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

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All over the prefecture

주요 재료

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.

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Southern region

주요 재료

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.

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Chubu area

주요 재료

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.

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Taiji Town

주요 재료

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Sanma-zushi was originally made to preserve rice and fish, and was a feast served at autumn festivals, New Year's, and other gatherings.

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Southern region

주요 재료

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)…

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Northern Wakayama Prefecture

주요 재료

Sesame seeds, Yoshino arrowroot

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

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Arita Region

주요 재료

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.

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Around Tanabe City

주요 재료

Igami

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

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Southern Wakayama Prefecture

주요 재료

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.

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Minabe Town, Tanabe City

주요 재료

Plums

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

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Katsuragi, Kudoyama

주요 재료

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.

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Hidaka Region

주요 재료

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.

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Iwade city, Kinokawa city

주요 재료

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.

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North Area, South Area

주요 재료

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.

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North Area, Central Area

주요 재료

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.

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Arita City

주요 재료

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…

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Northern and Southern Area

주요 재료

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"…

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Southern Area

주요 재료

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.

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Kozagawa Town

주요 재료

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…

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Central region

주요 재료

‘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.

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Southern region

주요 재료

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.

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Wakayama City

주요 재료

Ginger, Rice

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

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Arita City

주요 재료

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.

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Hashimoto City

주요 재료

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…

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Tanabe City

주요 재료

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.

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Yura Town

주요 재료

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.

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Aritagawa Town

주요 재료

Wasabi leaves, Rice, Salted mackerel.