SAVOR JAPAN ～Explore Regional Flavors～

Explore Regional Flavors

日本を旅行する際、「食」は欠かせない大きな魅力のひとつとなっています。
日本の食は、和食としてユネスコ無形文化遺産に登録されており、世界でも注目されています。
近年、旅のスタイルとして、地域の気候風土が生んだ食材・習慣・伝統・歴史などによって育まれた食を楽しみ、その土地の食文化に触れることを目的としたガストロノミーツーリズムが定着しつつあります。
日本の国土は南北に長く、周囲を海に囲まれ、山地が国土の７５％を占めており、海、山、里から豊富な食材を得ています。
また季節の移ろいがはっきりとしており、その時々に旬な食材が存在し、多様な調理法が発達しています。
こういったことから、日本の食文化は地域や四季ごとに個性豊かな特徴があり、飽きることがありません。
日本はガストロノミーツーリズムを楽しむには最適な訪問地です。
さあ、日本の食文化の旅に出かけましょう。

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Hello! My name is Prakriti, and I moved from Nepal

Hello! My name is Prakriti, and I moved from Nepal to Abashiri in Hokkaido earlier this year. Recently I visited a large sunflower field, and at night we went to a local pub to eat seafood from the Sea of Okhotsk! We had a lot of sashimi such as crab, scallops, octopus, and grilled hokke, also known as Okhotsk atka mackerel. I also tried mozuku for the first time, which is a thin, slippery, noodle-like seaweed that is delicious with black vinegar.

Please come and visit this part of Japan – it’s famous for drift ice in winter, which is a big difference from the sunflowers I saw!

#savorjapan #japanesefood #seafood #hokkaido #japanesefood #sashimi #japan

Hi from Alexis in Tsuruoka City! Today, I’d like

Hi from Alexis in Tsuruoka City! Today, I’d like to introduce the Kushibiki area of Tsuruoka, which is known as Fruit Town. The region is renowned for producing a whopping 70 different varieties of grapes, and it’s incredible to think there are so many types. I would recommend visiting during grape season (September until the end of October) so you can try them for yourself.

#savorjapan #tsuruoka #kushibiki #grapes #fruit #fruitstagram #grapepicking #japan

Today we’d like to introduce one of the best-kno

Today we’d like to introduce one of the best-known products of Towada City, the Towadako Himemasu. 🐟 Towadako Himemasu is a type of fish raised in the clean waters of Lake Towada, and they’re known for having beautiful pink flesh with minimal odors characteristic of river fish. Although this type of fish is in danger of extinction in the wild, conscious efforts are being made to sustain their population through responsible fishing and specialized breeding practices. From September to November, the Towadako Breeding Fishery Cooperative Association continues to propagate Towadako Himemasu by catching the returning spawning cyprinids, artificially inseminating them, hatching them, and releasing them in late June to July – and this is followed by the return of the cyprinids to the release site in the fall.

In addition to serving himemasu grilled or as sashimi (thinly sliced raw fish), it is also delicious as meunière or carpaccio. Visitors to Towada will find many restaurants, especially in the lakeside area, offering delicious Towadako Himemasu dishes.

Lake Towada straddles Aomori and Akita Prefectures, and is the only double caldera lake in Japan. It is located at an altitude of about 400 meters above sea level, with a circumference of about 46 kilometers (about the same distance as the Yamanote Line going around), and a maximum depth of 326.8 meters. The 3rd photo shows Lake Towada in August. We hope you’ll visit the area, which offers completely different scenery in spring, summer, fall, and winter – we’re looking forward to welcoming you! ✨

#savorjapan #aomorijapan #japan #visitjapan #fish #fishing #foodstagram #foodiesofinstagram #towada

Hello, my name is Alessandro, and I’ve been livi

Hello, my name is Alessandro, and I’ve been living near Masuda in Shimane Prefecture for 4 years. Originally from Italy, I've had the opportunity to explore and immerse myself in the local culture during my time here.

Today, I had the pleasure of visiting an old traditional Japanese house that once operated as a ryokan (Japanese inn) to savor some authentic local cuisine. The restaurant boasts a large fish tank, providing diners with the freshest seafood experience.

Until September, ayu (sweetfish) sashimi is in season, which is very rare in Japan and can only be served as sashimi immediately after being caught. Other popular dishes at the restaurant include squid sashimi and crab. I enjoyed the local cuisine here! It’s only a 90-minute flight from Tokyo to this area, so I hope you’ll come and experience the delicious food and old Japanese style of Masuda City.

#savorjapan #seafood #shimane #shimaneprefecture #japan #visitjapan #foodie #foodstagram #traditionaljapan

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