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621 dishes found
- Butadon (Grilled Pork Rice Bowl)豚丼The signature dish of the Tokachi region around Obihiro. Thick slices of pork loin are grilled, often over…
- Sapporo Miso Ramen札幌味噌ラーメンSapporo's signature ramen: a rich miso broth with thick, wavy noodles, often topped with stir-fried bean…
- Asahikawa Soy Sauce Ramen旭川醤油ラーメンThe local ramen of Asahikawa, Hokkaido's second-largest city. Its double soup combines pork and chicken bone…
- Hakodate Salt Ramen函館塩ラーメンA salt-based ramen long eaten in the port city of Hakodate. Pork and chicken bones are simmered gently so the…
- Soup CurryスープカレーA Sapporo-born curry with a thin, broth-like soup instead of a thick roux. It usually comes loaded with large…
- Zangi (Hokkaido Fried Chicken)ザンギHokkaido's beloved fried chicken. The chicken is well marinated in soy sauce, garlic and ginger before…
- Jingisukan (Grilled Lamb)ジンギスカンHokkaido's signature dish: lamb or mutton and vegetables grilled on a special dome-shaped iron pan. The meat…
- Ishikari Nabe (Salmon Miso Hot Pot)石狩鍋A hot pot of salmon fillets and bones simmered in miso broth with cabbage, onion, potato and tofu. It is the…
- Chan-chan Yaki (Salmon and Vegetables Grilled with Miso)鮭のチャンチャン焼きA fishing-town dish of salmon fillets and vegetables such as cabbage, onion and carrot, steam-grilled on an…
- Ikameshi (Rice-Stuffed Squid)いかめしSquid stuffed with glutinous and regular rice and simmered in a sweet soy sauce. It is famous as an ekiben…
- Matsumae-zuke (Squid and Kelp Pickle)松前漬A Hokkaido specialty of thinly sliced dried squid and kelp marinated in soy sauce, sake and mirin. The kelp…
- Ikura Don (Salmon Roe Rice Bowl)いくら丼A rice bowl topped generously with ikura, salmon roe separated and marinated in soy sauce. The roe pops in…
- Uni Don (Sea Urchin Rice Bowl)うに丼A luxurious Hokkaido rice bowl piled with fresh sea urchin. It is known for its rich sweetness and a texture…
- Shiroi Koibito (White Chocolate Langue de Chat)白い恋人White chocolate sandwiched between crisp langue de chat cookies, made by Sapporo confectioner Ishiya. It is…
- Butter Sandwich CookiesバターサンドBiscuits sandwiching a cream made with Hokkaido butter and raisins. The Marusei Butter Sandwich by Obihiro…
- Sanporoku (Birch-Log Baumkuchen)三方六A baumkuchen made by Obihiro confectioner Ryugetsu. It is coated in white and dark chocolate so that it looks…
- Towada Barayaki (Grilled Beef and Onions)十和田バラ焼きA local dish from Towada of beef belly and plenty of onions grilled on an iron plate with a sweet soy-based…
- Kuroishi Tsuyu Yakisoba (Yakisoba in Broth)黒石つゆやきそばA local dish from Kuroishi: sauce yakisoba made with thick, flat noodles and served in a Japanese-style dashi…
- Aomori Miso Curry Milk Ramen青森味噌カレー牛乳ラーメンA one-of-a-kind ramen from Aomori City made by adding curry and milk to miso ramen broth. The name may…
- Tsugaru Niboshi Ramen (Dried Sardine Broth)津軽煮干しラーメンRamen from the Tsugaru region of Aomori, made with a broth packed with dried sardines (niboshi). The soup…
- Nokke Don (Build-Your-Own Seafood Bowl)のっけ丼A make-your-own seafood bowl at the Aomori Gyosai Center market in Aomori City. First you buy meal tickets…
- Senbei-jiru (Cracker Hot Pot)せんべい汁A hot pot from the Nanbu region around Hachinohe. Special Nanbu crackers made for soup are broken into a soy…
- Ichigo-ni (Sea Urchin and Abalone Soup)いちご煮A clear soup of sea urchin and abalone from the Sanriku coast, including Hachinohe. Despite the name, which…
- Kaiyaki Miso (Scallop Shell Miso and Egg)貝焼き味噌A large scallop shell is used as a pot to simmer scallops and green onions in miso, finished with beaten egg.…
- Ke-no-shiru (Finely Diced Vegetable Soup)けの汁A Tsugaru dish of finely chopped daikon, carrot, burdock, fern shoots and freeze-dried tofu simmered in miso.…
- Tara Jappa-jiru (Cod Soup)鱈のじゃっぱ汁A soup that uses every part of the winter cod, not just the flesh but also the head, bones and innards, known…
- Oma Tuna Rice Bowl大間まぐろ丼A rice bowl of premium bluefin tuna caught by single-line fishing in Oma, at the northern tip of Honshu.…
- Hirosaki Apple Pie弘前アップルパイAomori grows more apples than any other prefecture, and in Hirosaki, at the heart of apple country, many…
- Nanbu Senbei (Wheat Crackers)南部せんべいCrackers made from wheat flour and water, baked in round molds, famous from the Nanbu area of Aomori to…
- Kininaru Ringo (Whole Apple Pie)気になるリンゴAn apple pie made with a whole apple by Aomori confectioner Lagnoo. The cored apple is soaked in syrup,…
- Morioka Reimen (Cold Noodles)盛岡冷麺Translucent, very chewy noodles made from wheat flour and starch, served in a rich, chilled broth made with…
- Morioka Jajamen (Udon with Meat Miso)盛岡じゃじゃ麺Morioka's famous noodles: flat, udon-like noodles topped with meat miso, cucumber and green onions, mixed…
- Fukuda Pan (Filled Bread Rolls)福田パンA long-established Morioka bakery famous for filling large soft rolls with your choice of toppings on the…
- Wanko Soba (All-You-Can-Eat Bite-Size Soba)わんこそばAn Iwate specialty in which servers keep tossing bite-size portions of soba into your bowl, calling out…
- Hittsumi (Torn Dumpling Soup)ひっつみAn Iwate home-style dish of wheat dough torn into thin pieces by hand and simmered with chicken and…
- Mamebu-jiru (Walnut Dumpling Soup)まめぶ汁A local dish from the Yamagata district of Kuji. Mamebu dumplings, wheat dough filled with walnuts and brown…
- Maezawa Beef Steak前沢牛ステーキSteak from Maezawa beef, Japanese Black cattle raised in the Maezawa district of Oshu. It is known for fine…
- Tono Jingisukan (Grilled Lamb)遠野ジンギスカンIn Tono, known as the home of Japanese folk tales, jingisukan grilled lamb is deeply loved by locals. It is…
- Kamome no Tamago (Egg-Shaped Sweet)かもめの玉子An egg-shaped sweet made by Saito Seika in Ofunato. Egg-yolk bean paste is wrapped in sponge cake and coated…
- Nanbu Senbei (Wheat Crackers)南部せんべいWheat crackers from the Nanbu region, also a famous local snack in northern Iwate, including Ninohe. They…
