenient dish for weddings, funerals, and other occasions that was devised by busy women engaged in household chores and farming. In spring, it is called "botamochi," and in autumn, it is called "ohagi," but they are essentially the same thing. In addition to the classic adzuki beans and roasted soybean flour (kinako), there are variations that generously sprinkle egoma (perilla seeds) or walnuts. The Ueda region, which receives little rainfall, is suitable for cultivating walnuts, making it a high-quality walnut-producing area. Ohagi, eaten with a walnut sauce seasoned with soy sauce and sugar, has become a specialty in the city of Tomi. There is an old saying that goes, "Thunder from afar and botamochi next door are things that seem to come but never do," expressing the desire to share this dish. Red adzuki beans have long been believed to have the power to ward off evil, and they have always been used in celebratory meals.
• 🍱Hangoroshi📍 TokushimaIn 2005, Naka Town was born from the merging of five towns and villages in Tokushima Prefecture. It is an area abundant in nature, with over 90% of the town's area taken up by forest. It is divided into the five areas of the Wakiji area, Aioi area, Kaminaka area, Kisawa area, and Kito area; each has their own culture and customs. Among them is “hangoroshi,” which resemble “ohagi” (rice ball coated in red bean paste), a local food particularly loved in the Aioi area that is made with both sticky and non-sticky rice. The name hangoroshi (lit. “half-killed”) comes from only half-mashing the cooked rice so that some rice grains remain unmashed. For a time it was sold as “kusa-mochi” within the prefecture, but local students requested for the use of the original name, so it was once again dubbed “hangoroshi.” By the way, “ohagi” that are completely mashed are apparently called “minagoroshi.”
• 🍱Haninniku-no-nuta (Vinaigrette Miso Leaf Garlic)📍 KōchiNuta is a traditional seasoning from Kochi Prefecture, made by mixing miso and vinegar with garlic. It is commonly used to accompany raw fish or konjac(=yam cake). The culture of consuming garlic leaves is said to have originated from the Korean Peninsula. In the late 16th century, after returning from the Korean Campaign, Chosokabe Motochika, a warlord in Tosa Province, introduced this tradition to the region. In Kochi Prefecture, garlic leaves are widely used in various dishes, including sukiyaki, zosui (rice soup), stir-fries, and more. The preference for garlic leaves and green onions in Kochi is attributed to adapting to the region's hot and humid climate. On March 3rd, during the Girls Day (Hinamatsuri), it is a custom in Kochi to offer garlic leaves and red sprouting taro (a type of red-tinged taro) in front of the hina dolls.
• 🍱Hansukedofu📍 OsakaThis dish is made by stewing tofu with the head of a grilled eel. It appears in the Kamigata rakugo "Yusanbune" and it's thought that even the general population from ancient times were familiar with this dish. The eel's head is called Hansuke. There are various theories surrounding its origin, such as one strainer of eel's head used to be sold for 50 sen (1／2 yen), so it came to be called Hansuke (han meaning half) of one yen (called ensuke). Another theory is that a man named Hansuke sold the head of eels as well. In Osaka, when making kabayaki (grilled eel), the eel is grilled with a sauce and the body cut open, while the head is attached. The head is then removed after grilling. Although the head is cut off, it was most likely still a food for sale at low price because the flavor of the sauce was already soaked in. When hansuke is stewed with tofu and green onions in a dashi soup stock, an even richer and deeper dashi stock is made that is incredibly delicious. You can even enjoy the small amount of meat from the Hansuke. Hansuke tofu, which makes use of an eel head that is otherwise thrown away, represents a dish that offers a glimpse into the Osaka spirit of "Shimatsu no ryori," where ingredients are used in a zero waste manner.
• 🍚Happa Sushi (Leaf Rapped Sushi)📍 Fukui"Happazushi" is a type of sushi that involves wrapping vinegared rice, Masu(=trout), and ginger in the leaves of the Vernicia (Aburagiri), a deciduous tall tree belonging to the Toadflax family. It is also known as "Koppazushi" in the Kuzuryu River basin, particularly in the vicinity of Eiheiji Town. The dish, with its pale red color, is an essential local specialty for festivals and celebrations. The use of Aburagiri is due to its good preservation and aromatic qualities, but other leaves such as Akamegashiwa, bamboo leaves, and persimmon leaves may also be used. The term "Masuzushi" is sometimes used since the trout sushi is wrapped in bite-sized portions. The Aburagiri tree grows naturally in the fields and mountains, but in the Eiheiji region, people plant it in their home gardens and affectionately refer to it as the "sushi tree."
• 🍚Harako Meshi (Harako Rice)📍 FukushimaIn the autumn season, you can catch fresh salmon in the Matsukawaura and Hamadori rivers. The Kakedo River is well-known as the first place in Fukushima where salmon were artificially hatched, and a salmon festival used to be held every year when the salmon were caught. During the peak season, 1,000 to 3,000 salmon were caught every day, as per the information provided on the Namie Town website. The area is famous for being a prime spot for salmon fishing. During the peak season, when salmon is caught in abundance, it is often used in the local cuisine, and salmon dishes are served. One such dish is "Harako-meshi" or "Harako rice", which is made using a salmon roe called "harako", served on a bed of rice. "Harako" is made by carefully removing the flaky skin from the fresh salmon's roe bag and then marinating it in salmon and soy sauce.
• 🍱Harakomeshi📍 MiyagiMiyagi Prefecture is home to a variety of rivers, large and small, including the Kitakami, Naruse, and Abukuma Rivers, where salmon return every autumn to spawn. The prefecture has a history of protecting and nurturing salmon, including an artificial hatching and stocking program that began more than 100 years ago. Today, there are 20 hatcheries in Miyagi Prefecture, and efforts are being made to propagate and conserve the resource. The most famous local dish using salmon in Miyagi is "harako-meshi" (harako rice). Harako-meshi is famous because it was presented to Lord Date Masamune by the local people when he inspected the construction of a canal in Arahama. Harako" is a local term for salmon roe, which is said to have come to be called "harako" because of the "belly" of the salmon. Even before it was presented to the feudal lord Masamune, harako was eaten as "fisherman's rice" by local fishermen who caught the salmon that came up the Abukuma River with seine nets. Since the seasoning differs from household to household, the watchword in Watari is "ours is the best. Today, boiled salmon, rice cooked in salmon broth, and salmon roe dipped in the broth are served separately, but in the old days, all the ingredients were mixed together and called "mixed rice. Unlike today's harako-meshi, the Arahama Women's Association is involved in a variety of activities to pass on the original taste.
• 🐟Hasu Gyoden (Grilled Hasu Fish Spreading Miso On )📍 Shiga"Hasu" (Opsariichthys uncirostris/Three-lips) is originally a species endemic to the Lake Biwa and "Mikata Goko" (five lakes in Fukui Prefecture), and piscivore freshwater fish, which is rare to cyprinidae. "Hasu" has characteristic to swim around quick and sharp to chase its prey, and it becomes weaker if it doesn't keep swimming. It starts weaken suddenly right after being caught with fishing nets, and most of fish died when it was removed from the nets. Therefore, it isn't distributed widely and eaten in the limited area. "Hasu no Gyoden" is a local dish from Shiga Prefecture using "hasu" caught in the Lake Biwa. "Gyoden" is grilled fish skewered whole body or fillet with miso spread on it. The season for grown fish is early summer, and it is also said that small "hasu" caught in autumn tastes good. It tastes simple and has many small bones, and has plain flavor. The number of "hasu" has been decreasing year by year due to invasive species, and "hasu" is categorized as "Vulnerable" (VU). However, it is grown and transferred with small sweetfish to many places these days, and now it inhabits nationwide from Kyushu to Kanto area.
• 🍱Hasu-imo no Su-no-mono (Pickled Hasu-imo)📍 Yamaguchi"Hasu-imo," a kind of Satoimo (Japanese taro), is widely found in the tropical regions of Southeast Asia. In Japan, it is cultivated in prefectures such as Kochi, Tokushima, and Okinawa. The edible part is the leaf stalk, which has small holes like lotus roots. It is rich in dietary fiber and vitamins, making it a versatile ingredient used in various cooking methods such as stir-frying, miso soup, and salads. In Hagi City, Yamaguchi prefecture, it is consumed as a pickled dish. A refreshing dish called "Hasu-imo no Su-no-mono," where "Hasu-imo" and summer-seasonal horse mackerel are mixed with vinegar. It offers a crunchy texture, providing a cool sensation. It is a popular ingredient readily available in supermarkets during the summer, and it is enjoyed as a common household dish during the summer season. The horse mackerel commonly used in "Hasu-imo no Su-no-mono" in Hagi is also one of the local specialties of the city. The seas off the coast of Hagi are abundant in high-quality feed for horse mackerel, resulting in excellent fat content. There is even a brand of horse mackerel called "Setsuki Aji." Horse mackerel is so abundant that it ranks 7th in national catch volume (according to the 2011 Statistical Survey on Marine Fishery Production issued by Ministry of Agriculture, Forestry, and Fisheries).
• 🍱Hasu-mushi (Steamed lotus root)📍 IshikawaKaga Yasai is a brand of vegetables recognized by Kanazawa City. This brand name was first used in earnest in the Heisei era (around 1990). To be certified as a brand, the vegetables must be grown mainly in Kanazawa City and have been cultivated since before 1945. There are 15 certified vegetables, including sweet potatoes, Kaga futo cucumber, Gensuke daikon radish, bamboo shoots, and Kaga lotus root. Of these, Kaga lotus root has a long history of cultivation dating back to the feudal domain era. The Kahoku Lagoon reclaimed land, which spans two cities and two towns, including Kanazawa City, Kahoku City, and Tsubata Town, is a major production area. It is characterized by the short space between the joints, and the two joints at the tip are considered the tastiest. The meat is thick and has a pleasant crunchy texture. It is also called "rice cake lotus root" because of its high starch content. It is very sticky when grated, and the local dish "steamed lotus root" has long been eaten to take advantage of its stickiness. Kaga lotus root farming flourished from the late Meiji Period to the Taisho Period as it gained a reputation for its flavor. Many farmers built their own "lotus root palaces." The fifth lord of the Kaga domain, Tsunanori Maeda, planted lotus root seeds brought back from the Mino Province in the inner moat of Kanazawa Castle to grow ornamental flowers. "Hasu-mushi" is a local dish popular among the locals for its texture of Kaga lotus root. "Hasu-mushi" is a steamed dish made by grating Kaga lotus root and mixing it with other ingredients.
• 🍱Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)📍 TokushimaHasuimo, eaten mainly in Tokushima and Kochi, is a type of satoimo(=Japanese taro). It is said to have originated in Southeast Asia, but is sometimes called "ryukyu" because it was introduced from Okinawa. As the name suggests, it is a taro, but it is mainly the stems and leaves that are eaten. Among them, the stems of hasuimo are used in various dishes such as miso soup, salad, stir-fry, simmered dish, and dressed dish, and one of them is a local dish of vinegared hasuimo with swordfish. It is characterized by the texture of crispy hasuimo stalks and has a refreshing taste. Incidentally, "zuiki" is similar to hasuimo, but "zuiki" refers to the leaf stalks of satoimo(=Japanese taro). In the western part of the prefecture, zuiki is often eaten, while hasuimo is more common in the southern part.
• 🍡Hasune-mochi📍 OsakaThis is "lotus root stuffed with red and white glutinous rice," where glutinous rice is filled into the holes of lotus root and then steamed. Lotus root is considered an auspicious vegetable for New Year's "Osechi "cuisine due to its holes symbolizing a clear vision of the future. It is known as a specialty in the Kawachi region, with many being cultivated in Kadoma City. Kadoma City has historically been an area with poor drainage, making it unsuitable for rice cultivation. However, lotus roots naturally thrived in this environment. During the Edo period, Kadoma became a major producer of lotus roots, and in some cases, lotus roots were offered as a form of tax instead of rice. In the Taisho era, there were revisions in cultivation methods and varieties, leading to further expansion in cultivation after World War II. It is said that Kadoma's clay soil produces "Kadoma lotus root" with a unique sweet and chewy texture. In recent years, however, the production of Kadoma lotus root has significantly decreased due to factors such as urbanization. The "Hasune-mochi" made with Kadoma lotus root has been an essential dish for celebratory occasions in the local area, traditionally prepared on festive days. This dish, with its auspicious red and white appearance and the delightful chewiness of steamed lotus root, is a delicacy enjoyed on special occasions.
• 🍱Hasunosanbai📍 YamaguchiIwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beautiful castle city filled with a history of scenic nature and culture. The local lotus root, an Iwakuni specialty, has nine holes unlike the eight holes a lotus root generally has. Approximately 200 years ago, a cultivator by the name of Sangoro Muramoto began growing lotus roots after returning with some from present-day Oita Prefecture. An anecdote states the fact that the lotus root resembled the emblem which belonged to the Kikkawa Clan's Iwakuni Domain had brought him joy. With the increasing number of suitable environmental conditions, including Iwakuni's warm climate and long hours of sunlight, and improving farmer efforts that came to follow, the Iwakuni lotus root's signature springy and crunchy texture was born. It has since made a name for itself, and is even being distributed both within and outside the prefecture. Iwakuni sushi is a well-known folk pressed sushi dish that utilizes Iwakuni lotus root. However, hasunosanbai was the everyday meal that common folk developed a strong familiarity with. The dish is made by mixing lotus roots, carrots, shad fish and other ingredients with vinegar. Some say the name comes from sanbaizu (a mix containing equal parts vinegar, soy sauce, and mirin), while others say that it is linked to the idea that the Japanese god of the harvest was sometimes referred to as Sanbai. Enjoy the textures of the Iwakuni lotus root to the fullest with this refreshing side dish.
• 🍚Hata-gonbo-zushi (Burdock Sushi)📍 Wakayama“Hata-gonbo”, is a Burdock, grown in the Nishihata district of Hashimoto City, located halfway up the 552-meter-high Kunishiro Mountain. Its name is derived from "Hata”, in the Nishihata district and "Gombo", in the burdock dialect. It is not a special variety. When Burdocks, are cultivated in the hard red soil on the steep slope, they grow into a round and fat Hata-gonbo”. The particularly large ones are 5 to 10 cm in diameter and as long as 1 meter. In the old days, when harvesting, the farmers used to dig up the sticky soil more than 1 meter deep with a special long trowel and spend 20 to 30 minutes harvesting each seedling one by one. It was so labor-intensive that the neighbors around there used to say, "Don't let your son to get marry the local in Hata (Nishi-Hata). However, because of its size, it is richer in dietary fiber and polyphenols than common burdocks, and it is also softer and more aromatic. Hatagombo is used in a custom called “Zoji-nobori,” in which villages at the foot of Mt. Koya make offerings of rice and vegetables to Mt. Koya. “Zoji-nobori" is said to have continued from the Edo period to the beginning of the Showa period (1926-1989), and then ceased, but a local cooperative has been carrying it out again since 2014.
• 🐟Hatahata no Yuage (Poached Japanese sandfish)📍 YamagataJapanese sandfish are a scaleless, mild-flavored fish that are favored in the Shonai region as the taste of autumn. The sandfish come to the shores of Shonai around December to lay their eggs. For this reason, the sight of fisherman congregating on Sakatakita Pier and other such places is a characteristic winter scene. The size of the Japanese sandfish catch declined precipitously from around the end of the Showa period until the Heisei period. However, as a result of a joint effort by Yamagata Prefecture's fisherman to institute fishing limits and manage resources, the size of the sandfish catch is now on an upswing. Japanese sandfish will rush toward shallow water in large groups when the sea is rough and thunder sounds. For this reason, they are also known as “thunder fish.” “Poached Japanese sandfish” is a simple dish: poach the fish in a pot, splash on soy sauce or the like, and eat. The dish has a light flavor and is a go-to choice for cooking with sandfish. There are a wide variety of ways to cook with sandfish: in addition to poaching, it can be, among other things, fried, dried, or simmered with sauce. The Japanese sandfish is deeply connected to traditional events of the Shonai region. “During a celebration of the deity Daikoku-sama”, an event which takes places on December 9, there is an ongoing custom of eating sandfish with a miso glaze.
• 🍱Hatahata zushi📍 AkitaOriginally a deep-sea fish, hata-hata originally came to be called hata-hata because they appear in large schools in nearby waters only during their spawning season, when the sea is rough and thunder rumbles, hence the name "hatahatagami," an old word for thunderbolt. It is also known as the thunderfish. Hata-hata is sung in the folk song "Akita Ondo," and is so deeply rooted in the lives of the people of the prefecture that it is said, "I can't celebrate the New Year without hata-hata. In the past, the annual catch of hatahata used to exceed 10,000 tons, but overfishing and changes in the temperature of the Sea of Japan have reduced the catch, and now it is regarded as a luxury fish. As is typical of Akita, a rice-producing region, hata-hata sushi, made with rice and plenty of malted rice, is an essential part of Akita's food culture among hata-hata dishes. There are slight differences in the method of preparation depending on the region. The method of immediately marinating hatahata in salt has been handed down from generation to generation. The method of soaking the grouper in water for a while to remove the sliminess and blood before processing it is a method that produces grouper sushi with a clean taste and no odor, with just the right amount of sweetness from the malted rice. This method has been handed down to the present day.
• 🐟Hatahata-no-karaage (Fried Hatahata fish)📍 HyōgoHatahata (a small-sized Japanese sandfish), with the head and entrails removed, is deep-fried whole in oil. Hatahata (a small-sized Japanese sandfish) is an easy-to-cook fish because it has no scales and its flesh peels off easily, and it is easy to eat because it is light tasting. It is therefore a familiar fish in households in the Tajima region. In addition to fried fish, it can be enjoyed in a variety of ways, such as raw, boiled, dried, or grilled. Currently, the Tajima region of Hyogo Prefecture boasts one of the largest catches of Hatahata (a small-sized Japanese sandfish) in Japan. Hatahata (a small-sized Japanese sandfish) are migratory fish that return to their birthplace to lay eggs, so Hatahata (a small-sized Japanese sandfish) caught off the coast of the Sea of Japan are carrying eggs. When the eggs are incubating, the eggs are nourished and the fish's flesh is not nourished. However, the Hatahata (a small-sized Japanese sandfish) caught in the Tajima area are not in an egg-bearing state so they are fat and tasty.
• 🐟Hatoshi (Fried bread with shrimp paste)📍 Nagasaki"Hatoshi" is a dish introduced to Nagasaki from Qing (then China) during the Meiji period. The Chinese term "Hatoshi" is pronounced as "h duō sh ." It refers to a dish where shrimp paste is sandwiched between slices of bread, then deep-fried. Initially, it was one of the dishes served around a round table, belonging to the cuisine known as shippoku ryouri. Nowadays, it has become one of the familiar dishes to the public, to the extent that it is sold on the streets and in shops.
• 🍱Hatsu-uma Dango📍 GifuFrom the Meiji period to the early Showa period, sericulture flourished in a lifestyle of self-sufficiency. As a domestic activity that provided valuable cash income, many families in Gifu Prefecture, in areas suitable for sericulture, raised silkworms, harvested cocoons, and shipped them out. On the first horse day of February, before the mulberry leaves that silkworms will eat are prepared, people offered cocoon-shaped dumplings called "Hatsuuma-dango" to the gods and eat them, hoping that cocoons would be of high quality and produced in large quantities. In Shirakawa Village, not only are Hatsuuma-dango offered to the gods, but there is also the Kogai Festival to pray for a good harvest of silkworms, and the traditional performing art of "Harukoma Odori" is performed. The Harukoma Odori is a celebratory dance in which residents disguise themselves as the seven gods of good fortune and dancers. In recent years, the dance has been performed not only at the Kogai Festival, but also on special occasions such as New Year's and weddings.
• 🍱Hatto📍 Fukushima"Hatto" is a dish made by kneading and rolling a mixture of buckwheat flour, rice flour, or glutinous rice flour, cutting it into diamond shapes, and boiling it. During the Edo period, there was a movement to restrict the consumption of excessive rice and soba, leading to a prohibition on flour-based foods. During this period, people secretly used normally prohibited ingredients such as buckwheat flour and rice flour for cooking, and it was said to be called "hatto" because they discreetly consumed it despite the restrictions. Another theory suggests that in ancient times, when the dish was presented to the local feudal lord, it was so delicious that he remarked, "It is forbidden for commoners (villagers) to eat something this good. "This led to the name "hatto." In recent years, various variations have emerged, such as calling the diamond-shaped cuts "hishi hatto" and those with added okara "oka hatto," adding richness to the variety of this dish.
• 🍱Hattojiru📍 MiyagiHatto is a local flour dish eaten throughout the northern part of the prefecture. Water is added to flour, and the mixture is kneaded until it is the consistency of earlobes, then left to rest for an appropriate amount of time, spread thinly with fingers, and boiled. In the past, women were good at making it so thin that you could see through to the other side. In the Tome and Kurihara regions, it is called "hatto" or "hatto," in the Tamatsukuri region "tsumeiri" or "tsumire," and in other regions "hitotsumi. Hatto is eaten in a variety of ways, like rice cakes, and is sometimes served in a soup called "hatto soup" or with red bean paste or zunda-an (sweet red bean paste). Hatto has a long history, dating back 400 years to the era of the feudal government. In the Tome region, which was one of the Date clan's major rice-producing areas, farmers were unable to eat enough rice to satisfy their needs because rice was given to the clan after the annual tribute was paid under the "rice purchase" system. In addition to barley rice, farmers in their wisdom turned wheat from their fields into flour, kneaded it into a paste, boiled it, and ate it as "hatto. At first, "hatto" was a substitute for rice, but over the years, it became a tastier and more popular food. However, the lords who ruled the Tome region were concerned that the farmers might neglect rice cultivation, and they began to prohibit the consumption of this dish except on special occasions, hence the name "hatto". The soup stock and ingredients used for Hatto soup vary from region to region and from household to household, even within the Tome region. The soup stock is made from dried bonito flakes and dried sardines, and the ingredients include seasonal vegetables, mushrooms, chicken, and pork, and the taste has been passed down from mother to son for generations. Even today, hatto soup is served at local events throughout the four seasons.
• 🍱Haze Tsukudani📍 AichiMikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefecture. It has a long stretch of shallow water and is home to tidal flats such as Rokujo Lagoon and Shiogawa Tidal Flat. The cultivation of sweet potatoes on the Atsumi Peninsula has contributed to the popularity of tsukudani (food boiled in soy sauce and sugar) in coastal areas, making it possible to preserve fish for a longer time. Even today, there are tsukudani restaurants scattered throughout the region. Aichi Prefecture's tsukudani is known for its use of tamari, which is a representative seasoning of the region. Tamari soy sauce is made almost exclusively from soybeans, unlike soy sauce, which is typically made from barley. This gives it a rich, full-bodied flavor that is reminiscent of soybean miso. It is said that tamari originated from the liquid that oozed out during the process of making soybean miso. Haze Tsukudani is an essential dish for Osechi cuisine, which is served on New Year's Eve. Haze's face resembles that of an old man, symbolizing longevity, and its fast swimming speed is said to help people achieve their goals more quickly.
• 🍱Hebo meshi📍 GifuA local dish of Ena City and the surrounding area using the larvae of hebo (black hornet, a bee about 2 cm in length that nests in the ground). High in protein and calories, hebo was a valuable source of protein in this region far from the sea, and was served as a treat to important guests as well as to promote the health of the local residents. The culture of eating hebo is flourishing in the mountainous areas from Shinshu to Okumikawa. In the "Souzan's Book of Wonders" (Miyoshi Souzan, 1850) written in the Edo period, there is already a description of the eating of "hebo-meshi," rice mixed with rice, seasoned with bee larva and soy sauce, in Mino and Shinano provinces, indicating that it was a long-standing food custom. In addition to hebo-meshi, there are other hebo dishes, such as sweetened rice cakes with a savory texture and hebo gohei-mochi, which have been passed down from generation to generation as a secret local cuisine.
• 🍚Hebo-meshi(Hebo rice)📍 Aichi“Hebo” refers to the larvae of the common Asiatic yellowjacket and other ground bees, and are also known simply as "bee larvae”. In the past, hebo was a valuable source of protein in the mountainous area stretching from Shinshu to Okumikawa, and the adults and larvae of local bees were boiled in a sweet and spicy sauce and mixed with rice to make hebo rice, hebo kanroni (hebo simmered in soy sauce, mirin, sugar, and starch syrup), and hebo gohei-mochi (hebo rice cakes). Nowadays, hebo consumption is rare, and they are generally served as a delicacy for guests. The common Asiatic yellowjacket builds nests in the ground, and locals make use of their habit of bringing food straight back to the nest to find their nests. To do so, they shape the meat of a river fish, chicken, or frog into a ball that is easy for the bees to carry, and attach cotton to it as a marker. They then use the marker to follow the bees and find their hive. These bees used to nest in paddies, but they now nest in the mountains due to the effects of pesticides. When competitions for the heaviest hebo nests were held, hebo nests would be dug up and placed in nesting boxes in early summer. The hebo would then be fed and reared until the competitions in the autumn. Participants in these competitions may also hunt for large nests in the fall instead of rearing them.
• 🍲Hechima Jiru (Luffa Soup)📍 Kagoshima"Hechima Jiru" is a local dish from Kagoshima Prefecture. It consists of miso soup with luffa served in a bowl of somen noodles. While people in other regions use luffa as a scrubbing brush or lotion, Kagoshima locals have been eating it for a long time. In fact, the 1802 encyclopedia "Shaping Illustrations" compiled by Shigehisa Shimazu describes luffa cuisine. Luffa belongs to the Cucurbits family and is native to tropical Asia. It thrives in hot and humid weather, which is why it is mostly grown in Okinawa Prefecture and southern Kyushu in Japan. Its high fiber content earned it the nickname “ito-uri” (sponge gourd) and later it was abbreviated to “to-uri”. And since “to” is in between “he” and “chi” in the Iroha order (traditional order of the Japanese syllabary), it came to be called “hechima” (meaning between the “he” and “chi”). For food, a variety with less developed fibers is grown. The fruits are harvested when they are young, less than 20 cm in length, to prevent the fibers from becoming tough. Kagoshima locals serve luffa dishes in the summertime. The most popular dish is luffa soup, but luffa is also used in other dishes such as stir-fries.
• 🍱Hechoko Dango/Uki Uki Dango📍 IwateIn the northern parts of Iwate Prefecture, where the climate is cold and unsuitable for rice farming, different types of millets such as Japanese barnyard millet, foxtail millet and buckwheat are grown. Due to this, many types of traditional dishes using millets were born. The “Hechoko Dango” is made with millets such as sorghum flour, glutinous millet flour and sticky millet flour. The flour is rolled into ball shapes and then a dent is made with your index finger, creating a small indentation in each ball. They are served in a sweet and warm “azuki” (=red bean) soup. The sorghum flour has a slightly bitter taste and goes well with the sweet “azuki” (=red bean) soup. Creating a dent in each ball allows the soup to infuse into them. The word “Hechoko” shows appreciation for the hard work of the farmers throughout the year. It is also said that the index finger indentation resembles a person's “heso” (=belly button). The word “Hechoko” shows appreciation for the hard work of the farmers throughout the year. It is also said that the index finger indentation resembles a person's “heso” (=belly button). This dish is also known as “Uki Uki Dango(meanings float dango)” because when the millet balls are prepared, they float on top of the boiling soup as if they were dancing. This traditional dish is prepared at the end of autumn, when harvesting is complete, not only for eating but also as an offering to god.
• 🍲Heejaa-jiru (Goat soup)📍 OkinawaHeejaa means goat in Okinawan, also known as feejaa. A goat's meat, bones, and entrails are slowly stewed in a large pot, and the strong-smelling hooch bar (mugwort) and njana (bitter greens) are added, finishing the dish with a salty flavor. It is characterized by its unique taste and strong smell, and is a dish that divides people into two camps, those who like it and those who dislike it. It is said that goat meat tastes best when eaten as soon as possible after it has been butchered, which is why it is often served in large gatherings. It is therefore served at celebrations for relatives, building completion, and new construction. Heejaa, goat meat, is not a common food outside of Okinawa. However, in Okinawa Prefecture, it is known as a highly nutritious food that has been prized as "heejaa gusui" (goat medicine). It has been cherished for its body-warming effect and as a recovery medicine for illness and injury. Today, with the development of medical science, the aspect of goat medicine has declined, but it is still a beloved part of the traditional food culture.
• 🍲Heka (Fish Sukiyaki Hot Pot)📍 ShimaneA local dish from Shimane Prefecture, which faces the Sea of Japan and has a long history of fishing. Called "Heka-nabe," it involves cooking seafood in an iron flat pot similar to a sukiyaki pot. In some cases, wild boar meat is used instead of seafood. The term "heka" refers to the metal part at the tip of a plow, an agricultural tool. It is said that the origin of the term comes from using this tool instead of a regular pot. In Oda City, there is a fishing method known as "Ichinichi-ryo" (One-Day Fishing). This involves leaving the port early in the morning, catching fish in the nearby sea, and bringing the catch back to the port in the evening of the same day. Many of the seasonal seafood used in "Heka," such as tilefish, flounder, and sea bass, are often caught through this one-day fishing method. The characteristic of "Heka" is enjoying these fresh seafood ingredients in hearty, chunky cuts.
• 🍱Herahera dango📍 KanagawaAnkoromochi is a flat dumpling made of wheat flour and shiratama (white bean curd) flour with an (sweet) bean paste. With its simple taste, it is a local dish that has been enjoyed by people of all ages, from children to the elderly. There are various theories as to the origin of its name, such as "because of its crushed flat shape" or "because it resembles a spatula, a tool used in the fishing industry. On Sashima Island, during the summer boat festival that has been held since the Edo period, hera hera dumplings are offered along with the "Sashima Gofuneuta," an important intangible folk cultural property of Yokosuka City, and the local sea bream, a specialty of Sashima Island. Families also make spatula dumplings for the Boat Festival, offer them to the altar, and enjoy the taste with their relatives who gather around. In Serizawa, Zama City, they have also been eaten as a snack by farmers for a long time.
• 🍱Heshiko📍 FukuiIt is a traditional dish of the Wakasa area and the Echizen coast. The entrails of the fish are removed and pickled in salt, and the fish is then preserved for a long time without spoiling. It was a valuable source of protein for surviving the harsh winters. It has a long history and is said to have already been produced in the middle of the Edo period. There are several theories as to how it came to be called heshiko. One theory is that the word "heshiko" was derived from "heshikomushi," which is an abbreviation of "heshikomushi" when fishermen marinated fish in a barrel, and another that the word "heshiko" was derived from "hishio," the water that came out after fish were pickled in salt. Heshiko is also made from sardines, squid, and pufferfish, but mackerel is the most common. Seafood caught in Wakasa was transported to Kyoto via the "Wakasa Kaido" (Wakasa Highway), which in recent years has come to be known as the "Saba Kaido" because it was used mainly to transport salted mackerel to Kyoto among many other types of seafood. In the Reinan region, "Konuka Iwashi" (pickled sardines) is often eaten, which is mainly made by pickling sardines.
• 🍱Heshiko📍 KyotoMany are under the impression that fresh seafood cannot be obtained in Kyoto, but the Tango area facing the Sea of Japan is blessed with fertile fishing grounds thanks to the warm currents from Tsushima and the rivers flowing through the Tango Peninsula and Tamba plateau mountains. For example, the fishing industry in Kyoto Prefecture is wide-ranging, including fixed net fishing, offshore trawling, small boat trawling, shellfish farming, and longline fishing. A variety of seafood can be caught, such as snow crab, egg cockle, and amberjack. The fishermen have a custom of drying the seasonal fish they catch to use at home, and this is a tradition that continues to this day. Dried fish, dried sardines, and dried seaweed are well known as Tango specialties. "Heshiko" is eaten throughout the Tango area, especially in the town of Ine. "Heshiko" is a preserved food made by pickling fish such as mackerel and sardines in rice bran and salt for a long period of time. There are various theories about the origin of the name, such as that fishermen referred to the act of pickling fish in a barrel as "heshikomu," which was then shortened to "heshiko." "Heshiko" is richer in umami than raw mackerel before it is processed. The unique flavor and saltiness go well with rice and alcoholic drinks. The "heshiko" made in Ine uses domestic, Canadian, or Norwegian mackerel, which contain a lot of fat.
• 🍚Heso Mochi (Dented Rice Cakes)📍 Shizuoka"Heso mochi" is offered on the 15th day of August or the 13th day of September of the old calendar when the night is perfect for moon-viewing. This sweet is unique to the central and western regions of Shizuoka prefecture, located on the west of the Fuji River. Another name for this sweet is "heso dango". It is made with Joshinko(=short-grain rice flour), which is shaped into flattened "dango" (=Japanese dumpling) with a dent in the center of each piece. In the past, it was always made with freshly harvested rice from that year and 12 pieces, 13 pieces in the case of a leap year, were offered on a bundle of fresh straw on the day of "tsukimi" (=moon-viewing). It was a tradition for children to go door to door on this day to receive the "heso mochi" being offered.
• 🍱Heso-daikon no nisime📍 MiyagiIn the Tohoku region, where the weather is severely cold, there has long been a custom of making preserved foods by exposing vegetables and fish to the cold wind. "Heso-Daikon" is one such preserved food, produced in Marumori Town in the southern part of the prefecture. Delicious daikon radish produced at an altitude of over 300 meters above sea level is peeled, cut into round slices, boiled, and then dried on skewers or straw in the center for about one month under the eaves to take advantage of the cold winter weather. By repeatedly freezing at night and thawing during the day, candy-colored "Heso-Daikon" is produced. It is called "Heso-Daikon" or "Baba-beso" because the hole in the daikon radish after it is skewered "looks like a navel." When sufficiently dried, it can be preserved until the following summer, and the standard way to cook it is to simmer it with seasonal vegetables. When cooking, lightly wash daikon radish and soak in lukewarm water to return it to the desired consistency before simmering with various other ingredients. It is known that sun-drying increases the nutritional value of daikon radish, including B vitamins, minerals such as potassium and calcium, and dietary fiber, which is higher than that of fresh daikon radish.
• 🍱Hie Zoushi / Hie Gayu📍 MiyazakiThe dish known as "zushi" refers to a type of rice porridge. Rice was precious and consumed during New Year's and festive events, and in the past, the staple food was "hie meshi" made from foxtail millet. Foxtail millet (hie) is a type of cereal native to Japan that has been consumed since pre-Jomon times. Its tough outer husk allows it to be stored for extended periods, making it valuable. In slash-and-burn agriculture, it is cultivated alongside millet in the second year. One of the effects of consuming foxtail millet is that it warms the body, making it suitable for the Japanese people's constitution and climate. While "hie meshi" is fragrant when hot, its flavor diminishes when it cools. However, compared to other grains, it provides better satiety. In Shiiha Village, located in the mountainous region, hunting is still prevalent. A porridge called "hie zushi" is made by boiling rice, foxtail millet, wild boar meat, intestines, and vegetables in a broth made from boiled bone-in wild boar meat.
• 🍱Hikado📍 NagasakiA local dish that has been passed down in Nagasaki since the early 1600s. Portuguese missionaries and traders in Nagasaki used to eat stews made with beef and pork during the cold months. The taste gradually spread among the locals, and later on, unique ways of making it using locally grown vegetables, chicken, and fish were established. This is said to be the origin of the version of “hikado” as it is known today. The name “hikado” comes from the Portuguese word “picado,” which means to chop meat into small pieces. It was introduced as one of the Nanban dishes in cookbooks in the mid-Edo period.
• 🍱Hikitoshi📍 NagasakiThis is a typical local dish of Iki, a remote island in Nagasaki Prefecture. In the past, when Iki farmers had guests over for the Bon Festival, New Year's Day, and festivals, they would cook a nabe dish from the tasty chickens they kept at home, and entertain them by pulling them through to a tatami room in the back of the house. This is said to be the origin of the current nabe dish "hikitoshi," and the name is said to have come from the "hikimichi" of those days. In the Iki dialect, "huremae" means "to serve," so hittoshi is sometimes called "huremae ryori" (horemae cuisine).
• 🍱Himeichi to mikan no karashini📍 KōchiHimeichi is a small fish caught in small bottom trawls in Tosa Bay. Its official name is Hourai goatfish. Because of its low price, it is often used as a substitute for Thai fish. It is called "asunaru" or "asunaro" depending on the region because it means "let's be a sea bream tomorrow. Himeichi's white flesh has a refined taste without any peculiarities. It is therefore used in a wide variety of dishes, such as grilled, dried, and sashimi. The smaller ones, in particular, are often cooked together with mandarin oranges in a "spicy stew.
• 🍱Himeji oden📍 HyōgoOden is generally served with mustard, but “Himeji Oden” is served with or without ginger soy sauce. This is the characteristic of Himeji oden, a local dish of Himeji. In Himeji, there are two types of oden: one with a thick, sweet flavor called Kanto nimono, and the other with a lighter flavor, but both are called “Himeji oden” when ginger soy sauce is used. Ginger soy sauce is made by adding grated ginger to soy sauce, and Himeji was originally a producer of ginger and soy sauce. The area around Himeji is also a major producer of soy sauce, which may have contributed to the custom of using ginger soy sauce in oden. The name “Himeji Oden” was coined in 2006 by a group of volunteers involved in the “Himeji Food for Town Revitalization” campaign, who named the dish “Himeji Oden”. It is now widely known as a local delicacy, and many tourists visit Himeji for its oden.
• 🍱Hina Manju (Spring Steamed Bun)📍 IwateIn the center of the prefecture, the land along the Kitakami River is flat, and various kinds of crops, like rice, wheat, barley and buckwheat, have been grown. That made the locals develop many dishes using flour made from these crops. "Hina Manju" is also called "Hana Manju" or "Hana Dango", and made from rice flour stuffed with red bean paste, then shaped like flowers, peaches, leave or rabbits. It is served with "Kirisensho" on the Girl's festival on March 3rd. It was also served during memorial services or "Higan" equinox in some areas. Osako cho in Hanamaki City used to prosper as an inn town connected to Sanriku area and Morioka, and many valuable Hina Dolls inherited since Edo Era are still kept. There was a custom that children were walking along the houses saying “Please show us your Hina Dolls” and saw the dolls, then got "Hina Manju" during the Girl's festival season. Every home prepared many ‘Hina Manju' to give them to children and relatives.
• 🍚Hine-zushi (Fermented sushi)📍 Ishikawa“Hine-zushi” is a fermented food made by marinating salted fish with rice and allowing it to mature. The main production areas of “Hine-zushi “are located in the Okunoto region, including Wajima City, Anamizu Town, and Noto Town. The mountain village area in the Okunoto region has long been a granary area, where rice necessary for” Hine-zushi” was grown. In addition, the rivers that flow through the area provide fish such as "ayu" (sweetfish) and “ugui” (Japanese dace). For mountain villages with inadequate transportation infrastructure, "Hine-zushi" was not only a preserved food but also a valuable source of protein. In some areas, it is also called "susu". It is not known when it was first eaten, but there is a description of its existence in the "Collection of Offerings from various countries" compiled in the Edo period. It is said to have been served to guests at weddings, funerals, and festivals as an expensive item at that time. The flavor changes depending on the degree of salting and the period of maturation, and its unique taste has earned it the nickname "The Originator of Sushi". In recent years, river fish are not as abundant as they used to be, and there is no need to make preserved foods. Therefore, "Hine-zushi" using fresh marine fish is common. Horse mackerel, mackerel, "hachime" (mebaru), and other seafood are used, with horse mackerel and mackerel being the most common.
• 🍱Hinonazuke (Hinona Pickles)📍 Shiga"Hinona Pickles" refer to pickles made using traditional vegetables from Shiga Prefecture and were designated as Shiga Prefecture's Selected Intangible Folk Cultural Property, "Shiga's Food Cultural Property," in 1998. Hinona are said to have originated in Hino Town, Gamou District, Shiga Prefecture, about 500 years ago when Gamou Sadahide, an ancestor and the founder of the Gamou family, discovered them during a visit to the Kannon temple in Kamakake, Hino Town. Hinona, a type of turnip, have purple leaves and white roots, growing up to 30cm in length. They are in season mainly from October to the end of December. Known for their unique flavor, spiciness, and bitterness, they are often used in pickles. There are various pickling methods, such as "Sakura-zuke," where the leaves are minced and soaked in vinegar with thinly sliced roots; "Ebi-zuke," where the whole plant is pickled and soaked in sweet vinegar; and "Hine-zuke," pickled with rice bran. The roots of Hinona contain amylase, an enzyme that aids in starch digestion, and a small amount of vitamins. The leafy part is rich in nutrients such as beta-carotene, vitamin C, calcium, and potassium.
• 🍱Hirayachi (Vegetable Pancake)📍 Okinawa"Hirayachi" is made by mixing wheat flour with egg and Dashi (=Japanese soup stock) (or water), sprinkling with green onions, Chinese chives, and other ingredients, and baking. It is a salt-flavored “Okonomiyaki”-like dish and is often made with leftover vegetables or ingredients that are always on hand in the refrigerator. Recently, it is sometimes called "Okinawan-style Okonomiyaki" because many people eat it with sauce. It is called "Hirayachi," which means to grill flat. The texture is like the Korean pancake.
• 🍱Hitashi Mame (Soaked Beans)📍 NaganoThe soil in the northern part of the Nishiyama region is suitable for soybean cultivation, and cultivation of barley and beans has been actively carried out in the region for a long time. The soybeans grown in the Nishiyama region are of good quality, with a pleasant fragrance and a sweet, comforting taste, and are named "Nishiyama soybeans." In the Togakushi region, flower beans are a specialty product, and they cultivate the "Kogen Hana Mame" (Highland Flower Bean), which is considered suitable for cultivation at an altitude of 800 meters or higher. The Highland Flower Bean has a color that combines black and purple, and it is also known as the "purple flower bean." It is large-grained, flavorful, and used for simmered beans and sweetened dishes. "Hitashi Mame" is a regional dish eaten not only in the northern and eastern Shinano regions of Nagano Prefecture but also in Niigata Prefecture and the Tohoku region. It is often used in traditional New Year's osechi dishes. It involves boiling green soybeans and soaking them in lightly seasoned dashi broth. In Nagano, it is also made as "Kurakake Mame," a variety of green soybeans known for its pattern resembling a saddle on a horse's back. Due to its unique nori-like flavor, it is also called "Nori Mame" in some regions. The distinctive aroma, the crunchy texture of the beans, and the rich flavor combine beautifully, making the beans themselves exceptionally delicious. However, in recent times, the production has decreased, making it challenging to obtain.
• 🍚Hitokawa Sushi (Layered Pressed Sushi)📍 Shiga"Hitokawa sushi" is a pressed sushi prepared for gathering events often made in Gamou District Sakuragawa Village in Shiga Prefecture. Currently it moved to Higashi Oumi City, and is found in Sakuragawa-Nishi, Sakuragawa-Higashi and around Higashi Oumi around Aisho Town. Rice and ingredients are layered four or five in the sushi tub which can hold 2 "sho" of rice, then pressed to make box sushi. Various ingredients are used and it has many layers, so it looks gorgeous and colorful. It is called "Hitokawa sushi" because they take each layer one by one, like peeling when eating. "Hitokawa sushi" is prepared at auspicious occasions or gathering events because it is cooked for 20~40 servings at once. When they make it for memorial services or funerals, dried young sardines are not used and eggs are replaced to yuba (=tofu skin) to make the sushi vegan. In Shiga Prefecture, there is similar pressed sushi called "Ugawa-zushi" used kanpyo (dried gourd shavings) produced in Mizuguchi Town in Kouga City. Sushi prevailed everywhere in Japan has been passed down in Japanese food culture for a long time, and eaten various auspicious occasions like festivals, celebrations or rites of passage.
• 🍱Hitomoji no Guruguru (Green onion with Vinegar miso)📍 KumamotoIt is said that during the reign of the 6th lord of the Higo domain, Hosokawa Shigekata, when the domain's finances were in trouble and austerity measures were implemented to rebuild, "Ichimonji" green onions were conceived as an inexpensive and delicious accompaniment to sake, serving as a snack. "Hitomoji" is another term for "Wakegi" green onions, derived from the appearance of the planted green onion resembling the character "Hito" (person). Another theory suggests that it originates from the term "Hitomoji kusa," which referred to green onions as a single character "ki" in the language of the court ladies during the imperial era. In Kumamoto prefecture, "Hitomoji" green onions are known for the distinctive bulge at the white part, making them a unique local product. "Guruguru" refers to wrapping the green leaves tightly around the white part of a briefly boiled "Hitomoji", using the white part as the axis. When you cut the tips of the wrapped leaves with your fingers, a sticky liquid comes out, which is used to seal the end of the roll. By tightly wrapping them in this way, it creates a crunchy texture when bitten into, allowing you to enjoy the unique aroma and sweetness. Though a simple dish made solely with "Hitomoji ", it becomes a delicacy when topped with vinegar miso or spicy miso. You can enjoy plenty of nutrition from the rich "Hitomoji" green onions. The peak season for "Hitomoji", which have been cultivated since the Edo period, was originally in spring. However, due to increased demand for year-round availability as a local specialty, efforts such as improving varieties have extended the cultivation period.
• 🍲Hittsumi (Wheat Flour Dumpling Soup)📍 AomoriLocal cuisine from southeastern Aomori Prefecture to north-central Iwate Prefecture, which was the territory of the former Nanbu domain. In the Nanbu region, where the cold climate was not suitable for rice cultivation, farmlands spread out. Therefore, dishes using minor grains, wheat flour, and buckwheat flour have been handed down from generation to generation. According to one theory, "hittsumi", wheat flour dumpling, has been made since the Heian period (794-1192). It is popular as a soup with a variety of ingredients that can be served as both main and side dish. It has been easily made not only during the postwar food shortage period, but also up to the present day.
• 🍲Hittsumi jiru(Hittsumi soup)📍 IwateThe central region of the prefecture has a lot of flat land in the Kitakami River basin, which has long been open to rice paddies, and the scale of rice production has been large. However, there were years when rice could not be harvested due to severe cold weather and cold damage, so barley, wheat, and buckwheat were also produced to stabilize the diet. Therefore, many dishes were prepared using rice, wheat, and buckwheat flours, and the culture of "shitonemono," a dish made by kneading the flour with water, developed. Hittsumi is one of the representative dishes, and was often eaten as an alternative to the staple food in years when the rice harvest was poor. Hittsumi" is said to be a corruption of "hittsumu," a dialect word meaning "to tear by hand," since the dough is kneaded with water and spread into a thin layer, then torn by hand and boiled. Depending on the region, it is also called "tote-nage," "hatto," or "kiribatto. Ingredients and soup stock vary from region to region and from household to household. Jidori chicken, mushrooms, river crabs, river fish, and mokuzu crab are sometimes added depending on the region.
• 🍱Hiya jiru/Suttate📍 SaitamaCold soup" is a local dish that has developed in various places in Japan, using vegetables and fish from each region. Among them, "chilled soup" in Saitama has been eaten as a dipping sauce for udon noodles, which is unique to the "udon culture" in the area where wheat was widely cultivated as a back crop to rice cultivation. In the past, farmers who cultivated rice were very busy from rice planting to harvest, as manual labor was the basic method of farming. Cold soup, which was easy to make and nutritious during the busy farming season, was very useful. Surrounded on all sides by rivers and fertile land, Kawajima-Town has long been a thriving rice-growing community, and "chilled soup" was called "suittate" and was a staple food for farmers. The term "suttate" comes from the fact that the farmers used to grind vegetables and other ingredients with a mortar and eat them "suritate" (freshly grated). It is also called "chilled soup" or "tsuttate.
• 🍲Hiyajiru (cold soup)📍 Miyazaki"Hiyajiru(cold soup)" is a local delicacy of the plains in Miyazaki Prefecture. It has become increasingly popular in recent years as information about the food culture has spread throughout the region. The soup is made using fresh and abundant seafood from the Hyuga Sea, which is rich in nature and faces the Kuroshio Current, as well as vegetables and crops that benefit from the region's sunny climate. The dish is said to have originated when farmers ate barley rice topped with raw miso paste and sprinkled with water during hot summers. Barley rice was made by cooking whole barley, adding water to soften it, and then cooking it again, which suggests that rice was very valuable to the farmers of the region during the era of the feudal government, particularly due to the mountainous terrain of Miyazaki Prefecture.
• 🍜Hiyashi-somen (cold somen noodle)📍 SagaCold somen noodles have long been eaten in Saga Prefecture. Kanzaki Somen, a specialty of Kanzaki City located in the eastern part of the prefecture, is famous as one of the leading Somen brands in Kyushu. It is characterized by the umami and rich aroma of wheat, its crispy and strong texture, and its smooth and slippery texture. You can fully enjoy its charm by tightening it with ice water. In winter, it is enjoyed as Nyumen, as it does not fall apart while boiling. It is said that the Somen production began about 380 years ago when a monk from Shodoshima, who was traveling around the country, fell ill in Kanzaki and taught a local peddler how to make hand-pulled Somen noodles, who took good care of him. The production of Somen spread in Kanzaki partly because the land was suitable for wheat cultivation such as Saga's warm climate and high-quality water source. In the early days, it was often handmade as a side job for farmers during the winter. Later, people began to use water wheels to grind wheat, taking advantage of the abundant water supply, and there used to be more than 300 noodle makers in the area. Kanzaki is also the birthplace of machine-made Somen, having developed a roll-type noodle-making machine and being one of the first to introduce machine-made noodle production.
• 🍱Hiyashiru📍 YamagataAlthough the name “Hiyashiru” suggests soup, this is a boiled dish made by combining seasonal vegetables and cold dashi broth (soaking soup). Hiyashiru is a local dish of Yonezawa City, known as "Uesugi's Castle Town." There are various theories as to its origin, including the theory that it was served to warriors under the command of Kenshin Uesugi at battlefield ceremonies, and that it was born out of the "one soup, one side dish" dietary custom practiced by Lord Yozan Uesugi. Hiyashiru is served in a large bowl and then divided into smaller bowls for each person. At the feast table in the early Showa period, Hiyashiru and “Tsubu-tsubu-ni”(simmered beans and vegetables in small cut) served in a large bowl were placed on a special table at the lower seat of the banquet table, and these were allowed to be refilled as much as they wanted. It was considered considerate for the waiter to add more food to the dish as soon as the customers started to eat, even if only a little.
• 🍱Hizunamasu📍 IwateIwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particular, the Tsugaruishi River is a clear stream that flows into the innermost part of Miyako Bay and is famous as a river where salmon swim upstream. The mouths of male salmon caught in this area bend when the spawning season approaches from mid-November to late January, hence the name “Nambu Hanamagari (southern crooked-nose) Salmon.” It was an important source of revenue for the Nanbu domain during the Edo period, and has been loved by the people of the prefecture for a long time, which led to it now being designated as the “prefectural fish.” “Hizu” refers to the cartilage of the head of a salmon, and even in the "Engishiki" (926) published by the Imperial Court in the early Heian period, there is a description that the "hizu" was dedicated to the Imperial Court, showing that it has been eaten since ancient times. "Hizunamasu" is made by turning the "hizu" into "namasu" and is a vinegared dish that is an essential New Year's dish. It is a valuable part that can only be harvested in small quantities from one fish and is prized as a delicacy. Salmon is a fish that can be eaten in its entirety except for the gills, and when salmon was plentiful, people would buy a whole fish and each family would cook a dish using each part. Among these ways of eating it, "hizunamasu" is a dish that allows you to eat all the blessings from the sea and feel respect for nature. Other than raw salmon, the heads of salt-cured and salted salmon can also be used after desalting. It is characterized by its crunchy texture.
• 🍚Hoba Meshi (Kinako Mochi Rice)📍 FukuiIn Fukui Prefecture, there is a celebration called "Satsukiage" after the completion of rice planting in the village. One of the treats served during this celebration is "ho'obameshi," where hot rice and sweet kinako (soybean flour) are wrapped in hō (magnolia) leaves, pressed, and made into a compact form. The use of hō leaves allows the fragrance to blend well with the piping hot rice, enhancing its flavor. Additionally, the convenience of portability and easy storage made it suitable not only for the "Satsukiage" celebration but also as an energy replenishment during the strenuous labor of rice planting. Moreover, it is said that the kinako, resembling the pollen on rice ears when the rice plants bear fruit, was used as a prayer for a bountiful harvest. Despite its simplicity, "hobameshi" was recognized for its cultural significance, and in 1986, during the "Furusato Onigiri Matsuri" (Hometown Rice Ball Festival) held by the Food Agency (now the Ministry of Agriculture, Forestry, and Fisheries), it was selected as one of the "100 Best Hometown Rice Balls."
• 🍱Hoba Miso (Magnolia Leaf Miso)📍 GifuThis dish is prepared by spreading homemade koji miso paste onto hoba (magnolia leaves), which are then grilled. This dish is said to pair well with rice, and is also an excellent accompaniment to sake. Magnolia trees are large deciduous broad-leaved trees which can be found in mountains throughout Japan. Because hoba has antibacterial properties, it can be wrapped around foods to preserve them, and can enhance flavors by imparting its pleasant aroma. While there are various theories surrounding its origin, the use of magnolia leaves as food is said to have started in the Hida region, which enjoyed a propsperous forest industry. The woodsmen (called “somabito”) were said to have used the leaves as plates to grill miso when they worked up in the mountains. The practice later spread to common households, and by the 1960s hoba leaves began to be sold as souvenirs.
• 🍱Hoba zushi📍 GifuIt is a traditional early summer dish made by wrapping vinegared rice in the leaves of a magnolia tree, and has been eaten as a feast during the farming holidays such as rice planting. In the area where it has been handed down from generation to generation, there is always a magnolia tree planted in the garden or in the surrounding area, with large leaves growing thickly. The leaves of the magnolia tree are believed to have antifungal properties as well as bactericidal properties. In particular, the enzyme "hinokitiol" contained in the leaves has high antibacterial properties, and together with the vinegar used in rice vinegar, it was very useful during the planting season when food products were likely to spoil due to the high temperature and humidity. The use of magnolia leaves made it possible to eat without chopsticks and without soiling one's hands, so it is said to have originated as a portable food for mountain work and busy farming seasons. The first time, however, it was a simple dish of salted salmon from the Hokuriku region, made with vinegared rice, and topped with salmon.
• 🍱Hokki meshi📍 FukushimaSoma City has long been active in rice production. Even today, varieties such as Koshihikari and Hitomebore are produced, and the city is said to have the largest amount of shipments among the city's agricultural products (according to the Soma City website). In addition, Hokki-gai (shellfish) are often caught mainly in Matsukawaura, the only lagoon in Fukushima Prefecture. Fishing for hokki-gai has been conducted in the waters off Soma and Futaba since the Meiji era (1868-1912), and the area has long been known as a famous producer of hokki-gai. The mineral-rich seawater off the coast of Soma and Futaba influences the growth of hokki-gai, allowing them to be caught relatively large, with a sweet taste and soft texture. A local dish made by combining these two specialties is "hokkimeshi. The rice absorbs the broth from the hokki-gai and becomes rich in umami.
• 🍱Hokki-meshi📍 MiyagiHokki-gai is a large bivalve molluscs whose formal name is Uba-gai, and is called the "king of shellfish" because of its size and taste. Hokki-gai is rich in vitamin B12, which is one of the highest in seafood. Vitamin B12 aids in the production of hemoglobin in red blood cells and also helps maintain normal neurotransmission from the brain. It is also rich in taurine, which is expected to reduce cholesterol, improve heart and liver function, restore eyesight, promote insulin secretion, and prevent high blood pressure. The season is from winter to spring. Hokkaido produces the largest amount of Hokki-gai in Japan, but the Isohama fishing port in Yamamoto Town has long boasted the largest catch in the prefecture. In Yamamoto Town, the fishing cooperative's resource management regulations stipulate that the catch size must be 9.5 cm or larger, and the large Hokki-gai are prized as high-end sushi items, and the flavorful "Hokki-meshi" rice is a local delicacy. "Hokki-meshi" is made by boiling raw Hokki-gai in a soy sauce-based sauce and serving them on top of rice cooked in the sauce. It is one of the home-style dishes unique to Yamamoto Town, where Hokki fishing is thriving. This home-style dish has gradually become a local delicacy, and is now one of the town's representative local dishes.
• 🍲Honekajiri (Simmered Bone-in meat)📍 Kumamoto"Honekajiri" is a local dish from the Hitoyoshi and Kuma area in Kumamoto prefecture, particularly in the Oku-Kuma (including Kami-Kuma/Yunomae Town, Taragi Town, and Mizukami Village). It is a hearty dish where people gather in large numbers, often served at banquets. The dish is savored by hand, allowing diners to take big, satisfying bites directly from the bone. The cooking method is as follows: Place bone-in meat such as ribs, back, and pelvic bones of wild boar or pork in a large pot, and simmer slowly in water for about three hours (time may vary depending on the heat and size). Throughout the simmering process, skim off any scum and excess fat. Once the meat is tender enough to easily come off the bone, it is simply seasoned with salt. Though it takes time, the process is simple. The simmered meat becomes incredibly tender, juicy, and packed with flavor, offering a delightful dining experience. The name "Honekajiri" comes from the tradition of savoring every bit of meat, even down to the marrow inside the bones. It is said to have originated from the cuisine of hunters during wild boar hunting expeditions. After butchering and processing the wild boar or pork, the leftover meat on the bones was used to create this dish. In addition to simmering in water alone, there are various methods to enhance the flavor of "Honekajiri". After boiling in water, some include adding "Kombu" (=kelp), aromatic vegetables like ginger, infusing fragrance with "Kuma Shochu" (a local distilled spirit), or seasoning with soy sauce or miso. The broth, rich with the essence from the meat and bones, can also be used in dishes such as ramen or hot pot.
• 🍱Honkosan/Houonko ryori📍 FukuiIn Fukui Prefecture, Buddhism, especially Jodo Shinshu, has long been a fervent religion, and from around the anniversary of the founder Shinran Shonin's death (November 28th of the lunar calendar, January 16th of the new calendar) through the New Year, Hoonko, the largest annual event of the Jodo Shinshu sect, is held in various places. In Fukui Prefecture, it is called "Honkosan" or "Oko-sama. It is meant to honor Shinran's teachings and to express gratitude for his virtues. Hoonkosan can be held at temples, homes, or community halls. During the Hoonko period, a vegetarian meal called "otsuki" is served to those gathered for lunch between the morning and afternoon services and dinner, which is based on a one-soup, three-course meal of seasonal harvest (vegetables and grains) and beans (deep-fried tofu and tofu). This is called " Houonko ryori" (Houonko cuisine). Houonko ryori are not eaten only at temples, but are prepared and served to many people, mainly by local women, during Buddhist services and festivals. Houonkou ryori is also served on the dinner table in everyday life, and has taken root in home cooking as a "taste of the hometown.
• 🍱Hooba Maki📍 NaganoHooba maki is a traditional festive rice cake in the Kiso region. It is made by mixing rice flour with boiling water, kneading it well, filling it with bean paste, wrapping it in a Hooba leaf, and finally steaming it. In the Kiso region, Tango-no Sekku (Boys' Festival) is celebrated on June 5, a month later than usual. Around that time, "Hooba maki" are made. Kashiwa-mochi, or oak rice cakes, are a traditional Japanese sweet made on Tango-no Sekku, but in the Kiso region, where oak trees do not grow at high altitudes, people have started to use magnolia leaves instead. In the early part of June, the young leaves of the magnolia tree grow and spread, making it suitable for wrapping things. The leaves are connected to the ends of the twigs, and each leaf is used to wrap a rice cake, leaving it connected without cutting it. The rice cake is filled with azuki bean paste or crushed red bean paste, and the leaves are tied together with fresh weeds or straw. The steamed Hooba maki is a celebratory rice cake with the distinctive fragrance of fresh young leaves. Nowadays, yuzu miso (soybean paste) starchy sauce and white miso walnut starch sauce are also available, and each household and store has its own unique way of making them. Hooba maki can be found in many stores throughout the town, and has become a unique early summer tradition in the Kiso area. The origin of Hooba maki is said to date back to the late Heian period (794-1185), when Kiso Yoshinaka, a member of the Shinano Genji clan, used magnolia leaves to wrap miso and rice when going to war. The magnolia is a deciduous tree of the magnolia family, and has the largest leaves and flowers of any tree found in the mountains. Its large leaves are 40 cm(15 inches) long and 25 cm(9 inches) wide. The leaves have antiseptic properties and have been used to wrap food since ancient times.
• 🍚Hoshi Mochi(Dried rice cake)📍 AomoriIt has long been a preserved food made during the extremely cold season to take advantage of the cold and humid climate. It is also called “Korimochi”, and made in the Tsugaru region, especially famous in Goshogawara City. In the past, frozen rice cakes that looked like a curtain hung from the eaves of houses were a midwinter tradition. The rice cakes are made by adding more water than usual, cutting them, tying them into long strips of straw. Then, dipping them in water on a cold day, hanging them outdoors to freeze, and finally air-drying them. The whole process takes about two months and is very time-consuming. In the old days, the entire community worked together to make them, and they taste best when made in February, the coldest month of the year.
• 🍱Hoshi-kabocha no Egoma-ae (Dried pumpkin dressed with perilla seeds)📍 NaganoThe region known as Kinasa, also called the "Valley Capital," has a long-standing food culture of drying and preserving vegetables. Surrounded by mountains, the Kinasa region used to be cut off from external transportation when snow accumulated, leading to the practice of drying and preserving food to endure the long winters. Drying vegetables not only changes their taste and texture but also enriches their nutritional content. The act of "drying" is not just about preserving flavor but is also a practical wisdom for efficiently consuming surplus vegetables. In spring, wild vegetables like fern shoots (zenmai) and warabi (bracken root) are dried. In summer, eggplants are thinly sliced and dried, resulting in a texture resembling meat when rehydrated. In autumn, various vegetables such as pumpkins and daikon radish are prepared for storage. As the saying goes, "On the Winter Solstice, take care of the pumpkins," as pumpkins, if left as is, may freeze or rot after winter. So, people dry them for winter storage. Pumpkin is cut into strips, spread on wooden boards, and dried until completely dehydrated. When ready to eat, it is washed, boiled, and used in sesame dressing, simmered dishes, or even as a filling for rice cakes. After the daikon radishes and leafy vegetables have been harvested, they are bundled with straw and hung under the eaves. Throughout winter, they are left to dry in a well-ventilated, shaded area. When it's time to eat, they are taken down and used in cooking. In Nagano Prefecture, there is another drying method that takes advantage of the severe winter cold and dry climate―freeze-drying. Products like agar jelly, frozen mochi, frozen daikon radish, and frozen tofu undergo repeated freezing and thawing in the outdoor air, gradually losing moisture in the dry winter climate. This freeze-drying technique, born out of the harsh winter conditions in Shinshu (Nagano), is truly a culinary culture derived from practical wisdom in daily life.
• 🍚Hoshi-mochi (Dried rice cake)📍 Akita"Hoshi-mochi" is a rice snack made by cutting and weaving rice cakes into a hanging braid, which contains a large amount of water and is then left out in the cold. "Hoshi-mochi" is a traditional preserved food that has been made in Akita Prefecture as well as Aomori and Nagano prefectures, and other cold-weather farming villages for centuries. It is a typical rice snack especially in Akita, a rice-producing region, and is also known as "frozen rice cake" because it is made using the cold winter weather. If the timing of "Kanjime" (freezing and drying) during the cold season is not right, the rice cakes will crack and fail, so it can be said that these sweets are unique to farmers who work daily with the weather. Because they are filling and high in energy, they have been eaten not only as a snack for children, but also during breaks in rice planting. The sweetness of the vegetables and sugar brings out the umami of the rice, and the crispy texture and simple flavor are the characteristics. The dried rice cakes from the Kita-Akita region are especially crispy and soft because they are made with a lot of water.
• 🍱Hoshigaki Namasu📍 SagaPersimmons are grown throughout Japan. Saga prefecture does not produce large amounts of this fruit. Not much land is dedicated to growing persimmons but there are unique types of them grown in Saga. One type, with the brand name, “Onsen Bijin” (=Hot Spring Beauty) and grown in Takeo city, is a sour persimmon whose sourness has been taken out using special techniques. The fruit is left to ripen on the trees until they become a deep red color. The texture is crunchy, but the fruit is very juicy. This Onsen Bijin is not produced in large quantities and only 50 to 60 boxes of this fruit are made per year, which makes them rare. Another brand, “Kyara Gaki”, can only be grown on trees with an age between 50 to 100 years. The persimmons grown on these old trees are sweeter than ordinary persimmons and has been gifted to the Imperial Household Agency in the past. In autumn, many persimmons are left out to dry like orange curtains and this is scenic to the region.In such Saga Prefecture, "kaki noren" (=persimmon curtains) have become an autumn tradition.Dried persimmons are made by hand, one by one. The skin of the sour persimmon is peeled and then the fruit is tied with a piece of string and hung from a high place such as under eaves. They are called "kaki-Noren" (persimmon curtains) because the rows of dried persimmons look like orange curtains hanging down, particularly around Mount Sefuri and Mount Tenzan. This tradition has been around for around 300 years.The temperature in the areas surrounded by the mountains have extreme ranges, which make the climate ideal for making dried persimmons. The dried persimmons are soft and chewy and are very popular. Dried persimmons can be eaten as is,They can also be eaten for cooking, such as to make “Hoshigaki Namasu”. "Namasu" is eaten as one of the New Year's osechi dishes, and this "Hoshigaki Namasu" is indispensable in the Matsuume area of Daiwa-cho, Saga City, where dried persimmons have been produced for many years.
• 🍱Hoshiimo📍 IbarakiDried sweet potatoes are a processed sweet potato product that is popular among men and women of all ages. Ibaraki Prefecture is the top producer of dried sweet potatoes in Japan. Hitachinaka City, Tokai Village, and Naka City produce most of it. Dried sweet potatoes are said to have originated in Shizuoka Prefecture, where they were introduced to Japan after Osawa Gonemon saved a ship from Satsuma (now Kagoshima Prefecture) that was in distress. As the cultivation of sweet potatoes spread in Shizuoka Prefecture, a man named Shozo Kuribayashi came up with the idea of boiling sweet potatoes, cutting them into thin slices with a knife, and then drying them. This is said to have been the beginning of "dried taro." Because of its convenience in that it could be eaten at any time and preserved, it quickly spread to the Kanto region. Later, Terunuma Kantaro, who was lost off the coast of Shizuoka Prefecture, began making dried shiitake in Ibaraki Prefecture from the dried shiitake he had seen in Shizuoka Prefecture. Then, it is said that production of dried taro increased dramatically when Toshichi Yuasa and Kihei Koike, who ran a rice cracker shop in Nakaminato City (present-day Hitachinaka City), began to produce and sell dried taro. At Horide Shrine in Ajigaura, there is a bust of Kibei as the person who popularized "dried sweet potatoes. Production of dried taro practically stopped after the war, when sweet potatoes replaced other staple foods, but was revived after the war with the encouragement of the prefectural government.
• 🍱Hotaruika no sumiso ae📍 ToyamaFirefly squid with vinegared miso is a dish representative of spring in Toyama. Firefly squid live in deep water, but around March they gather along the coast of Toyama Bay to spawn, and are landed only during a certain period each year. Namegawa fishing port boasts one of the largest catches in Toyama Prefecture. There are historical records that indicate that firefly squid fishing was already practiced here during the Edo period. Firefly squid, whose entire body glows blue and white, are called the "mystery of Toyama Bay," and the sight of them drifting through the shallows in schools is fantastic. They are designated as a special natural monument in Japan as the "Firefly Squid Swarming Sea Surface. The firefly squid caught in Toyama Bay are caught in fixed nets and are fresh because of the proximity of the fishing grounds and fishing ports. During the fishing season, paddy field water is not discharged into the sea to protect the firefly squid fishery. Firefly squid boiled fresh is exceptional, and "firefly squid with vinegared miso" is the most popular dish. When boiled, the body of the firefly squid becomes round and shiny, and the inside is tender and the outside is plump.
• 🍱Hotayoukan (Steamed bread)📍 Tokushima"Hotayokan" is a steamed bread-like confection. In the Tokushima dialect, the word "hota" refers to the hollow space inside, and the fluffy, sponge-like appearance of the cake is what gives it this name. Because brown sugar is used, it is characterized by its dark brown appearance, chunky texture, and gentle sweetness. Until the Taisho era (1912-1926), people ate a steamed yokan called "Matsukaze" instead of Hotayokan, and it is said that it began to be sold at candy stores in the early Showa era (1926-1989). It is believed that brown sugar was often used because it is unrefined and inexpensive, making it not only easy to use but also tastes rich and delicious.
• 🍜Houchou (Thin udon noodles dipped in dipping sauce)📍 ŌitaOita Prefecture has long been a flourishing grain-growing region based on its fields. Jigona(all purpose flour), flour ground from the harvested wheat, was used in dishes such as "koneri" and "yaseuma," thus laying the groundwork for a flour-eating culture. "Houchou" is a noodle dish made by kneading wheat flour into thin udon noodles and dipping them in a dipping sauce (dashi (=Japanese soup stock)) with condiments. It is said that the name "houchou (abalone intestines)" originated when a retainer of Otomo Sorin, a feudal lord in Kyushu, offered a thin flour noodle that looked like abalone intestines. Sorin liked the dish very much. It is believed this is the origin of the name. Later this dish took root mainly in the Hetsugi area, a wheat producing region in Oita. Many local residents like its texture, which is different from that of Udon noodle. There is a similar dish called "houtou" in Yamanashi Prefecture, and there is a theory that "houtou" became "houchou" with an accent.
• 🍚Houhan (Cooked Buckwheat and Rice)📍 TokushimaLong time ago, there was less rice available in rural areas, so local foods used buckwheat or buckwheat rice instead of white rice were popular in Tokushima. ‘Houhan', one of these foods, is prepared by making buckwheat porridge and rice separately, then served the porridge on top of rice, and mixed to eat. This dish was invented to keep it stomach for a long time by adding buckwheat and vegetables. The name ‘Houhan' means that buckwheat rice ‘wraps' (‘tsutsumu' in Japanese – the Chinese letter for ‘tsutsumu' can be pronounced ‘hou'.) rice. It is said that the buckwheat porridge from Iya area was delivered to villages over mountains, then changed to ‘houhan'.
• 🍱Houon-ko cuisine (cuisine served at a Buddhist memorial service)📍 ToyamaToyama Prefecture is known as the "Shinshu Kingdom" and is home to a thriving Jodo Shinshu sect. On the anniversary of the death of Shinran Shonin, the founder of Jodo Shinshu, Hoyo and Houon-ko are held to remember his legacy, and 'Houon-ko cuisine' is served on a vermilion-lacquered table. The types and number of dishes vary from region to region, but it is customary to save the best vegetables and wild plants harvested that year for Houon-ko, apart from for everyday use. The Jodo Shinshu sect was introduced to the Hokuriku region during the Kamakura period (1185-1333), and it is said that the sect spread throughout the Etchu region from its base at Zuisenji Temple in present-day Nanto City. For this reason, even today, the area around Nanto City is a particularly faithful area, where the Houon-ko is called "Honko-sama," and a variety of dishes are prepared in such a way that there is no way to fill all the dishes on the table. In the Gokayama area, where traditions are still deeply rooted, the dishes include bracken, royal ferns, and other wild vegetables picked in the spring and dried for preservation, “Gokayama Tofu”, which is firm enough to be tied with a rope without losing its shape, stewed Red Turnips, Red Turnip pickles, and New Rice, among other things.
• 🍱Houtou📍 YamanashiHoutou" is a typical local dish of Yamanashi Prefecture, known to everyone as "Uimono da kabocha no houtou," which means "good pumpkin houtou" in Japanese. It is also called "noshire" or "noshikomi" in the southern region. In mountainous areas where rice cultivation is not suitable, it has long been popular as a staple food to replace rice. Because of this, making "houtou-men" was also considered an apprenticeship for marrying into the family. Since salt is not mixed in when making the noodles, there is no need to boil the noodles in advance to remove the salt content. Houtou is also highly nutritious and goes well with vegetables and meat. Houtou" is the name of a type of "dumpling" that has been known since the Heian period, when it was eaten by aristocrats for ceremonial purposes.
• 🍱Hyo-Boshi-no-Nimono/Hyo-Boshi-Ni📍 YamagataThe entire area of Yamagata Prefecture was designated as a heavy snowfall area, and in those days when distribution was poor, securing food for the winter was essential for survival. Therefore, there was a culture of preserving foods such as wild vegetables and greens, which could be harvested in abundance from spring to fall, by drying them or pickling them in salt in preparation for the snowy winters. One of the traditional preserved foods in the Okitama and Murayama regions is "Hyo-Boshi" (dried purslane). “Hyo-Boshi" is made by boiling and sun-drying Hyo (purslane) picked in summer. Hyo is another name for Suberihiyu and it is also mentioned as "Sumeri Hiyau" in "Katemono", a book of salvation published by Lord Yozan Uesugi in the late Edo period under the order to his vassals. Hyo is a wild plant that grows at the places such as the edges of fields from early summer to early fall. Hyo is a vigorous plant and it thrives in the strong summer sun. In summer, freshly picked Hyo is boiled and eaten with Soy sauce and mustard, and dried Hyo is often used in stewed dishes.
• 🍚Hyugadon (Rice Bowl with Marinated Tuna Sashimi)📍 ŌitaHoto Island is located in the Bungo Channel, around 14km from Tsukumi port in Tsukumi city. Fishing has been carried out on this island for many years and fishing villages on the island have been selected as a historical and cultural property which should be preserved for the future. Fishing villages on this island are famous for maguro (=tuna) deep sea fishing which is how “hyugadon” became a popular local dish on the island and in Tsukumi city, which is nearby. “Hyugadon” is made with maguro (=tuna) sashimi, hot rice, and a sauce of soy sauce, sugar, sake, sesame seeds, and egg yolk. Finely chopped green onions and ginger are topped onto the other ingredients. Fishermen of Hoto Island eat “hyugadon” as it is easy to prepare and is nutritious. It is said that the dish got its name from the sound of the strong wind on fishing boats. Other people say that the name was taken from Hyuga city in Miyazaki when tuna fishing boats from Hoto Island arrived at Aburatsu Port in Hyuga. In other regions, this dish is called “ryukyudon” and “atsumeshi.”
• 🍱Hyuuga Kurokawa Kabocha No Nimono📍 MiyazakiMiyazaki prefecture is blessed with a mild climate and the hours of sunlight it receives is one of the highest in Japan. “Kurokawa Kabocha” (=black-skinned pumpkin) is a specialty of Miyazaki which needs a lot of sunlight to grow and has an impressive glossy black skin. Another name for this pumpkin is “Hyuuga Kabocha” and it is a traditional vegetable that is mentioned in local folk songs and represents the region. In 1907 (Meiji 40), the first pumpkin was cultivated in Miyazaki city, and in 1924 (Taisho 13), a black-skinned variety was introduced from Chiba prefecture, making Miyazaki a major producer of black-skinned pumpkins. The cultivation method is unique in that the pumpkins are grown vertically with the vines crawling on poles, a method known as three-dimensional cultivation. Unlike Western pumpkins, the black-skinned pumpkin has a refreshing flavor, with a mild sweetness and a fine texture on the tongue. Since the pumpkin is not too sweet, its calories are lower than a standard pumpkin. It is popular as a high-quality ingredient in Japanese cuisine, especially in Kyoto. With its elegant sweetness and firmness, this pumpkin is perfect for dishes such as “Hyuuga Kurokawa Kabocha No Nimono”. The skin looks rough but can be eaten as well. The vegetable is rich in beta-carotene and contains vitamins B1, B2, C, and calcium and iron.
• 🍱Hōraku-yaki📍 EhimeHōraku-yaki is a specialty dish of Imabari City. It is a vibrant and hearty dish made using a flat roasting pan called a "hōraku-nabe" to roast a variety of fresh seafood, such as bream, octopus, turban shells, shrimp, and clams, all of which are caught in the rough waters of the Kurushima Strait, known as one of Japan's three major tidal currents. The seafood is seasoned only with salt and then steamed and roasted, resulting in a simple yet splendid and grandiose dish. The deliciously tender texture of the roasted seafood is truly addictive. It is said that during the Muromachi period, this dish was eaten by pirates to celebrate their victories in battles. Imabari City, known as the base of the Murakami pirates (navy) which were stationed in the Kurushima Strait, is the origin of this dish, hence it is sometimes referred to as "pirate cuisine. The term "pirate" might evoke images of lawless plunderers, but during peacetime, they played crucial roles as sea guides, coast guards, and facilitators of maritime trade and transportation in the Seto Inland Sea. During times of war, they skillfully operated small fast boats and excelled in combat using gunpowder, such as the "hōraku hiya" (fire arrow). It is also said that they were cultured group who not only enjoyed tea and incense but also composed poetry. The history of the Murakami Pirates is immortalized in the Murakami Pirate Museum located in Imabari City.
• 🍡Ibara Mochi📍 Mie“Ibara mochi” is a rice cake wrapped in greenbriar leaves. “Ibara mochi,” which was eaten during the May Festival, has different names depending on the region. In Tsu City it's called “ibara mochi,” but in the eastern Kishu region it's called “osasuri.” In the Chunansei region around Ano Town it's “ibara manju,” while in Takenari in the Hokusei region it's “gandachi mochi,” and finally in Kameyama City it's called “dokkan mochi/doukan-mochi.” It's said that dokkan mochi is named after a person named “Doukan” who made mochi wrapped in greenbriar leaves in celebration of Noagari, and gifted them to the villagers to their great delight. The villagers then followed suit and made similar mochi. In the Iga region, it's called “ibara dango.” Note that Noagari is a celebration of the end of farm work such as rice planting. It's also called “noagari manju,” named after this event. In addition to the May festival, it's eaten as a snack between farm work, and it's a custom to eat it together with people who helped with farm work at the Noagari event to thank them for their hard work. In other prefectures, kashiwa mochi is one of the steamed sweets made by wrapping a rice cake with red bean paste in leaves. Kashiwa mochi uses kashiwa leaves, but the greenbriar leaves used for ibara mochi are round and have a smooth surface, so they are perfect for wrapping mochi rice cakes. It's also said that since Kashiwa leaves are scarce in western Japan, greenbriar leaves were used as a substitute for kashiwa mochi rice cake leaves.
• 🍡Ibitsu Mochi (Red bean paste mochi)📍 HyōgoIt is nationally known as "kashiwa mochi," a rice cake filled with sweet bean paste and wrapped in sarutori-ibara leaf (saltoleaf). Mochi is an essential part of celebratory meals on special occasions, particularly during the Children's Day season. In Hyogo Prefecture, as there were not many naturally occurring kashiwa (oak) leaves, saltoleaf was used as a substitute. The name "ibitsumochi" is said to originate from the irregular shape of the sarutori-ibara. While it is called "ibitsumochi" in Awaji, in Kobe and Tanba, it is known as "kashiwamochi", in Kitaharima as "hyottode", and in Nishiharima as "batako", with different names depending on the region.
• 🍱Iburigakko📍 AkitaTakuanzuke is Akita's typical smoked and dried daikon pickles. It is now made throughout the prefecture, but in the past it was a local dish made by farmers in the land area of the prefecture. In Akita, where winter comes early, especially in the southern land area of the prefecture, the moist westerly winds from the Sea of Japan are blocked by the Ou Mountains from late autumn to winter, resulting in more rainfall and snowfall, shorter hours of sunlight, and lower temperatures. Due to the deep snowy environment where the sun-dried daikon radishes for making takuan (sweet dumplings) would drop below freezing without being sufficiently dried, the daikon radishes were dried on the hearth of the house. The heat and smoke from the hearth fire enhanced the preservation of the daikon, and by soaking them in rice bran and salt to remove the moisture, the daikon could be eaten over the winter. In addition, the winter temperatures slow fermentation, and the smoked aroma on the daikon and the pickled ingredients fuse with each other with a good salinity, creating a unique umami and flavor. This takuan pickles dried over an open hearth is said to be the prototype of iburigakko, which originated in the Muromachi period (1333-1573) and was produced in almost every household in this area. Iburi" means "smoked" and "gakko" is the dialect word for "pickles" in Akita.
• 🍱Ichigo Ni📍 AomoriThis is a local dish passed down from the Pacific coast of Hachinohe City and Hashikami Town, as well as others. It is a luxurious dish using only high quality ingredients, such as sea urchin and abalone in a clear broth soup. It is said to have originated in the old days when fishermen dived for sea urchins and abalone and heartily boiled them on the beach. In the Taisho era, it came to be a ryotei (Japanese-style restaurant) dish and was served in beautifully arranged bowls. "Ichigo-ni" got its name from the golden sea urchin floating in the milky white broth produced from abalone extract and other ingredients, as it looked like a hazy wild strawberry in the morning dew when served in a bowl. The elegant and stylish name became popular, and in modern times, it has been passed down from generation to generation with care as an essential dish for weddings and other celebratory occasions.
• 🍱Ichijiku no Kanroni (Fig Compote)📍 MiyagiFig has been used since antient time. In Japan, it is said that "Fig was introduced to Nagasaki via China", and was used for medicinal purposes. During the Meiji Era (1868-1912), Mr. Masui introduced “Masui Dauphine” variety, from the US, which now makes up about 80% of figs in the market. It is eaten all over the world because of its plump texture and sweetness. Fig is often processed into dried fruit in Western countries and the Middle East. As often called “the fruit of immortality”, fig is highly nutritious and contains plenty of dietary fiber, potassium (effective to get rid of excess salt), calcium (necessary to build bone) and iron (essential for preventing anemia). The fig season is from September to October in Miyagi Prefecture, with the main production areas lying in the southern part of the prefecture. The “Brunswick” variety of green fig for processed food is grown in Miyagi and some area of Fukushima, Yamagata and Akita Prefectures exclusively. Ripen figs are eaten raw or used for cooking nationally. On the other hand, in Miyagi Prefecture, where figs are mainly grown for processing, it is commonly cooked into compote, or “kanroni”. "Kanroni" made at home is simply boiled figs with sugar, water and lemon juice. People used to cook large quantities of "kanroni" and bottled it to serve to their neighbors and friends.
• 🍱Iga manju📍 SaitamaIgamanju, which is said to have originated in Konosu City (formerly Kawasato-cho), is a local delicacy for special occasions that has been handed down from generation to generation in the breadbasket region of northeastern Saitama Prefecture. In the area where many farmers have grown wheat as a back crop, flour dishes such as udon and manju have developed so much that the phrase "udon for lunch in the morning with manju" was born. Iga manju, a steamed combination of manju and sekihan (red rice), has an unexpectedly sweet and salty flavor and firm texture, and once you try it, you will become addicted to it. The name "iga-manju" comes from the fact that the manju is covered with sekihan (red rice), which looks like the "iga" of a chestnut. There are various theories as to the origin of the manju, such as, "Glutinous rice was expensive, so the manju was placed inside the sekihan to increase the bulk," or "A farmer's wife steamed sekihan and manju together in a rice steamer to save time and effort, and they ended up sticking together.
• 🍱Igamanju📍 Aichi“Oshimon” (or “okoshimon”) is a seasonal confectionery from Aichi Prefecture made by kneading rice flour with boiling water, shaping it in a mold, and decorating it with colored powder. In the Nishi-Mikawa region it's customary to eat “Igamanju" during the Doll's Festival (Momo no Sekku). “Igamanju” is a confection made by coating either coarse or fine red bean paste in rice flour and then decorating the surface with colored glutinous rice. While “Igamanju” can also be found outside of Aichi Prefecture in Kyoto and Kyushu, it's a unique custom of the Nishi-Mikawa region to eat “Igamanju” as part of the Girls' Day (Hinamatsuri) celebration. There are various theories about the origin of the name “Igamanju.” Some believe that the glutinous rice used on the surface of the confection resembles the texture of a chestnut (“iga” in Japanese). Another theory suggests that it comes from the historical event of Ieyasu Tokugawa's journey known as “Iga-goe,” which means crossing the Iga region. Yet another theory links the name to the aroma (“kaori” in Japanese) that emanates while steaming the manju, as it is derived from the word ("ii no ka”) which means the fragrance of rice. The “igamanju” you can eat in Okazaki City is made of pink, yellow, and green. Some say that the pink means peach blossoms, yellow means rape flower blossoms, and green means new buds. Others say the pink (red) means warding off evil, yellow means prayers for a good harvest, and green means vitality. Some suggest that this vivid and colorful appearance is one of the reasons it has become established as a traditional Girls' Day confection.
• 🍱Igirisu📍 NagasakiA local dish passed down in the Shimabara Peninsula of Nagasaki Prefecture. "Igirisu" is said to have its roots in the dish "Igisu Tofu" from the Imabari region in Ehime Prefecture, which uses Igisu seaweed. Although the ingredients and methods vary slightly, a dish similar to those in Imabari started being made in Shimabara after the Shimabara Rebellion in 1637. This occurred when the Tokugawa Shogunate resettled farmers from various domains in Shikoku as part of reconstruction efforts after the rebellion. These newcomers discovered that Igisu seaweed could be harvested in the Ariake Sea just like in the Seto Inland Sea, leading to the development of this dish. The name "Igirisu" has no relation to the country name "England" ("Igirisu" in Japanese). Instead, it's believed to be a phonetic shift from "Igis," the name of the seaweed itself.
• 🍱Igisu tofu📍 EhimeIgisu is a kind of seaweed that grows on rocks in shallow water, and is a kind of thin, branch-like red algae. It is caught in abundance on the coast around Imabari City in July and August. Igisu Tofu" is a dish made by boiling and dissolving haikisu and raw soybean flour in soup stock and hardening it like agar. The cool texture makes it easy to eat even in the hot summer when appetite is low. The "with ingredients" type includes shrimp, edamame (green soybeans), and other ingredients to make it look more colorful. Each household has its own unique flavor and mixes its own ingredients. The "without garnish" type is eaten with soy sauce or mustard miso.
• 🍱Ika Menchi (Squid hamburger)📍 AomoriIt is a home-cooked dish spread in Tsugaru region, and made from minced ‘Geso', squid legs left over after preparing squid sashimi, mixed with vegetables like onions and carrots, and wheat flour, then deep-fried. There are some stories behind the dish, but it is mainly said that people cooked it not to waste precious squid and to make the most of vegetable scraps just after the end of the war When Food was scarce. The flavor of squid, popping texture, sweetness from vegetables and crunchy flavor have made the dish very popular among all ages.
• 🍱Ika ninjin📍 FukushimaIka-ninjin is a side dish made by finely slicing surumeika and carrots and marinating them in a sweet and spicy sauce made of soy sauce, coarse soybean paste, and mirin (sweet sake). It has been eaten for more than 100 years, and the seasoning varies from household to household. It has been eaten for over 100 years, and each family has its own unique flavor. It has been used as a flavor for snacks, and has been arranged in various ways such as kakiage and takikomi-gohan (cooked rice). It is said to be similar to Matsumae pickles, a local dish of Hokkaido, with the difference that Matsumae pickles contain kombu (kelp) and ika carrots do not. However, there is a theory that Matsumae-zuke is the root of ika-carrots, or vice versa, and the two dishes are often thought to have a connection.
• 🍱Ika no kakeae📍 SagaOroshi-namasu," "kakiage," or "nutaage," a dish made by dressing seafood with radish or wakame seaweed, is found all over Japan. In Saga Prefecture, it is called "kake-waage" or "kake-yaa," and is eaten throughout the year as one of the daily side dishes. On the other hand, it is an indispensable dish on festive occasions such as festivals or when many people gather for rice planting or harvesting, and it is one of the dishes served at festivals, as people usually have a poor diet. The seafood used depends on the household, the season, and the region. For example, sardines, mackerel, and horse mackerel are used in areas near the Ariake Sea and the Genkai Sea, while crucian carp is sometimes used in areas with many moats and creeks. Since the season when mackerel, which is particularly fatty, becomes available for landing is around the time of the autumn festival, mackerel was often used for the autumn festival. When using bluefish, it is often grated into three pieces or cut open by hand, lightly salted, washed in vinegar, and marinated in vinegar. Squid and whale are also used. Daikon radishes are often used for "kakewase" because they become sweeter during the frosty season, when the taste is more intense as you bite into them, making them even more delicious.
• 🍲Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)📍 ToyamaThe variety of Squid dishes varies depending on the season, but Squid is available year-round in Toyama, so there is a rich variety of Squid dishes.” Ika-Satoimo-Nimono” is a well-known home-style dish that offers the plump texture of Squid, the sticky softness of Satoimo(=Japanese taro), and the rich taste. One of the most commonly used Squid is” Surume-ika”, the top catch in Toyama Bay. It is landed at the Himi and Shinminato fishing ports in the western part of the prefecture, and because of the speedy process from catch to tender and shipment, it is characterized by its freshness and brightly colored flesh. Satoimo(=Japanese taro) is a traditional vegetable of Toyama Prefecture that has been cultivated since the Edo period. Nanto City and Kamiichi Town are famous as the main production areas, and it is harvested from September to November. Therefore, this "Ika-Satoimo-Nimono" is also basically a familiar dish that appears during cold weather and is popular among people of all ages.
• 🍱Ikameshi📍 HokkaidoIkameshi is a famous local dish of the Hakodate and Oshima regions. It is said that ikameshi was originally invented as a boxed lunch at Mori Station on the Hakodate Main Line during World War II, when rice was in short supply due to food control measures. The ingredient used was squid, which was readily available due to its large catch in the southern Hokkaido area at the time, and was used to "save rice, if only a little. The "ikameshi," squid stuffed with rice and cooked to perfection, was so popular because it was easy to eat, filling, and tasty that even today it is a popular ekiben that many people purchase whenever a train arrives.
• 🍱Ikanago no kugini📍 HyōgoIkanago no kugi-ni" is a local dish made by boiling raw ikanago fry in soy sauce, sugar, ginger, and other seasonings to a sweet and spicy consistency. It is called "kugi-ni" (meaning "nail stew") because the finished product looks like a rusty nail that has been bent. It is said to have originated in Kobe, where it was originally prepared in the homes of fishermen, but it became widely known to the general public in the 1980s. One of the reasons for the popularity of the dish was that women of a fishermen's cooperative in Akashi created a recipe for nugi-ni, which had a strong seasoning for fishermen, and improved it for ordinary households, and held cooking classes. Every year, from the end of February to April, the shinko fishing season is held to catch ikanago fry (shinko), and customers line up at fresh fish stores to buy shinko. The smell of soy sauce and sugar used to cook ikanago wafts through the streets, and locals say that "the smell of ikanago brings spring". The "ikanago no kugi-ni" is a springtime tradition in the Seto Inland Sea, and is still an established part of the local culinary culture today.
• 🍲Ikasumi-Jiru(Squid ink soup)📍 Okinawa“Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink. Bigfin reef squid, also known as white squid, lean pork, and nigana (a type of flowering daisy), called "njana", are simmered and squid ink is added at the end. It is a unique local dish that turns your mouth black when you eat it as if you had blackened your teeth. The unique sweetness and richness of the squid and the bittersweet taste of the bitter vegetables create a unique taste, characterized by a taste known as “ajikuta (a deep, umami-filled flavor).” Also, it is known as a “sagigusui (purgative)” and is said to have a detoxifying effect that removes harmful substances from the body, making it a useful health food to alleviate hot flashes and headaches and to aid in postpartum recovery. The key to preserving the medicinal properties of squid ink is not to overcook it. Squid ink is called “kuri” in the Okinawan language, and this dish is also called “kuri soup.” Squid ink is one of the popular ingredients in Okinawa and there is also “kurijushi,” which is squid ink added to porridge, and “squid ink yakisoba,” which is Okinawa soba stir-fried with squid ink instead of sauce.
• 🍱Ikinari dango📍 KumamotoIkinari dango" is a simple local snack made by wrapping sliced sweet potatoes in flour dough and steaming them. Because of the volcanic ash in Otsu, the largest producer of sweet potatoes in the prefecture, and other areas around the foot of Mt. Aso, farmers in the Kikuchi Plain and Kumamoto Plain used to make these dumplings as a snack to eat during the fall farming season when sweet potatoes are harvested. The word "ikinari" in "ikinari dango" means "easy, quick, or immediately" in the Kumamoto dialect, and the origin of the name is said to be that the dumplings can be made quickly and easily, and can be served immediately even when there are sudden visitors. The dough for the skin is made of wheat flour and dango flour (and salt), but in the days when rice was precious, it was made of wheat flour only. A few decades ago, azuki bean paste was added to the filling, and it has become a mainstream item because of its popularity with the sweetness of the azuki bean paste and the saltiness of the dough, which goes well with the crunchy sweet potatoes. Recently, the dough has been mixed with mugwort and brown sugar, sprinkled with soybean flour, and filled with purple sweet potatoes, chestnuts, walnuts, and other ingredients, with variations gradually increasing. Although originally a warm snack to be eaten freshly made, cold ikinari dumplings made from frozen dumplings and eaten half-frozen have also made their appearance.
• 🍱Ikura no Shoyu-zuke (Soy Sauce-marinated Salmon Roe)📍 HokkaidoHokkaido is famous throughout Japan for its Ikura("Ikura" is the result of breaking down raw "Sujiko." "Sujiko" refers to the ovaries of the salmon), which is greatly popular with people of all ages. In September to October, when the salmon fishing season peaks, the local supermarkets are filled with raw salmon roe “Sujiko”, which many households use in their cooking for Ikura. Most people use salt and soy sauce to marinate their salmon roe, but for household cooking soy sauce is more common. Sujiko used to be a common dish throughout Japan. It's said that salted Sujiko, similar to today's Ikura, was also consumed, but in the past they didn't have the two names "Sujiko" and "Ikura." The name "Ikura" is thought to have entered Japanese from Russian in the Meiji period. There are various theories as to how this happened. One theory is that it was introduced by Russian prisoners of war during the Russo-Japanese war, and another theory is that it came from exchanges with Russian fishermen in the north when the fishing industry was booming. Ikura really started to become popular throughout Japan in the Taisho period.
