Regional food and famous sweets of Wakayama
The Kii Peninsula's mountains and coast support citrus, ume plums, fermented seasonings, preserved sushi, and pilgrimage food.
Wakayama is part of the Kansai region. This page lists the guides currently available in English.
11 guides in English
- Kinzanji MisoWakayama
Kinzanji miso is a chunky fermented food associated especially with Wakayama. Soybeans, barley or rice koji, salt, and vegetables such as eggplant...
- Kishu UmeboshiWakayama
Kishu umeboshi preserves ripe ume plums with salt and drying, ranging from sharply sour traditional styles to milder seasoned products.
- Kue NabeWakayama
Kue nabe is a prized Wakayama hot pot featuring longtooth grouper, a large reef fish with firm flesh, gelatin-rich skin, and clean but deep flavor...
- Shingu SuzuyakiWakayama
Suzuyaki are small golden cakes baked in bell-shaped molds, with a moist castella-like crumb and a gentle egg-and-sugar sweetness.
- Taiji Whale Tatsuta-ageWakayama
Whale tatsuta-age marinates bite-size whale meat in soy sauce and ginger, coats it lightly in potato starch and fries it until the surface is crisp...
- Tanabe Deluxe CakeWakayama
Deluxe Cake layers jam between dense castella-like cake and covers the rectangular piece in a pale white-chocolate coating.
- Wakayama ChagayuWakayama
Chagayu cooks rice in fragrant hojicha or green tea to make a light, fluid porridge whose color and bitterness depend on the tea bag, extraction time...
- Wakayama Hon-no-ji ManjuWakayama
Hon-no-ji Manju is a Wakayama sweet with smooth bean paste inside a simple fermented or sake-fragrant bun, distinguished by the branded character 本...
- Wakayama Mikan MochiWakayama
Mikan mochi kneads mandarin juice, zest or peel into rice cake, giving the soft sweet a bright citrus aroma and warm orange color.
- Wakayama Shirasu Rice BowlWakayama
Shirasu-don covers warm rice with whitebait landed along the Wakayama coast, using boiled shirasu or, where safely available, fresh raw fish.
- Wakayama Ume-bishioWakayama
Ume-bishio strains umeboshi flesh, sweetens it with sugar and gently cooks it into a smooth, concentrated paste balancing salt, acidity and sweetness.