- Gyutan (Grilled Beef Tongue)牛タン焼きSendai's most famous dish. Thick slices of beef tongue are scored, seasoned with salt and grilled over…
- Abura-fu Don (Fried Gluten Rice Bowl)油麩丼A specialty of Tome, in which abura-fu replaces the pork cutlet in a katsudon. Abura-fu is deep-fried wheat…
- Kesennuma Horumon (Grilled Pork Offal)気仙沼ホルモンA local dish from Kesennuma: pork offal marinated in a garlicky miso sauce and grilled. The unique way to eat…
- Harako Meshi (Salmon and Roe Rice)はらこ飯A local dish from Watari: rice cooked in salmon simmering broth, topped with salmon and harako (salmon roe).…
- Sasa Kamaboko (Bamboo-Leaf Fish Cake)笹かまぼこFish cakes shaped like bamboo leaves and one of Sendai's best-known specialties. White fish paste is shaped…
- Shiroishi Umen (Short Wheat Noodles)白石温麺A specialty of Shiroishi: short noodles about 9 cm long. They are made without oil, so they taste light and…
- Hoya Sunomono (Sea Pineapple in Vinegar)ホヤの酢の物Hoya, or sea squirt, is a knobbly sea creature nicknamed the pineapple of the sea. Miyagi is one of Japan's…
- Hokki Meshi (Surf Clam Rice)ほっきめしRice cooked with surf clams, a specialty of Yamamoto and Watari in southern Miyagi. The rice is cooked in the…
- Zunda Mochi (Rice Cake with Edamame Paste)ずんだ餅A Sendai specialty of soft rice cakes coated in zunda, a sweet paste of mashed edamame. It is known for its…
- Hagi no Tsuki (Custard Sponge Cake)萩の月Custard cream wrapped in fluffy sponge cake, made by Sendai confectioner Kasho Sanzen. The name comes from…
- Kikufuku (Cream Daifuku)喜久福A daifuku made by a long-established Sendai tea shop, with fresh cream and bean paste wrapped in soft mochi.…
- Zunda Shake (Edamame Milkshake)ずんだシェイクA newer Sendai specialty drink made with zunda, sweet edamame paste, blended into a vanilla shake. You get…
- Yokote Yakisoba (with Fried Egg)横手やきそばThe local yakisoba of Yokote. It uses thick, straight boiled noodles flavored with a sweetish Worcestershire…
- Hinai Jidori Oyakodon (Chicken and Egg Rice Bowl)比内地鶏親子丼Oyakodon made with Hinai-jidori, one of Japan's three great heritage chicken breeds. The meat is firm, and…
- Kiritanpo Nabe (Grilled Rice Stick Hot Pot)きりたんぽ鍋Akita's signature hot pot. Kiritanpo, mashed rice wrapped around cedar sticks and grilled, is simmered in…
- Shottsuru Nabe (Fish Sauce Hot Pot)しょっつる鍋A hot pot seasoned with shottsuru, Akita's famous fish sauce. Made by salting and fermenting fish such as…
- Inaniwa Udon稲庭うどんHand-stretched dried udon from the Inaniwa district of Yuzawa, counted among Japan's three great udon. The…
- Iburigakko (Smoked Pickled Daikon)いぶりがっこAn Akita pickle of daikon radish smoked over an irori hearth and then pickled in rice bran. Gakko means…
- Damako Nabe (Rice Ball Hot Pot)だまこ鍋A hot pot of damako, balls of mashed rice, simmered in chicken broth with burdock, maitake mushrooms, green…
- Hatahata-zushi (Fermented Sandfish Sushi)ハタハタ寿しA type of narezushi, fermented sushi, made by layering hatahata, Akita's prefectural fish, with rice, koji…
- Babahera Ice (Rose-Shaped Ice Cream)ババヘラアイスPink and yellow ice cream sold under parasols along Akita's roadsides. The name comes from the older women…
- Kinman (Custard Bean Cake)金萬A baked sweet long loved in Akita, with white bean paste wrapped in a moist sponge made with honey and eggs.…
- Kita-Akita Butter Mochi北秋田バター餅A sweet from Kitaakita and nearby areas: mochi kneaded with butter, sugar and egg yolk. It stays soft and…
- Hiyashi Ramen (Chilled Ramen)冷やしラーメンRamen served with an ice-cold broth, said to have been created by a long-established soba restaurant in…
- Yonezawa Ramen米沢ラーメンThe local ramen of Yonezawa. It features thin, hand-crumpled wavy noodles in a light soy sauce broth made…
- Akayu Spicy Miso Ramen赤湯からみそラーメンRamen topped with a spicy miso paste, born in Akayu Onsen in Nan'yo. Thick, wavy noodles come in a miso-based…
- Tori Chuka (Chicken Soba-Broth Ramen)鳥中華A noodle dish from Tendo and nearby areas that pairs Chinese-style ramen noodles with a Japanese broth like…
- Dondon-yaki (Rolled Savory Pancake on a Stick)どんどん焼きA Yamagata snack of thin, okonomiyaki-like batter topped with seaweed and fish sausage, then rolled around a…
- Imoni (Taro and Beef Stew)芋煮A Yamagata dish of taro, beef, konjac and green onions simmered in soy sauce. In autumn, imoni-kai parties,…
- Dashi (Chopped Summer Vegetable Relish)だしA Yamagata dish of finely chopped summer vegetables like cucumber, eggplant, myoga ginger and shiso, seasoned…
- Tama Konnyaku (Simmered Konjac Balls)玉こんにゃくA Yamagata specialty of round konjac balls simmered slowly in soy sauce and dashi and served on skewers,…
- Tsumetai Niku Soba (Cold Chicken Soba)冷たい肉そばA specialty of Kahoku: thick soba in a cold soy sauce broth with meat from mature hens. The firm, chewy…
- Yamagata Ita Soba (Soba on a Wooden Tray)山形板そばA Yamagata specialty of soba served on a long wooden board or tray. The portions are meant to be shared by…
- Yonezawa Beef Sukiyaki米沢牛すき焼きSukiyaki made with Yonezawa beef, one of Japan's top brands. It is known for fine marbling and sweet fat with…
- Dadacha Mame (Premium Edamame)だだちゃ豆A variety of edamame grown in Tsuruoka. Dadacha means father in the Shonai dialect. The pods are slightly…
- Noshi Ume (Plum Jelly Sheets)のし梅A traditional Yamagata sweet of plum pulp mixed with agar and sugar, rolled thin and sandwiched between…
- Kujira Mochi (Sweet Rice Cake)くじら餅A traditional Yamagata sweet of glutinous and regular rice flour mixed with sugar, soy sauce and walnuts,…
- Fuki Mame (Sweet Simmered Green Peas)富貴豆A traditional Yamagata sweet of peeled green peas simmered until soft in sugar. It has a fluffy texture and…
- Kitakata Ramen喜多方ラーメンKitakata's local ramen, counted among Japan's three great ramens. Its flat, thick, wavy noodles are…
- Shirakawa Ramen白河ラーメンThe local ramen of Shirakawa. A clear soy sauce broth made from chicken bones is paired with hand-made, wavy…
- Aizu Sauce Katsudon会津ソースカツ丼A katsudon loved mainly in Aizu-Wakamatsu. Instead of being cooked with egg, the freshly fried pork cutlet is…
