Noppeijiru (Niigata Prefecture)
Niigata’s Noppei soup is made with plenty of seasonal vegetables. Another characteristic of this dish is that it gives the taro a natural melty flavor and is sometimes topped with salmon roe.
Sasa sushi (Niigata Prefecture)
Sushi rice is placed on top of bamboo grass, and pressed sushi is made with familiar ingredients such as wild vegetables and river fish.
It can be preserved because it uses vinegared rice and bamboo leaves, which have antibacterial properties.
Masu Sushi (Toyama Prefecture)
A circular bowl is lined with bamboo leaves, filled with salted and seasoned trout fillets and vinegared rice, wrapped in bamboo leaves and weighed down with stones.
Buri-Daikon (Toyama Prefecture)
Toyama Bay yellowtail ARA, known as the king of natural yellowtail, is soaked in boiling water, and daikon radish simmered in soy sauce, sugar, and dashi is added.
In addition to yellowtail daikon, yellowtail can also be eaten as a winter delicacy in sashimi and teriyaki.
Kabura Sushi (Ishikawa Prefecture)
A type of Nare sushi in which fatty yellowtail is pickled in salt, sandwiched between seasonal turnips, and marinated in amazake.
Kabura sushi, whose fermentation is suppressed and gradually ripened in the harsh cold of Hokuriku, is a popular Kanazawa flavor.
Jibu-ni (Ishikawa Prefecture)
It is a soup dish made by boiling duck meat (chicken), wheat gluten, vegetables, mushrooms, etc. in stock to thicken it.
Kaga vegetables such as bamboo shoots and lotus roots are also often used, and wasabi is added as a condiment.
There are various theories about its origin, including one that comes from the sound of boiling ingredients.
Echizen oroshi soba (Fukui prefecture)
Fukui’s signature “oroshi soba” is a simple dish of soba noodles with spicy grated daikon radish, green onions, and bonito flakes, topped with dashi stock.
Its richness is profound, and in recent years it has attracted attention as a longevity food.
Saba no Heshiko (Fukui Prefecture)
It is made by pickling mackerel with its internal organs removed and then pickling it in rice bran.It can be eaten as is or lightly roasted.
The origin of the name is said to be “heshiko”, which means pickled in dialect.
Houtou (Yamanashi Prefecture)
Pour the stock into a pot, add seasonal vegetables such as pumpkin and bring to a boil. Add flat flour noodles cut wider than udon and simmer until soft. Season with miso.
It is characterized by the fact that the soup is thick and does not cool easily.
Yoshida Udon (Yamanashi Prefecture)
The thick, hard noodles are drizzled with a broth of soy sauce, miso, or a combination of both.
The ingredients include boiled cabbage, carrots, burdock root, fried tofu, and horse meat.
It has a good reputation for its elasticity.
Shinshu soba (Nagano prefecture)
In Shinshu, buckwheat was once cultivated as an important food in regions where rice could not be harvested, such as highlands and mountainous areas.
The tradition of cooking soba has been passed down from generation to generation.
Oyaki (Nagano Prefecture)
Oyaki is made by seasoning vegetables and wild plants with miso or soy sauce, wrapping them in kneaded flour, and then grilling or steaming them.
Various types of yaki are made according to the season of vegetables and wild plants.
Kuri Kinton (Gifu Prefecture)
Boil raw chestnuts with their skins on, scoop out the insides while they are still hot, strain the chestnuts, add sugar and a little salt to the taste, and knead them over low heat.It is a sweet that is lightly squeezed with Chakin.
Houba Miso (Gifu Kenn)
Hoba miso is made by placing miso on dried magnolia leaves, mixing in your favorite toppings such as green onions, shiitake mushrooms, and pickled vegetables, then grilling the mixture on a charcoal grill.
The aroma of the miso and hoba leaves is wafting through the air, and when the miso begins to simmer, it’s ready to eat.
Sakuraebi no Kakiage (Shizuoka Prefecture)
Add green onions to raw sakura shrimp, coat with a little batter, and fry until crispy.
The crunchy texture and sweetness of the sakura shrimp are Crispy.
Unagi no kabayaki (Shizuoka Prefecture)
`Eel kabayaki” from Hamamatsu and Lake Hamana is grilled eel with the bones removed and dipped in sauce, and there are both Kanto-style and Kansai-style grills.
Not steaming it before baking gives it a Kansai-style and fragrant flavor. On the other hand, steaming it before baking is the Kanto style and makes it soft.
Hitsumabushi (Aichi Prefecture)
Finely chop the kabayaki eel meat and place it on top of the rice in a bowl.
You can enjoy the deliciousness of eel in three ways: as grilled, topped with medicinal herbs, or served with tea.
Miso nikomi udon (Aichi prefecture)
A thick red miso soup made with bonito flakes is mixed with extremely chewy noodles made from just flour and water, and ingredients include fried chicken tofu, eggs, and green onions, all cooked in a clay pot. It is a stewed local dish.
It is a nutritionally balanced dish containing meat, vegetables, and fried tofu.