Regional food and famous sweets of Niigata

Wappa-ni puts grilled rockfish, filefish, greenling, or other island fish and scallion in a cedar wappa, adds hot water, drops in a red-hot stone to...

Hegi soba uses funori seaweed as a binder and arranges glossy, resilient noodles in bite-size loops across a rectangular wooden hegi tray.

Wappa meshi is Inakaya's Niigata specialty: dashi-seasoned rice and toppings are steamed in a round bentwood vessel. Salmon and ikura are the...

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Kanzuri is Kanzuri Co.'s trademarked orange-red seasoning made with Myoko-grown chilies that are salted and exposed on snow, then mixed with rice...

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Bandai Daiko is Osaka-ya's short drum-shaped baked sweet: soft ringed cookie layers surround a cream center.

Ego-neri is made by simmering edible ego red algae in water, kneading it until thick, and chilling it to set. On Sado it is commonly called igo-neri...

Kensa-yaki, also called kensan-yaki, is lightly pounded rice shaped into a flat cake, grilled, coated with sweet miso, and grilled again.

Salmon yakizuke grills fresh salmon without glaze, then soaks the hot cooked pieces in soy, sake and mirin seasoning.

Sasa dango is a deep-green mugwort rice dumpling wrapped in several bamboo leaves and tied with rush or sedge cord. Modern versions usually enclose...

Niigata tare katsudon dips freshly fried thin pork cutlets in a sweet-savory soy glaze and lays them directly on white rice.

Noppei-jiru is a family of regional soups simmering taro, daikon, carrot, burdock and konnyaku with a light thickening.

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Yukiguni Arare is not a generic name for every snow-country rice cracker. It is tied to Yukiguni Arare Co. in Niigata City and its product range...