In Wakayama Prefecture, chagayu is affectionately called "okai-san" or "okayu-san.

Where it is made

All over the prefecture

Main ingredients

Rice, Bancha (green tea) or Hojicha (roasted green tea)

In the southern region of the prefecture, where fishing and forestry are thriving, mehari-zushi became popular as an easy-to-eat lunch between busy fishing and mountain work.

Where it is made

Southern region

Main ingredients

rice, leaf mustard

In 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make Kaizanji miso in Sou (China), where he had trained, and brought it back to Japan.

Where it is made

Chubu area

Main ingredients

Rice, wheat, soybeans, vegetables such as eggplant, cucumber, ginger, and perilla

Whales fed and fattened up in high latitude waters head for low latitude waters after summer to engage in breeding activities, passing through the Kumano-nada Sea in midwinter.

Where it is made

Taiji Town

Main ingredients

Whale meat

Sanma-zushi was originally made to preserve rice and fish, and was a feast served at autumn festivals, New Year's, and other gatherings.

Where it is made

Southern region

Main ingredients

Pacific saury, rice

“Sesame tofu” is said to have originated as one of the vegetarian Buddhist dishes eaten by monks practicing austere asceticism at Mount Koya, a temple settlement founded by Kobo Daishi (Kukai)…

Where it is made

Northern Wakayama Prefecture

Main ingredients

Sesame seeds, Yoshino arrowroot

Narezushi has long been a common sight at festivals as well as local and regional events.

Where it is made

Arita Region

Main ingredients

Rice, mackerel

Commonly known as “budai”, igami (Japanese parrotfish) is a typical inshore fish that can be found in the southern regions of Wakayama Prefecture.

Where it is made

Around Tanabe City

Main ingredients

Igami

Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable temperament as well as sharp upper and lower teeth.

Where it is made

Southern Wakayama Prefecture

Main ingredients

Utsubo, soy sauce, sugar, etc.

The high-quality umeboshi produced in this region came to be known as “Tanabe plums”, and were highly praised, even in Edo.

Where it is made

Minabe Town, Tanabe City

Main ingredients

Plums

The Ito region in the Kinokawa River basin is famous for its persimmons, especially Kudoyama for Fuyu persimmons and Katsuragi for seedless persimmons.

Where it is made

Katsuragi, Kudoyama

Main ingredients

Persimmon leaves, rice, mackerel, shiitake mushrooms, shrimp

In the Hidaka region, “kaki-made rice” has traditionally been served at celebrations, memorial services, Hina-matsuri, festivals, and other gatherings.

Where it is made

Hidaka Region

Main ingredients

Rice, grilled mackerel, carrots, freeze-dried tofu, dried shiitake mushrooms, fried tofu, chikuwa (fish cakes), konjac, bamboo shoots

Kakimaburi, a chirashi-zushi dish made by mixing sushi rice with seasonal vegetables and other ingredients, is a local delicacy.

Where it is made

Iwade city, Kinokawa city

Main ingredients

rice, dried tofu, dried shiitake mushrooms, carrots, bamboo shoots, etc.

‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrots and thin omelette are placed on the vinegared rice into a wooden flame, then pressed.

Where it is made

North Area, South Area

Main ingredients

Rice, Fish, Shrimp, Vegetables

Whitebait fishing reaches its peak from late March until May. During that time, lots of young Japanese anchovy, Japanese sardine or round herring are caught.

Where it is made

North Area, Central Area

Main ingredients

Whitebait, Rice

Wakayama Prefecture is one of the top mandarin oranges producing prefecture. Especially Arita area, origin of ‘Arita Mikan’, most mountains are covered with mandarin plantation.

Where it is made

Arita City

Main ingredients

Glutinous Rice, Mandarin orange, Sugar

In the northern regions where rice cultivation was prosperous, there was a tradition of offering "Inoko Mochi," rice cakes coated with sweet red bean paste, to express gratitude for the harvest on…

Where it is made

Northern and Southern Area

Main ingredients

Rice, Glutinous rice, Satoimo(=Japanese taro), Sweet red bean paste

Apart from "imomochi" (sweet potato rice cake), there are other local dishes using sweet potatoes, such as "ukeja" (sweet potato with tea), "imochagayu" (sweet potato rice porridge), "imogohan"…

Where it is made

Southern Area

Main ingredients

Sweet potato, Glutinous rice flour

‘Uzumi’ is a clear soup made from ‘dashi’ soup stock from shiitake mushroom or kombu(=kelp) placed cooked rice at the bottom of a bowl berried by tofu and shiitake mushroom.

Where it is made

Kozagawa Town

Main ingredients

Rice, Shiitake mushroom, Tofu, etc.

The size of ‘Usui Endou’ pea is big, and the pea has sweet taste and fluffy texture, and this pea is registered as a regional collective trademark ‘Kishu Usui’ in 2006. ‘Mame Gohan’ (=Green Peas…

Where it is made

Central region

Main ingredients

‘Usui Endou’ (Green Pea), Rice

‘Gonbachi’ is officially called ‘Itadori’ and a Polygonaceae plant, and is a kind of wild vegetables grown in mountains in spring.

Where it is made

Southern region

Main ingredients

Gonbachi

In sandy area with soft ground along the Kinokawa River (like Kasei and Nunohiki area in Wakayama City), ginger has been grown since early Era (early 20th century) to make most of its mild climate.

Where it is made

Wakayama City

Main ingredients

Ginger, Rice

“Tachiuo”, are caught in many parts of Wakayama Prefecture.

Where it is made

Arita City

Main ingredients

Tachiuo (=scabbard fish)

“Hata-gonbo”, is a Burdock, grown in the Nishihata district of Hashimoto City, located halfway up the 552-meter-high Kunishiro Mountain.

Where it is made

Hashimoto City

Main ingredients

Hata-gonbo(=burdock root)

The villagers apologized for their rudeness, and as an act of atonement, they stopped making mochi for 600 years during New Year's and began eating "bouri", a dish made by boiling the mother tuber…

Where it is made

Tanabe City

Main ingredients

Satoimo(=Japanese taro) (mother tuber of a taro)

"Wakame-zushi" is a type of sushi where fresh wakame is thinly spread and rolled with white rice like a sushi roll.

Where it is made

Yura Town

Main ingredients

Wakame seaweed, Rice

In the Arita region, various types of sushi such as "Narezushi" and "Hayazushi" have been made for seasonal events like rice planting, Obon, and autumn festivals since ancient times.

Where it is made

Aritagawa Town

Main ingredients

Wasabi leaves, Rice, Salted mackerel.