• 🥩Imabari Yakitori (grilled chicken)📍 Ehime"Imabari Yakitori" is a type of yakitori in which the un-skewered skin is lightly grilled on a griddle and pressed with a small plate of iron weight, invented about 50 years ago. The fact that the chicken skin is grilled on a thick iron plate and not skewered is a unique Imabari cooking method. By grilling on a Teppan(iron griddle), the fat from the chicken is used to fry it, and the pressing steams it, allowing it to be cooked quickly and served faster. Because Imabari is known for its business people, who are impatient and do not like to wait, this style of cooking quickly on a Teppan was popular and matched the temperament of the people of Imabari. Because of its popularity, there used to be more than 100 Teppan Yakitori restaurants. The most typical Imabari Yakitori menu item is the skin, which is eaten first, followed by fried chicken called "Senzanki" at the end of the meal. This is the most common and mainstream way of eating Imabari Yakitori. The Teppan is set at a slight angle to remove excess fat when grilling the skin, so that the flavor of the skin is preserved and the taste is light and refreshing.
• 🍡Imo Mochi📍 Gifu“Imo mochi” is a traditional dish that is eaten across Japan, in prefectures such as Hokkaido, Wakayama, and Kochi. Imo means potato in Japanese and different types of potatoes are used depending on the region such as white potatoes, sweet potatoes and satoimo(=Japanese taro) and the way the dish is prepared also differs. “Imo mochi” from Gifu is made with satoimo(=Japanese taro) and rice. The satoimo(=Japanese taro) and rice are cooked together and mashed. “Dango” (=Japanese dumpling) shapes are made, and they can be eaten right away or cooked on a grill and dipped in ginger soy sauce. It is said that “imo mochi” was made with leftover rice that was harvested or rice of poor quality combined with seasonal satoimo(=Japanese taro) to prevent the rice from going to waste. Satoimo(=Japanese taro) is not affected by the climate and so there was a steady supply of this vegetable. Rice was considered valuable in the past, so it was mixed with satoimo(=Japanese taro) to make a dish that was filling.
• 🍡Imo Mochi / Sweet Potato Mochi📍 WakayamaIn regions along the Kumano Sea, where there is limited flat land suitable for rice cultivation due to the proximity of mountains to the sea, sweet potatoes (satsuma imo) became a staple food alongside barley. The red soil plateau makes it easy to cultivate sweet potatoes, and the sweet flavor of the harvested produce makes it a daily dietary staple, often replacing rice. The ingenuity of using fewer glutinous rice to make mochi from sweet potatoes played a role in its popularity. Sweet potato cultivation in the Kumano region started during the Edo period. Umematsu Yasuke, a resident of Kushimoto, discovered the deliciousness of sweet potatoes during a visit to Hyuga in Kyushu and brought them back to Kushimoto. The climate and conditions of Kii Province (now Wakayama Prefecture) proved suitable for sweet potato cultivation, leading to widespread adoption in various parts of the southern part of the prefecture. During that time, sharing seedlings or cultivation methods outside the domain was prohibited to protect the domain's interests. Umematsu Yasuke, who brought sweet potatoes to the distant southern region of the prefecture, was posthumously honored, receiving recognition from the Governor of Wakayama Prefecture during the Meiji period. Apart from "imomochi" (sweet potato rice cake), there are other local dishes using sweet potatoes, such as "ukeja" (sweet potato with tea), "imochagayu" (sweet potato rice porridge), "imogohan" (sweet potato rice), and "yude hoshiimo" (boiled dried sweet potatoes).
• 🍱Imo-Manjuu📍 FukuokaOkuyame in Fukuoka Prefecture is located upstream of the Yabe River, which flows from Hyuugami to Ariake. The Yugake district was established along the Yabe River and is located in the mountains on the border with Kumamoto Prefecture. The area was rich in wheat and potatoes, so they devised ways to feed their families. One of the dishes is "Imo-Manjuu". In the evening, I would eat it as a bridge until dinner was ready, or in place of rice when I didn't have enough food. It was an indispensable dish in winter because it could be made in large quantities, it was filling, and it warmed the body. On cold days, they are grilled on a glutinous rice cake grill and eaten hot. Also, satoimo(=Japanese taro) and potatoes are put inside the manju and eaten.
• 🍡Imo-mochi (Sweet potato dumplings)📍 TokushimaIn Tokushima Prefecture, sweet potatoes are extensively cultivated. Particularly famous nationwide is the "Naruto Kintoki". The climate of Tokushima, characterized by a gentle atmosphere and low precipitation, especially along the coast, provides a mineral-rich environment that is well-suited for sweet potato cultivation. Imo-mochi is a confection made by wrapping sweet red bean paste in a dough made from steamed glutinous rice flour and sweet potatoes. Around the late 19th century, sweet potatoes were introduced to Naruto City in Tokushima, leading to the popularization of dishes incorporating sweet potatoes, such as Imo-mochi. During that period, sweet items like sugar were considered luxury items and were less accessible to ordinary households. However, sweet potatoes, being both sweet and a type of tuber, were relatively easy to obtain and were valued for providing a sense of fullness.
• 🍡Imo-yokan (Sweet Potato Cake)📍 Tokyo"Imo-yokan", a sweet potato cake, is made by steaming, kneading, and molding sweet potatoes and other ingredients. It is a Japanese confectionery created by a sweet potato wholesaler and a confectionery craftsman in Asakusa during the Meiji Era. At that time, "kneaded yokan" (=a bar of sweet bean paste) was expensive and common people did not have many opportunities to eat it. The sweet potato wholesaler and confectioner devised a treat that could be used as a substitute for "kneaded yokan" using sweet potatoes, which were a readily available ingredient. "Imo-yokan", which was cheaper than "kneaded yokan", was welcomed as a Japanese confectionery familiar to the common people.
• 🍱Imobera Azuki📍 KōchiKnown for being the production area of Tosa washi paper, Ino-machi is located in the central part of the prefecture. In this area, people have since long ago called dried sweet potatoes, cherished as the taste of winter, “hera.” After thoroughly boiling whole sweet potatoes for many hours, they are hung up to dry as-is, and once the outsides have begun to dry, they are sliced into rounds and dried again; the finished product is called “yudebera” or “nibera.” “Imobera azuki” is a confection local to Ino-machi, in which yudebera and azuki beans are boiled with sugar. It is distinct for its sticky texture and fluffy, unsophisticated sweetness. In areas outside of Ino-machi, yudebera are commonly called “higashiyama.” Higashiyama may be eaten as-is or slightly toasted for an even more superb taste. Higashiyama's moist texture and rich sweetness make it popular as a prefectural product. “Imobera azuki” is a name limited to Ino-machi, but it is also deeply familiar to the people of Kochi Prefecture.
• 🍱Imobota📍 Nara"Imobota" refers to botamochi (adzuki-bean covered glutinous rice balls) with taro inside. Glutinous rice was valuable, so taro was instead added to Rice flour, and its stickiness was used to make botamochi resembling that made with glutinous rice. It originates from the lifelong wisdom of farmers who value rice. It can be easily digested without feeling heavy, even if you eat a lot. In other prefectures, "Imobota" is made with potato or sweet potato, but "Imobota" in Nara is distinguished by its use of taro. There are many rice paddies in Nara and a flourishing taro cultivation, thus it was thought to use the familiar taro.
• 🍚Imogara iri Futomaki Sushi📍 YamanashiIn Yamanashi Prefecture, "Imogara" is a commonly consumed food that is made from the peeled skin of various types of taro, such as Yattsu-Atama and Akameimo, or from the peeled stems of Hasuimo (taro) that are grown for harvesting the leaf stalks (the part between the leaf and stem). It is also known as "Hoshizuiki." Imogara is dried and used as a preserved food, finding its way into various dishes. When rehydrated, it absorbs broth and seasonings well and has a crunchy texture due to its fibrous nature. Imogara is used in everyday cooking for dishes such as vinegar-based salads, simmered dishes, and kinpira (sauteed and seasoned vegetables). It is also added to miso soup and "Houtou," a regional noodle dish. "Imogara-filled futomaki sushi" is a dish that sweetly simmers Imogara, similar to how kanpyo (dried gourd strips) is prepared, and uses it as an ingredient rolled inside sushi. This dish has been traditionally served on various occasions, including celebrations and gatherings, showcasing the enduring popularity of the delicious taste of Imogara, a cherished local flavor that continues to be passed down through generations.
• 🍲Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro s stalk)📍 Ibaraki"Imogara" refers to the dried stalk and tuber part of root vegetables such as Satoimo(=Japanese taro). The name varies by prefecture, and in some regions, it is called "Hoshi(=dried)zuiki" due to its association with the term "Zuiki(=stalk and tuber part of root vegetables)",or it is known as "Warina" in certain areas. Because "Imogara" is a dried product, it has been traditionally made as a preserved food, serving as a year-round staple in households. Ibaraki Prefecture, benefiting from a warm climate and abundant water quality throughout the year, has a long history of agricultural activities, leading to the harvest of various vegetables. To enjoy the abundance of vegetables without monotony, there are numerous preserved foods like "Imogara", "Shimi konnyaku" (=frozen Konjac(=yam cake), and "Hoshi imo" (=dried sweet potato) that have been created. When using "Imogara" in cooking, it is typically rehydrated with water first. It is featured in various dishes such as "Imogara stir-fry" and "Kenchin soba".
• 🍱Imogushi📍 TochigiImogushi" is a local dish of roasted sweet potatoes on skewers with a savory miso sauce, which has been prepared for ceremonial occasions and events. Sato-imo was introduced to Japan from tropical Asia during the Jomon period (before rice cultivation). In Tochigi Prefecture, sato-imo has been cultivated in a wide area except for the former Kuriyama Village, which is unsuitable for sato-imo cultivation due to its cold climate. In the past, the word "taro" used to refer to sato-imo, which was offered at festivals and annual events, as well as in everyday life. For example, there is a custom in Tsukizawa, Nasu-Shiobara City, to eat imogushi while enjoying osechi (New Year) dishes and sake around the hearth at New Year's. In Yamakubo, Nikko City, there is a custom to make and eat imogushi at the festival of Inari Shrine on the first horse day of the lunar calendar.
• 🍚Imomochi(potato rice cake)／Imodango(potato dumplings)📍 Hokkaido“Imomochi” (potato rice cake) is a local dish that is easy to make at home using potatoes, one of Hokkaido's most popular agricultural products. In some areas, it is also known as "Imodango” (potato dumplings). Besides Hokkaido, “Imomochi” are also produced in Gifu, Kochi, and Wakayama prefectures, but the type of potatoes used and the way they are made differ depending on the region. “Imomochi” is said to have originated in the early days of rice farming, when rice cakes were made using potatoes that were abundantly available at the time, instead of glutinous rice. In addition to potatoes, pumpkins are sometimes used, and even today they are known as "Kabocha mochi” (pumpkin rice cake). During the pioneer days of the Meiji period (1868 - 1912), "Imomochi" was valued by the pioneers as a valuable source of protein. Because of its ease of preparation, it became a popular dish among the people. It was eaten during and after the war, when food was scarce, and is now a staple snack in Hokkaido. It is popular with people of all ages, from adults to children.
• 🍱Imonamasu📍 NaganoImo-Namasu" is a local dish using potatoes in the Iiyama City area. In Japan, "Namasu" is a dish made by dressing ingredients with vinegar, and is used as a New Year's osechi dish. In the Hokushin region, known as one of the heaviest snowfall areas in Japan, it has been difficult to obtain fresh vegetables in winter due to the heavy snowfall. For this reason, people in the Iiyama area made namasu with potatoes, which can be stored for a long time. Potato dishes are said to have taken root in Japan after the Meiji period, but in the Iiyama area, potato dishes have been eaten since the Edo period. In 2007, it was designated as an Intangible folk cultural asset by Iiyama City.
• 🍲Imoni(taro soup)📍 Yamagata“Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, the Nakayama-machi Nagasaki area, the last stop for the Mogami River boat service, was a place to pick up cargo brought from the Kamigata (Kyoto-Osaka area) via Sakata. However, at that time there was no way to communicate to announce the arrival of a boat, so the boatmen had to wait for days before the consignee showed up, and they would hold a party around a pot on the riverbank to pass the time. As there was a village called Koshio near the pier, which was famous for taro production, they would cook taro and dried cod from the cargo in a pot and eat them. This is believed to be the root of the present day "Imoni". The use of beef started around the beginning of the Showa period (around 1930). The seasoning and ingredients of "Imoni" differ from region to region. The Shonai region, which faces the Sea of Japan, is especially unique in that when the tradition of the inland area's Imoni was introduced to the Shonai region, the locals chose pork and miso (which goes well with the pork), because the pig farming industry was active in the region.
• 🍱Imonoko-jiru📍 Akita"Imonoko-jiru" is a soup dish made using taro and is also eaten as a hot pot dish. Known as a local dish of Iwate and Akita, it is also eaten in various areas including the Tohoku region. In Akita Prefecture, the buds and the buds of those buds that are attached to the parent taros are called “imonoko.” "Imonoko-jiru" uses these taro buds as the main ingredient and is filled with autumn delicacies such as chicken, mushrooms, and edible wild plants. The taro grown in the Yamauchi area of Yokote City is made in the soil and climate unique to this area and is characterized by its soft texture and unique stickiness. Taro cultivation has a long history, and it is said that it began about 270 years ago, during the Kyoho period, when seeds were ordered from the Sendai region of Miyagi Prefecture and cultivated under the name of “dai-imo.” In the southern part of the prefecture, it is a typical autumn local dish that is contrasted with kiritanpo nabe in the northern part of the prefecture.
• 🍲Imonoko-jiru (Taro stew)📍 IwateThe Kitakami River basin in Japan has been known for growing taro since ancient times due to its suitability for taro production. Taro has an extensive history in Japan and is believed to have been introduced earlier than rice during the Jomon period. Taro finds mention in the "Manyoshu", the oldest Japanese poetry anthology. Many cultures in Japan offer taro instead of rice cakes on the night of the fifteenth day of the fifth month and during the New Year. "Imo no kojiru" is a soup dish that is prepared by stewing taro, along with carrots, radishes, burdocks, mushrooms, konjac noodles, tofu, chicken, and other ingredients that are cut into bite-sized pieces. This dish is usually consumed during autumn, when taro is in season. The incorporation of various ingredients in a single bowl provides a broad spectrum of nutrients such as protein, vitamins, and dietary fiber. The traditional way of serving "imonoko-jiru" was after the rice harvest or when the farming season had ended, either as a feast for gatherings or as a dish to warm the body. Nowadays, it has become an autumnal tradition to gather in groups along the Kitakamigawa River and enjoy "imonoko-jiru", which is also known as "imoni-kai" or "imonoko-kai”.
• 🍱Imotaki📍 EhimeImotaki is a one-pot dish of chicken, taro, konnyaku, shiitake mushrooms, and other ingredients stewed in a pot, and has a history dating back more than 350 years to when the Kato family ruled as feudal lords. It is said to have originated when people brought their own taro, a local specialty, to be served at a traditional event called "Oroori". In 1966, the event became a city tourist attraction, attracting more than 70,000 visitors a year in its heyday, when people enjoyed taro with the moon on the riverbank. There is a one-month period when the Myohoji Riverbank coincides with the famous cormorant fishing, and the scenery can be enjoyed along with the illumination of the Garyu Sanso (Garyu Mountain Villa) on the right. In the fall, visitors can be seen gathering around a hot pot on the riverbank. In addition to Ozu City, "Imotaki" is held in many other places and has become a mid-autumn tradition in Ehime.
• 🍱Imotako📍 Kagawa‘Imotako' is a simple local cuisine which makes use of both land and sea produce. The result is a stewed dish consisting of fresh octopus caught at the Seto Inland Sea and Japanese taro. Whilst long-armed octopus is typically used for the dish, there are various other types of octopus you can also catch at the Seto Inland Sea including the common octopus and the webfoot octopus. As the octopus living in the Seto Inland Sea are fed nutritious feed including a combination of shellfish, shrimp and crabs, the octopus are said to be sweet and more flavourful. Furthermore, as the octopus contain a good balance of protein, vitamins and taurine, they are also able to alleviate fatigue, and this has led to them being widely used as an ingredient in cooking since long ago. Japanese taro is grown throughout the prefecture and steamed taro was a common snack given to children in the past. Grown on the edges of paddies, Japanese taro also became known as the ‘paddy potato'. Unlike sweet potatoes and regular potatoes, Japanese taro grow and multiply from a mother tuber. This has therefore led to them being served during festivities or on auspicious days such as New Year's Day as a symbol of descendant prosperity.
• 🍱Inago-no-tsukudani (Locust cooked in soy sauce)📍 NaganoThe Ina Valley in the southern part of Nagano Prefecture has a long-standing culture of eating insects, including locusts, bee larvae, cicadas, and grasshoppers. The consumption of such insects has been a tradition in the region, serving as a source of animal protein, especially in areas with limited access to seafood like mountainous regions such as Gunma Prefecture. During times of food shortages, such as during and after the war, locusts were eaten to fulfill nutritional needs and sustain life. Larvae of insects like the Asian giant hornet, known as "hachi-no-ko" in Japanese, are widely consumed in various dishes such as mixed rice and sweet simmered dishes. In Nagano Prefecture, a traditional method called "hachi-oi" involves luring hornets with bait attached to a red string, which helps locate their nests in the forest. While the number of locusts has decreased compared to the past, and changes in lifestyle and dietary habits have led to fewer households preparing them, the culture of insect consumption still persists in the Ina Valley.
• 🍱Inakazushi📍 Kōchi“Inaka-zushi” is a type of Sushi using vegetables that are rare in Japan. It is a traditional event food in the mountainous areas of Kochi Prefecture, and the ingredients for the Sushi are made with vegetables from the mountains. It is served during” Okyaku”（ a banquet in the Tosa dialect）, and is also part of the "Sawachi" or "Sahachi" dishes that are a staple of the” Okyaku” culture. It is said that originally the people made this sushi because they could afford to get the ingredients from mountains when Kelp and Seaweed were hard to get . Ingredients vary from region to region, but they include a wide range of ingredients such as “Ryukyu” (a stalk of lotus root),” Myoga”, “Konjac”, and “Shiho-tiku” (bamboo shoots). Vivid colors decorate the dining table, such as "Ryukyu-zushi" with “Ryukyu” on top and “Shiho-tiku no Hitokuchi-zushi"(one bite size Sushi with Bamboo shoots) in which the hollow part of the Bamboo shoots is filled with vinegared rice.
• 🍱Inamudouchi📍 OkinawaIn Okinawa Prefecture, "ina" means "wild boar" and "muduchi" means "imitation"; the local dish "inamuduchi" means "imitation wild boar. The local dish "inamduchi" means "wild boar meat" and is also called "inamuruchi. In the past, wild boar meat was used to make the soup, but since wild boar meat became hard to find, pork was used to make the soup, hence the name. Ingredients such as konnyaku and kamaboko are added and flavored with sweet soybean paste, resulting in a thick and filling dish. The appeal of this dish is its rich flavor, which is infused with the goodness of the ingredients. The key point is the use of castella fish paste, which is unique to Okinawa. It is made by adding a large amount of fish paste and steaming and deep frying it, and is an indispensable item for ceremonial meals as a luxury ingredient. As is evident from the use of this ingredient, "inamduchi" is a dish eaten for celebrations. It is also one of the celebratory dishes served in the first course of the five-tiered "otoribei," an offering dish that is a continuation of the Ryukyu Dynasty. A similar dish is "Shikamuduchi," which is prepared as a clear soup.
• 🍱Inari-zushi📍 TochigiThis dish was called "Inari-zushi" because fried thin tofu is said to be the favorite food of the fox, which is believed to be the messenger of the god Inari, and because sushi made with fried thin tofu is an essential part of the offerings made at Inari shrines. In Tochigi Prefecture, fried thin tofu stuffed with "sushi rice(=vinegared rice)" is wrapped with seasoned "kanpyo (=dried gourd)" in the center to make it look like a bale. "kanpyo (=dried gourd)", a specialty of Tochigi Prefecture, which accounts for more than 99% of the nation's production, is made by peeling the pulp of yugao into a string-like shape and drying it. It blends well with any seasoning and is used in many menus as a supplementary ingredient.
• 🍱Inarizushi📍 AomoriThe Tsugaru Plain has a relatively mild climate for a snow country, and rice cultivation is said to have been practiced since the late “Jomon” period (about 3,000 years ago), which led to the development of rice culture. Successive lords of the Tsugaru domain also put a lot of effort into developing new rice fields, which resulted in a large amount of rice production. "Inarizushi" in general refers to a dish where vinegared rice or glutinous rice is stuffed inside sweet and savory fried tofu pouches. However, the "Inarizushi" in Aomori Prefecture, specifically in the Tsugaru region, is quite unique. The most distinctive feature is the pink color of the vinegared rice. This is because red pickled ginger is chopped and mixed into the rice, and sometimes red food coloring is added to make it even redder. The rice is 100% glutinous rice (sometimes mixed with Short-grain rice), and the seasoning is quite sweet due to the generous use of coarse sugar. It is also chewy and gives the impression of “O-hagi” (Sweet azuki bean rice cakes). The red color indicates good luck, and the sweetness indicates hospitality. It is thought that in the old days, when sugar was precious and expensive, the custom of using plenty of sugar to sweeten food for gatherings and festive occasions remains today.
• 🍲Inobuta nabe (Inobuta Hot pot)📍 YamanashiYamanashi Prefecture, comprising 80% forested areas, has a history of consuming game dishes through hunting. Particularly in the Mitomi region, upstream of the Fuefuki River, hunting has been prevalent since ancient times, and wild boar, in particular, was commonly eaten. After World War II, breeding "Inobuta", a crossbreed of male wild boar and female domestic pig, was encouraged. "Inobuta Nabe" is a hot pot dish that includes Inobuta meat in sesame miso soup, cooked with plenty of locally sourced vegetables and mushrooms. Inobuta meat lacks the gamey odor of boar, has a refreshing taste with sweetness and richness in its fat. It is tender compared to pork, and its flavorful lean meat is a distinctive feature. Additionally, it contains about 20% more protein and is lower in fat than pork. Due to its high nutritional value and warming properties, it is considered stamina-boosting cuisine. Breeding Inobuta is challenging, requiring longer periods than pigs, meticulous management to prevent diseases and stress. Capturing wild male boars and the effort to acclimate them to human interaction pose additional challenges due to their nervous nature. The breeding process, including pairing and timing for mating, also demands experience.
• 🍡Inoko Mochi📍 WakayamaThe boar, worshipped as the god of agriculture since ancient times, is said to visit in the spring of the second month of the lunar calendar to create rice and barley fields and engage in farming. After completing agricultural work, the boar returns in the autumn of the tenth month of the lunar calendar. In the northern regions where rice cultivation was prosperous, there was a tradition of offering "Inoko Mochi," rice cakes coated with sweet red bean paste, to express gratitude for the harvest on the day of the boar in autumn. In a normal year, 12 "Inoko Mochi" and in a leap year, 13 "Inoko Mochi" are placed in a measuring cup (masu), half of each. In the southern region of the prefecture, "Inoko Mochi" is also made at an autumn festival in the Ayukawa area of Oto Village in Tanabe City. The custom involves offering sake, grilled saury, new rice in a straw bag, daikon radish salad, yuzu, cooked newly harvested rice, and chrysanthemum flowers. This type of mochi is also known as "Innoko Mochi." In the past, there was a tradition where children would visit each house, sing songs, and receive mochi.
• 🍲Iragimun (Stewed Papaya and Pork)📍 Okinawa"Iragimun" is made with papayas that are still green and not ripe, and this type is referred to as "vegetable papaya." Meat, tofu, and kombu (=kelp) are simmered with papaya and seasoned with miso. In the past, people made miso at home and homemade miso was used to make this dish. When papayas are boiled, its texture becomes similar to daikon radish. Papayas before they ripen are treated like vegetables in Okinawa and are used to make a variety of dishes such as stir-fries, salads, meat or fish dishes, and "chanpuru" made with tofu. In Yaeyama district, people grow papaya trees in their home gardens. Papayas are said to be good for improving the flow of breastmilk and is said to be effective against heart disease. Papayas contain papain, an enzyme that breaks down protein and fat, and in recent years vegetable papayas have attracted attention as a diet food. It also contains high levels of vitamin C and minerals.
• 🍱Iri-meshi/Iriko-meshi📍 Tokushima"Iri-meshi" is a dish in which whitebait is seasoned with vinegar or sauce sauce, then mixed with rice along with other ingredients such as fish cake, shiitake mushroom, konnyaku, and burdock root. Depending on the region, it is also referred to as "Iriko-meshi." It is a regional cuisine that has been passed down generation through generation for over 100 years. "Iri (iriko)" refers to the whitebait, and in the past, it was known as a rice dish that contained only whitebait. The key is to thoroughly marinate the iri (iriko). Another tip for making it more delicious is to properly season the finely chopped ingredients. Whitebait are often harvested in Wadajimacho, Komatsushima City, Tokushima. They are boiled and sun-dried immediately after catching, keeping them fresh and flavorful.
• 🍡Iriko Mochi📍 Miyazaki“Iriko mochi” literally means rice cake made from parched rice flour. The dish has been handed down in the Satsuma domain since the Edo period. “Iriko mochi” was handed out to the local people at ceremonies to celebrate and wish for the healthy growth of children. In the middle of the Edo period, “iriko mochi” became a snack that could also be enjoyed by commoners. It is often served during the Bon holidays. Glutinous rice is roasted and ground into a powder. The powder is then kneaded with starch syrup and other ingredients. Once the rice cake is made, it is cut into stick shapes. The ingredients for “iriko mochi” are easy to gather and the recipe is not hard to follow but the texture of the rice cake is influenced by the temperature and humidity of the weather. “Iriko mochi” has the aroma of the roasted flour and a gentle sweetness. It is soft in texture and delicious to eat and is a popular traditional snack eaten by the local people of Miyazaki prefecture.
• 🍚Iriko gohan (rice with dried sardines)📍 Kagawa“Iriko gohan” is a rice dish made with small, crunchy dried sardines known as iriko. The Japanese anchovies that become iriko are caught in the Seto Inland Sea. In particular, the area around Ibuki Island, located in the Seisan region of western Kagawa prefecture, is one of the most prominent areas for catching iriko. Freshness is vital when producing dried sardines. The anchovy catch is hauled to Ibuki Island in a mere 30 minutes before being boiled up. The production of high quality sardines depends on the same suppliers consistently handling everything from catching the fish to processing them. It takes between one and three days for the catch to end up on store counters. The fishermen may prioritize speed, but they also pay meticulous care to their catch. It requires great skill to adjust the amount of fish that enter their nets, so as to avoid damaging the bodies of the fish. The sardines hatched in the peaceful Seto Inland Sea make a rich dashi stock, with a strong umami flavor. Dashi stock made from these sardines is an indispensable part of Kagawa cuisine. It is used in various staples of home cooking, not least in Sanuki udon noodles, a local specialty. The sardine flesh is also often eaten in stewed dishes or tempura, making it one of the foremost ingredients that underpins local cuisine.
• 🍱Iriyaki📍 NagasakiA hot pot dish that has been passed down since ancient times in Tsushima, a remote island in the Sea of Japan. Since long ago, local households had a custom of slaughtering locally raised chickens to serve in a yosenabe hot pot for ceremonial family gatherings, and this is said to be connected to the "Iriyaki" of today. However, households by the sea in fishing villages were said to make their hot pot using fish caught in the nearby sea instead of chicken. Today, the basic "Iriyaki" recipe has two variations: one with chicken and one with fish. It is called "Iriyaki" because when making the hot pot, the chicken or fish are first fried in camellia oil. It is considered to be the same cooking technique as the "Iriyaki" that appears in “the Konjaku Monogatari” during the Heian period.
• 🍚Iro-gohan (Soy sauce-flavored mixed Rice)📍 NaraIn Nara Prefecture, "Iro-gohan" refers to soy sauce-flavored mixed rice. The history of mixed rice dates back to the Nara period when rice was mixed with "awa" (foxtail millet) to increase its volume, and it was called "awa gohan." Mixed rice is said to have originated as a way to save rice during times when rice was precious by cooking it with various ingredients to conserve it.
• 🍲Iruka no Miso-ni (Dolphin Miso Stew)📍 ShizuokaThe practice of dolphin fishing in Shizuoka Prefecture has been conducted primarily in the Izu region. The gulfs of the Izu Peninsula serve as migration routes for the dolphins, while the complex geography of the peninsula makes it a suitable location for the dolphin drive fishing method, whereby dolphins are herded and driven into a bay or beach using boats. Dolphin bones found at Jomon period archaeological sites, as well as records from medieval and early modern eras, indicate that dolphin fishing has been practiced since ancient times. Following the Meiji era, dolphins caught in Izu were sold throughout other areas within Shizuoka, as well as to outside prefectures such as Aichi, Gifu, and Yamanashi. Currently, the only organization that continues the tradition of dolphin drive fishing is the Ito Fisheries Cooperative (Ito City, Futo Port). However, due to the intensifying focus, both domestically and internationally, on protecting and conserving dolphin populations, as well as regulations limiting the quantities and types of species allowed to be caught, dolphin fishing has not been conducted since 2004. Nonetheless, drive fishing has been permitted since 2019 for the expressed purposes of capturing dolphins for captive breeding. “Iruka no Miso-ni” is a traditional, local delicacy of Izu. In the past, when dolphin meat was commonly sold at fish stores, it was served regularly in households―stir-fried with burdock roots (gobo), or perhaps other ingredients such as carrots and konnyaku (yam cake), then seasoned with sake, soy sauce, sugar, and miso, and simmered into a stew.
• 🍲Isaza no Tamagotoji (Simmered Isaza With Egg)📍 IshikawaAnamizu Town is situated in the heart of the Noto Peninsula. The town is famous for the "Isaza" delicacy, which is a kind of ice goby fish. Locally, it is also known as "suberi" in the Kaga region. The fish has a clear body and is quite small, measuring only between 5 cm to 6 cm in length, and belongs to the goby family. The isaza fishing season begins in spring, which is considered the season of the fish. This is because the isaza swim up from the sea to spawn and gather in large numbers in the rivers of Anamizu Town. The traditional fishing method used in the area is called "Hocho," which involves using a four-handed net. This fishing method is still a springtime tradition, and many isaza are caught using this method. The best time to catch isaza is around mid-March. During this time, the fish are eaten live and whole. From April to May, the meat of the isaza grows a little larger, making it perfect for a variety of dishes. It can be used in soups, deep-fried, steamed in a bowl, and more. One of the standard dishes made with isaza is "simmered isaza with egg." In May, the same white croaker fish is caught in the Kaga and Mikawa regions, where it is called "suberu" and consumed.
• 🍱Isazamame📍 ShigaIsaza-mame" is a tsukudani (food boiled in soy sauce) dish made by combining isaza, a type of goby endemic to Lake Biwa, and soybeans. Isaza-mame" is a local dish that has spread throughout the prefecture, especially in the Kohoku region. Isaza, which is harvested from September to April in autumn, winter and spring, and soybeans, which are so rich in protein and nutritious that they are called the meat of the field, go together very well, and are still made in every household. In the Kohoku region, isaza is an indispensable dish for weddings, funerals, and other ceremonial occasions that take place when isaza is harvested. Isaza is one of the representative seafoods of Lake Biwa and has been selected as one of the "Eight Delicacies of Lake Biwa. It lives at a depth of around 70 meters in Lake Biwa. It is small, about 7 centimeters long, but is characterized by its large head and mouth. It has a light, delicious flavor that goes well with dishes such as "junjun," a sukiyaki-like hot pot, and is often eaten in the same way as isaza beans. The catch of isaza is cyclical and fluctuates, but it is sold at roadside stations near fishing ports and at stores specializing in lake fish.
• 🍲Ise Ebi no Misoshiru (Miso Soup with Japanese Spiny Lobster)📍 Tokushima"Ise Ebi," commonly known as Japanese spiny lobster, is renowned as a luxury ingredient. However, this "Ise Ebi no Miso Soup" is a rare home-cooked dish that has been passed down through generations. It is a miso soup made with a soup stock and meat that uses "agari," which are Ise Ebi that cannot be sold normally due to missing antennae, legs, etc. The live Ise Ebi is vertically halved and further chopped into pieces. The sand sac and dorsal cord are removed, and the remaining parts are used boldly in the miso soup. The meat may be used both as an ingredient in the soup and some may be served as sashimi. This protein-rich and low-calorie Ise Ebi Miso Soup is not only gentle on the body but also widely enjoyed by the residents of Tokushima Prefecture. Ise Ebi, which is found in shallow waters at depths of 5 to 20 meters, is captured using a set net called "koami" placed across the pathway of Ise Ebi. It is said that during stormy seasons, an abundant harvest of Ise Ebi can be obtained, especially when the sea is turbulent.
• 🍜Ise udon📍 MieIn the Ise food culture, people used to make thick udon noodles without the time and effort to stretch them, and eat them with miso dashi (miso paste). In the Edo period (1603-1867), when Ise visits became popular, restaurants began to serve noodles that had been continuously boiled and were ready to eat after being dipped in miso dama (miso paste) so that they could be eaten at any time by visitors to the Ise Shrine. Kokichi Mikimoto of Mikimoto Pearl had an udon store at his home, and from the fact that the hand-salted plates used at the store have been left behind, it is said that people took a small portion of the udon at that time. It was not long ago, around the beginning of the 1960s, a famous lyricist who had eaten "Ise udon" spoke on the radio, "Ise udon is a rare type of udon from Ise, so it should be called Ise udon. In 1972, the Ise City Noodle and Restaurant Association decided on a unified name and listed it on the menu list for its members. Thus, it is a typical example of a local dish that is old in the way it is eaten, but new in name.
• 🍡Ishigaki Dango (Sweet Potato Mochi Ball)📍 KanagawaThis is a local dish in the Sagamihara region, a steamed bun made by mixing local flour and sweet potatoes. It offers a simple taste that highlights the natural sweetness of the ingredients. The Sagamihara plateau, covered with volcanic ash and poor in nutrients, has been a place where barley and sweet potatoes are widely cultivated. Therefore, local people have been familiar with local flour and sweet potatoes as common ingredients. Originally, this snack eaten during breaks from farming activities was called "okojū" (little daytime snack). The Ishigaki Dango, including the simple and affordable enjoyment of local ingredients, became a popular okojū. The name "Ishigaki Dango" comes from the many stone walls in the surrounding area, and the diced sweet potatoes resemble stones on the wall.
• 🍡Ishigaki Mochi📍 ŌitaFlour has become a fundamental part of Oita Prefecture's food culture. Due to unsuitable conditions for rice cultivation, wheat and other grains grew and thrived after the construction of waterways. In the 1950s, rice farming in the area surpassed 40,000 hectares, leading to the spread of local dishes and confections that used flour as a staple food among the common people. "Ishigaki-mochi" is a snack that originated from the flour-food culture, and served as a quick bite for farm workers. Its name comes from its rough appearance resembling a stone wall, or due to its origin in an area with many stone walls. As the ingredients are readily available and easy to make, "Ishigaki-mochi" gradually became popular throughout Oita Prefecture. The mochi's names and origins differ among regions, such as "kirikomi-mochi" for sweet potatoes cut into pieces and "konekomi-mochi" for kneaded sweet potatoes. The dough is made of only wheat flour and sweet potatoes, resulting in its signature chewy texture. Besides ishigaki mochi, "yaseuma," flattened wheat flour noodles, and "yude-mochi," boiled sweet bean paste-filled mochi, are also popular among people of all ages as Oita Prefecture's representative local sweets.
• 🍲Ishikarinabe(Ishikari hot pot)📍 Hokkaido“Ishikari Nabe” (Ishikari hot pot) is a typical local cuisine of Hokkaido. As the name suggests, it is a fisherman's dish from Ishikari Town, located at the mouth of the Ishikari River, famous for salmon. Salmon fishing has been popular in the Ishikari region since the Edo period (1603 - 1868). When celebrating a big catch, fishermen are said to have been rewarded with chunks and bony parts of freshly caught salmon, which they would put directly into a pot of miso soup. Around 1950, when Ishikari City's salmon haul seine fishing drew attention as a symbol of Hokkaido's fishing industry, many tourists flocked to the city to see it. When “Ishikari Nabe” was served to tourists who were waiting for the time to pull the seine out of the water, the dish was so delicious that it became well known throughout the country.
• 🍲Ishiru-nabe (Ishiru Hotpot)📍 Ishikawa"Ishiru" refers to a type of fish sauce specific to the Noto region. "Ishiru" is believed to be a regional variation derived from the pronunciation of "uoshiru," a type of fish soup. Some regions also refer to it as "Ishiri" or "Yoshiru." While there is no established theory, it is believed that "Ishiru" was being made at least as early as the 1700s. Additionally, according to one theory, the origin of "Ishiru" is said to date back to the Yayoi and Kofun periods. "Ishiru" primarily uses the internal organs of Japanese flying squid (surumeika) as its main ingredient. However, depending on the region, other fish such as Pacific saury, round herring, mackerel, and horse mackerel may also be used. Natural salt is added, and after being salted, it undergoes fermentation and aging for several years. Each region insists that their local fish sauce is the best, showcasing the distinctiveness of this seasoning. In an era when the distribution network was not as well-established as it is today, in mountainous regions where it was difficult to obtain fish, people sought "Ishiru" to add its umami flavor and exchanged it for rice. It is characterized by a unique taste and aroma, with the umami from seafood infused. It is versatile, used in various dishes such as sashimi, overnight-dried fish, and simmered dishes. "Ishiru Nabe," a hot pot dish made with seasonal seafood and vegetables, and "Ishiru no Kaiyaki," grilled shellfish with "Ishiru," are local winter classics. "Ben-zuke," where daikon radish, eggplant, and turnip are pickled in "Ishiru," is also a famous regional dish. It is one of the "Three Great Fish Sauces of Japan," alongside "Shottsuru" from Akita Prefecture and "Ikanago Shoyu" from Kagawa Prefecture.
• 🍲Itadori no Nimono (Simmered Japanese knotweed)📍 NaraItadori is a perennial herb of the Polygonaceae family that grows wild throughout Japan and is an indispensable spring wild plant. It is also called "gonpachi" and "sukampo". The Shimokitayama Village History (compiled in 1973) states that people in Shimokitayama Village, Yoshino County (Kinari no Sato) have long favored eating "gonpachi". The origin of the name "itadori" comes from the fact that when one is injured, rubbing it into the affected area can relieve pain. Itai means pain, tori means remove, hence the name "itadori". Itadori has a strong acrid taste and acidity, so it is used for cooking after removing the acrid taste. Once the acrid taste has been removed, it can be preserved for a week in the refrigerator or for a long time in a barrel in salted water. It can be used in a variety of dishes such as stir-fried, boiled, and deep-fried. In some regions, it is cooked and served with rice. It is eaten throughout the prefecture, but especially popular in the mountainous areas of Yoshino.
• 🍱Itoko-jiru📍 Ishikawa"Hoonko" is one of the traditional autumn events in Ishikawa Prefecture. It is a traditional event held on November 28th, which is the death anniversary of Shinran, founder of the Jodo Shinshu sect. The meal eaten after sermons in temples and affiliated households is called "Otoki (Toki)," and it is served to the guests who are gathered for the "Hoonko." "Itoko-jiru" is an essential part of the Hoonko meal. It is a soup made by slowly simmering various vegetables, with adzuki beans and tofu as the main elements, then flavoring it like miso soup. Adzuki beans were a favorite food of Shinran Shonin. It is said that those who participate in the ceremony are repaying their kindness to Shinran Shonin while eating "Itoko-jiru." There are many theories about the origin of the unique name "Itoko-jiru." One theory is that Itoko-jiru came from the "Otoko-jiru" eaten on "Otoko Hajime," the beginning of New Year preparations on December 8th of Japan's lunisolar calendar, or that the ingredients such as adzuki beans and tofu are related as "itoko" (cousins). Depending on the region, root vegetables such as daikon radish, burdock, and potatoes might also be considered as "itoko," and the interpretations vary by person and by region. Hoonko cuisine also includes a similar "Itoko-ni." This is made by slowly simmering adzuki beans with root vegetables. There is also a "Nanukadaki Gobo" made by simmering burdock for seven days. Yamaguchi and Yamagata Prefectures also have an "Itoko-ni," but they have little in common in terms of the cooking method, ingredients, and style.
• 🍱Itokoni📍 YamaguchiItokoni" has been widely produced in Yamaguchi Prefecture. Although the use of sweetened azuki beans and dumplings made of white bean flour is a common feature, each region has its own unique characteristics. Especially famous is "Hagi-style Itoko-ni-ni" made in the Hagi area and other areas on the Sea of Japan coast, which is made into a cold soup. In addition to azuki beans and shiratama (white beans), shiitake mushrooms and kamaboko (fish paste) are added to the clear soup, which is typical of castle towns, by mixing kelp and other dashi with sugar, soy sauce and salt. For festive occasions, the white dumplings are reddish in color, while for other occasions, they are either all white or green in color. In areas along the Seto Inland Sea, the dumplings are boiled down until all the liquid is absorbed and sweetened. The presence or absence of vegetables and the amount of liquid varies from region to region, and in some areas it is not made at all during celebrations. There is a theory that the dish in Yamaguchi Prefecture became so called because the ingredients are simmered in the same manner as nephews and nephews. There are various theories as to its origin.
• 🍱Itokoni📍 ShigaItoko-ni-ni" is a dish of simmered azuki beans with taro or pumpkin. It is also a local dish that has spread throughout the prefecture, especially in the Kohoku region. It is often prepared on the occasion of Hoon-ko or Buddhist memorial services in memory of Shinran Shonin. "Itoko-ni-ni" with pumpkin is often eaten in the Koto region, and "Itoko-ni-ni" with taro is often eaten in the Kohoku region. There are many origins of the name "Itoko-ni-ni," including the theory that it came to be called "Itoko-ni-ni" because the ingredients take time to simmer, so they are simmered "oi oi" (in turn), or that it is eaten when brothers, sisters and cousins get together, or that the name "Itoko-ni" is a corruption of "Itoko-ni-ni. There are various theories. It is also said that "Itoko-ni-ni" is a dish of kabocha (pumpkin) and yuzu (citrus fruit), and is often eaten on the winter solstice. The reason for eating pumpkin on the winter solstice, when the daytime is the shortest of the year, is to prevent colds and illnesses. Pumpkin is a highly nutritious vegetable that contains a large amount of -carotene, which is converted into vitamin A in the body when consumed. Azuki beans are high in protein and rich in dietary fiber, and people in the past ate pumpkin and azuki beans to recover from illnesses and to prevent them.
• 🍱Itokoni / Nizai📍 ToyamaToyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu school of Buddhism is deeply rooted. “Itokoni” is a dish that is prepared during Hoonko, which is a memorial celebration of Shinran Shonin's death, the founder of Jodo Shinshu. It is made by stewing root vegetables like burdock, daikon radish, carrots, and taro along with red azuki beans, which are believed to be some of Shinran Shonin's favorite foods. This stew is rich in nutrients and delicious in cold seasons like fall and winter. The origin of the name “Itokoni” literally means “cousin stew” in Japanese. There are two reasons for this. First, the root vegetables used in the dish are very similar to each other, like cousins. Second, the hardest to stew vegetables are put in the pot first, then gradually the easier to stew vegetables are added. The word “gradually” in Japanese translates to “Oi-oi”, “Oi” in Japanese also means nephew as well, thus making the name “cousin stew” fitting. Another theory is that the name comes from the Buddhist term, “Itoku” which means to benefit from an ancestor's virtue. Since the dish is used to commemorate the legacy of Shinran Shonin, this theory is also fitting. While the vegetables used can differ from different regions, as well as the use of miso or soy sauce, red azuki beans are always included. In the eastern part of Tochigi prefecture, such as in Kurobe City, the vegetables are called “nizai” or “boiled greens”. The ingedients are also cut slightly larger than in other regions.
• 🍱Iwakuni zushi📍 YamaguchiIwakuni City is known as the eastern gateway to Yamaguchi Prefecture. The city has a history of prosperity as a castle town of 60,000 goku of the Yoshikawa domain, and even today, it is blessed with numerous historical and cultural assets as well as beautiful nature. The famous symbol of the city is the Kintai Bridge, a five-storied arched bridge that was built some 300 years ago. Iwakuni-zushi" is one of the most famous food items in Iwakuni. It is a pressed sushi, also called "tonosama-zushi" (lord sushi), which was presented to Lord Yoshikawa of the Iwakuni Clan in the Edo period (1603-1868) and was said to be a favorite of the lord. The dish is made with gorgeous ingredients typical of a castle town, and is gorgeously stacked in three to five tiers. It has been made as a celebratory gift or an offering. In order to make a large quantity of sushi at one time, the wooden sushi frame can be as large as 60 centimeters square. When making large pieces of sushi, the craftsmen would sometimes press the sushi on top of the lid to harden it. The finished sushi is then cut into squares and served to the customers one by one.
• 🍱Iwana no Shioyaki (Salt-grilled Char)📍 MiyagiChar is a fish only lives in the upper stream of headwater areas where clear water flows. It is very difficult to catch.Miyagi Prefecture was the first area in Japan to farm char, which is difficult to catch. Farmed char raised in clean water has no off-smells and tastes sweet. It has soft skin and is best enjoyed simply with salt-grilled. It has been popular with ordinary people since ancient times. Also char for raw consumption has been developed in Miyagi Prefecture, and ‘Date Iwana', came from the original local species unique to the prefecture, was successfully developed by. Today, the “Date Iwana” is being farmed in Kurihara City, the birthplace of char farming, as well as in Yamato Town and Shiroishi City. ”Date Iwana” has been bred not to have eggs, which enables it not to suffer from growth stagnation or decline in quality during the spawning season. As a result, it grows to approx. 50cm in length and approx. 1kg in weight in two or three years. It is controlled under the strict brand management guidelines, and only large char over 800g can be called “Date Iwana”. ”Date Iwana”, developed to be shipped for eating raw, was bred in the strictly controlled environment and food. It enables not to have the peculiar characteristics of river fish. As such, it is used not only for eating raw, such as sashimi, also used in a wide range of dishes, including in Japanese, Western and Chinese cuisine with its high-quality white flesh.
• 🍚Iwashi Sushi (Sardine Sushi)📍 MieThe fishing catch by fish species in Mie Prefecture is ranked first in the nation for spiny lobsters (Ise Ebi), second for Japanese pilchards (Katakuchi Iwashi), and sixth for sardines (Iwashi), indicating that sardine fishing is active in the region (Source: "Reiwa 1st Year Fisheries and Aquaculture Production Statistics," Ministry of Agriculture, Forestry and Fisheries). The 'Iwashi-zushi,' made using these sardines, is prepared and enjoyed during gatherings such as autumn festivals. In the western part of Mie Prefecture, including Iga City and Nabari City, which are distant from the sea, there is a tradition of treating even sardines as a special delicacy on occasions like celebrations. During the autumn festival, single-salted sardines line the fish markets. Large quantities of 'Iwashi-zushi' are made during the autumn festival, and if there are leftovers, they are often used as souvenirs. In the coastal areas of the Chunanzei and Hokusei regions, where fresh sardines are readily available, 'Iwashi-zushi' is made by salting fresh sardines. It is an essential part of the autumn festival and is also known as 'Matsuri-zushi' or festival sushi.
• 🍱Iwashi no Dangojiru📍 ChibaKujukuri area is rich in seafood and local delicacies, and it has been known for its favorable fishing grounds since long ago. Sardines are the representative seafood of the Kujukuri area, and they are nicknamed the "Rice of the Sea" because they have been caught in large quantities since the Edo period. There are a large variety of dishes that take advantage of the deliciousness and nutritious value of sardines, which are a mainstay of dining tables throughout the Kujukuri area. One of the classic dishes among these is "Iwashi no Dangojiru| (sardine dumpling soup) made with sardines caught from November through March. Products such as sesame-seed pickled sardines, whole dried sardines, and mirin-dried sardines are sold at the "Kujukuri Beach Big Sardine Catch Festival" held from February to March each year. In addition to classes held by local residents on how to prepare sardines, you can taste a variety of sardines dishes, including freshly fried sardine tempura.
• 🍱Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines)📍 ChibaThe Kujukuri region is a treasure trove of food products from both the land and sea, and has long been known as a particularly good fishing ground. Sardines, a representative seafood of the Kujikuri region, have been caught in such large quantities since the Edo period that they are sometimes referred to as “the rice of the sea”. Being a familiar fish on Kujikuri tables, a wide variety of dishes exist to take advantage of the delicious taste and rich nutritional content of sardines. Among them, “utsugi no hana pickled sardines”, which is made using sardines caught between November and March, is a local dish eaten during the New Year's festival, as well as on other special occasions. It is also eaten on a daily basis as a food that is easily preserved and keeps a long time. “utsugi no hana pickled sardines” is a dish that is made using sardines that are pickled in vinegar while they are still fresh, before being marinated in okara (bean curd). Because okara's white color results in it sometimes being referred to as “utsugi no hana” (the deutzia crenata flower), it is sometimes called “utsugi no hana pickling”. Being the residue of soybeans produced when making tofu, okara is a healthy food rich in dietary fibers. By pickling food items in okara, it is possible to prevent them from oxidizing and losing their shapes.
• 🍱Iwashi no unohana zuke(Pickled sardines with soy pulp)📍 IbarakiWhile Ibaraki Prefecture is renowned as one of the most agricultural prefectures in Japan, it is also a fishery prefecture. The offshore areas of the prefecture are rich in fishing grounds where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed every season. The Otsu and Hiragata fishing ports in Kitaibaraki City catch a large amount of mackerel and sardines, and the Otsu fishing port is the largest net fishing port in the prefecture, boasting an annual catch of several tens of thousands of tons. The mackerel and sardines are caught and eaten fresh as sashimi or grilled and are also processed into dried and canned fish. In Ibaraki Prefecture, which is blessed with such seafood, one of the local dishes that has long been popular is pickled sardines with soy pulp. The fresh sardines, which are abundantly available, are preserved for a long time by marinating them in a mixture of vinegar and soy pulp, therefore the dish has been valued locally as a preserved food.
• 🍱Iya no dekomawashi📍 TokushimaDekomawashi" is a local dish of Iya area in Miyoshi City. Bite-sized potatoes, buckwheat dumplings, rock tofu, and round konnyaku are skewered and grilled with miso sauce. The skewers are placed on the hearth and grilled, turning the skewers in a circular motion so that they cook all the way through. It is said that the name "dekkomawashi" comes from its resemblance to the way the heads of "deku" (wooden dolls) in Awa ningyo joruri (puppet theater) are turned. In the Iya region, a small potato called "zyoshu-imo" is grown, and this is used in the dekomawashi. Iwa-dofu is a type of cotton (momen) tofu that is as hard as a rock, and is also made in the Iya region. It is also suitable for making dekomawashi, which is skewered and grilled. In addition, buckwheat flour is widely produced in the Iya region, as in "Iya soba" (buckwheat noodles), and many of Iya's specialties are used in this dish.
• 🍜Iya soba📍 TokushimaThe Iya area of Miyoshi City is famous for soba (buckwheat noodles). It is said that when the Heike clan, defeated in the Genpei War, fled to Iya, they began to grow buckwheat seeds in the area. Since rice is difficult to grow in Iya, buckwheat, which is easy to grow and has a short growing season, has become a staple food. Iya soba is a local dish representative of the Iya region. Made with 100% local buckwheat flour, it is the soul food of the Iya region. It is also called "soba-kiri" (buckwheat noodles) because the noodles are easily cut and become thick and short. Fresh water from Iya is used for the water used to knead the buckwheat flour and for the soup stock, and Iya ingredients are also used for the ingredients. Other soba dishes, such as "buckwheat rice porridge," in which the buckwheat seeds are used as they are, are also prepared in abundance in Iya.
• 🍚Iyachi (Dough made from Glutinous rice steamed and served on Japanese banana leaf)📍 Okinawa"Iyachi" is a traditional preserved food from Taketomi Island in the Yaeyama Islands, where glutinous rice is mixed with glutinous millet or red beans and cooked. Taketomi Island is located just a 10-minute boat ride from Ishigaki Island and is known for its tranquil tropical scenery, attracting many tourists. The most significant festival on Taketomi Island is the "Taketomi Seed Festival," which is said to have a history of approximately 600 years. Designated as an Important Intangible Folk Cultural Property of Japan in 1977, this festival involves sowing seeds and praying for a good harvest. It takes place over nine days from "Koshin" days of the 9th and 10th months of the lunar calendar, during which time the locals are busy with festival activities, so they prepare "Iyachi" as a preserved food that can be eaten immediately. ("Koshin" is also called kinoesaru, which is the 57th branch in the Chinese sexagenary cycle for counting days and years. Since it repeats every 60 days, there are six or seven Koshin in a given year. ) During the festival, especially on the days before and after the performance of dedication dances, "Iyachi" is cooked using traditional Okinawan cooking utensils called "Shinmeenabi" (large pot). It is steamed with Japanese banana leaves, giving it a distinctive aroma. Since sweet potatoes were once a staple food, "Iyachi" eaten during the festival was considered a treat for the islanders.
• 🍱Izumiya📍 Ehime"Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a type of sushi made using seasoned soy pulp (known as okara or u-no-hana) instead of vinegared rice. The origins of this dish trace back to the Edo period in 1691, when the Besshi Copper Mine was established in the region by the Sumitomo family, who played a significant role in the region's development. While the Sumitomo family ate sushi made with rice, rice was not easily accessible to the common people. As an alternative to rice, the common people used soy pulp from soybeans cultivated in the space between the rice paddies, trying to replicate the appearance of the Sumitomo family's sushi. This dish became known as "Izumiya," derived from the Sumitomo family's business name, and is said to have spread to the various hometowns of individuals who had worked for the Sumitomo family across the prefecture. In the southern region of Nanyo, including Uwajima City, it is referred to as "Maru-zushi."
• 🍜Izumo Soba📍 ShimaneIzumo soba is representative of the Izumo region. Along with "wanko soba" in Iwate Prefecture and "Togakushi soba" in Nagano Prefecture, it is one of the three most famous soba in Japan. It is said that soba spread to the Izumo region in the early Edo period when Naomasa Matsudaira, the first lord of the Matsudaira family of the Matsue domain, brought soba chefs with him when he moved from the Matsumoto domain in Shinshu. Izumo soba has a darker color than most soba. When buckwheat flour is milled, it is generally classified into three types of flour, from the first to the third. For example, soba made from the first buckwheat flour, which is ground from the center of the buckwheat seed, is called Sarashina soba, while soba made from the third buckwheat flour, which is ground from the part closer to the outer shell, is darker in color and is called Yabusoba or Inaka soba. Izumo soba is made using a milling method called "Hikigurumi," in which the buckwheat (the buckwheat with the hull attached) is ground directly into buckwheat flour without sorting. This process is said to produce soba with high nutritional value and aroma, as well as a good flavor and texture. Another feature of soba is that only about 20% of the flour is used to bind the buckwheat.
• 🍱Izushi📍 Hokkaido"Izushi" is sushi made by lactic acid fermentation in low temperature with fish, vegetables and Rice koji (=malted rice). It is a local dish handed down in the coast area from Hokkaido to Tohoku region, known with low temperature. It is said that the origin is from a meal cooked in fishery family when they have first snow in the season. The recipe is different from the region. Various kinds of fish from Hokkaido, like atka mackerel, salmon, hatahata(=sandfish), herring or pacific saury, are used in "Izushi". Especially atka mackerel is popular due to its reasonable price and stable supply. Along the seacoast of Hokkaido, Lots of atka mackerel is caught in the spring, when they gather to feed, and around fall, when they gather to spawn.
• 🍜Izushi Sara Soba📍 HyōgoIzushi Sara Soba is a local dish of Izushi Town, Toyooka City, where several pieces of soba are served on small white porcelain plates with sauce and condiments in a small sake cup. 5 pieces of soba are one serving. Locals say that a serving of soba is equal to the height of a pair of chopsticks held up by an adult male. It began in 1706, when Masaaki Sengoku, a feudal lord from Ueda in Shinshu (Nagano Prefecture), brought a soba craftsman with him. New techniques were added to the soba-making techniques that had existed before that time, and for more than 300 years since then, soba has developed through the training of craftspeople while making improvements. Izushi soba is made using the traditional method of freshly ground, freshly beaten, and freshly boiled soba. The small dish on which the soba is served is approximately 13 cm in diameter and is said to have originated around the end of the Edo period when soba was served in a small, shallow, handmade salt dish for easy portability when served at food stalls. Later, white porcelain from Izushi ware came to be used.
• 🍲Jabara Daikon (Fusakiri Daikon) no Nimono (Simmered Dried Daikon Radish)📍 Kumamoto"Jabara Daikon" is a dried daikon radish traditionally made in the Minami-Aso region using the cold winter winds. It is also known as "Fusakiri Daikon" or "Kirikake Daikon." While it can be made using "Aokubi Daikon" (a variety of daikon radish), it is more commonly made with daikon radishes specifically chosen for drying, often referred to as "Ideal Daikon." The method for making "Jabara Daikon" involves a unique cutting technique. Lay the daikon radish horizontally and use a knife to make slices about 2-3mm thick. Leave about 5mm at the bottom without cutting all the way through, and it's helpful to use chopsticks placed alongside the daikon radish to prevent slicing through completely. Turn it over and place the cut side facing downwards. Make diagonal cuts about 2-3mm wide. When you reach the end, the slices will elongate like a snake's belly, extending to about three times their original length. Freshly cut raw daikon radish is hard and tends to break easily when stretched. Therefore, it is recommended to first put it in a sieve or similar container to air-dry. Once it becomes flexible and no longer breaks easily, you can hang it to dry on a pole. (Some also prefer to dry the harvested daikon radish for several days to a week before cutting it.) This method results in the daikon radish becoming long and slender, doesn't taking up minimal space and facilitating faster drying. The finished product can be stored in cans or jars for preservation, providing food throughout the year. Sun-drying condenses the flavor and nutrients, and increases calcium, iron, and dietary fiber, making it useful for cutting vegetables from winter to spring. When cooking, it is rehydrated in water and used mainly as an ingredient in simmered dishes, pickles, and miso soup. The flavor is soaked in and the unique crunchy texture gives it a different taste compared to using raw daikon radish. Water that has been rehydrated with dried daikon radish is also often used because it has a delicious flavor. In the Aso region, simmered dishes are made by simmering seasonal vegetables, fried thin tofu, Shiitake mushrooms, Konjac(=yam cake), and other ingredients in soy sauce and sugar. It is a custom to prepare simmered dishes for festivals, Buddhist events, and celebrations.
• 🍱Jabu📍 HyōgoIt is a dish simmered chicken and konjac noodle, Japanese leek, tofu, onion, gobou(=Burdock root) or other vegetables, and is cooked at home. The name "Jabu" came from liquid out a lot (in Japanese ‘jabu jabu' to express liquid is flowing) from tofu and vegetables while simmering them although water is not added unlike other simmered dishes. It was a feast used precious chicken during the time when it was hard to get meat. It is a hospitality home dish cooked in big pots when many people gather like "hare no hi" (=special occasions, e.g. festivals, "Obon", wedding and memorial services, etc.) and served to them. It is still served at sightseeing events.
• 🍲Jagaimo-to-Hijiki-no-Nimono (Simmered Potatoes and Hijiki Seaweed)📍 YamanashiIt is said that on the opening day of Mount Fuji on July 1st, the Goshi (a role of a clergyman) who provides lodging and hospitality to believers visiting for Mount Fuji faith offered 'Simmered Potatoes and Hijiki Seaweed. Additionally, it is reported that it was offered to Mount Fuji and household Shinto altars as a prayer for the safety and well-being of those climbing Mount Fuji, and for a healthy and safe summer. The original meaning of this dish was to "celebrate the opening of the mountain with foods from the sea and the mountains," and this "Simmered Potatoes and Hijiki Seaweed" has been eaten for more than 100 years and is still eaten on the day of the opening of the mountain as a custom today.
• 🐟Jako-ten (Fish cake)📍 EhimeIn Yawatahama City and Uwajima City, where an abundance of fish is harvested from the Uwa Sea, the production of processed fish products is flourishing, and” Jako-ten” is a typical example of this. In Uwajima, the word "Tempura" has long been used to refer to deep-fried fish” Surimi “(minced fish) and "kawa-tempura" is used to refer to deep-fried fish with skin and bones, as in the case of ” Jako-ten”. Some say that the name "Zako-ten" was derived from the various kinds of fish (miscellaneous fish) caught in trawls, and that the name "Zako-ten" was changed to "Jako-ten". In other folklore, it is said that the name ”Jako-ten” was derived from the ingredient, ”Haranbo” (firefly Jako) . According to the history of the Uwajima region, the product itself began in 1615, when Date Hidemune, the first lord of the Uwajima domain, brought a” Kamaboko”(fish cake) maker from Sendai in memory of his hometown and had him make a ”Jako-ten” for the first time.
• 🍱Jakogouko📍 OsakaThis is a local dish made by soaking local specialty Senshu mizu-nasu in a bed of salted water, removing the salt, and cooking them with small prawns in a sweet and spicy sauce. In some areas, it is also called "jako-nasu. It has long been eaten in the Senshu area in southern Osaka Prefecture. In the Senshu area, "jako" means shrimp jako (small shrimp) and "kouko" means pickles. Ebijako is a shrimp similar to shiba-ebi (small shrimp) caught in Osaka Bay, and is characterized by its ability to produce a good broth. The old pickles are made by soaking the eggplant in a highly salted bed of rice bran for two to three months to allow fermentation to continue. The flavor of the shrimp soaks into the eggplant and goes well with both rice and sake. It is also an excellent source of calcium and protein.
• 🍚Jambo Mochi (Japanese Rice Cake Dipped in Sauce)📍 Kagoshima“Jambo mochi” is freshly pounded “mochi” (Japanese rice cake) or "dango"(dumpling) made with glutinous rice flour. The mochi is skewered onto two bamboo sticks and dipped in a thick and sweet soy sauce syrup. It is a traditional snack from Kagoshima prefecture. When the name of the snack is written in kanji, the meaning is “two sticks mochi.” “Jambo mochi” dates back a long time during the Nanboku-cho period, when the son of Emperor Go-Daigo, Prince Kaneyoshi was staying at the Taniyama Castle in Kagoshima city. It is said that the castellan Takanobu Taniyama served “mochi” (=Japanese rice cake) on bamboo sticks dipped in a sauce of miso and muscovado sugar to Prince Kaneyoshi. When the prince asked Takanobu what the name of the dish was, Takanobu made up a name on the spot, which was “jambo.” In the Edo period, Taniyama offered “jambo mochi” to Shimazu, the feudal lord of the Satsuma Domain and this is how the mochi became a traditional snack of the Iso area. There are other theories as to how the mochi got its name. In the past, upper-class samurais held two swords on their waists and “jambo mochi” is said to resemble them. The word “jambo” is said to have come from China and the pronunciation was changed from the original Chinese “lian” to “jam.”
• 🍱Japanese saltwort in mustard dressing📍 YamagataThe Japanese saltwort used in this dish was originally a wild plant that grew along the coast and came to be called okahijiki because it looks like hijiki, a seaweed. In Yamagata Prefecture, it is said that the seeds of the Japanese saltwort, which grew wild in the Shonai area by the sea, were introduced by boat across the Mogami River to Sunazuka Village (present-day Nanyo City), a sandy area under the Yonezawa Domain, where its cultivation began. In the Honzo Zufu (1828), it is mentioned in the "Wo Kamiru" section as "Wo Kahishiki" Ushu Yonezawa, indicating that it has been a production center since the Edo period. Nanyo City is considered to be the birthplace of Japanese saltwort, and even today, it is actively produced as a traditional vegetable that the local people are proud of. As a wild species, it is very vigorous and can be expected to produce a large yield if the soil is suitable. Even after being picked once, the leaves sprout immediately. Therefore, depending on the care of the plant, it could be harvested many times.
• 🍱Jelly Fry📍 SaitamaDespite being referred to as “Jelly Fry”, this dish is completely different from meats or fish fried in oil, as well as from traditional “jelly” which is a confectionery. Rather, the name “jelly fry” comes from its shape, which resembles a traditional “koban” oval gold coin. In fact, it apparently used to be called “Sen Fry” (i.e. “Money Fry”), before becoming called “Jelly Fry”. While it looks like an unbattered croquette, it is characteristically made from a mixed okara and potato base, with carrots and green onions. The combination of sauce seasoning with its chewy texture has made it a favorite among local people. Its roots lie in a dish called “Yasai Manju” (Vegetable Buns), which originate from northeast China. It is said to have been invented by the owner of the “Ippuku Chaya” restaurant in Gyoda City, who served in the Russo-Japanese war. It became commonly eaten in the late Meiji period (1868-1912) and has remained a favorite snack of the people of Gyoda City to this day.
• 🍱Jibuni📍 Ishikawa“Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered with duck, sudare-fu (wheat-gluten bread) and seasonal vegetables. The duck is coated with flour, which makes it thickened. This samurai dish is believed to have been eaten since at least the Edo period (1603 - 1868). There are many theories as to its origin, such as that Takayama Ukon, a Christian feudal lord, learned it from a missionary and introduced it to the Kaga domain, that Okabe Jibuemon, who served as Toyotomi Hideyoshi's food service officer, introduced it from Korea, and that it was introduced by a wandering Russian. As to the origin of the name "Jibuni", there are various theories, including that it is derived from "Jibu” by Okabe Jibuemon and the onomatopoeic word "Jibu Jibu” for simmering. Funaki Dennai, known as "Knife Samurai", who worked in the kitchen of the Kaga domain, wrote down several dishes and their recipes in his book "Cuisine Chikara-so", including "Jibu Jibuni, Iridori (fried chicken), Yudori (hot water chicken), Noppei (vegetable soup) and Mugidori (wheat chicken)". The modern "Jibuni" is believed to be the recipe for Mugidori in the text passed down. It is said that the name of the dish was changed from Mugidori to "Jibuni" for some reason after a long period of time. When about 3,000 retainers were invited to the opening banquet of the Kanaya Goten, a villa of the Kaga domain lord, “Jibuni” with duck, Japanese parsley, sudare-fu and arrowhead were served to the lord.
• 🍱Jidori no Miso Korobakashi📍 MiyazakiIn Miyazaki prefecture, locally raised chicken meat is called “jitokko.” This local chicken has been raised in the foothills of Mount Kirishima covering Miyazaki and Kagoshima prefectures for many years. The name of the chicken is said to have originated in the Edo period when chicken farmers gifted the delicious chicken meat to the feudal lord. “Jitokko” were only raised in small numbers which made them special and in 1943, they were designated as a natural monument by the Japanese government. In 1985, the Miyazaki Prefectural Livestock Experiment Station Kawaminami Branch began the development of locally raised chicken meat named “Miyazaki Jidori.” In 1998, Miyazaki prefecture collaborated with Kumamoto and Oita prefectures to develop a new type of chicken named “ Kyushu Road.” This chicken was used for crossbreeding to complete “Miyazaki Jidori” and make it a chicken that lays many eggs and has beautiful colored feathers. In 2004, the chicken was renamed from “Miyazaki Jidori” to “Miyazaki Jitoko” and in 2010, the prefecture decided that February 10th of each year would be a day to celebrate “Miyazaki Jitoko.” This is how it became a famous brand of the prefecture. Local people have enjoyed eating dishes using locally raised chicken meat for many years. “Jidori no miso koro bakashi” is a traditional homemade dish and the words “koro bakashi” means to boil and roll the chicken meat in a pot in the local dialect of the western part of the prefecture. This dish has been passed down for generations and the way it is prepared, and the ingredients used depend on the family that makes it.
• 🍜Jigokudaki (Goto Udon/Shimabara Somen)📍 Nagasaki“Goto udon” is a traditional specialty from the "Goto Islands", located in the westernmost part of Nagasaki Prefecture. It is said that Japanese emissaries to the Tang dynasty introduced the original form of the dish after learning various things in China, since the "Goto islands" were formerly a port of call for ships carrying such envoys. Recent research suggests that "Goto udon's origin" might be related to a Chinese dish called "somen" from the Yantan area in Yongjia County, Zhejiang Province, China, since the two dishes are prepared in such a similar way. The noodles in Shimabara somen are not raw and use camellia oil. When boiled, the noodles are thin, round, and characterized by their slippery mouthfeel.
• 🍱Jimami Tofu📍 Okinawa“Jimami” refers to raw peanuts, and the juice from the peanuts and “nmukuji” (=potato kudzu) are mixed with water and cooked over a stove. This dish is similar to sesame tofu and has a distinct flavor. The tofu is very firm but has a smooth and thick texture. This dish is high in calories and protein and is very nutritious. The word “Jimami” comes from the word “jimame”, which means peanut (a bean that grows in the ground). This tofu has been considered valuable since the Ryukyu Dynasty and was served on special occasions. Recently, it can be purchased at supermarkets and is considered an everyday food.
• 🍲Jingisukan (Lamb and Vegetable Hot Pot)📍 HokkaidoDuring the Taisho era (1912-1926), as the outbreak of World War I made it difficult to import wool, there was a national policy to encourage sheep farming. In Hokkaido during that time, sheep farming became popular, and it is said that this period marked the beginning of the consumption of lamb in the region. After World War II, due to a shortage of clothing resources, the demand for wool increased across Japan. However, as imported wool and synthetic fibers gradually became more prevalent than domestically produced wool, the focus on sheep farming in Hokkaido shifted from wool production to raising sheep for meat. It is said that "Jingisukan" became a rooted dish during that time to expand the consumption of lamb. There are various theories as to the origin of "Jingisukan," but it is said to have been invented around the beginning of the Showa period (1926-1989) in reference to the Chinese dish "Kao Yang Rou/Kao Nian Rou" (roasted sheep) for Japanese people who were not used to eating mutton. Nowadays, it has become famous nationwide, and in the year 2007 (Heisei 19), it was selected as one of the "Local Cuisine Top 100 from Agricultural, Mountain, and Fishing Villages" (sponsored by the Ministry of Agriculture, Forestry, and Fisheries), along with "Ishikari Nabe" (Salmon and Vegetable Hot Pot with Miso) and "Salmon Chan Chan Yaki" (Grilled Salmon and Vegetables with Miso).
• 🍱Jiri-yaki (Pancake with Miso Taste)📍 GunmaThere are many local dishes in Gunma used wheat flour, like ‘okirikomi' (type of simmered noodle dish), ‘suiton' (soup with flour dumplings), ‘tansan manjyu' (buns used baking soda) and so on. Especially ‘jiriyaki' is much popular in the farmers villages than any other wheat flour dishes. It is a miso-flavored pancake grilled with remaining heat from clay in ‘irori' (=Japanese traditional heater). It is said that its name ‘jiriyaki' came from the sound while grilling (‘jiri-jiri' in Japanese). Minced left-over vegetables are sometimes added besides miso. In Gunma, both men and women worked, and it was customary to prepare dinner after work. Therefore, nutritious and easy-to-cook dish, like ‘jiriyaki' became popular. Also, it is served as a one-handed snack served at the snack break, 10am and 3pm, during the farmer's work. It is served various area in the prefecture.
• 🍱Jiriyaki📍 ŌitaOita Prefecture is known for its high consumption of chicken, but flour-based food culture is also deeply rooted in the lives of its people. Since Oita Prefecture had a well-developed plateau, much of the land in the prefecture was unsuitable for rice cultivation, but over a long period of time, waterways were built throughout the prefecture. Eventually, cereal cultivation in fields became popular. Most of the harvested wheat is ground into local flour. “Yaseuma", for example, which is made from local flour, is still very popular among people of all ages. “Jiriyaki”, a traditional dish in Bungo-Ohno City, is also a product of the flour-based food culture. It is made of local flour dissolved in water, baked thinly like a crepe, and rolled with finely crushed brown sugar or pumpkin paste. It is easy to prepare and because of its simple and familiar flavor, it is widely popular not only in Bungo-Ohno City, but also in Oita Prefecture. Some say the name comes from the word "jirii" (meaning "loose" in the Oita dialect), while others say it comes from the fact that the dough is baked slowly (onomatopoeia “jiri jiri”). There are different names for this dish, such as "Hekoyaki” in Hita City, "Hiyaki” or "Taratarayaki” in other regions.
• 🍱Jisuke-imo no Negimiso📍 Tokyo"Jisukeimo no Negimiso" is a dish in which potatoes called jisukeimo are steamed and dipped in Japanese leek miso. Jisuke-imo belongs to a potato variety and has been cultivated for more than 100 years mainly in the Ogouchi district of Okutama Town, Nishitama County. The origin of the name "Jisuke-imo" is said to be that when Oine-san came from Tsuru City, Yamanashi Prefecture to marry a Japanese woman, she brought with her a potato (Oine's vine potato) grown in the neighboring Hinohara Village, which Jisuke-san then brought back. Since the Okutama area was not suitable for rice cultivation, it was used not only as a side dish in times of food shortage, but also as an essential part of daily life, as it was customary to cook it with green beans and kelp to entertain guests when they came to visit. Although small in size, it is resistant to disease and is characterized by its white skin and white flesh. Harvest time is around early July, later than that of barley potatoes.It has a rich, sticky taste and is not easily broken down, so it is not only eaten with Japanese leek miso, but is also widely used as an ingredient in simmered dishes and curries. Its sticky and firm texture is a perfect match with negimiso (Japanese leek miso) mixed with Japanese leek and bonito flakes. It is a dish loved by the common people of Okutama.
• 🍱Jojokiri📍 AichiThe Atsumi Peninsula is a peninsula situated on the eastern side of Aichi Prefecture; it is an area blessed with the natural wonders of the sea and mountains, with the Mikawa Bay in the north and the Pacific Ocean to the south. The Atsumi Peninsula is affected by the Kuroshio Current off the coast in its temperate climate, length of daylight hours, and numerous days with good weather; it is an environment extremely suited to agriculture. However, it lacked large rivers in the past; there was consistent drought damage, and the poor soil quality could have hardly been called fertile. From the Showa Period on, once the Toyogawa Canal was developed, agriculture developed rapidly, and it became one of the leading agricultural areas in Japan for vegetables and flowers. Jojokiri is a dish passed down from the Meiji Period to farmers in the Atsumi Peninsula with its flourishing agriculture. It is also called "Irago shiruko." Udon noodles are boiled in a broth sweetened with sugar and eaten. It is said that the dish came to be called "jojokiri" from the shape of the thin udon noodles kneaded from flour, which resembles loaches ("dojo" or "jojo"). Because it was eaten in place of a snack during breaks in farm work, it is unique in its sweet finish, since sugar helps relieve tiredness.
• 🍱Joshu Kimpira (Stir-fried Carrot Burdock Root)📍 GunmaIn 1983, the 38th National Athletic Meet “Akagi National Athletic Meet” was held in Gunma Prefecture. This was a memorable event for Gunma, as the prefecture declared itself “Sports Prefecture Gunma" and it was the first time that “Gunma-chan” appeared as the mascot. Joshu Kimpira, or stir-fried carrot and burdock root, was invented especially for the event as a new local dish featuring Gunma's famous local products such as pork, shiitake mushrooms, konjac, and so on. One of the characteristics of this dish is to thickly cut the burdock root, which is commonly used in kimpira. This is said to be reminiscent of the magnificent three famous mountains of Jomo. Depending on the region, different variations of the dish may include the addition of chicken, green peppers, freeze-dried tofu, and fried satsuma-age fish cakes, but in any case, it makes abundant use of Gunma's local products and has become a firm favorite on the dinner table of families throughout the prefecture.
• 🍡Jubako-iri-botamochi / Ohagi (Boxed Sweet Red Bean Mochi)📍 Chiba“Jubako-iri Botamochi” is not made by rolling each botamochi individually. Instead, it consists of layers of glutinous rice and sweet bean paste arranged in a tiered box, and people can take as much as they like. This tradition originated from the custom of making and distributing “Jubako-iri Botamochi” as a celebration three days after the birth of the first child. In times when obtaining sufficient food was challenging, this large botamochi, made with nutrient-rich glutinous rice and azuki beans, was given to mothers shortly after childbirth to provide essential nutrients for child-rearing. Glutinous rice and azuki beans were believed to enhance breast milk production. Additionally, there is a belief that azuki beans ward off evil spirits. Referred to as “Mitsume no Botamochi” due to the celebration on the third day, this tradition is still practiced in some regions, including Ibaraki Prefecture (Kashima City, Kamisu City, Mito City, etc.), Chiba Prefecture (Choshi City, Ichihara City, etc.), Kanagawa Prefecture, Aichi Prefecture, and others.
• 🍡Junen-botamochi📍 FukushimaFukushima Prefecture is a famous producer of "Egoma" (Perilla). It is said that the history of "Egoma" dates back to before the Meiji Era (1868-1912), and it has been cultivated for a long time. “Egoma” is called "Junen" in the prefecture. It is said that the name "Junen" comes from the fact that “Egoma” is so nutritious that people are said to live ten years longer after eating it, and that the harvested seeds will sprout even after ten years if they are sown. In Fukushima Prefecture, it is popular as a health food, and there are many local dishes that use Junen. One of the most famous dishes is “Junen-botamochi.” The glutinous rice is rolled into a bite-size ball and covered with roasted and Sugar-sweetened Junen. The characteristic of this dish is that botamochi is usually wrapped in ”an” red bean paste or “kinako” soybean flour, but it is made with “Junen.” The roasted “Junen” gives the mochi a rich aroma and flavor.
• 🍱Junjun📍 ShigaJunjun is a hotpot dish of beef, chicken, lake fish, and so on seasoned in the style of sukiyaki. Junjun made with beef or chicken is eaten on special occasions such as the New Year and Obon. Junjun made with lake fish is mainly eaten around lakes such as the Kohoku region, Kosai region, Koto region, and Okishima. It is said that the name “junjun” comes from the sound that is made when the ingredients are boiled in a pot. It is said that it has long been eaten by simmering isaza gobies, eels, and catfish caught in Lake Biwa with seasonal vegetables. In addition, ingredients such as Omi beef, one of Japan's three major wagyu beef, isaza gobies endemic to Lake Biwa, and Toyoura green onions and Azuchi Nobunaga green onions produced around Azuchi Town, Omihachiman City, where Azuchi Castle was located, go well with junjun and can be eaten even more deliciously. In particular, Toyoura green onions, which are a traditional vegetable of Shiga Prefecture, are produced in small quantities, but have a good flavor and become soft and sweet when heated. On the other hand, Azuchi Nobunaga green onions are thick, and their deep sweetness increases when heated. Both are vegetables that go well with hotpot dishes. In addition, Shiga Prefecture's specialty products such as chojifu and red konjac are also suitable for hotpot dishes. Chojifu is characterized by its square shape, chewy texture, and smooth mouthfeel. Red konjac is dyed red with iron sesquioxide, which is good for one's health.
• 🍲Junsai Nabe (Junsai pot dish)📍 Akita"Junsai nabe" is a one-pot dish in which a large amount of junsai is added along with chicken, gobou(=burdock), and other ingredients. "Junsai" is characterized by its smooth and juicy texture, and it goes very well with chicken. Having an abundant amount of junsai in the pot is the local specialty. "Junsai", often called “watershield” in English, grows in freshwater marshes and ponds. It is a perennial aquatic plant and is from the water lily family with round leaves floating on the surface of the water. The bright green leaves grow from spring to summer, and the jelly-like shoots that emerge from the stems are eaten. In Japan, it used to grow wild in many places, and in Akita Prefecture, it was growing wild in "Kakusuke-numa" in the town of Mitane. It has been called "nunawa" (swamp rope) in the region, because it grows long and thin like a rope in the swamp. People have eaten junsai for a long time, but environmental changes have reduced its native areas. The local people began to cultivate and maintain the "junsai" swamp with the passion to save their precious foodstuff. Now, the town of Mitane has become one of the largest producers of "junsai" in Japan. Even today, "junsai" are carefully hand-picked one by one on a little boat, which has become a summer tradition in the town of Mitane.
• 🍱Jurokusasage no gomamisoae📍 AichiJurokusage is a traditional vegetable of Aichi Prefecture, named after its pods, which contain 16 beans. In Aichi Prefecture, it is mainly grown in western Owari, such as Aisai City and Inazawa City, and is also produced in Gifu Prefecture and Okinawa Prefecture. It is said that production in the Chubu region began around the Taisho era (1912-1926). In Aisai City, renkon (lotus root) cultivation also flourishes, but since the harvest time of renkon and that of julosasage are different, it is thought that the ability to grow the crop throughout the year may be the reason why julosasage cultivation took root in this region. Beans such as azuki are said to have a skin that cracks when cooked, giving the appearance of seppuku (ritual suicide), and the jurokusage beans, which do not crack even when cooked, were favored by samurai warriors for their good luck. Seeds are sown in February, and around the middle of May, poles and nets are prepared for the vines to crawl on. In summer, the pods are harvested when they are 30 to 50 cm long. The pods are similar to string beans, but are characterized by their very long length. Therefore, it is very time-consuming to harvest them by hand, picking them one by one. The pods are harvested when they are soft and eaten whole. Because of its scarcity, the time-consuming jurokusage is often consumed locally and is a locally produced for local consumption vegetable that is not often distributed outside of the prefecture. When choosing jurokusage, it is best to select long, thin and bright green ones. It is easier to cook than string beans, has a softer texture, and has a light, refreshing flavor. It is used in many dishes such as sesame paste, soaked vegetables, fried vegetables, simmered dishes, and tempura.
• 🍱Juunen Hiyadare📍 FukushimaEgoma (=Perilla) is actively produced in Fukushima, and local dishes using Egoma are often served. "Juunen" means Egoma, and the origin comes from the fact that the Egoma seeds can be preserved for 10 years. ("Juunen" means 10 years in Japanese.) It is expected to lower neutral fats and LDL cholesterol, and famous as a healthy food, too. There are various dishes using "Juunen", but the one often eaten in summer is "Juunen Hiyadare". It is a cold udon noodle dipping into sauce made from grated "Juunen", miso, sugar and soy sauce to eat. The arranged recipe using sesame or walnut instead of "Juunen" has been introduced these days.
• 🍡Jyune-mochi (Potato Cake with Sweet Egoma Souce)📍 AomoriThe Nanbu region of Aomori has a very cold climate and has experienced many famines which is why the region has a culture of eating millets. The word "Jyune" refers to egoma (perilla) and "Jyune-mochi" is eaten with a paste made with roasted perilla seeds which are grinded and mixed with miso and sugar. "Kannakake-imo" powder is a powder made from dried white potatoes with the starch removed. At roadside stations, wheat flour or buckwheat flour is often used instead of "Kannakake-imo" powder, and the mochi is put on sticks, dipped in sauce, and then grilled. At home, children would gather around an open hearth or stove in autumn or winter and bake the mochi on sticks that their grandmother had prepared for them.
• 🍚Kabu Zou-ni (Turnip Rice Cake Soup)📍 Yamaguchi"O-Zou-ni," or simply “Zou-ni”, an essential New Year's dish, varies significantly in regional characteristics, and the ingredients and preparation methods differ from household to household. For example, in eastern Japan, particularly beyond the boundaries of Toyama, Gifu, and Aichi prefectures, it is common to use grilled square shaped mochi (rice cake), while in western Japan, there is a tendency to boil round mochi. In eastern Japan, a clear dashi (Japanese soup stock) is often used, while in Kyoto, Nara, Kagawa, and other places, it is seasoned with white miso. In Okinawa, there is no tradition of eating "Zou-ni." In Yamaguchi prefecture, there are variations depending on the region and household, but generally, the popular style of "Zou-ni" involves round mochi in a clear soy-based dashi (Japanese soup stock). "Kabu Zou-ni," widely consumed throughout Yamaguchi prefecture, particularly in cities like Hagi, is a simple regional dish made with round mochi, kabu (turnips), and trefoil as ingredients. Because the rice cake is added without baking, the soup thickens a little. Adding thinly sliced surume (dried squid), lightly tied in the soup, enhances the aroma and appearance of the soup. In the Hagi region, rice cake pounding was the role of men, although this custom has decreased in recent years. At the end of the year, the men of the household would steam glutinous rice and pound rice cakes with a mortar and pestle, while the women would do the cleaning and prepare New Year's dishes. The rice cakes were offered to the gods and Buddha and decorated the New Year's table as “Zou-ni."
• 🍱Kabura zushi📍 ToyamaKaburazushi is a type of narezushi with a perfect balance of sourness and flavor, made by cutting into salted turnips and sandwiching yellowtail or other fish between them, and slowly fermenting them with malt. It is a winter delicacy and an indispensable New Year's dish. It is a familiar local dish in Ishikawa Prefecture, where it has been passed down from generation to generation since the days of the Kaga Clan, but the western part of Toyama Prefecture was once part of the Kaga Clan and has many similarities with Kaga culture. There are various theories about the origin of the dish, but it is said that it was one of the dishes offered to the lord of the Maeda Clan when he visited Fukaya Onsen (Kanazawa City) for a hot-spring cure, or that it was first eaten by farmers who hid yellowtail, which was only available to samurai at the time, in a turnip so that it would not be found by farmers. The Tonami Plain, which straddles Tonami City and Nanto City, is famous as a production area of turnips, and the cultivation of turnips starts after rice cultivation is finished. Large turnips weighing more than 1 kg are harvested in late October every year. In addition to yellowtail, mackerel, salmon, and trout are also used in Toyama.
• 🍚Kabura-zushi (Fermented yellowtail sushi)📍 IshikawaA traditional fermented food representing Ishikawa Prefecture, with Salted yellowtail sandwiched between salted pickled Kabura (turnips). It is one of the "Nare-zushi", which is different from the traditional Sushi using Vinegared Rice, and is similar to pickles. There are various theories as to its origin. Some say that fishermen in Kanazawa City's Kaneishi Town began eating it as a New Year's event to pray for good catches and safety, while others say that it was served at a local hot spring hotel where the Maeda feudal lord visited for a hot-spring cure. However, its origins are not clear. It was eaten at least as far back as the Edo period. It spread when fishmongers and grocers brought handmade "Kabura-zushi" as a souvenir to their customers at the end of the year to replace their passbooks and as a greeting. “Buri ”(Yellowtail) is one of the ingredients that represent the Noto region. The fatty, “Kan-Buri ”(Yellowtail in winter) is delicious as “Sashimi”, simmered, or grilled. In the Edo period, freshly caught "Goyo-buri" was first presented to the feudal lord before it was sold at the castle town. It is said that the common people who were forced to be frugal rarely used it because it was such a high-class food that was called "1 Yellowtail, 1 bag of Rice (60kg of Rice)." Some say that "Kabura-zushi" started when people ate Yellowtail sandwiched between two pieces of “kabura ”(turnip) in order to eat it somehow.
• 🍱Kaga Futo Kyuri no Ankake📍 IshikawaIn Kanazawa City, which once upon a time prospered as a castle town, specialty vegetables have been passed down since the feudal era. In order to hand down these locally-rooted vegetables to future generations, Kanazawa City has established a certification system for “Kaga vegetables” and is working to popularize and promote them. Kaga vegetables are defined as those which were cultivated before 1945 and are still being cultivated today in Kanazawa City. As of now 15 items are certified, including: Sweet potato, Kaga lotus root, Kaga pickled soybean, purple calyx eggplant, Gensuke daikon radish, and Kanazawa ippon green onion. Among the certified items, especially high-quality (outstanding) vegetables are distributed with a brand seal affixed. Kaga giant cucumber, one of the Kaga vegetables, is mainly produced in Uchigi Town and Kahoku within Kanazawa City. As the name suggests, the fruit is nearly 20cm long and grows to a diameter of 5cm to 6cm. Large ones weigh between 500g and 600g, much heavier than ordinary cucumbers. These cucumbers first appeared in 1936, when a farmer in the Kuan Town area inherited the seeds of short-cut cucumbers from the Tohoku region and started cultivating them. At that time they were similar to gourds, and due to natural crossbreeding over many years the fruit diameter grew rounder and the color changed from yellow to green. It's said that it took its current form around 1952. Today it has moved from open-field cultivation to greenhouse cultivation, and is shipped not only to the local area, but also to Tokyo and Kansai. Kaga giant cucumbers are used in vinegared dishes and soups, but “Kaga futo kyuri no ankake” is a popular summer staple dish.
• 🍱Kahou Dango📍 IwateKahou dango (rice dumpling) is a confectionery dish offered on December 24th (November 24th in Japan's lunisolar calendar) for a folk event called "Daishiko." In the past, when Buddhist teacher Kobo Daishi stayed at a farmhouse of the poor, he was served dango made by the family and found that there was straw inside rice dumplings. There is a tale that says Kobo Daishi was not upset at this whatsoever, and instead went on to preach about kindness and hospitality towards others. It's said that the poor farmers had an abundant harvest every year after this encounter. Kahou Dango, which came to be prepared in association with this tale, is made by sticking wood pieces from the Hagi plant that resembles "Kahou" (karmic retribution), and offering them to a Kamidana (Shinto altar) along with walking sticks and chopsticks made of Hagi. It was an enjoyable dish to children, because it's said that when you happen upon a dango that has a "Kahou" wood piece inside, "karmic retribution is bestowed upon you, which means good luck.” If this "Kahou" is offered to a Kamidana (Shinto altar), it is said to turn into money the next morning. Azuki beans were not only a food to eat on special days, but were also seen as convenient and nutritious food source during winter time.
• 🍱Kaiso📍 ChibaKotjitsunomata, which is the origin of "Kaisou," is a seaweed about 20 cm in height that adheres to rocks in the intertidal zone. It grows in a regular pattern, branching out in two halves. It is said that its name comes from the shape of its branches, which resemble the strings of a koto (Japanese zither). The seaweed is thickened when heated and coagulates when cooled, and was used as a soap and adhesive in the olden days. At the end of the year, merchants from Choshi sold kotojitsunomata for the New Year, and this is how it came to be used in osechi dishes. It is customary to eat refreshing "kaizo" on New Year's Day, in addition to the more flavorful osechi dishes, to improve the digestion of the stomach. In some areas, it is also used for the Obisha Festival held on the small New Year's day.
• 🍱Kaiso Yose (Seaweed Yose)📍 Ibaraki"Kaiso Yose(=Seaweed yose)" is a local dish eaten along the Kashima coast, extending from Kashima in Ibaraki Prefecture to Choshi in Chiba Prefecture. One of these is kotojitsunomata and tsunomata, which are the main ingredients of "Kaiso Yose(=Seaweed yose)". The Katsuraura coast is blessed with various marine delicacies because it is a convergence point where the Kuroshio Current and Oyashio Current collide. Choshi Port boasts the highest volume of catches in Japan, and in addition to fish, you can also catch an abundance of seaweed. "Kotojitsunomata" is a 20-cm-tall seaweed that attaches to rocks in the intertidal zone. It is said to be named after the shape of its branches, which resemble the pegs that support the strings of a koto, a traditional Japanese musical instrument. Taking advantage of its property to thicken when heated and solidify when cooled, it was historically used as soap and adhesive. At the end of the year, merchants from Choshi came to sell "kotojitsunomata" for New Year's, and "seaweed yose" came to be made into Osechi dishes.
• 🍱Kaiyaki miso📍 AomoriAround Tsugaru Bay, which has long been known as a scallop production area, people have been eating "shellfish miso" since the Edo period (1603-1868). It was a simple fisherman's dish, in which sardine or mackerel fillets and homemade miso were grilled on top, using a large shell (about 20 cm in diameter) as a pot. Later, when eggs became available to the common people, beaten eggs were poured into the shell and the whole thing was tossed together, but at that time, it was a special flavor that only the sick and expectant mothers could enjoy for nutritional purposes. Osamu Dazai, a native of Tsugaru, wrote about his admiration for "shellfish miso" in his book "Tsugaru.
• 🍲Kajiya Nabe📍 HyōgoMiki City, known as the birthplace of metalworking in Japan, has its origins dating back approximately 1,500 years. The town has produced skilled craftsmen alongside the development of blacksmithing. "Kajiya-nabe" (blacksmith's hot pot) is said to have been favored by blacksmiths to boost their energy during the summer. During the Meiji and Taisho eras, it originated when itinerant merchants came to the village, selling octopus caught off the coast of Akashi and eggplants in season, which were then simmered in dashi and soy sauce. It was appreciated for cooling the overheated bodies of the artisans who worked with fire. While it fell out of favor for a time, around 1990, it was reevaluated as a regional specialty and became available for consumption in the city, although it is not currently offered in restaurants.
• 🍡Kaki Mochi📍 ChibaKakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over charcoal, and is said to originate from the "kakimochi" that was made with rice cakes during the New Year in the lunar calendar. There are two ways to eat it: deep frying the dried rice cake in low-temperature oil or grilling it over charcoal, and it is said to taste best after one month. Kakimochi can be stored in a mesh bag in a well-ventilated place for up to one year. Glutinous rice grown in the granary area of the Tone River basin produces sticky and tasty rice cakes. Chiba Prefecture is the largest producer of early rice in eastern Japan, thanks to its mild climate, abundant water, and lush greenery. The most common variety of rice produced in Chiba is Koshihikari. "Fusa-Kogane," a variety that has been produced in Chiba since 2006, and has large grains and a fluffy texture. It is characterized by its slightly soft, firm consistency and its resistance to hardening even when cold. Similarly, "Fusaotome," a breed originally developed in Chiba Prefecture, is an early ripening variety that has been produced since 1998. It is characterized by large grains, moderate stickiness, and a light flavor. The original "Grain Subusuke," the first variety developed in 14 years, has been in production since 2020. It is said to have large grains with moderate stickiness and elasticity.
• 🍱Kaki Namasu📍 NaraIn Nara Prefecture, the traditional New Year's dish known as "Kaki-namasu" has been enjoyed for a long time. Kaki-namasu features a combination of daikon radish and carrot, creating a visually appealing red and white mixture symbolizing Mizuhiki (decorative Japanese cord). This color combination carries a wish for peace and harmony, harking back to the Heian period. The addition of dried persimmons to "Kaki-namasu" enhances the overall flavor with the sweetness and richness of the persimmons, resulting in a delightful vinegar-based dish.
