Dishes In Hokkaido
| 1．Ainu cuisine | ||||||
| Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. Also unlike Japanese cuisine, traditional Ainu cuisine did not use miso, soy sauce, or sugar, though these seasonings make an appearance in modern Ainu cuisine.[1]: 30 The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island. | ||||||
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| 2．Ika sōmen | ||||||
| Ika sōmen (イカそうめん, 烏賊素麺, いかソーメン, "squid noodles") refer to a type of sashimi that is made from raw squid cut into fine strips, vaguely resembling sōmen type noodles. They are typically served with grated ginger and soy sauce[1] or a soy sauce-based mentsuyu sauce. They are slurped up,[1][2] much in the way that noodles are eaten according to Japanese custom. | ||||||
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| 3．Ikameshi | ||||||
| Ikameshi (烏賊飯, literally squid rice) is a Japanese dish of rice-filled squid. It is a regional dish from the Oshima area of Hokkaidō.[1] | ||||||
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| 4．Red caviar | ||||||
| Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.[1] Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as ikura (イクラ) which derives from Russian word ikra (икра) which means caviar or fish roe in general.[1] | ||||||
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| 5．Sakhalin taimen | ||||||
| The Sakhalin taimen (Parahucho perryi, syn. Hucho perryi), also known as the Japanese huchen or stringfish (Japanese: 伊富/イトウ, romanized: itō), is a large species of salmonid freshwater fish in Northeast Asia, found in the lakes and large rivers of Primorsky, Khabarovsk, Sakhalin and Kuril Islands of Far Eastern Russia, as well as Hokkaido of Japan. Although often placed in the genus Hucho, molecular phylogenetic and other evidence has shown that it belongs in its own monotypic genus Parahucho.[3][4][5][6] | ||||||
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| 6．Lebbeus groenlandicus | ||||||
| The spiny lobster (Lebbeus groenlandicus), also known as the chicken prawn and dokdo shrimp, is a crustacean belonging to the family Hippolytidae. It has a circumboreal distribution.[1] It is found in South Korea on the east coast north of Pohang, Gyeongsangbuk-do, and in Japan from San'in to Hokkaido. | ||||||
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| 7．Sebastes taczanowskii | ||||||
| Sebastes taczanowskii, the white-edged rockfish,[1] is a species of marine ray-finned fish belonging to the subfamily Sebastinae, the rockfishes, part of the family Scorpaenidae. It is native to the northwestern Pacific Ocean from northern Japan and far eastern Russia, it has also been reported from Korea.[2] This species was first formally described in 1880 by the Austrian ichthyologist Franz Steindachner with the type locality given as Northern Japan.[3] The identity of the person honoutred in its specific name is not certain but is thought likely to be the Polish zoologist Władysław Taczanowski, who possibly gave Steindachner the type which had been collected by another Polish zoologist, Benedykt Dybowski.[4] Some authorities place this species in the subgenus Mebarus.[5]This demersal fish is found in shallow waters near coasts and will enter estuaries and the juveniles live among floating seaweed. It is an ovoviviparous species. This species attains a maximum total length of 32 cm (13 in).[2] | ||||||
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| 8．Guaraná (soft drink) | ||||||
| Guaraná is a soft drink that originated from the guarana plant. The processing of the fruit syrup began in Brazil in 1905 by Fara, a physician from the city of Resende, Rio de Janeiro. A soft drink factory, Guaraná Cyrilla, was launched by F. Diefenthaller in 1906 in Santa Maria, Rio Grande do Sul. The drink initially was astringent and markedly bitter, and it did not become popular. The soft drink was created by Pedro Baptista de Andrade, who sold the formula to Antarctica, which then developed a process to eliminate the astringency and bitterness, emphasizing the characteristic flavor and aroma of the fruit, launching Guaraná Champagne Antarctica in 1921. Today, there are several brands of guarana soda available throughout Brazil.[1] | ||||||
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| 9．Pink salmon | ||||||
| Pink salmon or humpback salmon (Oncorhynchus gorbuscha) is a species of euryhaline ray-finned fish in the family Salmonidae. It is the type species of the genus Oncorhynchus (Pacific salmon), and is the smallest and most abundant of the seven officially recognized species of salmon. The species' scientific name is based on the Russian common name for this species gorbúša (горбуша), which literally means humpie. | ||||||
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| 10．Sebastolobus macrochir | ||||||
| Sebastolobus macrochir, the broadbanded thornyhead or broadfin thorny head, is a species of marine ray-finned fish belonging to the subfamily Sebastinae, the rockfishes, part of the family Scorpaenidae. It is found in deep waters of the northwestern Pacific Ocean. | ||||||
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| 11．Pacific rainbow smelt | ||||||
| The Pacific rainbow smelt (Osmerus dentex), also known as the Arctic rainbow smelt or cucumber fish in Japan,[citation needed] is a North Pacific species of fish of the family Osmeridae. The fish usually lives in marine and brackish environment, with a wide distribution from North Korea, Sea of Okhotsk to Bering Sea and British Columbia.[2] They are also seen in estuaries and coastal waters of European and Siberian shores of Arctic Ocean from White Sea to Chukota in Russian Far East.[3] | ||||||
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| 12．Allium ochotense | ||||||
| Allium ochotense, the Siberian onion,[3] is a primarily East Asian species of wild onion native to northern Japan, Korea, China, and the Russian Far East, as well as on Attu Island in Alaska.[1] Some authors have considered A. ochotense as belonging to the same species as A. victorialis,[4] but more recent authorities have treated it as a distinct species.[1][5][6][7][8] | ||||||
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| 13．Horsehair crab | ||||||
| The horsehair crab, Erimacrus isenbeckii (Japanese: ケガニ, kegani), is a species of crab which is found mainly in the Northwest Pacific, around the Hokkaido coast in the Sea of Okhotsk and the Western Bering Sea and is an important commercial species used in Japanese cuisine.[1][2] Despite the importance of the species, biological studies are usually specialized and limited.[3] The catch for the species reached a peak in the 1950s at 27,000 tons and has decreased since, reaching 2,000 tons in 2003.[4] Due to the commercial importance of the species, many stock enhancement programs have been utilized to help maintain a successful fishery.[4] The species is commonly found on sandy benthic environments from shallow water to depths of up to 350 meters.[5][6][7] | ||||||
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| 14．Saffron cod | ||||||
| The saffron cod (Eleginus gracilis) is a commercially harvested fish closely related to true cods (genus Gadus). It is dark grey-green to brown, with spots on its sides and pale towards the belly. It may grow to 55 cm and weigh up to 1.3 kg.[1][2] Its range spans the North Pacific, from the Yellow Sea and the Sea of Okhotsk in the west to the northern Gulf of Alaska and Sitka, Alaska, in the east. It also occurs in the Chukchi Sea (Arctic Ocean).[1][2] It normally occurs in shallow coastal waters at less than 60 m depth but may also be found at depths up to 200 m. The saffron cod may also enter brackish and even fresh waters, occurring quite far up rivers and streams, but remaining within regions of tidal influence.[1] | ||||||
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| 15．Chum salmon | ||||||
| The chum salmon (Oncorhynchus keta), also known as dog salmon or keta salmon,[1] is a species of anadromous salmonid fish from the genus Oncorhynchus (Pacific salmon) native to the coastal rivers of the North Pacific and the Beringian Arctic, and is often marketed under the trade name silverbrite salmon in North America. The English name "chum salmon" comes from the Chinook Jargon term tsəm, meaning "spotted" or "marked"; while keta in the scientific name comes from Russian, which in turn comes from the Evenki language of Eastern Siberia.[2] The term 'Dog Salmon' is most commonly used in Alaska and refers to the Salmon whose flesh Alaskans use to feed their dogs.[citation needed] | ||||||
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| 16．Shishamo | ||||||
| Shishamo (柳葉魚, literally "Willow Leaf Fish"), or Spirinchus lanceolatus, is an anadromous fish (smelt) native to Hokkaido, Japan.[1] | ||||||
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| 17．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 18．Chiton | ||||||
| Chitons (/ˈkaɪtɒnz, ˈkaɪtənz/) are marine molluscs of varying size in the class Polyplacophora (/ˌpɒlipləˈkɒfərə/ POL-ee-plə-KOF-ər-ə),[3] formerly known as Amphineura.[4] About 940[5][6] extant and 430[7] fossil species are recognized. They are also sometimes known as sea cradles or coat-of-mail shells or suck-rocks, or more formally as loricates, polyplacophorans, and occasionally as polyplacophores. | ||||||
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| 19．Pleurotus citrinopileatus | ||||||
| Pleurotus citrinopileatus, the golden oyster mushroom (tamogitake in Japanese), is an edible gilled fungus. Native to eastern Russia, northern China, and Japan, the golden oyster mushroom is very closely related to P. cornucopiae of Europe, with some authors considering them to be at the rank of subspecies.[2] In far eastern Russia, P. citrinopileatus, they are called iI'mak, is one of the most popular wild edible mushrooms.[3] | ||||||
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| 20．Red king crab | ||||||
| The red king crab (Paralithodes camtschaticus), also called Kamchatka crab or Alaskan king crab, is a species of king crab native to cold waters in the North Pacific Ocean and adjacent seas, but also introduced to the Barents Sea. It grows to a leg span of 1.8 m (5.9 ft), and is heavily targeted by fisheries. | ||||||
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| 21．Hypomesus japonicus | ||||||
| Hypomesus japonicus, the Japanese smelt,[2][3] is a coastal fish species of the northwestern Pacific Ocean, ranging from the Korean Peninsula and northern Japan to the Kuril Islands and Peter the Great Bay.[1][2][3] The maximum total length is about 25 centimeters, and the maximum weight is about 158 grams. The oldest reported age is 8 years.[2] | ||||||
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| 22．Whelk | ||||||
| Whelks are any of several carnivorous sea snail species[1] with a swirling, tapered shell. Many are eaten by humans, such as the common whelk of the North Atlantic. Most whelks belong to the family Buccinidae and are known as "true whelks." Others, such as the dog whelk, belong to several sea snail families that are not closely related. | ||||||
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| 23．Dango | ||||||
| Dango (団子) is a Japanese dumpling made with regular rice flour and glutinous rice flour.[1] They are usually made in round shapes, and three to five pieces are served on a skewer, which is called kushi-dango (串団子). The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners. Generally, dango falls under the category of wagashi (Japanese confectionery), and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons. Dango is sometimes compared with mochi, but is different in that mochi is generally made only with glutinous rice. | ||||||
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| 24．Pork jowl | ||||||
| Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon or joe meat. In the US, hog jowl is a staple of soul food,[1] and there is a longer culinary tradition outside the United States; the cured non-smoked Italian variant is called guanciale.[2][3] | ||||||
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| 25．Herring | ||||||
| Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. | ||||||
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| 26．Paralithodes brevipes | ||||||
| Paralithodes brevipes (ハナサキガニ, Hanasakigani)[2] is a species of king crab.[1] It has a limited distribution in cold, shallow waters as far south as the coast of Hokkaido,[3] where male-only fishing has damaged the reproductive success of the species,[4] up to as far north as the southwest Bering Sea.[5] | ||||||
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| 27．Neptunea arthritica | ||||||
| Neptunea arthritica is a species of sea snail, a marine gastropod mollusk in the family Buccinidae, the true whelks.[1] | ||||||
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| 28．Butadon | ||||||
| Butadon (豚丼), often literally translated into English as pork bowl, is a Japanese dish consisting of a bowl of rice topped with pork simmered in a mildly sweet sauce. It also often includes a sprinkling of green peas. A popular food in Japan, it is commonly served with takuan. Buta means "pig" or "pork", and don is short for donburi, the Japanese word for "bowl".Butadon originated from the city of Obihiro, Japan.[1] | ||||||
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| 29．Mizuhopecten yessoensis | ||||||
| Mizuhopecten yessoensis (Yesso scallop, giant Ezo scallop) is a species of marine bivalve mollusks in the family Pectinidae, the scallops. Its name Yesso/Ezo refers to its being found north of Japan. Its tissues bioaccumulate algal yessotoxins and are studied extensively. | ||||||
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| 30．Munini-imo | ||||||
| Munini-imo (or muninimo, from Ainu munin ["fermented"] and Japanese imo ["potatoes"]) is a dish of the Ainu people of Northern Japan. It is a savory pancake made with potato flour.[1] Potatoes are first fermented underground by the repeated freeze-thaw cycles, and then milled and dried. The flour is soaked in water in order to remove the bitter taste and then baked on a griddle like a thick pancake. The potato flour made with this process can be easily stored for at least twenty years. The munini-imo is very sticky like mochi. | ||||||
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| 31．Okhotsk atka mackerel | ||||||
| The Okhotsk Atka mackerel (Pleurogrammus azonus), also known as the Arabesque greenling, is a mackerel-like species in the family Hexagrammidae.[2] It is commonly known as hokke in Japan and imyeonsu in Korean. The primary population of the fish is found off the Sea of Okhotsk. | ||||||
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| 32．Yellow striped flounder | ||||||
| The yellow striped flounder (also known as the littlemouth flounder), Pseudopleuronectes herzensteini, is a flatfish of the family Pleuronectidae. It is a demersal saltwater fish that occurs in the temperate waters of the northwestern Pacific, from the Sea of Japan to the Kuril Islands, Sakhalin, Korea, the Yellow Sea, Gulf of Bohai and the East China Sea. It can grow up to 50 centimetres (20 in) in length, though commonly it reaches around 28.5 centimetres (11.2 in); its maximum recorded weight is 1.3 kilograms (2.9 lb) and its maximum reported lifespan is 15 years.[1] | ||||||
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| 33．Pacific cod | ||||||
| The Pacific cod (Gadus macrocephalus) is a species of ray-finned fish in the family Gadidae. It is a bottom-dwelling fish found in the northern Pacific Ocean, mainly on the continental shelf and upper slopes, to depths of about 900 m (3,000 ft). It can grow to a length of a meter or so and is found in large schools. It is an important commercial food species and is also known as gray cod or grey cod, and grayfish or greyfish. Fishing for this species is regulated with quotas being allotted for hook and line fishing, pots, and bottom trawls. Fossils have been found in Canada near a Steller Sea lion fossil dating to the Pleistocene. | ||||||
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| 34．Matsumaezuke | ||||||
| Matsumaezuke (松前漬け) is a pickled dish of dried squid and kelp, native to Hokkaidō, Japan, named in reference to the Matsumae clan which once governed the region, then known as Ezo. It is made from dried and preserved seafood products from Hokkaidō. Surume (dried squid) and konbu are cut into thin strips with scissors, Kazunoko (herring roe) are broken up into small bits, with other ingredients added depending on recipe. The ingredients are cured in sweet soy sauce, or marinade of sake, soy sauce and mirin, for several days. | ||||||
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| 35．Muroran curry ramen | ||||||
| Muroran curry ramen (室蘭カレーラーメン, Muroran Karē Rāmen) is a curry-flavored ramen noodle dish provided at many ramen restaurants in the cities of Muroran, Noboribetsu, Date, and Tōyako in Hokkaido, Japan. | ||||||
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| 36．Mefun | ||||||
| Mefun (めふん) is a local delicacy from Hokkaidō, Japan. Originally an Ainu dish, it consists of the kidney of chum salmon pickled in a salt solution until a dark brownish black.[1] It is often served with alcohol or as a side dish. | ||||||
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| 37．Yakitori | ||||||
| Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.[1] The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. | ||||||
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| 38．Yubari King | ||||||
| The Yubari King (夕張メロン, Yūbari Meron, Yūbari melon) is a cantaloupe cultivar farmed in greenhouses in Yūbari, Hokkaido, a small city close to Sapporo.[1] The Yubari King is a hybrid of two other cantaloupe cultivars: Earl's Favourite and Burpee's "Spicy" Cantaloupe.[2] The hybrid's scientific name is Cucumis melo L. var. reticulatus Naud. cv. Yubari King. | ||||||
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| 39．Urechis unicinctus | ||||||
| Urechis unicinctus, known as the fat innkeeper worm or penis fish,[3][4] is a species of marine spoon worm in East Asia. It is also known as garloid colloquially. It is found in Bohai Gulf of China and off the Korean and Hokkaido coasts.[4] It is not to be confused with a closely related species, Urechis caupo, which occurs on the western coast of North America and shares common names.[5] The body is about 10–30 centimetres (3.9–11.8 in) long, cylindrical in shape and yellowish-brown in color. On the surface of the body there are many small papillae. | ||||||
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| 40．Lucky Pierrot | ||||||
| Lucky Pierrot is a Japanese chain of hamburger fast food restaurants founded in 1987. The company operates 17 stores in Hakodate, Hokkaido and serves 1.8 million customers per year.[1][2] Each of its 17 stores has a different theme.[3] The Nikkei named its Chinese Chicken Burger Japan's "best local hamburger".[4] In 2005, the chain released a hamburger with whale meat.[5] | ||||||
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| 41．Rui-be | ||||||
| Rui-be or ruibe (ルイベ) is a dish of the Ainu people of northern Japan, consisting of seafood that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers.[1][2][3] | ||||||
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Dishes In Aomori Prefecture
| 42．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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Dishes In Iwate Prefecture
| 43．Jingisukan | ||||||
| Jingisukan (ジンギスカン, "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake. The dish is particularly popular on the northern island of Hokkaidō and in China. | ||||||
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| 44．Suiton | ||||||
