regionalfoodjapan– tag –

The Tochi otome strawberry, or とちおとめ, is a symbol of Japan's dedication to agricultural excellence and a treat cherished across the country. Known for its perfect balance of sweetness and acidity, this strawberry has become a belove...

In the heart of Japan's Tochigi Prefecture lies a culinary secret known as Mimi Udon. This local specialty is full in terms of history and folklore, with a shape that holds a special meaning. This article will take you on a journey to ex...

Ao chu, a rare type of shochu from the small volcanic island of Aogashima, is more than just a drink; it’s a taste of a remote culture and a tradition passed down through generations. This article will tell you about what makes this spir...

Nikko, a city in Japan famous for its beautiful shrines, temples, and stunning natural landscapes, also has a special local food deeply tied to its history and culture: Nikko Yuba. This article will take you on a journey to discover what...

In Tochigi Prefecture, Japan, Chitake udon is a long-standing dish deeply embedded in the local culture. It holds a significant place in regional cuisine, connecting people to the area's agricultural past and natural resources. This arti...

Herahera Dango is a unique Japanese sweet from the Sajima area of Yokosuka City in Kanagawa Prefecture. This flat rice-flour dumpling comes with sweet red bean paste (anko) and has a chewy, nostalgic taste. In this article, we explain wh...

Have you ever come across a Japanese dish that tastes both rich and deeply savory, yet comes from a centuries-old preservation technique? If so, you may have already experienced the magic of Syoyuzuke (醤油漬け)—a traditional method of m...

Kanko yaki (かんこ焼) is a traditional drum-shaped snack from the Tsukui area of Sagamihara City in Kanagawa Prefecture. Its name comes from its round shape, which resembles a small gagaku drum (kakko) used in Japanese court music. This ...

This article is about a special food from Japan's Ishikawa Prefecture. This dish, called Fugu no ko no kasuduke, shows how people have preserved food for a long time. It is a unique and clever dish that turns a dangerous ingredient into ...

Sake manjyu is a Japanese steamed bun made from wheat flour dough fermented with rice koji (natural sake yeast) and filled with sweet red bean paste. The koji fermentation makes the dough soft and fluffy, giving the bun a gentle sake-lik...