- Namie Yakisoba (Thick Noodles)浪江焼そばThe local yakisoba of Namie. Udon-thick noodles are stir-fried with simple bean sprouts and pork in a rich…
- Enban Gyoza (Disc-Shaped Gyoza)円盤餃子A Fukushima City specialty in which gyoza are packed tightly in a circle in the pan, fried and served as a…
- Kozuyu (Scallop Broth Vegetable Soup)こづゆA soup from the Aizu region made with dried scallop broth. It is full of ingredients such as taro, carrot,…
- Ika Ninjin (Squid and Carrot Pickle)いかにんじんA local dish from northern Fukushima of shredded dried squid and carrot marinated in soy sauce, mirin and…
- Nishin no Sansho-zuke (Herring Pickled with Sansho)にしんの山椒漬けAn Aizu dish of dried herring marinated with sansho leaves in soy sauce and vinegar. In Aizu, far from the…
- Negi Soba (Soba Eaten with a Leek)ねぎそばThe specialty of Ouchi-juku, an old post town lined with thatched-roof houses: soba eaten with a single long…
- Cream Box (Milk Cream Bread)クリームボックスKoriyama's local bread: a thick slice of soft bread spread generously with white milk cream. Simple yet…
- Usukawa Manju (Thin-Skin Bean Bun)薄皮饅頭The signature sweet of Kashiwaya, a long-established confectioner in Koriyama, sometimes counted among…
- Mamadoru (Milk Bean Pastry)ままどおるA baked sweet by Koriyama confectioner Sanmangoku, with milk-flavored bean paste wrapped in buttery pastry.…
- Awa Manju (Millet Bean Bun)あわまんじゅうA specialty of Yanaizu in Aizu: smooth bean paste wrapped in dough made from foxtail millet (awa) and…
- Anpo Gaki (Semi-Dried Persimmon)あんぽ柿A specialty of Date: astringent persimmons smoked with sulfur and then dried. They hold more moisture than…
- Stamina Ramen (Sweet-Spicy Thickened Ramen)スタミナラーメンIbaraki's local ramen, loved mainly in Mito and Hitachinaka. Noodles are topped with a sweet and savory…
- Ryugasaki Croquette龍ケ崎コロッケLocal croquettes born from a community revitalization project in Ryugasaki. They are said to have started…
- Anko Nabe (Monkfish Hot Pot)あんこう鍋Ibaraki's signature winter hot pot. Monkfish is so prized that people say pufferfish in the west, monkfish in…
- Dobu-jiru (Monkfish Liver Hot Pot)どぶ汁A fishermen's monkfish dish from Kitaibaraki and nearby areas. Without adding water, monkfish liver is first…
- Hitachi Aki Soba常陸秋そばA variety of buckwheat grown in Ibaraki, said to have originated in the former town of Kanasago in…
- Mito Natto (Fermented Soybeans)水戸納豆Mito's most famous product, often made with small soybeans. In the Meiji era, when the railway reached Mito,…
- Soboro Natto (Natto with Dried Radish)そぼろ納豆An Ibaraki dish of natto and dried shredded daikon marinated in soy sauce. The sticky natto and crunchy dried…
- Hitachi Beef Steak常陸牛ステーキSteak from Hitachi beef, a brand reserved for Japanese Black cattle raised in Ibaraki that meet strict…
- Kasama Inari Sushi笠間いなり寿司A local dish that began as an effort to make inari sushi a specialty of the town in front of Kasama Inari…
- Hoshi-imo (Dried Sweet Potato)干しいもIbaraki's signature specialty: sweet potatoes steamed, sliced thin and dried in the sun. Ibaraki produces the…
- Yoshiwara Denchu (Puffed Rice Soybean Sweet)吉原殿中A traditional Mito sweet of rice puffs bound with starch syrup and coated in roasted soybean flour (kinako).…
- Mito no Ume (Plum Bean Paste Sweet)水戸の梅A famous Mito sweet of white bean paste wrapped in soft gyuhi, then wrapped again in red shiso leaves pickled…
- Utsunomiya Gyoza宇都宮餃子Utsunomiya is known, along with Hamamatsu, as one of Japan's gyoza cities. It is said that gyoza spread here…
- Sano Ramen佐野ラーメンThe local ramen of Sano. Its hand-made noodles are rolled out with a green bamboo pole, a technique called…
- Imo Fry (Fried Potato Skewers)いもフライA local favorite in Sano: steamed potatoes on a skewer, battered and deep-fried, then drizzled with plenty of…
- Nasushiobara Soup Yakisoba那須塩原スープ入り焼きそばA local dish born in the Kuroiso district of Nasushiobara: yakisoba with soy sauce soup poured over it.…
- Shimotsukare (Salmon Head and Vegetable Stew)しもつかれA traditional dish from northern Kanto, centered on Tochigi. Salmon heads, coarsely grated daikon and carrot,…
- Mimi Udon (Ear-Shaped Udon)耳うどんEar-shaped udon from areas such as Senba in the former town of Kuzu, Sano. Square pieces of wheat dough are…
- Simmered Fried Yuba Rolls揚げまき湯波の煮物Nikko's famous yuba (tofu skin) rolled up, deep-fried and simmered in a sweet and savory broth. In Nikko,…
- Nikko Yuba Soba日光湯波そばSoba topped with Nikko's famous yuba (tofu skin). The gentle flavor of the yuba goes perfectly with the warm,…
- Lemon Milkレモン牛乳A sweet, lemon-colored milk drink long loved in Tochigi. Despite the name, it has a gentle sweetness with a…
- Tochiotome Strawberry GelatoとちおとめジェラートTochigi has long been Japan's top strawberry producer. Gelato made with Tochiotome, the prefecture's…
- Goyotei Cheesecake御用邸チーズケーキA popular Nasu sweet, a cheesecake named after the Imperial villa (goyotei) in Nasu. It has a rich cheese…
- Nikko Yokan (Sweet Bean Jelly)日光羊羹Yokan, sweet bean jelly made with Nikko's pure water. Many traditional yokan shops still remain in Nikko. It…
- Takasaki Pasta高崎パスタTakasaki is known as a pasta town because it has so many pasta restaurants. One background factor is said to…
- Ota Yakisoba太田焼きそばThe local yakisoba of Ota. It has long been a quick meal for workers in this industrial town. Many shops use…
- Sauce Katsudonソースカツ丼A katsudon loved in Kiryu, Maebashi and other parts of Gunma. Instead of being cooked with egg, a freshly…
- Toge no Kamameshi (Pot Rice Bento)峠の釜めしA nationally famous ekiben sold at Yokokawa Station on the Shin'etsu Line. It comes in a Mashiko-ware clay…
- Torihei Tori Meshi (Chicken Rice Bento)登利平の鳥めしThe famous bento of Torihei, a long-established restaurant in Maebashi. Chicken is grilled with a sweet and…
- Okirikomi (Flat Noodle Stew)おきりこみA Gunma home-style dish of wide, flat noodles simmered raw, without boiling first, together with vegetables.…
- Mizusawa Udon水沢うどんUdon that has been made for pilgrims in front of Mizusawa Kannon temple in Shibukawa, sometimes counted among…