| Suiton (水団 or すいとん) is a Japanese dish that is made by slicing flour dough by hand, rolling it by hand, and scooping it into small pieces, then boiling it in soup.[1] | ||||||
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Dishes In Akita Prefecture
| 45．Sargassum horneri | ||||||
| Sargassum horneri is a species of brown macroalgae that is common along the coast of Japan and Korea. It is an annual algae which has a varying fertile season along the coast. In Wakasa Bay it began to grow in early autumn through winter, becoming matured in Spring, when the sea water temperature was 11.6–15.2 °C (53–59 °F) in average.[1] Also called "devil weed", this species has invaded the Eastern Pacific, beginning in Baja California and advancing north along the California coastline.[2] | ||||||
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| 46．Kiritanpo | ||||||
| Kiritanpo (きりたんぽ) is a Japanese dish particularly in Akita Prefecture.[1][2][3] Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth. It can then be served with sweet miso or cooked as dumplings with meat and vegetables in soups.[4][5][6][7] | ||||||
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| 47．Cybister chinensis | ||||||
| Cybister chinensis is a species of diving beetle native to East Asia. It is predatory, feeding on tadpoles, small fish and aquatic insects, and adults are about 3.3–4.2 cm (1.3–1.7 in) long.[1] | ||||||
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| 48．Shottsuru | ||||||
| Shottsuru (塩魚汁) is a pungent regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known the hatahata (Arctoscopus japonicus or sailfin sandfish), and its production is associated with the Akita region. | ||||||
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| 49．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 50．Bassia scoparia | ||||||
| Bassia scoparia is a large annual herb in the family Amaranthaceae (sensu lato) native to Eurasia. It has been introduced to many parts of North America,[1] where it is found in grassland, prairie, and desert shrub ecosystems.[2] Its common names include ragweed, summer cypress,[2] mock-cypress, kochia, belvedere, World's Fair plant, burningbush,[1] Mexican firebrush, and Mexican fireweed,[3] the provenance of the latter three names being the herb's red autumn foliage. | ||||||
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| 51．Japanese sandfish | ||||||
| The Japanese sandfish (Arctoscopus japonicus), also known as the sailfin sandfish , is a species of fish of the Percomorpha (perch-like) clade in the order Trachiniformes, being one of the two genera in the family Trichodontidae, the sandfishes. Known in Japan as hatahata (ハタハタ, 鰰, 鱩, 燭魚), it is a commercially important fish especially for Akita and Yamagata prefectures.[4] Its habitat occurs in sandy-mud bottoms ranging from the Sea of Japan to the Okhotsk Sea.[1] | ||||||
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Dishes In Yamagata Prefecture
| 52．Imoni | ||||||
| Imoni (芋煮) is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. Imoni is eaten like any soup, primarily during the late summer and early autumn, but is most famous as an outdoor food. In the autumn, groups of people preparing imoni around a fire near a river is considered a sign of the season, and convenience stores maintain a stock of firewood and other supplies just for the occasion. | ||||||
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| 53．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 54．Yellow striped flounder | ||||||
| The yellow striped flounder (also known as the littlemouth flounder), Pseudopleuronectes herzensteini, is a flatfish of the family Pleuronectidae. It is a demersal saltwater fish that occurs in the temperate waters of the northwestern Pacific, from the Sea of Japan to the Kuril Islands, Sakhalin, Korea, the Yellow Sea, Gulf of Bohai and the East China Sea. It can grow up to 50 centimetres (20 in) in length, though commonly it reaches around 28.5 centimetres (11.2 in); its maximum recorded weight is 1.3 kilograms (2.9 lb) and its maximum reported lifespan is 15 years.[1] | ||||||
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| 55．Yonezawa beef | ||||||
| Yonezawa beef (米沢牛, Yonezawa gyū) is wagyū (Japanese beef) originating in the Yonezawa region of Yamagata Prefecture, Japan. Yamagata's government claims Yonezawa is considered one of the generally recognised three most famous beef brands in Japan, along with Kobe beef and Matsusaka beef,[1] but Ōmi beef may have a better claim to this distinction.[2] | ||||||
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Dishes In Fukushima Prefecture
| 56．Inago no tsukudani | ||||||
| Inago no tsukudani (いなごの佃煮) is a Japanese dish featuring rice grasshoppers that are boiled in soy sauce and sugar. Inago is the Japanese word for locust. The locusts are prepared in the "tsukudani" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement.[1] | ||||||
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| 57．Perilla frutescens | ||||||
| Perilla frutescens, also called deulkkae (Korean: 들깨) or Korean perilla,[2][3] is a species of Perilla in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop.[4] An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, P. frutescens var. crispa known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion.[5][6] | ||||||
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Dishes In Ibaraki Prefecture
| 58．Shimotsukare | ||||||
| Shimotsukare (しもつかれ) is a local Japanese dish served in the Northern Kantō region of Japan, primarily in Tochigi Prefecture but also in Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari. Shimotsukare is usually made by simmering salmon head, vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots. The dish is also known as shimitsukari, shimitsukare or sumitsukare in some areas. | ||||||
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| 59．Hoshi-imo | ||||||
| Hoshiimo (干し芋 "dried sweet potato") is a Japanese snack made of dried sweet potatoes and a specialty of Ibaraki Prefecture. The sweet potatoes are generally steamed first before peeling, slicing, and drying, with no artificial sweeteners added. In some cases, the sweet potatoes may be roasted rather than steamed. The surface may be covered with a white powder. Not to be mistaken for mold, this is a form of crystallized sugar that emerges as the sweet potatoes dry.[1] With a chewy texture, it can be eaten raw or roasted. | ||||||
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| 60．Meishan pig | ||||||
| The Meishan (Chinese: 梅山猪) is a breed of domestic pig named for Meishan, Jiangsu Province.[1] It is a sub-group of the Taihu pig and is a small to medium-sized (275-400 lbs) breed with large drooping ears, and wrinkled black skin. Meishan Pigs are extremely docile and renowned for their tender and flavorful red meat pork.[2][3] | ||||||
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Dishes In Tochigi Prefecture
| 61．Shimotsukare | ||||||
| Shimotsukare (しもつかれ) is a local Japanese dish served in the Northern Kantō region of Japan, primarily in Tochigi Prefecture but also in Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari. Shimotsukare is usually made by simmering salmon head, vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots. The dish is also known as shimitsukari, shimitsukare or sumitsukare in some areas. | ||||||
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| 62．Lactifluus volemus | ||||||
| Lactifluus volemus, formerly known as Lactarius volemus, and commonly known as the weeping milk cap or bradley,[4] is a species of fungus in the family Russulaceae. It is widely distributed in the northern hemisphere, in temperate regions of Europe, North America and Asia as well as some subtropical and tropical regions of Central America and Asia. A mycorrhizal fungus, its fruit bodies grow on the ground at the base of various species of trees from summer to autumn, either individually or in groups. It is valued as an edible mushroom, and is sold in markets in Asia. Several other Lactifluus mushrooms resemble L. volemus, such as the closely related edible species L. corrugis, but these can be distinguished by differences in distribution, visible morphology, and microscopic characteristics. L. volemus produces a white spore print and has roughly spherical spores about 7–8 micrometres in diameter. | ||||||
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| 63．Salmon shark | ||||||
| The salmon shark (Lamna ditropis) is a species of mackerel shark found in the northern Pacific ocean. As an apex predator, the salmon shark feeds on salmon, squid, sablefish, and herring.[2] It is known for its ability to maintain stomach temperature (homeothermy),[3] which is unusual among fish. This shark has not been demonstrated to maintain a constant body temperature. It is also known for an unexplained variability in the sex ratio between eastern and western populations in the northern Pacific.[4] | ||||||
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| 64．Monjayaki | ||||||
| Monjayaki (もんじゃ焼き, often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but using different liquid ingredients. The ingredients in monjayaki are finely chopped and mixed into the batter before frying. Monjayaki batter has ingredients similar to okonomiyaki. However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The consistency of cooked monjayaki is comparable to melted cheese. | ||||||
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| 65．Tofu skin | ||||||
| Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface.[4][5] The films are collected and dried into yellowish sheets known as tofu skin.[6][7] Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have a similar texture and flavor to some tofu products. | ||||||
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Dishes In Gunma Prefecture
| 66．Bombyx mori | ||||||
| Bombyx mori, commonly known as the domestic silk moth, is a moth species belonging to the family Bombycidae. It is the closest relative of Bombyx mandarina, the wild silk moth. Silkworms are the larvae of silk moths. The silkworm is of particular economic value, being a primary producer of silk. The silkworm's preferred food are the leaves of white mulberry, though they may eat other species of mulberry, and even leaves of other plants like the osage orange. Domestic silk moths are entirely dependent on humans for reproduction, as a result of millennia of selective breeding. Wild silk moths, which are other species of Bombyx, are not as commercially viable in the production of silk. | ||||||
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| 67．Shimotsukare | ||||||
| Shimotsukare (しもつかれ) is a local Japanese dish served in the Northern Kantō region of Japan, primarily in Tochigi Prefecture but also in Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari. Shimotsukare is usually made by simmering salmon head, vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots. The dish is also known as shimitsukari, shimitsukare or sumitsukare in some areas. | ||||||
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| 68．Monjayaki | ||||||
| Monjayaki (もんじゃ焼き, often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but using different liquid ingredients. The ingredients in monjayaki are finely chopped and mixed into the batter before frying. Monjayaki batter has ingredients similar to okonomiyaki. However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The consistency of cooked monjayaki is comparable to melted cheese. | ||||||
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Dishes In Saitama Prefecture
| 69．Sayama tea | ||||||
| Sayama tea (狭山茶, Sayama-cha) is a type of green tea leaves produced mainly in the southwestern region of Saitama Prefecture and a small neighboring area in Northwestern Tokyo. In comparison to teas from other tea-growing regions in Japan, Sayama Tea is characterized with its thick leaves. This is because the region is considered to be fairly north, and the cool climate, which sometimes causes frost in winter, making trees unable to survive without thick leaves.[1] | ||||||
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| 70．Monjayaki | ||||||
| Monjayaki (もんじゃ焼き, often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but using different liquid ingredients. The ingredients in monjayaki are finely chopped and mixed into the batter before frying. Monjayaki batter has ingredients similar to okonomiyaki. However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The consistency of cooked monjayaki is comparable to melted cheese. | ||||||
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| 71．Yakitori | ||||||
| Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.[1] The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. | ||||||
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Dishes In Chiba Prefecture
| 72．Aplysiida | ||||||
| The order Aplysiida, commonly known as sea hares (Aplysia species and related genera), are medium-sized to very large opisthobranch gastropod molluscs with a soft internal shell made of protein. These are marine gastropod molluscs in the superfamilies Aplysioidea and Akeroidea. The common name "sea hare" is a direct translation from Latin: lepus marinus, as the animal's existence was known in Roman times. The name derives from their rounded shape and from the two long rhinophores that project upward from their heads and that somewhat resemble the ears of a hare. | ||||||
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| 73．Japanese spiny lobster | ||||||
| The Japanese spiny lobster (イセエビ（伊勢蝦/伊勢海老）, ise-ebi),[2] Panulirus japonicus, is a member of the genus Panulirus of spiny lobsters.[3] It grows up to 30 centimetres (12 in) long and lives in the Pacific Ocean around Japan, Taiwan, China, and Korea.[3] P. japonicus is the subject of commercial lobster fishery in Japan.[3] It is a popular item in high-class Japanese cuisine. Serving and preparation methods include sashimi, as a steak, frying, and roasting alive (残酷焼, zankoku-yaki).[citation needed] | ||||||
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| 74．Kikkoman | ||||||
| Kikkoman Corporation (キッコーマン株式会社, Kikkōman Kabushiki-gaisha) is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, shōchū, and sake, juice and other beverages, pharmaceuticals, and restaurant management services. As of 2002, the company was the world's largest producer of soy sauce.[4] As of 2024, the company's motto is "To promote the international exchange of food culture."[5] | ||||||
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| 75．Namerō | ||||||
| Namerō (Japanese: なめろう, derived from 舐める nameru, "to lick") is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare.[1][2][3] This recipe has been passed down among Bōsō Peninsula fishermen. | ||||||
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| 76．Hard clam | ||||||
| The hard clam (Mercenaria mercenaria), also known as the round clam, hard-shell (or hard-shelled) clam, or the quahog,[a] is an edible marine bivalve mollusk that is native to the eastern shores of North America and Central America from Prince Edward Island to the Yucatán Peninsula. It is one of many unrelated edible bivalves that in the United States are frequently referred to simply as clams. Older literature sources may use the systematic name Venus mercenaria; this species is in the family Veneridae, the venus clams. | ||||||
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| 77．Yamasa | ||||||
| Yamasa Corporation (ヤマサ醤油株式会社 Yamasa Shōyu Kabushikigaisha) is a Japanese corporation founded in 1645 whose primary field of business is the manufacturing of soy sauce and various seasonings. It was incorporated in November 1928.[1] With its head office located in Choshi, Chiba, it runs two factories in Chiba (located in Choshi and Narita), and a third located in Salem, Oregon, United States,[2] where subsidiary Yamasa Corporation USA is headed. | ||||||
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| 78．Peanut | ||||||
| The peanut (Arachis hypogaea), also known as the groundnut,[2] goober (US),[3] goober pea,[4] pindar (US)[3] or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large commercial producers, both as grain legume[5] and as an oil crop.[6] Atypically among legumes, peanut pods develop underground leading botanist Carl Linnaeus to name peanuts hypogaea, which means "under the earth". | ||||||
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Dishes In Tokyo
| 79．Pyropia tenera | ||||||
| Pyropia tenera, also known as gim or nori, is a red algal species in the genus Pyropia. The specific name, tenera, means "delicate" and alludes to its small size. It typically grows to lengths between 20 and 50 cm. It is most typically found in the western Pacific Ocean and the Indian Ocean. In both Wales and Japan, P. tenera (and P. yezoensis) serve as a principal component of dried seaweed food, and has been actively cultivated since ancient times. In Japan, it is most often used in nori, (and in China as zicai, and Korea as gim), and as such is a prime ingredient in sushi. In Wales (and to some degree, England), it is used in the traditional food, laverbread. | ||||||
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| 80．Ashitaba | ||||||
| Angelica keiskei, commonly known under the Japanese name of ashitaba (アシタバ or 明日葉), literally "tomorrow's leaf", is a species of flowering plant in the carrot family. It is native to Japan, where it is found on the Pacific Coast.[1] It is native to the area of the Bōsō Peninsula, Miura Peninsula, Izu Peninsula, and the Izu Islands. It has been widely cultivated outside its natural range. | ||||||
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| 81．Unadon | ||||||
| Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down.[1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath.[1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. It is also very popular outside of Japan, particularly in Taiwan and the United States.[2][3] | ||||||
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| 82．Oyakodon | ||||||
| Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of both chicken and egg being used in the dish.[1] | ||||||
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| 83．Kakiage | ||||||
| Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients. | ||||||
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| 84．Katsu curry | ||||||
| Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually precut into strips, eliminating the need for a knife. | ||||||
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| 85．Katsudon | ||||||
| Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because "katsu" is a homophone of the verb katsu (勝つ), meaning "to win" or "to be victorious". It is also a trope in Japanese police films: that suspects will speak the truth with tears when they have eaten katsudon[1] and are asked, "Did you ever think about how your mother feels about this?" Even nowadays, the gag of "We must eat katsudon while interrogating" is popular in Japanese films. However, as of 2019[update], police will never actually feed suspects during interrogation.[2] | ||||||
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| 86．Kusaya | ||||||
| Kusaya (くさや) is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming.[1] | ||||||
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| 87．Mackerel scad | ||||||
| The mackerel scad (Decapterus macarellus), or speedo, is a species of fish of the family, Carangidae. While it can be considered gamefish, it is usually used as bait.[2] It is popular for consumption in Hawaiʻi, the Philippines and the U.A.E. In Hawaiʻi, mackerel scad are called ʻopelu.[3] In the Philippines they are called galunggong.[4] | ||||||
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| 88．Shinjuku Golden Gai | ||||||
