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At Kochi’s Sunday Market, packs of local sushi may look nothing like the nigiri you know. Pink buds, green stalks, and dark mushrooms replace the seafood that many visitors expect....
Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi,...
Kaizoku Ryori translates as pirate cuisine, and it means grilling seafood yourself at the table in southern Tokushima. Spiny lobster, abalone, turban shells, and scallops go straig...
Picture a clay pot on a winter table in Hiroshima, its inner rim coated with a thick ridge of miso. That ridge is the whole point of Kaki no Dotenabe, a Hiroshima oyster hot pot. O...
Climb the hundred stone steps at Oiwasan Nissekiji Temple, and the smell that reaches you is dashi. Oiwa somen is the noodle specialty of the Oiwa district in Kamiichi Town, Toyama...
OGAWA, Japan >> Kappo Ryokan Futaba is a restaurant located in an area once known as the “Little Kyoto of Musashi” in Ogawa, Saitama prefecture. Musashi was the name of a for...
Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the clas...
Kōyō-zuke (紅葉漬), also written koyo-zuke or koyozuke, is a ready-to-eat fermented salmon specialty from northern Fukushima Prefecture. Producers make it by curing and maturi...
Sweets Hyogo and Osaka Chocolat Republic - Kobe maisonleroux - Kobe Gf kitchen - Akashi Ujien Kissako - Kobe
Yokkaichi Tonteki is a Japanese pork steak from Mie Prefecture in central Japan, sautéed with whole garlic cloves and finished in a dark garlic sauce. Locals treat it as a local sp...
Below the ruins of a castle on Beppu Bay, fresh water seeps up through the seabed. Hiji Town in Oita Prefecture gives its local marbled flounder a name of its own: Shiroshita Karei...
Picture a Japanese yellowtail raised on feed that contains locally grown citrus peel. It may sound unusual, but in Tokushima the idea has become a recognized regional brand. Sudach...
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
Open a bowl of miso soup in Tokushima and the seaweed inside may not behave the way you expect. It holds its shape and bites back a little. Locally, that seaweed is often Naruto wa...
In Japan, Osaka is world-famous for its delicious style of okonomiyaki—a savory pancake loaded with flavor. While it might look simple on the surface, achieving the ideal balance o...
Koshu miso (з”Іе·ће‘іе™Њ, KЕЌshЕ« miso) is a regional miso associated with Yamanashi Prefecture in central Japan. In its traditional form, producers ferment soybeans with both rice...
Rock out as you dance your way to handmade sanuki udon. Having a meal out is a great experience now and again, but cooking for yourself not only allows you to customize your meal t...
Travelers love Sumiyoshi’s kishimen, but there’s a way to skip the long line and get a better deal on your meal. Nagoya an outstanding destination for traveling foodies, thanks to...
In Oita, some pigs eat rice before they reach the table. That simple detail sits behind Kome no Megumi pork (米の恵み), the prefecture’s unified pork brand. The name means “blessin...
A bowl of hot rice arrives topped with slices of raw tuna, glossy with a sweet sesame-soy sauce. That bowl is Hyugadon (гЃІг‚…гЃ†гЃЊдёј), a Japanese marinated tuna rice bowl from T...
郡山へは、お腹を空かせて出かけよう。老舗の甘いパンから漆黒のラーメン、香ばしいキャベツ餅や鯉料理まで、地元で愛される知る人ぞ知る極上の味覚を、私があなたにこっそり教えます。
10月17日から「スイパラ秋の大収穫祭」を開催。全コースで新米「はえぬき」の塩むすびと、旬の野菜を使った豚汁を食べ放題で提供します。
This noodle dessert makes our brains malfunction. When it comes to Kagawa, udon is king. Not only is the climate ideal for growing wheat – udon is a wheat noodle – but locals in Ka...
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