Regional Specialties

Recipes with Mirin

Sanzoku-Yaki (Bandit’s Fried Chicken)

Sanzoku-Yaki (Bandit's fried chicken) is a type of Karaage (Japanese fried chicken) originated in Shiojiri-city in Nagano prefecture, which is known for being the location of 1998 winter Olympic games.
Recipes with Mirin

AOMORI’s BARA-YAKI (Marinated Beef BBQ)

Bara-Yaki, aka Towada Bara-Yaki, is a local beef BBQ popularly eaten around Misawa-city and Towada-city, which are located in the eastern part of Aomori prefecture.
Recipes

NIKUSUI-UDON (Osaka-style Beef Udon Noodle Soup)

Nikusui Udon is a comforting and soothing beef noodle soup from Osaka, one of the major cities and food capita...
Recipes with Mirin

Tori Meshi #1 (Aomori’s Local Chicken Rice)

Singapore has Chicken Rice. Malaysia, Thailand, Vietnam as well. Japan is no exception, but it's not Hain...
Regional Specialties

NAGASAKI CHAMPON (Nagasaki-Style Vegetable and Seafood Noodle Soup)

Nagasaki Champon is a regional noodle soup from Nagasaki Japan. One of the most plausible theory suggests that the dish was created based on a Chinese dish at a Chinese restaurant in the city in order to serve Chinese students with cheap and nutritious meals. Now the dish is enjoyed nation-wide. Champon is similar to ramen but it is topped with loads of vegetables and seafood simmered in its broth and the noodles are twice as thick as those of ramen's and have a softer texture. Champon's cloudy broth is typically made by boiling chicken and pork bones for hours but this recipe uses milk to make a cloudy broth, which is a good substitute for the cloudy broth. The dish is ideal when you want to have an easy and balanced yet satisfying meal.
Recipes with Haccho Miso

Miso-Katsu-Don (Nagoya-Style Miso Katsu Rice Bowl)

Katsu-Don (Tonkatsu and Egg Rice Bowl) is definitely one of the most popular kind of Donburi (rice bowl) dishes in Japan and is a very typical but excellent way to consume day-old Tonkastu. And Nagoya Aichi has proudly got its own version of Katsu-Don using its iconic Miso-based Tonkatsu sauce. Gosh, words just can't describe how good Miso-Katsu-Don is. Find it out for yourself!
Recipes with Haccho Miso

Miso Katsu (Deep Fried Breaded Pork Cutlet with Red Miso Sauce)

Tonkatsu, aka Katsu, is one of the most popular comfort foods in Japan and loved by people of all ages. Because of the ...
Regional Specialties

Goya-Champuru (Okinawa-Style Stir-fried Bitter Melon) Ver.2

This is the version 2 of my Goya-Champuru recipe. The notable difference between the first one and this is that I used pork belly instead of spam so that you can taste more umami from pork, and the use of Kokuto (brown sugar) from Okinawa, which is a secret technique that non-Okinawa people rarely know. The brown sugar does not only help tone down the bitterness of Goya but adds profoundness to the dish as well. Enjoy!
Regional Specialties

Mizutaki (Hakata-Style Chicken Hot Pot)

Mizutaki is a type of hot pot originated in Hakata, Kyushu. Although the dish was born in Japan, you can call it a fusion of Chinese, western and Japanese cuisines. This is because Heizaburo Hayashida, who is said to be the inventor of the dish and lived in Hong Kong learning to become a chef, got inspired by Consommé a Chinese chicken stew, and created Mizutaki when he came back to Kyushu.
Recipes with Mirin

Imomochi (Hokkaido-Style Potato Cake)

The origin of Imo-Mochi dates back to late 1800's, when exploration of Hokkaido island started in earnest. Unfortunately, at that time, rice was barely cultivated on the island and Mochi, rice cake, could not be made. Therefore they used potatoes, which were abundant on the island, to make an alternative. Imo-Mochi was an important source of protein and carbohydrate for the pioneers to survive the severe climate and heavy physical labor. Today it has become one of the snack icons of Hokkaido and is enjoyed by many locals and tourists.
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