| Shinjuku Golden Gai (Japanese: 新宿ゴールデン街, Hepburn: Shinjuku gōruden-gai) is a district of Kabukicho within Shinjuku, a special ward of Tokyo, Japan.[1] It is composed of a network of six narrow alleys, connected by even narrower passageways which are about wide enough for a single person to pass through. Over 200 tiny shanty-style bars, clubs and eateries[2] are squeezed into this area. | ||||||
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| 89．Chankonabe | ||||||
| Chankonabe(Japanese: ちゃんこ鍋) is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. | ||||||
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| 90．Tempura | ||||||
| Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.[1] | ||||||
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| 91．Tokyo-X | ||||||
| Tokyo-X is a Japanese breed of domestic pig, bred for high quality pork production. It is unusual for its marbled meat, seldom seen in pork. The Tokyo-X breeding effort was begun in 1990 by the Tokyo Metropolitan Livestock Experiment Station, combining bloodlines from the Duroc (USA), Berkshire (UK), and Beijing Black (China) breeds. Five generations of breeding and selection ended in 1997 when the breed went to market. | ||||||
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| 92．Dojō nabe | ||||||
| Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish.[1] To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.[citation needed] | ||||||
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| 93．Bettarazuke | ||||||
| Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken[further explanation needed] from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste.Bettarazuke has similar figure to takuan, but bettarazuke contains a lot of moisture because it doesn't need sun-drying process. | ||||||
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| 94．Monjayaki | ||||||
| Monjayaki (もんじゃ焼き, often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but using different liquid ingredients. The ingredients in monjayaki are finely chopped and mixed into the batter before frying. Monjayaki batter has ingredients similar to okonomiyaki. However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The consistency of cooked monjayaki is comparable to melted cheese. | ||||||
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| 95．Ramen Jiro | ||||||
| Ramen Jiro (Japanese: ラーメン二郎, Hepburn: Rāmen Jirō) is a Japanese chain of ramen shops founded by Takumi Yamada. Yamada opened the first Ramen Jiro in Meguro, Tokyo in 1968.[1] As of 2018, there are approximately 40 locations across Japan, over 30 of which are in the greater Tokyo area.[2] Ramen Jiro is known for its large portions and its distinctly flavored broth, which enthusiasts call "Jirolian style."[3][4] In 2009, The Guardian included Ramen Jiro on its list of "The 50 best things to eat in the world".[5] | ||||||
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| 96．Sant Pau (restaurant) | ||||||
| Sant Pau was a Spanish restaurant in Sant Pol de Mar, Catalonia (Spain), a town between Barcelona and Girona. In 2009 it was awarded three Michelin stars[1] and three Campsa-Repsol suns. Its chef is Carme Ruscalleda, and the dining room was directed by Toni Balam. In 2006 Sant Pau opened a branch in Chuo-ku, Tokyo[2] which currently has 2 Michelin stars.[3] | ||||||
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Dishes In Kanagawa Prefecture
| 97．Red onion | ||||||
| Red onions (also known as purple or blue onions in some mainland European countries) are cultivars of the onion (Allium cepa), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as a dye.[1] Red onions tend to be medium to large in size and have a sweeter flavor than white or yellow onions due to low levels of pyruvic acid and sulfur compounds. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods.[2] Red onions are available throughout the year and are high in flavonoids[3] and fiber (compared to white and yellow onions).[4] Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency.[5] | ||||||
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| 98．Ōgonkan | ||||||
| Ōgonkan (黄金柑, "golden citrus") or Ki-mikan (黄蜜柑, "yellow mikan") are the common names for a small sized variety of Japanese citrus, whose rind is of a characteristic "golden" bright yellow color. The variety has been published as the species Citrus flaviculpus by Chōzaburō Tanaka in his 160-species scheme, but this is considered an effort of a "splitter", as opposed to Swingle's classification system which is generally preferred in the West.[citation needed] | ||||||
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| 99．Kenchin-jiru | ||||||
| Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu.[1][2] It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine. | ||||||
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| 100．Shonan Gold | ||||||
| Shonan Gold (湘南ゴールド) is a hybrid Japanese citrus, with a characteristic "golden" bright yellow color. Though not completely seedless, the seeds are few in number.[1] The yellowness is inherited from its mother plant (seed parent), a small-sized variety known as Ōgonkan or "Golden Orange", which has been crossed with the Imamura unshiu variety of satsuma orange for size and other desired traits. The cultivar was developed by an agricultural experiment station run by the Kanagawa Prefecture.[1][2] | ||||||
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| 101．Tatami iwashi | ||||||
| Tatami iwashi (タタミイワシ) is a Japanese processed food made from baby sardines or shirasu (白子 / しらす) laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional Japanese paper. | ||||||
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Dishes In Niigata Prefecture
| 102．Kanzuri | ||||||
| Kanzuri (寒造里, [kaɰ̃zɯɾi] KAHN-zoo-ri) is a type of Japanese fermented chili paste manufactured in Niigata Prefecture. Originally a traditional condiment from the Jōetsu region, the name "kanzuri" was trademarked in 1966 by the Kanzuri, Co. Ltd. of Myōkō, the sole maker of the product. | ||||||
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| 103．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 104．Japanese sandfish | ||||||
| The Japanese sandfish (Arctoscopus japonicus), also known as the sailfin sandfish , is a species of fish of the Percomorpha (perch-like) clade in the order Trachiniformes, being one of the two genera in the family Trichodontidae, the sandfishes. Known in Japan as hatahata (ハタハタ, 鰰, 鱩, 燭魚), it is a commercially important fish especially for Akita and Yamagata prefectures.[4] Its habitat occurs in sandy-mud bottoms ranging from the Sea of Japan to the Okhotsk Sea.[1] | ||||||
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| 105．Yellow striped flounder | ||||||
| The yellow striped flounder (also known as the littlemouth flounder), Pseudopleuronectes herzensteini, is a flatfish of the family Pleuronectidae. It is a demersal saltwater fish that occurs in the temperate waters of the northwestern Pacific, from the Sea of Japan to the Kuril Islands, Sakhalin, Korea, the Yellow Sea, Gulf of Bohai and the East China Sea. It can grow up to 50 centimetres (20 in) in length, though commonly it reaches around 28.5 centimetres (11.2 in); its maximum recorded weight is 1.3 kilograms (2.9 lb) and its maximum reported lifespan is 15 years.[1] | ||||||
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Dishes In Toyama Prefecture
| 106．Goheimochi | ||||||
| Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures.[1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin.[2] The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer.[3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.[4] | ||||||
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| 107．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 108．Firefly squid | ||||||
| The firefly squid (Watasenia scintillans), also commonly known as the sparkling enope squid or hotaru-ika in Japan,[3] is a species of squid in the family Enoploteuthidae.[4] W. scintillans is the sole species in the monotypic genus Watasenia.[4] These tiny squid are found on the shores of Japan in springtime during spawning season, but spend most of their lives in deeper waters between 200 and 400 metres (700 and 1,300 feet; 100 and 200 fathoms).[5] They are bioluminescent organisms and emit blue light from photophores, which some scientists have hypothesized could be used for communication, camouflage, or attracting food, but it is still unclear in the scientific community exactly how this species uses their bioluminescence.[3] | ||||||
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| 109．Masuzushi | ||||||
| Masuzushi (鱒寿司, literally 'trout sushi') is a kind of Japanese ekiben boxed meal sold on trains and train stations in Japan. It is a type of oshizushi (pressed sushi) and a well-known souvenir of Toyama. Masuzushi is made of vinegared trout sashimi on top of vinegared rice and wrapped in bamboo leaves. | ||||||
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Dishes In Ishikawa Prefecture
| 110．Fish sauce | ||||||
| Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.[1][2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. | ||||||
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| 111．Konowata | ||||||
| Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. It is one of Japan's Chinmi (rare taste). The Noto Peninsula,[1] Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea. | ||||||
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| 112．Gynura bicolor | ||||||
| Gynura bicolor, hongfeng cai 紅鳳菜, Okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb.[2] There are two kinds: one that is green on both sides, and another with leaves that are green on the top and purple underneath. Both kinds are considered medicinal vegetables. Gynura bicolor is a perennial and therefore found for sale throughout the year, however, winter and spring are the best times to use the plant.[citation needed] | ||||||
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| 113．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 114．Ruby Roman | ||||||
| Ruby Roman is a variety of table grape grown and marketed entirely in Ishikawa Prefecture, Japan. It is red in color and about the size of a ping-pong ball. The first Ruby Roman grapes went on sale in August 2008 for 100,000 Japanese yen (US$910) per 700-gram bunch, or $26 per grape.[1] They are said to be the most expensive variety of grapes.[2] In July 2016, a single bunch of Ruby Roman grapes, containing 26 grapes at a weight of about 700 grams, sold for 1.1 million yen (around $8400) in the year's first auction at a wholesale market in Kanazawa.[3][4][5] | ||||||
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Dishes In Fukui Prefecture
| 115．Branchiostegus | ||||||
| Branchiostegus is a genus of marine ray-finned fishes, tilefishes, belonging to the family Malacanthidae. They are found in the eastern Atlantic Ocean through the Indian Ocean to the western Pacific Ocean.[3] Here they create burrows in soft substrates in the comparatively deep waters of the continental shelf and slope.[4] | ||||||
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| 116．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 117．Volga rice | ||||||
| Volga rice (sometimes boruga rice) is a fried rice dish popular in Echizen, Fukui Prefecture, Japan. Sometimes classed as one of the Three Delicacies of Echizen alongside oroshi soba and ekimae chuka soba,[1] it is a variant of omurice[2] made of a base of fried rice which is then topped with an omelet and crumb-covered pork cutlet; the whole is then covered in rich sauce.[3] There is no proven explanation for the name "Volga rice", though there are various theories.[4][dead link] | ||||||
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| 118．Allium chinense | ||||||
| Allium chinense (also known as Chinese onion,[3][4] Chinese scallion,[3] glittering chive,[5] Japanese scallion,[3] Kiangsi scallion,[4] and Oriental onion[3]) is an edible species of Allium, native to China,[3] and cultivated in many other countries.[6] Its close relatives include the onion, scallion, leek, chive, and garlic.[7] | ||||||
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Dishes In Yamanashi Prefecture
| 119．Inago no tsukudani | ||||||
| Inago no tsukudani (いなごの佃煮) is a Japanese dish featuring rice grasshoppers that are boiled in soy sauce and sugar. Inago is the Japanese word for locust. The locusts are prepared in the "tsukudani" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement.[1] | ||||||
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| 120．Koshu (grape) | ||||||
| Koshu (甲州 kōshū) is a white wine grape variety that has been grown primarily in the Koshu Valley in Yamanashi Prefecture, Japan. Though long thought to be of exclusively European origin, it is now known to be a hybrid (probably naturally occurring) of Europe's Vitis vinifera and one or more East Asian Vitis species.[1][2] The name “Koshu” is a former name for Yamanashi and the present-day name of the main town in the valley where the majority of Koshu grapes are grown.[3] | ||||||
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| 121．Hōtō | ||||||
| Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles. | ||||||
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| 122．Tofu skin | ||||||
| Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface.[4][5] The films are collected and dried into yellowish sheets known as tofu skin.[6][7] Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have a similar texture and flavor to some tofu products. | ||||||
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Dishes In Nagano Prefecture
| 123．Oyaki | ||||||
| Oyaki (おやき) is a Japanese dumpling made from a fermented buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. The resulting bun is then either steamed or broiled and eaten hot. Oyaki are popular and widely available in Nagano Prefecture which is famous for the dish. | ||||||
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| 124．Bombyx mori | ||||||
| Bombyx mori, commonly known as the domestic silk moth, is a moth species belonging to the family Bombycidae. It is the closest relative of Bombyx mandarina, the wild silk moth. Silkworms are the larvae of silk moths. The silkworm is of particular economic value, being a primary producer of silk. The silkworm's preferred food are the leaves of white mulberry, though they may eat other species of mulberry, and even leaves of other plants like the osage orange. Domestic silk moths are entirely dependent on humans for reproduction, as a result of millennia of selective breeding. Wild silk moths, which are other species of Bombyx, are not as commercially viable in the production of silk. | ||||||
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| 125．Ginbuna | ||||||
| The ginbuna (Carassius langsdorfii), sometimes referred to as silver crucian carp or Japanese silver crucian carp, is a species of freshwater fish in the carp family (family Cyprinidae).[1][2] It is native to lakes and rivers in Japan.[3] | ||||||
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| 126．Cybister chinensis | ||||||
| Cybister chinensis is a species of diving beetle native to East Asia. It is predatory, feeding on tadpoles, small fish and aquatic insects, and adults are about 3.3–4.2 cm (1.3–1.7 in) long.[1] | ||||||
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| 127．Goheimochi | ||||||
| Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures.[1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin.[2] The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer.[3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.[4] | ||||||
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| 128．Buckwheat tea | ||||||
| Buckwheat tea, known as memil-cha (메밀차) in Korea, soba-cha (そば茶) in Japan, and kuqiao-cha (苦荞茶; 苦蕎茶) in China, is a tea made from roasted buckwheat.[1] Like other traditional Korean teas, memil-cha can be drunk either warm or cold and is sometimes served in place of water.[2][3] Recently, tartari buckwheat grown in Gangwon Province is popular for making memil-cha, as it is nuttier and contains more rutin.[2] | ||||||
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| 129．Nozawana | ||||||
| Nozawana (野沢菜), Brassica rapa L. var. hakabura) is a Japanese leaf vegetable, of the brassica family, a form of turnip greens. It is a biennial plant often pickled that has been cultivated in the Shin'etsu region, centered around the village of Nozawaonsen, Shimotakai District, Nagano Prefecture. It is of the same species as the common turnip and one of a Japanese variety of mustard leaf. | ||||||
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Dishes In Gifu Prefecture
| 130．Perilla frutescens | ||||||
| Perilla frutescens, also called deulkkae (Korean: 들깨) or Korean perilla,[2][3] is a species of Perilla in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop.[4] An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, P. frutescens var. crispa known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion.[5][6] | ||||||
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| 131．Ginbuna | ||||||
| The ginbuna (Carassius langsdorfii), sometimes referred to as silver crucian carp or Japanese silver crucian carp, is a species of freshwater fish in the carp family (family Cyprinidae).[1][2] It is native to lakes and rivers in Japan.[3] | ||||||
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| 132．Euhadra amaliae | ||||||
| Euhadra amaliae is a species of air-breathing land snail, a terrestrial pulmonate gastropod mollusk in the family Bradybaenidae.[1] | ||||||
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| 133．Goheimochi | ||||||
| Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures.[1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin.[2] The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer.[3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.[4] | ||||||
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| 134．Asparagus bean | ||||||
| The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.[1] It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean,[2] bodi, and bora.[3] Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis (one-and-a-half-foot-long; 1.5 feet (0.50 yd)) is a more accurate approximation. | ||||||
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Dishes In Shizuoka Prefecture
| 135．Dolphin | ||||||
| A dolphin is an aquatic mammal in the clade Odontoceti (toothed whale). Dolphins belong to the families Delphinidae (the oceanic dolphins), Platanistidae (the Indian river dolphins), Iniidae (the New World river dolphins), Pontoporiidae (the brackish dolphins), and possibly extinct Lipotidae (baiji or Chinese river dolphin). There are 40 extant species named as dolphins. | ||||||
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| 136．Ōgonkan | ||||||
| Ōgonkan (黄金柑, "golden citrus") or Ki-mikan (黄蜜柑, "yellow mikan") are the common names for a small sized variety of Japanese citrus, whose rind is of a characteristic "golden" bright yellow color. The variety has been published as the species Citrus flaviculpus by Chōzaburō Tanaka in his 160-species scheme, but this is considered an effort of a "splitter", as opposed to Swingle's classification system which is generally preferred in the West.[citation needed] | ||||||
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| 137．Goheimochi | ||||||
| Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures.[1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin.[2] The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer.[3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.[4] | ||||||
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| 138．Sakura shrimp | ||||||