- Kiryu Himokawa Udon (Extra-Wide Noodles)桐生ひもかわうどんKiryu's famous udon, so flat that the noodles can be several centimeters wide. The thin, wide noodles have a…
- Konnyaku Miso Odenこんにゃく味噌おでんGunma grows the vast majority of Japan's konjac potatoes. Triangles or squares of konjac are simmered or…
- Yaki Manju (Grilled Miso-Glazed Buns)焼きまんじゅうA Gunma specialty of steamed buns without filling, skewered, brushed with sweet and savory miso sauce and…
- Yunohana Manju (Hot Spring Bean Bun)湯の花まんじゅうThe famous manju of Ikaho Onsen. The brown skin is said to evoke the color of Ikaho's hot spring water, and…
- Tabigarasu (Cream Wafer Sweet)旅がらすA classic Gunma souvenir made by a Maebashi confectioner: thin, crisp wafers sandwiching sweet cream. The…
- Gâteau RuskガトーラスクRusks made from French bread by a confectioner headquartered in Takasaki. Generous butter and sugar give them…
- Zeri Fry (Okara Potato Patty)ゼリーフライA local dish from Gyoda. Despite the name, it is not fried jelly. Okara (soy pulp) and potato are mixed with…
- Miso PotatoみそポテトA local favorite in the Chichibu area: steamed potatoes battered and deep-fried, then topped generously with…
- Higashimatsuyama Yakitori (Pork with Spicy Miso)東松山やきとりA local dish from Higashimatsuyama. Although it is called yakitori, it is not chicken but pork kashira (cheek…
- Chichibu Waraji Katsudon (Sandal-Size Cutlet Bowl)秩父わらじかつ丼A Chichibu specialty: large, thin cutlets as big as straw sandals (waraji), dipped in sweet and savory soy…
- Chichibu Pork Miso Rice Bowl秩父豚みそ丼A Chichibu specialty of pork marinated in miso, grilled until fragrant and served over rice. Chichibu has a…
- Musashino Udon (Dipping Udon)武蔵野うどんUdon long eaten in the Musashino area, from western Saitama to the Tama area of Tokyo. The noodles are thick…
- Fukaya Nibouto (Wide Noodle Stew)深谷煮ぼうとうA Fukaya home-style dish of wide, flat noodles simmered in soy sauce soup with Fukaya green onions, daikon,…
- Urawa Grilled Eel浦和うなぎの蒲焼きUrawa in Saitama City has been famous for grilled eel since the Edo period, using eel caught in local…
- Kawahaba Udon (Ultra-Wide Udon)川幅うどんA local dish from Konosu: extremely flat udon more than 5 cm wide. It was created in honor of the Arakawa…
- Soka Senbei (Rice Crackers)草加せんべいThe famous hard, soy sauce-flavored rice crackers of Soka, once a thriving post town on the Nikko Kaido road.…
- Jumangoku Manju (Bean Bun)十万石まんじゅうSaitama's signature manju, made by a confectioner in Gyoda. A moist skin made with mountain yam wraps smooth…
- Gokabo (Soybean Flour Rice Sweet)五家宝A famous sweet from Kumagaya: puffed glutinous rice bound with starch syrup into sticks and coated in roasted…
- Saika no Hoseki (Fruit Jellies)彩果の宝石Fruit-shaped jelly sweets made by a Saitama confectioner. They come in many flavors and shapes, such as…
- Katsuura Tantanmen (Spicy Chili Oil Ramen)勝浦タンタンメンThe local ramen of Katsuura. Unlike typical dandan noodles, it uses no sesame; instead, its bright red soy…
- Takeoka-style Ramen竹岡式ラーメンA unique ramen born in the Takeoka district of Futtsu. The soup is made by diluting the soy sauce used to…
- Arirang RamenアリランラーメンThe local ramen of Chonan: a soy sauce ramen packed with garlic, onions, garlic chives and pork, full of…
- Hakarime Don (Conger Eel Rice Bowl)はかりめ丼A Futtsu specialty rice bowl made with conger eel. In Futtsu, conger eel is called hakarime because the white…
- White Gyozaホワイト餃子Gyoza born in Noda, known for their thick, chewy wrappers. They are cooked in plenty of oil, almost…
- Namero (Minced Horse Mackerel with Miso)なめろうA traditional dish from the fishing towns of the Boso Peninsula. Fresh fish such as horse mackerel or sardine…
- Sanga-yaki (Grilled Namero Patty)さんが焼きA Boso Peninsula dish made by shaping namero into patties and grilling them. It is said to have started when…
- Futomaki Matsuri Sushi (Decorative Sushi Rolls)太巻き祭り寿司Thick sushi rolls from the Boso region of Chiba that reveal patterns of flowers, animals or letters when…
- Boiled Peanutsゆで落花生Chiba produces more peanuts than any other prefecture. Boiled peanuts are freshly harvested raw peanuts…
- Narita Grilled Eel成田うなぎの蒲焼きThe main approach to Naritasan Shinshoji temple is lined with eel restaurants and is known as an eel town.…
- Choshi Nure Senbei (Soft Soy Rice Crackers)銚子ぬれ煎餅A Choshi specialty: grilled rice crackers dipped in soy sauce while hot, making them moist and soft. It is a…
- Peanut Monakaぴーなっつ最中Peanut-shaped monaka wafers made by a Chiba confectioner. Their cute look is inspired by peanuts, Chiba's…
- Loquat JellyびわゼリーMinamiboso is known for growing loquats in its mild climate, especially in the Tomiura area. Biwa jelly…
- Tsukishima Monja (Runny Savory Pancake)月島もんじゃTsukishima's famous dish: a runny batter of flour and dashi cooked with cabbage and other toppings on a hot…
- Hachioji Ramen (with Chopped Onion)八王子ラーメンThe local ramen of Hachioji. Its soy sauce broth has a layer of oil on top and is garnished with chopped…
- Abura Soba (Soupless Ramen)油そばRamen without soup: cooked noodles are mixed well with the soy-based sauce and oil at the bottom of the bowl.…
- Edomae Tendon (Tempura Rice Bowl)江戸前天丼A rice bowl topped with tempura of seafood from Tokyo Bay and a rich, sweet and savory sauce. It typically…
- Edomae Sushi江戸前寿司Nigiri sushi, fish on vinegared rice, began as fast food at Edo-period street stalls. Without refrigeration,…
- Fukagawa Meshi (Clam Rice)深川めしA clam and rice dish eaten by fishermen in Edo-period Fukagawa (now Koto Ward). There are two styles:…
- Yanagawa Nabe (Loach and Burdock with Egg)柳川鍋An Edo dish of loach and shaved burdock simmered in a sweet and savory sauce and bound with egg, cooked in a…
- Chanko Nabe (Sumo Wrestlers' Hot Pot)ちゃんこ鍋The hot pot that sumo wrestlers eat to build their bodies. It is packed with chicken, fish, vegetables and…
- TempuraてんぷらTempura, seafood and vegetables battered and deep-fried, spread in the Edo period as a casual food sold on…