• 🍱Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon)📍 MiyagiAs the old saying goes, "when a persimmon turns red, the doctor turns blue," persimmons are rich in vitamins A, C, folic acid, potassium, and other nutrients, especially vitamin C, which is said to be more than twice the amount found in lemons. When persimmons are dried, in addition to sugar, vitamin A and folic acid are concentrated. In Miyagi Prefecture, high-quality dried persimmons are produced from fall to winter, mainly in Marumori Town and Shiroishi City in the southern part of the prefecture. Those high-quality dried persimmons are called “Korogaki” and are made from “Hachiyagaki”, a variety of astringent persimmon. They are peeled, hung by the stem on a string, and exposed to the cold wind. “Kaki Namasu” is a New Year's dish that incorporates "Korogaki" persimmons, which have stored sweetness after being exposed to severe cold weather. Daikon radishes are rich in not only vitamin C but also diastase, which aids digestion. The crisp texture and refreshing taste are indispensable for New Year's dishes, especially when eating rice cakes.
• 🍚Kaki no Ha Zushi (Persimmon Leaf Sushi)📍 WakayamaThe Ito region in the Kinokawa River basin is famous for its persimmons, especially Kudoyama for Fuyu persimmons and Katsuragi for seedless persimmons. Persimmon leaf sushi, which consists of sushi rice and toppings wrapped in autumnal persimmon leaves, is said to have originated in the Edo period and was once a delicacy served during autumn festivals. Persimmon leaves contain a high amount of tannin with antibacterial and antioxidant properties, which likely improved the preservation of the sushi. The ingredients include seafood like mackerel and shrimp brought by boat from the Kumano Sea to the upper reaches of the Kinokawa River, as well as shiitake mushrooms, kamaboko (fish cakes), fried tofu, and eggs―essentially any available ingredients. The persimmon leaves used are beautifully autumn-colored leaves from astringent persimmons, preferably harvested in good, dry weather. The unique fragrance of the persimmon leaves enhances the depth of flavor in the sushi.
• 🍱Kaki-Namasu📍 Gifu"Kakinamasu" is a local dish made with daikon radish and carrots, seasoned with vinegar and added with dried persimmons. It is considered an essential dish for the New Year's festivities in some regions. Persimmons are broadly categorized into sweet persimmons and astringent persimmons. Gifu Prefecture, one of the leading persimmon-producing regions in the country, is known as the birthplace of the "Fuyu Gaki," known as the king of persimmons. In the prefecture, high-quality persimmons with a sugar content exceeding 17 degrees are cultivated. Additionally, astringent persimmons, particularly the dried persimmons from Mino-Kamo City, such as the "Doujou Hachiya Gaki," and the processed dried persimmons called "Ren Gaki" from Yamagata City, along with the "Ijira Omi Gaki," considered a lucky charm for the New Year, have a history of over 1000 years and are well-regarded for their harvest volume and quality.
• 🍚Kaki-made Gohan (Kaki-made Rice)📍 WakayamaIn the Hidaka region, “kaki-made rice” has traditionally been served at celebrations, memorial services, Hina-matsuri, festivals, and other gatherings. The dish consists of rice mixed with ingredients cooked in a broth made from grilled fish bones, seasoned with seasonal vegetables and sake―no vinegar is used. The term kaki-made is a colloquial expression of kaki-maze, which means “mixed.” The dish likely originated from the abundant mackerel caught in the Hidaka region. Unlike chirashi sushi, kaki-made rice is a mixed rice dish with a gentle, homey flavor that utilizes fresh mackerel caught from the Kii Channel and vegetables grown in the warm climate.
• 🍱Kakigori (Shaved ice)📍 NaraThe syrup is poured over fluffy shaved ice which is created in such shops. There is a reason why "shaved ice" in Nara Prefecture is becoming a new food fad. Himuro Shrine in Nara City is said to have originated in the 3rd year of the Wado era (710) when the capital was moved to Heijokyo, when the "ice god" was enshrined on a huge stone called "Tsukihiiwa" in the upper reaches of the "Yoshiki River" that flows near Mt. Wakakusa. An ice chamber was set up in Tsukihijiwa, and a ceremony was held for about 70 years in the summer to present the precious ice to the Heijo Palace. For this reason, Himuro Shrine is still known as a sacred place for ice, and every year in May, ice makers from all over the country gather to pray for prosperous business, and icicles embedded with flowers and fish are offered to the deity. There is also a Himuro shrine in Tenri City, and an ice offering festival is held there on July 1. In addition, in the 42nd paragraph of The Pillow Book written by Sei Shōnagon "Atenaru mono", it is written that "put shaved ice in a new gold bowl", which indicates that "finely shaved ice with amazura is very elegant", and it can be seen that the Heian aristocracy used to cool off with shaved ice in the summer. It is said that in those days "shaved ice" was eaten with amazura, a sweetener.
• 🍱Kakimaburi📍 WakayamaThe Naga region is situated in the eastern part of the Kino River Plain. The area is known for producing rice, persimmons, peaches, and other crops that are well-suited to the climate. During the Edo period, irrigation canals were built which helped the region develop into a granary in the prefecture. The region has a long-standing tradition of making sushi, which is prepared using rice, dried foods, and seasonal vegetables grown in the area. Kakimaburi, a chirashi-zushi dish made by mixing sushi rice with seasonal vegetables and other ingredients, is a local delicacy. It is often prepared in large quantities for celebrations and other gatherings at home, and in the past, was a feast during the rice-planting season. The word "maburi" is a dialect term in the Naga region that means "to stir." When mixed with “kakimaze” (to stir), it became "kakimaburi.”
• 🍱Kakimawashi/Torimeshi📍 Aichi"Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous "Nagoya Cochin" in the early Meiji period (1868-1912). Poultry farming in Aichi Prefecture has continued to flourish to the present day. As a result, there are many chicken dishes in Aichi Prefecture. In addition to “Tebasaki(chicken wings)", "Yakitori", “Mizutaki", “Kashiwa no Hikidorizushi (=minced chicken meat)", and “Torimeshi (=chicken rice)" are also popular. In the Edo period (1603-1867), chicken meat was so valuable that "Torimeshi-magai" was eaten, which did not contain chicken meat. However, as chicken hatching technology was brought to Aichi Prefecture and poultry farming flourished, “Torimeshi" began to be prepared to enjoy eating adult chickens that no longer laid eggs. Since the meat of adult chickens was tough, it was first broken up and mixed into the rice to make it tastier.It is origin of "Torimeshi" In Aichi Prefecture, mixed rice such as “Torimeshi" is called “Kakimawashi" or “Kakimashi" in some areas. The name “Kakimawashi" or “Kakimashi" is said to have come from the fact that the rice is cooked and the separately seasoned ingredients are stirred thoroughly.
• 🍱Kakimaze📍 Kagawa“Kakimaze”, also known as “omaze”, is a traditional local dish made with fresh ingredients from Shodoshima. Ingredients are flavored with seasonings such as soy sauce and added to cooked rice and mixed. Traditional soy sauce has been produced in Shodoshima for 400 years. The island's climate is suitable for making salt, soybeans, and wheat, ingredients which are needed to make soy sauce. At its peak during the Meiji period, there were 400 soy sauce breweries in operation. Now, there are over 20 breweries and tsukudani factories, and soy sauce is made using traditional wooden barrels. Kagawa prefecture is one of the highest producers of soy sauce and is made in Shodoshima, Sakaide, Higashikagawa, and Takamatsu.
• 🍚Kakimaze(Mixed Sushi)📍 MieThis is generally known as "Gomoku-zushi" (mixed sushi), a unique dish in the southern part of the Tokishu region, also referred to as "Omaze," "Kakimaze," or "Kakimaze-zushi." It is often consumed as a celebratory meal for special occasions such as weddings and funerals. It is also made when people gather or when unusual ingredients become available. In some regions, there are community events such as neighborhood meetings that are based on 210 days passing after the 1st date of Japanese spring around early February. Usually this occurs around the beginning of September. On the 210th day after tasks like road maintenance or grass cutting on public roads, Kakimaze and sake are prepared for post-work relaxation. During these events, Kakimaze is not touched; instead, it is wrapped in leaves of Toimo (lotus root) and taken home. Children eagerly await this and enjoy this special occasion when they receive it. For celebratory occasions, tuna (shibi) or saury are used. Tuna is grated and pickled in vinegar, while saury is grilled, and the flesh is used after removing it from the bones. The ingredients are finely chopped and simmered together, seasoned with soy sauce and sugar. Sometimes, spring mountain vegetables are added. The rice is either cooled before mixing with seasoned vinegar or mixed with seasoned vinegar while still warm. The fish is then mixed in. In the town of Kanayama in Kumano City, a dish called "Daikon-sushi" is made primarily using locally abundant daikon radish. Additionally, there is a similarity in culinary culture with neighboring Wakayama Prefecture, where a local dish called "Kakimaze-zushi" is also found. Please note that these dishes may vary in preparation and ingredients across regions and households.
• 🍱Kakinamasu📍 ShimaneThe Saijo persimmon, produced throughout the prefecture, is the representative persimmon of Shimane Prefecture. It is often harvested in Shimane Prefecture because of the combination of the sea breeze, temperature, and red soil of the Sea of Japan. Saijo persimmons originated in the Saijo district of Higashihiroshima City in Hiroshima Prefecture and are widely spread throughout the Chugoku and Shikoku regions. Because they are grown without the use of any herbicides, they must be carefully managed throughout the year, but this makes them fat and exceptionally sweet. The persimmon has a unique shape with four grooves and a smooth texture. The name "kozuchi" is derived from its resemblance to the "uchide no kozuchi" (small hammer) of Okuninushi no Mikoto, the deity of Izumo-taisha Shrine, which is why it is branded as such. Originally an astringent persimmon, after the astringency is removed, it becomes meltingly sweet with a sugar content of over 17 degrees. The flesh is so dense that the center becomes jelly-like. In the past, persimmons were soaked in shochu to remove the astringency, but now persimmons are placed in bags filled with dry ice to remove the astringency. Saijo persimmons are suitable for drying, and drying further concentrates the sugar content. Hamada City holds the top position in the production of Saijo persimmons. In the early Showa period, persimmon trees could be seen everywhere in the village. Fresh persimmons are shipped from early October to mid-November. After that, persimmon harvesting begins before the cold weather sets in, and the persimmons are dried and processed. In addition to dried persimmons, various other ways of eating persimmons have been handed down, including awashi persimmons soaked in hot water to remove the astringency, pickled persimmons made by pickling raw persimmons in salt, and, in an unusual twist, tempura persimmons. One of these is "kakinamasu," dried persimmons made into a vinegared dish.
• 🍱Kakinoha zushi📍 NaraKakinoha-zushi is pressed sushi made of salted mackerel wrapped in kakinoha (persimmon leaf) with vinegared rice. There are various theories about the origin of Kakinoha Sushi. In the middle of the Edo period (1603-1867), fishermen in Kishu (Wakayama Prefecture), who had to pay a high annual tribute, would take summer mackerel caught in the Kumano Sea, salt them, and sell them over a mountain pass to villages along the Yoshino River in order to raise money. There is a theory that it became a festival food during the summer festivals held in the villages around that time, or that it was changed from a preserved food or a soldier's food. Kakinoha sushi is made from astringent persimmon leaves, which are rich in tannin and have a bright green color. The vinegar in the rice and the persimmon leaves have an antiseptic effect, and by leaving the sushi overnight after it is made, the aroma of the persimmon leaves and the flavor of the mackerel are transferred to the vinegared rice, giving it a unique flavor and making it delicious. Instead of persimmon leaves, "hakinoha-zushi" is made with magnolia leaves that grow wild in the mountains, and is made from around the time of the Boys' Festival through the month of July. The recipe is the same as that for kakinoha sushi, but the aroma of the magnolia leaves is transferred to the vinegared rice.
• 🍱Kakke📍 AomoriIn the southern part of Aomori, which is cold and often suffered from famine that lasted for several years during the Edo period (1603-1867), people developed the wisdom of eating minor grains in creative ways. "Kakke" is a dish made by kneading “Soba (buckwheat)” flour with a little salt, rolling out the dough thinly, cutting it into triangles, boiling them, and serving with garlic miso. "Kakke" means "piece" or "edge" in this local language. In the old days, a lord of the Nanbu domain ate “Soba (buckwheat noodles)” here and found it so delicious that he forbade the common people from eating such a delicious food. Therefore, people started by cutting the scraps that were left when making “Soba” into triangles and eating them with kneaded miso. Another theory is that the word "Kaakee" (please eat) is derived from the word "Kakke", which means hospitality. This dish is called "Tsutsuke" around San'nohe-machi, Takko-machi, and Nanbu-cho. Those made with wheat flour are called "Mugi-kakke," while those made with “Soba (buckwheat)” flour are sometimes called "Soba-kakke".
• 🍱Kakuzushi/Hakozushi📍 Shimane“Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies in the shape and size of the wooden box used. “Kakuzushi” is a type of sushi that can be easily made with “Mossou”, a small wooden box (about 5 cm square). In addition to the square shape, there are also flower shapes and pine, bamboo and plum shapes. On the other hand, the wooden box used in "Hakozushi" is larger than that of "Kakuzushi" and the finished product is cut into pieces before serving. In recent years, there are many areas where "Kakuzushi" is made easily in small amounts, but there are also areas where "Hakozushi", which can be made in large quantities at a time, has taken root as a local dish. “Hakozushi”, traditional in the Iwami region, is a type of pressed sushi that does not use fish or meat. Layer the sushi rice and vegetables in a square wooden box and place a thin plate between them. Then it is repeated and stacked: sushi rice, vegetables, thin plate...and so on. Finally, push from the top and apply pressure, cut into pieces, and garnish with thin strips of egg, sakura denpu (pink-colored minced fish) and green leaves (sansho (Japanese pepper) and carrot leaves). It is said that in the Edo period (1603 - 1868), the wife of the local governor dispatched to the area around the shogunate's domain of Iwami Ginzan (silver mine) missed the taste of Edo and handed down the cooking methods to the locals. Another theory is that it was introduced as food for soldiers during the Warring States period (1467-1603).
• 🍡Kamabuku (Potato and Mochi Cake)📍 Akita"Kamabuku" is a sweet cake made from boiled and mashed potatoes with glutinous rice flour and sugar, and formed into a half round shape. In Japan, rolled dishes, such as "Datemaki" and "Futomaki", have been widely eaten on special occasions. In Akita Prefecture, "Kamabuku" is made to resemble "Kamoboko" fish cake, and has been an indispensable treat for celebrations and festivals. It is said that in the old days, fish was hard to come by in the mountainous inland areas of Akita Prefecture, so they devised a creative way to use familiar ingredients. In the Kami-Iwakawa area of Mitane Town, the word "Kamabuku" is a dialect of "Kamaboko." In the Yamadate area of Odate City, it is called "Agemono", a gift, because it was made during the off-season in winter and given to relatives and others. Unlike regular "Kamaboko" fish paste, "Kamabuku" does not contain any fish paste. Instead, it is a mixture of potato pur e, glutinous rice flour, sugar, and salt. In some areas, short-grain rice or sticky rice flour (=iriko), or short-grain rice flour is used. Depending on the family, the dough is mixed with "Azuki beans(=Red beans)", pumpkin, walnuts, sesame seeds, or other ingredients of their choice. The colored dough and the potato dough are rolled on top of each other to create a gorgeous looking "Kamabuku". It has the simple sweetness of the ingredients, chewy texture and fully satisfying. Because of the time-consuming nature, fewer and fewer people make this confectionery, which makes it precious and difficult to taste these days.
• 🍡Kamamochi📍 IwateIn Iwate Prefecture, where the climate is cold and unsuitable for rice farming, different types of millets such as wheat, buckwheat and foxtail millet are grown. Due to this, many types of traditional dishes using wheat flour and millet flour were born. “Kamamochi” is one of such dishes. “Kamamochi” is made by creating a sweet paste using miso, brown sugar and walnuts and wrapping the paste in a flour dough. The “mochi” (=sticky cake) is shaped to look like half-moons. “Kamamochi” can be made using staple ingredients and so this dish has been enjoyed by many over a long period of time. It is said that the name of the dish comes from the Japanese word “kama” (=sickle), which is a tool for cutting grass and has a semicircular blade resembling a half-moon or the word “kamasu” (=bag made of woven straw), which are similar in shape to the “Kamamochi”. The dish has a different name in different regions and in the northern and central parts of Iwate Prefecture, it is called “Kamamochi” or “Kamayaki”. In the southern parts, the dish is referred to as “Ni-agemochi”. In the northern coastal region, it is called “Hyuzu”, and in the southern coastal region, it is called “Kamadango”. The name “Hyuzu” is said to come from the dumpling's resemblance to the shape of a flint. “Kamamochi” is served during short breaks from farming as a snack and is enjoyed by people of all ages. During times when sugar was considered a delicacy, sugar was omitted from the recipe.
• 🍚Kamasu-sushi (barracuda-sushi)📍 FukuokaThe Kora Taisha Festival (Korasan-Kunchi) held at the Kora Taisha Shrine, the number one shrine in Chikugo Province, is a festival that combines the celebration of Chou-you Festival and the autumn harvest festival. Chou-you is 9th of September in the old calendar and is considered to be a lucky day and is also known as "Kikuno-sekku". Korasan-Kunchi is a historic festival that has been worshipped by the lord of the Kurume domain since the Edo period (1603-1868). It is the most enjoyable autumn event for the people of the Chikushi Plain and attracts many visitors. It is said that both sides of the shrine approach were crowded with stalls selling "Kamasu-sushi" and Sekihan with chestnuts. Kitano Tenmangu Shrine, which enshrines Sugawara no Michizane, also holds an autumn festival (Kitano-Kunchi). The festival is linked to the autumn harvest, and villagers fill up new Kamasu bag with new rice and dedicate them to the shrine in thanksgiving. Kamasu-bag is a bag made of straw woven into two folds and tied with a rope. Just at this time of year, Kamasu-fish are in season and fatty and tasty. Because of the similarity between the words Kamasu-bag which is used in offerings to shrines, and Kamasu-fish, it has been passed down from generation to generation as a religious practice among farmers, who began making "Kamasu-sushi" during the fall festival.
• 🍱Kamo-nasu no Dengaku📍 Kyoto“Kamo-Nasu” is one of the most popular traditional vegetables in Kyoto. Characterized by its round shape with a diameter of over 10 cm, the eggplant has a firm, heavy weight, and does not fall apart when cooked, thus it is called “The queen of eggplants" in the Kyoto area. According to one theory, the “Kamo-Nasu” was originally produced in” Serikawa”, “Shimotoba” Village, but was introduced to “Kamigamo” in the north and became a production center, hence the name, but this is not certain. The” Kamigamo” area is located on a fan-shaped alluvial plain between the “Kamo-Gawa” river to the west and the “Takano-Gawa” river to the east, and because the land was fertile, vegetables other than “Kamo-Nasu” , such as the traditional vegetable “Suguki”, have also been produced in the area for a long time. “Kamo-Nasu” are known for being difficult to cultivate because they produce only half as many fruits from a single eggplant as normal eggplants, and they also tend to lose their color and crack easily. A typical dish using Kamo eggplants is “Kamo-Nasu- Dengaku”. The eggplant goes well with oil, and its firm flesh allows the eggplant to be cooked slowly and still have a firm texture.
• 🍲Kanboshi Daikon Ni (Simmered Dried Daikon Radish)📍 Gifu"Kanboshi" (=dried) daikon radish is a specialty of Hida city of Gifu prefecture. "Kanboshi Daikon Ni" is made by simmering "kanboshi" (=dried) daikon radish in dashi (=Japanese soup stock) and soy sauce. "Kanboshi" (=dried) daikon radish is made in Yamanomura of Kamiokacho of Hida city, located along the northeastern tip of Gifu prefecture. It takes around 8 months for the dried daikon radish to be made from planting to completion. In early November, daikon radish is stored in the ground and dug up in January or February of the following year when the temperature is below zero. The daikon radish is then washed, cut into round slices, and boiled. After that, the daikon radishes are skewered and left outside to dry under the eaves of roofs. At night, the temperature drops to minus 20 degrees Celsius, and the daikon radishes freeze. During the day, they melt under the warm sunlight and dry further when exposed to wind. The drying process is continued for about a month when the daikon radishes begin to turn amber in color and sweet in taste. Yamanomura, where "kanboshi" (=dried) daikon radish is made, is located at an altitude of 850 to 1,000 meters and is referred to as a village in the sky. In the past, the village would become isolated for about 5 months due to deep snow in the winter. "Kanboshi" (=dried) daikon radish is a preserved food which allowed the people of this region to overcome the harsh cold winter. The dried daikon radish is soaked in water before it is used for cooking. It is used for a variety of recipes including "kanboshi daikon ni".
• 🍲Kanimaki-jiru (crab miso soup)📍 Miyazaki"Kanimaki-jiru" is a local dish of Kitago Town in southern Miyazaki Prefecture, using Yamataro-gani (officially called Mokuzu-gani in Kitago Town, a member of the Shanghai crab family), which are caught from fall to winter in the Sakatani River and Hiroto River that run through Kitago Town. Yamataro-gani are born in the ocean, grow upriver, and then migrate downriver to spawn in the ocean, which is where they are fished. Yamataro-gani is a valuable source of protein in this region, and the "Kanimaki-jiru" is said to have gotten its name from the miso that envelops the crab's delicious flavor. Its unique flavor is a much-anticipated dish in the region in the fall.
• 🍱Kankanzushi📍 Kagawa“Kankanzushi” is a preserved food that has been passed down since the Edo period. It originated in the Kamobe area of Sanuki City and has been passed down throughout most of Sanuki City. Sushi rice is packed into a sushi box that can hold about 1 sho of rice, Spanish mackerel soaked in vinegar is laid on top of that, the lid is put on, and wedges are hammered into the wooden frame. The name comes from the sound this makes. Since the sushi boxes can be stacked one on top of the other, a large quantity can be made at once. Also, because the fish is seasoned with salt and vinegar, it can be stored for up to a week in winter and for 2 to 3 days in summer. In the past, each household in the Kamobe area had a set of tools such as a sushi box and a wooden hammer. In the past, sushi boxes were mainly made of hard, odorless chinaberry wood, but in recent years, cedar and cypress are mostly used. In the past, it was a dish that landowners would serve to their servants before the busy farming season, and the sushi was so firm that it would not lose its shape even if it was tossed over to the person at the last seat, so it is also known as “horaitazushi.”
• 🍱Kankoro📍 EhimeIkata-cho is located on the Sadamisaki Peninsula, the narrowest peninsula in Japan and it has two fishing grounds, one in Seto Inland Sea and the other in Uwakai Sea. Rice could not be grown on the coastal areas, so the local people grew barley and sweet potatoes and ate them instead. Sweet potatoes were dried to make them last longer. “Kankoro” is a traditional dessert made using these dried sweet potatoes. The name is said to come from the sound of the wooden rice paddle when mixing the potatoes and azuki beans in the pan. During the Meiji period, “mikan” (=Japanese mandarin) seeds were planted and grown in the Nishiuwa district, and this fruit became a specialty of the region. The sloping land of the district made it suitable for growing mikan. Terraced fields surrounded by stone walls prevented erosion and surface runoff, and improved soil drainage. Also, the stone walls reflected the sunlight onto the mikan trees which helped them grow even in the cold winters. Different types of mikan have been developed in Ehime prefecture and it is one of the highest producers of the fruit in Japan.
• 🍡Kankoro Mochi📍 Nagasaki“Kankoro Mochi” is a local specialty and has been enjoyed by the people of Goto region for many years. In this region, thin slices of sweet potato that are dried in the sun are referred to as “Kankoro”. A mixture of this kankoro and mochi is what makes “Kankoro Mochi”. In the past, this was a preservative food for the winter made by each household. The reason why kankoro was mixed with mochi was because glutinous rice used to make mochi was considered valuable at the time. The kankoro made the mochi more filling and was suitable for feeding large families. It has also been said that “Kirishitans” (=Catholic Christians), who came to the Goto Islands during the Edo period after being persecuted, made “Kankoro Mochi” to feed themselves.
• 🍱Kankoyaki (Drum cakes)📍 KanagawaDrum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full of ingredients and then frying and steaming it. They are similar to oyaki dumplings. For the filling, people use local ingredients that match the season, such as edible wild vegetables, adzuki beans, pumpkin, mushrooms, and pickles. Drum cakes are a local dish that has been passed down in the Tsukui area of Sagamihara City since the Edo period. The Tsukui area is mountainous and not suited to growing rice; locals have long cultivated wheat and beans, and the flour-based food culture that took root centers on wheat. During the Edo period, people ate drum cakes for lunch or as a snack, wrapping uruka (the salt-cured intestines of an ayu sweetfish) or miso in dough and then steaming and frying it on the hot ash of a sunken hearth. Some say that kankoyaki, the Japanese name for drum cakes, comes from the fact that the cakes resemble in shape a type of taiko drum (kakko) used in traditional court music.
• 🍚Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll)📍 TochigiKanpyo is a crucial ingredient for sushi rolls; it is simmered with sugar and soy sauce then rolled with rice alone or with omelette egg and cucumber. Kanpyo is a local specialty in Tochigi prefecture, which boasts more than 90% of its market. (researched by Ministry of Agriculture, Forestry and Fishery in 2018) Kanpyo is made from ‘yugao'(moonflower) fruit cut into strip and dried. It is said that Dadateru Torii, Japanese Daimyo, got moonflower seeds when he moved from Koshu (currently Shiga Prefecture) to Mibu in current Tochigi Prefecture in 1712, then ordered local farmers to grow moonflowers to produce Kanpyo. The area of production has been expended to south-east Tochigi Prefecture like Kaminokawa machi, Koyama City, Simono City, Utsunomiya City, Moka City and Kanuma City since then. It goes well with various flavours, and is popular as an ingredient of sushi roll.
• 🍱Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar)📍 TochigiAmidst the many dried gourd strips dishes, “Kanpyo no gomasu-ae” is one of the dishes beloved by residents of the prefecture along with “Kanpyo no tamago-toshi.” Tochigi Prefecture's dried gourd strip production accounts for over 99% of the country's; its cultivation especially flourishes in the southern part of the prefecture. For the cultivation of bottle gourd which becomes dried gourd strips, light soil with good drainage is desirable; this area where the "Kanto Loam Formation" is widely distributed is suitable for its cultivation. Also, the evening showers that are the mark of summer cool the ground surface and stimulate the growth of the bottle gourd's roots, and their water content is the primary factor that leads to the development of the bottle gourd's fruit. Thus blessed in topographical and meteorological conditions, dried gourd strip production became established here. The history of bottle gourd cultivation goes back over 300 years; it is said that the cultivation was brought about by "Torii Tadateru", the first "daimyo of the Shimotsuke Mibu Domain". It is said that in 1712, bottle gourd seeds were sent from "Minaku Kizue", Omi Province and successfully cultivated, and dried gourd strips began to be produced there.
• 🍱Kanpyo no tamagotoji📍 TochigiSimmered dried gourd with egg" is a local dish using kanpyo, a specialty of Tochigi Prefecture. Tochigi Prefecture is a production center of kanpyo, which accounts for more than 90% of the total production in Japan. The history of its cultivation is long, beginning in 1712 when it was introduced to the Mibu domain in Shimono-kuni (present-day Mibu-cho, Tochigi Prefecture). Yugao is suitable for the volcanic ash plateau and hot summer climate, and its cultivation area has expanded, and now it is mainly grown in Utsunomiya City, Kamisangawa Town, Shimono City, and Mibu Town. KANPYO is made by cutting the flesh of Yugao into long, thin strips and then drying them. The kanpyo was used to make soup, which was a waste of the kanpyo that could not be peeled well, and this was the beginning of " kanpyo with egg". Kanpyo, which can be seasoned with any seasoning, is also used in many other dishes as a supplementary food.
• 🍱Kanpyo-maki📍 TokyoKanpyo-maki is a type of sushi roll that is made by boiling kanpyo in water to give it a sweet-salty flavor and then wrapping it with vinegared rice and seaweed. Kanpyo-maki is an indispensable dish as a standard item in Edomae-sushi. Kanpyo is a kind of dried food―thin strips of gourd pulp dried in the sun. Back then, the phrase 'norimaki' referred to 'kanpyo-maki,' and norimaki was generally wrapped in the shape of the Japanese letter 'no' regardless of being thin or thick, and it was one of the highlights of the professionals' skill in rolling up the core ingredients so that they would not get loose. Also, roasted nori (roasted seaweed) is essential for kanpyo rolls. Nori is a type of seaweed that has been eaten with shellfish since ancient times in Japan, and during the Edo period, nori farming became popular in the area from present-day Shinagawa to Omori, where the sheet forming method by rinsing it like paper took root. At that time, Asakusa had a paper manufacturing industry that produced handmade recycled paper called “Asakusa-gami,” and the roasted seaweed of the Edo period came to be called “Asakusa-nori,” taking inspiration from that manufacturing method. Thanks to aquaculture, even ordinary people could obtain roasted nori, and in the Taisho period, people began to make norimaki at home. While everyone has eaten kanpyo-maki as a sushi dish in the Kanto region, it is still unfamiliar even today in the Kansai region as futo-maki is the mainstream there. Kanpyo-maki can be said to be a chic food unique to Edomae.
• 🍱Kanrobai (Nectar plums)📍 SaitamaLocated in Iruma County, in the center of Saitama Prefecture, Ogose Town is home to the "Ogose Plum Grove", known as one of the three largest plum groves in the Kanto region. Roughly 20,000 plum trees are cultivated in the surrounding area. The history of this area, which has long been known as the “village of plums”, can be traced back to the Nanboku-cho Period, when plum trees from Dazaifu, Kyushu, was introduced to the area, and subsequently widely planted and cultivated. The Beni plum, a thick-fleshed, high quality specialty product of Ogose Town, is a beautiful plum that turns red when fully ripe. In addition to pickled plums with salt, one of the traditional plum dishes in Ogose Town is nectar plums.
• 🍚Kanzarashi (Sweet glutinous rice flour dumplings)📍 Nagasaki"Kanzarashi" is a traditional sweet that has been made in the entire area of Shimabara City for a long time. In the past, the common people in Shimabara couldn't afford to eat the rice, which they had to pay as taxes, and instead relied on eating crushed rice as their staple food. They ground it into rice flour that could be stored for a long time, and cooked and ate it each time. Rice flour also tends to go bad in summer. Therefore, people began to make dumplings, preserve them in spring water, and eat them. In the area, clear underground water gushed out from dozens of locations because of crustal deformation caused by the Shimabara Earthquake of 1792 (during the 4th year of the Kansei era in the Edo period), and this was the wisdom of people who made use of this water. Moreover, the Shimabara had a thriving sugar production environment. Eventually, the common people began making cold sweets using dumplings made of shiratamako (=glutinous rice flour) and sugar syrup. They started serving these sweets to summer visitors, which is said to be the origin of "Kanzarashi". In the past, the crushed glutinous rice ("Kuzumai") from the raw material of Mochi (=rice cake) was ground with a stone mill around the coldest days of winter called "Daikan". The sediment from this process was then dried to make shiratamako (=glutinous rice flour). It is said that the name "Kanzarashi" originated from this practice.
• 🍱Kanzuke📍 Kumamoto“Kanzuke” is a pickle made by exposing radishes to the cold winter wind twice. It is a traditional specialty of the Ashikita and Minamata regions. Raw radishes are dried, then pickled in salt when they become wrinkled, and further dried for 1-2 months. Once dried to an amber color, they are thinly sliced and soaked in a mixture of soy sauce, mirin, and vinegar. After 1-2 days, when the flavor has seeped in, the pickles are ready. The crunch and unique flavor make them a perfect accompaniment to rice, so much so that you can eat several bowls. It also works well as a snack with tea or to accompany alcohol. Other flavorings such as ginger, kelp, and yuzu pepper are added to the seasoning liquid, and each household has its own special twist. When the radishes are dried, they are pierced with a bamboo skewer, threaded with string, and hung on a bamboo pole under the eaves. This sight is considered a part of the winter tradition in the Ashikita and Minamata areas. Nowadays, fewer people dry radishes at home, but dried radishes are sold so that you can season them to your taste at home. They are popular at roadside stations and supermarkets as reminders of hometown flavors.
• 🍱Kappodori📍 MiyazakiTakachiho Town in Miyazaki Prefecture is known as a town of myths and legends. In this region, bamboo is called “kappo.” In the past, bamboo was used as a vessel to boil water and hold tea in between farm work, and also as a water bottle. It is said that its name comes from the sound it makes, “kappo-kappo,” when pouring water into it. Kappodori is a dish that uses kappo (bamboo) as a bowl and has been eaten since ancient times in Takachiho, where bamboo is abundant. A part between the bamboo joints is hollowed out and stuffed with seasoned chicken or vegetables. The hollowed-out part is put on like a lid and the entire bamboo is put over the heat. The ingredients are steamed inside the bamboo, allowing the heat to pass through slowly. The scent and extract (oil) from the bamboo are added as well, creating a mellow and unique taste. It is also a dish where you can enjoy the flavor of bamboo, so for the bamboo used as the bowl, it is said that one-year-old young green bamboo, which produces more extract, is good for this dish. Other than using a bamboo vessel and adding chicken, there are no rules in particular, and the ingredients and seasoning are up to the person making this dish.
• 🍚Karaimo Gohan(Sweet Potato Rice)📍 Kagoshima"Karaimo Gohan"(=Sweet Potato Rice) is a local dish using sweet potatoes, a specialty of Kagoshima Prefecture that is well known throughout the country. Kagoshima Prefecture is blessed with a mild climate, but most of the land, with the exception of Mt. Kirishima, is a Shirasu plateau, which is very well drained. Therefore, the cultivation of sweet potatoes, which grows easily even in poor soil and is less susceptible to typhoon damage because it grows underground, has taken strong root. Today, the country boasts the largest production of sweet potatoes in Japan. There are various theories about the origin of sweet potatoes, but it is said that in 1698, Hisamoto Tanegashima, the lord of Tanegashima Island, sent an envoy to the Ryukyus to bring sweet potatoes back to Japan. Later, in 1705, Maeda Riemon, a sailor on the Yamakawa River, grew sweet potatoes in his field and distributed them to his neighbors, gaining a good reputation,the sweet potatoes were so popular that they spread throughout Kagoshima. The sweet potatoes were also called "filial piety potatoes" because of their high yield and their suitability as food for the poor. Kurobuta (black pig), another local specialty, is raised by mixing sweet potatoes in its feed, and sweet potato shochu (distilled spirit made from sweet potatoes) is also a representative specialty of Kagoshima and the sweet potato is an important foodstuff that supports the food culture of Kagoshima Prefecture. Therefore, there are many local dishes made from sweet potatoes in Kagoshima Prefecture. One of them is "Karaimo-gohan" (sweet potato rice). Karaimo" refers to sweet potatoes, and because it is easy to prepare, it is often served at dinner tables even today. The sweetness of the sweet potato and its crunchy texture go well with rice, and it is popular among men and women of all ages.
• 🍱Karaimo Netabo📍 Kagoshima"Karaimo Netabo" is a local dish made from sweet potatoes, a specialty of Kagoshima Prefecture that is well known throughout the country. "Karaimo" means sweet potato. Kagoshima Prefecture is the largest producer of sweet potatoes in Japan. Kagoshima Prefecture is blessed with a mild climate, but most of the land, with the exception of Mount Kirishima, is a Shirasu plateau, which is very well drained. Therefore, the cultivation of sweet potatoes took root in Kagoshima Prefecture, as they grow easily even in poor soil and are less susceptible to typhoon damage because they grow underground. There are various theories about the origin of sweet potatoes, but it is said that in 1698, Hisamoto Tanegashima, the lord of Tanegashima Island, sent an envoy to the Ryukyus to bring sweet potatoes back to Japan, and later, in 1705, Maeda Riemon, a sailor from Yamakawa, grew sweet potatoes in his fields and distributed them to his neighbors, gaining popularity and spreading throughout the Kagoshima area. It is said that the sweet potatoes were so popular that they spread throughout the whole area of Kagoshima. The sweet potatoes were also called "filial piety potatoes" because they could be harvested in large quantities and were ideal as food for the poor. Kurobuta pork, another local specialty, is also known for being raised on sweet potatoes, and sweet potato shochu, made from sweet potatoes, is a representative sake of Kagoshima Prefecture. Therefore, there are many local dishes made from sweet potatoes in Kagoshima Prefecture. One of them is "Karaimo Netabo," a rice cake dish in which steamed sweet potatoes are mixed with freshly pounded rice cake. It is sometimes called "karaimon neebo". There are various theories as to the origin of the name "Netabo," but some say it comes from "kneaded botamochi" or from "kneading and pounding" rice cakes. The other theory is that the name comes from the rice cakes that are made by kneading them.
• 🍲Karakaini (simmered dried stingray fin)📍 Yamagata"Karakai" is a dry food made by drying the cartilage of kasube (stingray) fins that are caught in Hokkaido. In the past, the fish eaten in inland areas far from the sea were dried fish such as Shiobiki-zake (salted salmon), Bodara (dried cod), and Karakai. It was originally introduced from Hokkaido and called "Karage" from the expression "Juppahitokarage" (to make sweeping generalizations), but it took root in Yamagata and the name was changed to "Karakai." The name "Karage" still remains in the Shonai region. In inland areas, it is valued as a special dish served during celebrations and festivals.
• 🍱Karanamasu📍 Chiba"Karanamasu" is a vinegared dish made from sardines and okara (bean curd). Karanamasu is eaten at festivals and other gatherings, as well as in everyday life. For festive occasions, it is made in the shape of a rabbit and served on a platter, while for festive occasions, it is served on a regular plate. In Sangen-cho, Tateyama City, Chiba Prefecture, a "Housogomori" is held every year on January 15, when everyone gathers in one house. Karanamasu" is still served as a standard dish at the Housogomori. "Houso" is an infectious disease caused by the smallpox virus, which is said to have been introduced to Japan in the 6th century. It became established in Japan during the Edo period and was repeatedly spread. The symptoms of smallpox were so bizarre that people began to believe that there was a "demon god in smallpox," and the custom of worshipping the pox god as the god of smallpox spread. The custom of holding a pemphigus festival to ward off the plague of pemphigus is also said to have developed. When "Karanamasu" is served at events, it is made in the shape of a bale on a large plate for one person at a time.
• 🍱Karashi renkon(lotus root with Japanese mustard)📍 KumamotoKumamoto Prefecture is one of the largest producers of lotus root in Japan. The Ugi region, where new rice paddies were developed during the Tenpou era of the Hosokawa clan, is still the main production area. Karashirenkon is known as a dish associated with the Hosokawa clan. In 1632, Tadatoshi, the first lord of the Hosokawa clan, was sickly and weak from day to day, and a monk at Rahanji Temple, who was concerned about his health, painstakingly searched for something nutritious. He learned from a Japanese-Chinese book that lotus root has blood-enriching properties. He would never eat it. So, he stuffed a mixture of miso and Japanese mustard into the holes of the lotus root, coated it with a batter of flour, fava bean flour, and egg yolk, and deep-fried it in oil. The spiciness of the lotus root was so effective that people began to like it so much that they ate it regularly. The appearance of the sliced lotus root resembled the Hosokawa family's family crest, the Kuyo (Nine Yours) pattern, and Lord Tadatoshi kept the method of making "mustard lotus root" a secret, and the taste was kept out of the public until the Meiji Restoration. This is the reason why "mustard lotus root" is still made only in Kumamoto Prefecture.
• 🍱Karasumi📍 GifuKarasumi is said to have been made in the Tono region around the end of the Edo period for the Peach Festival. "Karasumi" is a well-known delicacy made from salted and dried ovaries of mullet and other fish, but this is a Japanese confectionary made from kneaded rice flour and steamed. The characteristic feature of karasumi is its mountain-shaped cross section. The two peaks of the mountain are the most common, but in rare cases there are three. It is said that the mountain shape was created to imitate Mt. Fuji in the hope that the child would be the happiest in Japan. There are various theories as to the origin of the name. One theory is that the name was derived from the fact that karasu, a luxury delicacy, was so precious in this region, which is far from the sea, that it was replaced by a confection similar in shape to it. The other theory is that the name is derived from its similarity in shape to the Chinese ink stick, which served as both a paperweight and a tin in the Tang Dynasty.
• 🍱Karimori Kasuzuke📍 AichiKarimori and Early Harvest Karimori are types of white melons cultivated for pickling in the Nobi Plain region since the Meiji era. They are recognized as traditional vegetables of Aichi Prefecture. Currently, they are mainly produced in Kiyosu City and Oguchi Town, Niwa District. As the alternative name "Katauri" suggests, they are very firm melons and are rarely consumed outside of pickling. Their thick and compact flesh provides a satisfying texture when pickled, offering a crisp bite. The Chita Peninsula, situated to the south of the Nobi Plain, has historically enjoyed good transportation access and was a region where brewing industries thrived. At its peak, there were over 200 sake breweries in the area. The proximity to the region where Karimori was produced might have led to the tradition of using the abundant sake lees from these breweries to create Kasuzuke (pickled with sake lees). It is also sometimes pickled alongside Moriguchi Daikon, a specialty of Fuwa District, which is known as "Moriguchi-zuke" and is also recognized as a Nagoya specialty. The name "Karimori" comes from the fact that even when pickled, it maintains a crispy texture (from ‘kari' meaning crispy in Japanese), making it a delightful accompaniment to rice.
• 🍱Karukan📍 Kagoshima"Karukan" is a famous confectionery of Kagoshima Prefecture, made from "karukan flour", Japanese yams, and water, and is well known throughout the country. There are various theories about its origin, but the most popular is that it was invented by Rokubei Yashima, a confectioner from Akashi city, who was invited from Edo to study preserved foods by Nariakira Shimazu, the 11th lord of the Satsuma Domain. Despite the geographical conditions that most of the land, except for Mt. Kirishima, is on the Shirasu Plateau, which is very well drained and is frequently hit by typhoons, which can easily damage the crops that have been grown there, It is believed that "Karukan" took root because Japanese yam, the ingredient of "Karukan," grew wild on the Shirasu Plateau, and sugar was easily obtained from the Amami area and the Ryukyu Islands. But at that time, however, sugar was extremely precious, so it was not eaten by the general public, but was a "lord's confectionery" eaten mainly by feudal lords' families. It is said that it was not until the Meiji period (1868-1912) that karukan spread to the general public. "Karukan" is written "軽羹" in Chinese characters, which means "light kan (yokan). The reason for this is that when the dough is steamed, it becomes lighter than it was before steaming. In recent years, "karukan manju," a sweet bean paste wrapped in "karukan" dough, has become common, and is a popular souvenir for tourists from outside the prefecture.
• 🍡Kasha Mochi📍 Kagoshima"Kasha Mochi" is a rice cake made with "yomogi (a kind of Japanese mugwort) " produced in the Amami region. "Kasha" refers to the leaves of the "kumatake orchid", which are used to wrap the rice cake, hence the name "Kasha Mochi". It is also called "Futtsu Mochi," "fuchi Mochi," "Futsimuchi," or "Fuchidaku". In the Amami region, "yomogi (mugwort) " is often harvested and has long been used as a medicinal herb that can be boiled and eaten, or used to remove odors due to its disinfectant effect. "Kumatake orchid" is also a member of the ginger family and is said to be effective in sterilizing and repelling insects. It grows wild throughout the Amami region, and in addition to "Kasha Mochi," it is also used to wrap rice balls. It is a confectionary made from mugwort, brown sugar, and "kumatake orchid" leaves, all of which are ingredients with high efficacy that can be found close at hand. In the Amami region, the rice cake sticks to the "kumatake orchid" leaves, and the synergistic effect of the ingredients enhances the flavor, which is why it is sometimes likened to a good partner being "like a rice cake and a kasha".
• 🍱Kashikiri📍 Kōchi“Kashikiri" is a type of Tofu made from ”kashi-no-mi” (Oak nuts, also called Acorns). It is also called "Kashi-dofu" (meaning "oak tofu" in Japanese) in the mountainous areas of Kochi Prefecture and can be a useful food supply in an emergency . It is said to have been introduced from the Korean Peninsula in ancient times, and was prepared simply by using “Kashi-no-mi” and water in mountainous areas where cultivation was unsuitable. It was an important food supply in times of food shortages. Making “Kashikiri" was often the work of elderly people who guarded their homes. “Kashikiri" used to be widely eaten in Kochi Prefecture, but nowadays there are not many opportunities to eat it, and it is a rare local delicacy eaten only in Aki City. In Korea, a similar dish made from Oak nuts called “Totorimuku” is still eaten today.
• 🍡Kashiwa Mochi📍 YamaguchiTango-no Sekku, May 5, is celebrated as Children's Day in modern times. Depending on the region, various sweets such as chimaki, sasamaki, and beko-mochi (rice cake) are prepared and eaten. Kashiwa Mochi, which is eaten throughout Japan, is a celebratory rice cake made of fine white rice flour and white bean flour, and filled with red bean paste or miso bean paste. The leaves of sarutori ibara, a deciduous tree of the beech family, which wrap the rice cake, have been used since the Edo period (1603-1867) to bring good luck that "the family lineage will never cease" because the leaves do not fall until new shoots appear in early summer. In Yamaguchi Prefecture, it is one of the most popular local dishes, and has many aliases such as "hoten-do-mochi," "iginoha-mochi," "puton-mochi," and "botan-mochi. In the past, it was made and eaten at home during Tango no Sekku, rice planting, and Obon festivals. It is said that the rice planting, which was done by hand, was especially hard work, and the eating of "Kashiwa Mochi" was one of the pleasures. It is also said that once the Kashiwa Mochi were made, they were distributed to next door neighbors. It is also said that it was the role of the children of the household to go to the mountains to gather the sarutori ibara leaves that were indispensable for the kashiwa-mochi.
• 🍡Kashiwa Mochi (Leaf Wrapped Mochi)📍 ShimaneIn Shimane Prefecture, during the Boys' Festival (Tango no Sekku), a snack known as "kashiwamochi" is commonly made and enjoyed by children. Despite being called "kashiwa" (oak) mochi, the leaves of the kashiwa tree do not naturally grow in the area. Instead, a local tradition has developed using leaves from the sarutoriibara plant as a substitute. The name "kashiwamochi" varies by region. In the eastern part of the prefecture, it is known as "kataramochi," in the western part, including Oda, it is called "maki," and in the Oki Islands, it is referred to as "katarimanji." Additionally, there is another type called "sasamaki" in Oki, using the same name "maki." This diversity in names within the prefecture reflects the depth of regional traditions. The leaves of sarutoriibara also have various names, such as katarano leaf, maki leaf, and katarino leaf. Sarutoriibara leaves belong to a thorny, woody vine plant that entwines itself around other plants as it grows. The name "sarutoriibara" is said to come from the idea that even monkeys can't escape once caught in its thorns, hence the name "saru-tori-ibara" (monkey-catching thorns).
• 🍲Kashiwa no Hikizuri (Chiken Hot Pot)📍 AichiKashiwa (chicken meat) has been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous "Nagoya Cochin" in the early Meiji period (1868-1912). Poultry farming has continued to flourish until the present day. The reason for this is said to be the abundance of wild birds in the Satoyama areas of Aichi. For this reason, many chicken dishes are prepared in Aichi. In addition to chicken wings, yakitori, and mizutaki, a sukiyaki dish called "Kashiwa no hikizuri (dragging)," which is made from chicken meat and is rare in Japan, is a typical example. There are various theories as to the origin of the name "Kashiwa-no-higizuri (dragging)" One theory is that the skin of the chicken meat did not cut well with old kitchen knives because they were not sharp enough, and when one tried to lift a piece, it dragged on and stuck to the skin. The second theory is that the chicken meat was cooked in a sukiyaki pot by dragging it along. Another theory is that it is because in the old days, when young men in the village stole chickens from other families, they brought them back home by dragging them behind their backs while hiding them.
• 🍱Kashiwa no Sukiyaki📍 NaraIn the Kansai region, chicken that is eaten is called "Kashiwa." The guardian deity of Tenjin is a cow, so chicken sukiyaki (hot pot) was eaten during the autumn festivals at Tenmangu Shrine. The name Kashiwa is said to come from the reddish-brown feathers of the chicken that resembles Kashiwa (oak tree) leaves. To revive the flavor of the "Yamato no Kashiwa" chicken, which was famous before the war for its "high-quality meat," "Yamato Nikudori" chicken was bred in the prefecture through trial and error. This chicken is characterized by a deep, umami-rich flavor, moderate fattiness, and a firm texture.
• 🍱Kashiwa-meshi📍 FukuokaIn the Kyushu region, chicken is called "kashiwa," and "kashiwa-meshi" is a local food that combines chicken and boiled-down ingredients to cooked rice. It is a local home cooking staple made throughout homes and restaurants in Fukuoka Prefecture since long ago, and is also eaten during special occasions such as festivals and sporting events. "Kashiwa-meshi," which has also been long beloved as station bentos, has now been picked up by the media and has become a famous product of Fukuoka. The chicken used for "kashiwa-meshi" is commonly "Hakata jidori," Fukuoka Prefecture's free-range, local-pedigree chicken, whose musculature makes for an excellent sensation when bitten into, and is also remarkable for the deepening of flavor every time you chew it. Additionally, the chicken breast of "Hakata jidori" contains anserine and carnosine, which function to inhibit decline in cognitive function, and is recognized as a Food with Functional Claims by the Consumer Affairs Agency.
• 🍡Kashiwa-mochi (Mochi Wrapped with Oak Leaf)📍 FukuiThere is a festival called "Ta no Kami Matsuri", held mainly by children to celebrate successful completion of rice planting. In 15 villages in Obama City and upper-middle of Wakasa Town, it is held on their own holidays like "Gogatsu Yasumi" (holiday in May) or "Yasungyou" (off from work). They carry their "mikoshi" (portable shrine) with chanting their own "hayashi kotoba" (meaningless words to maintain the rhythm of chant) and walk along homes and rice fields. It is the festival rarely seen in other areas in Japan. When they have festivals during mid-May to early July, every home prepared "Kashiwa-mochi" to offer the god of fields. Even in the villages not having "mikoshi" parade by children, it is made during the various holiday like "hangeshou" (the 11th day from summer solstice), "noagari" (12days off after rice planting in July and after rice harvest in November), or "Doro-otoshi" (days off after rice planting), and distributed to relatives like wife’s parents or daughter’s family in law. Oak leaves are good for preservation because of its antibacterial and antiseptic effects, and they don’t fall down although they dried, so it was believed that oak was protected by the god of tree. Therefore, it is considered as a lucky food to wish for prosperity of descendants.
• 🍱Kashiwan📍 Yamaguchi"Kashiwan" is a regional cuisine that has been passed down in Yamaguchi Prefecture, and is eaten for ceremonies and special occasions. It is a soup made of chicken and shiitake mushroom, and the "Kashiwa" part of the name comes from the word for chicken. This dish is made by carefully simmering each ingredient, adding seasoning, then finishing in a chilled soup. It conveys the spirit of hospitality through its beautiful appearance when served in a bowl. In the past, it was customary to serve guests a main course consisting of rice, soup, pickles, and stew, then to serve a sake course after the light meal. It is said to have been served as part of the sake meal along with other small bites that could be taken as souvenirs, such as sashimi, pickles, vegetables dressed in tofu or sesame sauce, grilled fish, and simmered fish.
• 🍲Kasu-jiru (Soup with a sake lees base)📍 Hyōgo“Kasu-jiru” is a local dish which consists of daikon radish, carrots, burdock root, konjac, and other ingredients simmered in sake lees, a byproduct of sake brewing process. Fish, such as salmon, yellowtail, and mackerel are also sometimes added to this dish. Sake lees are often consumed in mountainous areas during the cold winter months. People who work in sake brewing areas bring sake lees back home as a souvenir. Hyogo Prefecture is the largest producer of sake in Japan, with the Nada-Gogo area accounting for around 30% of the country's sake production and more than 60% of the nation's cultivation of Yamada-Nishiki, the king of sake rice. The history of sake in Japan is long, with the Harimakuni Fudoki, written 1,300 years ago, mentioning sake made with rice koji. Sake lees have also been used since the Heian period as a way to preserve fish and vegetables. Sake lees are rich in yeast, protein, vitamins, and minerals, making them a nourishing food. The custom of eating kasu-jiru on January 20, the last day of the New Year celebration, involves making broth from the heads and bones of salmon and amberjack, which were eaten during the New Year, and simmering them with sake lees and vegetables to celebrate the end of the season.
• 🍱Kasu-yose📍 Kumamoto“Kasu-yose” is a home-cooked dish, primarily eaten in the town of Yamato and has been served for celebrations and festivals or when a large group of people gathered for an event. It looks similar to “Shira-ae” (=mashed tofu salad) in appearance, but this dish is unique in that it can be served as a main dish, side dish or snack. Taro, onions, carrots and dried shiitake mushrooms are finely chopped and stir-fried with chicken meat. Rice and soybeans are added, and all the ingredients are simmered. The soybeans are soaked in water from the day before so that they become soft and can be mashed into a puree. It is said that the name “Kasu-yose” comes from the word “okara” (=soy pulp). In this region, “okara” is referred to as “kasu”. Another theory is that since different types of vegetables are used together in this recipe, the name came from the word “kazuyose” (=bring numbers together). Another name for this dish is “Oshiyose”, meaning bringing together available ingredients. Different types of rice may be used for the dish and some families opt to use glutinous rice or rice dumplings instead of white rice. The recipe differs per region and some recipes always include pumpkin while others do not. The ingredients are lightly seasoned with soy sauce, mirin (=sweet rice wine) and sugar (soft brown sugar) to enhance the natural flavors of the ingredients.
• 🍲Kasube no Nitsuke (Simmered Kasube)📍 Hokkaido"Kasube no nitsuke" is a local winter dish, that is often cooked at home. "Kasube" is the Hokkaido dialect word for ray, and this dish uses the entire fish, including the bones since they are soft and edible. "Kasube" has a high collagen content, making it a popular choice for those who are interested in consuming beauty foods. There are various theories as to the origin of its name. It is said that in the old days, when cooking methods had not yet been established, "kasube", which emitted an ammonia odor inside the body, had a strong smell and was shunned.So,It is said that the name was derived from the fact that the fish is "nothing but dregs," which cannot be eaten either boiled or baked. Another theory is that the name comes from the Ainu word “kashumbe/kashupe”. The Ainu people traditionally consumed dried "kasube" and other fish, which they would pound and eat with boiled wild plants. However, the fish's strong odor meant that it was not highly valued for its taste, and was instead used as fertilizer. In recent times, new methods have been developed to extract the odor and prepare the fish in a more enjoyable way, making it a popular food choice. The “megane kasube" is the most commonly eaten species in Hokkaido. It is identified by a large eyeball-like pattern on its back and is mostly found in the Soya and Rumoi regions on the northern side of the Sea of Japan. It is also known as "makasube" in this area. Besides, in Hokkaido, the "mizu-kasube (soko kasubei)," also known as the "Ainu-kasube," is sometimes consumed.
• 🍱Kasube-ni📍 Akita"Kasube-ni," is a dish of Dried Stingray, (dried Kasube) cooked in a sweet and spicy sauce. In Hokkaido and the Tohoku region, there has long been a tradition of skillfully cooking and eating Stingrays, which have a somewhat peculiar taste. Dried kasubes originated in Hokkaido and were brought to the ports of Noshiro and Tsuchizaki by the Kitamae-bune, which sailed around the Sea of Japan from Hokkaido to Osaka in the days when refrigerators were not yet widely available. It has been valued as a preserved seafood. "Kasube-ni," is characterized by its softly simmered Fish flesh and crunchy cartilage. It tastes good even when cold, and is resistant to damage even in hot seasons, so it was once a valuable summer treat with few fish. It was also an indispensable dish at festivals, weddings, funerals, and when entertaining guests. In the old days, “Kasube”, was called “Kasu”, meaning "scum" of fish, but nowadays, the amount of catch and the frequency of fishing have decreased, and “Kasube”, is considered a rare and high-class fish. Still, people in the Tsuchizaki area use a lot of dried” Kasube,” every year to make it with vigor in order to preserve the traditional taste of” Kasube-ni”, that has been handed down from generation to generation. The annual "Hikiyama event of the Tsuchizaki Shinmeisha Festival (Tsuchizaki Port Hikiyama Festival)" held in the Tsuchizaki district is commonly known as the "Kasube, Festival" because it is customary for each household to make "Kasube-ni", and entertain guests during the festival.
• 🍜Kate-soba📍 TochigiThe "Kate" in the name refers to ingredients used to increase volume. This regional cuisine was created with the purpose of increasing the volume by adding daikon and nira (garlic chives). The practice of using daikon in the winter and soft nira in the early spring to improve the flavor while increasing the volume is said to have been started by common people when food was scarce. About 40 years ago, when nira cultivation began to flourish in Kanuma City, "Nira Soba" (garlic chive buckwheat noodles) became commercialized at a soba shop and since then has been offered at many shops throughout the city. "Nira Soba" was established around Kanuma City, and "Daikon Soba" was established around Sano City. According to the results of a survey by the Ministry of Agriculture, Forestry and Fisheries, Tochigi prefecture is the third largest producer of soba in Japan, and it is an essential cuisine for both daily life and special events. Kanuma City and the surrounding area used to produce hemp as well. "Asa-Ato Soba" (after-hemp soba) made from the buckwheat planted to restore nutrients to the soil after the hemp harvest. The hemp production is smaller today, but buckwheat continues to be cultivated, and a large amount of nira are produced, resulting in "Kanuma Nira Soba."
• 🍱Katemeshi📍 Saitama“Katemeshi” is a well-established local dish in Saitama Prefecture, and especially the Chichibu region. This dish seems to have been created by adding various ingredients to rice in order to increase the amount that could be eaten, particularly in areas with relatively low levels of rice production. It was difficult for rice to be a diet mainstay in areas unsuitable for rice cultivation. In fact, even in areas that were suitable for rice cultivation, rice remained a valuable cash crop for small farmers, who used it to pay rent to their landowners. Because of this, once the harvested rice had been divided up for weddings and funerals, the remainder was often sold by the farmers. As a result, to increase the bulk of the leftover rice scraps that could be eaten, a dish was created in which seasoned and boiled vegetables such as potatoes and daikon radish were added. The Katemeshi which is served at school lunches in the northern part of Saitama Prefecture is made of vinegared rice mixed with regional ingredients. By contrast, in the southern part of the Prefecture, which includes Saitama City, Katemeshi is made by mixing either white or light brown rice with “zuiki” (dried taro stems). In the Chichibu region, adding “zuiki” to rice is also standard practice. Thus, one of Katemeshi's characteristics is that the flavor of the rice and the ingredients that are added to it vary depending on the region and the family serving it. Although it is popular today as a home-cooked meal, the fact that Katemeshi is made with soy sauce, which was known among farmers as a seasoning for “hare no hi” (special occasions), indicates that it was actually a dish mostly eaten for special occasions. In fact, it is said to have been cooked more often than “Gomoku Chirashi”, another rice dish eaten on “hare no hi”. Especially in urban areas, it was eaten for “hare no hi” in the same way as sushi.
• 🍱Katemeshi📍 GunmaIn a time when rice was in short supply, various dishes were devised to supplement rice. In addition to using wheat as a staple food, such as using wheat to make “okirikomi,” various ingredients were added to rice to make it bulkier and more filling. Katemeshi was originally one of those thought-up dishes. It refers to rice mixed with filling ingredients such as barley, beans, radish, and seaweed. Kate refers to ingredients that are added to rice to increase the volume of the rice. Now that rice is widely available and easy to obtain, you can enjoy mixing in your favorite ingredients and seasonal vegetables. It has become popular as gomoku rice or mixed rice made by mixing seasonal ingredients such as “bamboo shoots“ and “matsutake mushrooms with rice“.
• 🍚Katemeshi (loaded rice)📍 KanagawaKatemeshi, or loaded rice, is a local dish of Sagamihara City that has been passed down over many years. It is a kitchen-sink meal made by mixing together white rice and broth-simmered vegetables. At one time, much of Sagamihara's soil was covered in volcanic ash and sterile. Rather than rice, sweet potato and wheat were widely cultivated. Katemeshi is a dish that adds vegetables like radish and potato to rice in order to make the most of that precious ingredient. The name “katemeshi” comes from it being a food (meshi) that provided sustenance (kate) for farmers working in the fields. On special days, such as festivals or during the Higan holiday period, loaded rice is served packed full of ingredients.
• 🍜Katsudon (Rice Topped with Pork Cutlet)📍 YamanashiWhen ordering “katsudon” in Yamanashi prefecture, the rice dish is served with julienned cabbage and pork cutlet on top. A thick sauce is poured on top of the ingredients and when combined with the freshly cooked pork cutlet, the soup from the meat and the sauce are delicious together. The cabbage tones down the oil from the pork, and one can fully enjoy this dish until the end. In other prefectures of Japan, “katsudon” is made with egg but this dish is called “ni-katsudon” in Yamanashi. It is said that “katsudon” was first made in Yamanashi during the Meiji era, at a soba shop. It is said that the owner of “Okumura Honten,” a soba shop in Yamanashi with a 360-year history, visited Tokyo during the Meiji era and ate pork cutlet there. He loved the pork cutlet so much that he wanted to serve it at his soba shop as well. At the time, soba shops mainly delivered the noodles to peoples' houses so he created a new menu that could be served in one bowl, which is how “katsudon” is said to have been born in Yamanashi.
• 🍱Katsumeshi📍 HyōgoKatsu-meshi" is a Western-style dish consisting of a flat beef cutlet on top of rice served on a Western-style plate, topped with demi-glace sauce and served with boiled cabbage on the side. It is a local dish of Kakogawa. It was first invented at a diner in town shortly after the war, when beef cutlets were still a rarity, as a Western-style dish that could be easily eaten with chopsticks without a knife and fork. Later, other diners began to offer katsumeshi with a sweet and spicy sauce and other innovations, and the dish spread throughout Kakogawa City. Today, new types of katsumeshi are being introduced, such as using pork, chicken, and shrimp cutlets as well as beef, and offering sauces other than demi-glace sauce. At stores in and around Kakogawa City, one can enjoy a variety of variations, different from store to store.
• 🍜Kawara Soba (BBQ Soba on tile)📍 YamaguchiA representative soul food of Yamaguchi Prefecture, widely known across Japan, is "Kawara Soba" (Tile Soba). This dish is served on a hot tile, topped with cha-soba (green tea buckwheat noodles), Kinshi Tamago (shredded omelet), beef, and other ingredients, and it is enjoyed with noodle dipping sauce. Often accompanied by lemon and grated daikon radish, "Kawara Soba" offers a variety of flavors. The origin of "Kawara Soba" dates back to 1961 (Showa 36). At that time, a ryokan (Japanese inn) operator in Kawatana Onsen, who now runs a specialized "Kawara Soba" restaurant, was contemplating the need for a specialty in the area. The inspiration came from a story told by an elder about Satsuma soldiers during the Satsuma Rebellion, who supposedly grilled meat and wild plants on tiles in Kumamoto. Moreover, during the Edo period, Kawatana Onsen prospered as a therapeutic hot spring resort, and to maintain public order, ordinary people were allowed to use "kawara" (tiles) in their daily lives. Tiles were considered indispensable. There is also an anecdote about people grilling and eating various things on tiles, which contributed to the birth of "Kawara Soba." Although "Kawara Soba" disappeared with the closure of the ryokan where it originated, the dish made a comeback. Responding to the voices of customers who wanted to taste it again, dedicated restaurants opened, and it began to be offered in other ryokans and eateries. While it is a relatively recent addition to culinary history, "Kawara Soba" is expected to endure in the future of Yamaguchi Prefecture, becoming a local specialty.
• 🍱Keichan📍 GifuChicken and vegetables are mixed with a special sauce and stir-fried, although the seasoning varies from region to region and from household to household. It is said that it was first made around 1950, imitating Genghis Khan, which was eaten in some regions of Gifu Prefecture. Later, from around 1960, local butcher stores and izakaya (Japanese-style pubs) began to make their own improvements, giving birth to chicken chan with a rich regional flavor in many different regions. It is said that chicken chow was first eaten as a valuable source of protein after the chickens that were kept in each household stopped laying eggs, and at that time, it was a treat to be enjoyed on special occasions. Some say that the name "keichan" comes from the fact that grilled pork hormone is called "tonchan (pig-chan)," while others say that the name "keichan" came from "keijan (chicken sauce)," a combination of "chan" meaning "to mix" and "jan (sauce)," and "keichan.
• 🍚Keihan (Chicken rice)📍 Kagoshima“Keihan (Chicken rice)" is a typical local dish of the Amami region. It consists of shredded chicken meat, dried shiitake mushrooms, thin strips of egg, papaya preserved in miso and mandarin orange peel on white rice, which is served with chicken stock soup. It is said to have originated in the Amami Islands, which were once under the control of the Satsuma domain, and was created to soften the intimidating attitude of officials coming from the Kagoshima mainland. The officials were treated to "Keihan (chicken rice)", which was made with all the ingredients of chicken, an extremely valuable food at the time. Then, it was not yet customary to pour soup over the food, and it was eaten in the style of cooked chicken rice. Since the beginning of the Showa period (1926-1989), the arrangement of adding chicken soup over it became popular, and it is now a common practice.
• 🍱Keiran📍 AomoriIn November, when the rice harvest is over and the farming season has come to a close, there is a custom called "Autumn Festival". Neighbors and relatives are invited to celebrate the successful completion of rice cultivation, and a feast is served in appreciation of the year's hard work. Keiran" is one of the most popular dishes among the autumn-finishing feasts. It is a light-flavored clear soup with two white egg-shaped dumplings floating on the top of the bowl. When the autumn harvest is celebrated with sake, the bowl is filled to the brim with a larger bowl of "keiran" and is eaten in a lively atmosphere. Originally from Kyoto, this dish is said to have been introduced to the former Nanbu domain along with the transmission of Kamigata culture, and is now found in the Shimokita region of Aomori Prefecture, Iwate Prefecture, and parts of Akita Prefecture.
• 🍱Kenchan📍 ŌitaKunisaki City occupies the eastern part of the Kunisaki Peninsula jutting out into the Seto Inland Sea, facing the Suo Nada and Iyonada Seas. It consists of radiant valleys centered around Mt. Futago and Mt. Monju located in the central part of the Eastern Peninsula, and quiet small rivers that flow through the mountains. At the foot of Mt. Futago, there are temples of the Shinto-Buddhist custom culture of Rokugo Manzan. Agriculture is also practiced, and mandarin oranges, shiitake mushrooms, strawberries, and melons are some of the specialties that grow here. "Kenchan" is a local dish eaten in Kunisaki City. It is a soup made with plenty of root vegetables such as radishes, taro, and carrots, and is called "kenchin soup" in some regions. As for the origin, it is said to be in Kenchoji, a temple of Zen Buddhism in Kamakura City, Kanagawa Prefecture. It is said that the Kazuhisa of Kenchoji Temple ate vegetable scraps and skins as soup to avoid wasting them, and this eventually became known as "Kenchojiru" and came to be called by local names such as "Kenchan" and "Kenchinjiru". In Kunisaki City, there is a recipe for eating udon noodles together with root vegetables. Also, depending on the region, soup stock may be made from grilled eso (fish of the Eso family).
• 🍱Kenchin jiru📍 KanagawaThis dish is made by frying daikon radish, carrots, and other vegetables in oil and then simmering them. There are various theories as to its origin. One theory is that the Japanese word "makijen," a type of Chinese vegetarian cuisine known as fucha, became Japanese, while another says that "Kencho soup" made at Kenchoji Temple in Kamakura came to be called "Kenchin Jiru" at some point. Kenchin Jiru is now served in many parts of Japan, but it has been served at Kenchoji Temple for more than 700 years, and according to one theory, it spread throughout the country as monks trained at Kenchoji Temple were dispatched to various regions. Kenchoji's Kenchin Jiru is a vegetarian dish, which means that no animal products are used, and the broth is made from kelp and shiitake mushrooms. Despite its image as a vegetarian dish, Kenchin Jiru is made from vegetable scraps left over from other vegetarian dishes, which is why so many vegetables are used in Kenchin Jiru. Kenchin-jiru is made with tofu, which is said to have originated when the first abbot of Kenchoji Temple picked up tofu that had been dropped by ascetic monks, washed it, and put it in the soup.
• 🍱Kenchin-jiru📍 Iwate"Kenchin-jiru" is a soup flavored with soy sauce and made with finely cut carrot, daikon radish, gobou (burdock root) and other vegetables which are stir fried with tofu. The soup was first made in Kanagawa prefecture and is also a traditional soup made in Iwate, Oita, Ibaraki, and other prefectures. The ingredients used for the soup differ depending on where it is made. In Iwate, there is no meat used for the soup and stir-fried tofu is used instead. In the past, women would make firm tofu at home to be used for the soup. Nowadays, this soup is made at home and is eaten regularly but in the past, the soup was made and eaten after the harvesttime to celebrate the arduous work of the farmers, or for the New Year holidays. This soup was made in substantial amounts in January and reheated before eating to allow the women in the family to take a break from cooking. The soup becomes even more delicious after reheating it the day after it is made as the flavor of the soup gets absorbed into the ingredients.
• 🍱Kenchou📍 YamaguchiKenchou" is a simple dish made by boiling tofu, radish, and carrot. It is a dish that has been handed down from generation to generation, and depending on the region and household, various ingredients such as taro, deep-fried tofu, konnyaku, chicken, and shiitake mushrooms may be added. It is often made in large pots and simmered over and over for several days. Because it is prepared with a sweet and spicy, slightly strong flavor, it is a good accompaniment to rice. It is also sometimes made into a soup and eaten as "kenchou-jiru. There are various theories as to its origin, one of which is the "Nagasaki Kenchon Theory. Nagasaki kenchon" is a soup or steamed dish made by stir-frying shredded vegetables and tofu. It is said to have originated after the Edo period (1603-1867) and was a dish for special occasions such as Buddhist memorial services. Another origin of kencho is the "Kamakura Kenchoji theory," which is based on a soup of stir-fried vegetables and tofu that was eaten as an everyday meal in the Kamakura period. The "Kamakura Kenchoji theory" is considered to be the most likely explanation, especially in Shimonoseki, where "Kencho" is an everyday dish and the city has a history of being a trading center.
• 🍱Kenojiru📍 AomoriThis is a typical local dish of Tsugaru region. There are various theories about its origin, such as that it is called "kuyu-no soup" because "ku (porridge)" is called "ke (rice porridge)" in Tsugaru dialect. It is said that chopped ingredients were eaten as if they were rice in the days when rice was precious. Some say that it has been passed down since the time of Tame-nobu, the founder of the Tsugaru Clan, about 400 years ago. Originally, it was a small New Year's dish that was prepared for the men when their wives, who were busy taking care of the family and guests during the New Year's holiday, would return home for the holidays. As a nutritious preserved food, it was eaten for days after the frozen soup was broken down and reheated.
• 🍡Kibi-mochi / Awa-mochi / Tochi-mochi (Miscellaneous grains Mochi)📍 KyotoKyoto Prefecture has the Tango Mountains in the north, the Tanba Mountains in the center, and a low mountain range of less than 1000 meters, and most of the area from the Chutan region to the Nantan region is mountainous. From the Tamba Mountains, large and small rivers, including the Katsura River, flow between the mountains, and satoyama (area between pristine nature and urban areas, made up of villages, farmland, and secondary forests etc.) are scattered throughout the prefecture. In mountainous areas where there is little flat land, rice and wheat cannot be harvested sufficiently, so mochi (rice cakes), were made from miscellaneous grains, such as "kibi" (common millet), "awa" (foxtail millet), or “tochi-no-mi" (Japanese horse chesnuts). In times when rice could not be produced sufficiently, mochi were eaten as a substitute for the staple food. Mochi made with miscellaneous grains are eaten in many parts of Japan, other than Kyoto Prefecture. Miscellaneous grains, used to be grown everywhere, but since rice has been bred to be easier to grow, miscellaneous grains have conversely become scarce. In recent years, however, miscellaneous grains have been attracting more and more attention as a healthy food due to their high nutritional value.
• 🍱Kibinago no Hokaburi📍 KōchiIn Kochi prefecture, sardines were soaked in vinegar and made into sushi using “okara” (=soy pulp) instead of rice, and this was called “tamazushi” because in Kochi, people refer to okara as “otama”. Okara was used instead of rice because rice was considered a delicacy in the past. Okara is soy pulp which is a by-product of tofu and the people of Kochi made good use of it in this way. “Kibinago no Hokaburi” is a type of tamazushi using the fish “kibinago” (=silver-stripe round herring), which is a small fish measuring to around 10cm in length. The small kibinago is carefully opened by hand and soaked in vinegar and then wrapped around the okara. The cute roundness of the sushi is said to look like the shape of a person's head which is how it got the name “Hokaburi”, meaning a person wearing a washcloth on their head. Sukumo city actively promotes “Kibinago no Hokaburi” as one of their specialties. Kibinago are caught in large amounts in Sukumo Bay and in 1985, the area caught over 3,000 tons of kibinago. The number of fish caught has since decreased but in in the early 1990s, more than 2,000 tons of kibinago were still being caught. Kibinago is still popular today and it is served at local restaurants as sashimi, tempura and “nanbanzuke” (=marinade of sweet and peppery vegetable sauce). In Shimanto city and surrounding areas, sardines are used instead of kibinago, and the dish is called “rokuyata”.
• 🐟Kibinagono-sashimi (Kibinago sashimi)📍 KagoshimaKagoshima Prefecture is blessed with a wide range of fishing grounds, including Kagoshima Bay, the East China Sea, and the Pacific Ocean, and is rich in seafood. Among these, Kibinago is an indispensable fish in Kagoshima's local cuisine. Kibinago is a member of the herring family and measures about 10 cm in length. Although it has unique band-like stripes, it is said that in the dialect of the southern part of Kagoshima Prefecture, the obi is called "kibi" and the small fish is called "nago," so it came to be called Kibinago according to its distinctive appearance. Koshiki-shima Island, located west of the Kagoshima mainland, is particularly well known as a production center of Kibinago, accounting for more than 20% of the nation's total landings of Kibinago. Because it loses its freshness very quickly, it is not widely distributed outside of the catch area, but because Kagoshima Prefecture has a large catch, various Kibinago dishes are popular. Tempura and Nambanzuke are popular dishes, but "Kibinago sashimi" is a privilege only available in areas where fresh Kibinago is available. "Kibinago sashimi" is characterized by being made in the shape of a chrysanthemum flower and served with vinegared miso paste.
• 🍱Kigosho📍 KyotoFushimi Togarashi" is a traditional Kyoto vegetable cultivated in the Fushimi Ward area of Kyoto City. Although the details are not clear, it is recorded in "Yongshu fushi," a geographical journal compiled in 1684, that it was cultivated in Yamashiro-no-kuni (present-day southern part of Kyoto Prefecture). Kyoto Prefecture has designated vegetables that have been cultivated in the prefecture since ancient times as "Kyoto's traditional vegetables" and is attempting to brand them. In branding, the vegetables are defined as those introduced before the Meiji era, and are grown in all areas of Kyoto Prefecture, excluding mushrooms and ferns. While chili peppers are generally thought of as spicy, the Fushimi Togarashi is also known as "Fushimi amanaga" because it is not spicy and has a unique sweet taste. When ripe, the fruit turns red like a red pepper, but the pungency does not increase. The blue and red fruits are sometimes combined to add color to dishes. Compared to the "Manganji Togarashi," which is also grown in Kyoto, it is slender and 10 to 15 cm long. In the market, it is known by the nickname "Aoto. The young leaves are called "Kigosho" and together with the small fruits are used for food such as tsukudani. Fushimi Togarashi is often used, but other chili peppers may also be used. The leaves are tender and have a subtle chili pepper flavor and a distinctive bitterness.
• 🍱Kiinai Okowa📍 AichiWhen it comes to the cuisine of Children's Day (Tango no Sekku), "Chimaki" and "Kashiwamochi" are representative, but in Aichi Prefecture, in addition to these, there is a custom of eating "Kii-nai Okowa". It is also known as "Kiihan" or "Kimeshi." While similar dishes exist in Oita and Shizuoka Prefectures, the names differ, with them being called "Ouhan" and "Someii" respectively. During Children's Day, various prayers and rituals are performed to wish for the healthy growth and well-being of boys. For example, the carp streamers ("Koinobori") are decorated to symbolize the desire for success, based on the legend that carp that swim upstream and overcome the waterfall called "Ryumon" transform into dragons. The samurai helmet and armor also have significance, representing the protection of the body. Shobu (iris) is another essential item during Children's Day, believed to ward off evil, and it is incorporated into dishes like Chimaki and Shobuyu (iris-flavored hot water). Similarly, "Kii-nai Okowa" is associated with the belief that the color yellow wards off evil, and the accompanying black beans carry prayers for good health. In the past, red rice served at celebratory occasions was considered a luxurious dish. To make a more accessible alternative, people began using kuromame (black soybeans) and kuchinashi (gardenia) seeds to color rice yellow, marking the beginning of "Kii-nai Okowa."
• 🍚Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish))📍 EhimePheasants in Japan have been popular since ancient times, as seen in the Japanese folk tale "Momotaro". The pheasant is not a migratory bird, but a resident bird that lives in close proximity to homes. It has long been known as a noble bird, so much so that it has been designated as the national bird of Japan, and its meat has long been eaten as a valuable food. In recent years, however, due to environmental changes in Japan's rural landscape, pheasants have become scarce, and opportunities to eat them have decreased. Pheasant meat has a strong aroma, which is somewhat mellowed when roasted or boiled. Pheasant meat is easily dry and elastic when chewed, and has a delicious flavor, but is very light. Its white color and low fat content make it suitable for aging. The pheasant meat is mixed with Kiriboshi Daikon(=Dried strips of Daikon radish), a preserved food dried in the sunshine of the Seto Inland Sea, to make a mixed rice dish.
• 🍱Kimpira (Stir-fried root vegetables)📍 TokyoThe name "kimpira" is said to be derived from the character "Sakata Kimpira" in the popular early Edo period "Jōruri" (a form of puppet theater) called "Kimpira Jōruri." Kimpira is depicted as the son of Sakata no Kintoki, more commonly known as Kintaro, a legendary hero. The term "kimpira" eventually became associated with a cooking style that involves stir-frying and simmering vegetables, typically julienned, or shredded, with soy sauce and sugar. The term "Kimpira" is said to have originated from the analogy of the robust texture and crunchiness of gobou (burdock root), as well as the spiciness of red chili pepper, to the strength and valor of Sakata Kimpira. Furthermore, gobo (burdock root) is one of the traditional vegetables that has been passed down since ancient times in the Edo-Tokyo region. It is considered alongside other traditional vegetables such as Kyoto vegetables and Kaga vegetables. In particular, "Takinogawa Gobou," named after the cultivation area of Takinogawa Village at that time, holds a long and storied history. It is said that "Samurai" gathered through the "Sankin-kōtai" system cultivated vegetable seeds brought from their hometowns, engaging in selective breeding. Alongside vegetables like "Nerima Daikon," they established these varieties as Edo vegetables. Over 90% of the burdock root cultivated in Japan today is descended from the "Takinogawa Gobou," a variety that has undergone improvement over many years.
• 🍡Kinka mochi📍 AomoriIn the southern region, which has suffered from cold damage to rice cultivation caused by the "Yamase" (the name given to a cold Pacific wind) since ancient times, a culture of minor grains such as wheat, millet, Japanese millet and buckwheat developed. "Kinkamochi" is an unusual local delicacy born from this environment. It is made from brown sugar, walnuts and miso paste, wrapped in a flour skin, shaped into a half-moon shape and boiled. It is said to have been named "kinka mochi" (kinka meaning gold coin) because brown sugar was very expensive and a luxury item, and has been made by households for more than 100 years, offered at Buddhist altars on the Oobon (Bon Festival) and to agricultural deities for the New Year. It is also called 'bahorimochi' because its half-moon shape resembles a woven hat worn during farming, "kamasu mochi" because it resembles a grain storage bag called a "kamasu", and "mimikko mochi" and 'kai (shellfish) mochi' because of the similarity in shape.
• 🍲Kinme no Nitsuke (Stewed Red Snapper)📍 ShizuokaThe Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (splendid alfonsino), and Shimoda Port is Japan's leading fishing port for the catch of Kinmedai. There are three types of Kinmedai caught in Izu: Jikinmedai (local Kinmedai, also known as Inatori Kinmedai or Himodori Kinmedai), Shimakinmedai (Island Kinmedai), and Okikinmedai (Offshore Kinmedai). Among them, Jikinmedai is considered the finest Kinmedai, known for its excellent richness and flavor. It is caught through single-line fishing, but the catch has dramatically decreased, making it a difficult-to-obtain brand of Kinmedai. The Kinmedai landed at Inatori Fishing Port in Higashi-Izu Town is this local Kinmedai, referred to as "Inatori Kinme." The representative dishes for Kinmedai include sashimi and simmered dishes. In the case of simmering, the fish, either in slices or as a whole, is sweetly simmered in soy sauce, sake, and sugar. In recent years, various menus beyond sashimi and simmered dishes have also been developed.
• 🍱Kinome-ae of bamboo shoots📍 KyotoThe "Kyoto bamboo shoots" are known for their soft, white flesh and lack of bitterness, and are cultivated in a unique way using the moso bamboo variety. The Kyoto-style softening method is used including processes such as “Shindome” to stop the ends of the parent bamboo, “Shikiwara” to spread straw over the entire field, and “Tsuchiire” which deepens the soil layer and prevents the skin of the bamboo shoots from oxidizing and turning black. In addition to this meticulous work, the Nishiyama area, the largest production area for bamboo shoots in Kyoto Prefecture, has acidic soil with good drainage and high magnesium content, and many hills with good sunshine, which makes it possible to grow high-quality bamboo shoots. As the region is famous for its bamboo shoots, there is a tradition of tasting them in various ways in spring when they are in season. If you are lucky enough to get some freshly harvested bamboo shoots, they are served as popular dishes such as sashimi, “bamboo rice” and “Wakatakeni” (simmered bamboo shoots). “Kinome-ae of bamboo shoots” is very popular as a reminder of the arrival of spring. It is a dish of bamboo shoots dressed with Kinome (leaves of Japanese pepper) which are also in season in spring. “Kinome-ae" is a local dish that is so widely and commonly known that it reminds people of bamboo shoots.
• 🍱Kintokimame-iri-Barazushi (Barazushi with red kidney beans)📍 TokushimaBarazushi is made by mixing red kidney beans sweetly boiled with soy sauce and sugar as well as seasonal ingredients with vinegared rice. Tokushima's soil was originally difficult for rice to grow in, so it is said that this local cuisine originated from the idea of adding various ingredients instead of rice to bulk it up. The ingredients used vary depending on the region and season, and it is also called by a variety of names, including “mazekuri,” “gomokuzushi,” “kakimaze,” and “osumoji” in addition to “barazushi.” The vinegared rice is sometimes flavored with shredded yuzu peel or sesame seeds, making it a dish with a gorgeous aroma, appearance, and flavor. By the way, red kidney beans are a familiar ingredient in Tokushima. A variety of local dishes are popular, such as “mametentama,” which is okonomiyaki with red kidney beans added, and “renbu (denbu),” which is simmered red kidney beans, black beans, and root vegetables.
• 🍱Kinzanji miso📍 WakayamaIn 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make Kaizanji miso in Sou (China), where he had trained, and brought it back to Japan. When he built Koukokuji Temple, he introduced the method to Yuasa Town and the surrounding area, where the water quality was suitable for manufacturing miso and soy sauce, and it is said to have spread. It is believed to be the founder of soy sauce and miso. For the next 300 years or so, farmers made soy sauce for their own use, but in the Edo period (1603-1867), it came to the attention of the shogunate and was commercialized.
• 🍱Kinzanji-Miso📍 Chiba"Kinzanji Miso" is a specialty product of Togane City in Chiba Prefecture and is a type of miso that has been produced in Chiba Prefecture since ancient times. This miso is made by combining soybeans with wheat gluten and adding vegetables such as winter melons, eggplants, and ginger. It is a regional dish enjoyed not only in Chiba Prefecture but also in other areas such as Wakayama, Aichi, and Shizuoka Prefectures. According to one theory about its origin, Kukai (Kobo Daishi) visited Tang (present-day China) as part of a diplomatic mission, underwent training at temples such as Kinzanji, and upon returning to Japan, passed on the method of making "Kinzanji Miso." Another theory suggests that Shingon Buddhist monk, Shinchi Kakushin (Hotokugonshi), from the Kamakura period traveled to Song (another historical Chinese era), trained at Kinzanji, and upon returning to Japan, passed on the production method when founding Mt. Washimiya Kokoku-ji in Wakayama Prefecture. Later, during the Edo period, Tokugawa Yoshimune, the eighth shogun, is said to have gifted Kinzanji Miso to the shogunate, which led to its popularity in Edo (present-day Tokyo). There is also a theory that Kinzanji Miso played a role in the origin of soy sauce.
• 🍱Kinzanji-Miso📍 Shizuoka"Kinzanji-Miso" is a fermented food made by fermenting grains, and contains Tougan(=White gourd), eggplant, perilla seeds, ginger, etc. It is a type of "Name-miso" that is eaten as is as a side dish or snack rather than as a seasoning. Originally, it was a preserved food for eating summer vegetables in winter at temples. There is a theory that miso was first introduced to Wakayama Prefecture in the Kamakura period (1185-1333) by a monk, Shinchikakushin, who returned from his training in the Sung Dynasty. Some believe that Kukai, the founder of the Shingon sect of Buddhism, brought it back from Tang. "Kinzanji-Miso" is made in various regions of the prefecture, including the western, central, and eastern parts of the prefecture and the Izu area. In the past, households used to make their own homemade "Kinzanji-Miso", but now many households purchase miso produced by miso suppliers. In addition to Shizuoka Prefecture, it is also eaten in Wakayama, Chiba, and Aichi Prefectures.
• 🍱Kirasumameshi📍 ŌitaUsuki City is located in southeastern Oita Prefecture, and stretches out in an oval shape towards Hoyo Strait. It is on Usuki Bay facing Bungo Channel to the east, and the ridges of Mount Chinnan and Mount Himedake to the southwest. Fishing has long been practiced in the coastal communities, where single-hook handline fishing, longline fishing, and small trawl fishing are used. Specialty products include hairtail, yellowtail and blowfish. “Kirasumameshi” is a local cuisine of Usuki City, along with “Ohan” and “Chadaizushi”. Unlike the familiar winter dish of "Ohan" and the hospitality dish of "Chadaizushi", "Kirasumameshi" is eaten all year round. During the middle of the Edo period (about 1700 - 1750), the Usuki domain, which was often in financial difficulties, issued a decree of thrift and often regulated what to eat and wear. It was during this time that "Kirasumameshi" was born. Leftover sashimi or fish that have been cut were coated with okara, which is the dregs of soybeans, and used to increase the volume. It was a thrifty dish, yet rich in nutrition and loved by the common people. In the Usuki region's dialect, okara is called "kirazu", and “mabusu” (dredge) is called "mamesu”. Therefore, the dish is named "Kirasumamesi", which means sashimi dredged (“mamesu”) with “kirazu”. During the era of the domain, merchants and people delivering "Nengu (annual tributes)" from the mountains were said to look forward to eating “Kirasumameshi” with great expectation.
• 🍡Kirazumochi📍 KōchiOkara, a byproduct of tofu production, is eaten in many parts of Japan and is called variously "Unohana", "Kirazu", "Kara", "Kasu", and "Otama". The name "kirizushi" is derived from "kirizushi," which means that it does not need to be cut with a knife when cooking. Also, dishes using "kirizushi" were served at wedding celebrations as a good luck charm, with the hope of "never breaking the marriage bond". Kirazu mochi is a local sweet made from this bean curd. Kirazu mochi is a rice cake made of glutinous rice and kirazu mixed with sweet red bean paste, and is only found in the Ogawa area in the western part of Sagawa. In the old days, it was customary to make tofu before New Year's, and each family would ask a contracted soybean grinder to grind a square of soybeans for them. Making tofu produces okara (bean curd). This bean curd was made into "kirazu-mochi" and eaten at New Year's, just like tofu. In Kochi Prefecture, sweetened and roasted okara has been a common side dish for a long time, including "tai no tama-mushi" (sea bream steamed in soy sauce), which is made by stuffing seasoned okara into the back of open sea bream and steaming it; "tama-zushi" (sushi ball with sardines in vinegar), which is made by rolling okara into round balls and placing them on top; and "kibinago no hokaburi" (yellowtail roe wrapped with kibinago), which is made by rolling okara with kibinago. and "Kibinago no Hookaburi," which is made by wrapping okara with kibinago (dried yellowtail).
• 🍡Kiriboshi Imo (Dried strips of Sweet Potato)📍 ShizuokaIt is said that the origin of ‘kiriboshi imo' is Shizuoka Prefecture. In Edo Era, Gon'emon Ohsawa rescued the ship from Satsuma (current Kagoshima Prefecture) wrecked at the offshore of Omaezaki. This made sweet potato introduced in Shizuoka Prefecture. After that, the cultivation of sweet potato has been prevailing in the prefecture, and ‘nikiriboshi-hou', the method to dry sliced boiled sweet potato under the sunshine, was invented. They say that it is the origin of ‘hoshi-imo' (dried sweet potato). Drying sweet potato under the sunshine makes potato more distinctive of its sweetness and softness. The area suits to produce dried sweet potato due to ‘enshuu karakkaze' (strong dry wind in winter in Shizuoka) and long daylight.
• 🍲Kiriboshi-daikon no nimono (simmered dried shredded daikon radish)📍 TochigiThis is a dish made by rehydrating "kiriboshi Daikon"(=Dried strips of Daikon radish), adding seasonings, and slowly simmering it. In winter, Tochigi Prefecture experiences dry winds and many continuous sunny days, making it conducive to the production of dried foods such as "Kiriboshi daikon(=dried shredded daikon radish)" and "Imogara (=dried Satoimo(=Japanese taro) stalk). " Dried shredded daikon radish is made by thinly slicing and drying daikon radish, and it is rich in dietary fiber, offering a distinct flavor compared to fresh daikon radish. Even today, it is commonly enjoyed as part of daily meals. In the past, during periods of limited vegetables, especially in winter, it served as a valuable preserved food. One of the representative cooking methods for this is simmering.
• 🍱Kirisensho📍 IwateThe origin of the name "Kirisensho" is said to come from the fact that in the old days, the powder was kneaded with the juice soaked in chopped sansho (Japanese pepper), which was called "Kirisansho", which in turn became "Kirisensho". It has long been eaten mainly in the rice paddy fields of the central part of the prefecture, and has been cherished as an event food. It was offered on Buddhist altars and hina-dan (doll's altars) during celebrations (especially on the Peach Festival), and in the past, girls and their mothers often made it together on the Peach Festival. In this region, a snack between lunch and dinner was called "kobiri (small lunch)," and snacks made from rice flour, wheat flour, millet, beans, and other ingredients that were good for the stomach were often eaten in between farm work. Kirisensho" is one such snack. It is made in Morioka City, Hanamaki City, Shiwa Town, Tono City, and other areas. Each region has its own way of making it, but the common ingredients are rice flour, walnuts, and sesame seeds, and the seasoning is sugar and soy sauce. Brown sugar is often used for the sugar. It is characterized by its simple taste.
• 🍲Kiritanpo Nabe📍 AkitaKiritanpo nabe is a hot pot dish in which rice cooked in a broth made from chicken bones and seasoning is then mashed and combined with vegetables. It originates from the Odate and Kazuno regions, and it is said that it began with people who retreated to the mountains for charcoal-making or logging who would cook mashed leftover rice that had been skewered and grilled with chicken and vegetables. There was a period where the essential ingredient, hinaidori, a breed of chicken native to Akita Prefecture, was designated as a national treasure and couldn't be eaten, but thanks to Hinai's mayor at the time, the crossbred hinaijidori was born, once again restoring that household taste. The meat of hinaijidori resembles the original pheasants and turtledoves in composition, and its fat is smooth, which makes for excellent pairing with "tanpo." The grilled rice on skewers resembles the head of cattails, and has come to be called "tanpo," meaning short head. "Kiritanpo" means cut "tanpo," indicating the shorter length they must be cut into in order to fit into the pot.
• 🍱Kishazu-iri📍 MiyagiTraditional local dish also known as "Kirazu-iri" or "Kishazu-iri". "Kirazu" is another name for ”Okara”(the lees of Tofu), and the Chinese characters meaning “snow-flower greens” have been assigned to it because of its appearance. “Kirazu” is rich in protein, calcium, potassium, and dietary fiber. It contains 11.5 grams of dietary fiber in 100 grams, about twice the amount of dietary fiber found in burdocks. In addition, the dietary fiber in "Kirazu" is a water-insoluble type called cellulose, which is said to promote the natural movement of the intestines. Since it also relieves constipation, it is said to be effective in preventing colon cancer and in reducing weight, and is attracting a great deal of attention as a healthy food. "Kirazu-iri" is stir-fried "Kirazu" with Vegetables, and Mushrooms. It is sometimes made with meat, or seafood, in addition to vegetables. In some regions, it is called "Unohana".
• 🍱Kishimen📍 AichiFlat udon (thick Japanese noodles) about 1 mm thick and 7 to 8 mm wide are called “Kishimen”. It is the soul food of Aichi Prefecture, eaten everywhere, and has its roots in the flat udon (called "Himokawa") that were a specialty of present-day Kariya City. There are many theories about the origin of the name "Kishimen", but it is said to have derived from the Chinese confectionery "Kishimen". Chinese "Kishimen" are made by kneading wheat flour, rolling it out flat, plucking it out with a bamboo tube, etc., in the shape of a go stone, boiling it, and then sprinkling soybean flour over it. It is said that the reason why "Kishimen" has become popular in Aichi Prefecture is that the taste of the dipping sauce is easier to soak up than udon, which suits the people who like strong flavors. In the traditional way, the dipping sauce is seasoned with mackerel scad and tamari (thick soy sauce). This is because the flat noodles have a light taste in the mouth, and the soup needs to be well seasoned. Mackerel scad can be used to extract a thicker soup stock with a more peculiar flavor than bonito. While soy sauce is made of soybeans and wheat, tamari is made almost entirely of soybeans and has a faint, distinctive aroma of miso. By combining this with the soup stock, a thick dipping sauce is prepared.