| Lucensosergia lucens is a species of shrimp popularly known as the sakura shrimp or sakura ebi. The translucent pink shrimp derives its name from sakura, the Japanese word for the cherry blossom. The species grows to about 4–5 cm and lives primarily in Suruga Bay in Shizuoka Prefecture, Japan, where it is caught to be eaten. It is also caught in Taiwan. | ||||||
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| 139．Charybdis feriata | ||||||
| Charybdis feriata, the crucifix crab, is a species of swimming crab in the family Portunidae.[1] It is found in the tropical and subtropical Indo-Pacific region. | ||||||
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| 140．Japanese spider crab | ||||||
| The Japanese spider crab (Macrocheira kaempferi) is a species of marine crab and is the biggest one that lives in the waters around Japan. At around 3.7 meters, it has the largest leg-span of any arthropod. The Japanese name for this species is taka-ashi-gani, (Japanese: たかあしがに), literally translating to “tall legs crab”. It goes through three main larval stages along with a prezoeal stage to grow to its great size.[2] | ||||||
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| 141．Scylla (crustacean) | ||||||
| Scylla is a genus of swimming crabs, comprising four species,[1] of which S. serrata is the most widespread. They are found across the Indo-West Pacific.[2] The four species are:[3][1] | ||||||
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| 142．Hoshi-imo | ||||||
| Hoshiimo (干し芋 "dried sweet potato") is a Japanese snack made of dried sweet potatoes and a specialty of Ibaraki Prefecture. The sweet potatoes are generally steamed first before peeling, slicing, and drying, with no artificial sweeteners added. In some cases, the sweet potatoes may be roasted rather than steamed. The surface may be covered with a white powder. Not to be mistaken for mold, this is a form of crystallized sugar that emerges as the sweet potatoes dry.[1] With a chewy texture, it can be eaten raw or roasted. | ||||||
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Dishes In Aichi Prefecture
| 143．Nagoya cuisine | ||||||
| Nagoya cuisine (名古屋めし, Nagoya meshi) is a Japanese regional cuisine of the city of Nagoya and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. Although many dishes derived from local tradition, Nagoya cuisine has been inspired by foreign cuisines such as Italian cuisine, Taiwanese cuisine, Indian cuisine, and mainland Chinese cuisine. | ||||||
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| 144．Rapana venosa | ||||||
| Rapana venosa, common name the veined rapa whelk or Asian rapa whelk, is a species of large predatory sea snail, a marine gastropod mollusc or whelk, in the family Muricidae, the rock shells. This large sea snail has become an invasive species in many different localities around the world. | ||||||
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| 145．Ichibanya | ||||||
| Ichibanya Co., Ltd. (株式会社壱番屋, Kabushiki gaisha Ichiban'ya) is a Japanese food services company based in Ichinomiya, Aichi.[3] | ||||||
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| 146．Worcestershire sauce | ||||||
| Worcestershire sauce or Worcester sauce[1] (UK: /ˈwʊstər(ʃər)/ ⓘ WUUST-ər(-shər)) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.[2] | ||||||
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| 147．Fried shrimp | ||||||
| Shrimp or prawn dishes are often prepared by frying, especially deep frying. There are several styles. | ||||||
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| 148．Ogura toast | ||||||
| Ogura toast (小倉トースト, ogura tōsuto) is a dish of thickly-sliced, toasted bread topped with ogura, a sweet jam made from adzuki beans. It is often served in cafés in Nagoya.[1] Ogura toast originated at the Mitsuba cafe in the Sakae area of Nagoya in 1921 (Taishō 10). A shopkeeper at Mitsuba noticed customers dipping their toast in zenzai (ogura porridge), and was inspired to create ogura toast in response.[1] Afterwards, the dish spread across Aichi to become a café staple.[2] | ||||||
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| 149．Konowata | ||||||
| Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. It is one of Japan's Chinmi (rare taste). The Noto Peninsula,[1] Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea. | ||||||
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| 150．Goheimochi | ||||||
| Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures.[1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin.[2] The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer.[3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.[4] | ||||||
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| 151．Komeda Holdings | ||||||
| Komeda Holdings (株式会社コメダ) is a franchise that operates the Komeda Coffee Shop, a chain of sweet stores, and three bakeries in Japan. With 940 coffee shops, 12 restaurants, and 3 bakeries in Japan, over 30 branches in Taiwan and another in Shanghai, Komeda Holdings is a publicly listed Japanese corporation with an annual sales volume that exceeded 1.13 billion yen in 2022.[1] [2] | ||||||
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| 152．Asparagus bean | ||||||
| The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.[1] It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean,[2] bodi, and bora.[3] Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis (one-and-a-half-foot-long; 1.5 feet (0.50 yd)) is a more accurate approximation. | ||||||
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| 153．Neverita didyma | ||||||
| Neverita didyma, common name the bladder moon snail or moon shell, is a species of predatory sea snail, a marine gastropod mollusc in the family Naticidae, the moon snails.[1] | ||||||
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| 154．Tenmusu | ||||||
| Tenmusu, also spelled as ten-musu,[1] is a dish in Japanese cuisine that consists of a rice ball wrapped with nori that is filled with deep-fried tempura shrimp.[2][3] Tenmusu is sometimes included as a food in bento boxes.[1] | ||||||
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| 155．Hitsumabushi | ||||||
| Hitsumabushi is a local dish of Japan, consisting of thinly sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available.[1] | ||||||
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| 156．Black Thunder (chocolate bar) | ||||||
| Black Thunder (ブラックサンダー, Burakku Sandā) is a chocolate bar made and sold in Japan by the Yuraku Confectionery Company (有楽製菓株式会社, Yūraku Seika Kabushiki gaisha). It contains a cocoa-flavored cookie bar mixed with Japanese-style rice puffs, coated with chocolate. The manufacturer's suggested retail price is ¥30, before tax. The main advertising slogan translates to "Delicious taste in a flash of lightning!" The story of the Yuraku Confectionery Company and its Black Thunder bar has been treated in the Japanese business press as something of a modern-day rags to riches story. | ||||||
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Dishes In Mie Prefecture
| 157．Tenmusu | ||||||
| Tenmusu, also spelled as ten-musu,[1] is a dish in Japanese cuisine that consists of a rice ball wrapped with nori that is filled with deep-fried tempura shrimp.[2][3] Tenmusu is sometimes included as a food in bento boxes.[1] | ||||||
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| 158．Noshi | ||||||
| Noshi (熨斗) are a kind of ceremonial origami fold entirely distinct from "origami-tsuki". They serve as gifts that express "good wishes". Noshi consists of white paper folded with a strip of dried abalone or meat, considered a token of good fortune.[1][2][3] | ||||||
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| 159．Hitsumabushi | ||||||
| Hitsumabushi is a local dish of Japan, consisting of thinly sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available.[1] | ||||||
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| 160．Meyer lemon | ||||||
| Citrus × meyeri, the Meyer lemon (Chinese: 梅爾檸檬; pinyin: méiěr níngméng),[1] is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid.[2] Mature trees are around 6 to 10 ft (2 to 3 m) tall with dark green shiny leaves. The flowers are white with a purple base and are fragrant. The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavor. The lemons contain a highly acidic pH of between 2 and 3. This acidity level allows for these lemons to be used as antibacterial and antiseptic cleaners. | ||||||
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| 161．Matsusaka beef | ||||||
| Matsusaka beef (松阪牛, Matsusaka-ushi, Matsusaka-gyū also "Matsuzaka beef") is the meat of Japanese Black cattle reared under strict conditions in the Matsusaka region of Mie in Japan. It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three Sandai Wagyū, the "three big beefs", the others being Kobe beef and Ōmi beef or Yonezawa beef. About 2500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices.[1] | ||||||
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Dishes In Shiga Prefecture
| 162．Ōmi beef | ||||||
| Ōmi beef (近江牛, Ōmi ushi, Ōmi gyū) is wagyū (Japanese beef) originating in the Shiga Prefecture, Japan. Ōmi means Ōmi Province, predecessor of Shiga. Ōmi beef is generally considered one of the three top brands, along with Kobe beef and Matsusaka beef.[1] Ōmi beef is said to be the oldest beef brand in Japan. In Azuchi–Momoyama period, Takayama Ukon who was associated with Ōmi Province treated the warlords to beef.[1] In the Edo period, miso-marinated beef was sold and presented to the Tokugawa shogunate as a sustaining medicine by the Hikone Domain.[2] In 1880s, Ōmi beef was sold as "Kobe beef" because it was shipped to Tokyo via Kobe Port, and since the completion of Tōkaidō Main Line, a railway between Shiga and Tokyo, "Ōmi beef" brand had become established gradually.[2] | ||||||
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| 163．Gnathopogon elongatus | ||||||
| Gnathopogon elongatus is a species of ray-finned fish in the genus Gnathopogon endemic to Japan.[1] | ||||||
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| 164．Nigorobuna | ||||||
| Nigoro-buna, sometimes called round crucian carp, is a type of wild goldfish (Carassius auratus grandoculis) or related cyprinid (Carassius buergeri grandoculis) endemic to Japan. Its habitat is limited to Lake Biwa, its tributaries and distributaries, and irrigation canals, in the Shiga Prefecture (west-central Honshu), northeast of Kyoto. | ||||||
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| 165．Biwa trout | ||||||
| The Biwa trout (Oncorhynchus rhodurus) is an anadromous salmonid fish of the genus Oncorhynchus, endemic to Lake Biwa in Shiga Prefecture, Japan, but also introduced to Lake Ashi and Lake Chūzenji. While called trout, the fish is most closely related to the masu salmon (Oncorhynchus masou) of the western Pacific Ocean, and is most often considered a subspecies of it, Oncorhynchus masou rhodurus.[1] | ||||||
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| 166．Funazushi | ||||||
| Funazushi is a typical type of nare-zushi, an ancient Japanese type of sushi. It is a local dish of Shiga Prefecture (formerly Ōmi Province), where it has been made since ancient times using Lake Biwa's nigorobuna (Carassius auratus grandoculis) and other fish as the main ingredients. | ||||||
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| 167．Gnathopogon caerulescens | ||||||
| Gnathopogon caerulescens is a species of ray-finned fish in the genus Gnathopogon endemic to Lake Biwa in Japan.[1] It is sometimes known by its Japanese name 'Honmoroko' (ホンモロコ). | ||||||
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Dishes In Kyoto Prefecture
| 168．Branchiostegus | ||||||
| Branchiostegus is a genus of marine ray-finned fishes, tilefishes, belonging to the family Malacanthidae. They are found in the eastern Atlantic Ocean through the Indian Ocean to the western Pacific Ocean.[3] Here they create burrows in soft substrates in the comparatively deep waters of the continental shelf and slope.[4] | ||||||
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| 169．Uji tea | ||||||
| Uji tea (宇治茶, Uji-cha) is a common name for all Japanese green tea produced from Uji, Kyoto. The three main types of Uji tea are Matcha, Sencha and Gyokuro. Japanese tea is originated from the Tang dynasty of China, which is during the Heian period of Japan when Chinese influences were at its peak. When tea seeds were introduced to Japan, they were first planted at Toganoo. These seeds were later spread in Uji, which became the site to produce the highest quality of tea leaf in Japan. | ||||||
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| 170．Obanzai | ||||||
| Obanzai (おばんざい) is a traditional style of Japanese cuisine native to Kyoto. For food to be considered obanzai, at least half of its ingredients must be produced or processed in Kyoto.[1] Ingredients in obanzai cooking must also be in season.[1] Obanzai cooking heavily relies on vegetables and seafood, prepared simply. Another characteristic of obanzai is the incorporation of ingredients which are usually discarded as waste.[2] | ||||||
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| 171．Kaiseki | ||||||
| Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.[1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri. The first, where kaiseki is written as "会席" and kaiseki-ryōri as "会席料理", refers to a set menu of select food served on an individual tray (to each member of a gathering).[2] The second, written as "懐石" and as "懐石料理", refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea,[2] and is also known as cha-kaiseki (茶懐石).[3] The development of nouvelle cuisine was likely inspired by kaiseki principles.[4][5] | ||||||
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| 172．Buddhist cuisine | ||||||
| Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian religions like Taoism. While monks, nuns and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations. | ||||||
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| 173．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 174．Daggertooth pike conger | ||||||
| The daggertooth pike conger (Muraenesox cinereus) also known as the darkfin pike eel in Australia, to distinguish it from the related pike-eel (Muraenesox bagio),[3] is a species of eel in the pike conger family, Muraenesocidae.[4] They primarily live on soft bottoms in marine and brackish waters down to a depth of 800 m (2,600 ft), but may enter freshwater.[4] They commonly grow to about 1.5 m (4.9 ft) in length,[5] but may grow as long as 2.2 m (7.2 ft).[4] Daggertooth pike congers occur in the Red Sea, on the coast of the northern Indian Ocean, and in the West Pacific from Indochina to Japan. A single specimen was also reported in the Mediterranean Sea off Israel in 1982.[6] | ||||||
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| 175．Gnathopogon caerulescens | ||||||
| Gnathopogon caerulescens is a species of ray-finned fish in the genus Gnathopogon endemic to Lake Biwa in Japan.[1] It is sometimes known by its Japanese name 'Honmoroko' (ホンモロコ). | ||||||
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| 176．Yuzu | ||||||
| Yuzu (Citrus × junos, from Japanese 柚子 or ユズ; /ˈjuːzuː/ ⓘ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.[1] It is believed to have originated in central China as an F1 hybrid of the mangshanyeju (Chinese: 莽山野橘) subspecies of mandarin orange and the ichang papeda.[2][3] | ||||||
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Dishes In Osaka Prefecture
| 177．Ikayaki | ||||||
| Ikayaki (いか焼き, イカ焼き, or 烏賊焼) is a popular fast food in Japan. In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size.[1] Ikayaki is served in many izakayas and a grilled tentacle on a stick is popular at Japanese festivals. | ||||||
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| 178．Pacific rudderfish | ||||||
| The Pacific rudderfish (Psenopsis anomala) is a marine fish also known by such names as Japanese butterfish, melon seed, wart perch, ibodai (Japanese name, イボダイ) or simply but ambiguously as butterfish.[1][2] This fish, which can grow to 30 cm (12 in) TL, is found in the Western Pacific, near Japan, in the Taiwan Strait and in the East China Sea. The Japanese butterfish prefers tropical waters: around 42°N–19°N. It has been found in the waters near Hong Kong. Generally, they inhabit the epipelagic layer to 370 m (1213 ft). Adults are mainly bottom-dwelling, but migrate upward at night in search of food.[2] | ||||||
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| 179．Osaka Eco Agricultural Products | ||||||
| Osaka Eco Agricultural Products is an agricultural production unit created within Osaka Prefecture, Japan, with the aim to reduce the use of pesticide and fertilizers. The target is to reach below average usage in Osaka area.[1] The resulting products do not qualify as organic food, because of the continuing use of pesticide and fertilizer. | ||||||
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| 180．Okonomiyaki | ||||||
| Okonomiyaki (Japanese: お好み焼き, listenⓘ) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger. | ||||||
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| 181．Kushikatsu | ||||||
| Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables.[1][2] In Japanese, kushi (串) refers to the skewers used[1] while katsu means a deep-fried cutlet of meat. | ||||||
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| 182．Takoyaki | ||||||
| Takoyaki (Japanese: たこ焼き or 蛸焼) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi).[1][2] The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). | ||||||
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| 183．Harihari-nabe | ||||||
| Hari-hari nabe (はりはり鍋) is a type of nabemono made with minke whale meat and mizuna.[1] It is mainly found in the Kansai region, mostly in the Osaka metropolitan area. The name "harihari" is onomatopoeic and refers to the sound of chewing mizuna. The dish is most often made with fat meat, called irigara (炒り殻).[2] | ||||||
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| 184．Fried rice | ||||||
| Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.[1] | ||||||
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Dishes In Hyogo Prefecture
| 185．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 186．Akashiyaki | ||||||
| Akashiyaki (明石焼き) is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Modern style akashiyaki first started selling in the Taishō period by a yatai shopper Seitarō Mukai. [1] | ||||||
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| 187．Meyer lemon | ||||||
| Citrus × meyeri, the Meyer lemon (Chinese: 梅爾檸檬; pinyin: méiěr níngméng),[1] is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid.[2] Mature trees are around 6 to 10 ft (2 to 3 m) tall with dark green shiny leaves. The flowers are white with a purple base and are fragrant. The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavor. The lemons contain a highly acidic pH of between 2 and 3. This acidity level allows for these lemons to be used as antibacterial and antiseptic cleaners. | ||||||
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| 188．Mitsuya Cider | ||||||
| Mitsuya Cider (三ツ矢サイダー, Mitsuya Saidā) is a Japanese carbonated soft drink,[1][2] created in 1884 and acquired by Asahi Soft Drinks in 1972.[3] While branded as a "cider", the East Asian use of "cider" refers to a very different drink from that typically referred to in English: the basic flavor can be described as a cross between a lemon-lime drink and Ginger Ale, though Asahi has come out with additional flavors, including grape, lemon, mikan and white peach. Occasionally, Mitsuya Cider will release its "White Cider" version with its own variations, which include "White Cider with Melon". In 2020, Asahi re-released a Showa-era flavor, "Lemola" for a limited time (still available in mid-2022). Lemola is a lemon-lime flavor. | ||||||