- Ningyo-yaki (Shaped Sponge Cakes)人形焼A famous Tokyo sweet of bean paste wrapped in sponge cake and baked in molds. They come in many shapes, such…
- Kaminari Okoshi (Puffed Rice Crackers)雷おこしA traditional Tokyo sweet named after Asakusa's Kaminarimon (Thunder Gate). Rice is steamed, dried, popped…
- Tokyo Banana東京ばな奈A classic Tokyo souvenir: fluffy sponge cake filled with banana-flavored custard cream. Banana was reportedly…
- Imo Yokan (Sweet Potato Jelly)いもようかんA Japanese sweet of strained sweet potato set with sugar and salt. It is said to have been created in the…
- Anmitsu (Agar Jelly Dessert)あんみつA dessert of agar jelly, red peas, soft gyuhi, fruit and more, topped with sweet bean paste and dark brown…
- Dorayaki (Red Bean Pancake)どら焼きA Japanese sweet of sweet bean paste sandwiched between two fluffy pancakes. The name is said to come from…
- Nama Shirasu Don (Raw Whitebait Rice Bowl)生しらす丼A rice bowl piled with whitebait fresh from the Shonan coast, served raw instead of boiled. It is famous…
- Yokosuka Navy Curryよこすか海軍カレーYokosuka's local curry. In the Meiji era, the Japanese Navy adopted curry, based on British Navy cooking, as…
- Yokohama Iekei Ramen横浜家系ラーメンRamen born in Yokohama, pairing a rich pork-bone and soy sauce broth with thick, short noodles. It is…
- Sanmamen (Ramen with Thick Vegetable Sauce)サンマーメンA local ramen born in Yokohama: bean sprouts, napa cabbage and pork are stir-fried, thickened into a sauce…
- Atsugi Shirokoro Horumon (Grilled Pork Intestine)厚木シロコロ・ホルモンA local dish from Atsugi: pork large intestine grilled whole as a tube, without being cut open. When grilled…
- Misaki Tuna Rice Bowl三崎まぐろ丼Misaki Port, at the tip of the Miura Peninsula, is known for its tuna landings. The area around the port is…
- Kiyoken Shumai Bento崎陽軒シウマイ弁当Yokohama's signature ekiben, loved by travelers for many years. It centers on Yokohama's famous shumai…
- Yokohama Chinatown Pork Buns横浜中華街の肉まんOne of the joys of Yokohama Chinatown, one of the largest in Japan, is snacking on pork buns sold at…
- Odawara Kamaboko (Fish Cake)小田原かまぼこOdawara has been known for making kamaboko (fish cake) since the Edo period. Made from fresh white fish…
- Gyunabe (Yokohama Beef Hot Pot)牛鍋A dish that spread in Yokohama in the Meiji era as a symbol of Japan's modernization. Before then, eating…
- Oyama Tofu Cuisine大山の豆腐料理Mt. Oyama in Isehara has been a sacred mountain since the Edo period, visited by many pilgrims. Tofu made…
- Hato Sable (Dove-Shaped Butter Cookies)鳩サブレーDove-shaped butter cookies made by Toshimaya, a long-established Kamakura confectioner. Born in the Meiji…
- Kurumikko (Walnut Caramel Bars)クルミッ子A baked sweet by Kamakura confectioner Kamakura Beniya, with homemade walnut caramel sandwiched between…
- Yokohama Harbour (Chestnut Cake)横浜ハーバーA ship-shaped baked sweet by Yokohama confectioner Ariake, with chestnut paste wrapped in sponge cake. It has…
- Tochio Aburaage (Giant Fried Tofu)栃尾の油揚げA specialty of the Tochio district of Nagaoka: deep-fried tofu about three times the size of the usual kind,…
- Tare Katsudon (Soy-Glazed Cutlet Bowl)タレかつ丼A katsudon loved mainly in Niigata City. Thin pork cutlets are dipped in a sweet and savory soy sauce glaze…
- Niigata Italian (Yakisoba with Tomato Sauce)新潟イタリアンA local yakisoba loved around Niigata City. Thick noodles are stir-fried with cabbage and bean sprouts in…
- Tsubame Seabura Ramen (Pork Back Fat)燕背脂ラーメンThe local ramen of Tsubame, a city known for metalworking. The surface of its soy sauce broth, rich with…
- Nagaoka Ginger Soy Sauce Ramen長岡生姜醤油ラーメンNagaoka's local ramen features a soy sauce broth made from pork bones and chicken, with a strong accent of…
- Sanjo Curry Ramen三条カレーラーメンThe local ramen of Sanjo, a city famous for hardware and metal goods. It combines ramen and curry, either as…
- Bandai Bus Center Curry万代バスセンターのカレーThe curry served at the standing soba counter inside the bus center at Bandai City in Niigata. This…
- Hegi Soba (Seaweed-Bound Soba)へぎそばNiigata's famous soba, eaten in the Uonuma area and Tokamachi. It uses funori seaweed as a binder, which…
- Noppe (Simmered Root Vegetables)のっぺA local dish made in Niigata homes for New Year and festivals, when many people gather. Taro, carrot,…
- Sasa Dango (Bamboo-Leaf Rice Dumplings)笹団子Niigata's famous sweet: a mugwort dumpling filled with red bean paste, wrapped in bamboo leaves, tied with…
- Kaki no Tane (Rice Cracker Snack)柿の種Spicy soy sauce rice crackers shaped like persimmon seeds. They are said to have been created at a…
- Poppo-yaki (Brown Sugar Steamed Cake)ぽっぽ焼きA long, thin brown sugar sweet like a steamed bun, sold at festival stalls in northern Niigata such as…
- Toyama Black Ramen富山ブラックラーメンThe local ramen of Toyama City, known for its jet-black soy sauce broth. As its color suggests, it has a…
- Shiro Ebi Tendon (White Shrimp Tempura Bowl)白えび天丼A tempura rice bowl made with white shrimp, called the jewel of Toyama Bay. White shrimp are tiny, about 6 cm…
- Takaoka Croquette高岡コロッケTakaoka is known as a city that loves croquettes, and it calls itself the croquette town as part of local…
- Masu-zushi (Pressed Trout Sushi)ます寿司Toyama's signature local dish and a pressed sushi famous across Japan as a train station bento. Bamboo leaves…
- Buri Shabu (Yellowtail Shabu-Shabu)ぶりしゃぶA hot pot of fatty winter yellowtail from Toyama Bay, sliced thin and swished briefly in kelp broth. Heating…
- Firefly Squid with Vinegar Misoほたるいかの酢味噌和えA dish of firefly squid, Toyama Bay's spring specialty. These tiny squid, about 7 cm long, glow bluish-white…
- White Shrimp Sashimi白えびの刺身White shrimp, called the jewel of Toyama Bay, peeled and served as sashimi. The shrimp are only about 6 cm…
- Kobujime (Kelp-Cured Fish)昆布〆A traditional Toyama dish in which fish such as sashimi is sandwiched between sheets of kelp and left to…
- Himi Udon氷見うどんHand-stretched udon said to have been made in Himi since the Edo period. The thin noodles are stretched by…