• 🍱Kishizu📍 IshikawaDaishoji-machi in Kaga City once prospered as the gateway to Daishoji Temple, one of the five Hakusan temples (Hakusan-ji's five branch temples). Kishizu" is a vegetarian dish served at Buddhist memorial services and on the occasion of Hoonko (a traditional event held around the anniversary of the death of Shinran Shonin, the founder of Jodo Shinshu). Kishizu" is a dish of delicacies from the mountains and the sea arranged in a brocade dish (the sauce is called "kishizu"). Kizuzu is a colorful arrangement of long, thin slices of kuzukiri, wakame seaweed, kikurage, bamboo shoots, sudare-fu, yuba (dried bean curd), and other delicacies. Like the traditional vegetarian dish "suizen" (pure white kuzu-kiri made of agar and rice flour) in Wajima City, it is eaten as a substitute for sashimi. Kuzukiri, divided into red and white pieces, is used especially for large-scale events, but is generally substituted with harusame (bean-starch vermicelli). In recent years, cucumbers and other vegetables have been used as chrysanthemum flowers to add a green tinge. The use of refreshing ingredients goes well with the savory sauce made from white sesame seeds and sakekasu (sake lees). In the old days, keshi nuts were used as seasoning, and it is said that the name "kishizu" came from "keshi vinegar.
• 🍜Kitsune Udon📍 OsakaKitsune Udon in Osaka is a dish where udon noodles are topped with a broth made primarily from ingredients like kombu (kelp) and mackerel flakes. This flavorful broth is complemented with sweet and savory simmered aburaage (deep-fried tofu pockets). Osaka udon is known for its broth that blends well with the noodles, providing a chewy yet not overly thick texture. Among the various udon dishes, Kitsune Udon holds a special place in the hearts of Osaka locals and can be considered one of the most beloved udon dishes in the prefecture. The history of noodle consumption, including udon and soba, traces back to being special meals in temples and shrines. Over time, these noodles became a staple in the daily diet of people across Japan. In Osaka, the history of udon consumption is extensive. During the construction of Osaka Castle by Toyotomi Hideyoshi, there were reports of udon and soba shops lining an area known as "Sunaba" (a material storage location) near present-day Shinmachi in Osaka. The widespread popularity of udon in Osaka began around the mid-Edo period. As commerce thrived in the bustling city known as the "Kitchen of the Nation," ingredients such as kombu from Hokkaido, wheat flour, and salt gathered along with various foodstuffs. These carefully selected ingredients were used to make udon. In the early Meiji era, numerous noodle factories emerged in Osaka, and due to the busy nature of these establishments, many eateries began sourcing noodles from these factories. Simultaneously, both restaurants and households put considerable effort into refining the taste of their broths and dipping sauces. It is said that Kitsune Udon had its origins in 1893 (Meiji 26) at the udon shop "Matsubaya" (now Usamitei Matsubaya) in the Osaka district of Funamachi. A customer placed a piece of aburaage served as a side dish on plain udon and enjoyed the combination. This marked the beginning of Kitsune Udon in Osaka. Osaka residents take great pride in their rich broth culture and their deep affection for konamon (flour-based food) culture. Kitsune Udon perfectly embodies these two elements, offering a simple yet deeply satisfying culinary experience for the people of Osaka.
• 🍱Koayu-no-sanshoni📍 Shiga“Koayu-no-sanshoni” is a dish that has been handed down since ancient times. Koayu, a specialty of Lake Biwa which can be caught from May to early August, is used to make a sweet and salty tsukudani. Koayu, moroko, gori, and other fish are used for lake fish tsukudani. Freshwater fish have a unique odor, so ginger and Japanese pepper are often boiled together to eliminate that odor. In addition, care has been taken to prevent it from falling apart while simmering, such as using starch syrup and not turning the pot over. The method of cooking this lake fish tsukudani differs depending on the region and household, so each family can bring its own tsukudani and enjoy the taste of each family's version. In 1998, lake fish tsukudani was selected as a “property of Shiga's food culture,” an intangible folk cultural property of Shiga Prefecture. The ayu that live in Lake Biwa grow only to about 7 cm in length due to the food they eat, so they are called koayu. The texture is also soft, making it an easy-to-eat fish. When koayu in Lake Biwa go upstream, they eat sphagnum moss and grow to a size of about 20 cm, so from long ago, fry have been shipped all over the country and released into rivers.
• 🥩Kobe Beef Steak📍 Hyōgo‘Kobe Beef Steak', grilled beef on an iron plate flavored with salt and pepper and served with steak sauce or mustard, is famous overseas, too. Actually, however, there is no breed called ‘Kobe beef'. Kobe beef is actually ‘Tajima Ushi', grown in Tajima Area in Hyogo Prefecture. We designate ‘Tajima Ushi' beef as ‘Kobe Beef' when ‘Tajima Ushi' grown in Hyogo Prefecture was slaughtered at slaughtering centers in the prefecture and meets the strict standards. ‘Tajima Ushi' was originally used for agricultural purposes in Tajima area, facing the Japan Sea. It became well-known as ‘Kobe Beef' because Yokohama Port opened in 1859. Beef was originally imported for foreign visitors to Japan, but 30~40 of ‘Tajima Ushi' was sold per one foreign ship at Kobe Port and sent to Yokohama Port as it wasn't enough. ‘Tajima Ushi' got favorable reputation among foreigners, then it became widespread as ‘Kobe Beef'. After Kobe Port was open, habit of eating beef started prevailing. In addition, there were many farms build in Yabu-gun Ueno-mura and Shitsumi-gun Ohzasa-mura to increase breeding the beef, and Toyooka City and Hyogo Prefecture supported it.
• 🍱Kobu-Zushi📍 KōchiThe recipe for "Kobu-Zushi" is different in the central and western parts of the prefecture. The central part of the prefecture eats "Ita-Kobu-Zushi". This is sushi rice wrapped in thin, white, "Shiroita-Kombu (=White kelp)". On the other hand, the western part of the prefecture eats "Kuro-Kobu-Zushi," which has a contrasting black appearance. This one is wrapped in Kombu (=Kelp). They were all served to guests on celebratory occasions such as weddings, funerals, and other festivals and events. It is thought that the food culture in the region was divided because "Shiroita-Kombu (=White kelp)" was more expensive and harder to obtain. Unlike "Norimaki", "Kobu-Zushi" has no core ingredients. Another type of “Makizushi” is "Tamago-Zushi". This is sushi rice rolled with a thinly baked omelet. In the Nakamura area, customers were given a folded box containing "Kobu-Zushi," "Tamago-Zushi", "Maki-Zushi", and "Saba-no-Sugata-Zushi" to take home with them when they returned from a celebration. Since the boxes were given to each guest individually, the whole family worked together to prepare them, with help from neighbors. The preparation was hard work, but it was also a scene of happy family life.
• 🍱Kobujime📍 ToyamaKobujime, which is made by sandwiching fresh sashimi with kombu, was created during the Edo period by combining Hokkaido kombu brought by Kitamaebune with fish caught in Toyama Bay. Kombu absorbs excess water from the fish and makes it last longer, so it was a way to preserve raw fish in those days when there were no refrigerators, but the flavor of the fish soaked in with the umami of kombu becomes richer and the flesh ages, giving it just the right amount of elasticity, thereby making it more delicious. Most of the kombu used for cooking in Toyama Prefecture, including kobujime, is Rausu kombu from Hokkaido. It is said that one of the reasons for this is that during the Meiji period, many of the citizens of Toyama Prefecture who moved to Hokkaido for development purposes lived in the Rausu region, and there they sent Rausu kelp, a specialty of the town, to their relatives in Toyama. The standard fish used for kobujime is swordfish, which Toyama residents call “sasu,” but other white fish such as sea bream and flounder, as well as Toyama's specialties, white shrimp and firefly squid, are also used. White shrimp kobujime is also a hometown-certified food selected by the prefecture.
• 🍱Kobumaki📍 HokkaidoIn Hokkaido, which is one of the largest producers of kelp in Japan, "Kombu-maki" (kelp rolls), in which fish such as salmon and herring are rolled in kelp, has taken root. Kombu-rolls are often made with Hidaka kelp, which is soft and low in fiber content and is found in the Hidaka region. Today, kelp rolls are also made throughout Japan, and are often served at New Year's. Hokkaido accounts for 90% of the nation's kelp roll production. Hokkaido is Japan's leading kelp producer, accounting for 90% of the nation's total production. Kombu has a long history, and is even mentioned in the "Shoku Nihon Ki" (Records of Japan) in the 16th year of the Enryaku era (797). In the Kamakura period (1185-1333), trading ships began to carry kelp between the Matsumae area and Honshu, and in the Muromachi period (1333-1573), kelp was carried to Tsuruga in Echizen Province (present Fukui Prefecture) and then to Kyoto and Osaka. Later, as kelp fishing flourished during the Edo period (1603-1867), consumption of kelp increased, and it became a major transport item on the "Kitamae-bune," a Kansai route around the Sea of Japan. Kombu-maki" was made by combining kombu with herring, whose catches were high during the same period, and salmon, a specialty of Hokkaido, and became a local dish of Hokkaido.
• 🍱Kobumaki/Boumaki (Kelp Roll/Stick Roll)📍 FukuiDuring the mid-18th century, from the middle of the Edo period to the Meiji 30s, merchant ships called "Kitamae-bune" sailed westbound from Hokkaido to Osaka, trading goods as they traveled from one port to another. The ships were not only used for transporting cargo but also for buying inexpensive goods in bulk at ports of call and selling them at high prices in other ports, making a large profit. Hokkaido is responsible for ninety percent of the kelp distributed in Japan, but it was transported to western Japan on the Kitamae-bune. This led to the creation of Japanese cuisine using kelp in many regions. Tsuruga, located in Fukui Prefecture, was one of the ports of call for the Kitamae-bune. With its prosperity, food culture from different regions was brought in. Kelp and herring were two of the most prominent foods brought from the north. Kombumaki, a kelp roll with kelp wrapped around a dried and sliced red herring and boiled until tender, is a good-luck food that brings good fortune. Slicing the herring into round pieces also has the meaning of wishing for happiness. It has become a staple local dish for celebratory occasions and is especially eaten during autumn festivals and New Year's.
• 🍲Kobuna-no-kanroni (Sweet and Savory Simmered Small Crucian Carp)📍 NaganoSaku City, located in the eastern part of the prefecture, is situated near the border with Gunma Prefecture and is blessed with clean water sources suitable for cultivating freshwater fish such as crucian carp and carp in rice fields. Practices such as "Suiden Yofuna" (cultivating crucian carp in paddy fields) and "Suiden Yori" (cultivating carp in paddy fields) were carried out. Previously harvested as a byproduct, crucian carp became the preferred choice for cultivation over carp due to its lower maintenance requirements with the progress of paddy field rotation. In the local area, around September, small crucian carp, approximately 5 cm in size, are alive and packed for sale. The word "Small Crucian Carp" can be seen in various places around the town. Small crucian carp are simmered in a sweet and savory sauce made with soy sauce and sugar. When bought (or caught in the rice fields), the small crucian carp is washed thoroughly, cooked in a pot while still alive, and enjoyed with freshly harvested rice. The slight bitterness of the small crucian carp imparts the sense of autumn. In landlocked Shinshu, surrounded by mountains with abundant water sources such as the Chikuma River, Kiso River, Tenryu River, freshwater fish thrive in rivers and lakes. Eating these fish and developing a unique mountainous culinary culture has been a tradition. In Shinshu, there is a custom of simmering river fish in a sweet and savory sauce and eating them as a side dish. Local dishes like "Sweet and Savory Simmered Carp" in Saku and "Sweet and Savory Simmered Smelt" in Lake Suwa have taken root as regional specialties in Shinshu. Simmered river fish, which can be eaten whole, are not only rich in calcium but were also a valuable source of protein in the past.
• 🍱Kofuku Mame📍 ShigaThe term "Kofukumame" translates to "Happiness Beans" in English. It represents a traditional Shiga Prefecture snack made with soybeans. In the agricultural setting, soybeans were cultivated in the ridges of paddy fields, and wheat was grown in the back fields for self-consumption. Currently, wheat production is increasing in Shiga Prefecture, and many recipes use wheat flour. Sometimes rice flour is used, giving the snack a chewy and delicious texture. Shiga Prefecture has a history of agricultural development centered around rice cultivation, earning it the nickname "Rice Granary of Kinki" due to the abundance and quality of rice produced. Consequently, dishes made with rice, such as snacks like mochi and dango, have been popular. "Kofukumame" is one such snack. In times when sweet treats were scarce, "Kofukumame," made by mixing roasted soybeans and rice flour with sugar and water, then baking the mixture, were enjoyed as snacks during breaks from agricultural work. Other snacks from that era included mashed sweet potatoes, sweetened rice dumplings, green pea dumplings, and soup dumplings, all of which were hearty and satisfying treats.
• 🐟Kogyo-no-tenpura (Tempura of lake fish)📍 Shiga"Tempura of Lake Fish" is a classic dish in Shiga Prefecture, featuring small sweetfish, Isaza, and smelt caught in Lake Biwa. The freshly fried lake fish has no unpleasant odor and is delicious. Shrimp with its shell, known as suji ebi, is also used for tempura and mixed tempura. The ideal fish for "Tempura of Lake Fish" is the small sweetfish from Lake Biwa. These sweetfish, which grow to only about 7 cm in length, concentrate a delicious flavor and have a soft texture, making them easy to eat. Fishing for them takes place from around May to early August. Apart from small sweetfish, Isaza is also commonly consumed as tempura. Isaza, a type of goby, inhabits the deep waters around 70 meters in Lake Biwa, leading to fishing activities in the deep northern region of the lake. Isaza is distinctive for its unique flavor. Initially not native to Lake Biwa, smelt (Wakasagi) has become suitable for tempura following Isaza. While the exact reason for the appearance of smelt in Lake Biwa is not clear, their population has increased with higher catches, following the trend set by small sweetfish. Wakasagi inhabit almost the entire area of Lake Biwa, mainly in the northern region, and are also found in Lake Yogo. They come into season from late November to the end of January.
• 🐟Kohada-awazuke (pickled Kohada fish with foxtail millet)📍 TokyoKohada fish has been a representative ingredient of the "Edo-mae" style since the Edo period (1603-1867). It is an ingredient that requires the skill of craftsmen in preparation, and is so indispensable as an ingredient that kohada has become synonymous with Glistening fish in Edomae-zushi. In addition to Nigiri-zushi (hand-rolled sushi), kohada is often served in a "Su-jime" (vinegared dish), and “Kohada-awazuke" is one such dish. Kohada fish change their names as they grow. The name changes from "Shinko" (baby fish), "Kohada" (young fish), or "Nagasumi" (young fish), and "Konoshiro" (adult fish). Kohada is a symbol of success and is used in New Year's dishes to bring good luck. It is also pickled with "Awa" (foxtail millet) dyed yellow with gardenia to wish for a good harvest, and the auspicious combination is used as a lucky charm for the second layer of "Osechi" dishes. Considering that it is to be packed in "Ju-bako" (a lacquered box for the New Year's dishes), a slightly stronger vinegar content enhances its preservation.
• 🍲Koi no Ama-ni (Sweet and savory simmered carp)📍 Akita"Koi no Ama-ni” (Sweet and savory simmered carp) is a dish prepared by slicing carp and simmering it slowly after removing the blood. It is enjoyed not only in Akita prefecture but also in other regions such as Yamagata, Ibaraki, and Nagano prefectures. Carp has long been valued as a precious source of protein, and in the inland areas of Akita prefecture, it has been enjoyed as a special treat on festive occasions such as New Year's, festivals, and weddings. Carp raised in Akita's fresh water have little muddy or fishy smell and are loved by Akita residents for their "Ama-ni" (sweet and salty), which is cooked softly over a long period of time. Each part of the carp has its own unique flavor, such as the elegant meat, the chewy skin, and the elastic roe. In the inland regions of the prefecture, it is customary to eat freshwater carp not only in sweetened broth, but also in "Tataki"(minced) and "Koikoku" (miso soup), and in some areas, sweetened broth is always included as a part of "Osechi" dishes for New Year's. In households welcoming a new bride, this dish was often served as a symbol of celebration, using the wordplay between the invitation "Koi" (come) and the fish "Koi" (carp).
• 🍱Koi no Ito-zukuri📍 ShimaneShinjiko is a brackish lake with a mixture of freshwater and seawater, connected to Nakaumi between the Shimane and Tottori prefectures. It is home to an abundance of marine life, including basket clams, pond smelt, ice fish, sea bass, greasyback shrimp, carp, and eel, which are known as "Shinjiko Shicchin," or the Seven Delicacies of Lake Shinji. Shinjiko's relatively low salinity enables a large catch of freshwater carp, some of which are said to weigh nearly 20 kg. They are generally eaten in "Koikoku (miso soup)" or as Arai (sashimi). "Koi no Ito-zukuri" was a noble cuisine eaten by emperors and shoguns from the Kamakura period to the Meiji period. Today, it is a winter regional cuisine of Matsue City, which gained prosperity as a castle town. The carp is divided into three pieces and cut into long, thin threads, then sprinkled with roasted carp roe. This technique is said to have been learned from the "Shijo-ryu," a school of Japanese cuisine dating back to the Heian period. It is served by sprinkling roasted carp roe on top of long, thinly sliced pieces of carp sashimi.
• 🍡Koi no Kanroni(Sweetened Boiled Carp)📍 FukushimaKoriyama City in Fukushima Prefecture flourishes in carp production. In the Meiji Period, water was drawn from Inawashiro Lake to make ponds, and families of samurai lineage began raising carp in reservoirs in various places, multiplying the production output. Additionally, since silkworm culture was also flourishing, "silkworm pupae", which were the food for carp, were also easy to obtain, which became another reason for increased production. Carp raised in the clean water of Inawashiro Lake had less of a bad smell, and were frequently shipped outside the prefecture to places like Yamagata, Akita and Nagano. While carp is used in many dishes such as karaage and ankake, "koi no kanroni" (sweetened boiled carp) is made by stewing a great deal of sugar, syrup, soy sauce and sake together for a salty-sweet taste which covers any of the carp's bad smell and makes for a dish packed with flavor.
• 🍱Koi no Karaage (Fried carp)📍 IbarakiIn Kasumigaura, the second largest lake in Japan in terms of area, carp farming began in the late 1960s, mainly in the Kitaura area, and today it is the area that produces the most carp in the country. Carp has long been known as a high-grade fish along with sea bream, and was favored by the imperial family and aristocracy during the Nara and Heian periods. Later, carp became widespread among the populace, and a variety of carp dishes became popular. It is said that carp become dragons when they climb up the Ryumon Falls, and they are a symbol of good fortune used as a metaphor for success in life. It was customary to serve carp on ceremonial occasions such as betrothal banquets, as well as to pregnant women, due to its rich nutrients. Carp are raised in Kasumigaura over a period of one to three years. Year-old carp are commonly used in a sashimi dish called "koi no arai" because their smaller bones do not easily hurt the mouth. Two- to three-year-old female carp have eggs, making them suitable for dishes such as "koi no kanroni" (carp stewed in sweetened soy sauce). The availability of carp of various sizes is thought to be the reason why other carp dishes such as "koikoku" (carp stewed in miso soup) and "koi no umani" (carp stewed in sugar, soy sauce, and sake) have gained popularity. Today, fried carp is one of the most popular carp dishes for both children and adults.
• 🍱Koi-no-Arai📍 Fukushima“Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). During the Edo period, the city began to build reservoirs in the city to secure a source of water due to the area's low rainfall. In the Meiji period, the Asaka Sosui Canal was completed, and people began to farm carp by utilizing unused reservoirs. Carp farmed in Koriyama grow in the rich minerals of Lake Inawashiro and are characterized by their freshness and low odor. Because of its good fat content, it is used in a variety of dishes such as “Kanro-ni“, stewed in soy sauce and sugar. “Koi-no-Arai”, in which fresh carp is eaten like Sashimi, is one of Fukushima Prefecture's representative carp dishes. Because it is fresh Koriyama carp, it tastes good without heating.
• 🍱Koi-no-Umani📍 YamagataKoi-no-Umani is a local dish made by koi (=Carp) cut into round slices and simmering them in sugar, soy sauce, and sake. koi (=Carp) was once a valuable source of protein in inland rural areas. It is said that the practice began in 1802, when Yozan Uesugi, the ninth lord of the Yonezawa domain, proposed the promotion of koi (=Carp) farming in order to secure nourishing foodstuffs in Yonezawa, an inland area with scarce fishery resources. Yozan had a pond built near the drainage outlet of houses (the pond is called “Sesena”), where he had people raised koi (=Carp) using rice water (water left over from washing rice), leftovers, and silkworm chrysalis (called “Mayu-mi”) as food. Koi (=Carp) was a luxury food, so the common people usually ate koi (=Carp) dishes only on special occasions. Koi (=Carp) farming flourished mainly in the Okitama region and developed from the Taisho to Showa periods. Koi (=Carp) farming methods in this region included rearing them in clean spring water or groundwater to make them spit out mud. Koi (=Carp) farmed in and around Yonezawa City are said to be of high quality and firm due to the severe winter cold, and under the brand name of "Yonezawa koi (=Carp)," they are a local specialty along with Yonezawa beef and Tateyama apples. However, the number of producers has been declining in recent years. It is said that "Koi-no-Umani" became popular after the Russo-Japanese War, when sugar became more readily available. Koi (=Carp) is also eaten in other ways, such as "Koi-koku" (koi (=Carp) stewed in miso soup) and "Koi-no-Arai" (koi (=Carp) sliced into pieces and lightly washed in cold water).
• 🍱Koikoku📍 NaganoSaku City, located in the eastern part of Nagano Prefecture, has been cultivating carp using rice paddies in Saku-daira, where double cropping is difficult. In 1825, when Iwamurada feudal lord Naito Toyogomori returned from Osaka, he gave Yodo carp to Namiki Nanazaemon, a wealthy merchant in Nozawa, and the cultivation of Saku carp took root. After 1872, with the development of mechanical spinning, it became easier to obtain "Sanagi," or carp, which could be used as feed for mass production, and carp farming rapidly developed, and the name "Saku Koi" became nationally known. As time went by, changes in eating habits and the spread of agricultural chemicals caused the gradual decline of carp farming in Saku City, but recent years have seen the spread of reduced pesticide cultivation and adjustments to reduce the amount of pesticides used, and efforts to revive the "Saku carp" have begun. Usually, carp are shipped after two years, but "Saku carp" takes three to four years to grow to a suitable size for eating. Koikoku," a traditional soup in Saku City, is made by boldly cutting the fish into cylindrical slices and simmering them in miso paste, and is an indispensable New Year's dish in the Saku area. The "koikoku" was first eaten on New Year's Day when Shinozawa Sagoemon Shigeno Baido, an ancestor of Saku Hotel President Shinozawa for eight generations before him, invited Fukushima Toba Taio, a priest of Ise Jingu Shrine, to his residence on the sixth day of the New Year in 1746, and fed him "koikoku". Koi no umani" (carp cooked in a sweet broth) is a familiar dish in the Saku area, and if the carp has a good fat content, it melts in the mouth. The flesh of carp is light, fluffy, and fatty, and good soup stock is made from the ara. Although people tend to think of carp as being muddy, "Saku carp" raised in a clear stream is delicious as sashimi, and "arai," a type of carp that has been firmed up in cold water, goes well with Saku's locally brewed sake.
• 🍲Koikoku (Miso soup with Carp)📍 FukushimaKoriyama City in Fukushima Prefecture is a major Koi (carp) producer. In addition to production, the city is also making efforts to expand awareness and promote Carp food by launching the "Koi ni Koisuru (Love with Carp) Koriyama Project" to preserve the Carp-eating culture. Koi from Koriyama grown in the mineral-rich water of Lake Inawashiro is fresh, odorless, and fatty, and is used in a wide variety of dishes, from Japanese to Western cuisine. “Koikoku” is one of the typical local dishes that uses carp. “Koikoku” is a kind of “Miso” soup in which sliced Carp, Tofu, Green Onions, and other ingredients are stewed and seasoned with “Miso”. The” Umami” of the Carp soaks into the broth, warming the body and soul.
• 🍚Kokera Zushi (Fish Flake Sushi)📍 Hyōgo"Kokera-zushi" is a regional dish eaten in the Nishiura Coast area of Awaji Island, featuring dried and shredded sea bream, beltfish, gurnard, and other ingredients placed on vinegar-seasoned rice and pressed into sushi. The name is thought to originate from the resemblance of the arrangement of shredded fish to the thin pieces of wood used in traditional roofing, known as "kokera." Another theory suggests that it comes from the verb "koru," meaning to finely chop, as the dried fish is painstakingly minced into small pieces, evolving into the term "kokera." In recent times, some variations use fresh fish, cooked and shredded, to create the "soboro,"(fish flakes) which is then used in Kokera-zushi.
• 🍱Kokera zushi📍 MieIn the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a mold and hardening it on occasions such as a gathering of people or on special occasions. It is said that the name "kokerazushi" comes from the fact that it was served on the occasion of "kokerashi-no-koshi" (a ceremony to welcome the new year), and that the ingredients were placed one on top of the other like the roof of a kokerabuki (a traditional Japanese roof). The ingredients are made up of an odd number of five different kinds of ingredients to create a colorful finish, and one of the five kinds of ingredients is always fish, mainly in the form of vinegared dishes. The fish used are the fish in season, such as yellowtail mackerel, Pacific saury, and horse mackerel. The development of oshizushi is thought to be due to the development of sushi molds using the rich wood (mainly hinoki) of Higashi-Kishu. Oshi-zushi molds come in a variety of sizes, such as one, five, and three cups of rice. Recently, in addition to the traditional kata, many other kata have been made, including small, easy-to-handle kata for a small number of people, kata for one person, kata for one layer, and so on. In the Sugari district of Owase City, a large oshi-gata for two and a half cups is also used. Leaves of wild strawberry and myoga leaves are used as dividers between the two molds, allowing the leaves' smell and ingredients to permeate the sushi, enhancing its flavor and aroma. They are also said to have antiseptic properties. If these leaves are not available in urban areas, substitute mustard greens or lettuce. A bento box can be used as a substitute for the sushi mold. The lid is turned upside down and the food is placed in the box, and the body of the box is pressed down from the top in place of the lid.
• 🍚Kokera-Sushi📍 Wakayama‘Kokera-Sushi' is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrots and thin omelette are placed on the vinegared rice into a wooden flame, then pressed. It is said that this dish is the original form of ‘Oshi-Zushi' or ‘Hako-Zushi'. There are many stories behind the origin of the name. Some said that as wooden frame for sushi was made from ‘Kokera-Ita (=Shingle board)' , this dish was called ‘Kokera-Sushi'. Others that the dish looked like ‘Kokera (=Woodchips)' . The ingredients vary depending on the region. People used to have a summer festival for fish memorial service and for prayer for good catch through the year around Tanoura Fish Port in Wakayama City. ‘Kokera-Sushi' prepared with ‘Himeji (=Japanese goatfish)' or ‘Eso (=Synodontidae)' caught during spring and summer was served in the festival. The locals prepared ‘Himeji' in advance when the summer festivals were approaching because ‘Himeji' had to be fillet and left for a while after salt was sprinkled over it. In Saigasaki area in Wakayama City, minced ‘Eso' caught with bottom trawling is used in ‘Kokera-Sushi'. The fish is grilled after being fillet. The dish is one of the hospitality foods in the area, and is also called ‘Tonton-Zushi' from the sound making minced fish with knife. In Matsue area in Wakayama City, vinegared rice and flakes of shrimp or sea bream are placed in many layers to make ‘Kokera-Sushi'. Red fish can be replaced with shrimp. Many ingredients like black beans, river shrimp, shiitake mushroom, freeze-dried tofu, carrots, are used in Nachi Katsuura region. ‘Basho (=Hardy banana)' leaves in summer, or ‘Takana (=mustard green)' leaves in autumn are used as a sushi divider.
• 🍱Kokera-Zushi📍 KōchiSushi culture is one of Kochi Prefecture's representative food cultures. There is a wide range of variations, including not only the common "Nigiri-Zushi", but also "Oshi-Zushi," "Sugata-Zushi," and "Vegetable-Zushi," to name just a few. In the days when rice was precious, sushi was the best feast of all. Sushi was always eaten on special occasions such as weddings, funerals, celebrations for success in life, and “Kanreki (60th birthday) celebrations”. One typical type of sushi is "Oshi-Zushi". One type of "Oshi-Zushi" is "Kokera-Zushi", a local dish of Toyo-cho. "Oshi-Zushi" is a type of sushi in which vinegared rice and ingredients are piled one on top of the other in a square wooden frame, giving it a colorful appearance similar to a decorated cake. The layers of garnish give it the meaning of "Piling up joy", and it has been passed down through the generations as a good-luck charm.
• 🍱Kokutou（Black sugar）📍 KagoshimaBrown sugar" is sugar made by cutting sugarcane into small pieces and boiling down the juice squeezed out by a press. It is known as a specialty of the Amami region and Okinawa Prefecture. The Amami Islands are said to have been under the rule of the Ryukyu Kingdom until the 16th century, then under the Satsuma Domain in the Edo period (1603-1868), and then under the rule of the U.S. after the war. The area has been influenced by the history of brown sugar, which was a very high quality foodstuff. During the period when the island belonged to the Satsuma clan, annual tribute was paid in brown sugar, which was very expensive at the time, instead of rice, and the Satsuma clan had a monopoly on brown sugar. The Satsuma clan monopolized the production of brown sugar, and the islanders were forced to give priority to the production of brown sugar, creating a harsh situation called "brown sugar hell" in which they were unable to produce enough food for their daily needs. In addition, after the war, large sugar factories were built in order to focus on domestic sugar production, and the traditional culture of brown sugar production in the Amami region was in danger of dying out. Thus, the production of brown sugar in the Amami region has been tossed about with the times, but it has taken strong root as a sweetener that supports the food culture of the Amami Islands and the Kagoshima mainland from the bottom up. Because brown sugar contains a lot of nectar, it tends to clump together, and most of the brown sugar sold in general is in the form of crushed blocks. Because of its deep, caramel-like flavor, brown sugar is not as versatile as white sugar, but it is widely used in dishes that take advantage of its flavor.
• 🍱Kombumaki📍 ToyamaDuring the Edo period, a large amount of kombu was transported from Hokkaido by the Kitamaebune, which traveled across the Sea of Japan. This led to the establishment of today's kombu kingdom, Toyama. A number of kombu dishes have been passed down over generations, and kombumaki, which is fish wrapped in kombu, has become an indispensable feast for special occasions such as the New Year. The representative variation is kombumaki with migaki herring. Herring was also brought in large quantities along with kombu from Hokkaido by the Kitamaebune at that time. Kombumaki, which is slowly simmered for a long time to make it sweet, is thick but the kombu is soft, and even the herring inside is well infused with flavor. In addition to herring, seasonal ingredients such as sardines, firefly squid, yellowtail, and cod roe caught in Toyama Bay can also be used to make kombumaki. In addition to Toyama, it is a familiar dish in the neighboring Ishikawa and Fukui prefectures as well.
• 🍱Komo Dofu (Tofu Cooked in Woven Straw)📍 Gifu"Komo dofu" is made by wrapping tofu in "komo", a mat made of woven straw, and then boiling it. "Komo dofu" is characterized by the small holes in the tofu, the aroma of the straw, and the patterns made by the straw. In the past, people made "komo dofu" with leftover pieces of homemade tofu. Nowadays, tofu is wrapped in a bamboo mat or the "komo dofu" is store-bought. The small holes in the tofu allow the dashi (=Japanese soup stock) to seep in, making the tofu flavorful, and prevents the tofu from losing its shape. In the Hida area, "komo dofu" is served during the Bon festival, New Year holidays and other gatherings.
• 🍱Komo dofu📍 IbarakiTaking advantage of its mild year-round climate and abundant water quality, Ibaraki Prefecture has long been a center of agriculture. While the prefecture is famous for such crops as lotus root, green peppers, and burdocks, it also grows locally the soybeans that are used to make natto, Ibaraki Prefecture's signature fermented soybeans. Small soybeans are processed into natto (fermented soybeans) and large soybeans are processed into tofu. One of Ibaraki Prefecture's local dishes using such soybeans is "komo-dofu. Komodofu" is tofu wrapped in straw wrappings and boiled in salted water, just like natto (fermented soybeans). In addition to Ibaraki Prefecture, it is also made in Fukushima, Gunma, Gifu, and some other prefectures. Tofu is said to have originated in China during the Han Dynasty, 2,000 years ago, and was later brought to Japan during the Nara Period through Japanese envoys to the Tang Dynasty. What was valued in vegetarian cooking at temples eventually spread among the general public, and by the Edo period, tofu shops were already thriving. At a time when meat was not easily available, tofu was an important foodstuff from which to obtain protein. However, since tofu did not last long, villagers would bring straw to the store, fill it with tofu, and boil it in a large pot with salt to make this dish, which is said to have been born from the mutual support of the common people.
• 🍱Komugimanju📍 SaitamaIn the past, wheat cultivation was thriving in Saitama Prefecture as a secondary crop to rice, leading to the preservation of dishes using wheat flour such as udon noodle and manju throughout the entire prefecture. Among the various types of manju that have developed rich variations in each region, one of the simplest is the "Komugi manju(=wheat manju)," also known simply as "Manju," which is made by wrapping red bean paste in wheat flour dough and steaming it. In places like Tokorozawa City, "Yude(=boiled) manju" is a specialty dish made by boiling the same ingredients, but the dough of "Komugi manju" is softer and fluffier compared to "Yude manju." It is a food served on special occasions and events. In the current Miyoshimachi area, known as Santomeshinden, "Imo manju" is made by wrapping specialty sweet potatoes called "Tome no Imo" with red bean paste.
• 🍱Konchin📍 KōchiOtoyo is a valley town located in the center of the Shikoku Mountains area. "Konchin" is a local Otoyo confection in which ample amounts of flour batter are added to burdock root shavings. It has a simple taste like oyaki (wheel cakes), and is deeply familiar to men and women of all ages as a snack when one is hungry. The unique firmness of the burdock root becomes addictive, and one finds oneself reaching for more. "Konchin" is made from all-purpose flour, the main ingredient in noodles. The flour that farmers make for home use is called "jigona," which refers to all-purpose flour. All-purpose flour was the staple food in periods when rice was unobtainable, and it is said that "konchin" also uses all-purpose flour because of this. Egoma is mixed into the batter of "konchin," but in the past, hemp seeds were used instead of egoma. Additionally, "konchin" is a classic item that is dished up in the Sawachi/Sahachi cuisine of Otoyo.
• 🍱Koneri📍 Ōita"Koneri" is a dish in which summer vegetables such as eggplant and bitter melon are stir-fried in oil, then seasoned with miso dissolved in dashi broth, and thickened with flour dissolved in water. It is an efficient way to get nutrients, because the wheat seals in the moisture containing nutrients from the vegetables. It is easy to eat even in the summer when appetites tend to decrease, so it is frequently made at home. It is said that the name "Koneri" comes from the fact that it is thickened ("neru") with flour. In the Kunisaki Peninsula, "Koneri" made from eggplant and bitter melon is referred to as "Holland," but the reason is unknown. It is also called "Kokake," "Ankake," and "Babakoroshi." In Bungo Ono City, with its undulating topography and rivers of various sizes, boasts one of the best dry-field farming areas in the prefecture, with an abundant eggplant cultivation. The eggplants produced in this region have a beautiful appearance, and they are trademarked under the name "Bi-nasu" (beautiful eggplant). There is a theory that the farmers started eating "Koneri" as a way to to deal with the large quantity of harvested eggplant and bitter melon.
• 🍱Konetsuke📍 Nagano"Konetsuke" is said to have been eaten by Yukimura Sanada, a feudal warlord, to fill his stomach before going into battle. Konetsuke is a local dish of the Hokushin and To-shin regions, made by mixing rice and flour and dipping it in miso sauce or soy sauce sauce. It is said that because rice was precious in those days, it was mixed with flour and baked to make people feel full when there was a poor rice harvest. It is said that Yukimura and his brother Nobuyuki ate it together with a farewell cup of sake during Yukimura's last battle in the Osaka summer campaign (1615). Although refrigeration and freezing technology has been developed now, there was no such thing in the past. Konetsuke is a local dish that was born from the wisdom of people who wanted to eat surplus rice without wasting it. The rice grains left in the pot were sometimes soaked in water and soaked in a colander, then dried and eaten.
• 🍱Konjac no Shira-ae📍 FukushimaHanawa Town is known for its production of konjac, and "Fujiemon Festival", to commemorate Fujiemon, who prevailed how to make konjac in the town, is held. Konjac has been produced since Edo Era, and became more active around 1955. Although the production is lower now than its peak, there are still many konjac factories and konjac is familiar as a special product in the area. Regarding dishes using konjac, "Sashimi konjac" (thinly sliced konjac like sashimi) is famous, and "konjac no shira-ae" is often cooked at home. It is prepared by marinating fully drained and flavored tofu and konjac.
• 🍱Konjac(=yam cake) no Miso Oden📍 SaitamaKonjac potatoes have long been grown in the Fuppu district of Yorii Town and the Chichibu area, and konjac is one of the specialties of the area. While most commercial products are made from Konjac potato powder, farmers in this area make konjac by hand using raw konjac potatoes. The flavor and texture of raw konjac has a unique and delicious taste. Handmade konjac is usually available from fall to winter, when raw konjac potatoes can be harvested.
• 🍱Konnyaku Miso Oden📍 GunmaMany people think of konjac potato when it comes to local special product in Gunma. The amount of harvest is the No.1 in Japan (from the Ministry of Agriculture, Forestry and Fisheries ‘The size of cultivation area, production area and the amount of harvest of konjac potato in 2020'), which is 90% of the market. There are many local dishes used konjac in the prefecture, and "Konnyaku Miso Oden" is one of them. Boiled konjac is served with miso sauce, and it is often eaten in winter. In Gunma, cold dry wind brows from mountains and it has relatively dry in winter, "oden" (hotpot) was often prepared at home to keep their bodies warm. Although "Konnyaku Miso Oden" is commonly used as its name, it is also called "hippataki oden" (hard-smash hotpot) in some areas because they smash konjac to cotton cloth hard to drain.
• 🍱Konnyaku no Shiraae📍 Kagawa“Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu and sesame seeds. It is said that Konjac(=yam cake) was first introduced to Japan as a vegetarian food when Buddhism came to Japan or that one of the envoys brought it from China during the Tang Dynasty. It did not spread to the common people until the Edo period though. In Kagawa prefecture, the cultivation of konjac potatoes began during the Meiji period, and they are still grown today in the mountainous areas. “Soba” (=buckwheat noodles) is also grown in these areas and the hulls of the buckwheat are used to make handmade Konjac with fresh konjac.
• 🍱Konnyaku no Shiraae (Konjac with mashed tofu salad)📍 Gunma"Konnyaku no Shiraae" is a dish that uses konjac, dressed with a batter made of "tofu" and mashed sesame seeds. One of the characteristics of this dish, made in Gunma, is the use of konjac potato, which is a specialty of the region. Since the Muromachi period, which was between 1333 to 1573, research has been conducted to increase its cultivation. The cultivation of konjac potato is especially popular in Shimonita Town, which is famous for its "Shimonita negi" (green onion). Konjac potatoes prefer a well-drained, mild climate and do not tolerate extreme cold or strong sunlight, making "Shimonita's climate ideal" for their cultivation. As a result, many local dishes were invented that used konjac, such as konjac "tofu" paste.
• 🍲Konnyaku no hachihai (Simmered Konjac(=yam cake) )📍 KagawaA regional dish of konjac simmered with ingredients such as Satoimo, carrots, Shiitake mushrooms, and others in Dashi (=Japanese soup stock). The name of the dish, ”Hachihai”, originates from Japanese "hachi", eight, and "hai", a bowl in English, deriving from various theories : the light flavor was so delicious that some people had eight more bowls; the konjac is cut into "eight slices", and a total of eight bowls of seasonings (Dashi, Soy sauce, and Sake) are added to the konjac. It is said that konjac was introduced from China as a Buddhist vegetarian cuisine. It was not until the Edo period (1603-1867) that konjac became popular as a food for the common people. During that time, it was used for special occasions such as memorial services and New Year's celebrations. In Kagawa Prefecture, especially in the former Kotonami Town (now Mannou Town) and Shioe Town in Takamatsu City, konjac production was carried out.
• 🍚Konoshiro sugata sushi📍 Kumamoto"Konoshiro no sugata sushi" is an essential dish for New Year's, festivals, celebrations, and other family gatherings in the Yatsushiro area. The region faces three seas - the Yatsushiro Sea, the Amakusa Sea, and the Ariake Sea. This dish has been passed down since the Edo period and is considered a symbol of good luck. "Konoshiro fish" is a member of the herring family that lives in brackish water. Small fish that are as young as 5 cm in length are referred to as "shinko" and are a delicacy at sushi restaurants, commanding high prices. Interestingly, the smaller the fish, the higher the price. The Chinese character for "winter" is used to represent this fish, which is caught during the fall and winter seasons when it is at its fattiest. However, in the Yatsushiro Sea, where the Kuma River meets the sea, this fish can be caught all year round. Its limited shelf life and quick loss of freshness make it difficult to find far from the city. This fish is best served with vinegar, which enhances its flavor and shelf life. "Konoshiro sugata sushi" is made by cutting open the fish either from the back or the belly. The entrails and inside bones are removed, and the fish is then salted and dipped in sweet vinegar. After that, it is filled with rice sticks and shaped into sushi. Finally, the head and tail are placed upright on a plate. The moderate saltiness and sweetness of the vinegar, along with the spices such as green onion, ginger, and sesame seeds in the sushi rice, make it delicious even without soy sauce. Along the Yatsushiro Sea coast, there is a type of sushi called "konoshiro-zushi", also known as yoshino sushi or unohana-zushi, which is made from okara (soy pulp) that is produced during the process of making tofu. To prepare "konoshiro-zushi", the okara is saut ed with chopped carrots and green onions and then seasoned with vinegar, soy sauce, and sugar. There are two types of "konoshiro-zushi": the first type, called "katazushi," is stuffed into the belly, and the second type is wrapped around the okara, which is then cut into three pieces, seasoned with vinegar, and rolled in konoshiro.
• 🍱Koobuirichii📍 OkinawaIlichee, often heard of in Okinawa's local cuisine, is a dish made by stir-frying dry foods and root vegetables and then simmering them to add flavor. Among the various types of Ilichee, "Koob Ilichee" is the one that was mainly prepared for special occasions. Kubu" means kelp, and "kubu irichi" is stir-fried kelp, sometimes called "kubu iricha" or "kelp irini. Combining the words "kelp" and "yorokobu," it has become an indispensable dish for weddings and other celebratory occasions. It is made by stir-frying shredded kelp and simmering it with pork broth, soy sauce, sugar, and other ingredients, giving it a rich, sweet, and spicy flavor. Boiled pork tripe is added, which blends well with the kelp and creates a unique flavor. It is also said that adding the pork broth several times during the simmering process, although it is time-consuming, makes the dish even tastier. When cutting dried kelp into strips, it is easier to cut if it is soaked in water, folded, and wrapped around another piece of kelp to hold it in place so that it does not slip. It is also said that adding pork broth several times, although it is time-consuming, makes the dish tastier.
• 🍚Koppa-mochi (Sweet potato rice cake)📍 Kumamoto“Koppa-mochi" is a traditional snack made from sweet potatoes, a specialty of the Amakusa region. The word "koppa" comes from a dialect word meaning “cut into small pieces,” and refers to peeled sweet potatoes that have been cut into 1- or 2-cm round slices, boiled, and dried in the sun. The sight of straw-threaded slices of sweet potatoes hanging from the eaves, signaling the arrival of winter, is a common scene in Amakusa. In the Amakusa region, the rice harvest is low due to the lack of flat land, so sweet potatoes, which can be grown on barren land, have been cultivated in large quantities for a long time. “Koppa” not only served as a convenient preserved food but also gained enhanced sweetness through a process of boiling, drying in the sun, and letting it become completely dry. “Koppa-mochi” is made by steaming a mixture of “Koppa” and glutinous rice, combined with sugar (or malt syrup, etc.). It has a soft and chewy texture, offering a simple and rustic flavor that highlights the sweetness of sweet potatoes. In the old days, it was made at each household, and because it lasted for a long time at room temperature, it was made as a New Year's snack, especially at the end of the year. Nowadays, it is sold as a typical souvenir of the Amakusa region.
• 🍱Korogaki (Dried persimmon)📍 Yamanashi“Korogaki” is a candy-colored dried persimmon that is often made in Koshu City and Minami-Alps City. It is made from a larger variety of persimmon that has a moisture content of around 25% to 30% and a crystallized sweetness and white powder. This type of persimmon is called “korogaki”, and it is dried for a longer period of time than a soft persimmon, which has a moisture content of around 50% named"Anpogaki". The name “Korogaki” comes from the way the peeled persimmons are dried in the sun. They are placed side by side in different positions so that the entire fruit is exposed to the sun. From November to December, persimmons dried under the sun in front of the eaves of houses form an orange curtain, and are a popular autumn taste.
• 🍱Korokaki-namasu📍 Kyoto"Korokaki Persimmon" are dried persimmon produced in Uji-Tawara Town using a type of astringent persimmon known as "Tsurunoko." In a time when dried persimmon was not yet well-known, a certain girl was selling sweet dried persimmon. Impressed by their deliciousness, the villagers asked the girl to teach them how to make them. Later, as they followed the girl who had left, she disappeared at Zenjoji Temple and then reappeared as the goddess Kannon. It is said that from then on, the dried persimmon she conveyed was called "Koroukaki" (persimmon conveyed by a single girl). Another explanation for the name is that it comes from the rare method of drying without hanging them, known nationwide as "Korokaki." While it's common to string and hang dried persimmon using ropes, Korokaki Persimmon is dried on multiple-layered shelves in a drying area called "Kakiya." After drying, they are taken down from the Kakiya and further dried by rolling them on a sieve. This unique process led to the name "Korokaki" (rolling) Persimmon. Korokaki Persimmon is considered the origin of tea sweets, and their natural sweetness has become a standard for the sweetness of Japanese confections. While widely appreciated as tea sweets, during winter, they are often used in a dish called "Korogashi Persimmon Namasu." The simple and rustic flavor of Korogashi Persimmon pairs well with daikon radish and carrots.
• 🍱Koshine-jiru📍 GunmaTomioka City, located in south Gunma Prefecture, is blessed with nature. It has Mt. Myogi, one of "Joumou Sanzan"(three mountain in Joumou, Gunma area) together with Mt. Akagi and Mt. Haruna, and the Kabura River, Class A river in the Tone River system, running in the central area of the city. Moreover, it produces various special products like meat and vegetables thanks to its mild climate. Especially, konjac (yam cake), shiitake mushroom and Japanese leek, which are produced in Kanra/Tomioka area, are very famous. Tomioka's dry weather makes these products grow well. Then, Tomioka City Women's Association invented a local soup using lots of local products. The name "Koshine-jiru" comes from the initials of each ingredients; "ko" from konjac, "shi" from shiitake mushroom, and "ne" from "negi"(=Japanese leek).
• 🍱Koshu Ko-Umezuke📍 Yamanashi“Koshu ko-umezuke” is made by harvesting Koshu mini plums―a special product of Yamanashi Prefecture―when they are still green and finishing the pickling by the end of May. The climate with a unique temperature difference, especially in the Kofu basin, is suitable for growing mini plums. The seeds are small and the flesh is thick, so they're small but have a good texture. Plum cultivation became popular with the decline of sericulture. In recent years, the amount of production has decreased due to the development of residential land, roads, and the aging population, but it's said they sill boast the largest production of mini plums in Japan. There's even a record stating it was a special product of the prefecture in the late Edo period. “Koshu ko-umezuke,” which was created through trial and error to find the right texture and salt content, is also known as “karikari-zuke” because of its crunchy (karikari) texture, and is overwhelmingly popular among the processed plum products in the prefecture. Because they aren't dried in the sun like conventional pickled plums, they stand out for being preserved while pickled in plum vinegar called “dobuzuke.”
• 🍱Kounago no Kugini📍 MieThe “Kounago”, which is said to be the fish that heralds spring, is another name for the “Ikanago”. In Mie Prefecture, it is called” Kounago “exclusively. Originally, “Kounago” used to be made into” Kama-Age” or “Chirimen” generally, but after ” Kounago -Tsukudani” (food boiled down in soy sauce) was first made in Kobe in 1935, and then the purchase of raw kounago, which was used as ingredients of “Tsukudani”, spread from Kobe to Mie Prefecture, and Tsukudani was also made in Mie Prefecture. Unlike juvenile Sardines (“Jako”),” Kounago” fish is long and slender, so “Kounago- Tsukudani” is called “Kugi-ni'”("nail stew") because when it is boiled it becomes bent and looks like a rusty nail. Originally, fishermen in Mie and Aichi prefectures consulted with each other to determine the date when the ban would be lifted and began fishing, but through the 1950s, the catch of “Kounago” became extremely low, and the fishermen began to strictly limit their catch. Since it is absolutely necessary to prevent the decline in the number of parent fish due to overfishing, efforts are being made by the government, fishery officials, processing and distribution companies, researchers, and government officials to protect the kounago, which is a springtime delicacy. However, in the past few years, the stock has declined so drastically that fishing has been banned, and the few remaining parent fish are being protected, waiting for the stock to recover.
• 🍱Koushimeshi📍 KōchiOtsuki Town is a seaside town located in the southwestern part of the prefecture. In the town, agriculture such as rice cultivation, leaf tobacco cultivation, and horticulture are practiced, and fishing is practiced in the coastal area that forms a rias coastline. In one part of the town, there is a tuna aquaculture industry. The production of tuna is one of the highest in Japan. Koshi-meshi" is a dish that the people of Otsuki eat on New Year's Eve. Koshimeshi" is rice cooked with chirimenjako (dried baby sardines) and finely chopped fish, and is said to have started as "koshimeshi" and gradually changed to "koshimeshi. An indispensable part of koshimeshi is iwanori, which is mixed into the rice as a finishing touch. Iwanori is called "menori" in this region. During the cold winter months, people dip themselves chest-deep in the sea to gather menori. Although the menori pickers wear "yanza," a cotton garment made of stitching, it is still cold in the frigid sea. In the port city of Sukumo, menori is also used to make a rice dish. This dish is called "momoburi," and consists of cooked daikon radish, burdock root, carrots, and other ingredients mixed with rice and topped with lightly roasted menori. The word "moburi" is derived from "to smear.
• 🍲Koya-tofuko-to-Yasai-no-nimono (Simmered Freeze-dried tofu Powder and Vegetables)📍 HyōgoKoya tofu powder, also known as "tofu powder," is the powder produced during the process of making Koya tofu. In Taka Town, a dish made by stir-frying and simmering tofu powder with chopped vegetables is commonly enjoyed as a home-cooked meal. The production of Koya tofu in Taka Town began in 1852 when Teijiro Kadowaki, from the Kadota Village, learned the manufacturing method at Koyasan and started production upon returning home. Subsequently, during the Meiji era, the demand surged due to the Sino-Japanese War and Russo-Japanese War, reaching around 90 manufacturing establishments. Around the first year of the Showa era, it became one of the largest production areas in the Kansai region. However, after defeat in World War II, it faced a decline due to factors such as a shortage of raw materials and inflation.
• 🍱Kozuyu📍 FukushimaIn Fukushima Prefecture, there is a red lacquerware called Aizu-nuri. Kozuyu is a local dish made with a variety of ingredients such as kikurage (kikurage), warabi (bracken), and taro (taro) cooked in a soup stock made from scallops in a shallow "teshio dish". It is said that the name "kozuyu" was derived from "kojyu-no-tsuyu," which means "soup of kozu" in Japanese. Kozuyu itself has been eaten for more than 100 years, and used to be served in two separate bowls, "Ichi-no-jyu" and "Nii-no-jyu," or "Ichi-no-Dew" and "Nii-Dew," but since around 1985, it has been served in a single bowl as "kozuyu. A local dish similar to kozuyu is a soup called tsuyuju in Koriyama City. The ingredients are almost the same, except for the bean fu, and plenty of Fukushima ingredients are used.
• 🍲Kuchizoko no Nitsuke(Simmered Sole fish)📍 SagaThe Ariake Sea, which has Japan's highest tidal range and vast mud flats, is home to a variety of unique fish and shellfish, including “Mutsugoro", “Mekaja", “Sea mushrooms", and “Wrasses". The sole fish, which lives on sandy muddy bottoms of shallow waters throughout Japan, is also found in the Ariake Sea and is called “kuchizoko" in Saga Prefecture. Its body is characterized by its leaf-shaped body, with no distinguishable dorsal or caudal fins. The name "kuchizoko" comes from a theory that it resembles the shape of the sole of a shoe, or that its small mouth is on the underside. It is closely related to the flatfish, and has both eyes on the left side of its body. “Kuchizoko" is a familiar food in the Ariake Sea coastal areas and is often stewed in a rich, slightly sweetened seasoning.
• 🍱Kufajuushii📍 OkinawaThere are two types of "juicy": kufa (hard) juicy, which is cooked with rice, and yafala (soft) juicy (also called boro boro juicy), which is cooked with rice in a porridge. Kufa Juicy is cooked with pork, which adds a nice fatty sheen to the dish, and is served with a vinegared "usachi" to refresh the slight greasiness that remains in the mouth after the meal. Originally, it was a dish for special occasions and celebrations, but in recent years, it has become a popular home-style dish as well. Kufa juicy" includes "Ungke juicy" made with leaf ginger and "Tunji juicy" made with taro on the winter solstice, both of which are prepared during "Ungke" to welcome the spirits of the dead during the Bon festival. On the other hand, "yafala juicy" is a porridge-style dish cooked with a lot of water. The "yafala juicy" usually eaten in the past includes "huchibar (mugwort) juicy," "kandaba (taro leaf) juicy," "kuri (squid ink) juicy," and so on.
• 🍱Kujaku📍 ŌitaSaiki City, located in southeastern Oita Prefecture, is the largest city in Kyushu with an area of 903.12 km2. The city is divided into a mountainous area stretching from the Kyushu Mountains, a plain area spreading downstream from the Banjo River, a first-class river, and a coastal area on a rias coast. During the Seinan War of 1877 (Meiji 10), the mountainous area bordering Miyazaki Prefecture became a battleground. Part of Saigo's army, led by Saigo Takamori, also invaded Saiki city. The ruins of platforms can still be seen in the Ume and Naokawa areas. Kujaku" in Saiki City is a deep-fried boiled egg with the white part colored red, wrapped in a paste of white fish paste colored green. The name "Kujaku" comes from the vivid colors of green, red, white, and yellow when the egg is cut in half, and from the fact that the cross-section of the egg resembles the pattern on the wings of a Kujaku. It is a local dish unique to Saiki City, located near the Bungo Channel, which is blessed with an abundance of seafood. Since long ago, surimi and other processed fish products have often been made from fish landed in the city so as not to waste the fish. Eso (Japanese pike conger) is often used for surimi, but because it has many small bones, it is not distributed as sashimi or grated into three pieces, but as surimi or kamaboko (fish paste). It is a familiar seafood to the residents of Oita Prefecture. The colorful and gorgeous "Kujaku" has been eaten at New Year's and other festive occasions.
• 🍲Kujira Jiru (Whale Soup)📍 AomoriThe whale food culture was developed around Hachinohe City because there were whaling bases in Hachinohe City. There is a saying "One whale brings lots of benefits to seven fisher villages" to express how whale brought many blessings to the locals. The taste of whale varies in each part, but "shiromi" (=white part) close to the back skin is used for "Kujira Jiru". As this part is the bunch of fat, you need to repeat parboiling it or fry without oil to remove excess fat before cooking. This dish is served at the New Year celebration to wish "catching something big in the new year" or "to become a person with big influence" like a whale and so on.
• 🍱Kujira gohan📍 ShimaneHamada City and Masuda City are located in the western part of Shimane Prefecture, facing the Sea of Japan. Iwami Sanda, which includes both cities and Ota, is the main city of the Iwami region. Both cities have thriving fishing industries. Hamada City has grown as a core fishing ground in the San'in region since the end of World War II, increasing its production through offshore trawl and purse seine fisheries. At its peak in 1990, the city landed approximately 200,000 tons of fish. Masuda City promotes a "cultivate and nurture" fishing industry. The city of Masuda promotes a "create and nurture" fishery, releasing abalone fry and flatfish fry and focusing on their cultivation. Whale rice, rice cooked with whale skin, has long been eaten in both cities. It was eaten on Setsubun day to pray that children would "become a big fish in the future," in honor of the giant whale. In the early Showa period (1926-1989), in this snowy region, households would buy large quantities of whale skin and pickle it in salt. This shows that the culture of eating whale was deeply rooted in the region.
• 🍲Kujira no Nanban-ni (Simmered whale meat with seasonings）📍 YamaguchiShimonoseki City in Yamaguchi Prefecture, known for its ingrained fugu (blowfish) culinary culture, also has a long-term connection to whales, confirmed by evidence found in the excavation of whale bone fossils. During the Edo period, Shimonoseki played a significant role in supporting whaling groups financially, providing resources, and serving as a hub for distribution and consumption. In contrast, Nagato City, also in Yamaguchi, had an early start in whaling history, as evidenced by the establishment of the first whale hunting group in what is now Senzaki Bay during the Kanbun era (1672). Whales migrate south from autumn to winter, giving birth and raising their young in warm southern seas. During this periods, fishing activities were conducted. The scale of whaling was described by the inscription on the back of the monument called 'Spirit of the Whale Scales', which states the capture of over 2,800 whales in the Kawajiri region alone from 1698 to 1910. Due to a drastic decrease in whale numbers, whaling activities ceased in 1910. However, whales, which had brought prosperity to the region, became objects of worship. Some whales captured were found to be pregnant, leading to the establishment of graves and memorial services at Kougen-ji, which continue to this day. In areas that prospered from whaling, whale meat is still widely consumed. A notable dish is "Kujira no nanban-ni", which uses not only the red meat but also the skin of the whale. It is a warm and nutritious dish simmered in a miso soup.
• 🥩Kujira no Tare (Sauce-marinated whale meat)📍 Chiba“Sauce-marinated” is a local dish in the Minami-Boso region of Chiba prefecture, in which whale meat is marinated in a sauce and dried. It has the appearance of tree bark, and is colored black like charcoal or seaweed. A type of whale known as the giant beaked whale, which grows to roughly 12 meters long, is used to make “sauce-marinated.” The excavation of many whale bones from archaeological sites in Kamakura City, together with other evidence, suggest that coastal whaling may have begun in Boso between the late Kamakura Period (13th century) and the Muromachi Period (14th to 15th century). Even though “net whaling” became the mainstream whaling method in many areas, whaling in the Minami-Boso area is unique as net whaling was not suitable for giant beaked whales because they dive deep, leading to the adoption of “pierce whaling”. Whaling was common throughout Japan until the Showa period, and was a source of food for the general populace. “Sauce-marinated” is said to have been prepared as a preserved food due to the abundance of whale meat in the days where refrigerators did not yet exist. The Japanese name for "sauce-marinated whale meat (kujira-no-tare)" is said to have come from the fact that "whale (kujira) meat" was marinated in sauce (tare) and dried, or the fact that whale meat was hung from the eaves of houses. It is an indispensable and familiar part of the diet of the citizens of the Minami-Boso region, and people who have moved to other prefectures often buy sauce-marinated whale meat whenever they return to their hometowns in the region.
• 🍲Kujira no harihari nabe📍 OsakaThis nabe combines whale meat, which was once a familiar food for the common people, and potherb mustard, which has been cultivated mainly in the Kansai region since ancient times. The whale soup stock is mixed with the potherb mustard and is very tasty. It is said to have originated at Tokuya, a whale restaurant established in 1967 in Sennichimae, Osaka, and has been loved by Osaka residents as a winter delicacy. It is said that the name "hari-hari-nabe" comes from the sound of hari-hari-hari when eating potherb mustard. Whale meat is now a luxury item, but when whaling was popular in Japan, it was one of the most inexpensive meats available and was a familiar source of protein for the common people. The proximity to Taiji in Wakayama Prefecture, one of the largest whaling bases in Japan, made the distribution of whale meat in Osaka very prosperous in the past, and a culinary culture using whale meat flourished. However, since the cessation of commercial whaling in the 1980s, whale meat has become difficult to obtain and is now increasingly substituted with other meats such as pork (commercial whaling will resume in 2019).
• 🍲Kujira-jaga (Whale Potato Stew)📍 NagasakiIn Nagasaki, whaling has been conducted since the Jomon period, and during the Edo period, Sonogi, located on the east side of Omura Bay, prospered as a center for traditional whaling. Alongside this, a culture of consuming whale meat took root in Nagasaki, giving rise to various whale dishes over the years. "Kujirajaga" is one of them. It emerged in local households as a version of nikujaga (meat and potato stew) with whale meat, developed in the modern era after the birth of the traditional nikujaga.
• 🍱Kujira-jiru📍 Hokkaido"Kujira-jiru" is an essential New Year's Dish in Southern Hokkaido. As the New Year approaches, it is customary to simmer salted whale and vegetables in a large pot and eat it on the first three days of the New Year. It is repeatedly heated and eaten, so the vegetables in the soup are selected to not fall apart when reheated. In some parts of the region, it is also referred to as "Kujina-jiru." From the late Edo period to the Meiji period when herring fishing was a popular activity, the whales that would "herd the herring to the shore" were regarded as a good omen in Southern Hokkaido. Thus, it is said to have been eaten on New Year's to pray for a bountiful herring catch from early spring. Whales are a valuable source of protein in Hokkaido, and they are salted and made into preserved food as a way to survive in the harsh winters. The salted whales are used as an ingredient in "Kujira-jiru." The other ingredients simmered in the soup consist of wintering vegetables that are harvested in the late autumn season and preserved food such as salt-pickled mountain vegetables. With a high nutritional value, "Kujira-jiru" is an essential dish for surviving through the extreme Hokkaido winters.
• 🍡Kujira-mochi📍 YamagataAlthough it is called " Kujira-Mochi （whale cake）," it is not made with Whale meat. There are various theories as to the origin of the name. One theory is that it was named "Kujira- Mochi", because it is said to be a "good rice cake that lasts for a long time" because it can be preserved well(in Japanese character), another is that it used to be larger than today's mochi and the size was compared to that of a whale, and still another is that it looks like “Shio- Kujira”(a salted whale), which is made by pickling the fatty meat with whale skin in salt. There are many theories, as mentioned above. There are several theories as to its origin, with the most popular theory being that it was made as a food for soldiers during the Edo period, about 300 years ago, during the reign of Masatsune TOZAWA, the third lord of the Shinjo clan, and is said to have originated in Shinjo City in the Mogami region.
• 🍱Kujira-no-tatsutaage (Deep fired Whale)📍 YamaguchiIn the Sanin region facing the northern side of the Chugoku region, there is a custom of eating whale on Setsubun, with the wish of "eating something big to grow old gracefully" or "eating something big to ward off evil spirits." Among them, Yamaguchi Prefecture has a long-standing connection with whales. Nagato, in particular, has a history of whaling, thriving as a town with whales until the end of whaling in 1910. Even now, the people have faith in whales that brought prosperity and conduct annual ceremonies. In the Edo period, Shimonoseki, which was a port of call for Kitamae ships, played a role as a "distribution base," sending whale meat and oil captured in Nagato and Hagi through wholesalers in Shimonoseki to Kyushu, Hokuriku, and Kansai. The substantial involvement dates back to the Edo period when maritime trade became active. Instead of engaging in whaling directly, Shimonoseki provided funds and resources to whaling groups, supported them with capital, and played a role in distribution. It was also a consumption area, leading to the establishment of a whale-eating culture. In 1958, the Taiyo Gyogyo's whale-operated restaurant "Nisshin" reportedly offered as many as 25 whale dishes. One of the nationally famous whale dishes is likely Kujira-no-tatsutaage (Deep fired Whale). This menu, widely used in post-war school lunches, was known as the "Champion of School Lunches." It is a dish where red meat is marinated before being fried to a crispy texture, offering a deep and rich flavor with each bite. In Shimonoseki, it remains a beloved item in restaurants.
• 🍱Kukitachihoshi no nimono📍 YamagataKukitachi-nimono" is a local dish using "kukitachi", a cruciferous vegetable. Kukitachi has a strong vitality, and its side branches grow after the core is picked, so it can be harvested one after another. Dried kukitachi are made by boiling the kukitachi caught in spring and drying them in the sun for four to five days. The secret to making tasty dried kukitachi-hairi is to give it a slight rub when drying it. In the old days, it was stored in an Ami-bag and stored as food during the winter when leafy vegetables were scarce, and it is still eaten today as a delicious food. Some vegetables called kukitachi have different leaf shapes, but they all belong to the Brassicaceae family and are called by the same name. Any type of leaves can be used to make dried kukitachi.
• 🍱Kure no nimono📍 KōchiThe local dish eaten at New Year's Eve in Kochi Prefecture is "Kureno-ni-nimono" (simmered dishes at the end of the year), which contains whale meat. This dish was eaten with the wish that by eating something as large as a whale, one would "become a big fish. In the days when whales were readily available, it was a common sight to see them lined up at fish shops as New Year's Eve approached. In the mountainous areas, dried whale called "koro" was an indispensable ingredient. The port city of Muroto was responsible for Kochi's whale eating culture. Whales cross Tosa Bay as they migrate north and south across the Pacific Ocean. Fishing groups called "Kujigumi" whaled whales at that time of year. Tosa Bay is also known as the birthplace of Tosa whaling, and whaling is said to have begun in the early Edo period. Whaling in Tosa Bay continued for more than 300 years until 1936. Even today, Tosa Bay is a migratory course for whales, and whale watching and other whale watching activities are conducted there.
• 🍚Kuri Gohan(=Chestnut rice)📍 KyotoOne of Kyoto's specialties is the "Tamba Kuri (chestnut)" harvested in the Tamba region. "Tamba Kuri" does not refer to a specific variety but rather to chestnuts grown in the Tamba region. The history of these large and sweet chestnuts dates back to ancient times, with the name "Tamba Kuri" mentioned in the "Engishiki (set of ancient Japanese governmental regulations)." They were consumed among the nobility from around the Heian period. Even during the Edo period, they were highly valued and presented as offerings to the shogunate and imperial court. The Tamba Kuri continues to be recognized nationally as a branded chestnut. The Tamba region, surrounded by mountains and forming a basin, experiences significant temperature differences between day and night. The presence of rivers flowing through the mountains and fertile soil contribute to ideal conditions for enhancing the sweetness of crops, including chestnuts. In the Tamba region, various cooking methods have been employed for chestnuts, such as boiled, roasted, and candied chestnuts, enjoyed since ancient times. "Kuri Gohan" (chestnut rice) is also a beloved way to savor chestnuts. This dish involves adding "Tamba Kuri" to rice seasoned with a bit of salt, highlighting the sweetness of the chestnuts and making it an essential autumn specialty.
• 🍡Kuri Kinton(mashed sweet potatoes with sweetened chestnuts)📍 GifuWhen you hear "Kuri Kinton," you might typically think of it as a traditional New Year's dish, but in the area centered on the southeastern part of Gifu Prefecture, Kuri Kinton refers to a simple wagashi (Japanese sweet) made by steaming chestnuts once, then cooking them with sugar and forming them into the shape of a chestnut using a cloth. It's a straightforward sweet that allows you to fully enjoy the flavor of the chestnut itself. Originally, people used to eat chestnuts by boiling or roasting wild chestnuts, but over time, the method of squeezing boiled chestnuts with a cloth to create a form similar to Kuri Kinton emerged, marking the beginning of this confection. Considered the birthplace of Kuri Kinton and one of the leading chestnut-producing areas in the prefecture, Nakatsugawa City flourished during the Edo period as one of the important post towns along the Nakasendo highway, a major route connecting Edo (present-day Tokyo) with Kyoto and Osaka. The city developed its unique culture, including a thriving tea ceremony culture. As a result, there was a demand for delicious sweets to accompany tea, leading confectioners to compete and create various sweets using local chestnuts, giving rise to the creation of Kuri Kinton.
• 🍱Kuri Okowa📍 Saga“Kuri Okowa”, also known as “Kuri Kowai” and “Kowai”, is a traditional dish of Saga prefecture and served at local festivals and celebrations at home. When the dish is made as offerings to gods, the rice is shaped in the form of circular cones or triangles called “Gokkusan”. “Kuri Okowa” is also an indispensable part of “Kunchi” or “Okunchi” (=festival) held in the northern Kyushu areas in autumn. At these festivals, newly harvested rice is offered to the gods and people show appreciation for the bountiful harvest. The "Imari Kunchi" held in Imari-cho, Imari City in October is a fighting festival in which portable shrines and Danjiris fight each other, and is called "Imari Ton-ten-ton" from the sound of the taiko drums. Traditional families of the region prepare for this festival a few days ahead and make “kikka kabu” (=pickled chrysanthemum turnip), “kogui” (=crucian carp prepared with seasonal vegetables), “nishime” (=simmered vegetables) and “amazake” (=sweet, fermented rice drink). “Kuri Okowa” was made and given to the participants of “Kunchi” as a gift to take home with them. In other regions as well, "Kuri Okowa" is an indispensable dish for autumn festivals. At the autumn festivals of Niu Shrine in the Shiota and Ookusano districts and Hachimangu Shrine in the Kuma district, they make a lot of "Kuri Okowa" to entertain their guests. In Arita, during “Kunchi” in October, the “Kuri Okowa” is served in the shape of a folding-fan, which is considered good luck. This dish is often made with dried chestnuts as the name for this in Japanese is “Kachi Guri”, and the word “kachi” means to win in Japanese, and so this ingredient was used to incorporate the wish of winning the festival. The recipe differs depending on the region and family that makes it.
• 🍱Kuri no Shibukawani (candied chestnuts with inner skin.)📍 SaitamaHidaka City is a renowned chestnut producing area in Saitama Prefecture that cultivates a variety of brand-name chestnuts, such as “Koraigawa Marron” weighing over 30 grams, and “Hidaka Poron” known for its easily peeled off, astringent skin. During autumn, many people flock to Hidaka City's direct sales centers to purchase chestnuts and their processed products. Customers can choose from various chestnut varieties and buy the ones that best suit their dish. One dish that stands out is “Kuri no Shibukawani (candied chestnuts with inner skin.)”, a luxurious meal that was traditionally served during festivals and celebrations because it required a lot of sugar, which was expensive and precious in the past.
• 🍲Kuritsubo (Chestnuts and Vegetable Stew)📍 NagasakiKuritsubo is a traditional simmered dish that has been enjoyed in Kawatana Town and Higashisonogi Town for a long time. The name Kuritsubo comes from the use of chestnuts as ingredients, with kuri meaning chestnut, and tsubo referring to the bowl used to serve the dish as a jar.
• 🍱Kuro hanpen furai📍 ShizuokaKurohanpen is made by boiling ground mackerel, horse mackerel, or sardine, and is semi-circular in shape and gray in color. It is a specialty of Yaizu, but is eaten almost everywhere in the prefecture. Outside of the prefecture, hanpen is a white paste, but in Shizuoka Prefecture, it is usually called kuro-hanpen. White hanpen is white because only the meat of the fish is used, while black hanpen is gray because the bones and skin of the fish are kneaded into the paste. In addition to fried hanpen, kuro-hanpen is also used in simmered and grilled dishes, and even as an ingredient in Shizuoka oden. Fried kuro-hanpen are also made at home and sold in the deli section of supermarkets. The fish flavor is concentrated in the hanpen, and the deep frying adds a savory flavor to the dish, making it a popular side dish for all ages, from children to adults.
• 🍱Kurodaseri to horenso no ohitashi📍 ShimaneKuroda Seri is a local vegetable of Matsue City, Shimane Prefecture, which has been handed down since the Edo period. The name "Kuroda" comes from the old name of the area, Kuroda-cho. The area around Kuroda-cho is said to have been a swampy area where wild Japanese parsley grew wild, and the 5th lord of the Matsue domain, Matsudaira Yoshitada, encouraged the breeding of the parsley. Since then, the cultivation of Japanese parsley began in earnest. The Hitsu hill on the back of this area is a source of clean water, and this growing environment also supported the cultivation of Japanese parsley. Harvesting in the paddy fields during the bitter cold, with bare hands and bare feet, was extremely hard work, and was even said to "shorten life. As time went by, tin paddy field shoes and water heating tubs were introduced to reduce the workload. Although the scene of work in the rice paddies used to be a wintertime tradition, the number of Kuroda Seri farmers in the town has dwindled to a few. Kuroda Seri is characterized by its peculiar aroma, but Kuroda Seri is less acrid and more fragrant, and in the 1930s it was labeled "the best in Japan" by Kitaoji Rosanjin. Kuroda Seri has a crunchy texture and can be used in a wide variety of dishes, such as stir-frying and dressing with mustard mayonnaise. Among them, "Ohitashi (boiled spinach and kuroda-seri)" is a dish often eaten at home with spinach.
• 🍚Kuromame Okowa / Mitama (Black Soybean Mochi Rice)📍 Toyama“Kuromame okowa (black soybean mochi rice)” is mainly eaten in the eastern regions of Toyama Prefecture, and is also known by the names “mitama” and “shiro gowai”. On special days like New Year, sekihan (red rice made using azuki beans) is prepared; “kuromame okowa”, made using black soybeans, is prepared for other festivals and special events. These days, the latter is eaten throughout almost the entire prefecture at funerals and Buddhist memorial services. It is placed as an offering before Buddhist altars, eaten as a meal during naorai (feasts), and also given as a gift. In the Unazuki district of Kurobe, a dish called “kibi okowa” is made in the fall, which adds native inakibi (millet) grains to the black soybeans. It is customary to offer this to household Shinto shrines and Buddhist altars. Kurobe City's millet, cultivated with high quality mineral water and the cool wind known as arase that blows from the Kurobe river, is flavorful and rich in minerals. The contrast between the black soybeans and the yellow luster of the millet makes for a beautiful dish.
• 🍲Kuromame-ni (Simmered Black Beans)📍 HyōgoBlack bean from Tamba-Sasayama is considered the highest quality among any black beans because individual beans are bigger than other beans and its sugar content is higher due to clayey and fertile land in the area and big temperature difference between daytime and night. Its characteristics are slightly sweet big bean and hard-to-tear skin. There are some stories about the origin of black bean in Tamba-Sasayama. One of these is that black beans brought from outside into ‘rakuichi rakuza’ (free markets and open guilds) held in Miyata area in Sengoku Era (late 15 ~ late 16th century) took root because the climate there fitted the beans, then they were prevailed around the villages. There is a story that the domain head of Sasayama offered black beans to ‘Shogun’ (= the head of samurai government), he was praised a lot. ‘Kuromame-ni’, simmered sweetened black beans, has been popular as one of the New Year’s dishes, but it is now consumed all the year because black beans contain polyphenols, which is gaining more attention due to recent health fad.
• 🍱Kuromameni📍 KyotoKurodaizu is a black soybean that comes mainly from the Tamba area, including Kyotamba Town and Nantan City. The cultivation of soybeans has a long history, and soybeans themselves were counted as one of the five main grains by the time of “Kojiki” (record of ancient matters, edited in 712) and “Nihonshoki” (chronicles of Japan, edited in 720), but it is not known when a variety of soybeans, the Tamba black soybean, was established. In the tenth century, it was distinguished from the soybean as a "black bean" in books, and in the sixteenth century, the name "black bean" was used as an offering to the court, suggesting that cultivation was already flourishing by this time. Because the land is fertile and they are cultivated in an inland climate with a large temperature difference between day and night, the grains grow large and have a rich taste. Because of the long cultivation period of six months and the technical difficulties, the beans were sometimes called "Kurou mame (hardship beans)" by some growers. Large, wrinkle-free, shiny, black soybeans have a great taste when cooked. Recipes such as edamame and bean rice with unripe beans are common, as they allow you to enjoy the flavors of the ingredients directly. In the New Year's Osechi cuisine, they are made into "Kuromameni” (simmered black beans) and then served. “Kuromameni” represents a wish for longevity and good health, as well as a wish to be able to work as diligently as possible to get a deep suntan.
• 🍱Kurozukuri (Squid Salted And Mixed With Its Own Ink)📍 ToyamaIt is a delicacy that is made by cutting the Japanese flying squid into small pieces and aging it with squid ink. The unique black appearance of this dish surprises many people. Historical records show that the lord of the Kaga domain presented it to the shogun during his visit to the shogunate, indicating that it has been a specialty of the area for centuries. Squid ink is rich in the components of umami, such as glutamate and taurine, and is believed to have a deeper and more addictive taste than a typical salted fish called “akazukuri”. The dish is characterized by a mild salty taste with a slight fishy smell. There are many ways to eat Japanese flying squid, such as as a snack with sake, on rice, or in chazuke (green tea poured over rice). Japanese flying squid is mainly caught in the Himi and Shinminato fishing ports by fixed nets. Another popular variation of this dish is Hotaru Ika Kurozukuri, made with firefly squid from Toyama Bay, which is known for its exquisite taste due to the richness of the squid guts and the squid ink from the aged Japanese flying squid.
• 🍱Kurumi Gobou (Burdock root dressed with Edamame paste)📍 ShigaKurumi Gobo is a dish of edamame (green soybean) and burdock root, and has been a local delicacy in Shigaraki Town, Koga City, Shiga Prefecture since ancient times. Kurumi Gobou is served at the autumn festival held at Sansho Shrine in Kamiasamiya, Shigaraki Town, and is eaten every autumn because of the custom. The autumn festival held at Sansho Shrine is also known as the Gombo (burdock) Festival, and in addition to "Kurumi Gobo," "Saba-Sushi" is also offered. As the old saying goes, if you eat "Kurumi Gobo," you will stay healthy for a year. Edamame contains about 11.7 grams of protein per 100 grams, and among them, it is a good source of protein because it contains a good balance of "essential amino acids," which cannot be synthesized in the body. It also contains many other nutrients such as energy, fat, and dietary fiber. Burdocks are also a nutritious dish because they contain a lot of dietary fiber, minerals, and polyphenol.
• 🍡Kurumi Mochi📍 OsakaKurumi Mochi is a traditional confectionery that is unique to Sakai. Despite its name, it does not contain any walnuts. The name "Kurumi Mochi" comes from the fact that the rice cake is wrapped in a brownish-red bean paste. It can also be written in Chinese characters as "久留美," which means to keep the taste for a long time. The bean paste is made from edamame or green soybeans, but in mountain villages where rice paddies are scarce, dried soybeans are used instead of edamame. During the Warring States Period, Sakai was a prosperous port for overseas trade. Confectioners in Sakai used agricultural products purchased from overseas to make rice cakes covered with red bean paste, which is said to be the origin of walnut rice cakes. The town was also the birthplace of Sen no Rikyu, the famous tea master of the time. The tea ceremony culture flourished among the wealthy merchants of the time, and walnut mochi were also loved as tea cakes.
• 🍱Kurumi-dofu📍 Iwate"Kurumi-dofu" is made with strained walnut after crushed, water and sugar and set by kudzu (arrowroot) starch. This dish is particular to Oushu City Esashi region in Iwate prefecture, and it is prepared as a "shoujin ryori" (=vegetarian food for Buddhist monk) to replace sashimi (=thinly sliced fish) at the memorial services. It is common that julienne-cut daikon radish and miso sauce with sugar and ginger juice are added when it is served. Sometimes it can be a tea snack without sauce. We can say sesame seeds in "Goma-dofu" (=sesame tofu) is replaced to walnut, but it require more effort than cooking "goma-dofu" because inner skin of walnut needs to be removed. They use locally harvested "Oni-gurumi" (=Japanese walnut) for this dish. "Oni-gurumi" has less tannin, which causes harsh taste and bitterness, and oil, and tastes simple compare to walnut grown abroad. Walnut has been rooted in their diet in Iwate Prefecture, and they express testy flavor as "kurumi-aji" (literally means "walnut flavor" in Japanese).
• 🍱Kurumi-zouni📍 Iwate"Kurumi-zouni" is also called "Kurumi-mochi (rice cake with walnuts sauce)" and is a typical dish eaten on the morning of New Year's Day in the Miyako region along the Sanriku coast. It is served not only on New Year's Day, but also for wedding celebrations and other special occasions as the best treat. It is characterized by the fact that the kaku-mochi (grilled-rectangular shaped rice cakes) is placed in a soy sauce-flavored dashi (Japanese soup stock) containing daikon radish, carrots, gobou (burdock root), salmon, freeze-dried tofu, etc. When eating mochi, it can be eaten straight from the bowl of soup or dipped in another bowl of "walnuts sauce" to enjoy two different flavors. It is thought that this way of eating the mochi originated as a way of cherishing the precious mochi because it was difficult to grow rice in coastal areas due to cold damage. Some households add seafood such as salmon roe or abalone as a garnish. Walnuts are used locally produced "oni-gurumi (manchurian-walnuts)." Compared to overseas walnuts, "oni-gurumi" has fewer tannins and oils and is lighter taste, so the "oni-gurumi" is carefully scraped to make "kurumi-dare" (walnuts sauce). In Iwate Prefecture, walnuts are deeply rooted in the diet, and the "delicious taste" is sometimes described as "kurumi-aji" (walnut flavor).
• 🍡Kusa-mochi (Mochi mixed with mugwort)📍 Tochigi‘Kusa-mochi' is a mochi mixed with mugwort and served at the events from mid March to mid April, when mugwort sprouts and grows. There is a custom to offer ‘Kusa-mochi' to the ‘Hina-kazari' (decoration during the Girl's Festival) during Girl's Festival (also known as Doll's Festival or March Festival) and to enjoy with ‘kinako' (roasted soybean flour), but it was the Girl's Festival in the luna calendar (in early April). Now we celebrate the Girl's Festival on March 3rd, and it is not possible to obtain mugwort at that time. Therefore, people buy ‘Kusa-mochi' at Japanese confectionaries. When the first baby girl was born, the family decorate the Hina Dolls from father's parents or mother's parents to pray for the baby's healthy growth. It is a custom for mothers to go back her parent's home during the festival. Although some families offer red-and-white ‘Hishi-mochi' (diamond-shaped mochi) or ‘Shirozake' (sweet white sake), ‘Kusa-mochi' is a must to offer.
• 🐟Kushi-asari (Clam Skewer)📍 AichiAichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori City have the highest catches, while the Atsumi Peninsula and Chita Peninsula also contribute to the clam industry. The supply of clams is supported by resource management, such as the creation of tidal flats and shallow areas in Mikawa Bay and the transplantation of young clams from the Rokujo Lagoon at the mouth of the Toyokawa River. In addition, the nets used in the Mikawa Bay clam fishery are designed to prevent overfishing by making the nets (mangas) large enough to allow small clams to pass through. The shallow waters and gentle waves of Mikawa Bay create an environment that is ideal for the growth of clams. As a result, many dishes using clams are prepared in the coastal areas of Mikawa Bay. “Kushi-asari” is a simple local dish made by skewering clams and drying them in the sun. “Kushi-asari” was offered to the Tokugawa Shogunate during the Edo period and was also served at inns along the Tokaido Highway, where it was enjoyed by a wide range of people. In Kamezaki, Handa City, where the Kamezaki-shiohimatsuri Festival is held, “kushi-asari” has become an integral part of the festival. The festival is recognized as a national Important Intangible Folk Cultural Property. However, the clam catch has declined, and fewer and fewer clams from Aichi Prefecture are being sold in supermarkets.
• 🍱Kushi-dango📍 TokyoIt is said that dumplings originated from a Tang Dynasty dessert called "Danki," which was brought to Japan during the Heian period (794-1185). Dumplings are made by shaping rice flour into balls and then boiling them. "Kushi-dango", which are dumplings skewered and grilled, date back to the Muromachi period (1333-1568). As common people began to travel in the Edo period (1603-1867), stores selling skewered dumplings were also emerged, including tea stores and stores within the precincts of shrines and temples. In Tokyo, the "Dango" shop in front of the Taishakuten Temple in Shibamata became famous through the film "Tora-san." The phrase "Hanayori Dango" became popular, indicating that people preferred "Dango" over flowers. The popularity of "Dango" spread nationwide, particularly the "Kushi-dango" consisting of five pieces on a skewer, which is said to have originated in Kyoto. Even in Tokyo during the Edo period (1603-1867), "Kushi-dango" were usually sold with five pieces, each for 5 "mon" (an old Japanese currency) per skewer. Since the introduction of the 4-mon coin into circulation, the number of customers who left behind their 4-mon coin and took their "Dango" away during busy times increased, causing problems for the shop owners. In a desperate measure, the number of "Dango" per skewer was reduced from five to four, thus giving rise to the four-piece "Kushi-dango" as a solution to this issue. This historical record remains. Even today, "Kushi-dango" typically consists of four pieces in the Kanto region and five pieces in the Kansai region.
• 🍱Kushikatsu (Stick Katsu)📍 Osaka"Kushikatsu" is a dish where a variety of ingredients such as beef, vegetables, and seafood are skewered, coated with batter, and deep-fried. It is commonly eaten right after being fried and dipped into a container of sauce. There is a well-known rule among diners that sharing the sauce is allowed, but "double-dipping" is strictly prohibited. The origin of "kushikatsu" has various theories, but one account suggests that it originated in the "Shinsekai" district of Osaka, home to the Tsutenkaku Tower, during the late Taisho and early Showa eras. It was created to quickly satisfy the hunger of nearby workers with an affordable and filling option―thin slices of beef coated in a thick batter and deep-fried. Post-World War II, when food supply was unstable, restaurants offering kushikatsu, which minimized concerns about food poisoning, became more prevalent. In the 2000s, nationwide chain restaurants specializing in "kushikatsu" emerged, contributing to the dish's popularity across Japan by promoting it as an Osaka specialty. "Kushikatsu", known for being "cheap, fast, and tasty", is often found in standing-eating establishments. However, in recent years, upscale versions with premium ingredients like matsutake mushrooms and stylish restaurants suitable for young people's dates have also become popular.
• 🍲Kutsuzoko-no-nitsuke (Simmered Sole)📍 FukuokaThe Ariake Sea is surrounded by four prefectures in Kyushu. The sea bottom is muddy and shallow, with an average depth of about 20 m. It is home to the largest tidal flat in Japan, and is a bountiful sea inhabited by endemic species. Among the many species of fish that can be landed here is the sole. In the Ariake area, sole is called kutsuzoko. The sole has a unique appearance, with a flat, long, slender body that looks like a kutsuzoko (sole) hence the name. Locals call the black-skinned kuroshita and the reddish one akashita. The kuroshita has tighter flesh and is more expensive.
• 🍲Kuurijishi (Egg Soup with meat and vegetables)📍 Okinawa‘Kuurijishi' is an egg soup with pork belly, ‘Shibui' (‘Tougan' wax gourd), and ‘Gumbo' (‘Gobou' burdock). They use pork, bonito or shiitake mushroom for ‘dashi' soup stock to make soup taste rich and mild. Also, the texture of ‘Shibui' melting in mouth and fluffy egg are mild. ‘Kuuri' in the dish's name means ice, ‘jishi' means boar meat in Okinawa dialect. It is said that its name came from the eggs spreading in a soup bowl like snow. Although there are still many traditional local food in Okinawa, some of dishes are getting less served these years. The traditional daily food served during ‘Obon' season (mid-August) is one of those dishes. For your information, it's rare to find the dishes with name contains ‘kuuri', and ‘Kuuri-hanbin', fish cake layered green juice fishcake and white fishcake in turn, was made before.
• 🍱Kuwai no fukumeni📍 Saitama"Kuwai(=arrowhead)," which is planted in late June to early July in rice fields, is a short-season ingredient with harvesting typically from late November to mid-December. Kuwai has been cultivated in the low-lying wetlands of the Ayase River basin in the southeastern part of the prefecture, which are unsuitable for rice cultivation. It is said that during a major flood in the Kanto region in 1786 (Tenmei 6), when rice cultivation suffered devastating damage, farmers were saved because Kuwai sold at high prices. In the late Meiji era, seeds were introduced from Angyou and Noda villages, and cultivation became more widespread. Although production temporarily ceased during the war and post-war period, it later recovered, and in the 1950s and 1960s, the cultivation area reached its largest scale. Currently, areas such as Koshigaya, Soka, and Saitama City are producing regions, with the second highest production volume in the country (Ministry of Agriculture, Forestry and Fisheries, 2018 "Regional specialty vegetable production status survey"). Various Kuwai dishes are enjoyed in producing areas, and in school lunches, "Kuwai rice," where fresh Kuwai is boiled and mixed with rice, is served. One of the traditional Kuwai dishes is "Kuwai simmered with seeds of cape jasmine," eaten at celebrations such as New Year's for good luck. It is finished with bright yellow color dyeing with seeds of cape jasmine.
• 🍲Kuwanoki-mame Ni (Simmered Mulberry Beans)📍 Gifu"Kuwanoki-mame ni" is made by simmering "kuwanoki-mame" (=mulberry beans) grown in Miyama area, located in the northern part of Yamagata city in Gifu, in soy sauce and sugar. When the "kuwanoki-mame" (=mulberry beans) ripen, the pod and the beans develop red patterns. This bean has been cultivated for many years in this region and is a type of kidney bean that has been certified as a traditional vegetable from the Hida/Mino regions. From the Meiji to the Taisho periods, sericulture flourished in the Miyama area of Yamagata city and many mulberry trees were planted to feed the silkworms. To make sure that "kuwanoki-mame" (=mulberry beans) were protected from typhoons, they were planted at the base of mulberry trees so that their vines would wrap around the bark of the trees which would protect them from violent winds. This is how the mulberry beans got its name "kuwanoki-mame" (=mulberry beans), as they were planted alongside "kuwanoki" (=mulberry trees).
• 🍡Kuzumochi📍 Nara"Kuzumochi" is a transparent, pulpy mochi made from kudzu powder. Kudzu, the raw material of kudzu powder, is a perennial plant of the legume family and is widely distributed throughout Japan from Hokkaido in the north to Kyushu in the south. The name Kudzu is said to have come from the Kuzubito, a mountain people who lived in the Yoshino region of Nara Prefecture, who made kudzu powder from kudzu and sold it. "Kudzu powder" is a natural product that has been repeatedly purified with only groundwater in the middle of winter and dried for 2~3 months, and does not contain any additives. In this way, kudzu powder made of 100% kudzu starch is called "Yoshino honkudzu". In addition, the method of exposing it to cold water many times during the harsh winter is called the Yoshino Zarashi method and is a traditional manufacturing method that has continued since the Edo period. The cold and high-quality water of the Yoshino region of Nara Prefecture produces high-quality kudzu powder. In addition to kuzumochi, kudzu powder is widely used in other dishes and sweets, such as sesame tofu, kuzuyu, kuzu bun, kuzu noodles, and as a thickening agent.
• 🍱Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)📍 AomoriIn the central and southern inland parts of Tsugaru region, fresh seafood was hard to come by in the past. For this reason, fish were considered a delicacy. During the winter, the Tsugaru area experiences about four months of heavy snow and pickles were an important source of vegetables, which is why there are so many different types of pickles from this area. Salted trout used for “Kyabetsu to masu no tsukemono” was preserved over the winter and eaten daily with white rice. The flesh of the trout was baked and the remaining “ara” (=remains of the fish) was used to make pickles or a soup called “Shirani” (=made with the remains of fish, white potatoes, Japanese leeks, and salt). The remains of fish were important sources of protein, and this is used when making “Kyabetsu to masu no tsukemono”. Using the entire fish was a good way to avoid food waste.
• 🍱Kyanokko jiru/Keno-jiru📍 Akita"Kyanokko jiru" is a soup dish of finely chopped vegetables, wild vegetables, and kidney beans seasoned with Dashi (=Japanese soup stock) and miso. This traditional dish is part of the culinary culture in the Tohoku region, including Akita and Aomori Prefectures. It is typically consumed during the post-New Year period known as "Koshogatsu" starting from January 15, after various year-end and New Year events, as a way to relax and wish for good health in the coming year. In the past, it was a nutritious local dish made in large pots to avoid frequent kitchen activities during the New Year, allowing people to reheat and consume it over several days. There's a belief that ”Kyanokko jiru" originated from a local dish called "Ke-no-Jiru (=soup with rice porridge) in the Tsugaru area in Aomori prefecture, and came to be eaten in the northern Akita Prefecture as well. In different places, it is known by various names, such as "Ke-no-Jiru" or "Kyano Jiru" in Kazuno City, and "Ke-no-Jiru" or "Kenoko" in Oga City. In Northern coastal areas like Mitane Town and central areas like Hachirogata Town, it may be referred to as "Kyano-ko." A distinctive feature in Akita is the use of "Zunda", a rice cake made from mainly green soybean flour, creating a unique regional flavor.
• 🍲Kyuuri no Hiya-Jiru (cold soup of cucumber)📍 MieIn the Iga region, the heat and humidity characteristic of the basin increases during the summer months, causing people to lose their appetites. Therefore, cold Miso soup has been made and eaten as a way to get through the hot summer months. There are also cold soups unique to each region throughout Japan, but for example, the history of cold soup in Miyazaki Prefecture is said to be that it was spread throughout the country by Buddhist monks and spread to Miyazaki Prefecture due to their influence, as stated in the Kamakura period "Kamakura Kanrei family records ": "Samurai families pour soup over rice, while monks pour cold soup over rice. " However, in Mie Prefecture, it is generally made as a cold soup rather than served over rice. Since it is a simple recipe, the taste varies slightly from household to household.