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Dishes In Nara Prefecture
| 189．Kudzu powder | ||||||
| Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, chik-garu (칡가루) or galbun (갈분; 葛粉) in Korean, and bột sắn dây in Vietnamese is a starch powder made from the root of the kudzu plant. It is used in traditional East Asian cuisine mainly for thickening sauces and making various types of desserts. | ||||||
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| 190．Asparagus bean | ||||||
| The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.[1] It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean,[2] bodi, and bora.[3] Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis (one-and-a-half-foot-long; 1.5 feet (0.50 yd)) is a more accurate approximation. | ||||||
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| 191．So (dairy product) | ||||||
| So (蘇, originally 酥) was a type of dairy product made in Japan between the seventh and 10th centuries.[1] According to Engishiki, so was introduced from Baekje, and acted as a gift in kind to the emperors.[1] Daigo was produced by further processing of so. The first record of so was made during the era of Emperor Mommu (697–707 AD). Tennyakuryo, then a part of the Ministry of Imperial Household, was responsible for the production of so. It was used as a medicine and as an offering to gods. | ||||||
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| 192．Cellophane noodles | ||||||
| Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used.[2] | ||||||
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| 193．Yubeshi | ||||||
| Yubeshi (Japanese: ゆべし) is a type of wagashi (Japanese confection). It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce. The process of production is very labor-intensive.[1] A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized. The longer the product is stored, the harder the texture will become. Both the rind and filling are edible. Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.[2] | ||||||
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Dishes In Wakayama Prefecture
| 194．Epinephelus bruneus | ||||||
| Epinephelus bruneus, commonly known as the longtooth grouper or the kelp grouper, is a species of marine ray-finned fish, a grouper from the subfamily Epinephelinae which is part of the family Serranidae, which also includes the anthias and sea basses. It is found in northwest Pacific in eastern Asia. | ||||||
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| 195．Conomurex luhuanus | ||||||
| Conomurex luhuanus, commonly known as the strawberry conch or tiger conch, is a species of medium-sized sea snail, a marine gastropod mollusk in the family Strombidae, the true conchs.[1] C. luhuanus is found in sandy habitat among corals in the Indopacific region. They feed on algae or detritus, move with a modified foot, and have complex eyes compared to other gastropods.[2] | ||||||
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Dishes In Tottori Prefecture
| 196．Aplysiida | ||||||
| The order Aplysiida, commonly known as sea hares (Aplysia species and related genera), are medium-sized to very large opisthobranch gastropod molluscs with a soft internal shell made of protein. These are marine gastropod molluscs in the superfamilies Aplysioidea and Akeroidea. The common name "sea hare" is a direct translation from Latin: lepus marinus, as the animal's existence was known in Roman times. The name derives from their rounded shape and from the two long rhinophores that project upward from their heads and that somewhat resemble the ears of a hare. | ||||||
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| 197．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 198．Japanese sandfish | ||||||
| The Japanese sandfish (Arctoscopus japonicus), also known as the sailfin sandfish , is a species of fish of the Percomorpha (perch-like) clade in the order Trachiniformes, being one of the two genera in the family Trichodontidae, the sandfishes. Known in Japan as hatahata (ハタハタ, 鰰, 鱩, 燭魚), it is a commercially important fish especially for Akita and Yamagata prefectures.[4] Its habitat occurs in sandy-mud bottoms ranging from the Sea of Japan to the Okhotsk Sea.[1] | ||||||
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| 199．Allium chinense | ||||||
| Allium chinense (also known as Chinese onion,[3][4] Chinese scallion,[3] glittering chive,[5] Japanese scallion,[3] Kiangsi scallion,[4] and Oriental onion[3]) is an edible species of Allium, native to China,[3] and cultivated in many other countries.[6] Its close relatives include the onion, scallion, leek, chive, and garlic.[7] | ||||||
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Dishes In Shimane Prefecture
| 200．Aplysiida | ||||||
| The order Aplysiida, commonly known as sea hares (Aplysia species and related genera), are medium-sized to very large opisthobranch gastropod molluscs with a soft internal shell made of protein. These are marine gastropod molluscs in the superfamilies Aplysioidea and Akeroidea. The common name "sea hare" is a direct translation from Latin: lepus marinus, as the animal's existence was known in Roman times. The name derives from their rounded shape and from the two long rhinophores that project upward from their heads and that somewhat resemble the ears of a hare. | ||||||
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| 201．Imoni | ||||||
| Imoni (芋煮) is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. Imoni is eaten like any soup, primarily during the late summer and early autumn, but is most famous as an outdoor food. In the autumn, groups of people preparing imoni around a fire near a river is considered a sign of the season, and convenience stores maintain a stock of firewood and other supplies just for the occasion. | ||||||
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| 202．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 203．Hikimi wasabi | ||||||
| Hikimi Wasabi (匹見ワサビ) is a variety of wasabi cultivated in Hikimi Town (now part of Masuda City), Shimane Prefecture, Japan. Wasabi cultivation in Hikimi began in 1818[a][4] and by the early Shōwa era (1926–1989) reached an annual production of 300 metric tons (330.7 US tons). Of the wasabi from Shimane, 90% came from the town of Hikimi[5][6]At the time, Shimane Prefecture was one of the top producers of wasabi in Japan.[5][6] The two top areas of wasabi production were Shizuoka Prefecture in the East and Shimane Prefecture in the West.[5][6] Hikimi's wasabi production declined due to numerous factors, including two large floods since the 1970s, recent generations of farming families choosing different careers, and global warming.[5][6] In recent years, new residents of Hikimi have been attempting to revive the production of Hikimi wasabi.[5][7] In 2013, Shimane Prefecture produced 74.5 metric tons of wasabi (70.2 metric tons were soil-grown wasabi, 4.3 metric tons were water-grown wasabi). That is fifth most in Japan, but far behind the top three prefectures: Shizuoka (867.6 metric tons), Nagano (604.7 metric tons), and Iwate (432.7 metric tons).[8] Shimane Prefecture is known for its Hikimi wasabi. Due to this small amount, Hikimi wasabi is now considered to be fairly rare.[9] | ||||||
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| 204．Cellana toreuma | ||||||
| Cellana toreuma is a species of limpet, a marine gastropod mollusk in the family Nacellidae.[1][2] | ||||||
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Dishes In Okayama Prefecture
| 205．Sole (fish) | ||||||
| Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available.[1] | ||||||
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| 206．Japanese Spanish mackerel | ||||||
| The Japanese Spanish mackerel (Scomberomorus niphonius), also known as the Japanese seer fish, is a species of true mackerel in the scombrid family (Scombridae).[2] Their maximum reported length is 100 cm, and the maximum reported weight is 10.57 kg.[3] | ||||||
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| 207．Oratosquilla oratoria | ||||||
| Oratosquilla oratoria, the Japanese mantis shrimp, is a species of mantis shrimp found in the western Pacific.[2] It is widely harvested in Japan and eaten as sushi. Like other members of its order it has a powerful spear, which it uses to hunt invertebrates and small fish. It grows to a length of 185 millimetres (7.3 in), and lives at depths of 10–100 metres (33–328 ft).[2] | ||||||
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| 208．Lingula (brachiopod) | ||||||
| Lingula is a genus of brachiopods within the class Lingulata. Lingula or forms very close in appearance have existed possibly since the Cambrian. Like its relatives, it has two unadorned organo-phosphatic valves and a long fleshy stalk. Lingula lives in burrows in barren sandy coastal seafloor and feeds by filtering detritus from the water. It can be detected by a short row of three openings through which it takes in water (sides) and expels it again (middle). | ||||||
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| 209．Pione (grape) | ||||||
| Pione (ピオーネ pione) is a large-berried, purple skinned, table and rosé wine grape variety that has been grown in Japan since 1957. First developed in Shizuoka Prefecture by Hideo Ikawa, the grape is a hybrid tetraploid cultivar of the widely planted Kyoho and Cannon Hall Muscat grapes.[1] Kyoho is itself a red fruited hybrid developed in Japan in 1937. The Cannon Hall Muscat is a large white table grape connected to seed originally brought from Greece in 1813, by John Spencer Stanhope resident of Cannon Hall near Barnsley, South Yorkshire, England.[2] | ||||||
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| 210．Muscat (grape) | ||||||
| The Muscat family of grapes includes over 200 grape varieties belonging to the Vitis vinifera species that have been used in wine production and as raisin and table grapes around the globe for many centuries. Their colors range from white (such as Muscat Ottonel), to yellow (Moscato Giallo), to pink (Moscato Rosa del Trentino) to near black (Muscat Hamburg). Muscat grapes and wines almost always have a pronounced floral aroma. The breadth and number of varieties of Muscat suggest that it is perhaps the oldest domesticated grape variety, and there are theories that most families within the Vitis vinifera grape variety are descended from the Muscat variety.[1] | ||||||
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| 211．Muscat of Alexandria | ||||||
| Muscat of Alexandria is a white wine grape that is a member of the Muscat family of Vitis vinifera. It is considered an "ancient vine", and wine experts believe it is one of the oldest genetically unmodified vines still in existence.[1] The grape originated in North Africa, and the name is probably derived from its association with Ancient Egyptians who used the grape for wine making. It is also a table grape used for eating and raisins.[1] | ||||||
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Dishes In Hiroshima Prefecture
| 212．Okonomiyaki | ||||||
| Okonomiyaki (Japanese: お好み焼き, listenⓘ) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger. | ||||||
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| 213．Gionbō | ||||||
| Gionbō (祇園坊 or ぎおんぼう) is a wagashi (Japanese sweet). It resembles a dried persimmon, and is now made by filling gyūhi (a soft form of mochi) with bean jam, then sprinkling white sugar over it. In the time when sugar was an expensive rarity, dried persimmon, made by drying astringent persimmons (Japanese: shibugaki), was a precious sweetener, and it was very commonly used in many households. At that time, wagashi was made to showcase this fine fruit, and since then it has become one of the most familiar wagashi in Japan. | ||||||
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| 214．Parapercis sexfasciata | ||||||
| Parapercis sexfasciata, the grub fish, is a species of fish in the sandperch family, Pinguipedidae. It is found in the western Pacific Ocean from southern Japan to Taiwan and Indonesia. Parapercis sexfasciata reaches a total length of 12.0 cm (4.7 in).[1] | ||||||
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| 215．Haruka (citrus) | ||||||
| Haruka (Citrus tamurana × natsudaidai) is a Citrus cultivar grown in Japan and the Korean Peninsula. | ||||||
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Dishes In Tokushima Prefecture
| 216．Pacific rudderfish | ||||||
| The Pacific rudderfish (Psenopsis anomala) is a marine fish also known by such names as Japanese butterfish, melon seed, wart perch, ibodai (Japanese name, イボダイ) or simply but ambiguously as butterfish.[1][2] This fish, which can grow to 30 cm (12 in) TL, is found in the Western Pacific, near Japan, in the Taiwan Strait and in the East China Sea. The Japanese butterfish prefers tropical waters: around 42°N–19°N. It has been found in the waters near Hong Kong. Generally, they inhabit the epipelagic layer to 370 m (1213 ft). Adults are mainly bottom-dwelling, but migrate upward at night in search of food.[2] | ||||||
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| 217．Sudachi | ||||||
| Sudachi (Citrus sudachi; Japanese: スダチ or 酢橘) is a small, round, green citrus fruit of Japanese origin that is a specialty of Tokushima Prefecture in Japan. It is a sour citrus, not eaten as fruit, but used as food flavoring in place of lemon or lime. Genetic analysis shows it to be the product of a cross between a yuzu and another citrus akin to the koji and tachibana orange. | ||||||
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Dishes In Kagawa Prefecture
| 218．Sole (fish) | ||||||
| Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available.[1] | ||||||
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| 219．Karasumi | ||||||
| Karasumi is a food product made by salting mullet roe pouch and drying it in sunlight. A theory suggests that it got its name from its resemblance to the blocks of sumi (inkstick) imported from China (Kara) for use in Japanese calligraphy.[1] Karasumi is a high priced delicacy and it is eaten while drinking sake. It is a softer analog of Mediterranean Bottarga. | ||||||
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| 220．Rare sugar | ||||||
| A rare sugar is a sugar that occurs in limited quantities in nature.[2] Rare sugars can be made using enzymes, choosing which enzymes to use if you know the substrate can be aided by the Izumoring-strategy.[3] Specific examples of rare sugars are: | ||||||
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| 221．Shoyumame | ||||||
| Shoyumame (しょうゆ豆) is a regional cuisine of the Kagawa prefecture of Japan.[1][2] Shoyumame consists of parched broad beans that have been left overnight in a marinade consisting primarily of soy sauce and sugar, with mirin and sake usually included in the marinade as well.[1][2] It is commonly served alongside lunch or dinner, or as an accompaniment to alcohol.[1] Although similar in appearance, shoyumame should not be confused with shoyunomi—a regional dish of Nagano, Niigata, Yamagata and Kagoshima prefectures—which consists of steamed black beans that have been fermented in soy sauce with rice malt.[citation needed] | ||||||
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Dishes In Ehime Prefecture
| 222．Imoni | ||||||
| Imoni (芋煮) is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. Imoni is eaten like any soup, primarily during the late summer and early autumn, but is most famous as an outdoor food. In the autumn, groups of people preparing imoni around a fire near a river is considered a sign of the season, and convenience stores maintain a stock of firewood and other supplies just for the occasion. | ||||||
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| 223．Iyokan | ||||||
| The iyokan (伊予柑 - Citrus × iyo), also known as anadomikan (穴門みかん) and Gokaku no Iyokan,[1] is a Japanese citrus fruit, similar in appearance to a mandarin orange, with Dancy as the pollen parent and Kaikokan as the seed parent.[2] It is the second most widely produced citrus fruit in Japan after the satsuma mandarin (Citrus unshiu).[citation needed] Ehime Prefecture accounted for 90% of Iyokan production in 2021.[3] | ||||||
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| 224．Kanpei | ||||||
| Kanpei, also known as Ehime queen splash, is a Citrus cultivar that originated in Japan.[1] | ||||||
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| 225．Jakoten | ||||||
| Jakoten (じゃこ天) is made from small fish that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture. Jakoten has a long history, having been eaten since the Edo period. | ||||||
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| 226．Haruka (citrus) | ||||||
| Haruka (Citrus tamurana × natsudaidai) is a Citrus cultivar grown in Japan and the Korean Peninsula. | ||||||
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| 227．Yakitori | ||||||
| Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.[1] The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. | ||||||
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Dishes In Kochi Prefecture
| 228．Reynoutria japonica | ||||||
| Reynoutria japonica, synonyms Fallopia japonica and Polygonum cuspidatum, is a species of herbaceous perennial plant in the knotweed and buckwheat family Polygonaceae.[1][2] Common names include Japanese knotweed[2] and Asian knotweed.[3] It is native to East Asia in Japan, China and Korea. In North America and Europe, the species has successfully established itself in numerous habitats, and is classified as a pest and invasive species in several countries.[2][4][5] The plant is popular with beekeepers, and its young stems are edible, making it an increasingly popular foraged vegetable with a flavour described as lemony rhubarb.[6] | ||||||
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| 229．Kenpi | ||||||
| Kenpi (/ ˈkɛmpi / けんぴ) or Imo-kenpi (芋けんぴ, 芋 meaning "potato" (especially "sweet potato")) is a snack food and common omiyage/meibutsu from Kōchi Prefecture, Japan. They are strips of candied sweet potato, resembling french fries in appearance, but are hard and sugary sweet in taste. Now, in Japan, almost all super markets and convenience stores sell kenpi of their own brands. You can get kenpi everywhere. One Japanese manga describes kenpi as an aphrodisiac.[citation needed] A phrase, "You have kenpi in your hair." became famous in SNS. | ||||||
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| 230．Goishicha | ||||||
| Goishicha (Japanese: 碁石茶 'go-pebble tea') is a fermented tea originally from China but now grown only in Ōtoyo, Kōchi and Ishizuchi-Kurocha, Ehime prefecture.[1] The tea is made by fermenting harvested tea in a two-step process, first with aerobic fungi, then with anaerobic bacteria. | ||||||
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| 231．Mahi-mahi | ||||||
| The mahi-mahi (/ˈmɑːhiːˈmɑːhiː/)[3] or common dolphinfish[2] (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin, it is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii and the Indian Ocean. | ||||||
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| 232．Shutō (seafood) | ||||||
| Shutō (酒盗) is a specialty shiokara of Odawara, Kanagawa Prefecture, in Japan.[1] Shuto is made by salting rare parts of bonito (katsuo), fermenting it for more than six months, then chopping it up and sometimes adding a mixture of sake and mirin. There is also a tuna (maguro) type that has a milder character. | ||||||
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| 233．Scylla (crustacean) | ||||||
| Scylla is a genus of swimming crabs, comprising four species,[1] of which S. serrata is the most widespread. They are found across the Indo-West Pacific.[2] The four species are:[3][1] | ||||||
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| 234．Leucocasia gigantea | ||||||