- Himi Winter Yellowtail Sashimi氷見寒ぶりの刺身Among the winter yellowtail caught in Toyama Bay, those landed at Himi fishing port are a premium brand known…
- Gessekai (Egg White Sugar Sweet)月世界One of Toyama's best-known sweets, made by setting egg white, sugar and agar, then slowly drying it. In the…
- Kankintan (Traditional Toyama Sweet)甘金丹A well-known sweet made by Lis Blanc, a confectioner in Toyama City. It is a Western-style steamed cake:…
- Usugori (Thin Ice Sugar Wafers)薄氷A dry sweet made with wasanbon sugar by a long-established confectioner in Oyabe, Toyama. Its thin, irregular…
- Kanazawa Curry金沢カレーA local curry born in Kanazawa. It features a thick, rich, dark roux that covers the rice completely on a…
- Hanton Rice (Omelette Rice with Fried Fish)ハントンライスA local dish born at a Western-style restaurant in Kanazawa. Ketchup rice wrapped in a thin omelette is…
- Noto Don (Noto Seafood Rice Bowl)能登丼A local rice bowl made in the Oku-Noto area at the tip of the Noto Peninsula. The rules say it must use Noto…
- Jibu-ni (Thickened Duck Stew)じぶ煮A signature Kanazawa dish and a classic of Kaga cuisine. Duck or chicken coated in flour is simmered in dashi…
- Kabura-zushi (Yellowtail and Turnip Pickle)かぶらずしKanazawa's winter specialty: slices of yellowtail sandwiched between salted turnips and fermented with rice…
- Kanazawa Oden金沢おでんPeople in Kanazawa are said to eat oden all year round, not just in winter, and the city has many…
- Nodoguro Shioyaki (Salt-Grilled Blackthroat Seaperch)のどぐろの塩焼きNodoguro, named for its black throat, is a luxury fish of the Sea of Japan, officially called akamutsu.…
- Kobako Crab in the Shell香箱ガニの甲羅盛りKobako crab is the female snow crab. It is smaller than the male, but the inner roe inside the shell and the…
- Noto Beef Steak能登牛ステーキSteak of Noto beef, a brand of Japanese Black cattle raised in Ishikawa, mainly on the Noto Peninsula. It…
- Kintsuba (Square Bean Cake)きんつばA sweet of red bean paste set into squares, coated with a thin flour batter and grilled one by one. Kanazawa…
- Ankoro Mochi (Rice Cake in Bean Paste)あんころ餅A specialty of a long-established confectioner in Matto, Hakusan: soft mochi wrapped in smooth red bean…
- Gold Leaf Soft Serve金箔ソフトクリームKanazawa produces almost all of Japan's gold leaf. This soft serve ice cream is covered with a whole sheet of…
- Goshiki Namagashi (Five-Color Sweets)五色生菓子A traditional celebratory sweet of Kanazawa, said to have been first made for a wedding in the ruling Maeda…
- Sauce Katsudonソースカツ丼A katsudon called the soul food of Fukui. Pork pounded thin is coated in fine breadcrumbs, fried, dipped in a…
- Volga Rice (Omelette Rice with Pork Cutlet)ボルガライスA local dish from Echizen City, formerly Takefu. An omelette over rice is topped with a pork cutlet and…
- Aburaage Steak (Thick Fried Tofu)油揚げステーキFukui is said to be among the top prefectures in Japan for eating fried tofu. Large, thick pieces are grilled…
- Oroshi Soba (Soba with Grated Daikon)おろしそばThe classic way to eat Echizen soba: cold buckwheat noodles topped with spicy grated daikon and a flavorful…
- Heshiko (Rice Bran–Cured Mackerel)へしこA traditional preserved food of the Wakasa area: fish such as mackerel is salted, then packed in rice bran…
- Echizen Crab越前ガニMale snow crab landed at ports in Fukui, called the king of winter delicacies. A yellow tag is attached as a…
- Yaki Saba-zushi (Grilled Mackerel Sushi)焼き鯖寿司Pressed sushi made of grilled fatty mackerel laid over vinegared rice. Grilling brings out the mackerel's…
- Maruyaki Saba (Whole Grilled Mackerel)丸焼き鯖A Wakasa specialty: a whole mackerel skewered on bamboo and slowly grilled over charcoal. Also called…
- Habutae Mochi (Silky Rice Cake)羽二重餅Fukui's most famous sweet, made by kneading glutinous rice flour with sugar and starch syrup into a soft,…
- Mizu Yokan (Winter Bean Jelly)水ようかんIn Fukui, people have a custom of eating mizu yokan, a soft red bean jelly, in winter. Eating cold mizu yokan…
- Satsukigase (Peanut Crackers)五月ヶ瀬A baked sweet packed with peanuts, made by a long-established Fukui confectioner. A dough of flour, eggs and…
- Kofu Tori Motsu-ni (Glazed Chicken Giblets)甲府鳥もつ煮Kofu's local dish of chicken gizzards, hearts, liver and kinkan, the yolks before they become eggs, simmered…
- Koshu Katsudon (Cutlet on Rice with Sauce)甲州かつ丼In Kofu and around, katsudon means not cutlet simmered with egg but shredded cabbage on rice, topped with a…
- Hoto (Flat Noodle Miso Stew)ほうとうYamanashi's most famous local dish. Wide, thick flour noodles are simmered without pre-boiling in a miso…
- Yoshida Udon (Extra-Firm Udon)吉田のうどんThe local udon of Fujiyoshida, said to be the hardest in Japan and known for its strong bite. The classic…
- Awabi no Nigai (Simmered Abalone)あわびの煮貝A Kofu specialty of abalone simmered in a soy-based sauce. Why is abalone famous in landlocked Yamanashi?…
- Ozara (Cold Hoto Noodles with Dipping Sauce)おざらA Yamanashi summer dish in which hoto noodles are chilled and dipped into a warm sauce. The dipping sauce is…
- Basashi (Horse Meat Sashimi)馬刺しYamanashi has long had a culture of eating horse meat, and horse sashimi is popular. One reason is said to be…
- Shingen Mochi (Rice Cake with Kinako and Syrup)信玄餅Yamanashi's signature sweet: soft mochi coated in roasted soybean flour, eaten with brown sugar syrup. It…
- Mizu Shingen Mochi (Raindrop Cake)水信玄餅A mochi as clear as water and wobbly, made by a confectioner in Hokuto. It is eaten with roasted soybean…
- Kurodama (Green Pea Paste Sweet)くろ玉A famous sweet from a long-established Kofu confectioner: a ball of green pea paste wrapped in brown sugar…
- Shingen Momo (Peach-Shaped Bean Sweet)信玄桃A peach-shaped Japanese sweet made by a Yamanashi confectioner. Yamanashi produces more peaches than any…
- Tsuki no Shizuku (Sugar-Coated Grapes)月の雫A traditional Kofu sweet made by coating fresh grapes in a syrup of ground sugar and letting it set. You get…
- Sanzoku-yaki (Garlic Fried Chicken)山賊焼きA local dish of Matsumoto and Shiojiri: a whole chicken thigh marinated in garlicky soy sauce, coated in…
