Niigata

A specialty of the Tochio district of Nagaoka: deep-fried tofu about three times the size of the usual kind, big and thick. It is fried twice, slowly, so the outside turns crisp and fragrant while the inside stays soft and fluffy. The classic way is to grill it until golden, top it with green onion and ginger, and pour on soy sauce. It is said to have spread as a souvenir for pilgrims visiting the local Akiba Shrine. Tofu shops and roadside stations sell it, and some serve it freshly grilled.

Typical price

¥200–400 per piece

Where

Tochio, Nagaoka

A katsudon loved mainly in Niigata City. Thin pork cutlets are dipped in a sweet and savory soy sauce glaze right after frying and laid over rice. Since there is no egg, it is light and refreshing, and you feel you could eat cutlet after cutlet. It is said to have started at a street stall in Niigata City in the early Showa era and is now one of the prefecture's signature dishes. The rice soaked in sauce is delicious too. Many specialty shops let you choose how many cutlets you want.

Typical price

¥900–1,500

Where

Niigata City and around

A local yakisoba loved around Niigata City. Thick noodles are stir-fried with cabbage and bean sprouts in sauce, then topped with tomato sauce. The surprising name, Italian for a yakisoba dish, and the unexpected pairing of noodles and tomato sauce make it fun to try. It comes with white pickled ginger on the side. It was popularized by a Niigata chain of sweets shops and is a taste locals have known since childhood. Some shops let you pick other sauces, such as curry.

Typical price

¥400–700

Where

Niigata City, Nagaoka and around

The local ramen of Tsubame, a city known for metalworking. The surface of its soy sauce broth, rich with dried sardine flavor, is covered with plenty of pork back fat. It is said to have started as delivery food for busy factory workers: the fat seals in the heat and the extra-thick noodles do not go soggy. Chopped raw onion on top cuts through the richness. Many shops let you choose the amount of fat, so start with regular on your first visit. Large servings are common too.

Typical price

¥800–1,100

Where

Tsubame, Sanjo

Nagaoka's local ramen features a soy sauce broth made from pork bones and chicken, with a strong accent of ginger. The fresh aroma and gentle heat of the ginger give it a clean finish. It is said to have been loved as a warming dish through Nagaoka's snowy winters. Most shops keep the toppings simple, with roast pork, bamboo shoots and green onion. The city has many long-running shops, and each uses ginger in its own way. Eat it on a cold day and you will warm up from the inside.

Typical price

¥700–1,000

Where

Nagaoka

The local ramen of Sanjo, a city famous for hardware and metal goods. It combines ramen and curry, either as noodles in a curry-flavored broth or as ramen topped with a thick curry sauce. In Sanjo, where food delivery culture runs deep, it is said to have spread as a filling meal for craftsmen that stays hot. It tastes like the best of both ramen and curry, and it is addictive. Many shops in the city serve it, each in its own style, so comparing them is fun.

Typical price

¥800–1,100

Where

Sanjo

The curry served at the standing soba counter inside the bus center at Bandai City in Niigata. This yellowish, old-fashioned curry became popular among people who came for soba. Today it is so famous that people travel from outside the prefecture just to eat it. The roux is homey with gentle spiciness. Retort pouch versions are also sold and are popular as souvenirs. It is a Niigata classic you can casually enjoy while waiting for your bus.

Typical price

¥500–700

Where

Bandai City, Niigata City

Niigata's famous soba, eaten in the Uonuma area and Tokamachi. It uses funori seaweed as a binder, which gives it a smooth texture and a firm bite. The noodles are arranged in neat bite-sized bundles on a wooden tray called a hegi, a style known as tefuri. It is said to have come from the local practice of using funori to strengthen threads in weaving. Servings are usually shared among several people. It is a dish to enjoy together with friends and family.

Typical price

¥900–1,500 per person

Where

Tokamachi, Uonuma and around

A local dish made in Niigata homes for New Year and festivals, when many people gather. Taro, carrot, konnyaku, shiitake, chicken and ginkgo nuts are slowly simmered in dashi. The taro gives it a light thickness and a gentle flavor. It is eaten warm, but eating it chilled is also a Niigata custom; cold, the flavors soak in and it tastes different again. Ingredients and seasoning vary by area and family, and some add scallops or salmon roe. It is a must on the New Year table.

Typical price

¥500–900

Where

Throughout Niigata

Niigata's famous sweet: a mugwort dumpling filled with red bean paste, wrapped in bamboo leaves, tied with rush string and steamed. It was originally a homemade treat for the Boys' Festival in May. Bamboo leaves have antibacterial properties that help it keep, so it was once valued as a preserved food. You can enjoy the scent of mugwort and the fresh aroma of the leaves. It is easy to buy at Niigata Station shops, and frozen ones are also available. Steam or warm it lightly to bring back its softness.

Typical price

¥150–250 each

Where

Throughout Niigata

Spicy soy sauce rice crackers shaped like persimmon seeds. They are said to have been created at a confectioner in Nagaoka and are now a classic snack all over Japan. Kaki-pi, a mix with peanuts, is also popular. Niigata, a top rice-growing region, produces many rice crackers besides these. There are plenty of souvenir versions, such as Niigata-only flavors and big bags. They go perfectly with beer, and once you start it is hard to stop. Many come in small packs that are easy to hand out.

Typical price

¥300–1,000

Where

Nagaoka and elsewhere in Niigata

A long, thin brown sugar sweet like a steamed bun, sold at festival stalls in northern Niigata such as Shibata. Batter of flour, brown sugar and baking soda is baked in special molds. It is soft and chewy with a gentle brown sugar sweetness. One theory says the name comes from the steam puffing out as it bakes. Several are sold together in a bag, and they are best eaten warm right after baking. For Niigata people, it is the nostalgic taste of local festivals.

Typical price

¥300–500 per bag

Where

Shibata and northern Niigata