| Leucocasia gigantea, also called the giant elephant ear or Indian taro, is a species of flowering plant. It is a 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall aroid plant with a large, fibrous corm, producing at its apex a whorl of thick, green leaves.[2] It is the sole species in genus Leucocasia.[1] Leucocasia gigantea is a "sister species" to another widely-cultivated 'taro', Colocasia esculenta, as well as to the alocasias, such as the large Alocasia macrorrhizos; it is speculated that L. gigantea was created as a result of natural hybridization between A. macrorrhizos and C. esculenta.[3] It is called 'dọc mùng' in northern Vietnam and 'môn bạc hà' or 'bạc hà' in some provinces in southern Vietnam.[4][5][6] | ||||||
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| 235．Hyuganatsu | ||||||
| Hyuganatsu (Citrus tamurana, Japanese: 日向夏) is a citrus fruit and plant grown in Japan. The name comes from Hyūga, the ancient name of Miyazaki Prefecture in Kyushu, where the citrus is said to have originated, while "natsu" (夏) means summer. Hyūganatsu grown outside Kyushu are sometimes shipped under different names such as Konatsu (小夏), Tosakonatsu (土佐小夏), or New Summer Orange (ニューサマーオレンジ). | ||||||
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| 236．Conomurex luhuanus | ||||||
| Conomurex luhuanus, commonly known as the strawberry conch or tiger conch, is a species of medium-sized sea snail, a marine gastropod mollusk in the family Strombidae, the true conchs.[1] C. luhuanus is found in sandy habitat among corals in the Indopacific region. They feed on algae or detritus, move with a modified foot, and have complex eyes compared to other gastropods.[2] | ||||||
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| 237．Yuzu | ||||||
| Yuzu (Citrus × junos, from Japanese 柚子 or ユズ; /ˈjuːzuː/ ⓘ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.[1] It is believed to have originated in central China as an F1 hybrid of the mangshanyeju (Chinese: 莽山野橘) subspecies of mandarin orange and the ichang papeda.[2][3] | ||||||
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Dishes In Fukuoka Prefecture
| 238．Motsunabe | ||||||
| Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal.[1] It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot (nabe). When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper, or miso. Champon noodles are often put into the pot and boiled to complete the dish. The offal used in motsunabe is mostly beef intestines, but various kinds of offal can be used. | ||||||
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| 239．Rapana venosa | ||||||
| Rapana venosa, common name the veined rapa whelk or Asian rapa whelk, is a species of large predatory sea snail, a marine gastropod mollusc or whelk, in the family Muricidae, the rock shells. This large sea snail has become an invasive species in many different localities around the world. | ||||||
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| 240．Coilia nasus | ||||||
| Coilia nasus,[1][2][3][4] also known as ungeo[5] and the Japanese grenadier anchovy or Chinese tapertail anchovy is a species of ray-finned fish from the family Engraulidae (anchovies). It grows to 41 cm (16 in) total length;[4][6] it is a relatively large species for its genus.[4] It is found in marine, freshwater, and brackish water at depths down to 50 m (160 ft). It is an example of an anadromous fish species, with some populations moving to freshwater to spawn.[4][6] Overall they are distributed in the northwest Pacific, between 21–42°N and 109–134°E,[6] or from Guangdong in China to the west coast of the Korean peninsula and the Ariake Sound in southwestern Japan.[4][5][6] A traditional delicacy, the species is commercially fished in Korea, China and Japan. In China it is one of the most expensive fish sold, and as the anadromous variety is more expensive than the freshwater variety, the industry is mostly focussed in the Yellow Sea, East China Sea, and Yangtze.[7] | ||||||
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| 241．Chikuzenni | ||||||
| Chikuzenni (筑前煮, chikuzen-ni) is a dish that originated from northern Kyushu, Japan, made of braised chicken and vegetables. It is often eaten when bringing in the new year in Japan. Chikuzen-ni was named after the historical Chikuzen Province (now Fukuoka Prefecture). The dish was originally called game-ni (がめ煮), perhaps a derivation from the Hakata dialectal verb "gamekurikomu", meaning "to collect" (because of how the ingredients were gathered and cooked together). An alternative theory holds that Japanese soldiers stationed in Korea during the Japanese invasions of Korea used turtles called dobugame (どぶがめ) instead of chicken, and called the dish game-ni (がめ煮), where game is short for dobugame. | ||||||
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| 242．Lingula (brachiopod) | ||||||
| Lingula is a genus of brachiopods within the class Lingulata. Lingula or forms very close in appearance have existed possibly since the Cambrian. Like its relatives, it has two unadorned organo-phosphatic valves and a long fleshy stalk. Lingula lives in burrows in barren sandy coastal seafloor and feeds by filtering detritus from the water. It can be detected by a short row of three openings through which it takes in water (sides) and expels it again (middle). | ||||||
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| 243．Atrina pectinata | ||||||
| Atrina pectinata is a species of bivalves belonging to the family Pinnidae.[1] The species is found in the Old World.[1] They are important in commercial fishing in Asia. They have the common name of kijogae [pen shells].[2] A. pectinata is a sedentary long-lived species that lives up to 7 years.[3] The byssus has been used in Sardinia to weave sea silk, as a replacement for the byssus of critically endangered Pinna nobilis.[4] | ||||||
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| 244．Pig's trotter | ||||||
| A pig's trotter, also known as a pettitoe,[1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.[2] | ||||||
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| 245．Grouper | ||||||
| Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets (genus Alphestes), the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae. | ||||||
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| 246．Yakitori | ||||||
| Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.[1] The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. | ||||||
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| 247．Yamecha | ||||||
| Yamecha is a type of tea produced in Fukuoka Prefecture in Japan. It is cultivated in Yame-shi and its surrounding areas: Chikugo-shi, Hirokawa-cho, Ukiha-shi, and Asakura-shi. Yamecha makes up about 3% of Japan's green tea production and about 45% of Japan's gyokuro production on an annual basis. It is highly prized and one of the first regions in Japan to grow tea. The first tea plant in Yame was imported from China by a Zen priest named Eirin Suzui. | ||||||
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| 248．Yuzu koshō | ||||||
| Yuzu koshō (柚子胡椒, also yuzu goshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.[1] It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzu koshō come from Kyushu, where it is a local specialty. | ||||||
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Dishes In Saga Prefecture
| 249．Coilia nasus | ||||||
| Coilia nasus,[1][2][3][4] also known as ungeo[5] and the Japanese grenadier anchovy or Chinese tapertail anchovy is a species of ray-finned fish from the family Engraulidae (anchovies). It grows to 41 cm (16 in) total length;[4][6] it is a relatively large species for its genus.[4] It is found in marine, freshwater, and brackish water at depths down to 50 m (160 ft). It is an example of an anadromous fish species, with some populations moving to freshwater to spawn.[4][6] Overall they are distributed in the northwest Pacific, between 21–42°N and 109–134°E,[6] or from Guangdong in China to the west coast of the Korean peninsula and the Ariake Sound in southwestern Japan.[4][5][6] A traditional delicacy, the species is commercially fished in Korea, China and Japan. In China it is one of the most expensive fish sold, and as the anadromous variety is more expensive than the freshwater variety, the industry is mostly focussed in the Yellow Sea, East China Sea, and Yangtze.[7] | ||||||
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| 250．Portunus trituberculatus | ||||||
| Portunus trituberculatus, also known as the gazami crab, Asian blue crab or horse crab, is the most widely fished species of crab in the world. It is found off the coasts of East Asia and is closely related to Portunus armatus. | ||||||
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| 251．Chikuzenni | ||||||
| Chikuzenni (筑前煮, chikuzen-ni) is a dish that originated from northern Kyushu, Japan, made of braised chicken and vegetables. It is often eaten when bringing in the new year in Japan. Chikuzen-ni was named after the historical Chikuzen Province (now Fukuoka Prefecture). The dish was originally called game-ni (がめ煮), perhaps a derivation from the Hakata dialectal verb "gamekurikomu", meaning "to collect" (because of how the ingredients were gathered and cooked together). An alternative theory holds that Japanese soldiers stationed in Korea during the Japanese invasions of Korea used turtles called dobugame (どぶがめ) instead of chicken, and called the dish game-ni (がめ煮), where game is short for dobugame. | ||||||
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| 252．Lingula (brachiopod) | ||||||
| Lingula is a genus of brachiopods within the class Lingulata. Lingula or forms very close in appearance have existed possibly since the Cambrian. Like its relatives, it has two unadorned organo-phosphatic valves and a long fleshy stalk. Lingula lives in burrows in barren sandy coastal seafloor and feeds by filtering detritus from the water. It can be detected by a short row of three openings through which it takes in water (sides) and expels it again (middle). | ||||||
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Dishes In Nagasaki Prefecture
| 253．Yellow grouper | ||||||
| The yellow grouper (Epinephelus awoara), also known as the banded grouper, is a species of marine ray-finned fish, a grouper from the subfamily Epinephelinae which is part of the family Serranidae, which also includes the anthias and sea basses. It is found in eastern Asian waters of the Western Pacific Ocean. Its natural habitats are shallow seas and rocky reefs. | ||||||
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| 254．Pacific rudderfish | ||||||
| The Pacific rudderfish (Psenopsis anomala) is a marine fish also known by such names as Japanese butterfish, melon seed, wart perch, ibodai (Japanese name, イボダイ) or simply but ambiguously as butterfish.[1][2] This fish, which can grow to 30 cm (12 in) TL, is found in the Western Pacific, near Japan, in the Taiwan Strait and in the East China Sea. The Japanese butterfish prefers tropical waters: around 42°N–19°N. It has been found in the waters near Hong Kong. Generally, they inhabit the epipelagic layer to 370 m (1213 ft). Adults are mainly bottom-dwelling, but migrate upward at night in search of food.[2] | ||||||
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| 255．Kakuni | ||||||
| Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".[1] Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish is most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than its origin.[2] During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.[citation needed] | ||||||
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| 256．Karasumi | ||||||
| Karasumi is a food product made by salting mullet roe pouch and drying it in sunlight. A theory suggests that it got its name from its resemblance to the blocks of sumi (inkstick) imported from China (Kara) for use in Japanese calligraphy.[1] Karasumi is a high priced delicacy and it is eaten while drinking sake. It is a softer analog of Mediterranean Bottarga. | ||||||
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| 257．Parapercis sexfasciata | ||||||
| Parapercis sexfasciata, the grub fish, is a species of fish in the sandperch family, Pinguipedidae. It is found in the western Pacific Ocean from southern Japan to Taiwan and Indonesia. Parapercis sexfasciata reaches a total length of 12.0 cm (4.7 in).[1] | ||||||
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| 258．Shippoku | ||||||
| Shippoku (卓袱) is a Japanese culinary style that is heavily influenced by Chinese cuisine.[1][2] It has been described as a fusion cuisine and as a "hybrid cuisine" that combines elements of European, Chinese and Japanese cuisines.[3][4] Meats used in shippoku cuisine include fowl, fish, and game meats. Sake typically accompanies shippoku dishes.[5] The shippoku style of service typically includes several small dishes that comprise a full meal.[6] | ||||||
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| 259．Momordica charantia | ||||||
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. | ||||||
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| 260．Tempura | ||||||
| Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.[1] | ||||||
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| 261．Ostraciidae | ||||||
| Ostraciidae or Ostraciontidae[2] is a family of squared, bony fish belonging to the order Tetraodontiformes, closely related to the pufferfishes and filefishes. Fish in the family are known variously as boxfishes, cofferfishes, cowfishes and trunkfishes. It contains about 23 extant species in 6 extant genera. | ||||||
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| 262．Grouper | ||||||
| Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets (genus Alphestes), the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae. | ||||||
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| 263．Shrimp toast | ||||||
| Shrimp toast or prawn toast (Chinese: 蝦多士; Cantonese Yale: haa dō si) is a Cantonese dim sum dish from Hong Kong. It is made from small triangles of bread, coated with a paste made from minced shrimp and cooked by baking or deep frying. It is a common appetizer in Western Chinese cuisine. A common variant in the United Kingdom, Australia and Ireland is sesame prawn toast. This involves sprinkling sesame seeds before the baking or deep frying process. | ||||||
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| 264．Haruka (citrus) | ||||||
| Haruka (Citrus tamurana × natsudaidai) is a Citrus cultivar grown in Japan and the Korean Peninsula. | ||||||
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| 265．Milkshake | ||||||
| A milkshake (sometimes simply called a shake) is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup into a thick, sweet, cold mixture. It may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. Dry ingredients such as whole fruit, nuts, seeds, candy, or cookies may be incorporated. | ||||||
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| 266．Yūkō | ||||||
| The yūkō (ゆうこう), also written yukou,[1] is a Japanese citrus found in the Nagasaki Prefecture and Saga Prefecture of Japan.[2] Genetic analysis has shown it to be a cross between the kishumikan and koji, a part-tachibana orange hybrid native to Japan.[3] | ||||||
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Dishes In Kumamoto Prefecture
| 267．Kawachi bankan | ||||||
| Kawachi bankan (Citrus kawachiensis), also called Mishokan and Uwa Gold, is a Citrus hybrid cultivated for its edible fruit.[1] | ||||||
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| 268．Asterias amurensis | ||||||
| Asterias amurensis, also known as the Northern Pacific seastar and Japanese common starfish, is a seastar found in shallow seas and estuaries, native to the coasts of northern China, Korea, far eastern Russia, Japan, Alaska, the Aleutian Islands and British Columbia in Canada. Two forms are recognised: the nominate and forma robusta from the Strait of Tartary. It mostly preys on large bivalve molluscs, and it is mostly preyed on by other species of starfish. Population booms in Japan can affect the harvest of mariculture operations and are costly to combat. | ||||||
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| 269．Dekopon | ||||||
| Dekopon (デコポン) is a seedless and sweet variety of satsuma orange. It is a hybrid between Kiyomi and ponkan (Nakano no. 3), developed in Japan in 1972.[1][2] Originally a brand name, "Dekopon" has become a genericized trademark and it is used to refer to all brands of the fruit; the generic name is shiranuhi or shiranui (不知火).[1][2] Dekopon is distinctive due to its sweet taste, large size, and the large protruding bump on the top of the fruit. | ||||||
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| 270．Gynura bicolor | ||||||
| Gynura bicolor, hongfeng cai 紅鳳菜, Okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb.[2] There are two kinds: one that is green on both sides, and another with leaves that are green on the top and purple underneath. Both kinds are considered medicinal vegetables. Gynura bicolor is a perennial and therefore found for sale throughout the year, however, winter and spring are the best times to use the plant.[citation needed] | ||||||
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| 271．Momordica charantia | ||||||
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. | ||||||
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| 272．Torisashi | ||||||
| Torisashi is a Japanese dish of thinly sliced raw chicken breast. If the chicken is lightly seared it is known as toriwasa.[1] It is most commonly eaten with sumiso but may also be eaten with soy sauce and wasabi like other sashimi. Torisashi is a regional specialty to the island of Kyushu, specifically in Kagoshima and Miyazaki prefectures.[1] | ||||||
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| 273．Banpeiyu | ||||||
| Banpeiyu (Japanese: 晩白柚) is a cultivar of pomelo which produces extremely large fruits.[1] A banpeiyu fruit became the world's heaviest pomelo when it was presented by Seiji Sonoda from Japan for the Guinness World Record at the Banpeiyu Competition in Yatsushiro, Kumamoto, Japan on December 25, 2014. This specimen weighed 4.8597 kg (10 lb 11.3 oz) with a circumference of 83.5 cm (32.8 in).[2] | ||||||
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Dishes In Oita Prefecture
| 274．One Village One Product movement | ||||||
| The One village one product movement (一村一品運動, Isson Ippin Undō, OVOP) is a Japanese regional development program. It began in Ōita Prefecture in 1979 when the then-governor Morihiko Hiramatsu advocated the program. Implementation started in 1980. Communities selectively produce goods with high added value. One village produces one competitive and staple product as a business to gain sales revenue to improve the standard of living for the residents of that village. Among them are shiitake, kabosu, greenhouse mikan, beef, aji, and barley shōchū. Over 300 products have been selected. | ||||||
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| 275．Kabosu | ||||||
| Kabosu (カボス or 臭橙; binomial name: Citrus sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae.[2] It is popular in Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. | ||||||
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| 276．Momordica charantia | ||||||
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. | ||||||
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| 277．Toriten | ||||||
| Toriten is a Japanese tempura style fried chicken. It originated food in Ōita Prefecture, and is very popular there.Any part of the chicken can be used. The meat is cut into small pieces, dipped in soy sauce, sake and garlic powder, rolled in tempura powder and deep fried. Toriten is commonly served with fresh greens, and eaten hot immediately after frying. The most common sauce is Ponzu sauce (made with soy sauce and vinegar) with mustard.In Oita, it is also popular to eat with a Kabosu-based sauce. | ||||||