- Komagane Sauce Katsudon駒ヶ根ソースかつ丼A local dish of Komagane. Shredded cabbage is spread over rice, and a freshly fried pork cutlet dipped in a…
- Ina Romen (Steamed Mutton Noodles)伊那ローメンA local dish of Ina made with thick steamed Chinese noodles, mutton and cabbage. There is a soup style served…
- Shinshu Soba信州そばThe general name for soba made in Nagano. The highland climate, with big temperature differences between day…
- Togakushi Soba戸隠そばSoba made in the Togakushi area of Nagano City and counted among Japan's three great soba. It is served in…
- Oyaki (Stuffed Dumplings)おやきA Nagano local dish of flour or buckwheat dough wrapped around fillings such as nozawana greens, eggplant,…
- Nozawana-zuke (Pickled Turnip Greens)野沢菜漬Nagano's most famous pickle, made with nozawana greens said to come from Nozawa Onsen village. In Nagano's…
- Basashi (Horse Meat Sashimi)馬刺しIn Nagano, areas such as Ina have long had a culture of eating horse meat. Horses were used for farming and…
- Toji Soba (Soba Dipped in Hot Pot)とうじそばA local dish of the Nagawa area of Matsumoto. A single serving of soba is placed in a small bamboo basket…
- Gohei Mochi (Grilled Rice Skewer with Sweet Miso)五平餅A local dish of cooked rice half-mashed, shaped into flat sandal shapes or balls, skewered, brushed with a…
- Kuri Kanoko (Chestnut Sweet)栗かの子A traditional sweet of Obuse, a town famous for chestnuts: chestnut paste kneaded together with chestnuts…
- Gyunyu Pan (Milk Cream Bread)牛乳パンA local bread long loved in Nagano: a big, fluffy square bun filled with sweet buttercream. The packaging…
- Raicho no Sato (Wafer Cookies)雷鳥の里A sweet from a Nagano confectionery company and one of the prefecture's best-known souvenirs. It is a thin…
- Misuzu Ame (Fruit Jelly Candy)みすゞ飴A jelly-like sweet made with fruit juice by a long-established shop in Ueda. Flavors use Shinshu fruits such…
- Takayama Ramen高山ラーメンThe local ramen of Hida-Takayama, often called chuka soba by locals. It has thin curly noodles and a light…
- Keichan (Miso-Grilled Chicken and Cabbage)鶏ちゃんA local dish of the Okumino area and Gero in Gifu. Chicken is marinated in a sauce of miso, soy sauce, garlic…
- Tsukemono Steak (Pan-Fried Pickles with Egg)漬物ステーキA local dish of the Hida area: Chinese cabbage pickles that have aged and turned sour are fried on an iron…
- Hoba Miso (Miso Grilled on a Magnolia Leaf)朴葉味噌A Hida local dish: miso mixed with green onion and shiitake is placed on a large dried magnolia leaf and…
- Hoba-zushi (Sushi Wrapped in Magnolia Leaves)朴葉ずしA local dish of vinegared rice topped with salmon, wild vegetables, shiitake, shredded egg and more, wrapped…
- Hida Beef Steak飛騨牛ステーキSteak of Hida beef, a brand name that only Japanese Black cattle raised in Gifu and meeting strict standards…
- Hida Beef Nigiri飛騨牛にぎりA popular street food in Takayama's old town: Hida beef lightly seared and placed on vinegared rice as nigiri…
- Ayu Shioyaki (Salt-Grilled Sweetfish)鮎の塩焼In Gifu, through which the clear Nagara River flows, sweetfish dishes have long been loved. Freshly caught…
- Gohei Mochi (Grilled Rice Skewer with Sweet Miso)五平餅A local dish of cooked rice half-mashed, skewered, grilled and brushed with a sweet and savory sauce. It is…
- Kuri Kinton (Chestnut Sweet)栗きんとんAn autumn sweet famous in the Tono area, centered on Nakatsugawa and Ena. Steamed chestnuts are strained,…
- Mizu Manju (Clear Kudzu Bean Dumplings)水まんじゅうA summer specialty of Ogaki: smooth bean paste wrapped in a clear dough of kudzu or bracken starch. It is set…
- Takayama Midarashi Dango (Soy-Glazed Dumplings)高山みだらしだんごA Hida-Takayama specialty of skewered rice dumplings brushed with soy sauce and grilled. Unlike regular…
- Hamamatsu Gyoza (with Bean Sprouts)浜松餃子Hamamatsu is known, along with Utsunomiya, as one of Japan's gyoza cities, and locals eat gyoza both at home…
- Fujinomiya Yakisoba富士宮やきそばThe local yakisoba of Fujinomiya, at the foot of Mt. Fuji. It uses special low-moisture steamed noodles that…
- Shizuoka Oden静岡おでんShizuoka City's famous oden, simmered in a dark broth made with beef tendon and pork offal. Every ingredient…
- Nama Shirasu Don (Raw Whitebait Rice Bowl)生しらす丼A rice bowl piled high with whitebait caught in Suruga Bay, served raw instead of boiled. It is translucent,…
- Mishima Croquette三島コロッケCroquettes made with Mishima potatoes, a May Queen variety grown on the western slopes of Mt. Hakone. Grown…
- Lake Hamana Unaju (Eel over Rice)浜名湖うな重Lake Hamana has farmed eel since the Meiji era and is one of Japan's leading eel regions. The area is full of…
- Sakura Shrimp Kakiage (Tempura Fritter)サクラエビのかき揚げSakura shrimp are a rare catch landed in Japan only in Suruga Bay. They are only about 4 cm long and, as the…
- Simmered Splendid Alfonsino金目の煮付けSplendid alfonsino is a deep-sea fish with bright red skin and large golden eyes. Inatori and Shimoda on the…
- Tororo-jiru (Grated Yam Soup)とろろ汁Grated wild yam (jinenjo) thinned with miso soup and poured over barley rice. It is the specialty of Mariko,…
- Wasabi-zuke (Wasabi Pickled in Sake Lees)山葵漬けShizuoka is said to be the birthplace of wasabi cultivation and is still one of Japan's main producers.…
- Unagi Pie (Eel Pie Cookies)うなぎパイPie cookies made by Hamamatsu confectioner Shunkado and the classic Hamamatsu souvenir. Eel extract and…
- Abekawa Mochi (Rice Cake with Kinako)安倍川もちA Shizuoka City specialty pairing soft, freshly pounded rice cakes coated in sweetened roasted soybean flour…
- Kokko (Milk Cream Sponge Cake)こっこA fluffy steamed sponge cake filled with milk cream and one of Shizuoka's best-known souvenirs. Its cute name…
- Jiichiro Baumkuchen治一郎のバウムクーヘンA baumkuchen born in Hamamatsu. Unlike many baumkuchen, it is never dry and is loved for its moist,…
- Miso Katsu (Cutlet with Red Miso Sauce)味噌カツA leading Nagoya meshi dish: pork cutlet topped with a sweet and savory sauce based on mame miso, a soybean…
- Tebasaki (Fried Chicken Wings)手羽先唐揚げOne of Nagoya's signature izakaya dishes: chicken wings fried, brushed with a sweet and savory sauce, and…
