Regional food and famous sweets of Wakayama

Kinzanji miso ferments rice, barley and soybean koji with salt and vegetables such as melon, eggplant, ginger and shiso. Visible grains and vegetable...

Kishu umeboshi preserve Wakayama-grown ume with salt and sun-drying. Large Nanko ume, prized for thick flesh and thin skin, are especially closely...

Kue nabe simmers thick cuts, skin and bony parts of longtooth grouper with vegetables and tofu. Wakayama's Hidaka area is especially associated with...

Suzuyaki are Kobaido's tiny bell-shaped cakes from Shingu, Wakayama. Egg, butter, sugar, and related ingredients make a golden castella-like cake with...

Deluxe Cake sandwiches Suzumeya's special white-bean-based jam between dense castella-like layers and coats the square piece completely in pale white...

Wakayama chagayu cooks raw rice in lightly brewed bancha or hojicha. Called okai-san or okae-san with affection, it was an everyday staple distinct...

Honnoji Manju is Souhonke Surugaya's small white sake manju, with smooth red-bean paste wrapped in fermented steamed dough and the distinctive hon...

Mikan mochi steams glutinous rice with whole satsuma mandarins, removes the cooked peel, then pounds the fruit flesh, rice and sugar together...

Wakayama shirasu-don is rice topped generously with local whitebait. Most bowls use fluffy kamaage shirasu, briefly blanched and lightly salted, while...

Whale tatsuta-age marinates whale meat in soy sauce, ginger and sake, coats it with potato starch and fries it. In Taiji, Wakayama, it belongs to a...