日本食

Imomochi

Regional cuisine of Hokkaido. In an era that had not yet rice cultivation technology is developed, the cuisine was also conceived to enjoy the mochi without glutinous rice. Potatoes are to be come a blown potatoes boiled, and to have like is kneaded by the addition of starch after the powder is crushed. Finally, make it to the seasoning to your liking. Thing which put an mochi in soup is called "glutinous dumpling". In some cases, it is made using a pumpkin instead.

Chanchan-yaki

Hokkaido Ishikari regional cuisine that has been handed down in such local fishing town. Salmon was placed various ingredients therein are wrapped in foil to make in the braising. The origin of the name is "to cook baked is your father" chan "" The "Because chat in the make quick" "When you bake the salmon, make a sound that iron is promptly" "When the fishermen at work has eaten baked salmon stealing the master of the eye, had been hiding in the vest." "The sound of flint when you cause a bonfire" · Can not wait to the Dekiagaru, and the banging tableware with chopsticks had sounded To promptly "it is such a variety.

Hittsumi

A kind of Suiton has been eaten in Iwate Prefecture, Japan. I come mixed with water to flour, to the finely torn pot along with the season of taste to pull it from the place about 1-2 hours. "Minced fish" and "taking throw", "hat" and call it even various "cut bat" by region. Since pinching and pulling when you want to pan, and that came to be called Hittsumi.

Dongara-jiru

Cuisine Yamagata Prefecture Shonai of fishermen had eaten on board the local cuisine of origin. Name only cod and belly clogging body and glass, from the fact that you are using the "Dogara (Dougara)". After you have under processing the cod, and simmer to put himself and belly pan. The Nita~tsu to make it by Hitonitachi to put the things of your choice such as miso and radish Once.

Shimotsukare

　Such as head and scraps of vegetables of salmon as it stewed in sake lees mixed with grated radish, Tochigi, Gunma Prefecture, Local cuisine of tradition transmitted to the northern Kanto region such as Ibaraki Prefecture. It is also referred to as "tooth found" "Shimitsuka been" "Sumitsuka is". In Tochigi Prefecture is in the habit of hope cormorants tacks good health in preparation for Inari shrine with red rice on the day of Hatsuuma. You can eat it cold, you can eat it warm, eating leave the nest, there is a different way of eating to be eating over the rice. Also, I completely different as the taste even by home to make this.

Hukagawa-Meshi

In cuisine multiplied by the clear soup of clams in rice, Local cuisine of Edo which were considered to fit the busy fishermen of life. Quickly from that nutritional value is also high on the make, that there was also to bring to lunch. Can be divided into Shenzhen bowl to apply to generous Shenzhen rice and clear soup to the rice wind is cooked to say a little finely. 　

Kishimen

　Aichi Prefecture specialty of noodles using a wide range of thin noodles. To distinguish it from ordinary noodles, and is also called a flat casting noodles. Since noodles is thin, less time to be boiled up, stiffness is weakened as compared with the normal noodle. As with normal noodles, other to eat along with the green onions and deep-fried tofu, also arrange dishes such as curry noodles have appeared.

Koshu-Hoto

By the dough made with flour that was kneaded to noodles you want cheesy, dishes simmer in miso-based soup with vegetables. However, the form of and Hoto such as Mizu-dan, there is also Hoto has changed you are a form of "ear", I can not say that categorically is in the form of noodles.

Itoko-ni

The most significant feature of Itokoni is finally added to make red beans was seasoned with soy sauce or miso. From that go into "additionally people" from boiled hard material, which was subjected to "Hey" or cousin the "Hey" is one of the etymology. Addition of Niigata Prefecture, vegetarian food that is also eaten in Yamaguchi Prefecture and Kagawa Prefecture.

Nare-sushi

In mackerel was made to let issued with salt and white rice dishes, Kyoto was the Introduction from Kinki been widely eaten in inland of Chugoku cuisine. And which was devised in order to save long the valuable fish in inland, Jukusushi of Kyoto has also become one of the famous Kyoto cuisine.

Nyuumen

To the boiled noodles, multiplied by the hot soup dishes. Unlike general somen, putting a lot of ingredients in the rainy season, and the like as a feature. One theory, "Nyumen" It is also said that pronunciation of "Nimen" was Deki dull.

Menn

And put boiled whole one fish the sea bream to Somen, bringer of good luck cuisine to eat over the broth. Taimen is eaten in such as weddings and year Celebration, meaning is also rice say that "honor (face-to-face)," "celebrate the two families were facing happily" from the fact that you read and especially at a wedding.

Guruni

"Guru" is a Tosa dialect, there is a sense that fellow, together. That simmer radish and carrots, root vegetables such as sweet potatoes together, became the origin of this name. Generally in cahoots boiled in the winter of cuisine, seasoned are different in various regions.

Funankogui

The crucian carp of remains alive wrapped in kelp, along with vegetables such as radish and lotus root, Saga Prefecture, local cuisine of stewed long time such as miso and syrup. The name is said to be "Kogori" of "(boiled) stiffness of crucian carp" was dull, originated was Otomonomiko Princess, the daughter of Tenmu "Princess Tōchi" is, know the Tenmu assassination of Otomo how Te, it is said to be derived from the fact that it was known to his father to hide the document in the belly of the crucian carp.

Obi-ten

The fish that can be taken in coastal waters and to surimi, fried in oval type and mix the tofu dishes. Mainly miso and soy sauce, seasoning is done in brown sugar, it is as it is food, not that it is or boiled. Because tofu is in, and become fluffy and then texture than Fried fish balls.

Ikinaridago

And kneaded the rice cake or flour to batter the sweet potato and red bean sauce that was sliced and wrapped in flat stretched dough, steamed food. Has the unusual feature as the confectionery that continue to be made to the traditionally In the general household in local. And meaning that the origin of the name is said to be a short period of time can make "suddenly", it is said to have overlapped and sense of confectionery that put out suddenly even suddenly come visitor, to cook a raw potato "living become" the (suddenly) .

Tebichi-jiru

Tebichi and intended to be changed originally "Guide" is blunt, although in Okinawa were meant simmered dishes, for the use of pig's feet for simmered dishes were many, it is currently used to refer to pork leg Speaking as Tebichi is greater. Tebichi, in addition to soup also boiled, are eaten on a daily basis as such Oden of ingredients.