• 🍱Kyuuri to Kawa-Ebi no Nimono📍 KōchiRiver shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Prefecture, taken from the Shimanto and Niyodo Rivers. This freshwater shrimp is about 9 cm long and is characterized by its long scissors, which are 1.5 times longer than its body length. The Shimanto River is inhabited mainly by two species of shrimp, the southern prawn and the Yamato prawn. Even today, the traditional fishing method "Shibazuke fishing", which takes advantage of the nocturnal nature of the fish, has been handed down. "Shibazuke fishing" is done using traps made of leafy bush branches and bamboos about one meter long. If the trap is left submerged at some depth near the mouth of the river for at least one day and night, the river shrimp will think it is a hiding place and take the trap. A long time ago, catching river shrimps in summer was a staple of children's river trips, and the shrimps became a side dish for dinner. The most common way to eat them is to take advantage of the flavor of the ingredients. Grilled or fried without peeling the skin, you can enjoy its crunchy texture and savory flavor. Another typical recipe is "Kyuuri to Kawa-Ebi no Nimono". It is said that "Kyuuri to Kawa-Ebi no Nimono" originated with fishermen who fished for river shrimp.
• 🍱Lemon Steak📍 NagasakiLemon Steak is a local specialty that has been enjoyed in Sasebo City, Nagasaki Prefecture, since around 1955. In Sasebo, the influence of the newly established United States Navy base shortly after World War II led to the early popularity of American-style steaks in the neighborhood. In the midst of this trend, around 1955 (Showa 30), two brothers working at a Western-style restaurant decided to create a steak with a refreshing taste more suited to Japanese palates. They devised a steak with a light flavor, and just before the meat was done cooking, they added lemon juice to the Japanese-style sauce, giving birth to the name Lemon Steak.
• 🍚Mackerel hakozushi (pressed sushi)📍 ShizuokaThis local dish is made in the Izu region for special days such as festivals. As it was originally made as a meal for fishermen, it uses locally caught mackerel. The fish is broken into small pieces, then seasoned and fried into a kind of mince (known locally as oboro). This is then laid on top of vinegared sushi rice in a serving box, along with stewed vegetables such as carrots or shiitake mushrooms, to make hakozushi - literally, box sushi. When the Buddhist priest Nichiren was exiled to Izu by the Kamakura shogunate in 1261, the fishermen who sheltered him gave him his morning and evening meals in multi-tiered boxes. This is said to be the origin of hakozushi. The oboro mince uses locally caught mackerel, but this varies depending on the region - scad (horse mackerel) or golden eye snapper (alfonsino) are also used.
• 🍚Mago-chazuke (Horse mackerel rice bowl with tea)📍 ShizuokaMago-chazuke is a local dish eaten throughout the Izu Peninsula, and was originally a fisherman's meal eaten on boats during fishing. The name is said to have come from the meaning of "eat quickly and don't be lazy," as it was eaten in between fishing trips. Mago-chazuke is easily prepared at home by pounding fresh horse mackerel, placing it on top of rice, and pouring hot tea or hot water over it.
• 🍱Maguro no Kabutoyaki (Grilled head of tuna)📍 KanagawaThe Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna fishing in Japan. Grilled head of tuna is a local delicacy in Misaki: a hearty dish where, as the name suggests, an entire tuna head is grilled as-is. It originally arose from the fishermen of Misaki when they boarded their boats and set out for the open sea. They would suspend tuna heads that they could not sell at market from their ships' funnels, grilling it in covered pans before eating it. It was also enjoyed by the young fishermen as an accompaniment to drinks when they came home to port. Restaurants near Misaki Harbor are said to have begun offering grilled tuna head to the general public about 40 years ago. With the gigantic tuna head served on the table, the dish has a big impact, and is especially enjoyed by tourists. It is also attractive as an opportunity to taste rare cuts that are seldom used in more common tuna dishes, such as the cheeks and the meat inside the eye sockets. With geographical features suitable for a port, Misaki developed long ago as a location for offshore and coastal fishing, and became known nationwide in the early Showa era as a base for deep sea fishing, with a flourishing trade in tuna. Nowadays, various kinds of tuna caught all over the world are frozen at -60 C onboard fishing ships, then brought to the port before being shipped through fish markets, mainly to the Tokyo Metropolitan area. Misaki's fish markets sell between 400 and 1000 tuna a day.
• 🍱Makigaki📍 KumamotoA traditional food handed down in Yamato-cho, Kamimashiki County, in the Uki area, famous for its dried persimmons. With the meaning of "attracting good fortune," persimmons are in demand as gifts at the end of the year and as good luck charms for New Year's. The scene of "Makigaki" being made is newsworthy at this time of the year. Dried persimmons are made from a specialty astringent persimmon called "nayaboshi," which is rubbed by hand three times while being dried to get the right shape, and are ready when the surface is covered with white powder (fructose). To make "Makigaki (rolled persimmons)", cut the shaft and tip of a dried persimmon, slit it open lengthwise, carefully remove the seeds, stack 10 or more (depending on the size of the persimmon) in a rugby ball shape, wrap them in a bamboo skin, wrap them in straw, and then roll them up with a rope, using a lot of force to make it go round and round. A good indicator of a well-done product is that when cut, the brown color of the dried persimmon and the layer of white flour show up well and look like a rose flower. The unique flavor and natural sweetness of the dried persimmon is like a high-class Japanese confectionary. Production begins around July with removing the bark of the main bamboo and weaving rice straw while waiting for the dried persimmons to be ready and finished by the end of the year. While there are no differences among regions or producers in the way they wrap the bamboo skin, there are differences in the way they roll it up with a rope (straw or rush grass). In the past, persimmons were often seen hanging under the eaves of houses, but the number of producers of "Makigaki (rolled persimmons)" has been decreasing over the years.
• 🍲Mako no Nitsuke (Stewed Cod Roe)📍 IshikawaIn Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to Madara (Pacific cod) rather than Skesodara (Alaska pollock). As the temperature drops and spawning season arrives, Cod caught during this period is considered particularly delicious. Locals often say there's "no wasted part" of the fish, and various parts, from the head to the internal organs, are used in cooking. It can be served as sashimi with kombu(=kelp), and white cod roe is pickled in vinegar. Dried stick cod (Bou-dara) is also consumed as a traditional New Year's dish. In the active fishing region of Noto, cod fishing peaks from December to February. The taste of Noto cod has been renowned for a long time, and even in folk songs, it is praised as "Noto cod is the best." The city of Nanao in Noto holds the "Gottso Matsuri (Tara Festival)" to celebrate this local delicacy. One of the representative cooking methods passed down in Noto is the "Nitsuke" style for cod roe. "Nitsuke" involves simmering the roe in a simple mixture of soy sauce and mirin. While the "tara no ko-tsuke," where finely shredded cod roe is sprinkled on sashimi, is also famous, the "Nitsuke" method is appreciated as a delicacy widely known across the region. The cod used for this dish, called madara, can grow over 1 meter in length and weigh more than 10 kg. The cod roe, covered in a black membrane, reaches sizes close to 30 cm. It has a striking appearance compared to the roe of skesodara.
• 🍚Mame Gohan (Green Peas Rice)📍 WakayamaWakayama Prefecture is one of the top producer of green peas in Japan, and various kinds of green peas, like ‘Usui Endou', ‘Kinusaya Endou', ‘Holland Endou', ‘Snap Endou', etc., are grown in many areas in the prefecture (Inami-cho, Hidakagawa-cho, Minabe-cho, Gobo City, Mihama-cho, Yura-cho, etc.). Green pea has a long history, and it is said that green pea has been cultivated since ancient Greek Era in the world. In Mid-Edo Era, European variety for podded peas was introduced to Japan. ‘Usui Endou' started to be grown in Wakayama after that. In Meiji Era, the variety delivered from the US to Habikino City, Osaka, came to Wakayama, then the number of farmers growing the peas increased because mild weather is good for green peas. The cultivation technologies/skills have been improving thanks to farmer's efforts and directions from the prefecture, then current ‘Usui Endo' was born through breeding. The size of ‘Usui Endou' pea is big, and the pea has sweet taste and fluffy texture, and this pea is registered as a regional collective trademark ‘Kishu Usui' in 2006. ‘Mame Gohan' (=Green Peas Rice) is a local dish in the production areas of peas. In spring, people don't have much rice while green pea is in its harvest season, so people add lots of peas to rice to add volume. ‘Mame Gohan' is simply flavored with salt so that you can enjoy pea's original flavor. It's popular among children, too.
• 🍱Mame Kazunoko📍 FukushimaIn Fukushima Prefecture, soybeans are extensively cultivated, and many varieties of soybeans are grown, such as "Oosuzu," "Fukuibuki," and "Sato no Hohoemi". Soybeans produced in this region are not only used for processed products like natto, tofu, miso, and soy sauce but are also integral to local cuisine. "Mame Kazunoko" is one such regional dish that uses soybeans. This dish is prepared with a type of soybean called "Hiyashi Mame" alongside herring roe marinated in soy sauce. Hiyashi Mame" is a type of soybean known for its flatter shape and yellowish hue compared to other soybeans. The delightful texture of "Hiyashi Mame" combined with herring roe makes "Mame Kazunoko" a special dish often enjoyed during festive occasions. It's worth noting that in some regions, "Hiyashi Mame" may refer to soybeans simmered in dashi (broth), but this is a different dish from "Mame Kazunoko."
• 🍱Mame-shitogi📍 IwateMame-shitogi is a fresh sweet made by kneading boiled and ground green soybeans with rice flour and sugar. “Shitogi” means “to grind,” and normally, it refers to food offerings made with rice flour. Mame-shitogi is made with beans as a substitute. It is also known as “mame-suttogi.” The northern part of Iwate Prefecture is extremely cold due to the cold wind from the east called “yamase,” and because rice paddies were scarce, rice was precious. Therefore, beans, buckwheat, and millet were also cultivated and often eaten as supplements to the staple food. Mame-shitogi is also thought to be made by adding bulk to rice flour with green soybeans. Unlike edamame, which are soybeans before they ripen, green soybeans retain their green skin and insides even after maturity. Mame-shitogi was often made at home from autumn to winter when soybeans were harvested, but in particular, there was a custom of offering it to Daikoku-sama (December 9th in the lunar calendar) and Toshitori (December 12th), the mountain god. Also, in early spring, it was made to call for the nightingales. Even now, it is made at events such as Niwajimai (Akijimai), a farmer's event to give thanks for the year's farm work and harvest.
• 🍱Mamebujiru📍 IwateMamebu-jiru" is a local dish of Yamagata-machi, Kuji City (former Yamagata Village), in which ingredients such as familiar vegetables and baked tofu are simmered in a soy sauce-based soup flavored with dried sardines and kelp dashi, along with "mamebu," flour dumplings with walnuts. It is said that during the Edo period (1603-1867), when bad harvests continued, people ate dumplings made of wheat flour wrapped in walnuts as a substitute for noodles in "Hare no Meal". The origin of the name is said to come from the fact that the dumplings are "the size of a pea" and "resemble mari-fu," or that the name was given to the dumpling with the wish to live a faithful, healthy, and proficient life. The vegetables and other ingredients used in the dumplings vary from region to region and from household to household, but the use of niboshi (dried sardines) and kombu (kelp) for the broth, the taste of soy sauce, and the addition of walnuts to the dumplings are common. Sometimes brown sugar is added to the dumplings, creating a unique taste that allows the saltiness of the soup and the sweetness of the brown sugar to be enjoyed at the same time.
• 🍱Mameshitogi📍 AomoriAn unprocessed dessert made by mixing and kneading flour and sugar into green soybeans that have been boiled and mashed. The “shitogi” part refers to the dish made with rice crushed into flour – said to be a prototype to present day mochi – and once used as an offering at shrines all over the country. The Nanbu region was often beset by cold weather that damaged crops, and with rice being so precious, soybeans were added to the recipe so it could still be made. Thus it became known as “mame (bean) shitogi.” Every household had a large amount of soybeans as they grew them to use to make miso soup. On sunny days, people would make their offerings to the mountain god or god of agriculture, praying for good health and abundant crops. Afterwards, they would either steam or grill the "mameshitogi" and eat them.
• 🍚Manamehari (Sushi wrapped in Pickled Mana-green)📍 Nara“Manamehari" is a type of mehari-zushi made with salted Shimokita harumana. While mehari-zushi made with takana is also a local delicacy in the Totsukawa area, mehari-zushi made with Shimokita-harumana is limited to the Shimokita-yama Village area. It is certified as a traditional vegetable of Yamato, and is grown only in Shimokita-yama Village in Nara Prefecture. Because it grows in a cold environment, the leaves are thick, bright green, and sweet. Because it can be harvested for only two months, it is said to be a rare vegetable. Since ancient times, it has been grown in the vegetable gardens of individual households, pickled in salt, and eaten as "manamehari. It is made in the same way as "mehari-zushi" using takana eaten in the Kumano and Totsukawa regions, but it lacks the distinctive pungency of takana and is somewhat smaller in size.
• 🍱Manba no Kenchan📍 Kagawa“Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisine, particularly during the winter months. Manba, a type of mustard green, is in season from October to April and is known for its unique bitterness. It is cultivated throughout the prefecture, and can even be seen in backyard gardens. The name "Manba" means "ten thousand leaves." The plant was given this name because it continues to sprout new leaves even after the outer ones are harvested. It is also referred to "Senba" or "Hyakkan," which also carry similar meanings. The dish is known as "Manba" in the Eastern Sanuki region, and known as "Hyakka" or "Hakka," a variation of the name “Hyakkan” in the Western Sanuki region. During the winter, when vegetables are scarce, the manba plant grows large leaves of deep green or dark purple, becoming tender and sweeter after being exposed to frost multiple times. It's also highly nutritious and rich in vitamin C. “Ken-chan” is said to be a corruption of the name "Kenchin," which is a stir-fry of finely chopped vegetables with tofu. In the Western Sanuki region, the tofu is likened to snow, giving it the name "Hyakka no Yukibana" (Snowflake of Hyakka).
• 🐟Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)📍 MieSunfish are sometimes caught during the traditional fishing season along the Kumano-nada coast from the Shima region to the Nanki region. They are called the "carefree men of the sea" because they are seen lying in the waves, but there is still much that is unknown about their biology. It is chewy and has a texture similar to that of white fish or chicken meat. Because sunfish lose their flesh if they are left in boiling water for a long time, they are prepared by boiling them lightly without stewing them. Because of its somewhat peculiar taste, locals often eat it as an Aemono (chopped fish dressed with sauce), such as "mambo with vinegared miso" or "mambo with liver and miso.” The chewy small intestine (kowata) is a more refined version of jomino (premium stomach,) and is eaten as a snack to accompany alcoholic beverages as a delicacy among delicacies. Other local delicacies, such as dried small intestines, are rarely seen by city dwellers. The name "ukiki" (also written as "floating tree" or "floating turtle") is already mentioned in "Ryori Monogatari (Cooking Secrets)" published in the early Edo period (1603-1868), and the method of cooking it, marbling it and eating it with ginger vinegar, is described. It is said to have been a specialty of Mito.
• 🍱Maruyaki saba📍 FukuiThe Wakasa area has been known since the Asuka and Nara periods as a "miketsukuni" (province of food), where people were allowed to deliver foodstuffs to the Imperial Court in the capital, and the area played an important role in the food industry. Mackerel, in particular, was fatty and tasty, and large numbers were transported to Kyoto along the "saba kaido" (mackerel road) by "back-breaking" fish carriers who carried the fish on foot. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel reached Kyoto. From the time of the Goshoku era to the present, seafood from Wakasa Bay has been prized throughout Japan as "Wakasa mono" (Wakasa fish). In the Wakasa region, where mackerel of such high quality are caught, "Maruyaki Saba" is a local dish made by grilling the whole fish on bamboo skewers. In the Ono City area of the Reinan region, the custom of eating grilled mackerel on July 2, the 11th day after the summer solstice, is called "Hangesho," and it is said to have originated when the lord of Ono (present-day Ono City) distributed grilled mackerel to his people after they were tired from rice planting. （In the Wakasa area, there is a custom of distributing Kashiwa-mochi (oak cakes) and grilled mackerel to relatives during the May vacation (after rice planting is finished, a vacation is decided by the district).
• 🍚Masu-zushi (trout sushi)📍 ToyamaMasu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's most famous local dish. The history of Trout Sushi dates back to the Kyoho period of the Edo period (1603-1867). Yoshimura Shinpachi, a samurai of the Toyama domain who was a skilled cook at the time, made” Ayu “(sweetfish) sushi for Maeda Toshioki, the third lord of the domain, who liked it so much that he presented it to Shogun Yoshimune. It became a Toyama specialty after Shogun Yoshimune praised its taste. Later, instead of” Ayu “(sweetfish), cherry salmon, which come to the Jintsu River in spring, were used, and this is thought to be the prototype for today's "Masu-zushi". It first became nationally known in the Taisho era (1912-1926) when it was sold as “Ekiben” (boxed lunches at train stations), and its delicious taste spread to other parts of Japan as railways spread to many places. The "Masu-zushi" is made by lining a wooden round wappa with bamboo grass and stuffing it with layers of salted trout and vinegared rice, then pressing it together. Masu-zushi is available in one-tier and two-tier versions. Each restaurant has its own taste and style, including the thickness of the Trout, the amount of vinegar, and the degree to which the Sushi rice is pressed. Many prefectural residents have their own favorite restaurants.
• 🍱Matsumae-zuke📍 Hokkaido"Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and Kelp, and marinating them with Soy sauce, Sake, Mirin, and Sugar. In the past, Squid, was pickled with Salt, but due to changes in taste preferences, Soy sauce,-based seasoning is now widely used. As the name suggests,"Matsumae-zuke", originated in the Matsumae Domain, where they were made from locally harvested ingredients. Later, it is said to have spread as a winter dish prepared by fishermen's mothers. From the late Edo period (1603-1868) to the Meiji period (1868-1912), when Herring fishing flourished, it was made by combining "Kazu-no-ko", herring roe, which was harvested in large quantities, with Squid, and Kombu (=kelp). However, the price of Herring has risen, and the amount of Herring roe, used has decreased compared to the past. Meanwhile, as Herring, fishing declined in the Showa period (1926-1989), Matsumae Town began to engage in full-scale "Surume-ika" (Japanese common squid) fishing. Today, together with the neighboring town of Fukushima, Matsumae is one of the nation's leading producers of Japanese common squid. As a result, "Matsumae-zuke" are now made with "Surume-ika" (Japanese common squid) and Kombu (=kelp).
• 🍚Matsutake Rice📍 KyotoMatsutake mushroom production thrives in the Nantan region's city of Nantan and the cities of Ayabe and Fukuchiyama in the Chutan region. These regions market their mushrooms as "Tamba matsutake," known for their fragrant aroma and elastic texture. The scent is particularly prized, and it's often said that a car filled with freshly harvested Tamba matsutake will be permeated with its rich fragrance. Matsutake is also produced in the Yamashiro region, in the southern part of Kyoto Prefecture, and is sold as "Yamashiro matsutake." Its taste and flavor are considered on par with Tamba matsutake. Before World War II, the prefecture's matsutake production exceeded 1200 tons per year. However, in recent years, this number has plummeted to just a few tons. A significant factor contributing to this decline is the lifestyle changes resulting from rapid economic growth. As the use of electricity, oil, and propane has increased, pine leaves and branches are no longer utilized as fuel. This leaves more pine forests untouched, creating an environment in which matsutake, preferring dry and arid soil, struggles to grow amidst various trees and weeds. Furthermore, recent insect damage to pine trees has caused many trees to die, further aggravating the decline in production. Even today, cultivating matsutake remains unfeasible. Maintaining mountains and pine forests to foster favorable growing conditions is still necessary. In response, a project to improve the matsutake environment was initiated across the prefecture in 1978 (Showa 53), involving measures such as the removal of mid-layer trees and humus. This is known as the "Kyoto method." Against this backdrop, kyoto's matsutake is highly valued as a premium ingredient. When the season arrives in the fall, it's served in ryotei and kappo restaurants in dishes like “matsutake rice”, “osumashi”, and “sukiyaki”.
• 🍱Matsuyama zushi📍 EhimeIn 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shiki Masaoka's house. During his visit, he was treated by Yae, Shiki's mother, to Matsuyama zushi. Soseki was delighted with the dish and consumed it without spilling a single morsel. Shiki also loved Matsuyama zushi and even wrote a haiku titled "I love Matsuyama sushi." Later, in the spring of 1895, Soseki returned to Matsuyama as a teacher at Matsuyama Junior High School and ordered Matsuyama zushi as soon as he arrived. This indicates that it was one of his favorite dishes in Matsuyama. Matsuyama zushi is also known as "moburi-zushi", which is derived from the Matsuyama dialect word "mobusu" or "moburu", which means "to mix together."
• 🍱Mayudama(Cocoon Balls)📍 GunmaThe sericulture industry has been thriving in Gunma for quite some time, and even now the prefecture is focused on the industry's further cultivation via such methods as the use of original silkworm breeds to make “Gunma silk,” as well as practical applications for genetically modified silkworms. For that reason, “cocoons” became highly valued and indispensable in the sericulture industry, and “cocoon balls,” an event food made from rolling right flour, millet flour, and corn flour became popular. However, unlike many other local delicacies, rather than being made for immediate consumption, cocoon balls are traditionally served as offerings. For example, on January 13, two days before the Little New Year festival, it is customary to make cocoon balls from millet flour and attach them to the branches of mulberry trees, resembling flowers. Additionally, Hatsuuma, a celebration of the first day of the ox in February, is a day for plentiful silkworm harvests within Agatsuma County, Gunma. 16 cocoon balls are made and offered to shrines and wells. It could be said that these customs show vividly the value people place on the cocoons that bolster the sericulture industry.
• 🍱Mazemeshi📍 Kumamoto"Mazemeshi" is a dish that always appears at local events and celebrations where people gather. Also called "Gumeshi", it is made by chopping and stir-frying ingredients such as chicken, gobou(=burdock), carrots, dried shiitake mushrooms, bamboo shoots, fried thin tofu, etc., seasoned with soy sauce and sugar, and mixed with freshly cooked warm rice. Ingredients vary from region to region and from household to household, such as konjac(=yam cake) and "kamaboko(=fish cake)", sea bream and maki mussels in areas near the sea, and plenty of daikon radish during the daikon radish harvest season. Rokka Shrine in Shimorokka, Kashima Town, holds an annual autumn festival on October 17 to pray for a bountiful harvest, during which each household makes "Gumeshi (Mazemeshi)" and serves it to gathered relatives and neighbors. Instead of chicken, it uses horse meat, a specialty of the prefecture, and seasonal vegetables such as gobou(=burdock), dried shiitake mushrooms, konjac(=yam cake), and carrots, which are stir-fried and seasoned with soy sauce and sugar, and mixed with white rice. The "Shishimai" dedicated at this festival is the first important intangible cultural asset in Kumamoto Prefecture, and is derived from Kiyomasa Kato's tiger hunting, and depicts a child growing up to become a warrior and bravely fighting a lion. On Tobase Island, located halfway between the Uto Peninsula and Amakusa, there is a mixed rice dish called "birin meshi" that uses tofu instead of meat. The name comes from the sound made when the tofu is stir-fried to remove the water. It was served at Buddhist ceremonies as a vegetarian dish.
• 🍱Megisu no Dango Jiru📍 Ishikawa“Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the Pacific coast and the Sea of Japan. It is similar in appearance to “kisu” (=Japanese whiting) and another name for megisu is “nigisu”. The name megisu is said to come from the local dialect of Ishikawa meaning big, gaping eyes. The number of megisu caught in Japan is the highest in Ishikawa prefecture and about ten percent of the total is caught in Kanazawa city. The fish is not expensive, and so people use this fish for daily meals. It has a simple taste and is popular among people of all generations. It can be simmered, deep-fried, or dried. It is served as part of local school lunch menus. Megisu should be eaten when fresh so most of the fish caught are eaten locally. Sashimi and sushi using megisu can most often only be eaten in Ishikawa to maintain the freshness. “Megisu no dango jiru” is a way to prepare large amounts of megisu without letting it go to waste. In Ishikawa prefecture, dango jiru is prepared with other types of fish as well, such as sardines and flying fish.
• 🍱Mehari zushi📍 WakayamaIn the southern region of the prefecture, where fishing and forestry are thriving, mehari-zushi became popular as an easy-to-eat lunch between busy fishing and mountain work. It is made by wrapping a large rice ball in salt-pickled takana. There are various theories as to the origin of the name "mehari-zushi" (meaning "eye-opening mouth" or "eye-wateringly delicious"), or "because the rice ball is completely wrapped as if it is eye-opening.
• 🍱Mehikari no karaage(Fried Chlorophthalmus borealis)📍 Miyazakismall fish, 5-15 cm in length, caught off the coast of Nobeoka City in the Hyuga Sea at a depth of around 300 m. They are called "mehikari" because of their large, sparkling blue eyes. Its Japanese name is "aome-eso. In the past, it was treated as a small fish that could be caught in deep-sea shrimp trawl nets, and was used as a meal for fishermen and as bait for aquaculture. In an effort to promote the light white flesh and fluffy texture of mehikari, a Japanese restaurant in Nobeoka City developed and served the dish after repeated trial and error, and it was introduced in the mass media and came into the limelight. Mexicali is not indigenous to Miyazaki; it is often caught off the coast of Iwaki in Fukushima Prefecture and has become a specialty of Onahama Port. In 1747, the ninth generation of the Naito family was transferred from the Banjohira domain to the Nobeoka domain, and in 1997, Nobeoka City and Iwaki City became brother cities, which is said to have influenced the custom of eating mehikari in both regions.
• 🍱Memaki📍 Yamanashi"Memaki" is a local dish in which fish is wrapped in arame (a kelp related to kombu) and slowly simmered with soy sauce and sugar. The name "memaki" comes from the fact that it is wrapped in arame kelp. It is said that since the middle of the Edo period, the Shinto priests who provided lodging and received guests on their religious trips to Mount Fuji treated them to memaki. It has also spread throughout the region as a festive dish to celebrate the regular festival at Kawaguchi Asama Shrine in Fujikawaguchiko Town. Memaki's triangle shape is said to represent Mount Fuji, while the toothpick used to hold the arame kelp wrapping is said to signify the pilgrim's staff used to climb Mount Fuji. These may also convey the religious belief in Mount Fuji and a prayer for safety in climbing the mountain. Because the arame kelp used as an ingredient is very hard, it must be simmered for several days. However, this serves to preserve the dish, and it was once used as a convenient portable food for climbing Mount Fuji. In addition, memaki's triangle shape mimics the shape of the kimono worn by the enshrined deity, the goddess of Fuji Lady Konohanasakuyahime.
• 🍚Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)📍 Miyazaki"Meno mochi kazari" is a traditional event taking place in the southern Kyushu area on Little New Year. Decorations using rice cakes are put up in homes to wish for a bountiful harvest and safety of the family. Colorful "mochi" (=rice cakes) in the colors red and white, yellow, and green are made on the morning of every January 15th and hung up as decorations. Branches of Japanese hackberry are cut off in the early morning before birds start to chirp. The rice cakes are put on the branches and hung up in the alcoves, kitchen, entrance, Buddhist altars and gravestones. These decorations are hung up until January 30th, after which they are taken down and the colorful "mochi" (=rice cakes) are taken off the branches and deep fried to make "arare" (=bite-sized Japanese rice crackers). The word "me" in the name of the decorations is said to have come from the word "mayu," which means cocoon in Japanese. The decorations were first made with wishes for an abundance in the production of cocoons. After that, the decorations were considered lucky, a way to fight off evil spirits and wish for a bountiful harvest. They were also a way of celebrating the arrival of spring. "Arare" (=bite-sized Japanese rice crackers) was served at the Imperial Court during the Nara period to envoys visiting Japan from China and other countries. An earlier version of "arare" is "arare-mochi / tama-arare," a type of "kakimochi" (=dried cut mochi), which was available during the Heian period as noted in the "Yamashiro-fudoki" (=topographical report of Yamashiro Province). By the Edo period, "arare" (=bite-sized Japanese rice crackers) was being produced in large amounts. The name "arare" comes from the sound that mochi makes when it is roasted or from the word "arare" which means hail as the rice crackers resemble pellets of frozen rain.
• 🍚Meshi mochi (Left Over Rice Pan Cake)📍 SaitamaSaitama Prefecture as a whole has a dish where leftover rice is mixed with a dough made from dissolved wheat flour and then baked. In the Chichibu region, it's called "Meshimochi," in the eastern lowlands including Kazo, it's known as "Yakibin," and in the northeastern and Iruma regions, it's referred to as "Yakimochi." In the past, when manual labor was used for farming, working hours were long, and there wasn't much time for meal preparation on farms. Therefore, "Meshimochi," which was easy to make and could be taken to the rice fields like a bento (lunchbox) when made in the morning, was highly valued. It was often consumed as a light snack called "Kojyu" just before lunch. Additionally, during the summer, when the rice prepared in the morning might become slightly sour, this dish was a clever way to avoid wasting the rice and still enjoy a tasty meal.
• 🍲Mettajiru (Pork Miso Soup)📍 Ishikawa“Mettajiru” is a hearty pork miso soup with plenty of ingredients; mainly root vegetables like sweet potato, daikon, and carrots. What makes this soup different from a traditional Tonjiru or pork miso soup is that it uses sweet potatoes instead of regular potatoes. There are no strict rules governing which root vegetables are to be used however, so this dish is enjoyed by households all throughout the prefecture. The unique name is said to come from phrases such as “Yatara Mettara Gu Wo Ireru (Randomly add ingredients)” and “Yatara Mettara Gu Wo Kiru (Randomly cut the ingredients)”. The reason for adding so many ingredients was said to be started by farmers who wanted a way to use up the large quantity of vegetables that had been harvested. In his representative work “Kabi”, announced in 1894 by Shusei Tokuda; a renowned literary of the prefecture, there is a scene depicting the main character and their friends preparing and eating Mettajiru. The sweet potatoes which are also used in Mettarjiru are recognized to be a part of the “Kaga Yasai” brand vegetables promoted by the city of Kanazawa. There is a long history of cultivating sweet potato in the city of Kanazawa, as it is said the seed potato and method of cultivation was introduced from Satsuma near the end of the Genroku period. By 1877, the area had become a full-fledged production center of the product and by 1938, over 100 tons of early dug sweet potatoes had been shipped to cities like Kyoto, Hikone, Osaka, Tsuruga, and Kobe. In 1977, following the introduction of curing storage (a method of mass storage under conditions of high heat and humidity), the sweet potato had become one of the main vegetables of the sand dune regions of northern Kanazawa.
• 🍱Mibuna Mustard Salad📍 KyotoMibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Kyoto City. It is believed to have been developed in the 1800s as a natural hybrid of mizuna. The exact time when it was first distinguished from mizuna is unclear, but documents from 1804 (Bunka 1) mention "mibuna produced in Mibu." Unlike mizuna, mibuna has round, spoon-shaped leaves without notches at the edges. Its taste is spicier and slightly more bitter compared to the refreshing flavor of mizuna. Mibuna is cultivated throughout Kyoto City, but the main production area within Kyoto Prefecture is in Hiyoshi Town, Nantan City. While some is grown outdoors for pickling, the primary cultivation method is year-round greenhouse farming, allowing for approximately five harvests a year. Kyoto Prefecture has recognized vegetables that have been grown in the area for many generations as "Traditional Vegetables of Kyoto." The prefecture is actively working on their branding, including all vegetables grown within its borders prior to the Meiji era, except for mushrooms and ferns. Mibuna is acknowledged as one of these traditional vegetables. Utilized in a wide array of dishes, mibuna features in mibuna mustard salad, mixed dishes, pickles, salads, and stir-fries.
• 🍡Mikan Mochi (Mandarin Mochi)📍 WakayamaWakayama Prefecture is one of the top mandarin oranges producing prefecture. Especially Arita area, origin of ‘Arita Mikan', most mountains are covered with mandarin plantation. In 1574, Magoemon Ito, local farmer from Arita City, brought young mandarin trees from Yatsushiro, (current Kumamoto Prefecture), then planted in Arita. It is the origin of ‘Arita Mikan'. Arita City is mountainous and faces at the sea, and has less flat land. On the other hand, its mild climate is advantage for growing mandarin. Therefore, Kishu Domain (currently Wakayama Prefecture) promoted growing mandarin, and it became thriving. After that, the mandarin trees Ito brought were prevailed, which made Arita area ‘small mandarin in Kishu' producing area. In 1634, Tobei Takigawara, a tangerine farmer, delivered Kishu mandarin to Edo (current Tokyo) for the first time, Arita mandarin became popular in Edo. When they could not ship due to bad weather in November, 1685, Bunzaemon Kinokuniya, a local merchant, leaned the price of mandarin got skyrocketing in Edo. Then he delivered mandarin by ship in the bad weather and made fortune. ‘Mikan Mochi' (mandarin mochi) is developed during the research of the local cuisine. Mandarins are placed on the glutinous rice and steamed together, then pounded together after the skin of mandarins are removed. It has beautiful color and smells good, and you can enjoy refreshing sour flavor.
• 🍚Mikan Zushi (Japanese Mandarin Sushi)📍 EhimeMikan (=Japanese mandarin) grown in Ehime receive a lot of sunlight and are exposed to the sea breeze. The prefecture is one of the top producers of this fruit in Japan. The natural climate in Ehime makes the sweetness and acidity of the mikans a perfect balance. The prefecture faces the Seto Inland Sea and mikan flowers growing in the terraced fields is a beautiful sight to see. Rice vinegar was scarce in the southern areas of Ehime and so aromatic juice from citrus fruits such as kabosu and mikan were used in place of vinegar to make dishes such as "mikan zushi." It is said to have its roots in “mikan gohan” (rice with mikan), which was made from mikans that could not be sold to the market. Local schools serve rice cooked with tangerine juice for lunch and this became a hot topic throughout Japan. People began to believe that mikan juice came out of the faucets in Ehime prefecture. There are in fact a few faucets that have mikan juice flowing out of them, such as those at the Smiley Ehime Official Souvenir Shop or at Matsuyama Airport.
• 🍱Miki📍 KagoshimaMiki" is a lactic acid fermented beverage made from rice, sweet potatoes and sugar, and is drunk in Okinawa Prefecture as well as in the Amami area. In Okinawa Prefecture, barley is used instead of sweet potatoes. The word "miki" is written "kamishu," and is said to have its origins in a mouthful of sake that was offered to the gods during festivals. Kuchibi-zake was made by mixing two or three bites of rice in the mouth of a young woman. There is a description of miki in a book titled "Minamishima Zogawa" written by Nagoya Sagenta, a samurai of the Satsuma clan at the end of the Edo period, which suggests that miki was already being made and drunk at that time. The book also mentions the method of making "miki" today, which involves boiling rice and grating sweet potatoes.
• 🍱Mikka no dango jiru📍 ToyamaIn Toyama Prefecture, a major rice-producing region, rice cake-based dishes and sweets are a staple at every event and milestone in the lives of the people. The three-day dumpling soup is a traditional dish made on the third day after giving birth to nourish the mother and help her breast milk flow. Sometimes, the family of the bride who gave birth to the baby will put a noshi (gift wrapper) on the dumpling soup set and distribute it to relatives. In addition to dumplings, other ingredients such as taro, are added to the soup to help the mother's milk flow and speed postpartum recovery. "Zuiki" is the leaf stalk (the part between the leaf and stem) of the Satoimo(=Japanese taro) which is dried and then rehydrated. Other vegetables such as Gobou(=Burdock root) and Napa cabbagee, mushrooms, and fish are also added in some places. The deep connection between the people of Toyama and rice cakes can be seen in the three-day dumpling soup eaten after the birth of a child, the belly band celebration five months before birth, and the custom of making rice cakes in various forms during the last month of pregnancy to pray for a safe delivery.
• 🍜Mikuriya Soba📍 ShizuokaA local dish of the Mikuriya area in Gotemba City. As this area grew a lot of wheat and soba (buckwheat), farmers made soba noodles using native yams instead of water, eating it with a dipping sauce made with chicken stock. The soba had an unassuming flavor, with the added yam creating a pleasant eating experience. Chicken stock is used for the broth, with chicken, carrots and shiitake mushrooms as the characteristic ingredients.
• 🍱Mimi📍 Yamanashi"Mimi" is a local dish mainly in the Toya area of Fujikawa Town. It is made by kneading flour and cutting it into bite-size pieces, then sticking the two corners of the dough together to make a triangular shape and stewing it with vegetables in a miso flavor. It is similar to "houtou," but "mimi" is so named because of its distinctive triangular shape, which resembles the shape of a "winnowing basket," a farming implement (some say it is because it resembles an ear). There is also a legend that a warrior of the Minamoto clan ate it to celebrate his victory in battle in Juya (various theories exist), and it is said to have been called "fuku-mi," meaning "to scoop up good fortune," which in turn became "mimi. It is said to have been considered a very auspicious food, and became a dish for New Year's and festive occasions. In Jukkoku, "mimi" is still served to the god of the year for breakfast on New Year's Day every year, and is then eaten with the family.
• 🍜Mimi udon📍 TochigiMimi Udon" is a traditional dish in the Kuzuu area of Sano City and the Shiroyama area of Utsunomiya City. Udon noodles are generally thought of as long and thin strings, but Mimi Udon has a slightly different shape. It is called "Mimi Udon" because the shape made from kneaded flour resembles the shape of an ear. In Sano City, there is a custom of holding an ear-shaped udon in one's hand and putting it to one's ear to pray for good things in the coming year. In Utsunomiya City, the Utsunomiya Shrine's Utsunomiya Shrine's Ujiko (shrine parishioners) used to eat ear udon as a feast during the New Year's festival.
• 🐟Mimigar Sashimi📍 Okinawa"Mimigar" is pig's ears, and "Sashimi" is a dressed dish. In Okinawa Prefecture, where pork culture has long been rooted, the word "everything is edible except the squeal" is practiced by cooking not only the meat but also the internal organs, face, feet, and even the blood. "Mimigar" refers to the ear itself, although it is called "ear skin," and the dish using the ear, which is rarely distributed outside the prefecture, is known as a unique Okinawan local cuisine. The ears are usually scalded off the hair, boiled, and shredded, and the crunchy texture, which includes cartilage, is similar to that of Chinese jellyfish. "Mimigar Sashimi", which is eaten daily as a menu item, is a way to enjoy the texture of "Mimigar". The word "Sashimi" may remind you of raw food, but it refers to a dressed dish, which is served with vegetables in a bowl of peanut vinegar. The acidity of the vinegar is perfectly balanced with the richness and mildness of the peanut butter, making this dish a perfect chopstick rest.
• 🍱Minazuki📍 KyotoVarious local confections have developed in Kyoto, including rakugan, which is made by molding dough mixed with sugar and syrup in a wooden mold; wasanbon, which is made by molding high-quality wasanbon sugar in a wooden mold; and ariheito, which is made by boiling sugar and syrup together and molding it by hand. Mizunazuki" is another local confection traditionally eaten throughout the prefecture. It is made of white Uiro (rice cake) topped with azuki beans and cut into triangles. During the Heian period (794-1185), the court people used to take a sip of ice stored in an icehouse in the Nishigamo district of Kyoto's Kita Ward to get rid of the heat. At that time, ice was a luxury item, and the common people rarely had the opportunity to eat it. It is said that this is why people began to eat "mizunashi" (waterless moon), which is shaped like ice. In Kyoto, on June 30, "Nagoshi-no-harae," a Shinto ritual to purify the "sins and impurities" of the six months from January to June, is held at shrines in various parts of the city. During this ritual, mizunagetsu is eaten to drive away sins and pray for good health and good fortune. The triangular shape of mizunashizuki is a symbol of ice to ward off the heat, and the red color of the azuki beans is meant to drive away evil spirits. Kyoto Prefecture has designated mizunazuki as a "traditional Kyoto food" as it is an artistic food based on the culture of the imperial court and the tea ceremony nurtured in Kyoto. In designating it as such, the prefecture has established the following criteria: all products must be made by hand, and wooden molds must be hand-carved.
• 🍱Minudaru📍 Okinawa"Minudaru" is a thin slice of pork loin coated with black sesame sauce and steamed, also called "kuljin" (=black meat) because of its dark finish. The steaming process removes the fat from the meat, so despite its appearance, the taste is light. Sometimes squid ink is added to make it darker and richer. It has been used as a celebratory dish since ancient times, and has the advantage of not changing its flavor even after it cools down and can be re-steamed. "Tunda-bun(name of dish)", a luxurious appetizer container that has been in use since the dynastic period, is filled with seven to nine elaborate appetizers, of which "Minudaru" is one.
• 🍡Miso Dare Gyoza/ Miso Dumplings📍 HyōgoIn Kobe, it is common to eat "miso-dare gyoza," which are pan-fried dumplings served with a miso-based sauce consisting of vinegar, soy sauce, and chili oil. Before World War II, among Japanese residents who lived in Manchuria, pan-fried gyoza was preferred over boiled ones which are similar to Chinese water dumplings. Many families in Kobe used to eat pan-fried gyoza with miso sauce due to nostalgia for their hometown. After the war, a man who had returned from Manchuria opened a restaurant in Shin-Kaihoku, Kobe, serving pan-fried gyoza with miso sauce. This became popular among returnees, spreading to other eateries. The original gyoza at the restaurant called "Gyoza En," considered the origin of miso-dare gyoza, uses a filling made from Kobe pork with a hint of Kobe beef. It is served with the restaurant's original miso sauce. In 2014, it was selected as a "Five-Star Hyogo" product, recognized by the prefecture for embodying both the regional characteristics and innovation of the Hyogo Five Countries.
• 🍱Miso Kanpura (Miso Potatoes)📍 FukushimaIn some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,' and there is a deeply rooted culture of eating them as a staple food. It is said that because the original Dutch word 'aardappel' was difficult to pronounce it was changed to 'kanpura,' and the cities of Koriyama, Minamisoma, and Iwaki are cited as its main areas of production. 'Miso kanpura' is made by frying kanpura with the skin still on together with miso, sugar, mirin, and other ingredients. A farmer came up with the idea for the dish to be eaten at home, as they produced potatoes that were so small they couldn't be shipped out. The sweet miso seasoning makes it a perfect snack and a dish that can be enjoyed by adults and children alike. Other local dishes that use kanpura include 'kanpura botamochi,' which is made by mashing kanpura, making it into balls, and dressing them with miso.
• 🍲Miso Oden (Stewed Vegetables and Fishcakes with Miso)📍 AichiThe important ingredient for the cuisine in Aichi Prefecture is bean miso (red miso), like Hatcho-miso, Aichi's typical miso. ‘Koji' mold is bred with soy beans to make soy bean ‘koji' mold, and fermented and aged for a long time to make bean miso. It is fermented at least a year, or sometimes 2~3 years. Bean miso is rich in flavor and has sourness and unique bitterness. Hatcho-miso is one of the brand of bean miso. Hatcho Village (current Hatcho-cho in Okazaki City), the origin of Hatcho-miso, is located ‘hatcho' (about 870m) away from Okazaki Castle, where Tokugawa Ieyasu was born. It was easy to obtain ingredients for miso, like soy beans and salt, because it was a transportation hub where Tokaido and the Yahagi River are crossing over. ‘Miso Oden' is a unique dish in Aichi Prefecture used bean miso. A miso pot is placed in the middle of clay pot with stewed ingredients, and you dip the ingredients into a miso sauce when you eat. It is said that originally ‘oden' was not a stew, but its root was ‘miso-dengaku', skewered ingredients served with miso sauce. In Edo (current Tokyo), the ‘oden' stewed with soy sauce soup stock was prevailed (it was also called ‘Kantou-ni' when we mention about common ‘oden' with soy sauce soup stock.), but in Aichi, dipping with miso was rooted.
• 🍱Miso Poteto (Miso potatoes)📍 Saitama“Miso potatoes” become well-known after it won the “5th Saitama B-Grade Local Gourmet Championship in Chichibu” (2009), but it is actually a local dish that has been passed down in the Chichibu area for generations. Farmland has long been cultivated in the Chichibu area, where there is little flat land. It is said that "miso potatoes" originated from dipping small potatoes roasted over an open fire in miso sauce. Farmers have eaten "miso potatoes" as light lunches (kojyuu-han), when they take breaks from farm work. "Miso potatoes", which combine flaky potatoes and sweet and spicy miso paste, are now enjoyed in various settings as snacks and side dishes.
• 🍱Miso-dengaku (Miso Stick)📍 AichiTofu is said to have been introduced from China as early as the Nara and Heian periods, and was eaten by aristocrats and warrior families as a valuable protein source in vegetarian cuisine. The Edo period (1603-1867) tofu cookbook "Tofu Hyakuchin" introduced many tofu dishes, including "dengaku," which is made by cutting tofu, skewering it, and grilling it. Since around the middle of the Heian period (794-1185), there was a custom in farming villages of dancing in the rice paddies to the beat of drums during rice planting season, which was called dengaku-mai. The dengaku-houshi who performed this dengaku-mai always wore a white hakama and colored jacket and danced on a stick, which is said to have been called "miso-dengaku" or "dengaku" because of its resemblance to a tofu dish made of white tofu topped with miso and grilled on a skewer. Miso dengaku in Aichi has a long history, and its characteristics vary from region to region. In the Mikawa area, "nameshi dengaku," which is a combination of nameshi(rice with greens) and dengaku, is a specialty, while in the Owari area, "fu dengaku," which is deep-fried fu coated with red miso paste, is a specialty. "Nameshi dengaku" was also a specialty at some inn towns along the Tokaido pathway during the Edo period.
• 🍜Miso-nikomi Udon (’Udon’ Thick Wheat Noodle Simmered with Miso )📍 Aichi‘Miso-nikomi Udon' is one of the typical noodle dishes in Aichi Prefecture along with ‘Kishimen' (=flat wheat noodle). It is prepared by simmering Hatcho-miso soup and chewy ‘udon' (=thick wheat noodle). ‘Miso-nikomi Udon' was a dish at home, but it was served at the restaurant in Ichinomiya City in Meiji Era. After that, it became popular around Nagoya City. Hatcho-miso, representative food of Aichi Prefecture, is a soy bean miso came from Hatcho Village (current Hatcho-cho in Okazaki City), 870m (‘hatcho' in Japanese metrics in that time) away from Okazaki Castle, where Tokugawa Ieyasu lived, and it has rich flavor and thick color. It is made from soy bean only, and has been fermented and aged for a long time. Hatcho-miso is more nutritious than other type of miso, and the red miso culture has been strongly rooted for health effect in Mikawa area. Therefore, there are many local dishes used red miso in Aichi Prefecture, and ‘Miso-nikomi udon' is one of them. ‘Udon', like ‘houtou' (type of wheat noodle), is made from wheat and water only without salt. It prevents noodles from getting soft while being simmered, and keeps them chewy.
• 🍱Misogi Dango📍 GifuA traditional confectionery in Hashima City, dumplings made of rice flour dough and filled with sweet bean paste are skewered, dipped in a sauce made of miso paste and sugar, and baked. Around the beginning of the Showa period (1926-1989), the owner of a confectionery store in Hashima City developed and began selling "Miso Tsuke Dango," a baked Mitarashi dumpling filled with red bean paste and dipped in miso paste. Later, the second generation of the store owner learned the origin of the "Misogi ritual" at the Hakken Shrine, a shrine in Takehana, and renamed the dumpling "Misogi Dango" by combining the ritual and "Misotsuke Dango," and made and sold a sign saying, "If you eat this dango on June 30, during the Misogi ritual, you will be rid of the first half of the year and live the remaining six months in good health." The dumplings were then sold.
• 🍱Misoshiru / Mugimiso📍 EhimeEhime's miso soup is a soup made with barley miso, a traditional local ingredient, and the ingredients used in it vary from household to household. In Ehime, barley is grown as a back crop for rice. In the old days, rice was paid as land tax, and barley was processed into edible miso called barley miso. Many farmers made their own miso, which was also called "Inaka miso (Country miso)". Barley miso is made by adding barley malt and salt to soybeans, and is produced mainly in the Setouchi area, as well as in Ehime and Yamaguchi prefectures, and throughout Kyushu. Other types of miso include "Komemiso (Rice miso)", "Mamemiso (Soybean miso)", and "Awasemiso (Mixed miso)", which is a mixture of the two. Among them, Ehime's barley miso is characterized by its mellow aroma and elegant sweetness compared to other miso because of its high malted due to the abundant use of barley. In addition, barley miso is rich in dietary fiber and protein and is expected to help control cholesterol and prevent arteriosclerosis, cerebral infarction, and myocardial infarction. This miso soup made with barley miso is a healthy and nutritious dish, and is a standard home-style dish in Ehime Prefecture.
• 🍱Mitama📍 IshikawaMitama refers to black soybean okowa made by steaming black beans (black soybeans) and glutinous rice. Depending on the region and people, it may be called “medama” because of its appearance. While usually written in hiragana, mitama is sometimes written as “御霊” in kanji. In the prefecture, it has long been a custom to give it as a gift at a Buddhist memorial service or roof-laying ceremony (jotoshiki). It is said that the custom of serving the black-and-white mitama as a celebratory dish spread because sekihan, with red beans, is said to be unsuitable as a roof-laying ceremony gift due to its red color that reminds people of fire. For the same reason, blue fish such as horse mackerel and mackerel are served instead of whole red sea bream. Black beans are said to represent good health and are sometimes served when recovering from childbirth.
• 🍱Mitori Manju📍 FukuokaIt is a regional confectionery that has been traditionally made at home. Fukuoka Prefecture is known for its vigorous wheat production, boasting a high volume production area. Over the years, different varieties of wheat suitable for the local climates have been cultivated, and wheat flour has been used as a familiar ingredient. "Mitori Manju" is characterized by the distinctive aroma and subtle bitterness of baking soda. Adding baking soda causes the dough to expand when steamed, resulting in a beautifully round manju. Because the component of baking soda is sodium bicarbonate, it is also called "Carbonated Manju" or "Soda Manju." The filling contains "Mitori Mame (summer azuki beans)" harvested during the summer. The name "Mitori" is said to originate from the practice of eating only the easy-to-eat seeds from the bean pods.
• 🍚Mitsume no Botamochi (Sweet bean-filled rice cakes)📍 IbarakiMitsumeno Botamochi' refers to the large rice cakes eaten three days after the birth of the first child. There is a theory that the origin of Botamochi dates back to a time when it was difficult to obtain sufficient food, when mothers were fed large Botamochi made of nutritious glutinous rice and red beans to nourish their children immediately after giving birth. It is also said that there was a custom of distributing food packed in boxes to relatives and neighbors, greeting them as the baby was born. While this tradition was observed in many regions during the Edo period, it is currently limited to certain areas, including Ibaraki Prefecture (such as Kashima City, Kamisu City, Mito City), as well as some regions in Chiba Prefecture (Choshi City, Ichihara City), Kanagawa Prefecture, Aichi Prefecture, and others. In recent times, the practice of making 'Mitsumeno Botamochi' at home has become less common, and it is often purchased or ordered from traditional Japanese sweet shops.
• 🍡Mizu Manju (Water Sweet Mochi)📍 Gifu"Mizu Manju" is a type of steamed bun made with a dough composed of kudzu powder and warabi powder, filled with sweet red bean paste, and then chilled using well water. The creation of Mizu Manju is said to date back to the Meiji era. Owing to the abundant underground water in Ogaki, known as the "City of Water," many households used well water to cool vegetables and fruits in a device called the "idobune" (well boat) as an alternative to refrigerators. Mizu Manju was developed as a refreshing summer sweet to enjoy during this time. In its early stages, Mizu Manju was made using only kudzu powder. However, kudzu powder easily dissolves in water and becomes firm when chilled. To address this, water-resistant warabi powder was incorporated into the recipe, resulting in a delightful and chewy texture for Mizu Manju when chilled.
• 🍲Mizu to Hoya no Mizumono (Sea squirt and Mizu soup)📍 AomoriDuring the short summer of the Tsugaru region, locals enjoy a dish called "Hoya Mizu" which is made from seasonal ingredients. This dish is a combination of fresh "hoya(=Sea squirt)" and "mizu (=elatostema umbellatum)" mixed together with a "dashi(=Japanese soup stock)" made from "konbu(=kelp)". The locals say "hoya (=sea squirt) goes with mizu (=elatostema umbellatum)" because these two ingredients complement each other perfectly and are symbolic of summer cuisine. To fully appreciate the unique flavor and texture of "hoya(=Sea squirt)", you should visit the local area. The dish has a slightly unique scent and texture which, when combined with the refreshing and crunchy texture of "mizu (=elatostema umbellatum)" and the taste of the "konbu dashi (=Japanese soup stock made from kelp)", create a delicious and unforgettable dish.
• 🍱Mizu-tataki / Tororo📍 IwateThe Ou Mountains at the border of Akita and Iwate prefectures has a very cold and snowy climate. In this area, diverse types of “sansai” (=wild mountain vegetables) grow in the spring, and mushrooms and freshwater fish are available in the autumn. “Mizu” (=wild nettle) is a wild mountain vegetable that grows in clusters along streams of mountainous areas where the water is clear. The leaves of the vegetable are a dark green and the stem becomes reddish closer to the root. “Mizu-tataki” is made by tapping and chopping the red root part of “mizu” (=wild nettle) and seasoning it with miso and soy sauce. The stem of the vegetable is soft and moist, and its texture is slimy yet crunchy. It has a simple taste and can be used for many types of dishes. The stickiness of the vegetable is enhanced when it is tapped and cut, and the reddish part is most sticky. It is harvested between the months of May and October and is most delicious during the spring and summer. Local people harvest the vegetable in June when it is soft and blanche it or make “mizu-tataki / tororo” and freeze it to eat later.
• 🍱Mizuika no madajiru📍 KagoshimaThe giant cuttlefish is another name for the bluefin squid, which is a relatively large squid with a body length of 40 centimeters. Because of its translucent appearance, it is often called "mizu-ika" in Kagoshima Prefecture. The Nansei Islands, to which the southern part of the Kagoshima mainland and the Amami Islands belong, are the main fishing grounds in Japan. Eging is a typical squid fishing technique, coined by combining the English progressive form of "ing" with "egi," and is said to have originated on Amami Oshima Island. It is said that the method was introduced to the Satsuma clan via Tanegashima Island in the mid-Edo period (1603-1868), indicating that squid fishing has been popular in the Amami area since ancient times. Even today, squid fishing is possible throughout the year, and anglers come from outside the prefecture to fish for squid. A typical Amami local dish using squid is "mada-jiru" (squid soup). Mada" means "ink bag," and it has long been believed to lower blood pressure and nervousness in the Amami region, and many people used to buy it as a medicine. Drinking miso soup with squid meat and sumi ink is unique to the Amami region, and "mada soup with squid" is popular among many people because of its mild sweetness and richness.
• 🍱Mizukakena no tsukemono📍 ShizuokaGotemba City and Oyama Town are semi-high temperature areas with cold winters and cool summers. In this area, there is an abundance of groundwater from the snowmelt of Mt. Mizukakena" is a traditional vegetable of this area, and is a specialty that can only be enjoyed in early spring from February to March. It is cultivated in winter by making high ridges in the rice paddies and letting the spring water flow through them to keep the fields warm. The name "mizukakena" comes from the Japanese word "mizukake," which means "to pour water over," hence the name "mizukakena. Cultivation is said to have begun in 1887, when the head of a household in Atano, Kitago Village (present-day Oyama Town) brought back seeds from Echigo (Niigata Prefecture). Around the middle of the Meiji period, a woman from Echigo who came to Japan with workers for the construction of the Tokaido Line (present-day JR Gotemba Line) made mizukakegai pickles, which were later widely cultivated and eaten in the Gotemba and Oyama areas.
• 🍲Mogura-uri-no-hiyajiru (Mogura melon chilled soup）📍 Yamanashi"Mogura-uri-no-hiyashijiru " is a local dish from the Mogura region in Hayakawa Town, situated at the foothills of the Southern Alps at an altitude of 800 meters. This dish features Mogura melon, a type of melon that has been cultivated in the region for generations, with a tradition of self-seeding for 130 years. The melon is julienned and added to a cold broth, then seasoned with miso and condiments. It is served over rice, creating a refreshing mountain-style cold soup. This dish is simple and perfect for the hot summer, representing a local specialty with a history of 130 years. "Mogura melon" resembles a cucumber when young, but as it matures, it takes on a stout and robust form, growing larger similar to winter melons. The skin of Mogura melon can vary in color, ranging from dark green to yellow or brownish. However, when peeled, the flesh is a light green and juicy. The taste of Mogura melon is not as strongly aromatic as cucumber, and it lacks any distinctive off-flavors. The texture is crunchy and goes well with cold soup. Because melons are easily cross-pollinated, in the Mogura region, they are not planted in the same fields as cucumbers or bitter gourds. Instead, they are cultivated in the lower communities' land to avoid crossbreeding.
• 🍱Monja yaki📍 TokyoMonja is a dish in which ingredients are mixed with flour that has been loosely dissolved in water, baked on a griddle, and eaten hot with a spatula for each person. Around the 1950s, when food was scarce, simple monjayaki, made by dissolving udon flour and adding soy sauce and syrup, was widely popular among children. The era when supplies were scarce, children who did not have easy access to paper and calligraphy tools would write letters on a griddle with dough made from wheat flour dissolved in water to teach and play with, hence the name "mojiyaki." The word "moji" turned to "monji" and changed to "monja". With the postwar economic growth, monja evolved by adding ingredients such as cabbage, corn and fried eggs, but at the same time, the number of dagashiya, which children had grown familiar with, declined dramatically. Several monjayaki stores sprang up in an attempt to preserve the taste familiar from childhood, and monjayaki has transformed into a snack for adults, and continues to this day. The essential ingredients for monjayaki are a teppan and a spatula. Monjayaki is usually eaten by scooping a small amount from the outside of the dough and pressing it against the teppan to char it, but nowadays there are so many different variations of ingredients that one can enjoy a variety of tastes and monja textures.
• 🍲Moro no Nitsuke( Salmon Shark Stew)📍 TochigiThe salmon shark or moro, as it is called in Tochigi, is caught off the coast of northern Ibaraki, Fukushima, and Miyagi. Made by simmering salmon shark in soy sauce and sugar to make it tender, Moro no Nitsuke is a home-cooked dish well-known in Tochigi. Shark dishes were commonly consumed in inland areas far from the sea and were a valuable source of protein for the folks there. This is because shark meat was neither popular nor widely consumed by people near fishing ports where sharks were caught. Sharks store uric acid in their bodies, which disperses and turns into ammonia when they die, making them less prone to spoilage. This made sharks perfect for transporting to inland areas where fresh seafood was scarce, and they were highly valued in inland areas as the only type of fresh fish they could get from the sea. In addition to moro, sagambo (Pacific spiny dogfish) is also eaten in Tochigi, and both have become traditional local flavors that are often served in Tochigi households.
• 🍚Moroko-zushi (Sushi with ‘Moroko’ Willow Gudgeon)📍 AichiIn the waterfront of Owari region, which has many small rivers running everywhere, there are many local dishes used river fish like crucian carp, catfish and striped mullet. ‘Moroko-zushi', pressed-sushi (‘hako-zushi' in Japanese) used ‘moroko' (=willow gudgeon), is also a local food from the waterfront area. ‘Moroko' is freshwater fish, from carp family (Cyprinidae), and it grows up to 10cm (4inches). People used to catch ‘moroko' a lot in the waterfront. Therefore, it was already eaten in Edo Period. ‘Moroko-zushi' is prepared by simmering 5cm (2inches) of ‘moroko' with soy sauce and ‘mirin' (=sweet rice wine), then placing on the vinegar rice diagonally in the rectangular wooden mold and pressing from the top. It is the characteristic of ‘hako-zushi' in Owari region to place ingredients diagonally. It is because everyone can enjoy various ingredients equally when people ate ‘hako-zushi' during the time rice was precious. The catch of ‘moroko' has been decreasing these days due to water pollution, and now ‘moroko' is known as high-class fish among river fish. ‘Haya' (‘Hae' minnow) is often replaced with expensive ‘moroko'. The characteristic of ‘hako-zushi' in Nagoya City is to place ‘moroko' and ‘haya' , both are small freshwater fish, after simmering them. ‘Haya' (‘hae') often means small crucian carp, and people like it because small crucian carp has softer bone in spring. On the other hand, bone of ‘moroko' is soft all the year and it doesn't hurt human's mouth.
• 🍱Morokozushi📍 Gifu“Morokozushi“ is made by filling a sushi box with vinegared rice, topping it with sweet and spicy simmered “moroko”, and making this into pressed sushi. It is a local dish with a simple flavor that is valued as a hospitality dish for New Year's Day and festivals and is eaten not only in the Seino region but also in the northwestern part of Aichi Prefecture. “Moroko” is a freshwater fish that belongs to the Cyprinidae family and grows to about 10 cm in length as an adult. It is said that it is easier to eat morokozushi if smaller moroko is used. The Seino region, which was nurtured by the three Kiso rivers (Kiso River, Nagara River, and Ibi River), was a network of riverside villages until the land infrastructure was developed after the war, and river fish such as crucian carp, carp, moroko, eel, catfish, etc. were plentiful. A food culture that utilized them developed and is still loved by people today.
• 🍚Mossou Meshi (Mixed Rice made with a Mold)📍 Kagawa"Mossou meshi" is a type of rice that is molded into a certain shape using a wooden mold. Sushi rice or mixed rice is molded into a round or fan-shape. It is said to come from Buddhist vegetarian cuisine where monks prepared a single bowl of rice in a wooden mold so that each person would get an equal portion as that was all they ate for one meal. In the Seisan region and other parts of Kagawa prefecture, Momote festivals were held each year to wish for a bountiful harvest, safety at sea, and to drive away evil spirits. Young boys would wear "kamishimo" (=formal wear) and aim arrows at a target using bows. A total of 200 arrows were shot, and two arrows were counted as one, which is how the festivals got its name. The festivals differ slightly per region. In Mitoyo city, "mossou meshi" was served at these festivals which is how this dish became popular among locals. (Below is the broadcast at lunchtime at local schools in Mitoyo) "Meat mossou is a local dish of Toyonaka-cho, Mitoyo. After the festival of Kojin (God of fire), the Touya, the head of the festival, makes mossou meshi for everyone and everyone eats it while thinking of ways to make the festival better for the following year."
• 🍱Mossou Zushi📍 ŌitaIn Nakatsu city, located on the northwestern edge of Oita Prefecture, and the neighboring city of Usa, “Mossou Zushi” has been eaten since ancient times. “Mossou” is a square wooden mold measuring 15 cm on each side and 15 cm in height. Pressed sushi made with this mold is called “Mossou Zushi”. Some believe that this recipe has been around for several hundred years. It is said that the “Mossou Zushi” was introduced during a time when rice was considered a delicacy, and the boxes were used to equally divide the rice among a group of people. Men were assigned to press down the sushi with the lid as they are stronger than women. “Mossou” ordinarily refers to a cylindrical bent object used in temples, but in this region, the term refers to a wooden, square box. The boxes come in various sizes and the size of the boxes were selected depending on the number of people being served. In Oita Prefecture, various sushi dishes have been passed down through generations, such as “Kachi Ebi Chirashizushi” of the Nagasu district of Usa city and “Chadai Zushi” of Usuki city. These two dishes are served on special occasions such as celebrations and festivals.
• 🍲Mousou-jiru (Bambooshoot Soup)📍 Yamagata"Mousou-jiru" is a local dish using "Mousou", a type of bamboo shoot. The season of "Mousou" starts from Kyushu and goes north along the season, then will be the peak season in mid-May in Tsuruoka City, considered as the most northern place to cultivate the bamboo shoot. There are many "Mousou" bamboo shoots growing around Yudagawa-Onsen, the hot spring in Tsuruoka City, and this are is famous for "Mousou" production. It is said that wet red clay soil makes "Mousou" high-quality, and "Mousou" harvested in Yudagawa area is known nationally as "Yudagawa Mousou". There are many stories why "Mousou" had prevailed in Tsuruoka City, but it is said that the origin is the "Mousou" brought from Kyoto by "shugenja" (mountain ascetic) with commercial ship from Hokkaido, then planted in the temple. The "Mousou Festival" is held from late April to early June in Yudagawa Onsen. Many people from inside and outside of the prefecture come to enjoy "Mousou-jiru" and other mousou dishes, a morning mousou market, and a mousou harvesting experience. Mousou-jiru is also a popular dish at the Sakata Festival and the Tsuruoka Tenjin Festival, both held in May.
• 🍱Mozuku-Don📍 Okinawa"Mozuku-don" is a dish fried "mozuku" seaweed with meat and vegetables, then put on top of cooked rice. It is loved by people regardless of age or gender because it tastes sweet-and salty and does not have unique seaweed smell by adding ginger juice. It became famous due to its popularity in the school lunch, and now it is prepared at home, too. It is said that "mozuku", you can easily buy at supermarkets, is good for beauty and health because it has plenty of minerals and vitamins to moisturize skin and fucoidan to antioxidant. Okinawa Prefecture boasts it's the largest yield; it's more than 15,000 tons ("Marine fishery production statistical survey" by the Ministry of Agriculture, Forestry and Fisheries in 2013), which is 99% of total amount in Japan. They have started aquaculture of "mozuku", since around 1975, and most of cultured "mozuku" is "Okinawa Mozuku", which is used various dishes due to its texture. "Mozuku-su", "mozuku salad" marinated with "Sanbai-zu" (sweet and sour soy dressing), is a popular dish, but "Mozuku-don" is very beloved in the school lunch in Okinawa Prefecture.
• 🍱Muroran Yakitori(Muroran Grilled skewers)📍 Hokkaido"Muroran Yakitori", as the name suggests, is "Yakitori(Grilled skewers)" conceived of in Muroran City, Hokkaido. Despite the name "Yakitori(Grilled chicken skewers)," it is actually made with pork, not chicken, and is a skewered dish consisting of onions and pork that are put alternately on a skewer. It is served with a sweet sauce and mustard. In 1937, with the outbreak of the Sino-Japanese War, farmers began raising pigs to increase food production, and in 1939, pig farming was encouraged nationwide to make military boots from pigs' skins. In the midst of all this, it is said that Muroran City decided to allow all but the meat and skin of the pig to be consumed within the city, and so many local food stalls began to serve pork entrails. Later, the combination of pork, onions, and mustard that has now come to be known as "Muroran yakitori," took root in the city. At that time, there were many food stalls offering grilled pork skewers in the Wanishi-cho area of Muroran City, which was prospering with steel mills. "Toriyoshi", which is said to be the pioneer of "Muroran Yakitori", also opened a store in Wanishi-cho in 1937. "Muroran Yakitori" is characterized by its use of onions instead of leeks. The reason they have taken root like this is that onions, which Hokkaido produces, are less expensive to get hold of than leeks, and they also go well with pork.
• 🍱Mushi-Dai（Steamed sea bream）📍 Kōchi"Mushi-Dai " is one of the festive dishes served at an "okyaku" occasion in Kochi prefecture, such as weddings and New Year's celebrations. "Okyaku" means a banquet in the Tosa dialect. This “Okyaku” (banquetting) has influenced the food culture of Kochi prefecture, like "Sawachi(or Sahachi)-Ryori" is deeply rooted in the food customs of Kochi Prefecture. The "Mushi" in " Mushi-Dai " means “steam” and the dish refers to a steamed sea bream stuffed with “Okara”. There are many dishes in Kochi Prefecture that serve fish cooked in its unchanged form.
• 🍱Mutsugoro no Kabayaki (Broiled Mudskipper)📍 SagaThe Ariake Sea, in Saga Prefecture, is known for its vast tidelands, which appear during low tide, due to a wide tidal range of about 6 meters. The marine life which inhabit this area is unique and rare, and known as “maeumimon.” Symbolic of this genre of sea creatures is the mutsugoro (mudskipper), which can be found only in certain parts of the Ariake Sea and the Yatsushiro Sea (which is surrounded by the Kyushu mainland and the Amakusa Islands). In the Ariake Sea coastal areas, it is sometimes called "mutsu".The mutsugoro is an amphibious fish which has the ability to breathe both through its gills and its skin, and emerges from its burrow when the tides recede. Spawning season is from May to July, during which the male mutsugoros repeatedly leap high into the air in energetic displays of courtship―a sight that attracts visitors from throughout the country in hopes of capturing their feats on camera. Mudskippers are in season during the summer, between May and August, and are captured at low tide, using a traditional fishing method called “mutsukake-gyo.” “Mutsugoro no Kabayaki (broiled mutsugoro)” is a famous and delicious local cuisine, made by first lightly grilling the fish while still alive, and then cooked to a sweet and savory taste. When caught fresh, mudskippers can also be served as sashimi or served in miso soup.
• 🍚Myoga Zushi (Sushi with myoga ginger)📍 ToyamaOzanami myoga ginger is grown in the Ozanami district in the southeastern Toyama City (formerly Oyama Town). It is a traditional vegetable representative of Toyama Prefecture. It is characterized by its bright pink color, fragrance, and crunchy texture. In the past, myoga ginger was grown by every household, and it has been used in various dishes such as miso soup and condiments. Myoga zushi has a long history of being a delicacy that has always been made at home during festive occasions. In the past, myoga zushi used to be served in a bowl of fresh-cooked vinegar rice, mixed with myoga and trout meat. However, due to depopulation and other factors, the production of myoga has decreased, and the number of households making this dish has also declined. However, when "myoga zushi," an easy-to-eat pressed sushi wrapped in bamboo leaves, came out, it became widely known both inside and outside of the prefecture and was eaten on many different occasions. The myoga's flavor and the refreshing taste of sweet vinegar have earned it a good reputation as a souvenir.
• 🍱Myoga no Hayaki📍 Miyagi"Myoga" is a perennial plant that grows in the wild from Honshu to Okinawa, and it is related to ginger. Both the flower and the stem have been used since long ago as potherbs, but Japan is said to be the only country that grows it for food. It is used in various ways, such as a condiment for udon and soba noodles, or lightly pickled with cucumber and eggplant. In Miyagi Prefecture, around the time that the "myoga leaves" grow large, "Myoga no Hayaki" is eaten as a children's' snack during breaks from farm work. Wheat flour or glutinous rice flour, sugar, and miso are mixed into a paste, wrapped in myoga leaves, and roasted. Then, the leaves are removed before eating. The fragrance of the "myoga leaves" permeates to make a flavorful snack. In addition to the breaks from farm work, there is a custom of making it as an offering to ancestors on August 13th during the Obon Festival, then the leftovers are eaten after the welcoming fire for the ancestors. With the fresh fragrance of myoga leaves and a simple sweetness, it was often eaten as a snack in times when confectionery were scarce.
• 🍱Myogabochi📍 Gifu“Myogabochi” is a local confection with a simple flavor made by wrapping bean paste made from broad beans in a skin made from wheat flour, then wrapping it in myoga leaves. Bochi refers to “mochi,” and in general, dumplings made with glutinous rice are called “mochi.” Around the area where myogabochi is tradition, however, kneaded wheat flour is called “bochi.” It's said that each household would make myogabochi during early summer, when the leaves of myoga ginger grow lush, and enjoy them as a snack during breaks from rice planting and other agricultural tasks. In the past they were also known as “field planting bochi (tanue bochi)” or “field break bochi (nokyuumi bochi).” The myoga leaves essential for making myogabochi have antimicrobial properties, making them suitable as portable snacks during the perishable early summer to summer season. This reflects the wisdom of our ancestors from an era before refrigeration and food preservation devices were available. Additionally, the broad beans used for the bean paste contain iron and protein, making it an ideal snack for replenishing energy and healing fatigue during agricultural work.
• 🍱Naabeeraanbushi (Loofah cooked in miso)📍 Okinawa"Naabehraa" is a Japanese word for "Hechima(=Sponge cucumber)", and "nbusi" is a dish of tofu, vegetables, and pork simmered in miso paste, somewhere between a stew and a soup. The "Hechima", is the second most representative summer vegetable after the bitter gourd, and "Haebaru-cho" in the center of the main island is one of Japan's leading production centers. Outside of Okinawa, the word "Hechima", conjures up images of "tawashi (=scrubbing brush) " and "akasuri (body scrub)", but in Okinawa, the young, tender loofah is used as a vegetable with a slightly sweet flavor and a soft, tender taste. The secret is to cook the "Naabeeraanbushi" slowly over medium heat to release the "doojiru," a thick, sweet juice that gives the dish its exquisite flavor. "Hechima" is a familiar ingredient, used as an ingredient in miso soup and curry.
• 🍱Nadofu📍 MiyazakiShiiba Village, located in the mountains which border Kumamoto Prefecture, is a quiet village in which the legend remains that a member of the Heike family fled there after an enemy defeat. In this village, the Kyoto dialect continues to be used in daily conversation, and there are dishes reminiscent of Kyoto cuisine in the food culture as well. One is the tofu dish "nadofu." White tofu is made here, but out of love for the fragrances and flavors of all four seasons, in spring, seasonal flowers such as rapeseed and wisteria flowers and Japanese parsley are added to the tofu; from autumn to spring, "nadofu" is made which combines a boiled green vegetable that resembles wild coleseed called "heike kabu." By mixing flowers and vegetables into the tofu, the intent is to increase the volume of the tofu more than its color, taste, and nutritional value; by using "heike kabu" which can be grown even on infertile soil, people were able to conserve the precious soybean. Among these, wisteria flower tofu is a rare tofu without parallel even within the prefecture, and is made every year around May 10th to celebrate the sowing of rice.
• 🍱Nagasaki Tempura📍 Nagasaki“Nagasaki Tempura” is a traditional dish, which dates to around 400 years ago, from the time of the Nanban trade period. This dish is inspired from fritters made by Portuguese people at the time. In Japan, tempura is usually eaten with a dipping sauce but in this region, the batter is flavored with sugar and other seasonings and does not require a sauce. However, some believe that this dish is the origin of traditional Japanese tempura.Because,Others say that the name “Tempura” came from the Portuguese word “Tempero”, meaning to cook or that it refers to the period “Temporas”, when Christians refrain from eating meat and eat fish as an alternative. It is said that “Kirishitans” (=Catholic Christians) living in Nagasaki developed this dish when they were not eating meat as “Nagasaki Tempura” can be made with fish and vegetables.
• 🍱Nagasaki-mirukuseki (Nagasaki milkshake)📍 NagasakiNagasaki Milkshake is an iced dessert that originated in Nagasaki City in the late Taisho and early Showa periods. The first tearoom in Kyushu, Tsuruchan, is said to have made milkshakes with crushed ice to make it easier to beat the scorching summer heat in Nagasaki. It became so popular that it was subsequently offered at numerous shops in the city. It is now known nationwide as "Edible Milkshake" in Nagasaki.
• 🍲Naisho Mochi / Nabe Mochi📍 MieRice cakes (mochi) are considered a food for celebratory occasions, so it is common to make them using a mortar and pestle and distribute them to neighbors. However, in everyday life, making mochi for personal consumption would attract attention. To avoid this, instead of using a mortar and pestle, people would steam rice in a pot, partially pound it, and then enjoy the resulting dish. Using uruchimai rice, which is less likely to become sticky than mochi rice, creates a crunchy and easy-to-eat texture, reminiscent of yajiro mochi (tagane mochi), with visible grains. The unique name comes from the fact that this delicious treat was secretly enjoyed within the family, and the absence of the usual pounding sound, "pettan pettan," is part of the origin of its distinctive name. Also, because it is made by pounding in a pot using a utensil resembling a pestle, it is also known as "nabe mochi." The characteristic feature is the presence of leftover rice grains, providing a texture more akin to ohagi than traditional mochi. In recent years, efforts have been made to promote regional development through the use of mugwort naturally growing on the banks of the longest river in Mie Prefecture, the Miya River, or by utilizing rice produced in the active agricultural areas in the middle reaches. This reflects a commitment to local production and consumption.
• 🍱Nakamijiru📍 OkinawaIn Okinawa Prefecture, where pork is often eaten, it is said that "everything but the squeal is eaten up" because every last bit is used in cooking. Among them, "Nakami-no-suimono," also called "Nakami-no-suimono," is a local dish made from pork entrails such as large and small intestines and stomach, and is simply prepared in a clear soup. Despite the use of offal, the dish is characterized by its light and refreshing flavor. Careful preparation of the fish is essential, and the fish is washed with bean curd and flour, then boiled over and over again to remove the fat and odor. For the broth, a combination of bonito and pork is used, and when served as a high-class guest dish, the ingredients may be used only in the broth or only shiitake mushrooms are served. The unique and refreshing aroma of hihatsu, a spice similar to pepper, is sometimes added, but nowadays, grated ginger is commonly used instead.
• 🍱Nama Shirasu-don (Raw Baby Anchovy Bowl)📍 ShizuokaShirasu are the 1-2 month old young of Japanese anchovy and Japanese pilchard, and Shizuoka Prefecture boasts the largest catch of shirasu in Japan. Suruga Bay is one of the most productive fishing grounds in Japan with a large amount of plankton, and the shirasu are caught by boat seine fishing from the end of March to mid-January. Fresh shirasu can be enjoyed as "nama-shirasu" (raw shirasu), and processed products such as "kama-age-shirasu" (boiled in a pot), "shirasu-boshi" (dried shirasu), "chirimen" (dried shirasu), and " tatami-iwashi" (dried shirasu stretched into a thin sheet like seaweed) are also well known.
• 🍚Nama shirasu don (Fresh shirasu rice bowl)📍 KanagawaFresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on top of a bowl of rice. It is a well-known specialty of the Shonan area, including Chigasaki, Kamakura, and Enoshima. Shirasu are young sardines. Boiled shirasu is called "kama-age shirasu" and sun-dried shirasu is called "shirasu-boshi." Nama-shirasu, as the name implies, is raw unprocessed shirasu. Fresh shirasu lose their freshness quickly and can only be eaten on the same day of landing. In the Shonan area, shirasu fishing was already practiced during the Edo period. In the beginning, it was common to process the shirasu into "tami-iwashi," which was spread out in a rectangular box and dried in the sun, and kama-age shirasu was only for fishermen's private consumption. With the development of kettle cooking and refrigeration technology, kama-age shirasu and raw shirasu came to be processed and sold directly, and became popular as a local specialty. The fishing grounds are located in Sagami Bay in the southern part of the prefecture. Because the fishing grounds for shirasu are formed near the coast, it is possible to land the fish quickly and with excellent freshness. Most of the fishermen in Kanagawa Prefecture are involved in the entire process from fishing to processing and direct sales, and the freshness and flavor of the shirasu are well known.
• 🍱Nama-Yuba (Raw Tofu Skin)📍 Yamanashi"Nama-yuba" is a coating formed on the surface of boiled soybean milk which is made by boiling soybeans, grinding them, and squeezing them through a cloth. It is a specialty of Minobu Town, and there are many manufacturers. Despite being called "Namayuba," there are various types with different thicknesses and textures available for purchase. About 1200 years ago, during the Heian period, the monk Saicho brought "Yuba" back to Japan from China, along with Buddhism and tea. Approximately 750 years ago, when Saint Nichiren entered Mount Minobu, his disciples, in caring for their master's health, created Namayuba as a nutritious source with good digestibility and absorption. It is said to have originated around that time. Soybeans contain high-quality plant-based proteins and fats, supporting the bodies of monks who are prohibited from eating meat. It remains an important Shojin cuisine even today.
• 🍲Namabushi to Negi no Nimono (Simmerd dish of Half-dried bonito and Japanese leek)📍 NaraIn Nara Prefecture, which does not face the sea, people used to eat a simmered dish of namabushi (half dried bonito), which lasts for a long time. Namabushi is a processed product made by roasting bonito in the manufacturing process. It can be used in a variety of dishes because it has no fishy smell, is easy to eat, and is a natural food with high protein and low calories. Namabushi is often cooked and eaten with seasonal vegetables such as Japanese leek, fuki butterbur, peas, and bamboo shoots. It is especially well matched with Japanese leek, so this "Namabushi to negi no nimono" is a popular dish. The secret is to cook it with a thick soy sauce flavor and more dashi (Japanese soup stock). In Kawanishi Town, Nara Prefecture, there is a legendary "Yuzaki Nebuka" that has been passed down in Yuzaki, the birthplace of the Kanze school of Noh. It says that in the Muromachi period (1336-1573), a leek fell from the sky with a mask of an okina old man and was planted there by the villagers, whereupon it grew into a magnificent leek. The leeks became famous as Yuzaki Nebuka, and the area is said to be famous for its Japanese leek. Yuzaki Nebuka is soft and sweet, making it suitable for stewed or dressed dishes. In Nara Prefecture, the word "negi" is also called "nebuka".
• 🍱Namagusa jiru📍 FukuiObama City, the center of Wakasa Bay, was the starting point of the "saba kaido" (mackerel road), which was a route used to transport fish on foot to Kyoto, called "shokuyaku" (carrying on one's back). Known since the Asuka and Nara periods as the "Miketsukuni," or "Land of Food," Obama City played an important role in the food industry, being authorized to deliver foodstuffs to the Imperial Court. In particular, of the six villages in the Miyagawa area, the Shinbo area was home to the Shinbo Mountain Castle (Kasumigajo), which made it easy to obtain foodstuffs from across the mountains. Taking advantage of this, "Namagusa-jiru" is a traditional dish that has been made only in this area. It is a "clear soup" made with grilled mackerel (whole mackerel on bamboo skewers) and has a delicious mackerel flavor and a slightly sweet taste. It used to be indispensable at the end of vegetarianism (after abstaining from meat and alcohol for a certain period of time to mourn) and celebratory occasions. Since the time of the Goshoku era, and even today, seafood from Wakasa Bay is prized throughout Japan as "Wakasa Mono" (Wakasa fish).
• 🍱Namako no sunomono📍 IshikawaSea cucumbers have become a popular winter delicacy in the Noto Peninsula. The history of sea cucumbers in Noto is said to date back to the 8th century. A wooden plaque excavated from the Heijo Palace site (the Inner Palace of Heijo-kyo) states that six kilograms of sea cucumbers were transported from Noto to the capital. The Engishiki, a book compiled in the mid-Heian period and used to define the rituals of the Imperial Court, also contains a record of sea cucumbers from Noto. Nanao City, facing Nanao Bay, is known for its sea cucumbers. Surrounded by mountains, Nanao Bay has gentle waves that produce soft and tasty sea cucumbers. Sea cucumbers are caught using small bottom trawl nets, and in the late 1960s (late 1960s), the catch was over 1,000 tons. Today, the catch has dropped to the 300-ton level, but sea cucumbers from Nanao Bay account for most of the prefecture's total catch. The sea cucumbers are then processed by hand into kinko (dried sea cucumbers) and konokawa (salted intestines), which are distributed both domestically and internationally. Vinegared sea cucumbers" is a popular dish using sea cucumbers and is a popular snack with alcoholic beverages. Dried sea cucumber ovaries are prized as a luxury delicacy. Dried sea cucumbers exposed to the cold wind like a curtain in early spring is a local tradition.
• 🍱Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)📍 ShizuokaNamaribushi is one step before becoming dried bonito, which are soft and can be cut into thin slices and eaten like sashimi. Shizuoka Prefecture accounts for 51% of the nation's production of bonito namaribushi, ranking first in Japan (2019). Bonito landed at the port of Yaizu is boiled in an iron pot and smoked. Because of its concentrated flavor and rich umami, it can be eaten as is or used in salads, stir-fried dishes, and boiled dishes. White onions, on the other hand, were introduced to Hamamatsu City from the Chita Peninsula in Aichi Prefecture in the late Meiji and early Taisho periods, and are rarely grown in other regions. Through repeated breeding while taking advantage of the climate and soil, the variety was developed into a variety that could be shipped early in the new year, and is currently marketed under the trade name Salad Onion.
• 🍱Namero📍 ChibaA local dish that has been passed down from generation to generation in the coastal areas of the Boso Peninsula in Chiba Prefecture, which faces the Pacific Ocean on the Kuroshio Current. It was invented by fishermen in Kamisusa and Awa (today's southern part of Chiba Prefecture) in order to cook freshly caught fish on board their boats, which are unstable. Miso (soybean paste) was used instead of soy sauce because soy sauce would spill over in the rough seas on the boat. It is said that the name "namero" came from the fact that "the more you lick the plate, the better it tastes. It also means "you can't eat it unless you lick it off" because it is very sticky and sticks to the plate.
• 🍱Nametagarei no nitsuke(Boiled slime flounder)📍 MiyagiThe slime flounder is also known as “granny flounder” or “Indian flounder” in other regions. It is said that it came to be called “slime flounder” because it is very slimy. It is characterized by being larger than other flatfishes, and compared to the yellow striped flounder, which weighs around 300g per fish, the slime flounder grows to around 600g per fish during the winter period, almost double the size. A fish with thick and filling meat, it is said that it came to be served over the New Year because it is deemed to be auspicious for the prosperity of descendants due to its increased number of offspring in winter and also, because the eggs are golden in color, it is auspicious for business prosperity as well. The slime flounder is low-calorie and easy to digest, and it is effective for recovering physical strength when one's stomach is in poor condition too. It can be said that it is the best fish to eat during the year-end and New Year holidays when we tend to eat too much and get tired. In fact, it is only recently that the slime flounder came to be eaten on New Year's Eve. From the Edo period to the prewar period, cod was the New Year's fish in Sendai. This can be observed in the letter written by Date Masamune, who was worried that cod would not be available in the castle town on New Year's Day, instructing his vassals to investigate the reason why cod caught by fishermen was not being shipped (refer to “History of Sendai City”), as well as a document from before World War II describing annual events in Sendai stating that cod soup is indispensable for the New Year (refer to Sendai Castle Town “Townspeople Retsuden”). Today, the custom of eating cod on New Year's Day is almost non-existent.
• 🍱Nanairo Oae📍 NaraThis is one of offering dishes during "obon" (mid-August) in Shingon Buddhism. "Nanairo" (=seven colors) indicates seven kinds of season vegetables (e.g. eggplant, pumpkin, gobou (=burdock root), carrot, green beans, "zuiki"(=Japanese taro stem), "myoga" (=Japanese ginger), etc., and "oae" means "aemono" (=mixed salad with dressing). People called "aemono" "oae" in Nara Prefecture, and mixed vegetables with dressing made from ground sesame seed, miso and sugar. It was very luxurious to offer dishes used seven vegetables during the time of food shortage. They pick up "sonjo-san" (=spirit) at the grave in the evening of August 13th, offer food in the evening, "Ossan" (=Buddhist monk) visits the grave on 14th, and burn ceremonial bonfire to send the spirit back to the grave on 15th. The way to offer and what to offer vary in the area and home, but they offer "antsuke-mochi" (= mochi covered with sweet red bean paste), dumplings or "ohagi" (=rice ball covered with sweet red bean paste) in many areas as a welcome dumpling or hospitality dumpling on 13th.
• 🍚Nanatoko Zushi (Japanese Rice Soup with Seven Vegetables)📍 Miyazaki"Nanatoko zushi" is a traditional dish from the Miyakonojo region dating back to the Satsuma Domain when the Shimazu clan was in rule. Although the name of the dish is referred to as a sushi, in this region, sushi means "zosui" (=Japanese rice soup) and the seventh day of the New Year is called "nanatoko san no hi." January 7th of each year is a day to celebrate the health and growth of children that are seven years old. In the past, these children would dress up and visit seven different houses in the neighborhood to collect the "zosui/zushi" made with seven vegetables from each neighbor. This is how "nanatoko zushi" got its name. The meaning of the dish is different from "nanakusa gayu" (=seven herb rice porridge) and is made with daikon radish, carrot, gobou (=burdock root), napa cabbage, bean sprouts, seri (=Japanese parsley), shiitake mushrooms, round rice cakes, and rice. Back in the day, January 7th was a big celebration, almost as big as weddings. Nowadays, the tradition of visiting seven homes in the neighborhood is no longer practiced as often but many people still visit shrines to experience purification. "Nanatoko zushi" from seven different homes is gathered at a local shrine or temple and the event is celebrated there. On this day, many local children visit shrines and temples wearing traditional kimonos.
• 🍱Nankan agemakizushi📍 Kumamoto"Nankan-Agemaki Sushi" is a type of rolled sushi that uses "Nankan-Age," a deep-fried tofu specialty that has been passed down in Nankan Town since the Edo period. It's so beloved in the Nankansen region that when people talk about rolled sushi there, they are usually referring to this dish. Nankan-Age is a large piece of oil-fried tofu measuring around 20-30 cm on each side, known for its crispy texture. The process involves compressing tofu, thoroughly removing its moisture, and then double-frying it at both low and high temperatures. This removes most of the moisture, allowing it to be stored in a cool, dark place without direct sunlight for 2-3 months at room temperature. It's so renowned for enhancing broth that it's referred to as "dashi-age," and it's a must-add ingredient in miso soup and simmered dishes in the Nankansen region. A similar type of fried tofu exists in Matsuyama, Ehime Prefecture, in Shikoku, and Nankan-Age is said to have originated from Matsuyama. "Nankan-Agemaki Sushi" involves using oil-drained Nankan-Age that has been simmered in a sweet and savory mixture of dashi, soy sauce, and sugar, as a substitute for nori seaweed. After squeezing out excess liquid from the simmered ingredients, the sushi rice is spread on a bamboo mat, the simmered ingredients (shiitake mushrooms, carrots, tamagoyaki, etc.) are placed on top, and then it's rolled. Unlike with nori seaweed, it's a bit trickier to stick the rice together and to tighten the end of the roll. This dish is often handcrafted in eateries and delis. The Nankan-Age absorbs the simmering liquid, resulting in a plump, juicy, and chewy texture.
• 🍱Nara Ae📍 Nara"Nara-ae" is a dish that uses Nara's specialty, "Nara-zuke", and is a popular dish even among children. There is a mention of "Kasuzukeuri" in the wooden tablets excavated from the Nara Palace Site, but at that time, sake was more like doburoku (unrefined sake), and it is believed that it was a mixture of vegetables and sediment at the bottom of the container, different from the current sake kasu (sake lees). Nara, known as the birthplace of refined sake, had abundant delicious "sake kasu(=sake lees)", leading to the development of the method for making "kasuzuke(=sake marinate)" from ancient times. However, until the Edo period, it was considered a luxurious item that did not reach the mouths of common people. It is said that "Nara-zuke" was presented to Toyotomi Hideyoshi and Tokugawa Ieyasu, receiving favorable reviews, but these "Nara-zuke" were likely made in temples along with sake. In the Edo period, Itoya Sosen, a Chinese medicine practitioner in Nara, started selling "sake kasu"-pickled white melon to townspeople, marking the first time it entered the mouths of the general public. Subsequently, with travelers visiting Nara spreading the name of "Nara-zuke" nationwide, it has become synonymous with "kasuzuke" (sake marinate).
• 🍱Nara chameshi📍 NaraThe "Omizutori" ceremony held every March at Todaiji Temple has a history of more than 1,200 years, and the original chahan (rice with green tea), called "gecha," is served along with tea porridge in the menu for the procession of participants. Chahan originated in Nara, but did not spread widely among the common people. Travelers who liked chahan brought it back to Edo (present-day Tokyo), and many Nara chahan stores were established near Sensoji Temple in Edo (present-day Tokyo), serving "Nara-cha" markers to attract customers. It became even more famous when it appeared in Jippensha Ikku's "Tokaido Chu Hizakurige" (The Middle Knee-High Tale of the Tokaido Highway). Chahan became widely known throughout Japan because of its well-balanced nutritional diet of rice and soybeans, and because it was easy on the stomach. It is said that it began to spread again in Nara after the Meiji period .
• 🍚Nara-chameshi (Nara savoury rice with various ingredients)📍 KanagawaRice cooked with chestnuts, soybeans, azuki beans, millet, and tea. Originally, this dish was eaten by monks at Todaiji Temple and Kofukuji Temple in Nara, and was introduced to Kawasaki. During the Edo period (1603-1867), Kawasaki-juku, an inn town, one of the 53 stations of the Tokaido Road, was a busy place for people to come and go. “Nara-chameshi” was served at Mannen-ya, a teahouse in Kawasaki-juku, along with "shijimi" (clam) miso soup and nara-zuke (pickled melon), and was very popular among travelers. It is a quick and tasty dish, similar to today's fast food, and was so popular in the late Edo period that even feudal lords would stop by for lunch. The name became known throughout Japan after a scene in "Tokai-Dochu-Hizakurige" by author Jippensha- Ikku depicted Yaji and Kita eating “Nara-chameshi” at” Mannen-ya”. The business of “Mannen-ya” closed down and “Nara-chameshi” in Kawasaki ceased to exist, but the taste was recreated based on literature and served with “Miso” soup with “Shijimi “(clam) and other ingredients at the "Big Kawasaki-juku Festival" held in 2001. Today, a Japanese confectionery store in the city has developed a modernized version of “Nara-chameshi”, called "Nara-chameshi-style Okowa," which is attracting attention as a new specialty of Kawasaki.
• 🍱Narae📍 TokushimaNarae is a dish made by blending seven ingredients (daikon radish, carrots, deep-fried tofu, sesame, lotus root, dried shiitake mushrooms, and konjac) with sanbaizu (vinegar). The name originates from the fact that it uses seven (nana) ingredients. However, some believe that the name comes from the inclusion of "Narazuke," which is vegetables pickled in salt and sake lees. In Tokushima, Narazuke was called "Naraware" or "Narae." One of the vegetarian dishes eaten around the time of the Taika Reform was narae. After that, it became popular, especially around 1965. Even today, it is a popular dish because it is rich in nutrients and can be easily prepared at home.
• 🍱Naranoppei📍 NaraOne of Nara's local dishes, "Nokpe" is a stew of taro, radish, carrots, and other ingredients. There are "nogpe" and "nogpe soup" all over Japan, but Nara nogpe is a vegetarian dish using kombu (kelp) and dried shiitake mushrooms as the broth, and is characterized by the natural thickening of the taro as it cooks. On December 15, prior to the "Onmatsuri" ceremony held at Nara Kasuga Taisha Shrine on December 17 every year, "Nara-nokppe" is served to Yamatozamurai and visitors to the shrine at the "Oshukusho Matsuri" where Yamatozamurai, the performers of the Onmatsuri, purify themselves. The Onmatsuri festival dates back to 1135 during the Heian period, when Tadamichi Fujiwara prayed for the peace of the people during a time of famine and epidemics throughout the country. It is the festival that concludes the year in Nara.
