Classification : Others

Comment : Representative of Osaka’s “konamon” culture. “Konamon” refers to food made with wheat flour. After the end of the Pacific War, it spread as a substitute food for rice shortages. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Local dishes loved by the nation” and “Our Regional Cuisines”.

Classification : Others

Comment : Takoyaki is also a symbol of Osaka food culture. However, its origin is said to be Akashiyaki in Hyogo Prefecture. Akashiyaki is dipped in dashi stock, and Osaka takoyaki is eaten with sauce. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Local dishes loved by the nation” and “Our Regional Cuisines”.

Classification : Others

Comment : Obanzai is a home cooking in Kyoto. Seasonal ingredients such as seasonal Kyoto vegetables are used. There are 37 traditional Kyoto vegetables, including Shogoin radish, Shogoin turnip, Kamo eggplant, and Kujo green onion.

Classification : Meat dish

Comment : Nikujaga, a national home-cooked dish, originated in Maizuru City, Kyoto. Nikujaga was a dish that was made instead of beef stew in Maizuru naval port during the Meiji period.

Classification : Sweets

Comment : Warabi mochi is a Japanese sweet made by adding water and sugar to bracken flour and then cooling it. In particular, warabi mochi became a specialty of Nara Prefecture, as it was a famous production area for bracken starch. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.”

Classification : Seafood

Comment : Spiny lobster is in season from October to April. Spiny lobster is delicious as sashimi, grilled, or in miso soup. Selected as Mie Prefecture’s “PRIDE FISH” by the National Federation of Fisheries Cooperative Associations.

Classification : Others

Comment : There are three types of Kyoto ramen: pork bone soy sauce ramen, backfat ramen, and white chicken broth ramen. All of them are characterized by their thick and rich soup.

Classification : Meat dish

Comment : In contrast to pork cutlets in the Kanto region, which has a pork culture, gyukatsu spread in Kansai, which has a beef culture. “Beef Cutlet Kyoto Katsu Beef” is famous in Kyoto and nationwide.

Classification : Donburi

Comment : “Shirasu-don” is a bowl of boiled whitebait on top of hot rice. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.” In addition, “Wakayama Prefecture Whitebait” has been selected as Wakayama Prefecture’s “PRIDE FISH” byJapan Fisheries Co-operative. The best seasons are spring and autumn.

Classification : Others

Comment : In the Asuka period (592-710), Kampo medicine was introduced from mainland China and included ingredients and dishes. Medicinal cuisine arranged in a modern style is a dish unique to Nara Prefecture, the ancient capital.

Classification : Others

Comment : Nankinmachi, Kobe’s Chinatown, has many shops specializing in pork buns. Even the pork bun skin is flavored and delicious. They are often bought as souvenirs.

Classification : Others

Comment : Kyoto is blessed with high-quality underground water and fresh water, which are indispensable for tofu, so it is possible to make delicious tofu. Yudofu, which uses tofu with an elegant flavor, is a winter tradition.

Classification : Others

Comment : Yuba is an essential ingredient in vegetarian and kaiseki cuisine. Like tofu, yuba is made only from soybeans and water, and it is made possible by Kyoto’s high-quality water. In Kyoto, there is also a dish called “yuba” donburi.

Classification : Udon

Comment : Ise udon is a thick udon noodle without firm texture. It began to be served by pouring dipping sauce over noodles that had been kept boiling so that visitors to Ise could eat them right away. It has been selected as one of “100 selections of local dishes” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Classification : Others

Comment : Kyoto vegetables are indispensable for Shojin cuisine. There are 37 traditional Kyoto vegetables, including Shogoin radish, Shogoin turnip, Kamo eggplant, and Kujo green onion.

Classification : Others

Comment : Kori-dofu made in Koyasan spread throughout the country as a dish of Shojin cuisine. Koya-dofu is made by freezing tofu, aging it at a low temperature, and then drying it.

Classification : Meat dish

Comment : Osaka is said to be the birthplace of offal dishes. The origin of the word “hormone” is the Kansai dialect “harumon” (something to throw away). With the improvement of refrigeration technology, the preservation condition has improved, and the horumon’s peculiar smell is disappearing.

Classification : Others

Comment : Unlike takoyaki in Osaka, it is eaten with dashi broth. In Akashi, it is called Tamagoyaki. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Local dishes loved by the nation” and “Our Regional Cuisines”.

Classification : Meat dish

Comment : Like Osaka Prefecture, Hyogo Prefecture is also famous for kushikatsu. Unlike in Osaka, the batter is thicker and many restaurants offer two types of sauces.

Classification : Others

Comment : Shojin ryori is a dish served to visitors to Kongobu-ji Temple on Mt. Koya. Do not use animal products such as meat or fish. Kaiseki cuisine is derived from Shojin cuisine. The food eaten by monks in training and shojin ryori are completely different things.

Classification : Donburi

Comment : A rice bowl topped with fresh whitebait from Awaji Island in Hyogo Prefecture. The season is from May to November. Selected as Hyogo Prefecture’s “PRIDE FISH” by Japan Fisheries Co-operative.

Classification : Fried food

Comment : Tatsuta-age is a dish around the Tatsuta River, such as Ikoma City and Ikaruga Town in Nara Prefecture. Chicken karaage is fried with wheat flour, but Tatsutaage is seasoned with soy sauce and then fried with potato starch.

Classification : Others

Comment : The Saba Kaido, which transported mackerel caught in Wakasa Bay to Kyoto, also had a Kosai route through Lake Biwa. This is why mackerel sushi has become a local dish in Shiga Prefecture, which has no sea. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.”

Classification : Soba

Comment : Cha soba is buckwheat flour mixed with Uji matcha. It is mainly produced as dried noodles. Cha soba was already eaten in the Edo period.

Classification : Meat dish

Comment : “Seasoned Kashiwa” that can be eaten in Takashima City, Shiga Prefecture. A dish in which chicken kashiwa is seasoned with miso sauce or soy sauce sauce and grilled. Originating from Torinaka Main Store.

Classification : others

Comment : Saikyo-zuke is made by marinating fish or meat in Saikyo miso from Kyoto. Saikyo-yaki is made by grilling this Saikyo-zuke.

Classification : Others

Comment : Modern-yaki is Osaka’s okonomiyaki with yakisoba added. It is a different food from the thin crust Hiroshima-style okonomiyaki.

Classification : Others

Comment : A dish of vegetarian cuisine developed in Koyasan. Sesame and Yoshino arrowroot are raw materials. Sesame is said to have been brought back from Tang by Kukai (the ambassador for the spread of the law). It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.”

Classification : Hot pot / Soup

Comment : A hot pot made with mallards that fly to Lake Biwa. Duck hunting is only available in winter from November to March. It has been selected as one of the “100 selections of local dishes” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

分類 : 其他分類

評論 : 用柿葉包覆鯖魚和醋飯的料理。柿葉是使用富含丹寧酸的澀柿子葉。柿葉壽司被農林水產省評選為“鄉土料理百選”和“我們的鄉土料理”之一。