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| 278．Daggertooth pike conger | ||||||
| The daggertooth pike conger (Muraenesox cinereus) also known as the darkfin pike eel in Australia, to distinguish it from the related pike-eel (Muraenesox bagio),[3] is a species of eel in the pike conger family, Muraenesocidae.[4] They primarily live on soft bottoms in marine and brackish waters down to a depth of 800 m (2,600 ft), but may enter freshwater.[4] They commonly grow to about 1.5 m (4.9 ft) in length,[5] but may grow as long as 2.2 m (7.2 ft).[4] Daggertooth pike congers occur in the Red Sea, on the coast of the northern Indian Ocean, and in the West Pacific from Indochina to Japan. A single specimen was also reported in the Mediterranean Sea off Israel in 1982.[6] | ||||||
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| 279．Yuzu koshō | ||||||
| Yuzu koshō (柚子胡椒, also yuzu goshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.[1] It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzu koshō come from Kyushu, where it is a local specialty. | ||||||
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Dishes In Miyazaki Prefecture
| 280．Dried turnip | ||||||
| Dried turnip (dried radish) (simplified Chinese: 萝卜干; traditional Chinese: 蘿蔔乾; pinyin: luó bō gān; alternative simplified: 菜頭乾) is one kind of pickles in China, also a kind of vegetables with unique flavor. It is rich in both Vitamin B and iron. Dried turnip is usually made around the winter solstice. Turnips are cleaned before solarization. Then the turnips are mixed with salt and put into a jar with a big rock upon them. One week later, turnips are taken out and dried in the sun again. Then the turnips are squeezed until no water can be squeezed. Next, turnips should are soaked in boiling brine. The turnips are again squeezed and dried in the sun until they become golden yellow. The last procedure is to put turnips into a clean jar. Half a year later, they can be tasted.[citation needed] | ||||||
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| 281．Charybdis feriata | ||||||
| Charybdis feriata, the crucifix crab, is a species of swimming crab in the family Portunidae.[1] It is found in the tropical and subtropical Indo-Pacific region. | ||||||
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| 282．Momordica charantia | ||||||
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. | ||||||
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| 283．Torisashi | ||||||
| Torisashi is a Japanese dish of thinly sliced raw chicken breast. If the chicken is lightly seared it is known as toriwasa.[1] It is most commonly eaten with sumiso but may also be eaten with soy sauce and wasabi like other sashimi. Torisashi is a regional specialty to the island of Kyushu, specifically in Kagoshima and Miyazaki prefectures.[1] | ||||||
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| 284．Hyuganatsu | ||||||
| Hyuganatsu (Citrus tamurana, Japanese: 日向夏) is a citrus fruit and plant grown in Japan. The name comes from Hyūga, the ancient name of Miyazaki Prefecture in Kyushu, where the citrus is said to have originated, while "natsu" (夏) means summer. Hyūganatsu grown outside Kyushu are sometimes shipped under different names such as Konatsu (小夏), Tosakonatsu (土佐小夏), or New Summer Orange (ニューサマーオレンジ). | ||||||
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| 285．Hebesu | ||||||
| Hebesu or hebezu (平兵衛酢) is a small Japanese citrus fruit. It is green in color, rich in acid and reported to have high amounts of a specific flavonoid which supposedly has anti-cancer properties.[2][3] The fruit is considered a local delicacy of Hyūga, Miyazaki. It has been claimed it is similar to both kabosu (Citrus sphaerocarpa) and sudachi (Citrus sudach) but the fruit is not as well known outside Miyazaki Prefecture.[4][5] Supposedly, the fruit was initially found during the Edo period by a Chōsokabe Heibei, from whom the fruit got its name (which means "Hebe's vinegar"). Chōsokabe began growing it on his land in what is now the Nishikawauchi Tomitaka area of Hyūga city.[6] | ||||||
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Dishes In Kagoshima Prefecture
| 286．Aplysiida | ||||||
| The order Aplysiida, commonly known as sea hares (Aplysia species and related genera), are medium-sized to very large opisthobranch gastropod molluscs with a soft internal shell made of protein. These are marine gastropod molluscs in the superfamilies Aplysioidea and Akeroidea. The common name "sea hare" is a direct translation from Latin: lepus marinus, as the animal's existence was known in Roman times. The name derives from their rounded shape and from the two long rhinophores that project upward from their heads and that somewhat resemble the ears of a hare. | ||||||
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| 287．Ōgonkan | ||||||
| Ōgonkan (黄金柑, "golden citrus") or Ki-mikan (黄蜜柑, "yellow mikan") are the common names for a small sized variety of Japanese citrus, whose rind is of a characteristic "golden" bright yellow color. The variety has been published as the species Citrus flaviculpus by Chōzaburō Tanaka in his 160-species scheme, but this is considered an effort of a "splitter", as opposed to Swingle's classification system which is generally preferred in the West.[citation needed] | ||||||
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| 288．Kagoshima Berkshire | ||||||
| The Kagoshima Berkshire, Japanese: かごしま黒豚, is a Japanese breed of domestic pig found in Kagoshima prefecture in south-western Japan. It derives from the Berkshire breed of pig of the United Kingdom, which was imported to Japan from the 1860s and is now widespread there. The Kagoshima Berkshire apparently descends from two British Berkshire pigs brought to Japan in the 1930s.[2]: 629 [3] Meat from this breed may be marketed under the brand name "Kurobuta", meaning "black pig".[2]: 629 Pork from Kagoshima Berkshire pigs constitutes approximately 2% of the total annual production in Japan. The meat is considered tender and flavoursome; it is a premium product, in demand throughout the country.[2]: 629 | ||||||
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| 289．Kagoshima green tea | ||||||
| Kagoshima Green Tea is grown in Kagoshima Prefecture, the second largest producer of unprocessed tea after Shizuoka Prefecture. A lot of Kagoshima Green Tea is known as blended tea for other places of production, but it is getting famous as its own brand with more rigorous standards these days. The name, Kagoshima Green Tea, has been used since about 1992. | ||||||
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| 290．Dried turnip | ||||||
| Dried turnip (dried radish) (simplified Chinese: 萝卜干; traditional Chinese: 蘿蔔乾; pinyin: luó bō gān; alternative simplified: 菜頭乾) is one kind of pickles in China, also a kind of vegetables with unique flavor. It is rich in both Vitamin B and iron. Dried turnip is usually made around the winter solstice. Turnips are cleaned before solarization. Then the turnips are mixed with salt and put into a jar with a big rock upon them. One week later, turnips are taken out and dried in the sun again. Then the turnips are squeezed until no water can be squeezed. Next, turnips should are soaked in boiling brine. The turnips are again squeezed and dried in the sun until they become golden yellow. The last procedure is to put turnips into a clean jar. Half a year later, they can be tasted.[citation needed] | ||||||
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| 291．Caulerpa lentillifera | ||||||
| Caulerpa lentillifera or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific. This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture. It is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968. Both countries remain the top consumers of C. lentillifera. Its cultivation has since spread to other countries, including Vietnam, Taiwan, and China. C. lentillifera, along with C. racemosa, are also known as sea grapes or green caviar in English.[2] | ||||||
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| 292．Penaeus semisulcatus | ||||||
| Penaeus semisulcatus, the green tiger prawn or grooved tiger prawn, is a commercially important species of prawn in the genus Penaeus. | ||||||
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| 293．Muscovado | ||||||
| Muscovado is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer.[1][2] Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier.[3][4][5] Its main uses are in food and confectionery, and the manufacturing of rum and other forms of alcohol. The largest producer and consumer of muscovado is India.[6][7] | ||||||
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| 294．Black vinegar | ||||||
| Black vinegar is dark-colored vinegar traditionally used in Chinese and other East Asian cuisine. | ||||||
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| 295．Keihan rice | ||||||
| Keihan (鶏飯, "chicken-rice") is a local dish of the Amami Islands, Kagoshima Prefecture in the south of Japan. It is generally cooked with chicken, and although the exact recipe can vary, it often includes ingredients such as egg, pickles, dried shiitake, orange peel, nori, soup stock and sake. It is a popular meal in Kagoshima Prefecture, and a standard school lunch menu.[1] | ||||||
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| 296．Sakurajima radish | ||||||
| The Sakurajima radish or Sakurajima daikon (Japanese: 桜島大根, Sakurajima daikon) is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world.[5] Its regular weight is about 6 kilograms (13 lb), although big ones can be as much as 27 kg (60 lb). It grows as large as 50 cm (20 in) in diameter.[6] It is also sometimes known in Japanese as shimadekon (しまでこん, "island daikon"). | ||||||
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| 297．Komikan (fruit) | ||||||
| The komikan (小みかん, 小蜜柑) is a type of mandarin orange grown in Japan. "Ko" means "little", and "mikan" a type of citrus cultivar; komikans are unusually small. It is almost the same as the Kishumikan. It is sometimes called a Sakurajima komikan orange (桜島小みかん, Sakurajima komikan) grown on Sakurajima, an active composite volcano in Kagoshima Prefecture, Japan. The same cultivar is also grown in Fukuyama in Kirishima along Kagoshima Bay, and this is simply called komikan (小みかん, 小蜜柑). | ||||||
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| 298．Satsumadori | ||||||
| The Satsumadori is a Japanese breed of chicken. It originated in Kagoshima Prefecture, in the southernmost part of the island of Kyushu in southern Japan, and was originally bred for cockfighting.[7] The name derives from that of the former province of Satsuma, now the western part of Kagoshima Prefecture.[8] | ||||||
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| 299．Saccharum officinarum | ||||||
| Saccharum officinarum is a large, strong-growing species of grass in the sugarcane genus. Its stout stalks are rich in sucrose, a disaccharide sugar which accumulates in the stalk internodes. It originated in New Guinea,[1] and is now cultivated in tropical and subtropical countries worldwide for the production of sugar, ethanol and other products. | ||||||
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| 300．Shutō (seafood) | ||||||
| Shutō (酒盗) is a specialty shiokara of Odawara, Kanagawa Prefecture, in Japan.[1] Shuto is made by salting rare parts of bonito (katsuo), fermenting it for more than six months, then chopping it up and sometimes adding a mixture of sake and mirin. There is also a tuna (maguro) type that has a milder character. | ||||||
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| 301．Kakigōri | ||||||
| Kakigōri (かき氷) is a Japanese shaved ice dessert flavored with syrup and a sweetener, often condensed milk.[1] | ||||||
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| 302．Chiran tea | ||||||
| Chiran tea (知覧茶, Chirancha) is a type of Japanese green tea produced in Chiran, a former town in Kagoshima Prefecture, which is now part of Minamikyūshū. Villagers started growing teas in fields in 1872. In 1934, a tea factory was built. In 1938, the tea made there was presented to the emperor of Japan. The mild climate and fertile soil near the volcano Sakurajima are suited to growing tea.[1] | ||||||
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| 303．Momordica charantia | ||||||
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. | ||||||
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| 304．Farfugium japonicum | ||||||
| Farfugium japonicum (syn. Ligularia tussilaginea) is a species of flowering plant in the family Asteraceae, also known as leopard plant, green leopard plant or tractor seat plant.[1] It is native to streams and seashores of Japan, where it is called tsuwabuki (石蕗).[2] | ||||||
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| 305．Torisashi | ||||||
| Torisashi is a Japanese dish of thinly sliced raw chicken breast. If the chicken is lightly seared it is known as toriwasa.[1] It is most commonly eaten with sumiso but may also be eaten with soy sauce and wasabi like other sashimi. Torisashi is a regional specialty to the island of Kyushu, specifically in Kagoshima and Miyazaki prefectures.[1] | ||||||
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| 306．Pig's trotter | ||||||
| A pig's trotter, also known as a pettitoe,[1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.[2] | ||||||
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| 307．Scylla (crustacean) | ||||||
| Scylla is a genus of swimming crabs, comprising four species,[1] of which S. serrata is the most widespread. They are found across the Indo-West Pacific.[2] The four species are:[3][1] | ||||||
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| 308．Indo-Pacific sailfish | ||||||
| The Indo-Pacific sailfish (Istiophorus platypterus) is a sailfish native to the Indian and Pacific Oceans and is naturalized in the Atlantic where it has entered the Mediterranean Sea via the Suez Canal as a Lessepsian migrant.[3] It is dark blue on top, brown-blue laterally, silvery white underbelly; upper jaw elongated in the form of a spear; first dorsal fin greatly enlarged in the form of a sail, with many black cones, its front squared off, highest at its midpoint; pelvic fins very narrow, reaching almost to the anus; body covered with embedded scales, blunt at end; lateral line curved above pectoral fin, then straight to base of tail. They have a large and sharp bill, which they use for hunting. They feed on tuna and mackerel, some of the fastest fish in the Ocean. Most authorities only recognise a single species of sailfish, I. platypterus.[2] | ||||||
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| 309．Luffa aegyptiaca | ||||||
| Luffa aegyptiaca, the sponge gourd,[2] Egyptian cucumber or Vietnamese luffa, is an annual species of vine cultivated for its fruit, native to South and Southeast Asia. | ||||||
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| 310．Phyllostachys aurea | ||||||
| Phyllostachys aurea is a species of bamboo, and is of the 'running bamboo' type, belonging to the diverse Bambuseae tribe. It is native to Fujian and Zhejiang in China. It is commonly known by the names fishpole bamboo, golden bamboo, monk's belly bamboo, and fairyland bamboo (Australia). | ||||||
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| 311．Goat | ||||||
| The goat or domestic goat (Capra hircus) is a species of domesticated goat-antelope that is mostly kept as livestock. It was domesticated from the bezoar ibex (C. aegagrus aegagrus) of Southwest Asia and Eastern Europe. The goat is a member of the family Bovidae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat.[1] It is one of the oldest domesticated species of animal - according to archaeological evidence its earliest domestication occurred in Iran at 10,000 calibrated calendar years ago.[2] | ||||||
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Dishes In Okinawa Prefecture
| 312．Okinawan cuisine | ||||||
| Okinawan cuisine (沖縄料理, Okinawa ryōri) is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine (琉球料理, Ryūkyū ryōri), a reference to the Ryukyu Kingdom.[1] Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine. | ||||||
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| 313．Domestic duck | ||||||
| Domestic ducks (mainly mallard, Anas platyrhynchos domesticus, with some Muscovy ducks, Cairina moschata domestica) are ducks that have been domesticated and raised for meat and eggs. A few are kept for show, or for their ornamental value. Most varieties of domesticated ducks, apart from the Muscovy duck and hybrids, are descended from the mallard, which was domesticated in China around 2000 BC. | ||||||
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| 314．A&W Root Beer | ||||||
| A&W Root Beer is an American brand of root beer that was founded in 1919 by Roy W. Allen[3] and primarily available in the United States and Canada. Allen partnered with Frank Wright in 1922, creating the A&W brand and inspiring a chain of A&W Restaurants founded that year. Originally, A&W Root Beer sold for five cents (equivalent to $0.88 in 2023).[4] | ||||||
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| 315．A&W Restaurants | ||||||
| A&W Restaurants, Inc. (also known as Allen & Wright Restaurants) is an American fast food restaurant chain distinguished by its burgers, draft root beer and root beer floats.[5][6] The oldest extant restaurant chain in the United States[7] (the oldest being the Harvey House),[8] A&W's origins date back to 1919 when Roy W. Allen set up a roadside drink stand to offer a new thick and creamy drink, root beer, at a parade honoring returning World War I veterans in Lodi, California.[9][5] Allen's employee Frank Wright partnered with him in 1922 and they founded their first restaurant in Sacramento, California, in 1923.[1] The company name was taken from the initials of their last names – Allen and Wright. The company became famous in the United States for its "frosty mugs" – the mugs were kept in a freezer and filled with A&W Root Beer just before being served to customers. | ||||||
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| 316．Indo-Pacific sergeant | ||||||
| The Indo-Pacific sergeant (Abudefduf vaigiensis) is a species of damselfish in the family Pomacentridae. It may also be known as the Sergeant major although this name is usually reserved for the closely related species Abudefduf saxatilis. The closely related Abudefduf caudobimaculatus was formerly considered to be synonymous with this species and, according to some authorities, is synonymous.[4][5] | ||||||
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| 317．Kakuni | ||||||
| Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".[1] Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish is most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than its origin.[2] During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.[citation needed] | ||||||
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| 318．Caulerpa lentillifera | ||||||
| Caulerpa lentillifera or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific. This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture. It is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968. Both countries remain the top consumers of C. lentillifera. Its cultivation has since spread to other countries, including Vietnam, Taiwan, and China. C. lentillifera, along with C. racemosa, are also known as sea grapes or green caviar in English.[2] | ||||||
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| 319．Indian mackerel | ||||||
| The Indian mackerel (Rastrelliger kanagurta) is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes.[2] It is commonly found in the Indian and WestPacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine. | ||||||