• 🍱Narezushi📍 WakayamaNarezushi has long been a common sight at festivals as well as local and regional events. It is a preserved food that makes use of fermented rice to preserve fish, and the technique involved in making narezushi is still in use today. Wakayama's narezushi is said to be one of the three most famous narezushi in Japan, with a history of more than 800 years. There are various theories about the origin of narezushi, but it is said to have originated when salted mackerel was stuffed with rice and wrapped in leaves. When the salted mackerel was unwrapped to be eaten after several days, the rice within had fermented, combining with the mackerel to become a delicious sushi dish.
• 🍚Narezushi (lactic acid fermented sushi)📍 Mie"Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and rice fermented through lactic acid. The name "narezushi" is derived from the process of becoming accustomed or matured as fermentation progresses. Originally developed as a method to preserve fish for an extended period, the rice that encouraged fermentation was initially discarded. This preservation method is exemplified by Shiga Prefecture's "funazushi," known as "honnare." However, during the Muromachi period, a shorter fermentation process emerged, allowing both rice and fish to be consumed together, known as "namanare." This led to the consumption of rice with a sour taste. In Mie Prefecture, all "narezushi" is of the "namanare" type. Variations exist among regions, including differences in the types of fish used, pickling methods, purposes of pickling, and the timing of pickling. Particularly, some types are pickled for Shinto shrines' "jukusen" (specially prepared meals offered to deities). The types of fish used also vary by region; in Ise City, ayu, sea bream, and horse mackerel are common, while in the eastern Kishu region, in addition to ayu, Pacific saury, mackerel, barracuda, and others are used. In the Chunanzei area (Geinocho), Iga region, and northern Mie region (Kuwana City), konoshiro (gizzard shad) is utilized.
• 🍱Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls)📍 AomoriThis is an everyday staple in the Tsugaru region, handed down in each family since olden times, that combines the aubergines and shiso leaves that are gathered in large quantities during summertime. It is quite a simple dish: the aubergines are cut into long slices and spread with miso, then wrapped in shiso leaves and fried. While often made with red shiso leaves, green ones can be used too. They are served as a regular side dish, and are not made especially for any festivals or seasonal celebrations.
• 🍚Nasu no Hana-zushi (Eggplant flower Sushi)📍 Akita"Nasu no Hana-zushi" is a pickled dish made by layering large, sliced eggplants with glutinous rice, chrysanthemum flowers, and red chili peppers. It is called "Sushi" because it uses rice. In some regions, it might be called "Hanakko" or "Nasukko." In Akita, there are many pickled dishes, but "Nasu no Hana-zushi" is an indispensable dish for the New Year. The contrasting colors of the purple eggplant, yellow chrysanthemum flowers, and red chili peppers create a beautiful and festive appearance. It is considered a work of art among Akita's pickled dishes. In Yokote City, cultivation of the rounded, purse shaped "Aratokoro Nasu" (eggplant) has flourished since the end of the Taisho era (1912-1926) and the beginning of the Showa era (1926-1989). The eggplant was salted at harvest time, pickled in late fall when chrysanthemums bloom, and eaten during the New Year's holiday. Akita's long period of deep snow has led to the development of unique storage techniques, and "Nasu no Hana-zushi", which can be preserved for a long time, is one such example. Originally, "Nasu no Hana-zushi" was strongly salted for preservation, but these days, there is a trend towards making it more palatable by preparing instant-pickled versions. The sweet flavor of rice malt unique to glutinous rice, combined with the saltiness, along with the refreshing aroma of chrysanthemums, makes it a distinctive pickle. "Nasu no Hana-zushi" has become an indispensable preserved dish, especially during the winter months.
• 🍱Nasu no Oranda Ni📍 IshikawaVegetables grown in Kanazawa city using traditional methods are called “Kaga Yasai”. Yasai is the Japanese word for vegetable. Vegetables that can be sold under the brand name “Kaga Yasai” are those that are locally grown and have been produced since 1945 or before that. Currently, there are 15 different types of vegetables being sold under the brand name. Some examples are, Kaga Fat Cucumber, Gensuke Daikon, “Aka Zuiki” (=red taro stem), “Kinjisou” (=type of spinach), and Amaguri Kabocha (=red kuri squash). Heta Murasaki Nasu is also a Kaga Yasai and is a locally grown eggplant. Heta Murasaki means purple stem in Japanese and the vegetable has a bright purple stem as seen in its name. The body of the eggplant is oval shaped like an egg. The glossy skin of the eggplant is thin and the fruit inside is soft and sweet. This vegetable is popular because it keeps well for a long time. Heta Murasaki Nasu was first grown around 1945. It is said that Heta Murasaki Nasu was made using an eggplant named Ogi grown in the Arimatsu and Izumi areas of Kanazawa city. At the beginning of the Showa period, the main producers of Heta Murasaki Nasu became the Kinjo and Sakiura areas as it is known today. “Nasu no orandani” is eaten during the harvest season of eggplants. Depending on the family that makes it, the eggplants are either boiled, deep-fried, or stir fried. This dish is made when there is plenty of eggplants to go around, in order to not waste them. Heta Murasaki Nasu is perfect for this dish because it does not become dissolved even when simmered for a long time. Oranda means Holland in Japanese and this dish is said to have gotten its name because it uses the same cooking methods that were used in Nagasaki, a region influenced by Dutch culture.
• 🍜Nasu somen📍 KagawaThis home-style dish is made with seasonal eggplant and Shodoshima's specialty somen noodles and flavored with red pepper, making it a perfect staple or side dish. Somen is a convenient ingredient to have on hand when there is not enough rice to go around, and as the saying goes, "let the eggplant hold the somen," eggplant somen is a dish that is widely popular among housewives because it is very easy to handle and does not require a great deal of skill. Eggplant is soft and hearty, and is said to help prevent summer fatigue, even in the hot summer months when people lack appetite. Mitoyo eggplant, a variety grown in western Kagawa Prefecture that is about three times the size of a typical eggplant and has a softer skin, is often used. Traditionally, eggplant somen was made with only chili peppers and somen noodles, but here, fried tofu and ginger are added.
• 🍱Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)📍 TochigiEggplant is a representative vegetable from summer to autumn. Inland Tochigi Prefecture, where the temperatures soar during the summer, making it suitable for cultivation, eggplant was a familiar vegetable not only for farmers but also for those with even a small plot of land to cultivate it. There are numerous eggplant dishes, such as pickled in rice bran and miso soup, but one of the most popular during the summer is "Nasu to Ingen no Abura Miso," where chopped eggplant is stir-fried in oil and coated with a mixture of miso and sugar. In Itato, Utsunomiya City, there is a tradition during the summer festival called "Tensai" where people consume "Nasu to Ingen no Abura Miso". In regions where eggplant is cultivated, excluding the mountainous areas in the northwest, it is commonly enjoyed not only during festivals but also on regular weekdays.
• 🍱Nasu-iri📍 MiyagiEggplant is in season from summer to fall, and the types grown in different regions are quite different. It is said that eggplant cultivation began in Miyagi Prefecture around 1590, during the reign of Date Masamune, the feudal lord. It is believed that an eggplant brought back from Hakata by one of Date's vassals adapted to the Tohoku climate over a long period of time and took on a unique shape. It is called "Sendai naganasu (long eggplant)," and is used in a variety of dishes, such as pickles and stir-fries. Eggplant is a vegetable with high water content, and its nutritional value lies in a type of polyphenol called nasunin, which is found in the skin. Nasunin, an anthocyanin pigment, has strong antioxidant properties and is said to have a strong ability to suppress active oxygen, which is a source of cancer and lifestyle-related diseases. It also reduces the absorption of cholesterol. The nutritious eggplant stir fried with its skin intact is called Nasu-iri. It is a simple dish made by stir frying together with Abura-fu or Aburaage (deep-fried bean curd) in soy sauce, and has long been made as a reserve dish in Miyagi Prefecture. In addition to stir-frying with soy sauce, each household has its own way of cooking it: adding sugar and Mirin(sweet rice wine), stir-frying with Miso, adding walnuts, and so on.
• 🍱Nasuno-koujizuke (pickled eggplant with kouji)📍 Akita"Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji. It is pickled mainly in the southern part of the prefecture. In the old days, during the eggplant harvest season from July to October, every household would lavishly use the second-best rice from the new crop and make it as one of their winter preparations. Akita Prefecture is home to many traditional vegetables, and there are many varieties of eggplant. The famous "Aradokoro eggplant" from Yokote City, characterized by its drawstring shape, is valued as "Hana-zushi". There are also "Sekiguchi eggplant" from Yuzawa City and "Senboku round eggplant" from Daisen City that are still cultivated as native varieties despite being pushed out by various improved eggplant varieties. The dark blue color of the skin is bright and crispy, and the inside is firm. Since both the flesh and peel are firm, the flesh does not easily retain water even when stored in salt, making them useful for long-term preservation in "Nasuno-koujizuke".
• 🍱Natazuke Pickles📍 Akita“Nadazuke” are made by pickling daikon radishes cut by a hatchet (nada in Japanese) in amazake (sweet sake). The three great gakko (pickles) of Akita prefecture are iburigakko (smoked daikon), sotoboshi (outdoor dried pickles), and namazuke (raw pickles). As well as pickled persimmons, there are a variety of raw pickles such as natazuke, named after the thick bladed hatchets (the kind normally used to remove tree branches) that are used to roughly chop the daikon. The forestry industry was very successful in Akita due to the prefecture having a number of different types of timber including natural Akita cedar, thus it was very common for households to own a hatchet.. As cutting daikon with a hatchet causes the flesh to fray when coming in contact with the blade, the flavors sink deep into it, even when cut into thick pieces. A distinct characteristic of natazuke is that it retains the quality of the daikon's crunchy texture and the natural sweetness of koji (malted rice). Gakko are so essential to the people of Akita prefecture that apart from being used for everyday meals, bento boxes, as well as accompaniments for alcohol, eating gakko with tea is such a popular way to enjoy them that they have the phrase “gakko chakko” (gakko and tea).
• 🍱Natsu-mikan gashi (Summer Mandarin Orange candy)📍 YamaguchiEach prefecture selects a prefectural flower that best represents the region. For Yamaguchi Prefecture, the native Summer Mandarin Orange from Ohibi in Nagato City was chosen. The Summer Mandarin Orange blooms fragrant white flowers in May, followed by yellow fruits known as "daidai," which are not only loved for their appearance but are also consumed as food. Particularly in Hagi City, harvesting takes place in early May, and souvenirs processed into jelly, juice, jam, and more are sold. Summer Mandarin Oranges were introduced to Hagi in the early years of the Bunka era (1804–1818) and were initially used as a substitute for yuzu. Hagi was a flourishing castle town at the center of political and economic activities for the Choshu Domain. However, when the domain's headquarters moved from Hagi to Yamaguchi in 1863, the townspeople of Hagi faced economic hardships. To alleviate the situation, Kobata Takamasa, who held key positions in the new government, stepped forward. He sowed Summer Mandarin Orange seeds in the abandoned samurai residences and distributed saplings to the samurai, leading to the widespread cultivation of Summer Mandarin Orange orchards throughout the town and establishing it as a local specialty. In Hagi, the tree that bears both new and old fruits is called "daidai," and this is how "daidai kashi" treats the peel of Summer Mandarin Oranges as a precious ingredient. During times when sweet treats were scarce, these snacks were highly valued and continue to be made in many households today.
• 🍲Natto Jiru(natto soup)📍 YamagataIn Yamagata Prefecture, it was common for people to make natto (fermented soybeans) at home as a way of preserving food to get through the winter when foodstuffs are in short supply. Natto was made by stuffing boiled soybeans into a tube made of straw and placing it in a warm place such as beside the kotatsu (heating table covered with a blanket) for one or two nights. In the Murayama area of Oe Town, fermented soybeans without strings are made into "Natto Jiru” (natto soup). “Natto Jiru” is a winter home-style dish that has been popular in Yamagata Prefecture for a long time. Natto is milled in a mortar until it becomes completely creamy, then thickened and blended into the soup. “Imogara”, made from dried stems of Karatori potatoes, is an indispensable ingredient in “Natto Jiru”. It was a valuable source of protein with plenty of tofu and fried tofu, along with dried and salted products and other preserved foods. It is eaten on the day of Nanakusa (January 7) in the Murayama area, on New Year's Day in the Mogami area, and in the Shonai area, it is sometimes eaten on "Daikoku-sama no Otoshiya (New Year's Eve of God of Wealth)" (December 9).
• 🍱Natto jiru📍 AkitaNatto soup is a miso soup mixed with carefully ground natto, and is a local dish of the southern region of Akita Prefecture. Natto soup is a local dish from the southern region of Akita Prefecture. Natto originated in various parts of Japan, and today Yokote City is one of them. During the military campaign of 1083-1087, which took place in Yokote City, farmers delivered boiled beans wrapped in straw to Minamoto no Yoshie's side, which was struggling with the supply of goods. The farmers tried it and found it tasty. This legend led to the erection of a monument in Kanazawa Park in Yokote City. Mushrooms and wild vegetables, which are the main ingredients, are picked in spring or fall, stored in salted storage, and used after removing the salt when making natto soup. Because of the time-consuming nature of this dish, it has taken root as a dish for ceremonial occasions such as weddings and funerals. In the inland areas of the southern part of the prefecture, natto soup is popular among men and women of all ages, and many people look forward to eating it in the winter.
• 🍚Natto-Mochi (Fermented soybeans rice cake)📍 KyotoThere are many theories about the birthplace of natto throughout Japan, and Kyoto Prefecture is said to be one of them. It is said when the monk emperor Kōgon (1313-1364), who was undergoing ascetic training at Joshoko Temple in the Keihoku district of Ukyo Ward in Kyoto City, ate boiled beans wrapped in straw wrappings donated by the villagers, which became stringier and more delicious as the days went by. In the temple's stored picture scrolls, there is a depiction of the head priest serving straw-wrapped “Natto” (fermented soybeans). Over time, this delicacy became an offering to the Kyoto Imperial Palace, leading to its name "Natto" (meaning to offer beans) according to the tradition. Therefore, at that time, the awareness that it was a precious food to be eaten on New Year's Day and other special occasions took root among the common people. Furthermore, the Keihoku area is the birthplace of the "Yamaguni-tai", a group of peasant soldiers who fought in the Boshin War (1868-1869). There is an anecdote that these soldier-farmers carried “Natto” with them when they went to battle. The name "Yamaguni Natto," which has become a local specialty in the Keihoku area, originates from this historical connection. At a time when food was scarce, "Natto", a valuable source of protein, was wrapped in a rice cake that was good for the stomach and eaten as a “Natto-Mochi”, which was also favored by peasant soldiers. "Natto-Mochi" was as big as a person's face those days and was said to have been eaten over the three days of the New Year. In addition to the Keihoku area, Hiyoshi town and Miyama town in Nantan City also have the custom of making "Natto-Mochi", and each region has its own method of making.
• 🍱Negi nuta📍 GunmaOne of the specialities produced in Gunma Prefecture is spring onions. While Nefuka and Jyoshu spring onions are also produced, the most widely recognised is probably Shimonita spring onions. It is said that the Shimonita spring onion began to be produced in the Edo period (1603-1868) and is also known as 'Tonosama spring onion', as the spring onions were presented at the request of the feudal lords of Edo. Characteristics include a maximum thickness of 4-5 cm and a short length of 15-20 cm. They are even used as gifts for year-end and mid-year gifts. Negi-nuta, a local dish using spring onions, is popular in Gunma, where these tasty and unique spring onions are grown. The dish is made by mixing cooked spring onions with vinegared miso paste. A similar dish called 'Nutaae', which combines spring onions with dried squid and mashed tofu, also exists.
• 🍡Negi to satsumaimo no nuta (Green onions and Sweet potatoes are mixed with vinegar miso dressing)📍 KōchiNankoku City, located in the central part of Kochi Prefecture, flourished as the political and cultural center of Tosa during the Nara and Heian periods when the capital was established. Sweet potatoes have been cultivated in Nankoku City since the Taisho era. What started as a local cultivation has now become a specialty product, and sweet potatoes harvested in Nankoku City are shipped throughout the year. At the Nankoku Service Area, imo-ten where sweet potatoes are coated with doughnut batter and deep-fried, has become a popular local dish. Similarly, the history of green onion cultivation in the region is long, making it another specialty product alongside sweet potatoes. In Kochi Prefecture, there is a custom of consuming green onions often, and like young garlic with leaves, green onions are a representative local ingredient in Kochi. Negi to Satsumaimo no Nuta is a dish where green onions and sweet potatoes are mixed with vinegar miso dressing. It is said to have originated as a variation of Ika no Sunomono, a dish of squid and green onions with vinegar miso dressing, using homegrown sweet potatoes instead of squid. This dish was developed through culinary research that involved utilizing self-produced items and local products by producers.
• 🍲Negima-nabe (Tuna and Japanese leek pot dish)📍 Tokyo"Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that originated in Edo (present-day Tokyo), consisting of "maguro (tuna) " and "negi (Japanese leek) " cooked in soy sauce. In the Edo period (1603-1867), the oily belly of the fish, known today as toro, was a vulgar dish that could not be served to customers. The red part was dipped in soy sauce and served as "zuke (a type of sushi), " but the fatty part, such as toro, was not suitable for preservation because of its quick-drying nature. In those days, there was no way to preserve the fatty part of the fish, so it was often cooked. The "Negima-nabe" is said to have been born from the idea of eating this fatty meat by cooking it together with Japanese leek and soy sauce. After the middle of the Edo period (1603-1867), the "Shichirin (small BBQ grill) " came out, and made it possible to take the stove to the guest room. That made the style of eating pot dish (nabe) popular, rather than using it as just a cooking utensil. The method of easily eating a small pot dish over a brazier is similar to the current scene of eating while cooking with a table-top cooking device.
• 🍱Neginuta (Green Onion Nuta)📍 SaitamaSaitama Prefecture produces a whopping 50,600 tons of green onions, making it the second biggest producer of green onions in all of Japan (Ministry of Agriculture, Forestry, and Fisheries, (2020 Annual Production, Crop Survey (Vegetables))). With the nation's largest 2,230 square meters of cultivated land dedicated to green onions, they're certainly one of Saitama Prefecture's leading local produces. Summer green onions are grown in cities such as Koshigaya, Yoshikawa, and Misato in the southeastern side of the prefecture, while winter green onions (aka Welsh onions) are grown in Fukaya, which is on the northeastern side; “Fukaya green onions” in particular have become a brand of their own. Fukaya uses green onions in many dishes such as negiyaki pancakes, which truly bring out the flavor of green onions, or shiraae salad, nanbanzuke marinated meat, etc. Green onions are especially indispensable in niboto, a noodle dish that is part of Fukaya's regional cuisine. Neginuta is another dish using green onions which is a must at all celebrations. Winter green onions in particular have a mouthfeel that heightens the sweetness of any dish and pairs deliciously with the flavors of vinegared miso, creating an exceptional taste. Neginuta has traditionally been brought out at celebrations to subtly indicate to guests that “the event is going to end soon.”
• 🍱Neji/azuki boto📍 SaitamaNeji, which has its roots in the town of Ogano in Chichibu County, is a local dish made by tossing short udon noodles twisted into spirals in red bean paste. A loose bean paste like oshiruko is sometimes used as well, in which case it is called “azuki boto.” It can be said to be a home-cooked dish unique to the Chichibu region, where wheat cultivation is thriving, but there is also a theory that it was created as a substitute food for those who were poor and could not afford mochi. In Higashi-Chichibu Village, Chichibu County, instead of noodles, the local flavor is “azuki sukui,” which is made by molding the dough into a shape similar to a farming tool called a winnow and mixing it with red bean paste.
• 🍱Nerikomi📍 AomoriIt is said to have its roots in Buddhist vegetarian cuisine and was created long ago by the monks of the 33 temples of the "Hirosaki Zen Forest" who made “kuzuyose” from vegetables collected through almsgiving. The colorful vegetables are beautifully arranged to make them shine for a dish that is pleasing to the eye. Its name comes from the fact that "arrowroot (kudzu)" is added to boiled vegetables and kneaded. It is characterized by the heavy use of sugar to make it sweet and delicious, and it was served not as an everyday dish but as an accompaniment to New Year's dishes or as a hospitality dish for ceremonial occasions. While it has the aspect of being a side dish, it is also thought to have had a role similar to what we would call a sweet in modern times.
• 🍡Nerikuri, Nettabo, Imo-mochi (Sweet Potato and Mochi Dumpling)📍 MiyazakiIn Miyazaki Prefecture, sweet potatoes are called "Kansho", and "Nerikuri" made from sweet potatoes is eaten mainly in the vicinity of Miyakonojo City. It is also called "Nettabo," "Nettakuri," or "Karaimo-mochi" depending on the region. This dish has been made since the Edo period (1603-1867) and is a type of sweet potato rice cake made by combining rice cake and steamed sweet potato. In the old days, when pounding rice cakes for New Year's, boiled sweet potatoes were put into the last mortar of the rice and pounded up. Nerikuri is made from hardened rice cakes and water cakes left over from New Year's. It is made by pounding boiled rice cakes and steamed sweet potatoes into a round ball and sprinkling Kinako on it when eaten. The word "Nerikuri" means "to mix" in the Miyazaki dialect, and is said to be derived from "Kneaded Botamochi" or "Botta-botta" (kneading and mixing), hence the name. Nettabo has been eaten as a substitute for staple foods and as a snack for farmers. In Japan, the sweet potato is said to have originated in the Satsuma Clan. Since it was introduced from Kara (China) on the continent, it is called Kara-imo (Chinese sweet potato) in the former Satsuma Clan, and is also called the same in Miyakonojo City.
• 🍱Nezushi📍 Gifu“Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a New Year's dish in the Central Hida Region since long ago. “Nezushi” written in Chinese characters also expresses the meaning, a dish that is made and set aside to rest (i.e. ferment). The winters of the Hida Region were cold and severe, and there was a lack of fresh vegetables and basic food, so people cured, dried, and fermented their food. A culture of food preservation took root, and thus nezushi became a familiar dish among the people. When December arrives, every household prepares salted trout and malted rice, then begins to thoroughly cure the nezushi. The person preparing the nezushi adds malted rice to regular rice, and mixes in the trout, radish, and carrots. Then, it is set aside to cure for about 15 to 20 days―after which it is ready. Varieties of fermented sushi exist all across Japan, and while many people don't like their peculiar taste, it is said that nezushi has a sweet and sour flavor that is mild and easy to eat.
• 🍱Niaekko📍 Aomori"Niaekko" is a local dish of the Shimokita region. In the Shimokita region, where rice cultivation was difficult due to the many cold weather damages caused by Yamase, various ingenuity was developed to secure food. Most of the vegetables were roots such as radishes, carrots, and burdock roots, and wild vegetables were preserved by salting or drying them. ""Niaekko" was made using such ingredients when the autumn radish harvest began. It is served on the dining table in everyday life as well, but it was always served in large quantities when people gathered, such as for ceremonial occasions. It is sometimes called “niekko.”
• 🍱Niai📍 IbarakiIbaraki Prefecture has one of the largest areas of arable land in Japan and harvests a large number of vegetables such as lotus roots, burdock roots and green onions throughout the year. Particularly in the lakeside area of Kasumigaura, the cultivation of lotus root is flourishing, and the amount of lotus root planted and produced is the largest in Japan. In Ibaraki Prefecture, a vegetable kingdom, local cuisine using local vegetables is still deeply rooted, and one of the dishes is "Niai". “Niai” is a local cuisine of the Shimoichi region located in the eastern part of Mito City. It has a long history and is made of lotus root, burdock root and other ingredients that are specialties of Ibaraki Prefecture. There are many theories as to the origin of the name, but it is said that the name “Niai” came from two words “Niru” (boil) and "Aeru” (toss). It was served as a dish for entertaining people in areas where there were many "Koyasukou" (an association held on the 19th of each month to pray to “Koyasugami”, a god of fertility, childbirth and childrearing for the safe delivery of a child). “Niai” is a dish that is not sold at the supermarket, but is mainly made at home. The cooking method is quite simple, but differences in ingredients and seasoning appear in different families.
• 🍱Niboto／Himokawa📍 SaitamaIn Saitama Prefecture, where a large amount of wheat is produced as a secondary crop during rice cultivation, a wide variety of udon noodles dishes have been created in different regions. These include "Niboto" which is eaten mainly in Fukaya City, "Himokawa" and "Uchiire" in Iruma District and Hiki District, and "Okkirikomi" in the Chichibu area. All feature seasonal vegetables simmered in broth, then wide noodles are added without pre-boiling to help thicken the broth, which differs from Yamanashi Prefecture's pumpkin and miso-based "Hoto." In the past, this regional cuisine was a daily staple that was eaten for dinner by families gathered around a pot in a sunken hearth, and even today it is served in many households to warm the body during winter. In Fukaya City, it became known as a beloved dish of local businessman Eiichi Shibusawa who was active from the Meiji to Showa periods. In addition to being served for school lunches in Fukaya City, a "Niboto Party" is held at a local community center every year on November 11th, the anniversary of Mr. Shibusawa's death.
• 🍱Nigiri zushi📍 TokyoNigiri-zushi is a typical Japanese dish consisting of vinegared rice topped with ingredients. In the Heian period, salted fish was dipped in cooked rice as a preserved food, and the rice was fermented and pickled with a sour taste, which was called nare-zushi. During the Edo period, nare-zushi was transformed into various forms, including haya-zushi (fast sushi), oshi-zushi (pressed sushi), and nigiri-zushi (nigiri sushi). Today, hand-rolled sushi is also popular, and nigirizushi has spread throughout the world. Nigirizushi became popular in the Edo period as a stall food to fill the stomachs of the common people, and it is a dish that evolved through the development of innovations to make it both upscale and easy to eat. Nare-zushi from the Heian period was also devised in various regions, and is still eaten today, including sushi used as a fine meal. Shiga is famous for its nare-zushi. In Edo (present-day Tokyo), the "Edo Sanzushi" (three types of sushi) include Kiemon Matsuzaki's "kekkari sushi," Yohei Hanaya's "Yohei sushi," and Sakaiya Matsugoro's "matsuga-zushi," which are said to have contributed greatly to the spread of nigiri-zushi. Edomae-zushi is made with rice that has been red-vinegar-brushed and prepared by boiling, steaming, boiling, zuke (zuke), kombu-jime (kombu-jime), or washing with vinegar, such as kohada (yellowfin bream) or mackerel, cooked sea eel or steamed shrimp, or fried egg.
• 🍱Nigomi📍 NagasakiThis is a local dish of Omura City, Nagasaki Prefecture, known for its peanuts. It is a stew characterized by the inclusion of thin-skinned boiled peanuts as one of the ingredients, and is said to have been introduced to Japan during the Edo period (1603-1868) when it was served as a hospitality dish in the Omura area. The name "nigomi" is derived from the word "nikomi" (stew). The dish is similar to "nikomi" in Kyushu, but differs in that the chicken, root vegetables, and other ingredients are cut into 1 cm cubes. There are two theories as to why the ingredients are cut into small pieces: one is that it is to make it easier to eat according to the size of the peanuts, and the other is that it is the result of the wisdom of the people in the past that was inherited to minimize the waste of ingredients.
• 🍱Nigomi📍 SagaKunchi is a festival found around the northern area of Kyūshū including Saga prefecture. All called Okunchi, this is an autumn festival wherein the first crop of the year is offered to the local deity and thanks is given to the gods in heaven and earth for the bumper crop of grains. In the former town of Imari in what is now Imari City, Kunchi is also observed every year in October, where mikoshi and danjiri shrines are brought together for a so-called fight festival. The spectacle, known as “Imari Ton-ten-ton” begins at the sounding of the drum, and chestnut rice and nigomi are crucial Kunchi cuisine for the event. Nigomi is a boiled dish made with either chicken or tofu; chestnuts; and root vegetables like lotus root, burdock root, or daikon radish; all simmered in seasonings like sugar or soy sauce. Also called “nijā,” the dish's appeal is in the simple flavor of the vegetables and the well balanced nutrition it provides. It's said that the dish was originally made as a way to not waste the leftover ingredients used in making a different boiled dish called nishim , the leftover chestnuts and red beans used for chestnut rice, and the leftover water from boiling the red beans. Nigomi is made in bulk the evening before Kunchi, and is reheated and eaten bit by bit over the following 2~3 days.
• 🍜Nigomi Udon📍 KanagawaA local dish from the Tsukui area of Sagamihara City in which udon noodles are simmered directly in a vegetable soup. Even within a region, there are distinctive flavors depending on the area, such as miso flavor, soy sauce flavor, or both. The origin of the name “nigomi udon” is said to be because the soup becomes “cloudy (nigoru),” or it is said to be a corruption of “nikomi (stewed) udon.” Since the Tsukui region was unsuitable for rice cultivation, the cultivation of wheat and barley has been popular since ancient times, and udon noodles made from wheat flour have been eaten almost every day. Noodles were handmade in each household, and in the 1940s, when noodle machines were introduced, it is said that people would sometimes bring flour to local noodle factories to have the noodles made for them. Until around 1965, nigomi udon was frequently served as a regular home-cooked meal. However, in recent years, due to changes in eating habits, opportunities to eat it at home have decreased significantly. As a result of the efforts of the local Chamber of Commerce to preserve the traditional taste, it is now served at restaurants in the area.
• 🍱Nigui📍 FukuokaIt is said that the dish began with Buddhist cuisine which does not use chicken, and is made without exception for Buddhist memorial services, and frequently made for celebrations such as weddings as well. An odd number of ingredients are selected from taro, konjac, carrots, shiitake, fried tofu skin, wheat gluten, and lotus root, and each are cut into 3-4 cubes. Soy sauce and salt are added with a subtle amount of sugar, and then boiled in dashi broth for the taste of a clear soup with many ingredients. With "nigui," ingredients are chopped into bite-sized pieces, a little more finely than typical stews, and cooked with plenty of broth. Its taste is one that brings relief to your heart. The first time it is made as a soup, and once time has passed and the juice has evaporated to become a stew, that is counted as the second time; the name "nigui" comes from the fact that it is eaten twice ("nido gui"). It is also called "dabu" in the Chikuho region, where kudzu starch or potato starch are added at the end to give it thickness.
• 🍱Niimoji📍 SagaSaga Prefecture has a mild climate throughout the year, but in the summer it gets hot, around 30 degrees Celsius every day. At such times, a vinegared taro called "Niimoji" or "Niimoji no Vinegared Food" is very useful. This dish is made by peeling and pickling mizuimo in nihaizu or sanhaizu vinegar, and is eaten daily as an everyday summer food, and is loved by the locals as "Saga's summer taste. Because it can be stored in the refrigerator for up to a week, it is also served as a side dish for Bon Festival offerings or when entertaining guests at festivals. Because it is eaten in the summer, it is often served chilled, and the crunchy texture of the mizumo is a staple of the dish. It is sometimes boiled softly, depending on the preference of the cook or eater. The sourness and sweetness of the taste varies from household to household, and each family has its own "taste" that is passed down from generation to generation.
• 🍲Niku Tofu (Simmered meat and tofu)📍 Kyoto“Niku Tofu” is a simple dish made of beef, tofu, and green onions. The green onions used in the dish are often “kujo green onions”, a traditional vegetable of Kyoto. These onions are leaf onions (green onions) whose green leaves are eaten. Legend has it that in 771, when the Fushimi Inari Shrine was built, Hata Irogu planted green onions brought from Naniwa. These seeds have been passed down and protected by farmers from generation to generation, earning it the nickname "king of green onions". According to one theory, the name comes from the fact that high-quality green onions were grown in the Kujo area during the Heian period. The tender leaf is slimy, sweet, and fragrant which makes it a popular ingredient for a wide range of dishes including as a condiment, nabe (one-pot dish), sukiyaki, simmered dishes, salad, and miso soup. Although it is grown year-round, it is in season in winter when it is slimy and sweet. The history of beef in Kyoto is long and rich, with "Tamba beef" being mentioned in Japan's oldest wagyu book, "Kokugyu Juzu," drawn in 1310. In the early Meiji period, sukiyaki restaurants were established in Kyoto City. Today, Kyoto Prefecture and the Kyoto Beef Distribution Promotion Council have branded high-grade beef produced and raised in the prefecture as "Kyoto Meat". To qualify for this prestigious classification, the breed must be Japanese black cattle, the cattle must have been raised in Kyoto for the longest period of time, and the meat must be processed at the Kyoto City Central Wholesale Market No. 2. The water used for daily life in Kyoto is soft, which means that it is low in minerals and has no peculiar taste. This unique characteristic is believed to be the reason for producing delicious tofu.
• 🥩Nikuten (Beef Tendon Japanese Pancake)📍 HyōgoIn Takasago City, there is a dish called "nikuten," which is a type of okonomiyaki (Japanese pancake) made by folding thinly stretched dough over seasoned potatoes, beef tendon, konjac(=yam cake), cabbage, etc., and then grilling it. It is commonly enjoyed as a home-cooked meal. While the exact origin is unclear, it became popular after World War II when wheat flour started to be imported from the United States. It is said that people started making nikuten using leftover oden ingredients the day after enjoying oden at home. The name "nikuten" is thought to come from the inclusion of "suji-niku" (beef tendon) and "tenkasu" (tempura bits).
• 🍱Nimiso📍 AichiMame miso (red miso), exemplified by hatcho miso, is an essential part of Aichi Prefecture cuisine. Mame miso is made by breeding koji mold on soybeans to make soybean koji, then fermenting and aging for a long time. It is aged for a minimum of one year, up to two to three years. Mame miso made in this way has a rich body, acidity, and a unique astringent flavor. Hatcho miso is a brand of mame miso. Hatcho miso originated in Hatcho Village(current name: Hatcho-cho, Okazaki City), located eight units of distance (Hatcho) away from Okazaki Castle, birthplace of Tokugawa Ieyasu. As the key transportation point at the intersection of the Tokaido and Yahagi River, it was said to be an easy place to obtain the ingredients for miso, such as soybeans and salt. The culture of mame miso has remained firmly rooted to this day, with a variety of miso dishes that are known even outside of the prefecture. Along with "Miso Nikomi Udon," "Miso Oden," and "Miso Katsu," "Nimiso" is beloved among residents of Aichi Prefecture. This dish is also known as "Misoni" (miso-simmered), and as the name suggests, it is made by simmering various ingredients in miso. The flavor and cooking method differ by household, with countless variations. In some places, it is eaten as a stew, and in other places, more broth is added to make it more like hot pot or miso soup. What is usually in common is that root vegetables are used and a large quantity is made at once.
• 🍱Nishime📍 MiyazakiThe name "nishime" comes from the way it is cooked, which is to simmer it slowly so that no liquid remains. Although it is now a side dish, it was originally an essential dish for celebrations, weddings, and funerals. It is laid on the third layer of the New Year's osechi (New Year's Day meal), and is served at the kagura dedication held throughout the night in Takachiho Town. In Takachiho Town, it is served as a side dish during the nightly Kagura (Shinto music and dancing) ceremonies. In addition, each region has its own unique ingredients. For example, the ingredients used to make dashi soup stock include jidori chicken, iriko (dried sardines), dried horse mackerel, salted sardines, kelp, shiitake mushrooms, wild boar, wild birds, seafood from the sea and the mountains, and many others. The ingredients are also unique to each region: dried bamboo shoots and shiitake mushrooms in the northern part of the prefecture, chicken in the central part, and dried whole sardines in Nishimera Village.
• 🍱Nishime📍 IwateNishime is a traditional dish prepared throughout the entire prefecture during weddings, funerals, New Year's, O-Bon (Festival of the Dead), and other gatherings. The main ingredients include tofu (grilled to prevent it from falling apart during cooking), carrots, konjac, butterbur, shiitake mushrooms, and wild vegetables such as Zenmai (Japanese royal fern) and bracken, often with dried and sliced herring added. Dried and sliced herring was a valuable protein source in inland areas during the Edo period, and was transported by Kitamaebune cargo ships. The ingredients used in Nishime vary from region to region. In the Ou and Kitakami mountain regions, preserved foods such as salted and dried wild vegetables, frozen radish, and frozen tofu (koya tofu) are commonly utilized. Zenmai, in particular, is considered the best of the wild vegetables and is traditionally on special occasions prepared in a dish called "Zenmai no ippon ni," in which it is cooked without being cut. In coastal areas, dried fish like rockfish, dark sleeper, fat greenling, conger eel, salmon, and others may also be included.
• 🍲Nishime (Simmered Japanese Taro and Others)📍 Tochigi“Nishime” is a local traditional dish served at festivals, home celebrations, and ceremonies. Another name for this dish is “imo-nishime” because satoimo(=Japanese taro) is always used as an ingredient. Satoimo(=Japanese taro) is a symbol of being blessed with many children and bountiful harvests because the young taro grow around the parent taro. Satoimo(=Japanese taro) is considered lucky for this reason and is used for feasts such as “osechi” eaten during the New Year holidays. Satoimo(=Japanese taro) is said to have been introduced to Japan in the Jomon period before rice cultivation began. It is possible to grow satoimo(=Japanese taro) on various lands including volcanic ash plateaus and gravel. In Tochigi, the vegetable is grown and harvested in the volcanic ash areas of Utsunomiya, fan-shaped areas of Nasu, and gravel areas at the foot of the Ashio Mountains. This vegetable is widely used in Tochigi to make a variety of dishes including “Nishime.”
• 🍲Nishime (simmered dish) of dried daikon📍 ShimaneIn Shimane Prefecture, the production of dry foods and preserved foods has been passed down from generation to generation. Daikons (Japanese radishes), especially those harvested from autumn to winter, have come to be made into dried daikons as a preserved food because there are not many vegetables that can be harvested in the spring after the winter. There are a lot of variations in the way daikons are stored. For example, in the Oki area, thick daikon is broken into four pieces and hung on the eaves to make dried daikon. The small daikons were cut into strips and made into dried daikons. In addition to preserving it, drying it out reduces the water content and concentrates flavor, sweetness and its nutritional value, including calcium. There is also a method of preserving fresh daikons by burying them in the snow to provide food until spring. Dried daikon is made in all parts of Shimane Prefecture, but "Nishime (simmered dish) of dried daikon" is a local dish mainly made in the Iwami region.
• 🍱Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant)📍 KyotoCombining seasonal ingredients and compatible ingredients is called “deaimon” in the world of Kyoto cuisine. There is ”taikabura” which combines sea bream and turnips, “ebi-imo to bodara no taitan” (shrimp-shaped taro and cod), ”buri daikon” (yellowtail and daikon cooked with soy sauce), etc. “Nishin nasu,” which combines fat-rich dried sliced herring and eggplants which readily absorb fat, is also beloved as a deaimon. Dried sliced herring is a preserved food where the herring has its innards removed and is then dried. From the Edo Period through the Meiji Period, it was one of the foodstuff that was brought by merchant fleet and cargo ships which came and went between Hokkaido and Kansai; it was made much of in Kyoto City, which was inland and where it was difficult to obtain seafood. Regional cuisines that use herring have many divergences; that is one such circumstance. It is a traditional ingredient indispensable to Kyoto, used for example in “yaki nishin” where mirin and soy sauce are poured over herring and then grilled, “nishin soba” where herring is arranged on soba, ”nishin no konnmaki” where herring is wrapped in kombu seaweed and then stewed, and more. “Nishin nasu” becomes a delicacy when using “Yamashina eggplant” or “Kamo eggplant” which are Kyoto City's native species. “Yamashina eggplant” outdid other varieties during the end of the Meiji Period to the beginning of the Showa Period, and at one point it made up 60-70% of the eggplant cultivated in the city. Its characteristic is its soft, melt-in-your mouth flesh. ”Kamo eggplant” is a type of round eggplant made from long ago in Kamigamo, Kita Ward. It has hard, tight flesh and is sweet. Vegetables cultivated within Kyoto Prefecture from long ago are designated “Kyo no dento yasai” (Kyoto's traditional vegetables), and are seeking branding. The branding applies to vegetables introduced before the Meiji Period within all areas of Kyoto Prefecture, excluding mushrooms and ferns; “Yamashina eggplant” and ”Kamo eggplant” also fall under this certification.
• 🍚Nishin Sushi/ Herring Sushi📍 FukuiDuring the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, merchant ships sailing the western route along the Japan Sea from Hokkaido to Osaka were collectively referred to as "Kitamae-bune" (Northern-bound ships). These ships didn't just transport goods; they traveled from port to port, buying cheap products in one place and selling them at a higher price in another, generating substantial profits. Approximately 90% of the kelp (kombu) circulating within Japan is harvested in Hokkaido. Through the Kitamae-bune trade, kelp and other goods were transported to western Japan, significantly influencing the foundation of current Japanese cuisine. Fukui Prefecture has historical Kitamae-bune port towns such as Mikuni, Kono, and Tsuruga, where the flourishing trade brought in diverse culinary influences. Among the commodities transported from the north, herring (nishin) and kelp hold a special place. One of the preserved foods made from herring is "Nishin Sushi" or "Nishin-zushi." This sushi, pickled with herring, is prepared during the summer and consumed in autumn, maturing over 2 to 4 weeks. It is not only a delicacy during events like the Tsuruga Festival but also a celebratory dish served during the winter as part of Osechi, a traditional Japanese New Year's meal. The daikon radish absorbs the flavors of herring and koji (fermented rice malt) during the aging process, enhancing its deliciousness.
• 🍱Nishin Zuke(pickled herring)📍 Hokkaido“Nishin Zuke” (pickled herring) is a local dish that conveys the history of the herring industry in Hokkaido. From the late Edo period (around 1750) to the Meiji period (1868 - 1912), the herring fishery in Hokkaido, especially on the Sea of Japan side, was at the height of its prosperity. In spring, when large schools of herring come to the coast to spawn (which is called “Kuki”), the sea is often seen to be dyed white. The catch of herring reached its peak in the Meiji period, and at one time there were nearly one million tons of herring caught, but from around 1960, the herring population declined rapidly and the catch of herring was almost non-existent. At present, the herring, which are established in and around lakes and marshes such as Akkeshiko (Lake Akkeshi), are often caught, but the catches are nowhere near as large as they were in their heyday. “Nishin Zuke” is a local dish that has been made in households since the days when fishing for herring was at its peak. In those days, storing food to get through the cold winter was important, and pickles were used as one way to preserve it. It was made by marinating dried herring and vegetables together before winter arrives, which became known as "Nishin Zuke". The catch of herring has decreased, but it is still a winter family dish in Hokkaido.
• 🍱Nishin no Konbumaki(herring rolled in kelp)📍 IshikawaThe Noto Peninsula, which juts out into the Sea of Japan, has long been a key point in maritime transport, and trade and cultural exchange with people outside the region have flourished. In particular, the "Kitamaebune" that were active during the Edo period (1603 - 1868) had a major impact on food culture. The Kitamaebune were a group of merchant ships that traveled between Hokkaido and Osaka via the Sea of Japan. Rice and marine products from Hokkaido and the Hokuriku regions were sold in Osaka, and on the voyage to Hokkaido, the ships were loaded with sundry goods and liquor from Osaka. The Noto area was a port of call for Kitamaebune, where all kinds of goods from all over Japan were brought in. Herring and kelp were especially plentiful in the supplies from Hokkaido. The kelp and herring brought by the Kitamaebune appear in the celebratory song "Nanao Madara no Wakiuta", sung in a traditional May event of the "Seihaku-sai" festival in Nanao City, Noto region. Kitamaebune's herring are brought in after being processed to be dried for preservation. In a large port town in Noto, there was a herring warehouse to store the herring. The traditional dish using the dried herring and kelp is "Nishin no Konbumaki” (herring rolled in kelp). It is made by wrapping kelp around a core of rehydrated herring and stewing it in a salty-sweet sauce.
• 🍱Nishin no sanshozuke📍 FukushimaIn the Edo period (1603-1868), when there was almost no distribution of raw fish in Fukushima, nishin caught in Hokkaido were dried and made into "migaki nishin" for distribution outside of Hokkaido. This fish was then transported to the Aizu region, where it came to be valued because it could be preserved and was a source of protein. In Fukushima, in particular, winters are long and crops are scarce for a long period of time, so food that could be stored for a long time was favored. Migaki nishin became a familiar foodstuff, and local dishes such as "vinegared nishin" came to be prepared. Nishin no sansho zuke" (Nishin marinated in Japanese pepper) is another dish using migaki nishin, which is made by covering it with sansho leaves and seasoning it with soy sauce, vinegar, and sake. It is commonly eaten in the Aizu-Wakamatsu area, and is so familiar that there is a special bowl called a "nishin-bachi" for sansho pickles. The rectangular bowl is said to be made of Aizu Hongo-yaki pottery and matches the size of the migaki nishin.
• 🍜Nishin soba(Herring soba)📍 Hokkaido"Nishin soba(Herring soba)" is a local dish of Hokkaido, made by boiling and sweetening dried herring known as “Migaki herring” and putting it on soba. Kyoto is famous for herring soba, but it has also been eaten in Hokkaido for a long time. Kyoto's "Nishin soba" is lightly seasoned with kombu seaweed and light soy sauce, while in Hokkaido, it is seasoned strongly, resulting in a slightly sweet soup. From the late Edo period to the Meiji period, herring fishing was popular along the coast of Hokkaido. In spring, when large schools of herring rush to the coast to spawn, a phenomenon known as “kuki” in which the sea was dyed pure white could be observed. In the Edo period, when freezing technology was not yet developed, large quantities of herring were dried and preserved as migaki herring so that they could be kept for a long time. "Migaki herring", which is a source of protein, became a valuable preserved food nationwide and was transported from Hokkaido to Honshu on "Kitamae ships". In this way, large amounts of "Migaki herring" were transported to Kyoto and other areas, and herring cuisine evolved outside of Hokkaido as well. During the Meiji period, herring catches peaked, but from around the 1950s onwards, the occurrences of "kuki" decreased sharply, and herring became almost impossible to catch. However, due to the remnants of its heyday, there are still herring dishes using "Migaki herring", such as "Nishin soba", in Hokkaido, Kyoto, and other parts of the country. "Nishin soba" is said to have originated in Kyoto, but Hokkaido's "Nishin soba" is said to have its roots in a recipe handed down by" the Yokoyama family" , who were fishermen when herring fishing flourished in Esashi.
• 🍲Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)📍 Tochigi“Nishin to takenoko no nitsuke” is a dish made with dried herring and bamboo shoots simmered in a sweet and savory sauce. Tochigi prefecture is located inland, and local people were not able to enjoy fresh fish until refrigerators were introduced. “Migaki nishin” is dried herring with the entrails and head of the fish removed. It was an important source of protein in the days that fresh fish were hard to come by because it could be preserved. Another name for “Nishin to takenoko no nitsuke” is “ta-ue nishin” (=rice planting herring) as simmered herring was served at the start of the rice planting season and after. The herring goes well with bamboo shoots and this dish is now enjoyed as an everyday dish as it tastes delicious with rice.
• 🍱Nita-kumoji📍 Gifu"Kumoji" is a dish made by simmering pickled leafy greens that have been soaked in water to remove excess salt. This dish emerged from the desire to cherish and utilize pickled vegetables that have become sour in spring rather than discarding them. The term "kumoji" dates back to the Heian period, and it referred to pickled vegetables. In ancient times, pickled vegetables were known as "kukizuke," but with time, the "ku" from "kukizuke" was taken to form "ku moji," and as the dish involves simmering the "ku moji" characters, it came to be called "nita kumoji."
• 🍱Niwatori Jiru📍 ŌitaIn Oita Prefecture, which is one of the top purchasers of chicken meat per household per year in Japan, local dishes using chicken meat have long been eaten. "Niwatori Jiru" was a feast when chicken meat was once a precious commodity. Whenever there was a celebration or a guest was invited, the chicken was first slaughtered, and the meat and entrails were used for "Tori meshi" or "game-ni", and the rest of the chicken bones was used for "Niwatori Jiru". The broth is made from the chicken bones as well as the meat, so there is no waste and the ingredients can be enjoyed to the fullest. Along with "Niwatori Jiru", "Tori meshi" is another chicken dish. This is a rice dish with stewed chicken, Gobou(=Burdock), carrots, and other ingredients mixed in. The leftover pieces of meat and entrails from making "Tori meshi" are sometimes used for "Niwatori Jiru". For this reason, "Tori meshi" and "Niwatori Jiru" were often made as a set.
• 🍡Nmu-kuji Puttu-ru (Sweet Potato starch cake)📍 Okinawa"Nmu-kuji Puttu-ru" is made by dissolving "Nmu-kuji" (=sweet potato starch) in water and stir-frying to a paste. "Puttu-ru" refers to the starchy, sticky glue-like texture. The word "Nmu" means "sweet potato," and it was first brought back from China in 1605 by “Noguni Soukan“（= the governor of Noguni, Kadena-cho in Okinawa）. This led to the cultivation of sweet potatoes, which were used as relief food to alleviate the suffering of starvation. With the availability of sweet potato starch, "Nmu-kuji" became a staple in households. From this "Nmu-kuji", the dish "Nmu-kuji Puttu-ru" was born. It was eaten as a snack with sugar and as a side dish with chives. Other dishes using "Nmu-kuji" are also known, such as "Nmu-kuji Andagi," which is fried with cooked and mashed "Nmu," or "Kuji-muchi” (“Kuzu-mochi”, sweet potato starch cake). "Nmu-kuji" has been used since the dynastic period, and "Kuji-muchi," now a common confectionery for the public, is a true dynastic confectionery.
• 🍱Noppe Jiru📍 Saga“Noppejiru” is a soup that has been passed down through families in Saga Prefecture, and is sometimes called “Noppeijiru” or “Nuppeijiru.” “Noppe” or “noppei” means the soup's consistency is thickened with potato starch. It's characterized by its thickness and the presence of many root vegetables such as taro and burdock. It's eaten as an everyday meal, especially in winter, as a dish to warm the body. It's also often eaten on days when people gather, and the ingredients used vary depending on the event. For example, chicken for celebrations, azuki beans for auspicious days such as weddings, and flower gluten without meat for memorial services. But it always has plenty of ingredients such as vegetables, and is always seasoned with soy sauce and salt.
• 🍱Noppei📍 YamaguchiThis local dish, called “Noppei” or “Noppei-jiru (Noppei soup),” can be found throughout Japan, but the ingredients used can vary from region to region. The traditional style of “Noppei” in the city of Hagi (a “jokamachi” or “castle town” during the feudal era, which existed to serve a feudal lord's castle), in Yamaguchi Prefecture, is not only served regularly in common households, but is also a dish that is served during festive and Buddhist ceremonial events, or as a delicacy to welcome guests. In other words, it is an indispensable part of everyday life. Since “Noppei” is often made during winters, in the Hagi region the primary ingredients became root vegetables such as satoimo, gobo, renkon, and carrots, commonly resulting in a slightly thickened sauce. In the past, kudzu starch was used as a thickening agent, but nowadays the use of potato starch or wheat flour is more common. In Hagi, when serving “Noppei” at Buddhist ceremonial events, it is prepared as a vegetarian dish, often by omitting the chicken and adding ginkgo nuts. In the neighboring village of Fukue (now incorporated as a part of Hagi), it was prepared with excess broth.
• 🍱Noppei📍 MieOne of the nationally renowned regional dishes, "Noppei," also known as "Noppei-jiru," "Noppe," "Nuppei," and called by various names in other prefectures, is a beloved cuisine. With satoimo(=Japanese taro) as a staple ingredient, it is often consumed in winter, aligning with the harvest season. The dish features root vegetables such as carrots, gobou(=burdock), and daikon radish, and is characterized by not being stir-fried. In the Iga region, it is enjoyed as a representative winter side dish. Initially, it is consumed as a soup with a rich variety of ingredients, then reheated, and finally eaten in a simmered form. As this region, the only one in Mie Prefecture without a coastline, lacks abundant fish dishes, soy-based products and processed fish products (such as chikuwa(=fish cake) and kamaboko(=fish cake)) have been considered delicacies. In the past, these were prepared for various occasions, including local festivals, household celebrations, and Buddhist events or funerals. The name "Noppei" appears in a cookbook called "Ryōri Monogatari" from the early Edo period (1643) as "Noppei-tou," describing a dish similar to "iridori," thickened with udon flour. In the Iga region, Matsuo Basho invited disciples to a "Tsukimi no Kai" (moon-viewing gathering) in 1694, and the menu included "Fu no Noppei," which remains only in the menu name. Many people have attempted to recreate it, and while it aligns with the preparation method in "Ryōri Monogatari," it has evolved significantly over time.
• 🍱Norabouna no Ohitashi📍 KanagawaAn ohitashi dish made using norabouna, a traditional vegetable said to have been cultivated in the Suge area of Tama, Kawasaki City, for about 800 years. Norabouna was historically grown to extract oil, and farmers practiced self-seeding for personal use. Known for its strong vitality, it is said to have saved many lives during the great famine of the Edo period. Currently, it is cultivated in various areas, including the northern part of Kawasaki City, including the Suge area, and Odawara City in Kanagawa Prefecture, as well as in other prefectures such as Hiki District in Saitama Prefecture and Akiruno City in Tokyo. Belonging to the Brassicaceae family, norabouna has a unique bitterness with minimal astringency, offering a faint sweetness, tender texture, and a distinctive feature of being able to consume the flower stalks (to). When the main stem is deeply pruned about 10 centimeters above the ground surface initially, subsequent side shoots can be harvested four or five times. Local farmer Takashi Takahashi created this cultivation method around 2000 and actively shared it with neighboring farmers. During the same period, local farmers, business associations, and others collaborated to develop products such as castella and tofu using norabouna. This initiative helped transition norabouna, which had previously been primarily for personal use by farmers, into a more widely recognized vegetable. A popular way to enjoy norabouna is in ohitashi, a simple dish that allows you to savor the fragrance, sweetness, and texture of the ingredient.
• 🍜Noshikomi Udon📍 TokyoNoshikomi udon is a noodle dish made by simmering udon noodles in a broth made from dried sardines and shiitake mushrooms, seasoned with sake, salt, and soy sauce, and adding firm udon noodles and other ingredients such as green onions and deep-fried tofu. During the Edo period, the entire town of Okutama was under the direct control of the shogunate and was located in the mountains, the steepest mountains in Tokyo, and most of the town was covered with forests. Since the land was unsuitable for rice paddies, wheat and buckwheat were the main crops grown in Okutama, and a culture of eating udon and buckwheat flour had taken root in Okutama. In addition, the mountains were cold from late fall through winter. When the men came home hungry after a day's work in the mountains, they would make a quick and warm dish, and so noshikomi udon was prepared and eaten in every household. The word "noshikomi" comes from "stretch" = "stretch and spread" after the udon has been pounded, but in some areas it is called "zuridashi udon" because it is eaten by slipping it out of the pot. The noodles are characterized by their wide width, similar to Hoto in Yamanashi, and are served hot after being simmered in a pot with soup stock (niboshi), shiitake mushrooms, freshly pounded udon noodles, and seasonal vegetables, in the Okutama style. The sweetness of the vegetables soaks into the udon, warming the body and soul. Until around 1975 in the Showa era, wild boars and deer caught by hunting, and chickens that were cut up at home were sometimes added to the soup.
• 🍡Notamochi📍 Nagano“Notamochi” is a local dish eaten in the Suwa and Kamiina regions. The “nota” in “notamochi” is made by boiling edamame beans, grinding them with a mortar and pestle, and adding sugar and salt. It is similar to Miyagi Prefecture's "zundamochi", made by spreading "nota" (edamame bean paste) over half pounded rice. Made in every home, this dish is traditional for the O-Bon festival and fall offerings in the Suwa area. In the Kamiina, it is also called "jindamochi”. In Suwa, edamame is also called "bonmame" and was grown in the paths between rice paddies. During the O-Bon Festival, rice cakes made with edamame paste, or sesame seed paste were offered to Buddha. The vibrant green pleases the eyes, and the sweet aroma of the edamame fills the mouth.
• 🍱Nousaba📍 FukuokaThe term "Nousaba" refers to a regional dish where dried Hoshizame (a small type of shark found in various parts of Japan, characterized by star-like white spots on its back) is soaked in a seasoning liquid and eaten. Hoshizame is known for its relatively mild flavor among sharks. In Fukuoka Prefecture, it is called "Nousaba." The name's origin has various theories, but the most plausible one suggests that it comes from "a shark caught in haenawa fishing." "Nou" is a common name for the hook used in haenawa fishing, and "saba" is said to be a distorted form of "sami," which is considered the origin of the word "shark." The area where "nousaba" is made, the Kanezaki region, is known as one of the leading domestic landing ports for natural blowfish. When blowfish are landed, Hoshizame are often caught in the nets and thus has become a part of the cuisine. In the past, when it was difficult to obtain Kazunoko (herring roe) for New Year's Osechi dishes, people used Hoshizame soaked in a seasoning liquid as a substitute. Hence, it is also affectionately known by alternative names such as "Kanezaki Kazunoko" or "Genkai Kazunoko".
• 🍱Nozawana-zuke (Nozawana pickles)📍 NaganoIn the harsh cold of the prefecture, as winter approaches, no greenery can be harvested from the fields. Therefore, in late autumn, a large amount of preserved pickles are prepared. The pickling of vegetable varieties is called 'o-ha-zuke,' and it involves the use of vegetables such as 'Nozawana,' 'Inanohana,' 'Gensuke Kabuna,' and 'Kisona. Among them, 'Nozawana-zuke' is one of the two representative pickles in the prefecture and an essential ingredient during the winter in Shinshu. In the local area, it is cherished as the taste of hometown and mother's cooking, deeply rooted in the community. Nozawana is said to have originated when a priest from Nozawa Onsen village in the northeastern part of the prefecture brought turnip seeds from Tennoji Temple in Kyoto and planted them in the sixth year of the Horeki era (1756). The turnips from Tennoji Temple, which originally grew in the warm region, underwent a sudden mutation due to the climate and conditions of Nozawa Onsen village, which is situated at an elevation of nearly 600 meters in a cold and high-altitude area. As a result, the roots did not develop, and only the leaves and stems grew large, creating a unique and distinct local variety. The taste received favorable reviews, and it gradually became popular under the name "Nozawana" associated with the region. Nozawana is sown in September, and it can grow up to one meter in size. The harvest takes place in November, and since Nozawana becomes sweeter and softer when exposed to frost, the harvesting is done after waiting for the cold weather. After that, the nozawana washing process begins, which is said to be a tradition in northern Shinshu, where large quantities of nozawana are carefully and cleanly washed one by one and pickled in large tubs called isseki-buckets. There are various ways of pickling, and each region has its own way of pickling.
• 🍱Nukamisodaki📍 FukuokaIn the old days, nukazuke was a preserved food of the Ogasawara clan, and it was handed down to an old family in Kokura, where it spread among the common people. In the old houses of Kokura, nukazuke pickles are made in lacquer or vermilion-lacquered tubs with the family name on them, and have been handed down from generation to generation, and are shared with daughters who marry into the family. Not a few families are proud of their "hundred-year old" pickles. In summer, housewives were required to mix the vegetables from the bottom of the vat in the morning, afternoon, and evening, and even once in winter. When simmering sardines, mackerel, and other bluefish, a handful of this well-seasoned part of the bed of rice bran is used to remove the fishy smell. Another name for this dish is "osasajinni," which is said to be the name for the nuka-miso that was used by the ladies of the palace at Kokura Castle in the old days. Because of its high nutritional value and preservation, it was also used during wars, and was named "jindani" by Lord Ogasawara, the feudal lord of the Ogura domain at that time. Since the mid-Edo period, sugar and sake have been added to the dish, leading to today's "nuka-miso takikaki" food culture. It is generally known as "nuka-miso-taki" or "nuka-miso-ni" (stewed in nuka miso).
• 🍱Nuppe📍 Nagasaki"Nuppe" is a local dish that has been passed down from generation to generation in the Isahaya area. In fact, similar dishes exist all over Japan. In addition to the same name " Nuppe," there are many other names that differ by one character, such as "Nuppei" and " Noppe" (each of which is sometimes called by adding "soup" at the end). All of them have in common that root vegetables, mainly satoimo(=Japanese taro), are cut into small pieces and boiled, and that the soup is thickened. It is not known when and where they originated. One theory is that it came to be made in various regions because the main ingredients, root vegetables, are readily available and inexpensive, and because they do not easily fall apart when boiled, making it easy to prepare large quantities in a single batch and keep them on hand. It is also believed to have been influenced by the fact that because it can be heated and served each time, it was seen as an ideal dish for both large gatherings and as an everyday side dish. The name "nuppe" is said to come from the thickening of satoimo(=Japanese taro) and Katakuriko(=potato starch) to make it "nuttori".
• 🍱Nuppei-jiru/Hachihai-jiru📍 Iwate"Hachihai-jiru" is a dish consisting of tofu, dried shiitake mushrooms, and green onions in a soy sauce-flavored dashi (Japanese soup stock), thickened with katakuriko (potato starch). It has long been eaten as a vegetarian dish at weddings, funerals, and Buddhist memorial services. The origin of the name is said to come from the fact that one block of tofu can make eight bowls of soup, or from the fact that it is so tasty that one can eat eight more bowls. Tofu is the main ingredient in this simple dish. In the central part of the prefecture, it is also called "Nuppei-tofu." A thickened version with grated "naga-imo" instead of potato starch is called "Nuppei-jiru". "Hachihai-jiru" also can been seen in Miyazaki, Fukushima, Aomori, Yamagata, and Aichi prefectures, and in some regions grated ginger is added.
• 🍱Nuta📍 Yamaguchi“Nuta”, eaten all over Japan, is generally made with green onions and vinegared miso. It is a local dish that demonstrates the uniqueness of the ingredients used in each region. In the Kitaura region of northern Yamaguchi Prefecture, it is often made with a combination of green onions and obaike. Obaike is made by slicing and parboiling the tail of a whale. It is rich in gelatin and has a crunchy, chewy texture. Whaling has been popular in the Kitaura region, which includes Nagato, since the Edo period, and every part of the whale was used entirely, giving the common people many opportunities to eat whale meat. It is said that in the Kitaura area, nuta with obaike added to it was born from this background. In the Hagi area, it is also called “negiae,” and depending on the region, octopus, squid, shellfish, etc. may be used instead of obaike.
• 🍱Nuta-Imo📍 MiyazakiMiyazaki Prefecture produces a large amount of satoimo(=Japanese taro), and its harvest is always ranked at the high in Japan, along with Saitama and Chiba prefectures. "Nuta-Imo" is a local dish using satoimo(=Japanese taro) that has been commonly eaten since long ago. It is rarely found on menus at restaurants, but it is sometimes served as an appetizer. The origin of the name is not known, but it is said that "Nuta-Imo" comes from the fact that it becomes slimy when it is dressed with miso, and that "Nuta-Ae", a well-known dish with vinegared miso, comes from the fact that the slimy part resembles "Numata" (rice paddies), and the same reason is thought to apply to "Nuta-Imo". "Nuta-Imo" removes the satoimo's (=Japanese taro) corners and thickens the sauce. The dish is also made thicker and stickier by mashing a portion of the boiled satoimo(=Japanese taro) and adding it to the mixture. It is a local delicacy that makes full use of the wisdom of our ancestors to make the most of small satoimo(=Japanese taro), called "Ochiko", which is harvested in the fall. Satoimo(=Japanese taro) is used from fall to early spring as a soup ingredient and for "Nishime". Satoimo(=Japanese taro) was stored away from the cold and buried in a sunny place.
• 🍱Nyumen📍 NaraMiwa, Sakurai City, Nara prefecture is known as the birthplace of somen, and the somen made in this region is called Miwa Somen. Over 1200 years ago at Omiwa Shrine, the oldest shrine in Japan dedicated to Mt. Miwa, when people prayed for relief from plague and starvation, they received a revelation from the gods and began sowing wheat in the village of Miwa, then milling it into powder, adding water, and stretched it into thin strings. This is said to be the origin of somen. Even today, the enshrined deity of Omiwa Shrine is considered to be the guardian deity of somen, and the Bokujosai festival that forecasts the market price of the local specialty Miwa Somen for that year is held at the shrine. The technique of applying oil and stretching the noodles thinly was introduced from China during the Kamakura period, and the manufacturing method was nearly perfected during the Muromachi period. The wheat in that region flourishes in the abundant water, and the development of water wheel milling led to the production of high-quality flour. The cold winters and mostly clear skies were suitable for somen production, and the quality of Miwa Somen was so exceptional that it was prominently featured in the Edo period gourmet book "Illustrated Famous Products of the Mountains and Seas of Japan."
• 🍱Oae Dango📍 Shiga“Oae Dango" is a local dish consisting of dumplings made of rice flour mixed with a tofu paste with Carrots, Shiitake mushrooms, and “Komatsuna”. “Oae Dango" is a traditional dish from the Moriyama and Yasu areas of Shiga Prefecture, and because it contains dumplings, it can be served as a tea snack. In addition to” Oae Dango”, it can also be enjoyed by mixing rice-flour Dumplings with vegetables dressed with miso instead of Tofu paste. Dumplings dressed with “Komatsuna” and miso are also called "Kuki -Dango." This dish is mainly eaten at Buddhist memorial services.
• 🍱Obaku📍 Yamanashi“Obaku” is made with round barley (barley without outer husk) soaked in water overnight as well as other ingredients such as potato, sweet potato, daikon radish, “satoimo” (=Japanese taro), and azuki beans or red kidney beans. All the ingredients are cooked in plenty of water until soft. One way to eat this dish is by adding grinded roasted sesame seeds and miso and pouring cold soup over the “obaku.” In the mountainous areas, rice was hard to come by and could only be enjoyed on special occasions. People living in these areas ate barley as staple food. In the past, people prepared “obaku” in a large “kamado” (=traditional Japanese cook stove) and stirred the ingredients throughout the day, making sure that they did not get burned. It was a lot of work because it took an entire day to prepare the dish. “Obaku” is prepared without any seasonings, and so it is eaten with miso containing green onions and bonito flakes or soy sauce paste. The “obaku” is thick and soft with bits of barley adding additional texture. When round barley is used, the dish is called “baku,” and when pressed barley is used, the dish is called “mugi meshi” (=barley rice). Round barley is highly nutritious and is full of fibers, minerals and vitamins and is referred to as the “chief of the five grains.” It has supported the health of the local people who live in harsh mountain weather and engage in hard labor.
• 🐟Obiten (Fried fish cake mixed with tofu blend)📍 Miyazaki"Obiten" is a local dish from the Obi area of Nichinan City, Miyazaki Prefecture, Japan. It is a type of fish paste product classified as fried "Kamaboko(=Fish cake)." It originated during the Edo period when Obi was under the rule of the Obi clan, and was created and passed down by the local residents. Originally, many dishes in the Obi area used miso, but it is believed that "Obiten" was born in the mid-19th century as a result of factors such as the cultivation of sugarcane, which began mainly with immigrants from the southwestern islands, along with the use of miso and black sugar. Obiten is made by mixing whole-ground fish such as Iwashi (sardine), Aji (horse mackerel), Shiira (mahi-mahi), Saba (mackerel), Tobiuo (flying fish), and Sawara (Japanese spanish mackerel), which are commonly caught in the nearby Hyuga-nada sea, with tofu and seasoning it with miso, soy sauce, and black sugar before frying. While it resembles Satsuma-age(=fried fish cake) in appearance, the inclusion of tofu makes Obiten softer with a fluffy texture and a slightly sweet, distinctive flavor. Typically, it is eaten without any further cooking after frying. There are restaurants in the Obi area that offer set meals featuring "Obiten," where you can enjoy it freshly fried.
• 🍱Ocha gai(Cha gayu)📍 SagaOchagai" or "Ochagayu" is rice cooked with tea. It is said to have originated as a way to save rice in the closing days of the Tokugawa shogunate, when Naomasa Nabeshima, the 10th lord of the Saga Domain, who was suffering from financial difficulties, issued a frugal and thrifty decree that "not even a grain of rice should be wasted. In particular, merchants who shared their houses with their servants served chagayu (rice gruel) for breakfast, which consisted of cold rice from the night before, tea made with freshly brewed and powdered tea, to cover the needs of a large number of servants. Later, it took root as a food custom mainly in the Ariake Sea coastal areas, and until shortly after World War II, it was also eaten at home as an everyday meal. However, with the rapid economic growth of Japan, the number of households cooking it declined. Today, it can be enjoyed at breakfasts at inns in the prefecture. Ureshino, which flourished as a post town along the Nagasaki Kaido Road, has long been famous for its hot springs and Ureshino tea, which relieves the fatigue of travelers. In Ureshino, "ochagai" (tea gai) is made using such Ureshino tea. Unlike white gayu, "ochagai" has a simple flavor and a refreshing aftertaste that is infused with the taste of tea. In summer, it is recommended to eat it chilled. Depending on the season, sweet potatoes may be added to make "imo-gayu" (sweet potato gayu).
• 🍱Ocha no ha tempura (Green tea leaf tempura)📍 Miyazaki"Ocha no ha tempura (=Green tea leaf tempura)" is a local dish eaten when freshly harvested green tea leaves are ready. Miyazaki Prefecture is blessed with a mild climate, moderate rainfall, and fertile soil, making it an ideal environment for growing crude tea. It is said that in ancient times, people picked a mountain tea that grew wild in the mountains and drank it. The tea industry is said to have begun in 1751, when Sadaki Ikeda, a retainer of the Shimazu clan in Miyakonojo, went to Uji in the Yamashiro district to acquire a steaming method of tea production and spread it within the clan. And there is also a record that tea was offered to the emperor at that time. Although it grew until the prewar period due to government measures and other factors, it stalled due to the effects of World War II. In recent years, however, production has been increasing due to the aggressive introduction of machinery to expand the scale of production and the establishment of tea gardens for use as ingredients in PET-bottled beverages. Current major production areas include Hyuga City, Miyakonojo City, Kushima City, and Kawanami Town, where many varieties of tea are grown, including "Yabukita". On the other hand, the northwestern mountainous area, Takachiho Town, and Gokase Town are known for their traditional kettle roasted tea production.
• 🍡Ochamochi📍 IwateThe central area of the prefecture, which is located along the Kitakami River basin, has an abundance of flat land. Paddy fields have been established since ancient times, and the scale of rice production was relatively large. However, there were years when rice could not be harvested due to cold damage, so barley, wheat, and buckwheat were also produced to stabilize the diet, and it is said that the culture of turning rice and these other grains into flour was developed then. "Ochamochi" is a mochi confectionery made by skewering two or three dango made from rice flour, crushing them thinly, seasoning them with walnut sauce (soy sauce or miso flavor), and grilling them. In the past, both sides were roasted in the hearth until brown and it was eaten while still hot. It has long been loved by the locals as a lunchtime snack for farmers and as a snack for children. The origin of its name is said to have been a corruption of the term “uchiwamochi” because its shape resembles a military fan. Additionally, in Morioka City, mochi sweets made by kneading rice flour while adding water are generally called “benjemono.” During the Edo period, the Kitakami River flowing through the center of Morioka was the heart of water transportation, and the ships that carried goods from the capital up the Kitakami River were called “benzai ships.” The extravagant goods brought from the upper region by the “benzai ships” were called “benzaimono,” which became “benjemono” in the Morioka dialect, and is still used as the name for mochi sweets.
• 🍱Ochirashi-ame (Ochirashi candy)📍 Kagawa"Ochirashi-ame" is a confectionery made by kneading Ochirashi powder with Starch syrup. Ochirashi is a type of barley called Hadaka-mugi, also known as "Hattai," which is why "Ochirashi-ame" is sometimes called "Hattai-ame". In Kagawa Prefecture, barley has long been grown extensively as a back crop to rice because of its suitable climate and other growing conditions. Hadaka-mugi is used to make miso and barley tea, and approximately 40% of its yield is shipped out of the prefecture. Although the area planted is on the decline, the "Ichiban-boshi" variety produced in the prefecture is highly regarded in Japan for its soft grain quality and high whiteness when milled, and Kagawa Prefecture is working to ensure a stable supply and improve quality. Hadaka-mugi is rich in dietary fiber and is effective in regulating the intestinal environment and preventing lifestyle-related diseases. It is usually eaten as barley rice, but in Kagawa Prefecture, "Ochirashi Ame" has been made by households in early summer, when the barley harvest is about to begin. In addition, there is a legend that if you scoop Ochirashi with Shobu leaves, you won't get sick, so you may eat the powder as it is or dissolve it in hot water and drink it. In the days when sweet foods were scarce, it was also favored by children.
• 🍜Odamaki-mushi (Steamed egg custard noodle)📍 Osaka“Odamaki-mushi” is a regional dish originating from Osaka, and it is a large Chawan-mushi (savory steamed egg custard) containing Udon noodles. The coiled object made from spun hemp thread is called “odamaki”, and this dish is named so because the Udon noodles resemble spun threads. The Chinese characters for “Odamaki” are used phonetically and are not direct translations. In the past, when eggs were a luxury item, Odamaki-mushi with plenty of eggs was popular as a feast for special occasions among merchant families in Semba area in Osaka. With colorful ingredients such as shrimp and “Kamaboko (fish cake)”, this dish is perfect for festive occasions. The addition of Udon noodles provides a satisfying and hearty meal. Before World War II, it was listed on the menu of local Udon stores, but after the war, it was rarely seen. Partly due to the change in eating habits.
• 🐟Odawara Kamaboko (steamed fish paste)📍 KanagawaA specialty of Odawara City, it is made by steaming seasoned and well-kneaded fish paste on a wooden board. The main ingredient used is “Guchi”, (a white-fleshed fish). Before the fish is minced, it is cleansed with water several times to remove impurities and oil, resulting in“ kamaboko” with a fine, elastic texture. The characteristic shape of “kamaboko” is a fan-shaped fish paste that protrudes from the board. The origin of “Kamaboko” is very old, and the word "Kamaboko" appears for the first time in extant literature in a Heian-period painting of a festive banquet. In the beginning, “Kamaboko” was made by grinding catfish to paste and baking it with a Bamboo core, similar to chikuwa(fish cake). The name "Kamaboko" came from its resemblance to the “Gama-no-ho” of plant, or to the“Hoko” of ancient spear-shaped weapon. Eventually, Fish Surimi was placed on a wooden board and baked, and by the end of the Edo period, steamed ”Kamaboko” appeared. “Kamaboko” had already been produced in Odawara in the Muromachi period (1333-1573), however it was not until the late Edo period (1603-1868) that they became widely produced in the area. Due to the proximity of Sagami Bay and the good catch of fish, the abundance of mineral-rich water sourced from the Hakone Tanzawa mountains, and the fact that it was an inn town on the Tokaido Road where many people came and went, steamed “Kamaboko”, which was very different from the mainstream grilled kamaboko in the Kansai region and favored by Edo people, became known nationwide as a specialty of Odawara.
• 🍱Oden📍 TokyoOden is a dish in which various ingredients called "tane" such as Satsuma-age, daikon radish, konnyaku, and chikuwabu are cooked in a broth made from dried bonito flakes and kelp, and seasonings such as soy sauce are added. The origin of oden is said to be tofu dengaku, in which tofu cut in the shape of a spur is skewered and baked. Oden" is said to have been a wives' term used by court ladies, who added "o" to "dengaku" to make it more polite, and omitted "raku" to become "oden". Dengaku" originally referred to a musical dance performed to the rhythm of flutes and drums to pray for a good harvest. The name "dengaku-mai" came from the resemblance of the tofu cut into clapperboard shapes to the dengaku dance. The dengakumai is still practiced today in Tenryu Ward, Hamamatsu City, as "Nishiura Dengaku Takasoku Mododoki" (dengaku dance in Nishiura). In the Edo period, dengaku was a popular side dish for the common people, made by skewering tofu or konnyaku and baking them with miso paste. After the modern era, stewed oden became widespread. In the Kansai region, stewed oden is called Kanto nimono (Kanto taki) to distinguish it from the original oden. Today, oden is popular as a winter side dish because of its simplicity and the presence of fish paste, daikon radish, kelp, etc., and oden with distinctive ingredients are spreading in different regions. In Tokyo, oden is characterized by the inclusion of chikuwabu.
• 🍚Ogousan Dango-jiru（Glutinous rice flour dumplings in soup)📍 YamaguchiThe dish made with kneaded wheat flour dough in a soup, known as "Suiton" or "Dango-jiru", is a regional specialty enjoyed throughout Japan. In Yamaguchi Prefecture, specifically in the southern part facing the Seto Inland Sea in Tabuse Town, Kumage district, there is a dish called "Ogousan Dango-jiru" that has been passed down. In this region, a newly-wed wife is referred to as "Ogousan", and this dish is traditionally prepared for a bride who has given birth. The belief is that consuming this dango-jiru will promote abundant breast milk and contribute to the healthy growth of the child. There is a custom in some areas to shape Dangos(=dumplings) differently based on the newborn's gender, using cocoon shapes for boys and round shapes for girls. What is different from "Suiton" and "Dango-jiru" in various regions is that the Dangos are made in advance, instead of being put directly into the boiled soup. After kneading and shaping the wheat flour into Dangos, they are boiled, cooled in cold water, and then added to a broth with plenty of vegetables. In Tabuse Town, white miso is used, resulting in a gentle flavor.
• 🍱Ogura Renkon (Ogura Lotus Root)📍 IbarakiIbaraki Prefecture's lotus root ranks first in Japan in terms of both the volume of its shipments and the area where it is planted, boasting a share of over 50% of the domestic market. Areas around Kasumigaura are blessed with abundant water and fertile wetlands, so the cultivation of lotus root is thriving. The period in which lotus root is harvested in Kasumigaura is from July to March. At this time of year, all lotus stems and leaves are cut down to stop them from growing, and by doing this, the lotus roots, which lie underground, slowly accumulate starch. The longer they stay in the mud, the more starch they gain, which gives summer lotus root a crispy texture, and winter lotus root a fluffy, delicate flavor. Since adzuki beans also come from Ibaraki Prefecture, 'ogura renkon' has long been made at home, as it can be made with locally available ingredients. Other regions also have a local dish called 'adzuki renkon' or 'renkon adzuki stew,' but the key to Ibaraki's version is that it is stewed with adzuki beans to give it a 'shiho-iro' color. 'Shiho' is another name for Mt. Tsukuba, a famous mountain in Ibaraki Prefecture, which came to be called Shiho (purple peak) because the surface of the mountain turns red in the morning and evening sunlight.
• 🍱Ohagi📍 Kyoto"Ohagi" is a well-loved dish throughout Japan. The red color of azuki beans has long been believed to ward off evil spirits, and as such, it has been incorporated into various seasonal celebratory dishes. During the spring and autumn equinoxes, "Ohagi" is offered as an ancestral ritual. This practice is said to be rooted in the belief that the azuki beans, known for their protective properties, combined with the use of sugar, which was considered precious at the time, conveyed gratitude to ancestors. "Ohagi" is also known as "Bota-mochi," and there are various theories about its origin. One representative explanation is that it is called "Bota-mochi" in spring and "Ohagi" in autumn, reflecting the change in seasonal names. In spring, it is named after the peony flowers (“Botan”) that bloom during that time, while in autumn, it is named after the bush clover flowers (“Hagi”). Kyoto is a renowned region to produce azuki beans for "Ohagi," especially the "Tanba Dai-nagon Azuki" variety, which is known as a brand of azuki beans nationwide. Cultivated mainly in the mountainous basins of the Naka-tan and Minami-tan regions, the region's significant temperature fluctuations between morning and evening throughout the year contribute to the growth of large, beautifully shaped azuki beans with a strong sweetness, including those resembling traditional court caps ("Eboshi") or straw bags for rice ("Kome-dawara"). The "Tanba Dai-nagon Azuki" is said to have taken its name from "Dai-nagon", a high rank that it is not customary to commit "Seppuku" (ritual suicide), because its skin does not tear easily when cooked, and it is hard to "cut off the belly".
• 🍱Ohan and Ohan Kayaku📍 ŌitaUsuki city is located in the southeastern part of Oita prefecture, stretching long and narrow in an oval shape toward the Hoyo Strait. This is the city where the Usuki Clan ruled by Otomo Sorin was located. The Usuki Clan often suffered financial difficulties, which is why the food they ate and the clothes they wore were frugal. Lords at the time had servants make “ohan” and “ohan kayaku” instead of “sekihan” (=red bean rice) because azuki beans use to make “sekihan” were expensive. Otomo Sorin was a “daimyo” (=Japanese feudal lord) of the “Kirishitans” (=Japanese Catholic Christians) and headed up the Nanban trades, and some people say that “ohan” was influenced by Spanish paella. The bright yellowed rice “ohan” is made by cooking rice with water that had gardenia fruit soaked in it. “Ohan” is served with “kayaku” (=rice toppings) made with simmered white fish such as lizardfish, vegetables, and tofu. “Ohan” is a symbolic samurai dish while “kayaku” is a dish conceived by merchants. During New Year's Eve and the beginning of the new year, merchants were extremely busy. They did not have the time to cook nor the time to enjoy meals. This is why large amounts of “kayaku” were made in a large pot on New Year's Eve and reheated and eaten during the first three days of the new year. The flavor soaks into the ingredients each time it is reheated, making it more delicious as time passes. It is a hot dish suitable for eating during the cold winter. As people made “ohan” less frequently, people would sometimes refer to “kayaku” as “ohan.”
• 🍱Ohira📍 FukushimaSeaweed, Maitake mushrooms, and river fish Haya, the bounties of the sea, mountains, and rivers are all incorporated in this well-balanced stew. used in stewed dishes. It is served in a flat bowl, hence the name "Ohira". Haya called "Aka-Hara (Red Belly)", whose bellies turn reddish in the spawning season, are grilled and dried for use. The Umami is well extracted into the broth, giving it a rich flavor. In the Iwaki City area, there is a local dish called “Oshira”, which is a stew of Satoimo taro, Yatsugashira (=a type of taro), Gobou(=Burdock) root, carrot, Konjac, frozen Tofu, and other ingredients. It is said that the name "Oshira" is derived from "Ohira," which is said to have been given this name because it is served in a flat bowl, just like Ohira. However, the ingredients are different from those of the Ohira available in Tadami-Machi.
• 🍱Ohira📍 YamaguchiOne of the most famous foods in the Iwakuni region is a dish called “Ohira”―so named because it is served in a large, flat lacquer ware bowl (the term “Ohira” is a combination of two characters―“o” which means large, and “hira” which means flat) topped with a lid. It is a hearty stew featuring ingredients such as chicken, satoimo, renkon, nagaimo (Chinese yam), shiitake mushrooms, gobo (burdock root), and koya-dofu (freeze-dried tofu), and served with plenty of broth. It is a dish often served during large gatherings, such as ceremonial occasions like weddings and funerals―and in such instances, the Ohira bowl can have a diameter as large as 50 cm. Traditionally, the contents of the Ohira are served up in small plates to individual diners. Since it is a lightly flavored, soup-based dish, it is common to consume both the ingredients and the broth together. Together with the luxurious and decorative “Iwakuni Sushi,” Ohira is considered an essential culinary element in celebratory events.
• 🍱Ohitashi of edible chrysanthemums (boiled and eaten with soy sauce)📍 YamagataIn Yamagata Prefecture, where edible chrysanthemums (except for small ones used as a garnish for sashimi, etc.) are widely produced, there are many local dishes using them. The custom of eating chrysanthemum petals became popular during the Edo period (1603 - 1868), and it is said that the famous poet Matsuo Basho loved this food. In Yamagata Prefecture, the culture of eating this flower is still strong, and “Ohitashi of edible chrysanthemums” (boiled and eaten with soy sauce) is a typical example. Among the edible chrysanthemums grown in Yamagata Prefecture, the purple-colored "Mottenohoka", which is a late variety, is the most fragrant and delicious of all. “Mottenohoka” means “outrageous” or “out of the question” in Japanese. Its official name is "Enmeiraku", but it is said to be called that because "eating it is out of the question as chrysanthemum is the crest of the emperor's family” or "just too delicious". The deliciousness of "Mottenohoka" lies in its unique crunchy texture. This is largely due to the shape of the individual petals of the chrysanthemum, which are tubular rather than sheet-shaped. Various varieties of edible chrysanthemums are cultivated in Yamagata Prefecture, and they are eaten as “ohitashi” (boiled), “sunomono” (pickled), or as tempura.
• 🍱Okaisan/Chagayu📍 WakayamaIn Wakayama Prefecture, chagayu is affectionately called "okai-san" or "okayu-san. It was created to fill the stomach even with a small amount of rice because rice was precious in this mountainous prefecture, which is also known as "tree country. Especially in the southern part of the prefecture, where there is little flat land suitable for rice cultivation, it was a daily staple food, eaten five or six times a day. In the past, tea trees were also grown at home, supporting the establishment of the chagayu culture. In a song sung in the Inan area, "Today and today, oika de kenka, watashi no oika ni taro ga nai," which indicates that chagayu with sweet potatoes was so popular that siblings would fight over it.
• 🍚Okata-Zushi (Sushi Rice Balls with Mackerel and Beans)📍 ŌitaThere are a variety of sushi dishes in Oita prefecture. “Okata-Zushi” is a type of sushi from Takenaka district of Oita city. The sushi is bale-shaped and is made with grilled Japanese horse mackerel and cooked sweet pinto beans. The word “okata” refers to a village headman. In the past, there was an event named “jigoku-iri” which took place before the busy farming season. The village headman would hand out “Okata-Zushi” to the peasants as a token of his appreciation for their hard work. The event symbolizes the hard work of the farmers and the enjoyable time that people would have at this event before the work began. The peasants rarely got to eat rice, so they were all very happy to receive the “Okata-Zushi.” At the time, the only fish available for the feast were Japanese horse mackerel and sardines and for vegetables, only beans and potatoes. Another type of sushi “mosso zushi” from Nakatsu and Usa cities of Oita prefecture is made by pressing the sushi into a square wooden mold called “mosso.” It is said that this dish was born at a time when rice was considered a delicacy and making the sushi with a mold allowed the rice to be divided equally among the people. “Kachi Ebi Chirashizushi” from Nagasu of Usa city is made with red shrimp, a specialty of the region and is served at festivals and on special occasions to guests. “Chadai zushi” from Usuki city is nigiri sushi made with vegetables instead of fish as it was cheaper to use vegetables. Common vegetables were used to lower the cost of making the sushi.
• 🍱Okiagari📍 ShizuokaSakura shrimp are only caught in the Suruga Bay , at Yui Port in Shizuoka City and Yaizu City's Oigawa Port. The shrimp were first fished in 1894, when they were coincidentally caught when pulling in horse mackerel. For purposes of conservation, the fishing season for sakura shrimp is limited to twice a year: in spring from mid-March to early June, and in fall from late October to late December. Okiagari is a hot pot dish where fresh sakura shrimp are simmered with tofu and spring onions in sukiyaki-style seasoning. The fishermen who caught the shrimp from the open sea would eat it as a accompaniment with drinks, while contemplating their fishing. Source: Yui Port Fisherman's Cooperative Association
• 🍜Okinawa Soba (Noodle from Okinawa Prefecture)📍 OkinawaThe characteristic of ‘Okinawa Soba' is its thick noodle made from what noodle (not using buckwheat flour, only using Wheat flour) knead with lye water, and thick rich soup made from rich broth from pork bone and bonito flakes. It is common to put simmered pork belly, stick ‘kamaboko' (fish cake), green onion or pickled red ginger on top of noodles, but nowadays there are variety of noodles like ‘Souki Soba' (noodle with sparerib), ‘Nankotsu Souki Soba' (noodle with gristle and sparerib),or vegetable noodle. In addition, each noodle in different areas has its own characteristics, like ‘Miyako soba' (noodle in Miyako area) or ‘Yaeyama soba' (noodle in Yaeyama area). As noodles in ‘Okinawa soba', well-known Okinawa's local food, aren't made from ‘soba-ko' (buckwheat flour), in 1976, the administrative guidance was given by Japan Fair Trade Commission that it should not be called ‘soba'. Okinawa Raw-noodle Cooperative negotiated with the Commission again and again to regain their beloved name of ‘Okinawa soba' and to protect food culture in Okinawa, then finally got the trademark registration of ‘Okinawa soba'. To commemorate the day of this achievement, they declared October 17th as ‘Okinawa Soba Day'. A Chinese opened a noodle restaurant in Naha City in middle of Meiji era (1868~1912), which is considered as an origin of ‘Okinawa soba'.
• 🍱Okirikomi/Okkirikomi📍 GunmaGunma is famous for its flour. It grows vigorously in well-drained rice paddies and under the influence of the dry cold winds and gales that blow in winter, and its production is among the highest in Japan. The Agricultural Technology Center of Gunma Prefecture has improved the Kinu no Hami and Saton no Sora varieties, which are now widely produced throughout the country. Many local dishes make use of wheat flour, and okirikomi is a typical example. It is a noodle dish in which wide noodles made of wheat are stewed with vegetables and mushrooms that are available in each household. In 2014, the dish was adopted as "Gunma's Flour Food Culture - Okirikomi," an intangible folk cultural asset that should be documented and documented by Gunma Prefecture. It was adopted.
• 🍱Okomojino-aburaitame (Fried Okomoji with oil)📍 SagaPickles are indispensable for daily three meals. In Saga Prefecture, seasonal ingredients are utilized and pickles are made without interruption throughout the year: Takana pickles in spring, pickled plums and rakkyo pickles in early summer, typical pickled cucumbers in summer, and pickled Daikon radish in winter. Among them, the preserved food called "Okomoji" or "Okumoji" which is made by salting Takana and Shakushina is loved even today. Especially for Takana, large and young plants are pickled in salt from March to April to make long-term and short-term pickles, respectively, and a large amount of pickles are preserved as pickled greens that can be kept all year round. The idea was to make it possible to eat old Okomoji even after they become old, and this dish is called "Okomoji no aburaitame". This dish, also known as "Takana no aburaitame" is easy to prepare at home and has become a popular soul food. Pickles are generally considered to be high in salt, but "Okomoji no aburaitame" is characterized by the fact that it is made by removing the salt from old pickles before using them, thus reducing the amount of salt.
• 🍱Okonomiyaki📍 OsakaThis dish is made by mixing finely chopped cabbage, meat, squid, etc., into a batter of flour dissolved in Dashi (Japanese soup stock). The mixture is then spread flat on a griddle and cooked on both sides. Alongside “Takoyaki”, it is a representative dish of the Kansai region's “Konamon” (flour-based) culinary culture. Its roots are said to trace back to the Azuchi-Momoyama period when Sen no Rikyu, the famed tea master, served a confection called "Funoyaki" at a tea gathering. “Funoyaki” involved spreading thinly rolled wheat flour mixed with water on a copper plate, then grilling it. It was often rolled with miso or folded into a crepe-like shape. In the late Edo period, the custom of eating grilled wheat flour on iron plates became popular among common people. In the later Meiji period, a Western-style dish called "Yoshoku-yaki" appeared, using cake flour, cabbage, and sauce. Initially resembling a simple confection, it eventually evolved into Okonomiyaki as various establishments put effort into innovations, incorporating ingredients such as pork and abundant vegetables. Originally, the style was "layered cooking" where ingredients were placed on top of the grilled batter. However, the "mixed cooking" style, where ingredients are mixed into the batter and then grilled, also became popular. Okonomiyaki became widely known throughout Japan as a specialty of Osaka in the late 1950s to the 1960s. The expansion of chain Okonomiyaki restaurants that marketed it as an "Osaka specialty" is considered a contributing factor to its popularity.
• 🍱Okutamawasabi no TOKYO-X maki📍 Tokyo"Okutamawasabi no TOKYO-X maki" is a dish in which chopped root wasabi is wrapped around pork and grilled. Okutama wasabi, one of the Edo Tokyo vegetables, grows in a cool clear stream near the headwaters of the Tama River and is characterized by its cool spiciness and rich flavor, and has been cultivated since the Ashikaga period. TOKYO-X is a brand of pork developed at the Ome Livestock Breeding Center, and is characterized by its fine texture, tenderness, and juiciness. This dish won the top prize in the "Cooking Contest Using Tokyo Agricultural, Forestry, and Marine Products" held in October 2011, and was created as a new local food of Okutama. The Okutama Town "Tamamono Group," which invented this dish, is an organization that has been working since 2006 to create recipes for local dishes that make the most of seasonal ingredients that have been handed down in Okutama. The "Okutamawasabi no TOKYO-X maki" recipe was created out of a desire to make effective use of the wasabi left over after grating the Okutama wasabi that is eaten daily. The recipe is simple to make, but the wasabi and pork are a perfect match. The new attempt to chop and heat wasabi, which had previously been grated and eaten raw, was a great success, and is an indispensable new local food for promoting local production for local consumption.
• 🍱Okuzukake📍 MiyagiShojin ryori (vegetarian food) is eaten mainly in the southern part of the prefecture during the higan (equinox) and obon (Bon festival) seasons in spring and fall. It is also a form of hospitality for people gathered for Buddhist memorial services. It is eaten as an offering to the Buddha and as a home-style dish. It is made by simmering several kinds of vegetables, tofu, deep-fried tofu, and fu in shiitake mushroom mash, adding shiraishi hot noodles, and thickening the mixture with kuzu flour. In modern times, katakuriko (potato starch) is often used instead of kuzu flour to thicken the noodles. Shiroishi On-men, a specialty of Shiroishi City in the southern part of the prefecture, is slightly thicker than somen noodles and is considered easy to digest because no oil is used during processing. Vegetables used as ingredients vary from household to household, although they are mostly what is available at that time of the year. In any case, it has a gentle taste with dashi broth, and is popular among people of all ages, from children to the elderly. In the northern part of the prefecture, there is another type of vegetable soup called "suppoko" or "nopponjiru," which is similar to "okuzugake. The preparation method is almost the same, but there is a difference in whether it is eaten on a daily basis or on special occasions.
• 🍱Okyuto📍 FukuokaOkyuto is a local delicacy unique to Fukuoka Prefecture, which faces the sea. It is also called "oki-udo," and was once an indispensable part of breakfast, so much so that until before the Asian-Pacific War, there were "oki-udo vendors" who sold oki-udo every morning. There is a theory that it was called "okyuto" or "savior" because many people were saved from starvation by using okyuto as food during times of famine, or that it was named "oki-jin" or "oki-dukkatsu" because fishermen accidentally created it from seaweed. There are various theories.
