Imo-mochi, which takes advantage of Hokkaido’s abundant agricultural produce, is a local dish widely loved by the locals, using potatoes as its main ingredient. This simple yet flavorful dish symbolizes the local culture and is widely enjoyed by people of diverse ages and is enjoyed at home and at local events. Hokkaido’s Food Culture and the Position of Imomochi Hokkaido, one of the centers...
In the magnificent landscape of Hokkaido, Bibai City brings a special opportunity to taste local history and culture through a traditional dish called Bibai Yakitori. This regional dish has long been a favorite of locals for its skillful use of local ingredients. Its popularity has continued unabated for generations. The Birth of Bibai Yakitori and Its History Bibai Yakitori was born in Bibai City,...
Ika-ninjin, a local dish to ease the winter cold in Fukushima, is an excellent side dish made with surumeika (dried squid) and carrots, seasoned with a sweet and spicy sauce. Its simple yet deep flavor is unforgettable once you try it. What is the charm of squid carrots? Ika-ninjinjin is a traditional local dish representing Fukushima City, characterized by its sweet and tangy taste....
Ishikari nabe is a traditional local dish from the Ishikari region of Hokkaido, where the harsh cold weather is a common occurrence. This dish was born from the wisdom of fishermen in Ishikari Town, located at the mouth of the Ishikari River, which echoes its name. In this region, where salmon fishing has flourished, the tradition of fishing has continued since the Edo period,...
Kameya Ryouchou, which graces the historic streets of Kyoto, has been preserving the tradition of Japanese confectionery for over 220 years. The secret behind the timeless popularity of these sweets is the use of the famous water that springs from Shijo Awasengai. This article unravels how the delicate flavors of Kameya-Ryocho were nurtured in the nature and culture of Kyoto and have been handed...
Tsuruya Yoshinobu has been preserving the tradition of Japanese confectionery in Kyoto for centuries. Its origins date back to the Edo period (1603-1867), when it flourished along with the culture of the tea ceremony, and it continues to carry on its techniques and spirit in the modern age. This article explores how Tsuruya Yoshinobu shaped Japanese wagashi culture and how it continues to retain...