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| 320．Muscovado | ||||||
| Muscovado is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer.[1][2] Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier.[3][4][5] Its main uses are in food and confectionery, and the manufacturing of rum and other forms of alcohol. The largest producer and consumer of muscovado is India.[6][7] | ||||||
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| 321．Alpinia zerumbet | ||||||
| Alpinia zerumbet, commonly known as shell ginger among other names, is a perennial species of ginger native to East Asia. The plants can grow up to 2.5 to 3 meters (8 to 10 ft) tall and bear colorful funnel-shaped flowers. They are grown as ornamentals and their leaves are used in cuisine and traditional medicine. | ||||||
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| 322．Kōrēgusu | ||||||
| Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐす kooreegusu, a type of hot chili pepper), also called kōrēgūsu (コーレーグース) and kōrēgusū (コーレーグスー), is a type of Okinawan chili sauce made of chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba. Since at least the 16th century, the term "Goryeo pepper" has been used for varieties of the frutescens chili (and this usage is retained in some Kyushu dialects). In the Okinawan language, kooreegusu (高麗胡椒 こーれーぐす) still refers to the chili pepper itself[1] but in Japanese, the term is applied to the awamori chili sauce while shima tōgarashi (島唐辛子, literally "island chili pepper") is used for the chili. | ||||||
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| 323．Coriander | ||||||
| Coriander (/ˌkɒriˈændər, ˈkɒriændər/;[1] Coriandrum sativum), also known as cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/)[1]: 90 , is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive coriander as having a tart, lemon/lime taste, but some individuals perceive the leaves to have a soapy, pungent, or rotten taste. The perception of a soapy taste in certain aldehydes is linked to variations in the gene OR6A2.[2] | ||||||
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| 324．Saccharum officinarum | ||||||
| Saccharum officinarum is a large, strong-growing species of grass in the sugarcane genus. Its stout stalks are rich in sucrose, a disaccharide sugar which accumulates in the stalk internodes. It originated in New Guinea,[1] and is now cultivated in tropical and subtropical countries worldwide for the production of sugar, ethanol and other products. | ||||||
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| 325．Citrus depressa | ||||||
| Citrus depressa (Citrus × depressa, formerly C. pectinifera, Okinawan: シークヮーサー/シークァーサー, romanized: shiikwaasa, Japanese: ヒラミレモン, romanized: hirami remon or シークヮーサー, shiikwāsā, in English sometimes called shiikuwasha, shequasar, Taiwan tangerine, Okinawa lime,[1] flat lemon, hirami lemon, or thin-skinned flat lemon,[citation needed] is a small citrus fruit often harvested and used when green, rich in flavonoids and native to East Asia (Taiwan Island and Okinawa Islands, Japan). | ||||||
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| 326．Winged bean | ||||||
| The winged bean (Psophocarpus tetragonolobus), also known as cigarillas, goa bean, four-angled bean, four-cornered bean, manila bean, princess bean, star bean, kamrangi bean, pea, dragon bean, is a tropical herbaceous legume plant. Winged bean is widely recognised by consumers and farmers in South Asia and South East Asia for its variety of uses and disease resistance. Winged bean is nutrient-rich and all parts of the plant are edible. The leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, and seeds can be used in similar ways as the soybean. The winged bean is an underutilised species but has the potential to become a major multi-use food crop in the tropics of Asia, Africa, and Latin America.[1] | ||||||
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| 327．German chocolate cake | ||||||
| German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. Originating in the United States, it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in.[1] Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish. | ||||||
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| 328．Jasmine tea | ||||||
| Jasmine tea (Chinese: 茉莉花茶; pinyin: mòlìhuā chá or Chinese: 香片; pinyin: xiāng piàn) is tea scented with the aroma of jasmine blossoms. Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavour of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China.[1] | ||||||
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| 329．Asparagus bean | ||||||
| The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.[1] It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean,[2] bodi, and bora.[3] Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis (one-and-a-half-foot-long; 1.5 feet (0.50 yd)) is a more accurate approximation. | ||||||
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| 330．Gynura bicolor | ||||||
| Gynura bicolor, hongfeng cai 紅鳳菜, Okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb.[2] There are two kinds: one that is green on both sides, and another with leaves that are green on the top and purple underneath. Both kinds are considered medicinal vegetables. Gynura bicolor is a perennial and therefore found for sale throughout the year, however, winter and spring are the best times to use the plant.[citation needed] | ||||||
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| 331．Steak sauce | ||||||
| Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine.[1] | ||||||
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| 332．Spam (food) | ||||||
| Spam is a brand of processed canned pork and ham made by Hormel Foods Corporation. It was introduced in 1937 and gained popularity worldwide after its use during World War II.[1] By 2003, Spam was sold in 41 countries (and trademarked in over 100) on six continents.[2] Spam's main ingredients are pork shoulder and ham,[3] with salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line.[4] It is available in different flavors, some using different meats, as well as in "lite" and lower-sodium versions.[5][6] Spam is precooked, making it safe to consume straight from the can, but it is often cooked further for taste. | ||||||
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| 333．Spam musubi | ||||||
| Spam musubi is a snack and lunch food composed of a slice of grilled Spam sandwiched either in between or on top of a block of rice, wrapped together with nori in the tradition of Japanese onigiri. Inexpensive and portable, Spam musubi are commonly found near cash registers in convenience stores or mom-and-pop shops all over Hawaii, the Marianas[citation needed] and Hawaiian Barbecue restaurants in the mainland United States.[1] Musubi can be easily made with the right materials, and typically only uses spam, rice, some salt, nori and shoyu (soy sauce). In Hawaii, musubi with spam from a can or homemade luncheon meat is eaten as a snack or served in formal restaurants.[2] | ||||||
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| 334．Cycas revoluta | ||||||
| Cycas revoluta (Sotetsu [Japanese ソテツ], sago palm, king sago, sago cycad, Japanese sago palm) is a species of gymnosperm in the family Cycadaceae, native to southern Japan including the Ryukyu Islands. It is one of several species used for the production of sago, as well as an ornamental plant. The sago cycad can be distinguished by a thick coat of fibers on its trunk. The sago cycad is sometimes mistakenly thought to be a palm, although the only similarity between the two is that they look similar and both produce seeds. | ||||||
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| 335．Dioscorea alata | ||||||
| Dioscorea alata – also called ube (/ˈuːbɛ, -beɪ/), purple yam, or greater yam, among many other names – is a species of yam (a tuber). The tubers are usually a vivid violet-purple to bright lavender in color (hence the common name), but some range in color from cream to plain white. It is sometimes confused with taro and the Okinawa sweet potato beniimo (紅芋) (Ipomoea batatas cv. Ayamurasaki), however D. alata is also grown in Okinawa. With its origins in the Asian tropics, D. alata has been known to humans since ancient times.[3] | ||||||
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| 336．Taco rice | ||||||
| Taco rice (タコライス, takoraisu) is a popular example of modern Okinawan cuisine. It consists of taco-flavored ground beef served on a bed of rice, frequently served with shredded cheese, shredded lettuce, tomato and salsa.[1][2] Charlie's Tacos, serving tacos in shells made from rice flour, had been established in 1956 as the first "taco place" on Okinawa.[3][4][5][self-published source] Taco rice was created in 1984 by Matsuzo Gibo and introduced at two of his cafes, Parlor Senri and King Tacos, located just a minute from the main gate of Camp Hansen in Kin, Okinawa.[6][7] | ||||||
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| 337．Chop suey | ||||||
| Chop suey (usually pronounced /ˈtʃɒpˈsuːi/) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice. | ||||||
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| 338．Chanpurū | ||||||
| Chanpurū (チャンプルー) is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine.[1][2] Chanpurū generally consists of tofu combined with some kind of vegetable, meat, or fish.[2] Luncheon meat (such as American Spam or Danish Tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. Spam is not typically used in mainland Japan; but it is more common in Okinawa due primarily to the historical influence of its introduction by the US Navy. Chanpurū is Okinawan for "something mixed" and the word is sometimes used to refer to the culture of Okinawa, as it can be seen as a mixture of traditional Okinawan, Chinese, mainland Japanese, Southeast Asian and North American culture. The term originates from the Malay and Indonesian word campur (pronounced "cham-poor"), meaning "mix".[3] | ||||||
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| 339．Tetragonia tetragonioides | ||||||
| Tetragonia tetragonioides, commonly called New Zealand spinach,[3][4] Warrigal greens and other local names, is a flowering plant in the fig-marigold family (Aizoaceae). It is often cultivated as a leafy vegetable. It is a widespread species, native to eastern Asia, Australia, and New Zealand. It has been introduced and is an invasive species in many parts of Africa, Europe, North America, and South America.[5] Its natural habitat is sandy shorelines and bluffs, often in disturbed areas.[6] It is a halophyte and grows well in saline ground. | ||||||
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| 340．Basella alba | ||||||
| Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia.[1] | ||||||
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| 341．Momordica charantia | ||||||
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. | ||||||
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| 342．Farfugium japonicum | ||||||
| Farfugium japonicum (syn. Ligularia tussilaginea) is a species of flowering plant in the family Asteraceae, also known as leopard plant, green leopard plant or tractor seat plant.[1] It is native to streams and seashores of Japan, where it is called tsuwabuki (石蕗).[2] | ||||||
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| 343．Luffa acutangula | ||||||
| Luffa acutangula is a cucurbitaceous vine that is commercially grown for its unripe fruits as a vegetable. Mature fruits are used as natural cleaning sponges. Its fruit slightly resembles a cucumber or zucchini with ridges. It is native to South Asia and has been naturalised in other regions.[1] It is also grown as a houseplant in places with colder climates. English common names include angled luffa, Chinese okra, dish cloth gourd, ridged gourd, sponge gourd, vegetable gourd, strainer vine, ribbed loofah, silky gourd, silk gourd,[2] | ||||||
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| 344．Pig's trotter | ||||||
| A pig's trotter, also known as a pettitoe,[1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.[2] | ||||||
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| 345．Scylla (crustacean) | ||||||
| Scylla is a genus of swimming crabs, comprising four species,[1] of which S. serrata is the most widespread. They are found across the Indo-West Pacific.[2] The four species are:[3][1] | ||||||
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| 346．Leucocasia gigantea | ||||||
| Leucocasia gigantea, also called the giant elephant ear or Indian taro, is a species of flowering plant. It is a 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall aroid plant with a large, fibrous corm, producing at its apex a whorl of thick, green leaves.[2] It is the sole species in genus Leucocasia.[1] Leucocasia gigantea is a "sister species" to another widely-cultivated 'taro', Colocasia esculenta, as well as to the alocasias, such as the large Alocasia macrorrhizos; it is speculated that L. gigantea was created as a result of natural hybridization between A. macrorrhizos and C. esculenta.[3] It is called 'dọc mùng' in northern Vietnam and 'môn bạc hà' or 'bạc hà' in some provinces in southern Vietnam.[4][5][6] | ||||||
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| 347．Grouper | ||||||
| Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets (genus Alphestes), the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae. | ||||||
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| 348．Sphaeropteris lepifera | ||||||
| Sphaeropteris lepifera, synonym Cyathea lepifera, the brush pot tree (Chinese: 筆筒樹; pinyin: bǐtǒng shù), is a tree fern that grows in the mountains of East and Southeast Asia, which can grow up to 20 feet (6.1 m) tall.[1] The plant has existed for over 300 million years and is considered a living fossil.[citation needed] | ||||||
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| 349．Piper retrofractum | ||||||
| Piper retrofractum, the Balinese long pepper or Javanese long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. This species is native to Java island in Indonesia. | ||||||
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| 350．Okonomiyaki | ||||||
| Okonomiyaki (Japanese: お好み焼き, listenⓘ) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger. | ||||||
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| 351．Chard | ||||||
| Chard or Swiss chard (/tʃɑːrd/; Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade;[1] the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.[2] | ||||||
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| 352．Luffa aegyptiaca | ||||||
| Luffa aegyptiaca, the sponge gourd,[2] Egyptian cucumber or Vietnamese luffa, is an annual species of vine cultivated for its fruit, native to South and Southeast Asia. | ||||||
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| 353．Conomurex luhuanus | ||||||
| Conomurex luhuanus, commonly known as the strawberry conch or tiger conch, is a species of medium-sized sea snail, a marine gastropod mollusk in the family Strombidae, the true conchs.[1] C. luhuanus is found in sandy habitat among corals in the Indopacific region. They feed on algae or detritus, move with a modified foot, and have complex eyes compared to other gastropods.[2] | ||||||
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| 354．Miki (Okinawa) | ||||||
| Miki is a Japanese drink from Amami Oshima, Kagoshima Prefecture[1][2] and Okinawa Prefecture,[2] areas known for health and longevity.[3][2] It is an arrangement based on omiki, a beverage used in Shinto rituals and festivals. Miki is made from fermented rice, sweet potatoes, and sugar and was traditionally made in every household on the island.[1] It is sold commercially as a soft drink,[2] with many specialized shops selling it,[1] and some grocery stores.[4] | ||||||
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| 355．Miso soup | ||||||
| Miso soup (味噌汁 or お味噌汁, miso-shiru or omiso-shiru, お-/o- being honorific) is a traditional Japanese soup consisting of miso paste mixed with a dashi stock. Optional ingredients based on region and season may be added, such as wakame, tofu, negi, abura-age, mushrooms, etc. Along with suimono (clear soups), miso soup is considered to be one of the two basic soup types of Japanese cuisine.[1] It is a representative of soup dishes served with rice. | ||||||
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| 356．Goat | ||||||
| The goat or domestic goat (Capra hircus) is a species of domesticated goat-antelope that is mostly kept as livestock. It was domesticated from the bezoar ibex (C. aegagrus aegagrus) of Southwest Asia and Eastern Europe. The goat is a member of the family Bovidae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat.[1] It is one of the oldest domesticated species of animal - according to archaeological evidence its earliest domestication occurred in Iran at 10,000 calibrated calendar years ago.[2] | ||||||
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| 357．Goat curry | ||||||
| Goat curry (Malay: kari kambing, Indonesian: kari kambing or gulai kambing), curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and the cuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by the Indian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe. | ||||||
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| 358．Turbo marmoratus | ||||||
| Turbo marmoratus, known as the green turban, the marbled turban or great green turban, is a large species of marine gastropod with a thick calcareous operculum in the family Turbinidae, the turban snails.[1] The shells of these large sea snails have a very thick layer of nacre; this species has been commercially fished as a source of mother of pearl. | ||||||
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| 359．Ipomoea aquatica | ||||||
| Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care.[2] | ||||||
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| 360．Allium chinense | ||||||
| Allium chinense (also known as Chinese onion,[3][4] Chinese scallion,[3] glittering chive,[5] Japanese scallion,[3] Kiangsi scallion,[4] and Oriental onion[3]) is an edible species of Allium, native to China,[3] and cultivated in many other countries.[6] Its close relatives include the onion, scallion, leek, chive, and garlic.[7] | ||||||
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| 361．Lunch meat | ||||||
| Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray.[1] They can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order. | ||||||
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| 362．Linguiça | ||||||
| Linguiça (Portuguese: [lĩˈɡwisɐ]) is a Portuguese sausage made from pork and seasoned with onion, garlic, paprika and other spices. It can be used fresh in cooked preparations or undergo a curing and preservation process through smoking. | ||||||
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| 363．Root beer | ||||||
| Root beer is a sweet North American soft drink traditionally made using the root bark of the sassafras tree Sassafras albidum or the vine of Smilax ornata (known as sarsaparilla; also used to make a soft drink called sarsaparilla) as the primary flavor. Root beer is typically, but not exclusively, non-alcoholic, caffeine-free, sweet, and carbonated. Like cola, it usually has a thick and foamy head. A common use is to add vanilla ice cream to make a root beer float. | ||||||
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| 364．Chimudondon | ||||||
| Chimudondon (ちむどんどん) is a Japanese television drama series and the 106th Asadora series, following Come Come Everybody. It premiered on April 11, 2022, and concluded on September 30, 2022. | ||||||
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