• 🥩Omigyu no Misozuke (Miso marinated Omi Beef)📍 ShigaOmi beef marinated in miso is a local dish of Shiga Prefecture, where Omi beef is marinated in white miso paste and left to rest for several days before being grilled. In the Edo period (1603-1867), it was against the law to slaughter cattle and horses, but in 1781, the Hikone clan offered miso-marinated beef to the shogunate and the three Tokugawa families as a complementary medicine, and the dish came to be consumed publicly. This beef marinated in miso was invented by Den'emon Hanaki with reference to the "Honzon Komoku," a book on medicinal herbs left by Li Jichin of the Ming Dynasty in China, and was called "Henpongan.” In 1866, a beef hot pot restaurant was opened and beef came to be sold for medicinal purposes. Omi beef, with its long history, is said to be the oldest brand of beef in Japan, and is characterized by its tender meat with a good balance of fine lean meat and high quality fat. Omi beef is a Japanese black breed that has been raised in Shiga Prefecture for the longest time in a natural environment of beautiful water and fertile land. In 1890, when the Tokaido Line was opened, Omi beef began to be transported by freight from Omihachiman Station, and the name Omi beef became widely known throughout the country.
• 🍱Omiisan📍 Tokushima"Omiisan" refers to porridge seasoned with miso. In the old days, miso was called "mii," which became "omiisan" by adding the honorific "o" and "san". In Tokushima, where rice was considered difficult to grow in the soil, buckwheat and barley were used as staple foods instead, and the quantity of rice was often bulked up by adding various other ingredients. "Omiisan" was also a favorite meal with plenty of daikon radish and satoimo(=Japanese taro) added to make it a filling meal. The recipe was not very specific, except for seasoning with miso and using iriko Dashi (=Japanese soup stock (dried sardines)), and the ingredients used were sometimes chives, miso, tofu, etc. Each family made their own unique "omiisan". It is a simple and familiar local dish that is full of vegetables, nutritious, and also economical.
• 🍱Omizuke📍 YamagataYamagata Prefecture maintains a diversity of pickling traditions. "Omizuke" is a pickle made from a type of mustard green called "Yamagata seisai." Along with "seisaizuke," it is one of the representative pickles of Yamagata Prefecture. Seisai greens are said to have been imported from Chongqing, China in 1904, and the seeds were introduced from Nara Prefecture to Yamagata Prefecture in 1908, where they were prototyped at an agricultural experiment station. They found that the quality surpassed that of conventional pickled greens such as bok choy, Chinese cabbage, and rape leaves, and thus the farming of Yamagata seisai was started. ("Kitaguni no Yasai Fudoshi" Takashi Aoba"). Seeds could be collected from the early Taisho period, and cultivation expanded from the Murayama area to the entire prefecture during the Showa period. Yamagata seisai are large vegetables, weighing around 500g each with a length of 70 to 80cm. In "seisaizuke," the thick stems are highly valued, so the leaf tips were often thrown away. The traders from Omi province started to cut off the tips and pickle them, which led to the name "omizuke." (There are many other origin theories for the name, such as that the cut vegetables were rubbed (momi) and pickled, leading to the name "momizuke," which eventually became “omizuke"). In this way, "omizuke" is said to have developed as a clever way to use up leftover vegetables, so not only "Yamagata seisai" but any leftover vegetables can be chopped and pickled to make this dish.
• 🍱Oname📍 Saitama“Oname” is a fermented food made from barley koji and soybeans. It is useful as a preserved food that lasts for more than half a year in the refrigerator, and has been eaten on the daily table as a dish that goes well with rice. It is eaten mainly in the Chichibu area, but also in the northern and north-eastern parts of the Musashino Plateau and the Iruma Plateau. “Oname-Koji” is made by steaming soaked barley and roasted soybeans and mixing them with koji bacteria. As it takes time to make and requires expertise, a pre-prepared "oname-koji" is available for sale nowadays. Additional ingredients are varied from household to household, including salted eggplant, shiitake mushrooms, shiso seeds, and old ginger, in addition to seasonal ingredients.
• 🍱Oni-manju📍 Aichi“Oni-manju” was made with sweet potatoes and wheat flour, which were relatively easy to obtain during and after the war when food was scarce, and it became popular as a staple food instead of rice. It is said that the name was given because the way the cubed sweet potatoes look like the horns or a metal stick of an oni (ogre). It has various names such as "Imo-uiro", "Imoman", and "Imo-manju" depending on the region. During the war, the quantity of sweet potatoes was more important than their taste, so a variety called "Gokoku-imo" was produced, which had a large yield. However, unlike the sweet potatoes of today such as Beni-azuma, Beni-haruka and Annou-imo, which have a sweet taste and a smooth texture, Gokoku-imo was watery and did not have umami, so it is said that the "Oni-manju" was born from the ingenuity of finding ways to make it more delicious. Later, during the period of rapid economic growth, it became popular as a filling and inexpensive snack for farmers.
• 🐟Onomi no sashimi📍 WakayamaWhales fed and fattened up in high latitude waters head for low latitude waters after summer to engage in breeding activities, passing through the Kumano-nada Sea in midwinter. This was the target of Kumano's traditional whaling. Wada Yorimoto started organized whaling in 1606 and is regarded as the founder of whaling. In 1675, Yoriharu, Yorimoto's grandson, invented the netting method, which enabled him to catch humpback whales that would sink after death, in addition to right whales and sperm whales that would stay afloat after death. Because this method required the use of many seko-vessels and ami-vessels, it developed into a large-scale fishery involving more than 300 men. Eventually, the netting and poking method was introduced to Tosa and Kyushu, and the lords protected and encouraged whaling, which led to whaling in many parts of Japan. Even after the end of the Edo period and major changes in society, whaling continued to be practiced in Taiji. However, in December 1878, the Taiji whaling team was swept out to sea in pursuit of right whales with calves, and although they succeeded in capturing one on the second morning, it took a long time to return, and in the afternoon the weather broke and the fleet drifted away, with over 100 people missing. The accident, later called "Seminaregawa," put an end to the old-style whaling in Taiji, and modern whaling methods developed in the U.S. and Norway were soon introduced. Whaling continues in Taiji to this day, albeit in a different form. The people of Kumano have consumed whale meat and entrails, as well as bones and skin, without wasting anything. The most expensive meat is the "tail meat," a rare part of the whale, and its marbled meat is tender and sweet.
• 🍚Oomura zushi(Oomura sushi)📍 NagasakiThis is a local dish that has been handed down in Omura City since ancient times. It is said to have originated in the Muromachi period (1336-1573), when Omura Sumikore, who was defeated in battle and had his territory taken away from him, returned to Omura City after making a counterattack and regaining his territory, and the local people made oshizushi to celebrate. The reason for the oshi-zushi was because there were not enough plates to feed the large number of soldiers. The local people prepared oshi-zushi by spreading a large amount of freshly cooked rice in a shallow wooden box (morobuta) and topping it with a double layer of ingredients, which the soldiers then cut into squares with a side knife and ate. According to this tradition, Omura-zushi became "sushi for victory celebrations," and is still valued as an indispensable dish for celebratory occasions.
• 🍱Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce)📍 Shizuoka"Orido-nasu" is a native species of eggplant from Miho area in Shimizu Ward, Shizuoka City, and its characteristics are round shape, sharp thorns, dark purple skin and rich and sweet teste. Its richer flavor compared with regular eggplants goes well with dishes with miso like "dengaku", and makes popular. It is said that it is an eggplant in Japanese saying "First Mt. Fuji, Second Hawk, Third Eggplant." (This saying explains what is the lucky sign when you have the first dream of the new year. Mt. Fuji is the luckiest thing in your first dream of the year, and so on.) Also, it is known as Tokugawa Ieyasu's favorite food. The cultivation of "Orido-nasu" had stopped since Meiji Era. However, the seeds kept in the national laboratory were taken over and the cultivation successfully resumed in 2005 thanks to the collaboration of farmers, JA and other related organizations.
• 🍜Oroshi-soba (Soba Noodles with grated daikon)📍 FukuiIn Fukui Prefecture, where life expectancy is one of the highest in Japan, the most commonly eaten soba is “Oroshi Soba”, “Soba” Noodles with grated Daikon radish. It is eaten as the last dish at weddings and Buddhist services, and eaten between on New Year's Eve and the New year. In Fukui Prefecture, "Oroshi-soba" is also served as an evening meal at the “Houon-ko”, the largest annual event of the Jodo Shinshu sect held from autumn through the New Year around the anniversary of the founder Shinran's death (November 28 of the old calendar, January 16 of the new calendar), which is called "Honkosan" or "Okou-sama" in Fukui Prefecture. The history of Soba in Fukui Prefecture dates back to 1473, when Asakura Takakage built his first castle in Ichijodani, and cultivated “Soba” as an emergency ration in times of war. “Soba” was valued as an emergency ration for sieges because of its short cultivation time (two and a half to three months after seeding) and its long shelf life. At that time, it was eaten as "Soba-Gaki" or "Soba-Dango". Later, Honda Tomimasa, who became lord of the castle in Fuchu (now Echizen City), took over with a Soba master (from 1601), and Soba as thin noodles topped with grated Daikon radish became widespread. Later, when the Emperor Showa visited Fukui, he tasted "Oroshi-soba" and said, "Echizen soba was very delicious," and the name "Echizen Oroshi-soba" spread nationwide. This shows that the quality of the soba harvested in Fukui Prefecture and the flour milling technology cultivated are high. The taste of "Oroshi-soba" is deeply related to the high quality of Brown Buckwheat and milling techniques. By milling the local Buckwheat with the old stone grind, not only the taste but also the unique flavor of Buckwheat is not lost.
• 🍱Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle)📍 OsakaOsaka Shirona is said to be a hybrid of Santona or Chinese cabbage and Taisai. Cultivation began in the Edo period (1603-1867), and in the early Meiji period (1868-1912), it was actively cultivated near Tenmabashi in the center of Osaka City, hence the name "Tenmana". Toward the end of the Meiji period, cultivation spread to the Higashiyodogawa, Joto, and Sumiyoshi areas. There are three different strains: early, mid, and late varieties, all of which have a clear white petiole with a flat shaft. It is still harvested in fields in and around Osaka City, and has become a representative leafy vegetable of Osaka. It has a light, mild flavor, and becomes soft and tender when cooked. It is often used in dishes similar to Nappa cabbage and komatsuna. Osaka Shirona with spicy sauce is a perfect side dish with its refreshing flavor.
• 🍱Osaka zuke (Osaka Pickeles)📍 OsakaThis is a type of "asazuke", a lightly pickled dish. It involves chopping radishes and turnips, and pickling both the roots and leaves with salt. It can be consumed after a few hours to overnight. The name is derived from its popularity in the Osaka region, where it is frequently prepared.
• 🍚Osaka zushi (Osaka Sushi)📍 OsakaA collective term for sushi made in Osaka, which includes pressed sushi, rolled sushi, and steamed sushi. While in Tokyo, "sushi" typically refers to hand-pressed nigiri sushi, the representative form of sushi in Osaka is oshizushi, where rice and ingredients are layered and firmly pressed. Among oshizushi, a particularly notable variety is the "nisun rokubu no kaiseki," also known as boxed sushi. Originally, pressed sushi featuring common fish like mackerel and horse mackerel was popular among the general public. However, during the Meiji era, the sushi restaurant "Yoshino Sushi" in Semba, Osaka, devised boxed sushi using premium ingredients such as sea bream, shrimp, and conger eel. This compact box, filled with bite-sized, colorful sushi, gained immense popularity among the local patrons as a convenient bento for intermission during theater performances and as a gift. Eventually, it became a well-known and beloved hospitality dish throughout Osaka. Boxed sushi is sometimes referred to as Osaka sushi. Furthermore, there are occasions where a combination of Osaka's unique sushi styles, such as oshizushi, thick rolled sushi, and Datemaki (sweet rolled omelet), are served together as Osaka sushi.
• 🍱Osezushi📍 ToyamaToyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasazushi. Osezushi, whose name is said to have originated from a mispronunciation of “oshizushi,” is one such variety. It is a dish that is especially popular in the Shinkawa area, such as Uozu City and Kurobe City, where the mountainous area facing Toyama Bay has a large elevation difference with mountains as tall as 2,000m. Grilled mackerel flakes are seasoned with sweet vinegar, sandwiched between vinegared rice, topped with nori, pressed down with a heavy stone, and left overnight. One of its characteristics is that it is cut into squares. It is said that in the olden days, “osezushi ”started off as fish sandwiched between rice and was called “fish rice.” People began to use vinegared rice and thus, it transformed to its present form. Mackerel is commonly used, but some households use horse mackerel, deep sea smelt, salmon, and other seasonal fish.
• 🍱Oshaka Kogori📍 Yamanashi“Oshaka kogori” is eaten on Buddha's Birthday which is on April 8th of each year and is served with “amacha” (=Japanese herbal tea made with fermented five-leaf ginseng leaves). “Oshaka kogori” is “dango” (=Japanese dumpling) made with wheat flour, sugar, and roasted soybeans. The ingredients used differ depending on the family and region that makes it and sometimes, rice flour is used instead of wheat flour. Some people also like to add small rice crackers, walnuts, and raisins. The name “oshaka kogori” describes the bumpy head of the Buddha and when people eat “oshaka kogori,” it is said that they become wiser, like the Buddha. “Kogori” means “lump” in the local dialect. Flowers and offerings to the Buddha are called “hanakugo,” which sounds like the Japanese word for dried snot, which is “hanakuso.” This is why some people call “oshaka kogori,” “oshakasama no hanakuso,” meaning that the dumplings are described as something so small as dried snot, as a form of modesty. It is also said that eating “oshaka kogori” allows one to live a life of good health.
• 🍱Oshi zushi (Morobuta zushi)📍 Nagasaki"Morobuta zushi" is a type of pressed sushi with a long tradition in the northern region of Nagasaki Prefecture. It is said to have originated in the Muromachi period (1336-1573), when Sumikore Omura, who was defeated in battle and had his territory taken from him, made oshizushi and served it to the people of his domain to celebrate his return. It is said that the sushi was made in shallow wooden boxes called “Morobuta" at that time, and this tradition has been handed down to the present. However, Sasa-cho still has its own legend that "the Morobuta zushi is made by sandwiching the ingredients between the rice, which is in keeping with the spirit that samurai warriors should not show the inside without hesitation.
• 🍚Oshi-zushi (Sushi pressed overnight)📍 IshikawaIn Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occasions. In Kanazawa City, “Sushi” is made by layering vinegared fish, Sushi Rice, and dark blue seaweed in a wooden frame and pressing it overnight. It is said that by weighing down the fish overnight, the fish and sushi rice bring out the best of each other and harmonize with each other. The moderate acidity also whets the appetite. The seafood used depends on the season and event, such as Sea bream, Sardines, and Horse Mackerel in spring, and Mackerel and Mahi-Mahi in fall, and is garnished with colorful sprouts of trees and kumquats. In Kaga, "Sasa-zushi" or "Kakinoha-zushi," a type of "Oshi-zushi," is also eaten. Sasa-zushi is Sushi Rice and fish wrapped in Kumazasa bamboo and pressed overnight. One square of Rice (1.5kg of rice) can make about 50 servings. A decade ago, families would work together to prepare dozens of servings of "Sasa-zushi," using bamboo grass from the nearby mountains. For home consumption, people ate Okera-zushi, which is made in a simplified way. In areas where fish was hard to come by, fried thin tofu and salted whale were used.” Kakinoha-zushi” is a type of “Oshi-zushi” made by layering persimmon(Kaki) leaves with sushi rice and fish.” Kaki “leaves harvested between July and August are said to be dark green and fragrant. Some households harvest large quantities during this period and freeze them for a year's worth of storage. The original way to make sushi is to put the fish on the bottom of the Sushi rice and top it with Nori and Sakura shrimps.
• 🍜Oshibori Udon📍 Nagano“Oshibori Udon” is a local dish that originated from the Sakaki area in Hanishina County. It is made by grating spicy daikon radish and squeezing out its juice. “Oshibori udon” is characterized by the use of squeezed daikon juice instead of dashi broth. The word “oshibori” in oshibori udon refers to this unique feature. This dish became popular during the Edo period (1603-1868) to the Meiji period (1868-1912). It gained fame because of the excellent combination of spicy daikon squeezed soup and Shinshu miso (rice miso). The locals used miso as a dipping sauce for udon and soba noodles. The radish used for oshibori udon is “Nezumi daikon,” a specialty of Sakaki Town. Although the daikon is surprisingly spicy, the squeezed soup is served with mild Shinshu miso dissolved in it. The deep taste of the spiciness is followed by a hint of sweetness, which makes you sweat when you eat it. It warms the body from the core, and the local people describe the taste as “amamokura”. Togakushi and Chikuma City (formerly Koshoku City and Tokura Town) in the prefecture also have oshiborisoba, which is cold soba noodles dipped in a dipping sauce made from squeezed juice of spicy daikon radish and miso.
• 🍱Oshimon/Okoshimon📍 Aichi‘Oshimon' is a local sweets made from rice flour kneaded with hot water and put into a mold, then colored with food coloring. It is offered to the Hina Dolls during the Girl's Festival. When it comes to foods served during the Girl's Festival, ‘Hina Arare' (=colorful rice snack), ‘Hishi-mochi' (=diamond-shaped colored mochi) or ‘Chirashi-zushi' (=sushi with various ingredients placed on top of vinegar rice) are famous. In Aichi Prefecture, ‘Oshimon' is prepared in addition to those foods. In Nishi-Mikawa region, ‘Iga Manjyu', buns with red bean paste, with or without mashed, wrapped with rice flour and put colored sticky rice on the surface, is prepared during the Girl's Festival. There are several stories about the origin of its name; some say that it's because this food is made by being pressed into a mold (‘oshimono' in Japanese), others call ‘Okoshimon' because it is removed (‘okoshi-hazusu' in Japanese) from a mold. This food is often called ‘Oshimon' in Nagoya, and ‘Okoshimon' in its surrounded area. There are various shapes in wooden molds; flower shape (cherry blossom, plum flower or chrysanthemum), animals (sea bream, mandarin duck or butterfly), and lucky motif (‘noshi' (=Japanese gift wrapping), Chinese treasure ship, drawstring money bag or ‘Fukusuke' lucky doll.
• 🍱Oshinuki zushi📍 KagawaFrom spring to early summer, as the mung beans begin to bear fruit and the wheat begins to ripen, Spanish mackerel, loaded with fat, enter the Seto Inland Sea from the open sea, and the season for Spanish mackerel begins. During the off-season before wheat harvesting and rice planting, Sanuki farmers have a custom called "harui-oi," in which they buy a Spanish mackerel and prepare various Spanish mackerel dishes, inviting their relatives to join in the festivities. The main dish of this "Haru-i-o" is "oshi-nuki zushi" (pressed sushi without the fish), which is made of Spanish mackerel. In families with young brides, the mother-in-law buys Spanish mackerel and sends the daughter-in-law back to her hometown with a fish box covered with nanten (a kind of bamboo shoot). The bride would then take the "oshinuki zushi" made at her parents' home back home as a souvenir to her wedding home, thus bringing the two families closer together. The custom of "oshinuki zushi" of Spanish mackerel "spring celebration fish" is still practiced in some areas under the names of "mugi-urashi" and "hatsuho (first ears of Spanish mackerel)".
• 🍚Oshizushi (pressed sushi)📍 Tokushimaokushima is home to several varieties of sushi, including boze no sugatazushi (pieces of sushi made up of a whole fish), kakimaze sushi (where the rice is mixed with kidney beans), and amego (trout) sushi. Among these, oshizushi, or pressed sushi, is familiar in the areas around Kaiyo and Mugi. Its rice is mixed with a yuzu vinegar known as yunosu, which is then placed in a square box with a lid that can be pressed down on its contents. It may look as though it's just made up of white rice, but when cut into, it reveals stewed vegetables such as burdock root and finely sliced carrots. It is also noteworthy for its use of “misho yuzu vinegar”, a local specialty of Mugi, in its sushi rice. It's a traditional local food, with every family handing down their specific seasonings from mother to child, but it is not certain exactly when it originates from.
• 🍱Osuwai / Subai📍 Toyama"Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been familiar with since childhood, came to be called "osuwai"(an accent of "Osu-ae"). In other prefectures, this dish is similar to "Namasu". While it is a staple of New Year's osechi dishes and a dish for special occasions, such as celebrations and Buddhist rites, it is also a daily dish that appears on the table as a side dish. The basic ingredients are Julienne radishes and carrots. In addition, seasonal vegetables and fruits are added to the ingredients, which easily reflect the seasonality and characteristics of each household and region, making it one of the most popular dishes for mothers. konjac, lotus root, hijiki, yuzu (Japanese citron), dried persimmons, and seafood such as squid are sometimes added. It is relatively common to include fried thin tofu and thick fried bean tofu. Because it is mildly vinegared, easy to eat, and keeps well for a long time, a lot of it is made at one time.
• 🍱Otoshi no Gottso📍 Gifu"Otoshi no Gottso" is eaten throughout Gifu Prefecture from New Year's Eve on December 31st to the third day of the New Year. It has been handed down under various other names depending on the region, such as "Toshikoshi Ryori," "Toshikoshi-ni," and "Otoshikoshi." A large pot of Otoshi no Gottso is made at a time and reheated before eating to give the kitchen appliances and utensils a rest on New Year's Day, so the family can relax together. Root vegetables such as daikon radish and carrot are usually simmered in dashi broth, but the types of simmered vegetables, the way they are cut, and the dashi broth itself vary depending on the region and household. However, "ito-konbu" (shredded kelp) is always included regardless of the region because it symbolizes the hope to "live a long and thin life." In the past, before New Year's cuisine as we know it today, this dish was considered a delicacy and is said to have been eaten as an offering to the gods and Buddha to express gratitude for a healthy past year and to wish for a prosperous new year.
• 🍲Otsubo (Simmered Red Beans and Japanese Taro)📍 FukuiAround the death anniversary of Shinran, the founder of Jodo Shinshu Buddhism (January 16th), every branch of Jodo Shinshu holds the biggest event called "Hoonko" from autumn to the New Year, and the event is called "honko-san" or "okosama" in Fukui Prefecture. This event is to commemorate the founder Shinran and to appreciate his doctrine and virtue. "Otsubo" is one of "shojin ryori" (vegan cuisine for Buddhist monks) to be served to people joining the event, and served with "ozen" (four-legged small tray to serve meals) at "Hoonko". It is s traditional rule to put simmered red beans and satoimo (Japanese taro) into an "otsubo" (food pot). It is said that red bean was Shinran's favorite food and his disciple monk Dochin often offered mochi with red beans to him. Therefore, there are several "shojin ryori" using red beans from various regions beside "Otsubo" at "Hoonko".
• 🍱Oyaki📍 Akita“Oyaki ”,is a traditional confectionery made by wrapping Red bean paste with a crust made of” Mochi “Glutinous rice and baking it slightly. Shinshu” Oyaki”, with its Wheat flour, and Buckwheat flour skin, and” Nozawana,” or “Eggplant filling”, is well known as “Oyaki”, but Akita's “Oyaki”, is made from Glutinous rice, or Rice flou,r and is characterized by its Red bean paste, filling. It is said that “Oyaki,” has been offered to the mountain god every year on December 12, and in the southern part of the prefecture, it is still customary to grill and eat” Oyaki”, during this time of the year. In some areas of Daisen City, there is still a custom of make a wish to let the” Oyaki, “to take one's bad things away and pouring it into the river to pray for good health and good fortune. It is also famous as a specialty of the morning market, which has a history of more than 500 years in Gojome Town, and has long been enjoyed as a familiar snack. It is characterized by its gentle sweetness and additive-free flavor, which is made by focusing on bringing out the flavors of the ingredients themselves. The Rice cake, has been prepared in various ways in each household, such as by kneading ingredients such as Pumpkin, and “Yomogi,”(mugwort), into the Glutinous Rice, to add color.
• 🍡Oyaki (Japanese stuffed dumplings)📍 Nagano"Oyaki" is a local dish representing Shinshu, made by mixing flour such as wheat and buckwheat flour with water or hot water, kneading it, wrapping seasonal ingredients such as sweet red bean paste or vegetables in thinly rolled-out dough, and then baking it. In some regions, "oyaki" is also referred to as "yakimochi." It is said to have originated in the Nishiyama area of Kamiminochi District, and its history is ancient. Traces of kneaded and baked coarse grain flour have been discovered at the Jomon archaeological site in Ogawa Village. The mountainous areas have steep terrain, and due to the cold climate, many of these regions are not suitable for rice cultivation. In these mountainous areas, wheat and buckwheat are commonly cultivated. It is said that the people in these regions traditionally made and consumed at least one meal a day using the flour from these crops, supporting their diet as an alternative to rice. On the other hand, in the heavy snowfall region of Sakaemura, where wheat cultivation is not suitable, they make "anbo," a type of oyaki, using rice flour as the main ingredient. In the past, almost every household had an irori (traditional Japanese hearth). In the Nishiyama region, they used an iron pot called "horoku" to bake the surface of the oyaki and then steamed it in the ashes of the irori. They would remove any attached ashes before eating. This type of oyaki is called "ha-yaki oyaki," and it used to be the mainstream method. This tradition has spread from villages to towns, giving rise to various cooking methods such as "steaming," "baking," "baking and steaming," and "steaming and baking." The fillings for oyaki include ingredients like eggplant, mushrooms, pumpkin, dried daikon radish, etc., seasoned with miso or soy sauce. There are various types, including those with single ingredients or a mixture of multiple ones. People enjoy oyaki by incorporating local and seasonal ingredients, making use of what is readily available. Originally a local dish passed down in the northern part of the prefecture, oyaki has spread throughout the entire prefecture as its value as a tourism resource increased. It is now beloved as a local specialty across the entire prefecture.
• 🥩Oyako-don (Chicken and egg bowl)📍 TokyoOyakodon is a bowl of rice topped with chicken and onions simmered in broth and seasonings, then covered with an egg and served over white rice. There are different theories about the origin of oyakodon, but it is believed that a customer at Tamahide, a restaurant in Tokyo that served gamecock dishes, used to eat the leftover meat and warishita (a seasoning for chicken and onions) with an egg and rice. The customer named the dish "oyako-ni" (parent and child stew). Later, in 1891, Toku-san, the wife of Hideyoshi V of Tamahide, turned this oyako-ni into a one-dish meal served on rice, which is said to be the original oyakodon. Initially, it was only available for delivery, but it became increasingly popular among people, particularly in Kabuto-cho, Yoneyamachi, and Nihonbashi, where many orders were placed. Eventually, the dish spread throughout Japan. At home, onions and leeks are added along with chicken thighs, and the eggs are cooked to the desired consistency.
• 🍱Oyama no tofu ryori📍 KanagawaOyama, located 1,252 meters above sea level and part of the Tanzawa Oyama National Park, is famous for its tofu, which makes use of the good quality water of the Tanzawa mountain range. Tofu is very soft with high water content and has a light flavor. Because it can be easily combined with any ingredients, a variety of tofu dishes are served in local households, but the two most popular are "chilled tofu" and "yudofu," which allow the flavors of the ingredients to be enjoyed as they are. Because Mt. Daisen receives steam from Sagami Bay and is prone to rain, it is also called "Mt. Since it was possible to make a round trip from Edo (Tokyo) in three to four days without passing through a barrier, many commoners visited the mountain during the Edo period to pray for rain and prosperous business. When the population of Edo was 1 million, as many as 200,000 people visited Oyama in a single summer. Daisen's tofu was first made using soybeans donated from various places and local fresh water. There is an anecdote that in the old days, visitors to Mt. Oyama during the height of the hot summer would slurp tofu in the palm of their hands as they walked around the mountain. Tofu dishes were also served to worshippers at nearby inns, where they were greatly appreciated and eventually became a local specialty. In 2016, the Agency for Cultural Affairs recognized the " Oyama Pilgrimage" as a Japanese Heritage Site, and tofu cuisine is one of the components of the Japan Heritage Site.
• 🍱Oyogoshi📍 SagaAbout 230 years ago on February 19th, a fire broke out in the Ifuku village in Saga Prefecture that destroyed most of the village. There is a legend that the residents of the time boiled, seasoned, and ate the wild plants left over from the fire, then joined together to rebuild the village. Since then, a village festival called "Oyogoshi Matsuri" is held on February 19th to commemorate the village predecessors who had suffered from the disaster. The "Oyogoshi" is always served an essential dish in honor of the seasoned vegetables that were eaten back in the day. "Oyogoshi" means "Aemono" (dressed ingredients) in women's language, and it refers to vegetables seasoned in a white dressing. Tofu is typically used, but in the past every household grew their own vegetables, and so those vegetables were often used. Thus, instead of using tofu, which was not always available, taro was often used instead because it was available in every household. Nowadays, each household passes down their own unique recipe, with variations in vegetables and seasonings. For example, the taro can be mashed smoothly or some larger chunks might be kept to create textural variation. Pumpkin might also be used instead.
• 🍱Ozaku📍 Shizuoka"Ozaku" is a vegetable soup made by boiling vegetables such as satoimo(=Japanese taro), daikon radish, and carrots in Dashi (=Japanese soup stock), soy sauce, and sugar. It is said to have come to be called "Ozaku" because it is made by chopping vegetables into chunks. In winter, root vegetables taste better because of frost and snow, and they are more flavorful and delicious when made in generous portions and cooked back. It was considered a feast when there were no bento stores or convenience stores. In some regions, gobou(=Burdock), tofu, and cormorant meat are added.
• 🍱Ozara📍 YamanashiWhen talking about the local cuisines of the Yamanashi Prefecture, hōtō (flat udon noodles and vegetables stewed in miso soup) is often brought up as an example. However, as the Yamanashi Prefecture is one surrounded by mountains, winters are extremely cold whilst summers get extremely hot and this has led to ozara being more preferred over hōtō in the summer seasons. Using cooled noodles thinner than hōtō, ozara is a dish where you enjoy these noodles by dipping them into a warm soy sauce based dipping sauce. As opposed to hōtō which you directly cook in a pot with other ingredients and enjoy, the noodles for ozara are rinsed in cold water after they are boiled on their own. This allows the noodles to be slippery and refreshing to slurp, making them an easy food to eat during the hot summers and a popular choice to prevent fatigue from the summer heat. When rice was scarce in the past, it was made as a delicacy when the weather was warm.
• 🍱Ozoni📍 TokyoOzoni is a traditional Japanese New Year's dish where grilled mochi is served with cooked chicken, leafy greens, and other ingredients, topped with a clear soup. During the Muromachi period, in Kyoto, the aristocracy served a miso-based ozoni with round mochi as a hospitality dish, while upper-class samurai enjoyed it as a celebratory meal. This dish was not limited to New Year's celebrations. The tradition of eating ozoni during New Year's festivities, regardless of social status, is said to have started during the Edo period. Through cultural exchange events like "Sankin Kotai" (alternate attendance) system, the tradition of ozoni spread across various regions in Japan. Initially, even Edo (current Tokyo) had miso-based ozoni, but during the Genroku era, soy sauce production flourished in Noda and Choshi in Shimousa, leading to the establishment of a darker soy sauce-based ozoni, which is preferred by Edokko (people from Edo). Thus, Edo-style ozoni adopted the clear broth made with kombu and katsuobushi, along with soy sauce. While ozoni commonly features mochi, there's a regional difference: Western Japan typically uses round mochi, while Eastern Japan uses square or rectangular mochi. The origin of square mochi is linked to the samurai's interpretation of cutting it as a metaphor for conquering enemies. Eventually, the practicality of slicing the flattened mochi into smaller pieces led to the establishment of square mochi in Eastern Japan. On New Year's Day, ozoni is prepared by drawing the first water of the year (wakamizu) and using purified fire to cook the soup, creating a series of actions symbolizing vitality and consumption of auspicious food. Edo-style ozoni is characterized by pouring clear broth made from kombu and katsuobushi over grilled mochi, creating a delightful aroma. The specific ingredients might vary by region, with komatsuna (Japanese mustard spinach) and naruto (fish cake with pink swirl) being used.
• 🍱Paita Yaki📍 IbarakiThis is a fisherman dish grilled minced pacific saury or sardine mixed with miso and Japanese leek. "Paita" is a paddle to row boats. In the days when boats were rowed by hand, sailors minced and grilled fish on the flat part of a paddle, which is said to be how the word “kai-ita” (paddle board) came to be called "paita." In Chiba Prefecture, there are several dishes made from chopped horse mackerel mixed with condiments like "Namerou" or "Sanga-yaki". Likewise, there are local dishes with chopped fish and flavor it like "Paita-yaki" in other prefectures. As the catch of pacific saury and sardine is high in Ibaragi Prefecture, these fish are used as an ingredients. Especially in Nakaminato area, the catch of pacific saury is high, it is popular as a local home food. Since the catch of pacific saury is decreasing and it is getting expensive these days, they often use sardine instead.
• 🍱Papaya Pickles📍 Kagoshima“Papaya Pickles” are made by pickling young papaya fruit in salt, followed by additional pickling in miso paste or soy sauce, and are popular as a type of pickled vegetable that can be made easily at home. These pickles are eaten in Okinawa Prefecture as well as the Amami Region. In additional to being a condiment which always accompanies the dish “chicken rice” known nationwide, the dish is highly versatile and can be served as an accompaniment for tea. Papayas are relatively new to the Amami region, and it is said that they were introduced from Okinawa after the Second World War when the Amami archipelago was under the administration of the United States. The climate of the Amami region, which is warm throughout the year, is well-suited for papaya cultivation, and because of the fruit's strong ability to propagate and ease of cultivation, it spread rapidly and played a role in supporting the region during the period of post-war food shortages. It was against this background that the people of the Amami Region devised many delicious ways to eat papayas, and it is thought that this how “Papaya Pickles” appeared. In both the Amami Region and in Okinawa Prefecture, ripe papayas with yellow skin are often eaten as a fruit, but more often than not, the still-green colored unripe fruit is used as a vegetable.
• 🥩Pasty (Chicken Pie)📍 Nagasaki"Pasty" is said to be a dish introduced by the Dutch who entered and exited Dejima during the period of Japan's isolation. The original form is introduced in the cookbook "Nanban Ryorisho" (Western Cooking Book from that time,) and a recipe close to the current one is found in the later "Shiki Ryorisho" (Four Seasons Cooking Book). The name "Pasty" in Roman letters is said to originate from either the Portuguese "Pastel," meaning pie, or "Pasta," meaning dough. Despite its Western-style appearance, Nagasaki's unique "wakaran" (Japanese, Chinese, and Western cuisine) features Chinese-influenced ingredients beneath the pie crust and a Japanese-style seasoning.
• 🍱Peanut-Miso/Rakkasei-Miso📍 IbarakiPeanuts, also known as "Nankin-mame", are said to have been introduced to Japan around the Edo period (1603-1868), but their cultivation did not begin in earnest until the Meiji period (1868-1912), making them a relatively recent addition to the bean category. In addition to Ibaraki Prefecture, Chiba Prefecture is well known for its production, and these two prefectures account for most of the production in Japan. Generally, they are roasted or boiled and eaten as is. "Peanut-Miso" is a traditional dish in Ibaraki Prefecture, where peanuts are abundant. It is said to have been invented by farmers as a way to make use of out-of-spec peanuts that could not be sold in the market. Even today, many households make "Peanut-Miso" with their favorite seasoning when they have more peanuts than they can eat. It is also served in school lunches and sold in supermarkets, making it a familiar dish in Ibaraki Prefecture.
• 🍱Peanuts Tofu📍 NagasakiThe regional dish from Ojika Island in the northern part of the Goto Islands, known as "Peanut Tofu," is made by crushing locally produced peanuts, mixing them with kudzu powder, and solidifying the mixture. The history of peanut cultivation on Ojika Island dates back at least 70 years, and the peanuts nurtured by the island's distinctive red soil and sea breeze are renowned for their sweetness and richness.
• 🍱Persimmon pickle📍 Akita"Persimmon pickle" is a pickle made with plenty of radish and astringent persimmon, and pickled with salt and sugar. In Akita Prefecture, where fermentation culture has taken root, a variety of pickles have been handed down from generation to generation, including smoky pickled radish and pickled radish with amazake. One such pickle is persimmon pickle, which is made from an astringent persimmon called Kumoshikari persimmon, which is grown in the gardens of households in Kakunodate-cho, Senboku City, Akita Prefecture. Unzen persimmons can be eaten after removing the astringency, but since the end of the Taisho era, Hiratake persimmons and Yokote persimmons have been widely distributed and eaten fresh in the prefecture, and so Unzen persimmons have been used for drying and pickling. In the old days, it was customary to harvest the Unzen persimmons and prepare persimmon pickles after the rice cultivation work was completed in the fall. The secret to its deliciousness is to make it with a large quantity of persimmons, as many as radish. The crispy texture of the radish soaks up the umami of the persimmon, and the moderate saltiness and sweetness of the persimmon make it a favorite pickle in the Kakunodate area even today.
• 🍜Plate Udon📍 NagasakiA specialty of Nagasaki, “plate udon” is a noodle based dish renowned throughout Japan. “Plate udon” was created in 1899 (Meiji 32) when Jun Chinhei, the owner of Chinese restaurant Shikairō which first invented the noodle dish known as “chanpon”, made chanpon without the broth. From that distinctive flavor and experience he refined the dish, which in later years would become a noodle dish renown throughout the country alongside “chanpon”. “The original plate udon” passed down uses the same thick noodles as chanpon and is essentially a chanpon stir fry. It is almost a completely different dish from the plate udon made in more recent years which uses thin, crunchy noodles and has the mix of ingredients covered in a thick sauce. The residents of Nagasaki explicitly differentiate these two, the former being referred to as “thick plate udon” and the latter as “thin plate udon.” Furthermore, the name “plate udon” comes from the fact that at the time of its inception, it was standard practice to serve noodles in a wooden or porcelain bowl or other deep vessel. The dish appearing on a plate aroused much surprise, and the name is said to stem from there.
• 🍱Pond smelt kanroni📍 KanagawaIn this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge of Kanagawa Prefecture are flame-grilled without oil or seasonings and slowly stewed, and starch syrup is used to make it glossy. It has a strong sweet and spicy flavor, and since moisture has evaporated, it can be stored for a long time, making it a handy preserved food. Lake Ashi is a caldera lake with an altitude of 724 meters, created by the volcanic activity of the Hakone volcano. Known as a scenic spot to view Mt. Fuji upside down, it has also prospered in the fishing industry since ancient times. In 1918, pond smelt eggs were transplanted from Lake Kasumigaura in Ibaraki Prefecture, and pond smelt fishing began. Since then, they have continued to be bred for more than 100 years. The smelt raised in the clear water of Lake Ashi has a reputation for its deliciousness and is popular not only with locals but also with tourists as a specialty product of Hakone. On October 1st of every year, the ban on net fishing for smelt is lifted at Lake Ashi. On this day local fishermen set sail all at once, and the first catch of the day is presented to the Imperial Household Agency after praying at Hakone Shrine. Pond smelt can be cooked in a variety of ways, such as fried or marinated in nanban, but in particular, kanroni is a dish that has been popular in this region for a long time and is a standard dish on New Year's dinner tables.
• 🍱Pumpkin dangojiru📍 FukuokaThe Mikekado area of Buzen City in the northeastern part of the prefecture is a production area for the large Japanese Mikekado pumpkins, which weigh nearly 4kg each and are used to make “pumpkin dangojiru”. The Mikekado pumpkin is said to be the oldest pumpkin in Japan, introduced from Portugal about 450 years ago. It has a history of being presented to Emperor Showa in 1928 and was designated as a natural monument of Buzen City in July 2018. The dangojiru, made by adding kneaded wheat flour to Mikekado pumpkin that has been simmered until viscous, brings out the sweetness of the pumpkin. It was especially useful before and after the war, when food was scarce, and it is said to be a nostalgic taste that kept people alive to those who know of those times. However, from 1965, the popularity of Western pumpkins pushed the number of producers of Mikekado pumpkins down.
• 🍱Pumpkin itoko-ni📍 IbarakiIbaraki Prefecture is a production area of high-quality pumpkins such as Edosaki pumpkins, which are highly evaluated in the market, Naka pumpkins, and Miyako pumpkins. Its pumpkin production volume is among the top in Japan as well, and pumpkin dishes were often eaten during the winter solstice. One of the most popular pumpkin dishes was pumpkin stew. Pumpkin itoko-ni, which is boiled with adzuki beans, has become a staple dish for the winter solstice. Itoko-ni refers to a stew made mainly from vegetables and beans. It is said that this dish originated from boiling and eating the vegetables and beans that were offered at New Year's, Obon, and other celebrations after the event. There are various theories about the origin of the name, one of which is that since each type of vegetable is boiled separately and the Japanese term for this, “meimei,” is also the pronunciation for the word “nieces,” fellow nieces would be cousins, the word for which is “itoko” in Japanese. Also, there is a theory that because the vegetables are cooked “oioi” - that is, one after another - and this is also the pronunciation for “nephews” in Japanese, fellow nephews would be cousins. Another theory is that vegetables and beans come from fields and are like cousins. Because pumpkins can be stored for a long time, they were a valuable source of nutrition during times when food was scarce. There are various theories as to why we eat pumpkins on the winter solstice, but it is said that the custom of eating highly nutritious pumpkins that have been preserved in hopes that one will be able to healthily survive the cold season when the harvest of vegetables is scarce has been handed down until today. In addition, red beans can be stored for a long time and are highly nutritious, so pumpkin itoko-ni is popular as a local dish to survive the winter without catching a cold. Furthermore, it is thought that people started eating pumpkin itoko-ni made with red beans and pumpkins, to bring in good luck as the red color of red beans is said to ward off evil spirits.
• 🍲Rafute (Okinawan-style stewed pork cubes)📍 OkinawaIt is said that the Ryukyuan cuisine of Okinawa Prefecture "begins and ends with pork." It is known that Okinawans make use of the meat, of course, but also the internal organs, face, ears, and even the blood. In particular, unskinned boneless ribs (boneless ribs) are often used. Also, during periods of poverty, lard was a valuable source of nutrients. The reason pork is often used is that pork culture developed under the influence of interchange with China during the Ryukyuan dynastic period. The Japanese taboo against eating meat was introduced but did not take root there. Thus, pork has been used even following Buddhist memorial services. Particularly famous among such Okinawan pork dishes is rafute (Okinawan-style stewed pork cubes). Rafute is a stew of unskinned cubed boneless pork ribs. It is stewed patiently with sugar, soy sauce, and awamori (an Okinawan liquor). A feature of rafute is the soft, melt-in-your-mouth feel of the rind, and one can enjoy the faintly lingering scent of the awamori (Okinawan liquor). Originally, rafute had a strong flavor because it was a preserved food of warm Okinawa. But its flavor generally weakened with the times, and it has come to represent Ryukyuan cuisine and is offered as a dish to entertain guests and following Buddhist memorial services. Rafute is also known as "Rafuti."
• 🍱Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)📍 Shizuoka"Kouhaku Namasu" (vegetable salad marinated with vinegar), one of the must dishes in "osechi" new year dishes, is known with vinaigrette mixed vinegar and sugar and tastes sweet and sour. On the other hand, it is common to add roasted grounded peanuts to "kouhaku namasu" in Fujinomiya City, Fuji City and its surrounded eastern area, where peanuts is the main product. Adding grounded peanuts makes the salad less sour and adds rich flavor of peanuts, so it is easier for those who don't like sour food to eat. Besides, "boiled peanut" (boiled peanuts with shell, then eating them after removing shell) is popular among the locals in that area as a unique way to enjoy peanuts.
• 🍲Rakkasei no Nimame (Simmered Peanuts)📍 MieAs there is lots of sunshine and the average of temperature is high in the south of Eastern Kishu region and Chunanzei region, these areas are suitable for growing peanuts. Therefore, many peanuts have been cultivated. It is said that the origin of this dish is boiled peanuts not grown enough yet. They eat peanuts not only by roasting, but also using various dishes. There are variety of dishes using peanuts; simmered peanuts, simmered with vegetables, or peanuts rice. It was believed that eating peanuts cured the lack of nutrition, and peanuts were precious nutritional source.
• 🍱Rakkasei-miso(Pearuts Miso)📍 ChibaRakkasei (peanuts), also known as "Nankinmame," are said to have been introduced in Japan during the Edo period. The cultivation of peanuts in Chiba Prefecture is said to have started when Manuemon Makino, a farmer from Nango Village, Sanbu District (now Sanmu City), purchased the seeds from Nakazato Village, Miura District, Kanagawa Prefecture and began a trial production. Chiba prefecture accounts for 80% of the domestic peanut harvest in Japan today. They are generally roasted or boiled and eaten plain, but farmers devised "Rakkasei-miso" as a way to utilize non-standard peanuts that cannot be sold on the market. Peanuts are rich in nutrients such as fat and protein, and they were a valuable preserved food in the days when food was more scarce, thus becoming a regional cuisine. Even today, when raw peanuts are available, quite a few households make their own "Rakkasei-miso" with seasonings of their choice to always have on hand as a side dish. It is a familiar dish that is also served in school lunches and sold at supermarkets. "Bocchi," a pile of harvested peanuts left to air dry naturally, has become a symbol of autumn.
• 🍜Ramen📍 HokkaidoThere is a theory that "Nankin-soba" served at a Western-style restaurant in Hakodate in 1884 was the "first ramen in Japan," but this is not certain due to a lack of detailed documentation. In the postwar period, ramen rapidly became a part of the diet in Hokkaido, where temperatures were cooler. Local ramen with characteristics suited to the climate of each region were born, such as Sapporo's "miso ramen," Hakodate's "shio ramen," and Asahikawa's "shoyu ramen. Since then, the number of ramen stores in Hokkaido has increased, and each store has evolved in its own way as they compete with each other for flavor. Hokkaido's "ramen" is often based on thick, oily pork bone broth, which is believed to have been inherited from the cloudy pork bone broth eaten by the Ainu people in the past. As for noodles, many restaurants use noodles made at noodle mills rather than homemade noodles. The relationship between the noodle stores and the noodle makers is therefore deep, and there is a unique custom in which the noodle store that makes the noodles used by the store is presented with the curtain of the noodle shop.
• 🍱Renkon no Kinpira (Kinpira made of lotus root)📍 IbarakiKasumigaura, with the second-largest lake surface area in Japan, is renowned for its thriving lotus root cultivation. Lotus root, a local specialty, is one of the products boasting the highest production volume in the country. Dishes like "Kinpira", made from local ingredients such as lotus root, Gobou, and carrots, continue to be cherished as traditional Ibaraki cuisine in households. "Kinpira" is widely recognized nationwide as a home-cooked side dish. It involves stir-frying julienned Gobou, lotus root, carrots, and other root vegetables with a sweet and savory sauce made from Mirin(=sweet rice wine) and soy sauce. Because it incorporates locally grown vegetables, it has been a preferred staple food for everyday cooking. In different regions, ingredients for "Kinpira," such as Daikon radish, vary. The area around Lake Kasumigaura, blessed with abundant water and fertile wetlands, started cultivating lotus root around 1970. Today, it is renowned as the largest lotus root production area in Japan, holding a domestic market share of 50%. Lotus root is harvested throughout the year, with a crisp and juicy texture in summer and a chewier consistency in winter. This seasonal variation in harvest provides a diverse and enjoyable culinary experience.
• 🍱Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru📍 MiyazakiLotus roots growing along Kosuigaike, a pond located on the banks of Mizunuma Shrine, were first planted when Akizuki Taneshige, the seventh lord of the Takanabe domain, brought over high-quality lotus roots from Yamato and recommended that it be grown locally. It was a way to overcome food scarcity and deal with financial crises. The lotus roots grown here are popular for their delicious taste, crunchiness, and stickiness. The local people call this vegetable “sticky lotus root of the water god.” “Renkonno suri nagashi jiru / renkonno gori gori jiru” is made by grating lotus roots and placing them in a soup flavored with “dashi” (=Japanese soup stock) and miso. It is the perfect soup to eat during the cold winter. Harvesting lotus roots is a lot of work as the farmers need to pick the vegetables out of deep mud. They are required to wear overall type long boots that cover the torso. In the summer, it is extremely hot, and in the winter, the farmers need work in cold mud. Traditionally, it is the job of men to dig the lotus roots out of the cold mud in the winter. Only selected shrine parishioners are permitted to harvest the lotus roots growing near Mizunuma Shrine. Every year, during the spring festival, plots are allocated to selected people.
• 🍱Renkon no nimono📍 AichiIt is said that the cultivation of lotus root started in the Edo period when the priest of a temple in Aisai City, Aichi Prefecture, planted lotus root in the rice field in front of the temple gate. Aisai City accounts for most of the lotus root production in Aichi Prefecture. Aisai City is bordered by the Kiso River to the west and has very fertile soil, but because it is located at an elevation of 0 m above sea level, it was often plagued by flood damage. As a result, the cultivation of lotus root spread rapidly as an alternative to rice cultivation, and the city is still known as one of the leading lotus root production areas in the country. When it was first cultivated, "Bicchu" was the most suitable variety of lotus root for simmered dishes due to its firm texture, but today, various varieties are grown, including "Lotus White" with a strong crunchy texture and "Kanasumi" with a strong firm texture. Because of this, lotus root dishes are often eaten mainly in the Owari area, including Aisai City. Rengon-nimono" (lotus root stew) is a typical dish, and each household has its own unique flavor. Vinegared lotus root, candied lotus root, stir-fried lotus root, and salads are also popular. Since lotus root has many holes in it, it is often used in New Year's osechi dishes as an auspicious ingredient for "foreseeing the future.
• 🍱Rokubei📍 NagasakiA local dish that has been passed down since the Edo Period in the Shimabara and Tsushima areas. Although there are slight differences in how it's cooked, in both regions it's a dish made by kneading flour made from sweet potatoes into an udon-like shape and putting it in a broth. In the Shimabara region in 1792, Mount Mayuyama collapsed due to a volcanic earthquake, causing a large amount of earth and sand to flow into the Ariake Sea, generating a tsunami. It widely swept across the coast, ravaging entire farmlands and causing famine. The people in the area survived hunger mainly by eating sweet potatoes, which can grow even in barren land. The origin of the dish is that a man named Rokubei of Fukae Village (present-day Fukae Town, Minamishimabara City) devised an udon-like dish by mixing the powder of preserved sweet potatoes with yams, which act as a binder. This delighted many people. This is said to be the beginning of “rokubei” in Shimabara. In Tsushima the main ingredient for rokubei is sen, a preserved food made by fermenting sweet potatoes. The sweet potato is called kokoimo (filial piety) because it saved the islanders from starvation.
• 🍱Ruibe📍 Hokkaido"Ruibe" is local cuisine made by freezing fish like salmon or trout, then eating them as sashimi as it thaws out. It is characterized by its frozen texture and a taste that slowly melts in your mouth. It is said that "ruibe" is a food which began with the Ainu people. Hokkaido has an old tradition of salmon fishing and the Ainu used to catch salmon as a valuable source of protein. They say "ruibe" comes from the practice of burying salmon in the snow and freezing them to preserve them for the cold and harsh winters. They would then cut them into thin slices and eat them while still frozen. It was also effective against parasites, as those such as anisakis would sit inside the salmon's skin and would be killed by the freezing. The name is said to be derived from the Ainu word "ruipe," which is a combination of "ru," meaning "melt," and "ip ," meaning "food. The name is also said to come from the Ainu word "luipe," which combines "lu" meaning "melt" and "ip " meaning "food. Ruibe generally uses salmon or trout, but ruibe refers to the style of eating thinly sliced, frozen fish or shellfish, such as squid or trout.
• 🍱Ryukyu📍 ŌitaFacing the Seto Inland Sea and blessed with an abundance of seafood, Oita Prefecture is home to a wide variety of seafood for all four seasons, including horse mackerel, sea bream, hairtail, sardine, and mackerel. “Ryukyu" is a typical local dish of Oita Prefecture in which fresh local fish is served with a sauce made of soy sauce, sake, mirin, sesame and ginger. It became popular in the local area as a kind of preserved food. There are many theories about the name "Ryukyu. There is a theory that the name “Ryukyu” came from the fact that an Oita fisherman learned how to make it from an Okinawan (Ryukyu) fisherman and brought it back to his hometown, and there is another theory that it was derived from the fact that the dish of sesame-dressing is called “Rikyu-ae”. It spread from the southern coastal areas to the whole of Oita Prefecture as a fisherman's meal and a preserved food.
• 🍚Saba no Bo Sushi/ Mackerel Stick Sushi📍 Shiga"Saba Stick Sushi" is a traditional local dish that is a staple during festivals. In addition to "Saury Stick Sushi," there are many other sushi dishes using mackerel, such as grilled mackerel sushi, whole mackerel sushi, and pickled mackerel sushi. The reason for the abundance of mackerel-based dishes is that mackerel is readily available in the Kohoku and Kosei regions. There has been a historical route for transporting seafood caught in Wakasa Bay to Kyoto, passing through the Kosei region. This route, known as the "Mackerel Highway," is lined with many manufacturing and retail shops. In Nagahama, mackerel, herring, and salmon can be obtained from Tsuruga Bay. "Saury Stick Sushi" is an indispensable dish for the float festivals in Otsu and Nagahama. In Shiga Prefecture, various rice varieties are cultivated, including "Koshihikari," "Mizukagami," "Aki no Uta," "Kinuhikari," and "Nihonbare." Among them, "Koshihikari" and "Mizukagami" were rated as the highest rank, "Special A," in the 2019 rice taste ranking by the Japan Grain Inspection Association. "Mizukagami" is a variety developed by Shiga Prefecture, known for its glossy appearance, moderate stickiness, sweetness, and the unique feature of remaining delicious even when cooled.
• 🍱Saba no Jau📍 HyōgoThis is a "sukiyaki"-like hotpot simmered mackerel, seasonal vegetables like Japanese leek and napa cabbage, and grilled tofu, and prepared by fishers in towns with fishing harbors in Tajima region. Mackerel was used in Takeno area in Toyooka City because they caught lots of small mackerels. On the other hand, "Jau" was cooked with fish they could not sell in markets, "hatahata" (=Japanese sandfish) or "Yama-garei" (a type of flatfish) in other area like Kami Town.
• 🍚Saba no Sugata Zushi (Mackerel Sushi)📍 Kōchi"Sawachi" cooking refers to regional cuisine from Kochi prefecture and it is served for weddings, funerals, ceremonies, and Shinto rituals. "Sawachi" cooking are served on large platters that are around 36cm to 39cm in diameter. "Saba no sugata zushi" is one of the main dishes in "sawachi" cooking. Fresh mackerel is cut open and soaked in vinegar. Sushi rice is then stuffed into the mackerel. The head and tail of the mackerel which has been cut off is placed on the platter with the sushi as decorations. "Oshizushi" (=pressed sushi) made with mackerel is also served at feasts. In Kochi prefecture, there are many local dishes that use an entire fish when preparing dishes. Sushi made with mackerel is also famous in Kyoto. The difference between the two prefectures is that the mackerel sushi from Kyoto has a sweet flavor whereas the sushi made in Kochi is seasoned with vinegar and salt. The flavors are different because different types of mackerel are used for the sushi. In Kyoto, chub mackerels are used and in Kochi, blue mackerels are used, which are less fatty than chub mackerels. For intimate gatherings, red sea bream, horse mackerel, and barracuda were used to make sushi instead of blue mackerel. Sushi made with "himeji" (=whitesaddle goatfish) was eaten as a daily dish and was often sold along with "inari sushi" (=sushi rice packed into pouches of deep-fried tofu) at local cafeterias.
• 🍜Saba somen (Mackerel somen)📍 Shiga“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga Prefecture, where grilled mackerel is simmered and mixed with somen noodles. Since ancient times, there have been many routes to transport goods such as seafood from Wakasa, a “Mitsukekuni,” to Kyoto. It is called the “Mackerel Road” because mackerel was the representative commodity. The route that passes through the Kosai region from the Obama region through the Kuchiki region is well known, but there was also a route to the Kohoku region from the Tsuruga region. For this reason, mackerel was often available in the Kohoku and Kosai regions of Shiga Prefecture. Among these, in the Kohoku region, there is a custom called a “May visit”' in which, in the spring, to show concern for daughters who have married farmers, grilled mackerel, a nutritious preserved food, is presented to the family which their daughter married into during the busy rice planting season. The grilled mackerel that was received was distributed to friends and relatives in the neighborhood. It was valued as an easy dish to prepare during the busy farming season. Mackerel received on rice planting visits is sometimes lightly grilled as is and eaten with vinegar and soy sauce.
• 🍚Saba-zushi (Mackerel sushi)📍 HyōgoSaba-zushi is a traditional Japanese dish made from salted mackerel that has been pickled in vinegar. It can be served in various forms, such as sugata-zushi, bo-zushi and nigiri-zushi. Sugata-zushi is shaped like a mackerel, with its head and tail left intact. Bo-zushi, on the other hand, is prepared by removing the head and tail of the half-salted mackerel, then vinegaring it and placing it on vinegared rice before wrapping it in a bamboo skin. Before refrigeration technology was developed, fish caught in Wakasa Bay were transported inland to Kyoto, following what were commonly known as “saba kaido,” or mackerel routes. For instance, the mackerel highway to the west led to Tamba Sasayama, where the salted mackerel would reach its optimal saltiness level by the time it arrived. This mackerel was then used to make saba-zushi, a type of sushi. During autumn festivals, the tradition of bo-zushi is passed down from generation to generation. Bo-zushi is made with rice cooked with fresh rice, topped with vinegared salted mackerel, and wrapped in a bamboo skin to celebrate the harvest.
• 🍱Sabanuta📍 FukuiObama was the center of Wakasa Bay, and was the starting point of the "saba kaido" (mackerel road), which was used to transport fish on foot to Kyoto, called "seoi" (back-breaking). Known as the "Miketsukuni" (province of foodstuffs) since the Asuka and Nara periods, Obama played an important role regarding food. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel arrived in Kyoto. After the Goshoku period, and even today, seafood from Wakasa Bay was prized throughout the country as "Wakasa mono" (Wakasa fish). The mackerel caught in Wakasa Bay is fatty and tasty. The mackerel is vinegared and dressed with green onions, mustard, miso, etc. The local people call it "Saba Nuta. Locals call it "nota" or "dorozu," and it has been handed down from generation to generation. The skin of mackerel is easily peeled by seasoning it with vinegar, and it is also tasty when served with savory vegetables.
• 🍚Sabazushi (Mackerel Sushi)📍 KyotoIn Wakasa Bay, mackerel has been abundantly caught and has been a popular fish among the common people since ancient times. In an era when refrigeration technology was not well developed, mackerel, known for its quick deterioration, led to creative methods for prolonging its enjoyment. One such dish that emerged as a result of this ingenuity was "heshiko", where mackerel is first salted and then further pickled in bran. Additionally, another preservation method involved pickling the fish in vinegar or grilling it. Along the route known as the "saba kaido" (mackerel highway), used to transport seafood from Wakasa Bay (Obama) to Kyoto, mackerel was salted, pickled in vinegar, or grilled to transport the products inland. Consequently, in the vicinity of the Saba Kaido, various regional dishes incorporating mackerel, such as "saba meshi" (mackerel rice) and "narezushi", have been passed down. One of these dishes is said to be "sabazushi", believed to have originated in the Edo period. The mackerel, salted during transportation along the Saba Kaido, would reach the destination in Kyoto in approximately 2 to 3 days, developing just the right level of salinity. Using this salted mackerel, "sabazushi" was created, giving rise to a cultural tradition among commoners to savor the precious blue fish. Even in the present day, with the advancement of refrigeration technology, it continues to be cherished by many.
• 🍱Saganbo no nitsuke📍 TochigiIn Tochigi, a prefecture without a sea, people ate sharks, called saganbo (Spiny dogfish) and moro (mouse shark), as raw fish from the sea before refrigerators became widely available. This is because sharks store uric acid in their bodies, and when their lives run out, the uric acid decomposes into ammonia, which prevents decomposition and preservation. The saganbo distributed in Tochigi Prefecture were originally landed at a fishing port in Kitaibaraki, where they were sold at a higher price by removing the fins and skin and shipping the spindle-shaped meat inland to Tochigi Prefecture. The distinctive name "sagambo" comes from a dialect from Kitaibaraki to northeastern Tochigi Prefecture, where spindle-shaped icicles are called "sagabo" or "saganbo. According to the "Bussu-rui Shouko," a collection of dialects from all over Japan compiled during the Edo period, sharks are called "Sagabo" in the Utsunomiya area of Shimono-kuni, indicating that sharks have been eaten in Tochigi Prefecture for a long time.
• 🍱Sagohachi Zuke📍 FukushimaIn the area around Nihonmatsu City, where there are many fields and fresh vegetables are abundant, a local cuisine using vegetables has taken root. "Sagohachi Zuke" is a pickle in which vegetables are pickled in "San Go Hachi" (=three, five, eight), a mixture of rice, Rice koji(=malted rice), and salt. It is a type of koji food that has been popular since the Edo period (1603-1868), and has long been loved for its health benefits and ability to use up all of the vegetables. It is said that the name comes from the ratio of three parts salt, five parts koji, and eight parts rice, but some say that the actual ratio was 01時01分:1. Because it can be preserved well, it was valued as a side dish during the busy rice-planting season. In recent years, an increasing number of people enjoy pickling not only vegetables, but also meat and seafood.
• 🍜Saitama no udon📍 SaitamaSaitama Prefecture, which produced Aizo Gonda, who devoted himself to the development of high-yield cultivation methods that increased wheat yields by four to five times, such as "barley steeping," is one of the leading udon kingdoms in Japan. Udon production is the second largest in Japan (according to the "Annual Report on Statistical Survey on Production of Rice and Wheat Processed Foods" by the Ministry of Agriculture, Forestry and Fisheries in 2009), and although it has been decreasing compared to the past, it is still a major wheat-producing prefecture. In the past, wheat was widely grown in Saitama Prefecture as a back crop to rice. As a result, wheat has become a central part of the diet, and each region has developed a rich variety of foods using wheat. For example, in the northeastern part of the prefecture, udon noodles are handmade and have a strong and smooth texture; in the western part, udon noodles are served with dipping sauce and have a very strong texture and a brownish color; and in the central part of the prefecture, udon noodles are served along the riverside and are wide and chewy. The number of local dishes and "B-rank gourmet" foods that have taken root in the area since ancient times is said to number more than 20 in total. Today, in order to differentiate udon from other regions and express uniqueness, regional names and words that express characteristics are often added, but in the past, udon was almost always called "udon" in all regions.
• 🍱Saka Manju📍 KanagawaSake manju are traditional Japanese pastries made by steaming a sweet bean paste wrapped in a dough made from sakadane, a natural leavening agent produced using rice and koji (malted rice), and flour. As Sagamihara was not suitable for rice cultivation due to large amounts of volcanic ash, the area flourished as a center for wheat and barley production, with various foods made from local flour becoming popular. Among them, sake manju came to be known as a delicacy served at festivals and other gatherings. It is also said that there was a time when being able to make sake manju was a prerequisite for marrying into a family. Since the summer months are the best time to ferment the dough, sake manju were an indispensable ritual food during festivals, especially those held in July and August, when large quantities were made and enjoyed by local families or distributed to relatives.
• 🐟Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki)📍 MieGenerally called uosuki or okisuki, this is a hotpot dish in which seafood, vegetables, and many other ingredients are simmered in a light broth, and it is a popular dish in fishing towns. In the Higashikishu region, it is a sukiyaki-style hotpot dish made with seasonal fish and seasonal vegetables from the rich fishing grounds of the Kumano Sea and seasoned with soy sauce. For this reason, it is made in fishing villages over a wide area, from the Shima region on the Kumano Nada coast towards the Higashikishu area, but Owase City has long established it as a “local cuisine.” In the area around Kumano City in the southern part of Higashikishu, it is called “fish jifunabe.”
• 🐟Sakana no Tataki/Namerou (Minced Fish)📍 MieOne of the ways to eat small fresh fish with blue back in the fisher's town from Shima region to Eastern Kishu region along the Kumano-nada Sea is "tataki" (=to mince fish). This is invented in order to enjoy freshly caught fish while it's still fresh. A part of Shima region it is called "Namerou", but people in Eastern Kishu region don't call same. "Mie Prefecture dialect folk language collection" (total 6 volumes and additional 1 volume), which includes 86,000 words from Mie Prefecture, doesn't include "namerou", so it is considered that it came from Boso Peninsula by the road on the sea of Kuroshio Current, then used in the part of Shima region.
• 🐟Sakana no Tsukemono (Shiokara) (Pickled Fish)📍 MieThere are many plankton at the point where the inner bay flow includes plenty of fresh water from the Ise Bay joins with the Kumano-nada Sea, and small fish like sardine gather there. Also, big fish like bonito get there to eat small fish. Therefore, the point becomes good fishing area. Making dried fish with salt is developed to preserve lots of fish caught there. "Sakana no Tsukemono" (pickled fish) was invented as one of the method to preserve fish. Pacific saury is called "saira" and "shiokara" (salted pickled fish) is expressed as "shokara", it is called "saira no shokara." On the other hand, another type of "shiokara" is made called "wata-jokara" in Wagu area in Shima region. The ingredients for this are bonito, "kamasu" (barracuda) and "sawara" (Japanese Spanish mackerel). They make "katsuo no shokara" with bonito's guts, too. The fishermen used to make it on the ship while fishing to make use of guts from freshly caught bonito until these days. These dishes were invented to preserve lots of freshly caught fish when there was no fridge. Those pickled for a long time are pickled from autumn to winter, then eat in spring. The principle of shiokara is that, on the one hand, a large amount of salt preserves the food, on the other hand, self-digesting enzymes produce umami, and microorganisms produce an odor that gives the food its distinctive aroma. Therefore, when you fillet pickled fish, you will see the meat is very beautiful transparent red.
• 🍚Sakana zushi(Fish sushi)📍 MiyazakiFish sushi" is a type of zushi made with mackerel or horse mackerel, and is commonly called "saba-zushi" or "aji-zushi". It is a specialty of the coastal areas of Miyazaki Prefecture, especially the town of Kadokawa, which was a territory in the Edo period (1603-1868). It is said that in the old days, along with imo shochu, it was a highly anticipated dish for officials coming to the territory. In addition to mackerel and horse mackerel, sardines and barracuda are also used. It is said that the origin of this dish can be traced back to Shikoku, and that it was introduced to Miyazaki Prefecture by people who came from Shikoku to Miyazaki Prefecture on the other side of Japan. In the past, it was a delicacy that was always prepared during winter festivals. It was also made easily by peddlers who brought in new fish caught in the Hyuga Sea. Mackerel and horse mackerel were cut open at the back, and sardines were cut open at the belly. After that, they are marinated in vinegar. You can also soak the fish in vinegar overnight to avoid reddish color.
• 🍱Sake Manju (Sake Steamed Buns)📍 ŌitaThe Toho region, composed of Takeda City and Bungo-ono City in the southwestern part of Oita Prefecture, is surrounded by the Zaozan Range, Aso Caldera, and Kuju Mountains, with Miyazaki and Kumamoto Prefectures neighboring across the mountains. "Sake Manju" is a regional confection enjoyed during summer events in the Toho region. Its unique feature is its expansion due to fermentation powered by rice koji. While typically filled with sweet red bean paste, versions without filling are known as "shiira," "shiemochi," "shieppo" in the Toho region, and "bappo" in the southern part of the prefecture.
• 🍚Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake)📍 Kagoshima"Sake zushi" was first said to be made during the Edo period when the Shimazu clan ruled the Satsuma Domain. It is said that the dish was made with leftover food and sake after cherry blossom viewing parties. A feudal lord of the clan put the leftovers in a sushi bucket and the following day, the ingredients were fermented and smelled delicious. The dish is similar to "oshizushi" (=pressed sushi) and is made with seasonal ingredients from the sea or mountains. The ingredients are sprinkled with sake and left to ferment for about half a day. Locally brewed sake "akumochizake" (=sake with ash) is used to make "sake zushi." "Akumochizake" (=sake with ash) is made by adding lye to the mash in the process of making sake and then squeezing it out. The name "akumochizake" comes from the fact that the sake is made to last longer with lye because this process enhances its shelf life. In Kagoshima Prefecture, this sake is used in place of mirin (=sweet rice wine) and is also enjoyed as "otoso" (=spiced medicinal sake served during New Year's). Kagoshima prefecture has a warm climate and because of this, the production of refined sake was not suitable. Instead, "akumochizake" (=sake with ash) was produced in large amounts. "Akumochizake" (=sake with ash) is made without being heated and so it is full of amino acids, organic acids, and minerals, which makes the "sake zushi" flavorful.
• 🍚Sake no Iizushi (Fermented salmon sushi)📍 AomoriIn Tsugaru region, surrounded by snow during the winter, people harvest farm products and hunt fish as much as possible during the harvest season, and preserve food by drying or pickling them. Rice played many roles not only as a staple food, but also as a malted rice and bran. ‘Iizushi' is one of the dished made as a preserved food by utilizing fermenting glutinous rice. ‘Iizushi' with salmon is considered as a lucky food because of its vivid color, and it's a very special delicacy as salmon was precious and costly and only few families can afford it.
• 🍲Sake no Kasuni (Simmered Salmon in Sake Lees)📍 NaganoIn Japan, as part of the preparations to welcome Toshigami (the deity of the New Year), there is a tradition of preparing a special feast called "Toshikoshi" on New Year's Eve. Toshikoshi Soba (buckwheat noodles eaten on New Year's Eve) is one such dish, symbolizing longevity and prosperity as the long and thin noodles are associated with a wish for a long and healthy life. Fish also plays a significant role in Japanese New Year cuisine, often being offered as a sacred dish during rituals and festivals. Fish such as "Sake" (salmon) and the auspicious "Buri" (yellowtail) are considered symbols of good fortune, and they are enjoyed as celebratory dishes. The choice of New Year's fish may vary by region; for example, in Nagano Prefecture, the eastern part might use salmon (Sake), while the western part may prefer yellowtail (Buri). In regions where salmon is a specialty, dishes like "Salmon Kasu-jiru" (salmon soup with sake lees) or "Salmon Kasu-ni" (salmon simmered with sake lees) are essential components of the New Year's feast in the Toshin and Kami Ina regions.
• 🐟Sakura Ebi no Kakiage (Sakura Shrimp Tempura)📍 ShizuokaAll sakura shrimp caught in Japan come from the Suruga Bay of Shizuoka prefecture. Sakura shrimp live in schools at sea depths of 400 to 600 meters. Their spawning season is between June to August, and during this period, fishing is prohibited to protect natural resources. Fishing in the spring takes place from mid-March to early June, and fishing in the autumn takes place between the end of October to the end of December. When catching sakura shrimp, only those floating on the surface of the ocean at night are caught. "Sakura ebi no kakiage" (=sakura shrimp tempura) is a local dish that is eaten throughout Shizuoka prefecture and is made at home or served at local restaurants.
• 🍚Sakura-mochi (rice cake with bean paste wrapped in a preserved cherry leaf)📍 TokyoIt is said that "Sakura-mochi" was invented in 1717 by a man named Shinroku Yamamoto, who lived in front of the Chomeiji Temple and worked as an official of the temple. Since that time, Sumida-zutsumi (Bokutei Street) has been a famous cherry blossom viewing spot. The idea came to him while he was cleaning up the large number of fallen cherry leaves on the bank of the river, so he pickled the leaves in salt and wrapped a rice cake with sweet bean paste inside. The “Sakura-mochi” (cherry blossom cake) was so popular that it became a local specialty. The “Sakura-mochi” was invented in the Edo period (1603-1867) and has continued to be sold until the present day. Leaves of Oshima cherry trees are used for the Sakura-mochi. In Kanto, wheat flour dough is thinly baked into a circular shape, then folded in half or cylindrical shapes and wrapped with “Koshi-an” (sweet smooth bean paste) so that the bean paste can be seen from the side. On top of this, two or three pieces of pickled cherry leaves are wrapped. Chomeiji Sakura-Mochi Yamamoto-ya" still sells “Sakura-mochi” near Chomeiji Temple.
• 🍚Sakuramochi (pink-colored rice cake filled with red bean paste wrapped with a cherry blossom leaf)📍 OsakaSakuramochi is a confectionery characterized by a pink rice cake wrapped in salted cherry blossom leaves, symbolizing the arrival of spring. While Sakuramochi is enjoyed nationwide, there are regional variations. In the Kanto region, Sakuramochi features thin crepe-like wrappers enveloping "Anko," Kansai's version uses ”Domyojiko," a coarse glutinous rice flour, to create a textured rice cake that encases "Anko." Both styles share the common practice of wrapping the confection with salted cherry blossom leaves. Originally invented by Yamamoto Shinroku, a gatekeeper at Chomeiji Temple along the Sumida River during the Edo period, Sakuramochi gained popularity when he utilized fallen cherry blossom leaves by pickling them in salt and wrapping them around rice cakes. His innovation received widespread acclaim, leading to the confection's spread across the country. In the Kansai region, including Osaka, sakura mochi made with domyoji flour is the mainstream. Domyoji flour, made from steamed, dried, and coarsely ground glutinous rice, is often used in "Wagashi (=Japanese confectionery)" and was first made more than 1,000 years ago at Domyoji in Fujiidera, Osaka, where it was valued as a preserved food. Pink rice cake with a slight aroma of cherry blossoms. Sakuramochi is a tasteful confectionery that evokes the feeling of spring in both appearance and taste.
• 🍱Salmon Chanchan Yaki📍 Hokkaido“Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caught from fall to winter and seasoned with miso. It is said to have originated in a fishing town in the Ishikari region, but it has become famous nationwide, and in 2007 it was selected as one of the "100 Best Local Dishes in Rural Areas (sponsored by the Ministry of Agriculture, Forestry and Fisheries)" along with “Ishikari Nabe” and “Jingisukan” (mutton barbecue). There are many theories as to the origin of the name "Chanchan Yaki," such as "because it can be made quickly (onomatopoeia “cha cha”)," "because my dad (Oto-chan) makes it," and "because the griddle and spatula make a chunky sound when they are baking”. In Ishikari City, fishermen caught salmon in the early Showa period (around 1930) and on board grilled them on a griddle made from a drum. Salmon in Hokkaido have a long history, and the Ainu people used to catch them as a valuable food source. Hokkaido still boasts the largest salmon catch in Japan, and there are many local dishes that use salmon.
• 🍱Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar)📍 MieIn ancient times, sharks ("same" in Japanese) were also called "wani" or "fuka", and were an intimate part of people's lives, as can be seen in the myths, wooden message plates, and literature from that period. Sharks were eaten in many other regions outside of Mie Prefecture as well, such as Hiroshima,, Aomori,, and Miyagi Prefectures. In Mie, shark meat was used in food offerings made at Ise Grand Shrine, but there were also parts of the prefecture where this variety of shark was eaten. One of the dishes that appears in the "tebiki cuisine" served during celebrations in the Wagu region of Shima, or "sahachi cuisine" as it is called in the Koshika region, is "same namasu" (raw shark and vegetables seasoned in vinegar). The kanji character for shark in Japanese also contains the character for "keep company" or "conjoin", making the meat an essential one for happy occasions. "Tebiki" and "sahachi" are the different regional names for large platters or bowls. In the Show period, Japanese bullhead sharks and the like of around one meter that were caught with longline fishing would be kept alive in a fish preserve or frozen, and then placed in boiling water and prepared on the day of a wedding. The meat would then be used to make "same namasu", a dish served in "tebiki cuisine", where the type of food changed with each platter that was brought out to guests.
• 🍱Same no Sukume📍 AomoriThe meaning of "sukume" is ‘to wrap with vinegar'. It is pronounced "sugume" in Tsugaru region. It is known by the research of ruins in Joumon Era (AC 14,000 and 300 BC) that people ate shark in Tsugaru region, and shark is inseparable with the local food culture. Especially, Pacific spiny dogfish dominates the 90% caught of shark in the prefecture, and you can still find its head and slices at fish stores. "Same no Sukume" is a dish made from flaked boiled shark head marinated with daikon radish or cabbage and miso vinegarette, and it is said that it was invented not to waste shark at the time when food was precious. It is also an essential New Year dish, and grated daikon radish is mixed in some areas. Shark was eaten in various dishes like "Izushi" (=kind of sushi), "sashimi"(=sliced raw fish), soup, "namasu" (=vinegar salad), or simmered dish beside "sukume".
• 🍲Samma no Surimi Jiru (Pacific Saury Fish Ball Soup)📍 IwateIwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from Ministry of Agriculture, Forestry and Fisheries “Fisheries and Aquaculture Production Statistics 2020”) People used to make minced sardine and cooked pacific saury with salt-grilled or simmered with salt. The catch of pacific saury has increased in 60 years, and they have started making soup with minced saury since then. The amount of saury catches, however, is decreasing these days. ‘Samma no Surimi Jiru' is a soup with pacific saury fish ball. You will enjoy simple flavor of seasonings and saury. The tip to make fluffy minced meat is to crush saury meat well in the mortar. It is well-known as a classic home dish during saury season in Sanriku Coast area.
• 🍱Sanbai-miso📍 Akita"Sanbai-miso" is a rice cake dish made from a combination of glutinous rice flour, short-grain rice flour, and azuki beans. It is said that the name came from the fact that it was made by adding one cup of each three ingredients. Although miso is not used as an ingredient, it is said that this is because the combination of the ingredients looked like miso, and also because miso used to be used in the past. Originally, there was a local sweet in the Omagari area called "Hana-miso" seasoned with miso or sugar and soy sauce, and it is believed to have originated from "Nebana-miso" made with starch from bracken roots during bad harvests in the Edo period. Later, rice harvested by farmers became the main ingredient, and the name changed to "Sanbai-miso" or "Hana-miso. In the Yokote area, a similar dish called "Sanbai-mochi" also exists. It is characterized by the sweetness of the ingredients themselves and the sticky texture of the azuki bean paste. In the South Area of the prefecture, it has often been prepared as a stacked box dish for gatherings. Depending on the household, "Sanbai-miso" are made with pumpkin, walnuts, or sesame seeds in addition to azuki beans.
• 🍱Sangayaki📍 ChibaIn the area around the Boso Peninsula, horse mackerel, sardines, and Pacific saury catches have been abundant since ancient times."Namero" was the most convenient way for fishermen to prepare dishes from fresh fish on their unstable boats, as they only need to finely chop them together with miso. It turned out that the dish was so delicious that people couldn't help licking their plate clean, leading to "the name namero", which means to lick. When fishermen went to work in the mountains, they would carry "namero "in abalone shells and cook it by steaming or grilling it in their mountain huts. In the old Chiba dialect, the word for "house" is pronounced as "ga" in some cases. So, this dish came to be called" Sangayaki" (where san means mountain, ga means house or hut, and yaki means grill).
• 🍱Sangon📍 KagoshimaWhen you think of Japanese New Year's dishes, osechi or zoni may come to mind but in the Amami island region, “sangon” is eaten instead. The name comes from the three dishes that are served: a rice cake soup served in a lacquered red bowl, sashimi, and chicken or pork soup served in a black bowl. The red bowl, sashimi, and black bowl are eaten in this order, and a cup of shochu is passed around all family members to sip in between each meal. Saigo Takamori, a samurai, fled to Amami Oshima after gaining the attention of the shogunate during the Great Ansei Incident. During his stay, he married Aikana, the daughter of the most prominent family in Oshima and celebrated with “sangon”. Originally, “sangon” was a type of Japanese cuisine invented during the Muromachi period and became more refined during the Edo period. However, today it is only served at special occasions such as weddings and funerals, and is not well known among the younger generation. Despite this, eating sangon is an event deeply rooted in New Year's tradition in the Amami islands.
• 🍱Sanma no Kigaki📍 MiyagiIn the Motoyoshi region of Kesennuma, Bonito fish flocks have been migrating to the vicinity of the coast and were landed in large quantities since long ago. Most of them were distributed as salted bonito, but the marinade of Salted bonito, was called "Kigaki,". Some merchants sold the marinade in barrels as a seasoning, and it became popular for its delicious taste when used to cook “Daikon,” radish and other dishes. "Kigaki" is a type of Fish sauce ,similar to Akita's “Shotsuru”, and Thailand's fish sauce "Nam pla", and was a revolutionary seasoning at the time. Later, the dish made by simmered Daikon radish in a broth of salted squid or salted fish came to be called “Kigaki”, and fresh fish such as Pacific saury were also simmered in such a broth”. In the past, the only seasonings used in the home were homemade “Miso”, Salt, and Vinegar, so when celebrations were held, "Miso-Dare," (strained miso), was used as a substitute for soy sauce. In the Meiji period (1868-1912), Soy sauce, began to be sold in the provinces and the brewing industry developed. However, Soy sauce was expensive, so it was used only for celebrations and for guests. Today, Saury, is boiled in Soy sauce, instead of fish sauce.
• 🍱Sanma no Surimi-jiru📍 MiyagiSanma(pacific saury) is a fish that represents the waters off Mt. Kinkasan and has long been a favorite autumn delicacy. Sanma(pacific saury) is born in the southern ocean, migrate north, feed in the northern ocean, and then move south to spawn. They migrate from north to south, from the Kuril Islands in the north to the vicinity of Okinawa in the south, and grow up. The saury fishing season begins in Hokkaido in August and reaches its peak in October and November off the coast of Kinkasan. IPA (icosapentaenoic acid) and DHA (docosahexaenoic acid), which are abundant in fatty acids in fish oil contained in bluefish such as Saury and Mackerel, are attracting attention as foods that reduce arteriosclerosis and prevent lifestyle-related diseases such as myocardial and brain infarctions. The price of Sanma(pacific saury), which is popular among ordinary people as a taste of autumn, has been rising due to poor catch in recent years. Locally, fresh ones are eaten raw as“ Sashimi ,”（raw fish）or “Sushi”. The most common way to eat it is simply grilled with Salt and served with Grated Daikon radish. Surimi(minced fish ), is also commonly eaten, and it is made by beating it by oneself, or it is sold as “Surimi”, in autumn at supermarkets and fresh fish shops in the prefecture. The "Sanma(pacific saury) surimi soup" is made into a soup with Daikon”radish, Chinese cabbage, and other ingredients, and is served at home, restaurants, and at events.
• 🍱Sanma no popoyaki📍 FukushimaIwaki City has seven beaches, called "Iwaki Nanahama," and there are many fishing ports around them. A wide variety of fish and shellfish are landed throughout the year, but saury is especially popular in the fall. Many local dishes are prepared using saury, including mirin-boshi (dried fish with mirin broth), grilled fish, and nanbanzuke (pickled saury), but the most commonly eaten dish is "po-po yaki" (grilled saury with pork belly). The most commonly eaten dish is "Po-Po-Yaki," in which saury is minced, rolled up like a hamburger steak, and grilled. It is said that this dish got its name from the fact that when saury is grilled over charcoal, the oil from the saury causes the fire to blaze up into a roaring roar.
• 🍱Sanma zushi📍 WakayamaFrom late October to March, Pacific saury migrate south to the Kumano-nada Sea on the cold current from the Sanriku coast to spawn. Pacific saury can be caught all along the coast of Wakayama Prefecture, but the saury caught in the Kumano-nada Sea in the south is especially suitable for sushi because it has been caught in the tides for a long time and its meat is firm, small, and has a good amount of fat. Sanma-zushi was originally made to preserve rice and fish, and was a feast served at autumn festivals, New Year's, and other gatherings. Especially in mountainous areas where rice cannot be grown, it was a valuable source of nutrition. In some areas, saury is called "saera" or "saira. Sansuma-zushi," or "saira sushi," is also called "saera no teppo" (saera gun) because of its resemblance to the barrel of a gun. Haruo Sato, a writer born in Shingu City, also loved sansma-zushi, and is said to have said, "The best food in my hometown is mehari (mackerel) first and saury second.
• 🍚Sanma zushi (Pacific Saury Sushi)📍 Nara‘Sanma zushi' is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Village in Nara Prefecture, and was an important ‘nare-zushi', type of traditional sushi fermented with salted fish and rice, at auspicious occasions and new years. The name ‘nare-zushi' came from the Japanese word ‘nareru', means ‘'get used to' or ‘ripen' because the ingredients get ‘nareru' as they are fermented. ‘Narezushi' originally used to be one of the methods to preserve fish longer, and rice, working as fermentation accelerator, was discarded. However, rice was eaten with fish together after shortening fermentation in Muromachi Era. (AD1336~1537) The recipe for ‘Sanma zushi' in Totsukawa Village varies in north part and south part of the village. In north area, rinse sanma (=pacific saury) after pickled it with salt, then place it onto a bucket with rice cooked with salt and sake. After that, add water and salt and ferment for a long time. In south region, on the other hand, pickle salted sanma with vinegar, then put vinegar rice on top and press them together. Although the recipes are different, people from both areas use sanma with less fatty caught in Kumano Nada from late autumn to early summer. Sanma caught in Kumano Nada is a bit smaller and less fatty, and good for preservative food like ‘Sanma zushi'.
• 🍱Sanma-men📍 KanagawaThis noodle dish originated in Yokohama, Japan, and consists of stir-fried vegetables such as bean sprouts, Chinese cabbage, and pork in a thickened broth topped with ramen noodles. There are various theories as to the origin of the name and the Chinese characters used to write it, but one theory is that it is written "raw horse noodle," which means "rice noodles with fresh, crispy ingredients on top. Before World War II, meat soba (roosu noodles) was a common dish in Yokohama Chinatown, but it was expensive, so "sanma-men," a noodle dish with vegetables, came to be prepared as a meal. The vegetable starchy sauce kept the soup from getting cold, and the large portions made it popular, and soon Chinese restaurants throughout the prefecture began adding it to their menus. Today, many ramen stores and Chinese restaurants in the prefecture feature "Sanma-men" as their main dish. For the citizens of Yokohama and Kanagawa Prefecture, Sanma-men has become a familiar dish that they see on a daily basis.
• 🍱Sanmameshi📍 YamanashiEven in Yamanashi Prefecture, which has no sea, fresh, high-quality saury becomes available in autumn. “Sanmameshi” is a dish made by cooking this seasonal saury and new rice together. “Sanmameshi” was indispensable as a feast for farmers to celebrate the successful completion of their autumn harvest. According to one old theory, at the end of the rice harvest, at “the Ebisu-ko Festival ”(which began in the early Showa era), two or three salted sauries (dried) that a trader came from Niigata to sell and one sho of new rice were cooked, and this became the “sanmameshi” that we know today. Even today, many households continue to make this recipe as it is a method of simply lining up the saury and cooking it with rice, resulting in a delicious meal even on busy days.
• 🍱Sanmazushi📍 MieAt the Ubuta Shrine, located in the town of Arima, in Kumano City, the priests and priestesses perform a ritual called “Houhan,” during which children are served foods such as “Sanmazushi (a sushi made from Pacific Saury),” a dish which is served, in this case, with the backbone intact. Although “Sanmazushi” is usually served with the backbones removed, in the version prepared for this ritual, the bones are left intact, as it is endowed with the hopes that the children will grow up strong in body and mind, and perhaps to supplement their calcium intake as well. At the front of the torii gate at Ubuta Shrine is a sign written on a log, indicating that this is the birthplace of “Sanmazushi.” This is a local dish traditionally served at celebratory and festive occasions, and was first promoted by restaurants in Owase in 1975 in a bid to establish it as a famous specialty of the area. Ever since, it has now become one of the most popular culinary highlights in the Eastern Kishu region. Moreover, in this area, it is common to prepare and serve “sugatazushi (a type of sushi in which the entire body of the fish, from head to toe, is used)” during many celebratory events. And so, when sanma (Pacific Saury) is not in season, other fish, such as sardine, horse mackerel, and barracuda, are also used.
• 🍱Sanpei-Jiru📍 Hokkaido"Sanpei-jiru" is a local dish consisting of salted fish, such as salmon or herring, stewed together with vegetables, such as carrots, and daikon radishes. There are various theories as to the origin of the name "Sanpei-jiru." One theory is that it was named "Sanpei-jiru" because the lord of the Matsumae Domain was on a hunting trip and ate the soup stewed with whatever was available at the home of a fisherman named Sanpei Saito, who liked it so much that he named it "Sanpei-jiru." There is also a theory that the name "Sanpei-jiru" came from the fact that it was served on a “Arita-yaki” deep dish called “Sanpei-zara” dish. It is said to have been eaten for more than 200 years, and a record of "Sanpei-jiru" can be found in the "Touyuki," a memoir of the late Edo period. "Sanpei-jiru" is made by stewing raw fish, that has been preserved in salt, with vegetables, and seasoning it with only the salt content of the fish. It is sometimes combined with “Ishikari- nabe,” which also uses salmon as an ingredient, but unlike "Ishikari -nabe," which uses raw salmon, in a "miso" broth, "Sanpei-jiru" is characterized by its use of mainly salted salmon. The fish and seasoning used vary from region to region. In the central and eastern regions of Hokkaido, salted salmon is used, while in the northern region of Hokkaido, salted cod is sometimes used. In the Hiyama region, there is "Shio-Sanpei" using salted pollack, and "Miso-Sanpei" using salted salmon, seasoned with miso.
• 🍱Sansho no Ha no Tukudani📍 KyotoKyoto Prefecture has the “Tango” Mountains in the north, the” Tamba” Mountains in the center, and a low mountain range of less than 1,000 m. Most of the Nantan area from Nakatan to Nantan is mountainous. The Tamba Mountains are interspersed with “Satoyama”villages, and rivers of all sizes, including the Katsura River, flow between the mountains. The Tamba mountains are rich in mountain produce, and “Sansho” (Japanese pepper) trees have been growing wild throughout the region since ancient times and have been used as an ingredient to accentuate dishes. “Sansho” sprouts in spring, and these young shoots are called "kinome," or "sprouts of trees," and are used in dishes such as simmered or grilled dishes,” kinome miso”, and vinegared dishes to enjoy their aroma. In April, it produces small yellow flowers. Known as "Hana-Sansho," the flowers as well as the leaves are picked together. In May, the light green color of "Jitsu-Sansho"(berries of Sansho) becomes available. The season for the Sansho berry is short, so that is usually made into” Tsukudani” (food boiled in soy sauce) or” Chirimen -Zansho” (dried Japanese pepper) while it is still soft. In autumn, "Wari-Sansho"(cracked pepper) begins to appear on store shelves. Sansho can be enjoyed in a variety of dishes depending on the harvest season, and is widely known as an indispensable ingredient in Kyoto cuisine and “Obanzai”.
• 🍲Sansho no Tsukudani (Japanese Pepper simmered with soy sauce)📍 HyōgoSansho (=Japanese Pepper) is a kind of spices and used in various Japanese cuisines as seasoning. It is said that Sansho was delivered from China in Heian Era (AD794-AD1192) and it was written in many historical records like ‘Gishi Wajinden' or ‘Kojiki'. Currently Asakura Sansho is dominant in the market, and Arima Sansho can rarely be seen. Sansho is typically cooked as ‘Tsukudani', simmered with soy sauce, sake and ‘Mirin' (=sweet rice wine). Asakura Sansho is grown in Yabu City Youka-cho Asakura area. The tree doesn't have thorns and bears bigger fruits with great fragrance. Its name came from the area grown and the name of powerful regional families in the area. People offered ‘sansho' to the ‘Bakufu' (samurai government) in Edo Period. (AD1603-AD1868) Many locals cooked ‘Sansho no Tsukudani' with Asakura Sansho at home until around 1965, but many manufacturers have started selling one as the demand of spices has increased since around 1975. The dish won the best award at ‘Local specialty recommended by the municipality government' section of the ‘Local Specialty of the Year', competition supported by the Cabinet Office and the Ministry of Agriculture, Forestry and Fisheries of Japan, in 2017. Arima Sansho is grown in Arima area. Unlike Asakura Sansho, its brunches have sharp thorns. Its fruits have great fragrance and strong spicy flavor. There are many Japanese dishes named with ‘Arima' using Arima Sansho, but actually Asakura Sansho is used in most of dishes. Local homes in Arima area kept food culture eating Arima Sansho until around 1965, but now it's in danger of extinction. It can be because the locals who knew where Arima Sansho trees were didn't tell anyone where to find ones, so no one could promote about the Sansho to outside of the area. In 2009, however, the project to revive the tradition of Arima Sansho was launched to walk in the Arima area to find wild Sansho trees. Local farmers started to grow Sansho in 2013, and the movement to prevail Arima Sansho is getting active.
• 🍱Sasa Kamaboko no Isobeage📍 MiyagiMiyagi prefecture is rich in fishing grounds, with fishing ports in Kesennuma, Ishinomaki, Shiogama, and Yuriage, and large amounts of fish such as flounder, sea bass, and sea bream have been caught there since the middle of the Meiji period. In those days, when transportation was not as developed as it is today, "Grilled Kamaboko" emerged as a method for preservation. Until then, each household would mince white fish into a paste, shape it with their palm, then grill it on a bamboo skewer, and this eventually entered the market as a food product. At the time it was referred to as "Tenohira (Palm) Kamaboko" or "Bero (Tongue) Kamaboko," but it later came to be called "Sasa (Bamboo) Kamaboko" in connection to the "Take ni Suzume (Bamboo and Sparrow)" Date clan family crest of the former Sendai domain, and it was unified into "Sasa Kamaboko" at the start of the Showa period. Since then, there has been a dramatic drop in the catch of flounder and other fish, so other white-fleshed fish such as walleye pollock are used today instead. Now, they are mainly processed into fish paste and flash frozen while still fresh on the fishing boat. It is gaining popularity as a health food due to its light flavor, high-quality protein, and low calorie count. Thanks to advances in packaging technology and transportation speed in recent years, Sasa Kamaboko is widely beloved as a local specialty and souvenir representing Miyagi prefecture. There are over 40 manufacturers of various sizes in Miyagi prefecture, each offering many products featuring their own unique concepts. In addition to eating it plain, it is also eaten in arranged dishes such as kakiage, oden stew, and tempura.
