Tonburi is said to have been named after a corrupted version of "burikko (sandfish roe)," a dish from China that resembles sandfish eggs. Known as "caviar from the field," its appearance and texture have made it a popular dish among Akita residents.
Murasakihime
Two of Aomori Prefecture's specialties are plums and apricots. Their plump, ripe appearance evokes the richness of the region's climate. However, in fact, there are apricots in Aomori called "ume"...
There is a food ingredient that was once featured on a TV program and became a hot topic. It was called "hyo" (in the local dialect). The program was surprised to hear that "Yamagata residents eat weeds." It's true that it's a familiar food...
Have you heard of Shiroishi Umen, a local Miyagi gourmet dish? It's popular within the prefecture, but it's probably unfamiliar to people outside the prefecture. So, this time we'll be introducing Shiroishi Umen...
Hiroyuki Oka
In the Okitama region, located in the southwest of Yamagata Prefecture, pickling young round eggplants in a unique way has become a summer staple. Recently, the pickling method has been improved and made easier...
Okahijiki? Hijiki? You may be wondering what it means to call seaweed "oka." In Nanyo City, Yamagata Prefecture, field-grown hijiki, "okahijiki," adds color to the dining table. It's not often seen outside the prefecture...
You can almost always find tama konnyaku on skewers at any tourist spot in Yamagata Prefecture! Usually, there are 3-4 tama konnyaku on each skewer. Each skewer costs 100 yen...
When people think of Miyagi Prefecture's specialties, many will think of sasa-kamaboko (fish cake) and beef tongue, but in fact, "Sendai Naganasu-zuke" (pickled eggplant) is also a local specialty that has been loved in the prefecture for a long time. This time, we will introduce a souvenir that makes a great souvenir from your trip...
Hiroyuki Oka
Many people probably don't know what "Ukogi" means. In this article, we'll introduce the origins and delicious ways to eat Ukogi, a traditional vegetable that has been eaten in Yamagata for a long time.
Hiroyuki Oka
Located in the center of Fukushima Prefecture, Koriyama City is Japan's number one producer of edible carp. The region has a long tradition of carp-eating. Currently, the "Koriyama Koi-no-Yo Koi" project is underway to increase carp consumption and promote its deliciousness nationwide.