• 🍱Sasamaki📍 AkitaGlutinous rice wrapped in bamboo leaves, tied with rushes, and steamed. It is a traditional food made in various parts of the prefecture, and is called "chimaki" in Japan, and in some areas it is rolled with bamboo bark. In addition to Akita, chimaki wrapped in bamboo grass can also be found in Niigata, Yamagata, and the Aizu region of Fukushima Prefecture. Kumazasa has long been used as a folk medicine and valued as a cure for all illnesses. Bamboo grass leaves are said to have antibacterial and antiseptic properties, and have long been used to wrap preserved and portable foods. Glutinous rice is less abundant and more expensive than Uruchi rice, so it has long been used as a celebratory food. Sasamaki," or bamboo grass rolls, are a luxury food culture unique to this rich rice-producing region. In Akita Prefecture, sasamaki used to be an event food for Dragon Boat Festival and Sanaburi (a celebration of the completion of rice planting). In the days when rice planting was done entirely by women, farmers' daughters would return to their hometowns for "sanaburi vacations" and bring sasamaki as a souvenir from their wives' homes.
• 🍱Sasamaki📍 Yamagata“Sasamaki “is made by soaking and draining Glutinous rice, wrapping it in Bamboo leaves, tying a string around it, and boiling it in hot water. In other prefectures, it is also called "Chimaki. Bamboo leaves are said to have antiseptic and antibacterial properties, and have long been used to wrap preserved and portable foods. In Yamagata Prefecture, Rice cakes are often pounded to make and eaten throughout the year, not only for New Year's Eve and New Year's, but also for festivals and celebrations. While this type of Rice cake culture is not unusual in a rice-producing region, "Sasamaki," in which Glutinous rice is used in its whole grain form, and "Sasamaki," boiled in lye water, as made in the southern part of Tsuruoka City, are known as rare local foods. There is a theory that "Sasamaki," boiled in Lye water, was introduced as a preserved food after the Boshin War (1868-1868). “Sasamaki “is especially offered on the Boys' Festival on May 5, and has been eaten in every household along with "Kashiwa Mochi," and other foods to wish for the health and vigorous growth of children.
• 🍡Sasamaki (Mochi rapped in Bamboo Leaves)📍 ShimaneIt is made by rolling kneaded rice flour with kumazasa (bamboo grass) and then boiling it. It is a traditional food for the lunar calendar's Children's Day (Tango no Sekku). Additionally, it is eaten during other events such as a break during rice planting, celebrations after rice planting (Taiman), and the event known as Hange on July 2nd. Kumazasa is believed to have sterilizing and preservative effects. In the past, it was used as a bandage for cuts and wounds. Reflecting its beneficial properties, it is consumed with the wish for the health of children. In the eastern region, it is called chimaki, while in the Oki region, it is referred to as maki. In Oki, not only bamboo grass leaves but also kaya leaves are often used, and this variation is called kayamaki. Moreover, the proportions of glutinous rice flour and non-glutinous rice flour, the amount of water added, the kneading time, and the method of rolling and tying with bamboo grass can vary between households and regions.
• 🍚Sasazushi (Bamboo Sushi)📍 Nagano"Sasazushi" is a regional dish passed down in the city of Iiyama and the Joetsu region of Niigata Prefecture. It consists of vinegar rice spread on bamboo leaves, with various ingredients placed on top. The history of Sasazushi is ancient, dating back to the battles in the 22nd year of the Tenbun era (1553) during the Kawanakajima conflict, which lasted for 12 years. The Tomikura Pass, located on the border between Shinshu (present-day Nagano Prefecture) and Echigo (present-day Niigata Prefecture), became a crucial military route during the battles. It is said that Sasazushi originated when it was offered to Uesugi Kenshin's forces during this period, and there are several other theories surrounding its origin. Bamboo leaves have sterilizing and preservative effects, and it is said that Uesugi Kenshin carried Sasazushi as preserved food during wartime. Due to this historical background, in Iiyama City, Sasazushi is also referred to as "Kenshin Sushi". On the vinegar rice, ingredients such as bracken, bamboo shoots, shiitake mushrooms, and walnuts, primarily featuring mountain delicacies, are arranged. The dish is garnished with shredded omelette and pickled red ginger for added color. The choice of ingredients varies between regions and households. Some households mix glutinous rice into the vinegar rice, while others may top it with hijiki seaweed or miso-pickled vegetables. In the past, Sasazushi was made by each household during celebrations and festivals. Recognized as a local dish cherished in Iiyama City, especially during festive occasions, Sasazushi was designated as an Intangible Folk Cultural Property of Nagano Prefecture in the year 2007. There is also a theory that Sasazushi originated when villagers from the Tomikura region used bamboo leaves instead of dishes to serve rice topped with mountain vegetables to Uesugi Kenshin and his entourage.
• 🍱Sata andagi(Okinawan donut holes)📍 OkinawaThe Ryukyu Kingdom's growth reflects the influence of China; in Ryukyuan sweets, too, Japanese and Chinese styles are intermixed. When the refined techniques of confectionary artisans were added to this mix, what emerged were treats well-suited to Okinawa Prefecture's hot climate. Sweets that keep especially well, such as those that are fried or baked, are numerous. Such sweets are essential when putting on events like celebrations and rituals. One nationally recognized example of Okinawan sweets and snacks is sata andagi. Sata andagi is an Okinawan donut hole, made by deep frying a kneaded mixture of wheat flour, egg, and sugar. During frying, one side of the donut splits open, which gives it a distinctive appearance that resembles a tulip in bloom. Thinking in terms of sweets introduced from China, an Okinawan donut hole resembles a kai kou xiao or kai kou qiu. Sata andagi refers to the treat made by deep frying dough that resembles tempura batter, but there are also dishes like nmukuji andagi, which is made using sweet potatoes or purple yam, and shiro andagi, which is made without sugar.
• 🍲Satoimo no Koroni (Simmered Taro)📍 Fukui"Hoonko” is an annual major event of the Jodo Shinshu sects of Buddhism, in honor of the anniversary of the passing of its founder, Shinran Shonin. It is celebrated between autumn and the new year, either on the 28th day of the 11th month of the lunar calendar or January 16th of the Gregorian calendar. In Fukui, this holiday known as “Honkosan” or “Okosama.” Simmered Taro is one the Buddhist vegetarian dishes served to the people who gathered for this holiday. The Okuetsu region is located in the northeastern part of Fukui Prefecture, and is known for its heavy snowfall, surrounded by tall mountains including the sacred Mount Hakusan This region benefits from abundant water resources from the mountains, fertile soil, and significant temperature variations between day and night, all of which create favorable conditions for cultivating Japanese taro. Japanese taro grown in this region are known for its fine-grained texture, soft yet firm consistency, and excellent flavor. The "Kamisho Satoimo" in particular has even been registered as a Geographical Indication (GI) product. Japanese taro is harvested in autumn and is a valuable food source during the winter. This dish is not only served during the “Hoonko,” but is also enjoyed at celebratory occasions as a lucky item to ensure the prosperity of one's descendants. In Fukui Prefecture, taro is often sold in supermarkets with its skin partially peeled. The key to making delicious simmered taro lies in preparing it with some of the skin left on.
• 🍱Satsuma📍 EhimeSatsuma" is a well-known local dish in Yawatahama City and other areas in the Nanyo region. Although it is a white fish, "satsuma" is made all over the prefecture, and the fish varies from region to region. Other than sea bream, satsuma is made with a variety of fish, including kozuna (red sea bream), ezo, horse mackerel, barracuda, himechi, mullet, sardines, and other miscellaneous fish, and in the mountainous areas, it is made with iroko, carp, crucian carp, and chub mackerel. In Uwajima City and Ainan Town in the southwestern part of the prefecture, barley rice was often eaten in the old days. Satsuma" is a dish that fishermen ate on their boats, and it is also called "Iyo Satsuma. There are various theories about the origin of the name "Satsuma," including that it came from Satsuma Province (Kagoshima Prefecture) and that the cross-shaped slices of rice placed in a bowl to blend well with the broth look like the family crest of the Shimazu family of the Satsuma Domain. There is also a theory that the name "satsuma" comes from "satsuma," meaning a husband assisting his wife in cooking, but it is not clear which is the true origin.
• 🍚Satsuma (Fish and Miso Dishes over Rice)📍 Kagawa"Satsuma" is a local dish made by breaking up grilled white fish, basting it with grilled miso and fish dashi (=Japanese soup stock), and serving it over hot rice. In the past, when cooking miso, miso was spread on the lid of a pot or a mortar and covered with Shichirin to make it aromatic. There are various theories about its history, but it is said to have been introduced along the coast from Kyushu to Shikoku. The one made in Ehime Prefecture is called "Iyo Satsuma" and the one made in Kagawa Prefecture is called "Sanuki Satsuma". Ingredients are not limited to Tai-fish, but also include whitefish caught in the Seto Inland Sea, such as Chinu, Mebaru, and Bora. Chinu is a Kuro-dai, which can be caught all year round, but is most delicious in winter. It is one of the most familiar fish in Kagawa Prefecture.
• 🍱Satsuma Jiru📍 Kagoshima“Satsuma Jiru" is a miso soup with a lot of ingredients including chicken. “Satsuma” is present-day Kagoshima Prefecture. According to the "Satsuma Kyudenshu" (the old biography of Kagoshima), the tradition of eating chicken by boiling it is said to have existed since old times. In Kagoshima Prefecture, since the Edo period (1603 - 1867), samurai of the Satsuma used to hold cockfighting competitions in order to raise their morale. They wrung the neck of the defeated chicken and cooked it with vegetables, which is said to be the beginning of “Satsuma Jiru”. Even after cockfighting was banned, people let chickens range free in every household, and the chickens were cooked and eaten when guests were present or for celebrations. Kagoshima Prefecture has been breeding chickens to this day. Satsuma Wakashamo, Satsuma Jidori and Kuro Satsuma-dori, which are representative of the prefecture, are branded as "Kagoshima Jidori (local chicken)". It is a breed of Satsuma-dori, and popular as a brand name chicken for its elasticity, sweetness, and color. Satsuma-dori were raised for cockfighting during the Edo period, but nowadays they are raised only for ornamental purposes. Because of this, various chicken dishes such as “chicken sashimi”, “chicken rice”, “stewed dishes”, and “yakitori” (grilled chicken) are popular in Kagoshima Prefecture as well as “Satsuma Jiru”.
• 🐟Satsuma Shrimp Zoni📍 Kagoshima“Zoni” is unique in its ingredients in each region of Japan. The ingredients and taste of the soup stock, the ingredients that go into it, and the shape of the rice cake vary from region to region. The custom of eating zoni on the first three days of the New Year started during the Muromachi period (1336-1573), when zoni was served to the samurai family as a festive meal, and then it spread to the common people. In Kagoshima Prefecture, there are some differences between regions, but in the Satsuma area, they are known for "Satsuma Shrimp Zoni," which is a dish with shrimps so big they stick out of the bowl. It is said that “Satsuma Shrimp Zoni” was made because the Shimazu family, the lords of the Satsuma domain, ate "Shrimp Zoni" and it spread to the common people as well. Shrimp fishing has been popular in the waters off Izumi in Kagoshima Prefecture for a long time. The traditional method of catching shrimp, called "ketautase boat," was used, and they were dried over a charcoal fire to make grilled shrimp and presented to the Shimazu family. Even today, grilled shrimp can be seen hanging in front of the eaves of a dried fish shop at the end of the year, which is a winter tradition in Kagoshima Prefecture.
• 🍱Satsuma Sumoji📍 KagoshimaIn Kagoshima Prefecture, “chirashi-zushi” (scattered sushi) is called “sumoji”, a word which comes from the language of former court ladies. The sushi of Kagoshima Prefecture include “sake-zushi” and “satsuma sumoji”. While “sake-zushi” is a sumptuous dish made with ingredients from both the sea and the mountains which was mainly eaten by feudal lords and high-ranking warriors, “satsuma sumoji” is made using seasonal ingredients that could be found close at hand. As such, it was a popular sushi for the common people that was made without using expensive ingredients. However, because it is a dish used for celebratory occasions, it is colorfully prepared with about 10 different ingredients. Although it is a type of “chirashi-zushi” or “bara-zushi”, one of the characteristics of Kagoshima Prefecture's “satsuma sumoji” is its use of local sake. This local sake is called “kurozake” or “akumochizake”. It is made by adding lye to the mash and squeezing it out during the brewing process. In Kagoshima Prefecture, it is used in place of mirin and also drunk as “otoso” New Year's sake. The production of this local sake flourished because, in the past, Kagoshima Prefecture's warm climate was unsuitable for the production of ordinary sake. Because it is made without being heated, it is rich in amino acids, organic acids, and minerals, none of which are destroyed during the brewing process. It is also said to bring out the flavor of food. “Sake-zushi” is fermented using this local sake, while “satsuma sumoji” is made by dipping your hands in the local sake and vigorously using them to mix the ingredients and the rice.
• 🍚Sauce Katsu-don (Pork cutlet with Thick Sauce on Rice)📍 GunmaGunma is well-known for pork, as there are more than 30 kinds of brand pork there. They have unique ways to breed to pursue the high-quality and tasty pork; for example, ‘Mugibuta' is bred by feeding wheat grown in the prefecture. Especially, Maebashi City boasts its top-class of production of pork. Therefore, pork dish takes root in the prefecture, ‘tonkatsu' (=pork cutlet) , one of typical pork dish, is served at many homes and restaurants. It is served not only as it is, but also with various menu as ‘katsu curry' (=pork cutlet and curry sauce on top of rice), or ‘katsu-sando' (=cutlet sandwich). In particular, ‘Sauce Katsu-don' is popular by the locals as their beloved local food. It is said that its origin is an eel restaurant. The restaurant mixed traditional eel sauce with Worcester sauce to make its unique sauce and used for ‘sauce katsu-don', and the dish became very popular. The restaurant serving ‘sauce katsu-don' has been increasing since then.
• 🍱Sawachi ryori📍 KōchiThe representative cuisine of Kochi prefecture is sawachi ryori. This is not the name of a specific dish, but rather a style of cuisine where food from the mountains and sea, that Kochi abounds in, are lavishly dished up on a large platter (36-39cm). Various kinds of food are served up: seasonal raw fish dishes such as sashimi or skipjack tuna tataki; varieties of sushi including sugata zushi and inaka zushi (vegetable sushi); platters known as kumimono where sushi is served alongside stewed items, foods dressed with various sauces, deep-fried food, or sweets and fruits. There are also platters serving items such as steamed bream, somen noodles, and zenzai (a soup made from azuki beans). In Kochi, inviting guests over for a feast is known as "okyaku"; even today, okyaku culture is deeply rooted. Sawachi ryori arose as a way of serving food during these okyaku. It was created as a way to serve about three servings of food on one dish. The food is replenished as it is eaten. You can recognise the scale of an okyaku party by the number of platters served. The origins of sawachi ryori date back to the Edo period, when food would be served on great platters at the end of samurai banquets. Eventually, it spread further after the Meiji period, as okyaku cuisine. It was also a symbol of one's social status: wealthy families would gather expensive Imari, Kutani and Arita ware dishes, and store accessories in their storehouses such as sake cup stands and lacquerware stands to place their platters on.
• 🍱Sawara no kobujime📍 IshikawaSliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known as "Spanish mackerel" used for Saikyo-yaki (grilled fish). However, in Ishikawa Prefecture, marlin tuna is called "Sawara" in the local dialect. Marlin and blue marlin are also lumped together under the name "Spanish mackerel," and this name is also used in supermarkets and restaurants. Spanish mackerel, on the other hand, is called "yanagisawara" or "sagoshi" in local dialect. Its light and refreshing flavor can be used in a variety of dishes, including sashimi, fried fish, meuniere, and simmered dishes. Among them, "kombu-jime" is a unique cooking method for Spanish mackerel. The dish is prepared by placing thinly sliced Spanish mackerel slices on kombu, wrapping them in kombu, and letting them rest for about half a day. It is said that "kombu-jime of Spanish mackerel" originated as a way to utilize kombu brought by the Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka. A similar traditional food has taken root in Toyama Prefecture, which was once a territory of the Kaga Domain, and is called "susu" instead of Spanish mackerel. On the other hand, kombu-jime, which is made from Spanish mackerel, is also available. This is often served as an event food.
• 🍱Sawasawa📍 Kagawa“Sawasawa" is a local dish made of Konjac(=yam cake). It is said that the name "Sawasawa" came from the accent of the texture of this dish, which has a lot of soup and is smooth and thirst-quenching. Konjac(=yam cake) became popular as an ingredient for the common people during the Edo period (1603-1867). It used to be eaten on special occasions such as New Year's Day and Buddhist memorial services. In the mountainous areas of Kagawa Prefecture, Konjac(=yam cake) potatoes have been planted around houses for a long time. At the right time of year, a family would jointly make Konjac(=yam cake) together, and each household would store around 50 pieces of Konjac(=yam cake) in barrels filled with lye. Konjac(=yam cake) is rich in dietary fiber and has been called "sand grater for the stomach" because of its ability to regulate the intestinal environment. There is a local dish in Kagawa Prefecture called “Konjac(=yam cake)- no- Hachihai," which is made with similar ingredients, but the way the Konjac(=yam cake) is cut and the spices used are different.
• 🍱Sazae Meshi📍 ShimaneThe waters around the Oki Islands, where the warm Tsushima current and the cold Liman current collide, are rich in plankton and nutrients, making it abundant in seafood. The high quality of the seafood has been known since ancient times, and during the Heian period, it was presented as one of the "Miketsukuni" (land of abundant food) offerings to the imperial family and the court. There is a diverse range of shellfish, including turban shells (Sazae), abalone, bay scallops, and unique local varieties. The local authorities promote the region as the "Kingdom of Shellfish in the Oki Islands," highlighting the charm of local ingredients. Sazae (turban shell) is still harvested using traditional fishing methods. One such method is "Kanagi-gyo," where fishermen use a glass-fitted wooden box called "Hakomegane" to peer into the seabed from the fishing boat and use a spear-like tool to catch Sazae. Additionally, fishermen engage in "Sashiami-gyo," a method where they dive and use a net to catch shellfish on the seabed. While Sazae was once freely harvested, recent regulations on fishing rights have led to increased prices. Oki's Sazae is a staple in Oki Island's cuisine, offering a delightful crunchy texture when eaten as sashimi, and a gentle essence permeates when grilled or simmered, adding depth to the flavor. Sazae is an essential ingredient on the Oki Islands' dining tables, cherished in various culinary preparations, with "Sazae Meshi" being one of the popular Sazae dishes.
• 🍱Sazaemeshi/Sazaebeshi📍 IshikawaAbout 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island in the Sea of Japan, female abalone divers (ama divers) are engaged in free-dive fishing. These women divers wear black wetsuits and goggles to catch turban shells and abalone with their hands. It's said that turban shell fishing by these female divers has a history of more than 400 years. Wajima City is trying to brand turban shells caught on Hegurajima and Nanatsushima as “Wajima ama-caught turban shells.” In 2018, “Wajima's ama fishing technique” was designated as an important intangible folk cultural asset of the country. “Wajima ama-caught turban shells” stand out for their large size and chewy texture. Since turban shells live on reefs and rocky areas, it's difficult for sand to enter the shell. Since they're carefully picked one by one, they're less likely to get scratched. Turban shells are not only eaten as sashimi or grilled in their own shell, but also as “sazaemeshi” boiled rice and “sazaebeshi” pickled in rice malt.
• 🍱Sea Squirt📍 MiyagiSea squirts are raised in the coastal areas of Sanriku. The main kind of sea squirts cultivated are maboya, which are lowered by attaching oyster shells to ropes and attaching sea squirt spores. They are then grown in the sea for around three years while thinning out the oyster shells, and then they are brought up to land. Miyagi Prefecture accounts for 80% of sea squirt production. Sea squirts called the “pineapples of the sea” and are known as having all five tastes: sweet, sour, salty, umami, and bitter. It is also rich in nutrients like taurine and glycogen, which are known for their various physiological effects, as well as zinc, vitamin E, and vitamin B12. In early summer in the prefecture, freshly gathered sea squirts are sold at markets and supermarkets in both shelled and peeled forms. Locals eat sea squirts as sashimi, vinegared, roasted, or as tempura. Freshness is important for sea squirts, and many people who live in areas far from their production centers are not fond of them, because they develop a distinctive smell after a long time. However, it is recommended to eat fresh sea squirts where they are produced, as they have a strong smell of the sea and the five distinct tastes.
• 🍱Seguroiwashi no gomazuke📍 ChibaSardines have been eaten since the Heian period and are a familiar fish to the Japanese. The word "yowashi" was changed from "yowashi" to "iwashi" because sardines become weak as soon as they are brought ashore. The Kujukuri-hama beach in Chiba boasts the largest catch of sardines in Japan. Sardine fishing in this region has been active since the Edo period. It is said to have spread rapidly after fishermen from Kishu, Wakayama Prefecture, immigrated to the area and began seine fishing. The Kuroshio Current flows off the coast of Kujukuri-hama, and bonito, mackerel, and sardines are carried by the Kuroshio Current around the area, making it one of the best fishing grounds in Japan. Sardines caught on Kujukuri Beach are affectionately called "seguro" by the locals. （Seguro sardines are caught in large quantities but do not last long, and one method of preserving them has been handed down from generation to generation: sesame-zuke (pickled sardines in sesame paste).
• 🍱Seida no tamaji📍 YamanashiSeida no tamashi" is a local dish handed down from generation to generation in the Yuzurihara area of Uenohara City. It is made by boiling small potatoes with their skin on with miso paste. In the late Edo period, Nakai Seidayu, a deputy governor of Kofu, brought potatoes from Kyushu and gave them to villagers to grow, saving them from a severe famine. Nakai Seitao is enshrined as "Imo Daimyojin," and a monument to him remains at Ryusenji Temple in Uenohara City. Tamaji" means small potatoes, and it is a local dish born from the wisdom of our ancestors who made it possible to eat even the smallest of potatoes without wasting them.
• 🍡Seigaku Mochi📍 ChibaInvented by "Ohara Yugaku", a farmer leader active in the late Edo period. The name 'Seigaku mochi' is a reference to the study of 'seigaku' taught by Ohara Yugaku. "Seigaku" is based on the concept of harmony between morality and economy, and the idea that people should live in accordance with their natural conscience and help each other. The "seigaku mochi" was invented after trials by Yugaku, who wanted to make a kind of rice cake available to farmers who were unable to eat glutinous rice, which was expensive at the time. "Rice flour" is used without being ground into powder, steamed twice and prepared using a mortar and pestle, similar to the process of pounding mochi (a mochi pounding machine can also be used). This technique spread primarily among rice farmers in the Katori and Kaiso regions, which were once famous for their rice production. Unlike mochi made from glutinous rice, this method boasts excellent preservability due to its non-hardening quality. It has been widely transmitted and passed down. It is also known by the alternate name "Tsukinuki Mochi."
• 🍲Seige (Female snow crab hotpot)📍 Fukui"Seige (se-e-ge)" is a local dish in Fukui Prefecture, featuring the winter delicacy known as Echizen crab. Specifically, it uses female snow crabs called "seiko gani" . This dish is a regional specialty that highlights the unique flavors of the female snow crab in the Echizen region of Fukui. It is a local dish that has been eaten in the Kono district of Minami-Echizen Town, which has prospered from fishing since the Edo period, and each family has its own recipe. "Seiko gani" carries eggs, with the visible part on the outside known as "soto-ko" and the part inside the shell where the eggs originate referred to as "uchi-ko". It is called "seiko gani" because the name originates from the meaning "carrying children on the back," referring to the fact that the female snow crab carries its eggs on its back. In the past, this female snow crab ("seiko gani") was primarily consumed locally and not shipped to other areas. It was a taste enjoyed by the local community, gracing the dinner table daily during the winter as a commoner's delight. Especially, "Seige" is a creative dish featuring the legs of the female snow crab ("seiko gani"). It involves simmering the crab legs, along with daikon radish grated with miso, and serving it over rice. It can also be enjoyed as a side dish with sake, showcasing a unique culinary twist using the female snow crab. The shell of the female snow crab ("seiko gani") releases a rich broth, making it delicious. Originally, fishermen used to eat this as a hearty meal onboard, using the crab shell as a makeshift pot or plate. During the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, there was a trade route known as the "Kitamae-bune" that sailed along the Sea of Japan from Hokkaido to Osaka. These merchant ships, called "Kitamae-bune," would circulate among various ports, trading goods. It is said that the roots of this dish trace back to the culinary practices of the sailors on these ships.
• 🍱Seisai-zuke (Pickled seisai mustard)📍 YamagataYamagata Prefecture is known for its diverse pickling culture, with "Seisai mustard pickles" being one of its most popular varieties. These pickles are made from Yamagata seisai mustard, a type of leaf mustard, and are often paired with "Omizuke" to represent the prefecture's pickling traditions. The "pickled seisai mustard" has its roots in Chongqing, China, and was introduced to Yamagata Prefecture in 1908. After a prototype was made at the Agricultural Experiment Station, it was found to be superior in quality to other pickled greens like "bok choy", Chinese cabbage, and spinach. This led to the cultivation of "Yamagata seisai mustard", which began in the Murayama region and later spread throughout the prefecture during the Showa era. "Yamagata seisai mustard" is characterized by its large, broad leaves - measuring 70 cm to 80 cm in length - and thick stems. Each plant weighs around 500 grams and has a unique pungent taste and crunchy texture. To make the pickles, the greens are lightly dried in the sun, pickled in salt, rinsed carefully, and then pickled again in a sauce made from soy sauce, kelp, dried bonito flakes, and other ingredients. The harvest season for "Yamagata seisai mustard" is from late October to mid-November, and the greens are dried in the sun after harvesting. It's a common sight to see households drying the greens and preparing pickles in their yards during the early winter months.
• 🍚Sekihan(Red rice)📍 HokkaidoSekihan (red rice) is often eaten on special occasions throughout Japan. In Hokkaido, there is a unique food culture to cook sekihan with ama-natto (sweet soybeans). In other regions, sekihan is cooked with azuki beans and seasoned with sesame salt, so it does not have a sweet taste, but sekihan in Hokkaido with ama-natto is sweet. The origin of "sekihan" with ama-natto is a matter of some debate, but it is said to have been invented in the late 1950s by Ms. Akiko Nanbu, founder and first president of Koshio Gakuen Educational Corporation in Sapporo, to make it easier for busy mothers to cook sekihan. As a working mother herself, she wanted to give her children something they would enjoy to eat, even though it was time-consuming to cook azuki red rice, so she established a simple method of cooking rice, mixing it with ama-natto, and adding color with food coloring. Dr. Nambu, who is also a leading expert on Hokkaido's local cuisine, gave lectures throughout the prefecture. When he taught local mothers how to make "sekihan" (red rice) using amanatto, the children were delighted and it quickly became very popular. Later, it was introduced in newspapers, on the radio, and in other media, and quickly spread throughout the province.
• 🍲Sekka-jiru(Stone Flower Soup)📍 EhimeThis is a local dish from Oshima, Imabari City, where the stone industry flourished in the old days. "Oshima stone" from the Miyakubo district in the northern part of the island is used for building materials and tombstones, and is known as one of the best high-grade stones in Japan. "Sekka-jiru" is a local dish that conveys the stone culture of Oshima in Imabari City. It was made in Oshima's stone quarries in the old days using stones that were close at hand. It is a staff meal created by the wisdom and ingenuity of craftsmen who thought of ways to keep the body warm in the cold, freezing winter stone quarries. Konjac, also known as "grated sand," was considered an essential ingredient for masonry workers, so it was always used. More than 10 types of ingredients, along with heated stones, are used. When these stones are put in, steam rises suddenly, bubbling up vigorously. This sight resembles blooming flowers, and as the tofu placed in it appears to crumble and resemble blossoms, it's said to be called "Sekka-jiru" (Stone Flower Soup).
• 🍱Sen zanki📍 EhimeSenzanki is a local dish of the Toyo region (mainly around Imabari City), where chicken cooking is popular. It is a deep-fried dish using various parts of chicken meat with bones, and is said to have originated in the Edo period (1603-1867) when pheasants were captured from Mount Chikami and deep-fried. It is said to have originated in the Edo period (1603-1867), when pheasants were captured and deep-fried on Mt. There are various theories as to how the name "senzanki" came to be used, such as "senzankiri," meaning a whole chicken cut into a thousand pieces, "enzachi," meaning fried chicken with bones, and "qingzachi," meaning fried boneless chicken, due to the pronunciation of the Chinese word. By deep frying the chicken with the bones, the flavor from the bones and the seasoning that has been marinated in advance soak in during the cooking process, resulting in a crispy fried texture and rich seasoning that is well received. It is said that soon after the end of World War II, there was a restaurant in the Imabari area that became a prosperous "senzanki" restaurant, and long lines of people formed at the restaurant to try it, and it is said that "senzanki" began to spread in the Imabari area around this time.
• 🍲Senba jiru (Soup of salted mackerel and daikon radish)📍 OsakaA dish made with salted mackerel scraps and daikon radish, "Senba jiru" has been a beloved home-cooked meal in the Osaka district of Senba for a long time. It offers a refined taste with the rich flavor of mackerel broth and is also known as "Senba-ni." This dish embodies Osaka's frugal approach to using every part of the fish, making it a typical example of "end-of-the-line cooking." Senba was a bustling wholesale district in Osaka, serving as the commercial hub from the Meiji era to the Taisho era. During that time, the diet of the households, which employed many apprentices, consisted of simple meals such as chazuke (boiled rice soaked with tea) and pickles in the morning and evening, and a simple soup with one dish for lunch. Only twice a month, dishes like salted mackerel were served. After extracting the flesh from the fish, the head, bones, and scraps were used to make broth, and this, combined with simmered daikon radish, became Senba jiru. This economical and quickly prepared dish became highly valued in busy merchant households and eventually became a staple in daily meals due to its efficiency.
• 🍱Senbei jiru📍 AomoriNanbu senbei is a traditional food from southeastern Aomori Prefecture to northern Iwate Prefecture, which was the territory of the former Nanbu domain. It is made by mixing flour with salt and water and baking rounds in iron molds. Before World War II, many farmers had iron molds, and rice crackers were a valuable preserved food in areas where rice was often damaged by cold weather and could not be harvested well. These rice crackers were boiled in miso soup or in a pot, which is called "senbei soup. There are various theories as to its origin, but it is said to have started when senbei were stewed in ara-jiru, a soup made from sea urchins caught in the river before World War II. The dish was passed down locally, but it was not until the Heisei era (1989) that the name "senbei soup" took root. The name "senbei-jiru" was not firmly established until the Heisei era (1989), when a tourism organization in Hachinohe City began publicizing what was once thought to be a humble dish eaten only at home, in an effort to make it a tourist attraction. Today, the dish is well known throughout Japan and has played a leading role in local revitalization.
• 🍱Senbuki-Mage📍 Fukuoka"Wakegi" is called "Senbuki" in Fukuoka. It is a variant of the leek, softer and sweeter than the green onion. Although similar in appearance to the leek, the Wakegi is split in two at the root. It becomes delicious in February and March. The dish is named "Senbuki-Mage" because this "Senbuki" is quickly boiled, bent, and served. "Su-Miso-Ae (Vinegared miso paste)" is a typical dish, and it is always prepared for the Doll's Festival. Boil the senbuki, bend it several times from the root end and tie it. Boil the "Tanishi", remove the meat, place the cleaned and washed "Tanishi" and "Senbuki" together on a plate, and serve with "Su-Miso (Vinegared miso)". The day when the weather suddenly turns cold around the time of the Doll's Festival is called "Tanishi-Kan". This is because "Tanishi" are often available these days, but if there are no "Tanishi", "Modama (Boiled shark tails cut into round slices)" or "Obaike (White fat under the whale's skin)" are sometimes dipped in hot water and served with the dish. The vivid green and white of the "Senbuki" makes this a very spring-like dish.
• 🍱Sendai Hakusai no Tsukemono📍 MiyagiIt was not until the Meiji period (1868-1912) that napa cabbage began to be cultivated in Japan. In Miyagi Prefecture, seeds were brought back from China during the triumphant return of the Sino-Japanese and Russo-Japanese wars. In the Taisho era (1912-1926), "Matsushima Hakusai," one of the prototypes of Japanese napa cabbage, was born. Based on "Matsushima Hakusai," "Matsushima Jun-ni-go" and "Matsushima Shin-ni-go" were also bred, and Miyagi Prefecture became a major producer of Hakusai, boasting the largest shipment of Hakusai in Japan. Matsushima-type napa cabbage is white, soft, and sweet inside, and was branded under the name "Sendai Hakusai" and distributed throughout Japan. However, as the postwar transition to newer varieties progressed, the cultivation of Sendai Hakusai, a traditional vegetable with soft leaves that are easily damaged during transportation, declined. In 2011, the tsunami caused by the Great East Japan Earthquake severely damaged farmland in coastal areas. While the impact of salt damage has become an issue for resuming farming, JA Zen-Noh Miyagi has taken the lead in reviving and promoting the production of Sendai Hakusai, which is relatively resistant to salt damage, and has started an integrated effort to consume the Sendai Hakusai. Sendai Hakusai is soft and contains high levels of amino acids, which are umami components. It is easy to be pickled, maintains a moderate crunchiness, and tastes better and lasts longer the longer it is pickled. In the past, this pickled Sendai Hakusai was often eaten as a side dish above all else.
• 🍱Sendai zoni📍 MiyagiSendai Zoni has been eaten since the end of the Edo period. It is a beautifully colored meal for a special occasion with grilled hake so large that it protrudes from the bowl, harako (salmon roe), Sendai celeri, and omorina. Daikon, carrots, and burdocks are cut into small pieces and quickly blanched in hot water, and the "o-hinna" is divided into servings and frozen in the open air. This way, the flavor sinks in more easily (in recent years, with global warming, freezing in the freezer is the norm). The broth is made from grilled and dried goby, which were once caught in large numbers in Matsushima Bay. These grilled gobies are sold in rows of several fish tied together with straw. In the past, there used to be a number of yaki-haze huts, but due to poor catches in recent years, the number of huts has drastically decreased. As a result, the price of grilled goby has become more expensive every year. Harako, which is made from salmon that have come up the Abukuma River, is also a highlight, but its price has also risen in recent years, and overall, Sendai zoni is becoming more and more expensive. Incidentally, it is recorded that Lord Date Masamune did not eat Sendai zoni, but rather a zoni of dried abalone, dried sea cucumbers, and herring stock.
• 🍱Sengiri Daikon (Kiriboshi Daikon) no Madaka-zuke📍 Miyazaki“Madaka-zuke” is a traditional pickled food of Miyazaki Prefecture. It is said that the name originated from people voicing complaints at not being able to wait for it to reach peak deliciousness (“mada ka” means “not yet?”). Containing sengiri daikon, roasted soybeans, carrots, squid, konbu, etc., it is a healthy food that is full of ingredients that are good for your body. Miyazaki Prefecture makes up a large part of the nation's "sengiri daikon" production. Note that "sengiri daikon" is the name for it in Kansai and westward, and it is known as ”kiriboshi daikon” in Kanto. It was a representative dried food from the Edo period on; at the time the one produced in Aichi Prefecture (Owari Province) was mainstream. In the Meiji Period, the Kanto area supply was made in Chiba, and for the Kansai area, Nagoya; Miyazaki Prefecture's "sengiri daikon" came to be made widely and commercially available from around 1935. The starting ingredient is "Miyashige daikon", also known as "aokubi daikon". Around 1897, they were transplanted from Aichi Prefecture to Miyazaki Prefecture; the julienning techniques were conveyed at the same time. Miyazaki Prefecture's primary production area is Kunitomo Town, and continues to Tano Town and Kiyotake Town. The amount produced depends on whether it is an abundant or bad harvest, but from 2500 tons to 3,000 tons per year. Every year from late November to February, Kunitomi Town's fields are lined with racks to dry "sengiri daikon"; that sight is also a seasonal marker of winter. Farmers wash their harvested daikon and julienne it, immediately spreading it out onto racks, exposing it to the cold west wind blowing from Kirishima. Pure white daikon transforms into shrunken light brown "sengiri daikon" in half a day to a day from the Kirishima mountain winds and the strong sunlight characteristic of the south of Japan.
• 🍚Sengoku Mame no Kakimawashi (Mixed Rice with Sengoku Beans)📍 GifuSengoku-mame, cultivated in the southern area of Gifu City since the Meiji era (1868-1912), is a type of Fuji-mame, so named because its pods resemble a Sengoku-bune (boat), and it is resistant to high temperatures and disease, and produces a lot of beans. It is used in a variety of dishes such as tempura and dishes dressed with sesame sauce. Kakimawashi is a local dish served at gatherings of relatives in Gifu City, and it is said that the name "kakimawashi" comes from the way the boiled ingredients are mixed into the rice and turned to distinguish it from "mazegohan" (rice cooked in a pot and called "mixed rice").
• 🍱Senmaizuke📍 KyotoSenmaizuke" is a pickle made by pickling thinly sliced Shogoin turnips in salt. It is one of the three most popular pickles in Kyoto, along with "sukkizuke" and "shibazuke". Unlike conventional pickles, it is not intended to be preserved for a long period of time and is delicately pickled. It is said to have been invented by Ohfuji Tozaburo, a chef at the Imperial Palace during the Edo period (1603-1868). Later, Ohfuji Tozaburo became a pickles merchant and sold "Senmai-zuke" (pickled sliced radish), which quickly became popular. The product quickly became popular and was even selected as one of the national specialties at the National Exposition held in Kyoto in 1890. The turnip used is the traditional Kyoto vegetable "Shogoin turnip. It is said that this turnip originated in the Kyoho period when a farmer in Shogoin, Sakyo-ku brought back seeds of Omi turnips that had been cultivated in Otsu City, Shiga Prefecture, and started growing them. It is the largest turnip in Japan, weighing from 4 to 5 kg in large pieces, and has a soft and elegant flavor. As "senmaizuke" became popular, its cultivation flourished. In Shino-machi, Kameoka City, where Shogoin turnips are famous, production began soon after World War II. Most of the "senmaizuke" produced in Kyoto comes from this area. It has been certified as a "traditional vegetable of Kyoto" as it has been eaten in Kyoto since ancient times. Kyoto Prefecture designates traditional foods made with traditional ingredients and techniques as "traditional Kyoto foods" and Senmaizuke is one of them.
• 🍱Senshumizunasu no asazuke📍 OsakaSenshu mizu-nasu is a brand-name vegetable representative of the Senshu area, which stretches across southern Osaka. These eggplants are pickled in bran or pickling seasoning for a short period of time. Compared to other eggplants, Senshu mizu-nasu has a plump, rounded shape, and its skin is thin and soft. As its name suggests, the eggplant has so much moisture that water drips down when squeezed tightly, and it is characterized by its freshness with a hint of sweetness. It can be eaten raw as it has little acridity, but it is most often eaten as a pickle in a bed of salted rice bran or in a seasoning solution. The most popular type of pickled eggplant is asazuke, in which the freshness of the eggplant can be enjoyed. The Senshu area is blessed with moderate temperature and humidity near the sea, making it ideal for growing mizu-nasu, and it is said that mizu-nasu will not grow as well as mizu-asu grown in other areas. Mizunasu has been cultivated in the Senshu area since the early Edo period. Because of its thin skin, it is not suitable for transportation, and when made into pickles, the skin turns a dull brown color. Subsequently, the variety was improved, and a variety with a brightly colored skin appeared, making Senshu mizu nasu asazuke (pickled eggplant) widely known throughout the country.
• 🍱Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)📍 Miyazaki"Seri" (Japanese parsley) is a perennial herb of the parsley family that grows wild in the mountains and fields throughout Japan. Historical records such as the Kojiki and Manyoshu show that "seri" (Japanese parsley), a vegetable native to Japan, was eaten as food as far back as the Nara period. The vegetable grows well in moist soil and often grows along streams and rivers. It has also been cultivated since ancient times and is grown in rice paddies after rice is harvested. The name of the vegetable is said to come from the fact that they grow in competition ("seri-au" in Japanese) with each other. "Yogoshi" means "shira-ae" (mashed tofu salad) and the word "yogoshi" means dirty in Japanese. Since the mortar and pestle becomes dirty when grinding the ingredients, the word "yogoshi" is used to describe the dish. The "yogoshi/shira-ae" made with tofu, sesame seeds, and seasonal vegetables is highly nutritious and delicious. It has a light and simple taste and is often eaten as a side dish. This dish is an indispensable part of Buddhist vegetarian cuisine and is served at rituals.
• 🍱Setaka no Takana Zuke(Pickled takana)📍 Fukuoka"Takana (=giant red mustard)" is a type of leaf mustard, and its leaves and stems have a tangy and pungent taste. "Pickled takana" was introduced to the market during the Meiji Period. Takana were produced by mixing a mustard green from Sichuan, China with a local variety. This new vegetable was named the “Miike Takana”. Miike "Takana" have crispy leaves and its scent and spiciness are well-balanced. This vegetable was first grown in the Chikugo district, particularly in the town of Setakamachi in Miyama city. This region has a mild climate, plenty of water, and fertile soil, making it suitable for growing "Miike Takana". This vegetable is still grown in the region today. The name "takana" means tall leaf in Japanese because this vegetable grows to be at least one meter in height. "Takana" is rich in vitamins, carotene, iron, and calcium. “Setaka no Takana Zuke” is nutritious and can be preserved for a long time and is a popular food enjoyed by the people of Japan. It is one of the most popular pickles available in the country. Older pickles tend to have more lactic acid bacteria in them, and their taste become richer and more delicious as time passes."Takana" is one of the "three most popular pickles in Japan" and is a representative of leafy greens suitable for pickling.
• 🍱Shaku no Tempura (Tempura of Shaku)📍 KumamotoOfficially known as "Anajako," the Shaku, a summer delicacy in Kumamoto, lives in deep burrows in tidal flats in the Yatsushiro and Arao regions. Although it looks like “Shako,” “Shaku” is a shrimp, and is a completely different species from “Shako”. “Shaku fishing” is a unique method in which a brush is placed in a burrow that appears after the tide recedes, and Shaku are captured one by one as they come out to the entrance of the burrow in response to an external enemy. Because it loses its freshness quickly and cannot survive for long on land, it is not distributed outside of Kumamoto prefecture. Shaku has long been enjoyed as a local delicacy, served in tempura, boiled in salted water, simmered in soy sauce, or in "Shaku miso" (miso flavored Shaku). To prepare it as tempura, wash it thoroughly to remove mud, coat it in batter, and deep-fry until crispy. Enjoy it whole, including the flesh, shell, and internal organs. The flavor is rich and distinctive, making it a perfect accompaniment for shochu (Japanese distilled liquor, commonly drunk in and around Kumamoto.) Shaku miso is made by taking the gills and legs of fresh Shaku, finely chopping, and grinding them using a mortar and pestle, and then mixing them with miso and salt. This dish is not only popular as a snack for sake but also as a side dish for rice. Shaku is also found in Taiwan and the Korean Peninsula, where it is also cooked. Although not so common as an ingredient in Japan, there are many local dishes using Anajako in Okayama Prefecture.
• 🍲Shappa-no-Nitsuke (Simmered Mantis Shrimp)📍 SagaThe mantis shrimp, a crustacean that resembles a shrimp, is found throughout Japan from Hokkaido to Okinawa. It is characterized by its front legs, which have a shape similar to the claws of a mantis, and it uses these to capture and feed on small fish and shrimp. It inhabits coastal sandy and muddy areas, digging U-shaped burrows in the mud, and is also caught in the Ariake Sea. In Saga Prefecture, it is mainly called "shappa" and sometimes referred to as "ganeshappa." Although often disliked for being caught in the trawl nets for Japanese Tiger Prawn and Shiba prawn, it is considered a small fish and may be treated as such. Despite this, it has a delicious flavor similar to shrimp. It is commonly enjoyed boiled and served as sushi due to its light taste and excellent compatibility with vinegar. In Saga Prefecture, it is also prepared by boiling in salt or simmering in soy sauce. The characteristic is that a rich broth full of umami is produced during the cooking process, making it a popular summer delicacy.
• 🍱Shibazuke📍 KyotoIn Kyoto, where underground water flows, vegetables have been cultivated in various parts of the city since ancient times. As a result, a culture of pickles using vegetables has developed. Shibazuke" is one of Kyoto's representative pickles, and along with "sukkizuke" and "senmaizuke," is regarded as one of the three most popular pickles in Kyoto. Shibazuke is made by pickling eggplant, cucumber, myoga, etc. in salt with shiso leaves. It is characterized by its bright purple color and sour taste. The Ohara area in Sakyo-ku, Kyoto City is known as a production center of "aka shiso" (red perilla). It is highly valued for its color and aroma, and is in high demand both within and outside of the prefecture. The Ohara area's red shiso is considered the closest to the original variety because it has been cultivated more than 800 times and because the area's location in a basin prevents pollen from flying in from outside the region. Shibazuke is said to have been invented by Seio Daishi, a monk at the famous Sanzen-in Temple in Ohara. The name is said to have originated with Kenreimonin, the empress of Emperor Takakura. When local residents presented Kenreimonin, who resided quietly at Jakkoin Temple in Ohara, with a pickle made from shiso, she was delighted with its taste. The local people were so pleased with the taste that they named the dish "Murasaki haazuke" (purple leaf pickles) after the bright purple color. Because of this, "shibazuke" has become a staple in Ohara area households.
• 🍱Shidami-dango📍 Iwate"Shidami" refers to acorns, and "Shidami-dango" can be made by adding sugar to "Shidami" and forming them into dumplings, or by making "Shidami" into paste and wrapping them in a dough kneaded from wheat flour. Northern areas, Ouu area, Kitakami mountain range area, there were often bad harvests due to the cold winds (yamase) in summer blowing from the Pacific Ocean. Therefore, "Shidami" which produced a crop even during bad harvests, was valued as a stockpiled food that could be dried and preserved. It tastes good, is nutritious, and contains as many calories, protein, fat, and carbohydrates as white rice. After World War II, the role of "Shidami" as an emergency food ended with the development of agricultural technology, but it is now attracting attention again due to the recent natural food boom. "Shidami" are picked up in September and October, boiled immediately and then dried for sanitation purposes. Before eating, it is necessary to remove scum and bitterness with wood ash and baking soda, so it is a very labor-intensive food.
• 🍱Shijimi-jiru📍 Shiga“Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi. There are three native clams inhabiting Japan: “yamatoshijimi”,“ mashijimi”, and“ setashijimi”. Currently, most of the clams in circulation are said to be yamatoshijimi. The setashijimi used in Shiga Prefecture's shijimi-jiru is an endemic species that lives only in Lake Biwa. (Compared to yamatoshijimi and mashijimi) Its shell is plump, large, and thick, and the flesh is rich in flavor. Setashijimi inhabits the shallow waters of Lake Biwa to a depth of less than 10m, but due to environmental deterioration such as the reduction of sandy soil, it is said that the habitat of the clams is changing. Until around 1965, setashijimi inhabited Lake Biwa in large numbers, and shijimi-jiru, shigure-ni, and shijimi-meshi were eaten on a daily basis. However, due to changes in the environment, the yield has decreased rapidly. The freshwater clams become plump and delicious when they come fully into season in April starting from December, so they are also called “kanshijimi (cold clams).” Local fishermen say that they are particularly delicious in the spring, when the spawning season is approaching.
• 🍲Shijimi-jiru (Shijimi Clam Soup)📍 ShimaneShijimi clams are harvested from Lake Shinji, located at the lower reaches of the Hii River in the eastern part of Shimane Prefecture. Lake Shinji is the seventh-largest brackish lake in Japan. The large-sized Yamato Shijimi clams boast one of the top domestic catches in the country and are renowned nationwide. These clams are considered one of the "Shinji Lake Seven Delicacies," a collection of representative ingredients from Lake Shinji. In the Izumo region, Shijimi soup made with these clams has become a daily staple. Approximately 300 fishermen are involved in harvesting Shijimi clams from Lake Shinji. There are various methods, including hand-raking operations where clams are manually collected from boats, machine-raking operations where boats are powered by engines to gather clams, and entering operations where fishermen wade into shallow waters to collect clams. To prevent overharvesting, there are limits set on the amount each fisherman can catch, approximately 100 kg per person. The sorting of clams is done by the fishermen and their families. They spread the clams on asphalt and check their size and quality by listening to the sound of the shells as they are tapped by hand. The sorted clams are then supplied directly to restaurants and accommodations. In the past, it was common to see elderly women pulling carts laden with boxes of clams through town, selling them directly to residents. This sight, along with sellers of natto in Tokyo and tofu in Kyoto, was a nostalgic morning scene. Additionally, Shijimi clams are not only found in Lake Shinji but are also harvested, though in smaller quantities, in Jinzai Lake in Izumo City. They are cherished by the local community there as well.
• 🍱Shiki Shiki📍 Nara‘Shiki shiki' is a local snack in Nara by grilling dough made from wheat flour, water and sugar, and has been eaten since before war. Eggs can be added these days. It's like a crape. As wheat cultivation was active in Nara Prefecture, the locals have had dishes and snacks with wheat flour, like ‘Miwa soumen' (=thin wheat flour noodle from Miwa area), ‘Hagesshou-mochi' (=mochi mixed with wheat flour) and ‘Shiki'.
• 🍱Shikinbai📍 IbarakiKairakuen Garden in Mito, one of the three most famous gardens in Japan, is famous for its plum blossoms, with 3,000 ume trees of about 100 varieties. Kairakuen was created by Nariaki Tokugawa, the ninth head of the Tokugawa family of the Mito domain. There are two reasons why Nariaki planted many plum trees. One reason is that the plum tree, as the flower that heralds the arrival of spring, makes people feel positive about the future. And the sour taste of the plum fruit was the best food for the military, as it quenched thirst and fatigue, which led to the planting of many plum trees. In order to make effective use of all the plums harvested at Kairakuen, Prince Nariaki invented the "Shikinbai" plum tree. Clean, undamaged plums are used for umeboshi (pickled plums) and umeshu (plum wine), while damaged or unsightly plums are beaten with a mallet to remove the seeds, and only the flesh is pickled with shiso (a type of perilla). It is also called "Ume-bishio. In addition to Kairakuen, Ibaraki Prefecture has many other famous ume viewing spots, such as Koudoukan in Mito City and Mount Tsukuba. In recent years, however, the Ibaraki Prefecture's brand-name ume, Hitachino-ume, has been gaining popularity, and ume has become a specialty in terms of food as well.
• 🍚Shima no Chagayu (Island tea rice porridge)📍 KagawaOne of the Shiwaku Islands in the Seto Inland Sea is “Shishijima”island. On this small island with a circumference of 4 km, people used to eat tea porridge for breakfast. In the "Shiaku” Islands, where rice cannot be harvested due to the lack of rice paddies as in "Shishijima" island, this porridge has long been a staple food and is still eaten by some islanders today. Rice was a precious commodity obtained by selling fish, and tea porridge was a way to eat less rice so that it would last longer . At that time, tea merchants from Marugame and Nio went to Kochi to buy tea. To make tea porridge, boil water in a pot, boil “Goishi- cha”produced in Otoyo Town, Kochi Prefecture, add rice and sweet potatoes, and simmer for 15 to 20 minutes. No seasonings are used, and the deep astringency of “Goishi- cha” is the only flavor. It is also said that tea porridge goes well with hot water containing a small amount of salt water, which is unique to the island area. This is the reason why tea porridge is often eaten in this area. In addition to“Goishi- cha” , “Habu-cha “ and” Hoji-cha “ from Takamijima are sometimes used for tea porridge, and each household has its own taste depending on the tea mixture and ingredients used. It is also called "Cha-gai" on the island.
• 🍚Shima-Zushi (Island Sushi)📍 Tokyo“Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sliced and marinated in a soy sauce-based liquid, then formed into sushi with vinegared rice. It is called "shima-zushi" (island sushi) because it is made from fish caught in the Izu Islands. It is known as "Zuke" in Tokyo, referring to the marinating process used for the sushi toppings. Originally, this marinating technique was employed to preserve the freshness of the fish during boat trips, but in the warm climate of the Izu Islands, local methods developed after the introduction of Edo-style sushi culture in the Meiji era. While wasabi is commonly used in sushi, it was not readily available on Hachijojima and the Ogasawara Islands. Instead, locals might use ground mustard or a type of island soy sauce called "Shimatou-shoyu," which is made by marinating unripe island chili peppers in soy sauce. The culinary practices vary slightly from island to island. In the northern part of the Izu Islands, Shimatou-shoyu is also used when eating sashimi. Although the basic form is nigiri sushi, some people enjoy it by placing the toppings on vinegared rice mixed with sweet vinegar, ginger, or island seaweed, creating a chirashizushi-style dish. The shape and style of Shimazushi have evolved uniquely on each island, and it continues to be a beloved local food, deeply cherished by the people.
• 🍜Shima-somen (Somen dipped in simmered fish broth)📍 TokushimaThe "Shima Somen" enjoyed in Mugi Town, Tokushima Prefecture, is distinct from typical somen, because it uses broth made by simmering fish instead of mentsuyu. "Renko-tai" (yellowback sea bream) caught at Teba Island is boiled in a sweet and savory seasoning, and the resulting broth is used. It is one of the most creative dishes that ensures the leftover broth is equally delicious to savor.
• 🍱Shime Tofu📍 GunmaIn times of food scarcity, when meat and fish were unavailable, soybeans came in very handy as a source of protein. While soybeans are prepared in various forms, such as miso and soy sauce, Gunma prefecture is especially known for tofu. Not only is it rich in nutrition, it also keeps well once it's cooked, which is why it is used in local cuisine. The representative local tofu dish is "shime tofu". A simple side dish of boiled tofu seasoned with soy sauce and sugar, it is mainly eaten as a seasonal food at festivals. There are also various regional "tofu rice" dishes, where tofu is mixed in to cooked rice. Currently, in order to consistently produce high quality soybeans, Gunma is enacting policies to expand stable business via strict adherence to basic technology and contract farming, and promotion of local soybean production for local consumption.
• 🍱Shimi Daikon no Otaue no Nimono📍 Nagano"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold of winter. It involves exposing daikon radishes to the cold outdoor air to dry them. In the past, people used to tie daikon radishes with straw and hang them under the eaves to freeze. The radishes would freeze overnight in the cold, and then thaw during the warmer daytime. This process was repeated several times to remove the water content from the daikon radishes. Also known as "Kanboshi Daikon," it offers a unique taste compared to fresh daikon radishes. Back in the day, when everyone manually planted rice paddies, a significant effort was required. During that special time of planting, people would create unique "planting season dishes," such as simmered fish, rice balls, and stewed frozen daikon radish, expressing hopes for a good rice harvest. The "frozen" food culture, taking advantage of the cold climate, is deeply rooted in Shinshu, and besides frozen daikon radish, other items like "frozen tofu" and "frozen mochi" are also prepared. This "frozen culture" supported the cuisine in regions with harsh winter conditions, showcasing the wisdom of the ancestors who closely adapted to nature to create their food.
• 🍱Shimi Konjac📍 IbarakiThe Okukuji region in the northern part of Ibaraki prefecture has long been a thriving Konjac cultivation area. During the Edo period (1603-1867), Konjac was the exclusive product of the Mito domain, and it has a history of supporting the domain's finances. "Shimi Konjac"(=Freeze-dried Konjac) has been traditionally produced as a sideline during the agricultural off-season in the northern part of Ibaraki prefecture. During the Edo period, it is said that Kimura Kenji, an explorer, who traveled northern part of Japan and was from Kegano-cho (formerly Kegano Village in Kuji-gun), brought back the production method from Tamba. "Shimi Konjac" is produced using the temperature difference created by the natural environment of Ibaraki prefecture. During the severe winter season from mid-December to around February, straw is spread over the field, and Konjac made from Konjac potatoes is laid out. After wetting them with water, they are left to freeze overnight. Then, by repeating the process of slowly thawing them in the daytime sunlight for about 20 days, the moisture is removed from the Konjac, resulting in a sponge-like texture, and it becomes "Shimi Konjac" (=Freeze-dried Konjac). "Shimi Konjac" takes about one month to complete and is crafted with great care. However, the number of producers has drastically decreased since the late 1950s to 1960s, and it is now a rare ingredient produced only in the northern part of Ibaraki prefecture.
• 🍲Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)📍 Fukushima“Shimi-Dofu”, which is made by freezing the Tofu and then putting it back to dry, is a local dish unique to cold regions. The Tofu is exposed to the cold wind for about two weeks to remove the water. Fukushima, where the Abukuma River flows and is surrounded by the mountains of the Abukuma Highlands, is especially cold and windy in winter. The strong monsoon "Azuma Oroshi," which comes from the northwest, is also said to blow in Fukushima, and this is where the "Shimi" food culture took root. It is especially popular in the southern part of Fukushima City. “Shimi-Dofu” is used in a variety of dishes, such as simmered dishes, salad, soups, and “Zo-ni” （mochi-in a soup）, one of which is Tamago-toji. Freeze-dried Tofu is stir-fried with a leafy vegetable called "Shinobuna,"(Japanese Mustard Spinach) which is produced in Fukushima, and then Egg is added.
• 🍱Shimotsukare📍 TochigiIt is one of the representative local dishes of Tochigi Prefecture. It is a dish filled with the wisdom of our ancestors, using leftover salted salmon heads from the New Year and soybeans left over from roasted lucky beans on Setsubun. In the past, this dish was made as an offering to the Inari shrine on the first horse day of the second lunar month, and there was a taboo against making it outside of that time. The time of Hatsuuma was the peak season for vegetables, and it was difficult to procure foodstuffs. Mishitsuke, made from leftovers, was not originally suitable as an offering to the gods. Therefore, it is thought that the food was sublimated into an offering to the Inari shrine by making it an "oddity," an offering to the gods, instead of being made normally. The ingredients vary from region to region. In the central part of Tochigi Prefecture and the lower reaches of the Kinugawa River in Ibaraki Prefecture, the basic ingredients are radish, soybeans, salted salmon head, sake lees, carrots, and deep-fried tofu. In the eastern part of Saitama Prefecture, northern part of Chiba Prefecture, southern part of Fukushima Prefecture, and Tajima, only radish and soybeans are used, but there are also combinations of radish, soybeans, and salted salmon head, or radish, soybeans, salted salmon head, and sakekasu. Sakekasu is said to have come into use around the middle of the Edo period, when sake breweries began to appear and sakekasu became widely distributed.
• 🍱Shimotsukare／Sumitukare📍 Ibaraki“Shimotsukare” is a local cuisine in the western part of Ibaraki that consists of leftover New Year's salmon heads, leftover beans from Setsubun (February 3), and root vegetables cooked in sake lees. Making full use of the leftovers from the New Year, this dish is filled with the wisdom of our forerunners, which is excellent in terms of nutrition and preservation during the winter months. In some areas it is also known as "Sumitukare”. “Shimotsukare” is also made in parts of Tochigi, Saitama and Chiba prefectures. Since its history is very old, there are many theories as to the origin of the name, as it is described in such tales as "Uji Shui Monogatari" (collection of medieval Japanese tales) written in the Kamakura period (1185 - 1333). There is a theory that it was called "Shimotsukare" because of the family tradition of Shimotsuke-no-kuni (present day Tochigi Prefecture), and another theory says that it was because of the way it was made, namely, “Sumituke” (pickled in vinegar). The dish is made in large quantities in a large pot, and each family has its own flavor. It was customary to distribute the leftover "Shimotsukare" to the neighbors, and it was said that eating the amount of "Shimotsukare" for seven families would prevent you from getting sick.
• 🍚Shingoro (Rice Cake with Junen-miso)📍 Fukushima“Egoma”（Perilla） is widely grown in Fukushima Prefecture. It is called “Junen” in the prefecture and is also used in various local dishes. The “Junen-miso” is made with“Junen” which is mashed and mixed with” Miso”, “Sake”, Sugar, and “Mirin” , then spread on mashed rice and baked. That is called "Shingoro" The unusual name "Shingoro" is said to have come from the name of a certain young man. It is said that “Shingoro”, who couldn't afford to eat Rice cakes in the New Year, Mashed Rice instead of Rice cakes, rolled it into balls, dipped it in “Junen miso” and baked it, and it was delicious, so that his mother was pleased with it, so it got the name. It is a local dish with a simple yet gentle flavor, especially eaten in Shimogo Town and Minamiaizu Town in the prefecture.
• 🍱Shio anbin📍 SaitamaIn Kuki City, Kazo City, Gyoda City, and other areas from northern to eastern Saitama Prefecture, "shio anbin" has been eaten to celebrate the harvest of new rice since ancient times. Shio an-bin" is a rice cake filled with sweet bean paste seasoned with salt instead of sugar, and the salt enhances the natural sweetness of azuki beans and glutinous rice. The sweet bean paste is now the mainstream, but this type was created in the middle of the Edo period, when sugar was so precious that the common people could seldom eat it. In the areas where "shio-an-bin" has been handed down, it is one of the familiar local dishes of the local people, and has been eaten on many occasions such as harvest festivals and other special occasions.
• 🍱Shio-Kujira-Jiru📍 Yamagata"Shio-Kujira-Jiru" (salted whale soup) is a traditional nourishing meal to survive the hot inland summers. It is said that this dish was created to prepare for the hot summer by boiling salted whale, which was a handy as a source of animal protein in mountainous areas, and summer vegetables together. Salted whale is the fatty flesh of the whale, with its skin preserved in salt. Vegetables used for the dish are delicious seasonal vegetables such as new potatoes, eggplants, and green beans, which are harvested in the summer in the region. In the Murayama area, it is also called "Iruka-jiru." In the town of Oe-cho in the Murayama area, "Iruka-jiru" was often made during the summer vacation when the children's association in the town held gatherings. Mothers brought vegetables and other ingredients from their homes and boiled them in a large pot and served them. Ingredients always include salted whale, and new potatoes. Other ingredients that are always included are “Aomizuna”, a wild green vegetable that grows taller in the summer but can still be eaten tender if peeled, and “Natsuna” (Hudan-sou), a perennial herb, that grows in the fields during the hot summer months. In the Mogami area, the "Mizu" of wild vegetables used in "Shio-Kujira-Jiru" is called "Mongirimizu-jiru" because it is torn off by hand to allow the flavor to soak in well.
• 🍱Shiobiki zushi📍 YamagataSalted sushi, a local delicacy for special occasions, originated in Yonezawa City. It is pressed sushi made from salted salmon, and could be made even in inland Yonezawa City, where fresh fish was not available in the past. The red color of the salmon and the white color of the rice used to make a reddish-white color, and so the dish was prepared for weddings and other celebratory occasions. Yonezawa City is located in a basin surrounded by mountains, and in the days when transportation systems were not well developed, opportunities to eat fresh seafood were rare. Fish was mostly freshwater fish such as carp and river fish, or processed products such as cod, herring, and salted salmon, but it was still a feast. Generally, salted fish is called shiobiki, but in Yonezawa City, shiobiki refers to salted salmon. Salted salmon has long been a familiar foodstuff, and during the year-end and New Year's holidays, many "shinmaki-zak " (salted white salmon) were hung in front of fishmongers' stores as gifts, but the number of such gifts has been decreasing in recent years. In the early Showa period (1926-1989), both "Niimaki Salmon" and beautifully colored "Honben Salmon" were used for sushi, but "Honben Salmon" was very expensive, so "Niimaki Salmon" was generally used. Even in recent years, it has become difficult to obtain domestically produced salmon with just the right amount of oil and saltiness, and foreign salmon with high oil content is also used. In the past, wooden crates were used to make pressed sushi one by one, but nowadays a large mold is sometimes used to cut the pressed pieces. Few of the old-fashioned wooden crates remain in the local area.
• 🍱Shioika no sunomono📍 NaganoBecause Nagano Prefecture is far from the sea, marine products were processed in the area where they were landed and transported via the "salt road. There were several salt roads, including "Chikuni Kaido (from Itoigawa to Matsumoto and Shiojiri)," "Kitakuni Kaido (from Naoetsu to Oiwake (now Oiwake, Karuizawa-cho, Kitasaku-gun)," "Kitakuni Kaido (from Okazaki to Shiojiri)" and "Akiba Kaido (from Omaezaki to Shiojiri)," used to carry salt and marine products inland. Salted round squid, made by pickling boiled squid in salt, is a typical example of this food, which has been produced since the mid-Edo period. Originally, it was made as a byproduct of trading in salt itself, but since Nagano Prefecture has no ocean, marine products were very valuable and were prized as preserved food when refrigeration and freezing were not available. Saltmaru squid is commonly eaten as a "vinegared" dish with cucumber and wakame seaweed. Today, it is mainly eaten in the Hokushin and Nan-Shin regions.
• 🍱Shiozuke Takenoko no Tempura📍 ChibaSalted Bamboo Shoot "Tempura" is a simple dish made from salted bamboo shoots, that have been washed, seasoned with seasonings, and then tempura-ed(deep fry with batter). The bamboo shoots used in salted bamboo shoot tempura are high quality bamboo shoots from Chiba Prefecture. Chiba Prefecture is a famous for its bamboo shoots, with Otaki Town, Nagara Town, Chiba City, Kimitsu City, and Katsuura City, being the main production areas. The production of bamboo shoots in Chiba Prefecture is the largest in the Tokyo metropolitan area, and Otaki Town in Isumi County is the most active producer in the prefecture, boasting the highest production in Chiba Prefecture. Otaki Town is located roughly in the center of the Boso Peninsula in Chiba Prefecture, and has the largest area of any town or village in the prefecture. Forests cover 70% of the total area, and it is believed that "Moso Bamboo" was first planted in the early to mid-Edo period. The Ootaki Bamboo shoots, produced in Ootaki Town are called "White Bamboo shoots" and as the name suggests, they are white. As a feature, it has less bitterness and harshness taste, and can be eaten without removal of scum. This high-quality bamboo shoot can be produced because the soil is clayey and acidic white soil that contains pebbles and rock debris. In addition, in order to "promote agriculture that does not burden the natural environment, Chiba Prefecture has been certifying "Chiba Eco Agricultural Products" since 2002, in which the amount of agricultural chemicals and chemical fertilizers used is reduced to less than half of the normal level. Bamboo shoots in Chiba are grown without the use of pesticides, with less than half the amount of chemical fertilizers, and the number of parent bamboos is properly managed.
• 🍜Shippoku udon📍 KagawaIn Kagawa Prefecture, "shiko-udon" is a dish made by simmering several kinds of vegetables and abura-age (fried bean curd), which are harvested in the fall and winter, in a soup stock made from simmered dried fish, and pouring it over boiled udon noodles with other ingredients. It is a typical winter dish that takes advantage of local seasonal vegetables in addition to the firmness and smooth texture characteristic of Sanuki udon. Udon production flourished in Kagawa Prefecture because of its mild climate with little rainfall, which was ideal for growing high-quality wheat suitable for udon. The Seto Inland Sea, centering on Ibukijima Island, famous for its "Ibuki Iriko" (dried sardines), is rich in anchovies, which are used to make dried sardines. The area has shallow waters and many sandy beaches, making salt production flourish, and soy sauce made from the salt is produced on Shodoshima and other islands. Udon restaurants are depicted in "Kinpira Matsuri Zu Byobu" painted in the Edo period, which suggests that udon was already widespread during this period.
• 🍱Shira-ae📍 TochigiThis dish is very popular not only as an attractive food for auspicious occasions, but also as a daily home food. People had no choice other than making tofu by themselves in mountainous area, where no tofu store was nearby. In Kawamata area or Serizawa area in Nikko City, neighbors shared the instrument and made tofu together. That's why tofu was a precious food. They made tofu for special occasion like memorial service, ceremony or New Year, and cooked ‘Shira-ae' at that time. People cooked this dish for festivals in shrines or yearly events in the area where they can get tofu easily. Now it is one of home dishes served throughout the year.
• 🍚Shirasu Don (Whitebait on top of rice)📍 WakayamaWhitebait fishing reaches its peak from late March until May. During that time, lots of young Japanese anchovy, Japanese sardine or round herring are caught. Especially, Kada area in Wakayama City and Yuasa in Arita-gun are prominent areas for whitebait industry; fresh whitebait in Kada and boiled whitebait in Yuasa. In Yuasa area, which boasts the top amount of catching whitebait, the fishers use the technique called ‘batch ami' when catching whitebait. They pull the fine nets with two small boats to surround groups of fish. The name of this technique came from men's underwear called ‘batch' because the net looks like it. The fishers in Enjugahama area, close to Yuasa, have been catching whitebait with traditional seine-fishing. Fresh whitebait is delivered to factories nearby immediately, then boiled with salt in the huge kettles. It will be dried under sunshine after boiled. ‘Shirasu Don' is a dish with this whitebait put on top of the rice. The locals enjoy it with Yuasa soy sauce or Kinzanji Miso in Yuasa. Some restaurants offer 'Shirasu Don' with fresh whitebait. It is unique specialty in fishery port.
• 🍚Shiro Miso Zou-ni (White Miso Rice Cake Soup)📍 TokushimaThe traditional New Year's soup (Zou-ni) in Tokushima prefecture is known for its distinctive characteristics. For instance, the "Uchigae Zou-ni" enjoyed in Iya district features a soy sauce-flavored broth made with "iriko dashi" (Japanese soup stock with small dried fish), and instead of rice cakes, it includes hard and stone-like firm tofu called "Iwa-dofu" (Rock tofu). Other regions also use various types of rice cakes, such as round or square rice cakes, and clear Dashi(Japanese soup stock). One of the most eaten is "Shiro Miso Zou-ni" (cloudy white miso soup). It is made by dissolving white Miso paste in Dash(Japanese soup stock) made from dried sardines and kombu(kelp). In addition to rice cakes and fish cakes, as in most "Zou-ni," a variety of vegetables such as carrots, daikon radishes, komatsuna (Japanese mustard spinach), and satoimo (Japanese taro) are used as ingredients. The "Zou-ni" is rich in color and has a gentle flavor. Incidentally, some families in Katsuura area eat white miso "Zou-ni" with brown sugar, and some families in Aioi area eat white miso "Zou-ni" with sugar.
• 🍜Shiro-ebi Suboshi-dashi no Somen📍 ToyamaShiro-ebi (White shrimp ) is said to be the jewel of Toyama Bay. Today, it is eaten in a variety of ways, such as sashimi, sushi, and kakiage, using it as a broth has been an unchanged utilization method since ancient times. While it is common to make broth using fresh white shrimp, drying them allows for long-term preservation, making it possible to use them even outside the peak season of white shrimp, which is summer. Eating somen noodles with a broth based on white shrimp dashi has become an essential summer dish in Toyama. There is one type of somen that is also representative of Toyama, and that is "Daimon somen" from the Tonami Daimon area. It is said that the origins of this traditional noodle originated from the Kaga Clan's imperial somen brought back by medicine peddlers, and it has been made since the late Edo period. Noodle production using the hand-pulling method takes place from October to March. The noodles are kneaded many times with water from the clear Shogawa River, and then exposed to the winter cold and the cold winds blowing from the mountains to dry, resulting in firm, smooth, and tight somen noodles. It is also known as Marumage somen due to its unique appearance, which consists of long, thin noodles that are rolled up and wrapped. Daimon somen, a smooth noodle served in a tasty sauce with the flavor of white shrimp, has a particularly special taste.
• 🍱Shirokuma📍 KagoshimaShirokuma is a frozen dessert known throughout Japan which is made by pouring condensed milk over shaved ice and topping it with various colorful toppings such as cherries, raisins, mikan, pineapple, adzuki beans, agar-agar jelly, etc. Shirokuma is said to have originated in a long-running restaurant founded in 1945-1955. At the start, it was a simple dish of shaved ice with white or red sugar syrup poured over it. Having been inspired by the delicious combination of milk and strawberries, they tried adding condensed milk, only to find that this time it was too sweet. After making repeated improvements, they finally found a refreshing taste using condensed-milk-flavored syrup. They also added angelica, cherries, and raisins as toppings to give it more color and realized that, when viewed from above, it looked just like a white bear, thus giving the dish its name of Shirokuma (White Bear). Back then, your usual shaved ice would be around 20 yen, but in contrast, Shirokuma was priced at an expensive 50 yen, making it a shaved ice yearned after by the masses. You could say that it was a dish symbolizing how, now that the post-war food scarcity had died down, people were finally allowed to desire extravagant food again.
• 🍡Shishamo kanroni (Sweetened boiled smelt)📍 Hokkaido"Shishamo kanroni" is a local dish that uses "shishamo smelt", one of the fish that represents Hokkaido. "Shishamo" has deep roots in Hokkaido's regional cuisine: as well as "shishamo kanroni", where the fish is sweetened and boiled, it is also pickled in oil or vinegar, or made into "konbumaki (where it is dried and sliced before being wrapped in kombu kelp and boiled)". "Shishamo" is an indigenous species of Hokkaido, only inhabiting rivers on the Pacific coast. In recent years, almost all of the "shishamo" in Japan has been capelin smelt, caught in the Atlantic Ocean and imported. Only a minimal amount of actual Hokkaido "shishamo" is available. It is a migratory fish, spawned in rivers before growing to maturity in the sea. Schools of the fish swim upstream from mid-October to November, laying their eggs on the riverbed. "Shishamo" containing roe (eggs) are especially delicious, serving well as either a side dish with rice or a snack to accompany drinks. For the Ainu people indigenous to Hokkaido, fish such as "shishamo" or salmon were treasured as a precious foodstuff for getting through the winter. In kanji characters, "shishamo" is written as "willow-leaf fish": this originates from the story that the fish was created from a willow leaf by the Ainu gods.
• 🍱Shiso-maki📍 MiyagiShiso has been consumed by the Japanese since ancient times, so much so that fossils of the seeds have been excavated from Jomon ruins. There are red Shiso and green Shiso, and red Shiso is pickled with “Umeboshi” (Pickled plums) and cucumbers. Green Shiso, also called "Oba”, is valued as a garnish for sashimi and as a savory vegetable. Nutritional value includes high levels of dietary fiber, B vitamins, vitamin C, and minerals such as potassium and calcium. In Miyagi Prefecture, Lord Date Masamune built the "Goenso-gura"(Storehouse for salt and Miso) in the castle during the feudal domain era to encourage the production of "Sendai Miso," and Sendai Miso has remained a representative specialty of Miyagi Prefecture until the present day. "Shiso-maki" is made by kneading Sendai miso with sesame and walnuts, wrapping it in green shiso, and deep fry it. Its origin is attributed to Lord Date Masamune. Some say that it was created in Naruko (famous hot-spring area in Miyagi) for the benefit of hot-spring cure customers. Originally eaten as a side dish, the addition of sugar and other ingredients made it popular as a tea relish and snack for children. It is also commonly used as a side dish for Bento lunches. In Miyagi Prefecture, it is sold year-round at supermarkets and Michi-no-eki (roadside reststop), and is loved by many people. Not only in Miyagi Prefecture, but also in Iwate and Yamagata prefectures, "Shiso-maki" is a favorite snack of the people.
• 🍱Shizuoka Oden📍 Shizuoka"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such as beef tendon, black hanpen, fish paste, daikon radish, and eggs are skewered, stewed in a black colored Dashi (=Japanese soup stock), and served with "Aonori (green laver)" or fish stock powder. In the city, they are sold at candy stores, so many people have been familiar with them since childhood as a substitute for snacks. "Shizuoka Oden" began in the Taisho era (1912-1926), but its popularity grew after World War II when beef sinew and pork innards, which had been disposed of, were used as oden ingredients. Since that time, fish and shellfish landed in Suruga Bay were available, and fish paste products made from fish surimi, such as kurohampen, were used as ingredients for oden.
• 🍱Shoi Meshi📍 ShigaShoimeshi is a traditional dish cooked with soy sauce, and is a traditional dish of the Shin-Asahi area of Takashima City. It has been made in a traditional way called the "nitate" or "yudate" method, in which the ingredients are boiled in dashi(=Japanese soup stock) and seasonings, and the rice is added to the boiling water and cooked. This method is believed to have originated from the ritual of "yudate," in which boiling water is used for divination and purification. Shoimeshi is said to have been named after the "shoi" in "wasshoi (a shout)” because it was also eaten during festivals. There is also a theory that "shoyu-meshi" became "shon-meshi" with an accent.
• 🍲Shokkara Soup📍 Tokyo"Shokkara Soup" is a dish made by simmering minced small muroaji fish that has been fermented with salt (known as "shokkara"), along with vegetables such as ashitaba and satoimo (taro) that are found on the islands. This dish is a part of the culinary culture of the Izu Islands, particularly prominent on Mikurajima Island, and it's known as "enbai soup" on Izu Oshima Island. Muroaji fish is a crucial ingredient in the cuisine of the Izu Islands and is used in making the local specialty "kusaya." The term "kusaya" is believed to have originated from the alternate name of muroaji fish, "kusayamoro." There's also a theory that it got its name from the phrase "kusaikara kusaya," which was used among fishmongers in Edo (old Tokyo). "Shokkara" is a fermented fish sauce made from muroaji fish. After being salted and left to ferment for about a month, shokkara develops a distinct aroma, rich flavor, and is also rich in nutrients. Ashitaba and satoimo help balance out the strong smell and saltiness of shokkara. This dish embodies the wisdom of the island residents and the deliciousness of the island's local products.
• 🍲Shottsuru Nabe📍 Akita"Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stock) made from the traditionally handed-down fermented salted fish sauce known as "Shottsuru," with the addition of "Hatahata" (=Japanese sandfish). This winter specialty is popular in Akita because, from November to December, the prime season for "Hatahata" (=Japanese sandfish), it is most abundant in the waters off the coast of Akita Prefecture compared to the rest of Japan. "Shottsuru" is a fish sauce made from salted fish left to stand for at least a year until the fish dissolves. It is then strained to extract "Umami (=a savory essence)," serving as a traditional seasoning in Akita Prefecture. It was developed as an alternative to soy sauce during a time when soy sauce was considered a luxury item. "Hatahata" (=Japanese sandfish), typically residing in deep-sea waters of 500 meters, appears near the coast during stormy weather and thunderous times, coinciding with their spawning period. Known as "Hatahata-gami" in ancient language, derived from the thunder deity, it's also called "Kaminari-uo" or Thunderfish. This dish combines the refined flavor of "Hatahata" (=Japanese sandfish) with the crunchy fish roe called "Brico," accompanied by a light soup and the distinctive aroma of Shottsuru, creating a harmonious taste with a smooth richness. Ingredients such as tofu, Japanese leek, and Napa cabbage are often included, but in the birthplace, Oga, enjoying a simple soup only with "Hatahata" (=Japanese sandfish) is the tradition.
• 🍲Shouga Miso Oden (Japanese Fishcake Stew with Ginger Miso)📍 AomoriIn Aomori city and surrounding areas, it is customary to eat Oden (=Japanese fishcake stew) with grated ginger and miso. People began to eat Oden in this way after the war. It was first sold at the black market by women to those who traveled to Hakodate, Hokkaido on the Seikan Liaison Ship in extreme cold weather. In Aomori, miso is used frequently for cooking. "Shouga miso oden" is unique in that it uses local ingredients such as whelk caught in Mutsu Bay, "Nemagaridake" (=curved-root young bamboo shoots), "Daikakuten" (=thin and large deep-fried fish cake), and "Botanyaki-chikuwa".
• 🍚Shouga-meshi (Ginger Rice)📍 WakayamaIn sandy area with soft ground along the Kinokawa River (like Kasei and Nunohiki area in Wakayama City), ginger has been grown since early Era (early 20th century) to make most of its mild climate. Authentic open-field culture of ginger started in 1947, and greenhouse cultivation became common during the 4th decade of Showa Era (1965~1974). Therefore, the cultivation area of ginger has been getting bigger. Young ginger, planted in winter and harvested in summer, is mainly grown, and the area is one of famous place for producing ginger in Japan. The later it is harvested, the worsen its quality. That's why it is harvested with 180days from planted. To prevent the ginger from drying and fading the color, it is covered with plastic sheets immediately and delivered to a workshop for washing with water. These process makes young ginger look white. Young ginger is less spicy and contains more liquid compared with regular ginger, you can enjoy fresh texture. It is delivered on the day of harvest to markets in Keihanshin area (Kyoto, Osaka, Kobe) and also to Tokyo and Nagoya. It has also a great reputation as a ‘gari' (pickled ginger used in sushi), it is used by famous chef, high-end Japanese restaurants and high-ranked sushi restaurants. ‘Shoga-meshi', cooked rice with young ginger, has fresh smell, which makes us hungry. You can add young ginger on the freshly cooked rice and steam a while, then mix before serve to enjoy refreshing flavor.
• 🍱Shouyu mame📍 KagawaDried fava beans are roasted and soaked in soy sauce, sugar, and red pepper paste while still hot. Unlike boiled beans, roasted beans are soaked in soy sauce before being soaked in soy sauce, which gives them a unique texture that crackles in the mouth when lightly chewed. It is believed that soy sauce bean production began in Sanuki (present-day Kagawa Prefecture) during the Edo period. Some believe that soy sauce brewing began on Shodoshima Island during the Bunroku period (1588-1591), and that the beans were roasted to serve pilgrims on their 88th pilgrimage to the 88 temples on Shikoku Island, and the roasted beans fell into a nearby jar of soy sauce. The flavor of the beans and the soy sauce combined well, and the beans tasted delicious. The cultivation of fava beans spread throughout Japan after the Meiji period (1868-1912). Since Kagawa Prefecture is blessed with a mild climate that is ideal for growing fava beans, farmers began to grow fava beans as a side crop to rice, and they have become one of the most popular vegetables in Japan. In the past, "soy sauce beans" were made from a type of bean called "Sanuki nagasaya," but most of the dried fava beans used to make soy sauce beans today are imported.
• 🍱Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds)📍 Nagano"Shoyu Mame" or "Soy Sauce Beans" is a fermented food traditional to the northern and central Shinshu region. It is made by fermenting steamed soybeans or black beans with seed koji(seed malt), creating a fermented product with the savory flavor of soy sauce, akin to "eating soy sauce." It should not be confused with the regional dish "Shoyu Mame" from Kagawa Prefecture, which uses soramame (fava beans). For "Shoyu Mame" in Nagano, steamed soybeans or black beans are fermented with rice koji, and then soaked in raw soy sauce. The mixture is manually stirred every day while monitoring the fermentation process. After fermenting for over a month, the result is the flavorful "Shoyu Mame." Nagano Prefecture, known for having the highest number of miso storehouses in Japan, has a deep-rooted fermentation culture. Various fermented foods, such as "Koji Amazake," "Shio Koji," and "Shoyu Koji," utilizing koji, play a significant role in the local culinary traditions. In the Ina region, people make "Shiromiso" by adding beans to amazake and letting it mature for a few days, which is then enjoyed with mochi during the New Year. In the Saku region, a firmer type of amazake with added beans, known as "Amamiso" or "Onattou," is prepared and enjoyed by dipping mochi in it during the New Year festivities.
• 🍱Shoyu no mi📍 YamagataShoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (pressed barley is sometimes used), rice, and seed koji by adding salt water and letting it sit while stirring. Soy sauce and sake are added instead of salt water, and with this method, the soy sauce is ready to eat in about one week to 10 days. In the Shonai area, it is said to have been eaten since the Edo period (1603-1867). The flavor can be sweet or salty, depending on the amount of koji used. It is also called "amabisho" or "amapicho" in some regions.
• 🍱Shoyu-meshi📍 EhimeSince the Muromachi period (1333-1573), stir-fried soy sauce rice has been called "Shouyu meshi" and has been a popular local dish for celebrations and other occasions. It has been handed down in the Matsuyama area since ancient times. As it is a simple dish made with ingredients that common people had at hand, it was often made to entertain guests when they came to visit. It can be enjoyed throughout the year by adding seasonal ingredients such as Butterbur and Bamboo shoots in the spring, and Taro, Chestnuts, and Ginkgo nuts in the fall. These days, seafood and chicken are often added, while the traditional "Shoyu-meshi" is made mainly with vegetables and dried fried Tofu, which provides vegetable protein and at the same time gives it a rich and very tasty flavor. In the 1950s, a Bento(Lunch box) store in the town of Matsumae rearranged this recipe to create the "Shoyu-meshi” Bento box. The rich, soy-sauce flavored rice is fluffy and tasty even when cold, and the rice is topped with Chicken, Lotus root, Shiitake Mushrooms, Bamboo shoots, Royal ferns, and other vegetables that have been simmered in soup stock, making it a nutritious and satisfying meal for commuters to pick up at the station.
• 🍱Shoyu-no-mi (Soy sauce seeds)📍 Yamanashi"Shoyu no Mi" is a preserved food that has been passed down in the Ashiyasu region, made by fermenting soybeans and koji (malted rice). It is a local dish unique to the Ashiyasu region. The Ashiyasu region has long been characterized by its sloped terrain and cold climate, making it unsuitable for conventional vegetable cultivation and rice farming. Soybeans, known for their cold resistance, have been cultivated abundantly in this region. In each household, soy sauce is made from soaked soybeans, and the leftover beans become "shoyu no mi," a nutrition-packed side dish and valuable source of protein. This practice has been a tradition, and even though soy sauce is now readily available, "shoyu no mi" continues to be made and cherished every year. The preparation method varies among households, and due to the use of koji in the fermentation process, the taste and aroma subtly differ based on factors such as temperature and the skills of the maker.
• 🍱Shumai📍 KanagawaYokohama City is the largest consumer of“ Shumai” in Japan. While the average annual consumption of “Shumai ”(excluding frozen foods and meals at restaurants) in Japan is 1,093 yen, Yokohama is more than double at 2,248 yen. Kawasaki follows close behind at 1,951 yen（※）. This is largely due to the presence of Shumai from Kiyo-ken, a well-known specialty of Yokohama, and Yokohama Chinatown, the mecca of Chinese cuisine. Kiyo-ken was first established in 1908 at Yokohama Station (present-day Sakuragi-cho Station). Inspired by the Shumai that were served as Tsukidashi（Starter） in Nankin-gai (present-day Yokohama Chinatown), the company developed Shumai using dried scallops as an ingredient, which tasted good even when cold, and began selling it to station passengers in 1928. Soon, Kiyo-ken's Shumai became well known throughout Japan as a Yokohama specialty. In addition, Yokohama has a strong image of Chinatown as a tourist destination, and “Shumai” itself is thought to have become a Yokohama specialty. Today, Kiyo-ken's stores in train stations on Kanagawa Prefecture's railroad lines are a familiar sight to residents of the prefecture. Ministry of Internal Affairs and Communications, Household Survey (Households of two or more persons) / Ranking of Prefectural Cities and Government-designated Cities by Item / 2018-2020 Average
• 🍱Shusse Imo📍 TokushimaDuring periods when rice was insufficient, people commonly ate tubers in place of rice in the southern part of the prefecture, which includes Kaiyo Town. "Shusse imo" is a local food devised among the variety of tuber dishes that are made. Steamed taro were fit into a cylinder, wrapped with smooth red bean paste and sliced into rounds. In the past, shussei imo were made in place of ohagi (rice balls with red bean paste); tubers were eaten as rice and thus promoted ("shusse") to the status of rice, and because of this shusse imo was given this auspicious name. Nowadays it is typically made with sweet potatoes instead of taro. Besides both azuki beans and sweet potatoes having a high fiber content, azuki beans have polyphenol and sweet potatoes are abundant in vitamins and nutrients like potassium, so it's handy not only a meal that fills you up, but as a food with a great deal of nutritional value.
• 🍲Simmered Deep-fried Yuba Roll📍 Tochigi"Simmered Deep-fried Yuba Roll" is a traditional Nikko City dish made by rolling up and deep frying yuba, seasoning it, and simmering it. It is said that "Yuba" was introduced as an ingredient in vegetarian cuisine by Buddhist monks returning from study in Tang Dynasty China, and spread throughout the country. “Shugenja", who abstained from eating meat, had a long-standing custom of eating "Yuba", which is thought to have spread to the general population. It is generally written “湯葉(meanings hot water leaf)," but in Nikko, it is written “湯波(meanings hot water wave)". "Nikko Yuba" is made by using a metal skewer and scooping the “Yuba" into the center of the thin skin, which is thick and voluminous with a wavy surface. "Deep-fried Yuba Rolled" is a type of dried "Yuba" that is made by rolling up a layer of raw “Yuba" into a stick shape, cutting it into round slices, and deep frying it in oil.
• 🍲Simmered Runner beans📍 GunmaThe Agatsuma region grows a variety of agricultural and livestock products, including vegetables, Konjac(=yam cake) potatoes, and fruits. Among them, runner beans, also called "flower beans", are grown in the highlands of Nakanojo Town, Tsumakoi Village, Kusatsu Town, and Naganohara Town, and are a specialty of the Agatsuma region. These large-fruited green beans grow only in cool summer climates at altitudes of 900 to 1,300 meters above sea level, and those grown in the Agatsuma region are especially well known and named "Kogen Hanamame” (=highland flower beans). The most common way to cook runner beans is to cook them as “Nimame (=simmered beans)", which allows the flavorful taste of the beans to be enjoyed as it is. The flavor is light, but with a hint of sweetness. Since runner beans are dried and preserved, it is believed that the “Nimame (=simmered beans)", which is made by simmering them softly to make them easier to eat, took root. Many of the dishes using runner beans are also arranged recipes after they are boiled.
• 🍲Simmered Stir-fried Royal Ferns📍 KōchiIn mountain villages, "fried royal fern with oil," tofu paste, and simmered vegetables have been eaten since ancient times. Otoyo Town, located in the central part of the Shikoku mountain range, is one of the most famous places in Kochi Prefecture for the production of royal ferns. The town covers a vast area of 315.06 km2, more than 80% of which is covered by mountains and forests. Settlements and arable lands dot the steep slopes at elevations of 200 to 850 meters, where paddy rice and yuzu are cultivated in addition to royal ferns. Royal ferns are an important dietary staple because they can be preserved for a long period of time when boiled and dried. Harvested in spring, royal ferns are processed into dried royal ferns or boiled in water and shipped. In the old days, royal fern dishes were often served as part of meals on the day of rice planting. Because they go well with oil, and oil-based dishes help people stay fuller for longer, royal ferns were highly valued by farmers.
• 🍲Simmered igami (Japanese parrotfish)📍 WakayamaCommonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish that can be found in the southern regions of Wakayama Prefecture. Igami has a distinctive fishy smell in summer, but from fall through winter, the smell disappears due to the fish's staple food of seaweed found on rocky shores, and its thick white flesh is plump and succulent. In Tonda in Shirahama Town and around Tanabe City, it is customary to eat boiled whole igami instead of sea bream during the New Year. Igami is also a key part of fish dishes served during festivals. It is said that the name “budai” originated from a saying that “lords would eat tai (sea bream), and the common people would make do with fish that had “tai” in its name”. Igami was not a particularly popular fish for eating, but it is thought that it gained popularity because of its delicious taste.
• 🍜Soba📍 Tokyo“Soba” is a noodle dish made from Buckwheat flour made by grinding Buckwheat seeds, adding a binder and water, and kneading the mixture before cutting it into long, thin strips. “Soba” itself has been eaten since ancient times, but it was not until the Edo period (1603-1867) that people began to eat “Soba” as noodles as we do today. For a long time,“ Soba” was made into flour and served as a kneaded dish or as a grain, but at the beginning of the Edo period, “Soba ”noodles were served in temples and gradually came to be sold alongside “Udon”（Wheat flour noodle） in Edo towns. Edo people preferred “Soba” to “Udon”, and the “Soba” restaurants, starting with “Kendon-Soba”, expanded from big “Soba” shops to “Yatai- Soba”( small-stalls). In the late Edo period, Soba noodle shop menus included “Mori-soba”(serve as cold), “Hanamaki-soba”(topped “Nori”seaweed on the hot “Soba”), “Tempura-soba”, “Arare-soba(topped grilled small mochi on the “Soba”)”, “Shippoku-soba(topped various vegetables on the “Soba”)”, and “Kamo-nanban(Duck on the”Soba”)”. It is said that "Udon in the west and Soba in the east" but it can be said that this dish was perfect for short-tempered Edo people. In the middle of the Edo period, 'Yotaka soba' (also called 'Fu-rin Soba'), which served hot “Bukkake” (broth poured over the “Soba”) a street stalls, also appeared. “Sunaba”, “Sarashina”, and” Yabu” are the three most famous”Soba” restaurants in Tokyo. “Sunaba” has thin white noodles, “Sarashina” has transparent noodles, and” Yabu” has greenish noodles made from the endocarp of the buckwheat plant. “Yabu-soba”, which is said to have its roots in “Zoshigaya”, is characterized by the salty broth favored by Edo people.
• 🍜Soba Kakke📍 IwateThe northern parts of Iwate Prefecture are affected by the Yamase, a cold east wind, and the winter climate there is extremely cold. As a result, there were not so many rice paddy fields and different types of millets such as wheat and buckwheat were grown instead and ground into flour. “Soba Kakke” is a traditional dish born during the rule of the Nanbu clan. Buckwheat flour is kneaded and flattened, then cut into small triangles. The triangles of flour are boiled with daikon radish and tofu, and eaten with garlic miso. It has been a popular warm dish, served to guests and on other special occasions. In the past, “Kakke” referred to the black “Soba Kakke” made from buckwheat flour, but in recent years, the smooth texture of white “Mugi Kakke” made from wheat flour has also become popular. The word “kakke” is said to originate from the word “kakera”, meaning the pieces of dough that are cut off when making soba noodles, or from the phrase “ka, ke” meaning “now, please eat” in the local dialect.
• 🍜Sobagome zousui/Sobagome jiru📍 TokushimaIn the past, the Iya region of Tokushima was surrounded by mountains, and the climate was considered difficult for rice to grow. It is said that when the Heike clan came to the Iya region after losing the Genpei War, they grew buckwheat seeds, which were a good substitute for rice and had a short growing season, and began to produce buckwheat noodles. Soba-mai Zosui (buckwheat rice porridge) is a local dish born from this soba culture. Normally, buckwheat is made by grinding buckwheat seeds into flour, but in soba-mai zosui, buckwheat seeds are boiled in salted water, shelled, and dried. The buckwheat seeds are then boiled in salted water, peeled, and dried. Buckwheat is high in protein, minerals, and dietary fiber, and has high nutritional value on its own. Zosui, or rice porridge made with buckwheat and plenty of vegetables and meat, is a well-balanced dish that is still popular among the people of the prefecture today.