- Taiwan Ramen (Spicy Minced Meat Ramen)台湾ラーメンA local ramen born in Nagoya. Despite the name Taiwan, it is not found in Taiwan and is unique to Nagoya. It…
- Taiwan Mazesoba (Spicy Soupless Noodles)台湾まぜそばA soupless noodle dish born in Nagoya. Thick noodles are topped with spicy Taiwan-style minced meat with…
- Ankake Spaghetti (with Thick Peppery Sauce)あんかけスパゲッティA local pasta born in Nagoya: thick spaghetti stir-fried and covered with plenty of thick, peppery sauce. The…
- Teppan Napolitan (Spaghetti on a Hot Plate with Egg)鉄板ナポリタンA classic at Nagoya cafes: beaten egg poured onto a sizzling iron plate, topped with spaghetti stir-fried in…
- Tenmusu (Shrimp Tempura Rice Ball)天むすA rice ball with a small shrimp tempura inside, wrapped in nori seaweed. It is said to have been born at a…
- Ogura Toast (Toast with Red Bean Paste)小倉トーストA classic at Nagoya cafes: thick toast spread with butter or margarine and topped with plenty of sweet red…
- Toyohashi Curry Udon豊橋カレーうどんA local dish of Toyohashi: an unusual curry udon with rice and grated yam at the bottom of the bowl and curry…
- Hitsumabushi (Grilled Eel Rice Three Ways)ひつまぶしNagoya's signature dish: chopped grilled eel on rice in a wooden tub. The classic way is to eat the first…
- Kishimen (Flat Udon)きしめんA Nagoya specialty: udon with flat, thin noodles. Enjoy their smooth texture and chewy bite. The classic way…
- Miso Nikomi Udon (Udon in Red Miso Broth)味噌煮込みうどんOne of Nagoya's signature dishes: udon simmered in a clay pot in a broth based on mame miso. The noodles are…
- Uiro (Steamed Rice Flour Cake)ういろうA chewy steamed sweet of rice flour and sugar, and one of Nagoya's best-known souvenirs. It comes in many…
- Oni Manju (Sweet Potato Steamed Cake)鬼まんじゅうA homey Aichi snack of diced sweet potato mixed into a flour and sugar dough and steamed. Its bumpy look is…
- Piyorin (Chick-Shaped Pudding)ぴよりんA cute chick-shaped pudding sweet sold at Nagoya Station. Pudding made with Nagoya Cochin eggs is wrapped in…
- Yukari (Shrimp Crackers)ゆかりShrimp crackers made by a long-established Aichi company. Plenty of fresh shrimp is used, and each cracker is…
- Matsusaka Chicken Yakiniku松阪鶏焼き肉A local dish of Matsusaka: chicken marinated in a sweet and savory miso-based sauce and grilled over a…
- Yokkaichi Tonteki (Thick Pork Steak)四日市とんてきA local dish of Yokkaichi: a thick pork loin steak grilled and coated with garlic and a dark, rich sauce. A…
- Tsu Gyoza (Giant Fried Dumplings)津ぎょうざA local dish of Tsu: big deep-fried dumplings made with wrappers about 15 cm across. It began as a school…
- Kameyama Miso Yaki Udon亀山みそ焼きうどんA local dish of Kameyama: udon fried with cabbage, pork and more in a rich red miso sauce. It is often cooked…
- Ise Udon (Soft Udon with Thick Soy Sauce)伊勢うどんA specialty of Ise: very thick, soft and fluffy udon coated in a dark, rich sauce made with tamari soy sauce.…
- Tekone-zushi (Marinated Bonito Sushi)てこねずしA local dish born in the fishing villages of the Shima area. Bonito or tuna marinated in a soy-based sauce is…
- Matsusaka Beef Sukiyaki松阪牛すき焼きSukiyaki made with Matsusaka beef, one of Japan's most famous luxury wagyu. It has fine marbling and fat with…
- Ise Lobster Sashimi伊勢海老の刺身Sashimi of Japanese spiny lobster, Ise-Shima's signature luxury ingredient. It is said to have been named…
- Kuwana Grilled Clams桑名焼きはまぐりKuwana, near the mouths of the three Kiso rivers, has long been known for top-quality clams. Grilled in their…
- Akafuku Mochi (Rice Cake with Bean Paste)赤福餅Ise's most famous mochi, made by a long-established shop in Ise. Smooth red bean paste covers soft mochi, and…
- Henba Mochi (Grilled Bean Rice Cake)へんば餅A famous mochi made by a long-established shop in Ise: a flat mochi filled with smooth red bean paste and…
- Naga Mochi (Long Flat Rice Cake)なが餅A specialty of a long-established shop in Yokkaichi: long, thin mochi filled with chunky red bean paste and…
- Ise Uiro (Steamed Rice Flour Cake)伊勢ういろA steamed sweet of rice flour and sugar made in the Ise area. Compared with Nagoya's uiro, it is said to be…
- Omi Champon (Dashi-Broth Noodles)近江ちゃんぽんLocal noodles born in Hikone. Unlike Nagasaki champon, it features a clear soy sauce broth flavored with…
- Salad Pan (Pickled Daikon Mayo Bread)サラダパンA local bread from a bakery in Kinomoto, Nagahama. The name suggests a vegetable sandwich, but the filling is…
- Funa-zushi (Fermented Crucian Carp Sushi)ふなずしShiga's signature local dish: nigorobuna crucian carp from Lake Biwa salted and then fermented with rice for…
- Omi Beef Sukiyaki近江牛すき焼きSukiyaki made with Omi beef, sometimes counted among Japan's three great wagyu. It features fine marbling and…
- Saba Somen (Somen Simmered with Mackerel)鯖そうめんA local dish of the Kohoku area around Nagahama. Grilled mackerel is simmered sweet and savory, and somen…
- Simmered Red Konjac赤こんにゃく煮A specialty of Omihachiman: bright red konnyaku simmered sweet and savory in soy sauce. The red color comes…
- Ebi Mame (Shrimp and Soybeans)えび豆A Shiga home dish of small freshwater shrimp from Lake Biwa simmered with soybeans in soy sauce and sugar.…
- Decchi Yokan (Steamed Bean Jelly)でっち羊羹Yokan red bean jelly wrapped in bamboo sheath and steamed, made in Omihachiman and elsewhere. It is lighter…
- Itokiri Mochi (String-Cut Rice Cakes)糸切餅A famous mochi sold at the gate of Taga Taisha Shrine. Long, soft mochi wraps smooth bean paste and is marked…
- Club Harie BaumkuchenクラブハリエのバームクーヘンThe signature baumkuchen of a Western-style confectioner run by a group that began as a long-established…
- Kyoto Ramen京都ラーメンKyoto is known as a city with many ramen shops, and rich, hearty bowls are the local favorite. Styles vary,…
- Kinugasa Don (Fried Tofu and Egg Rice Bowl)衣笠丼A rice bowl loved in Kyoto homes and udon shops. Chopped fried tofu and Kujo green onions are simmered in a…
- Yudofu (Simmered Tofu)湯豆腐One of Kyoto's signature dishes: tofu warmed in a clay pot of kelp broth. Kyoto is blessed with good…
- Yuba Cuisine (Tofu Skin)湯葉料理Yuba is the thin skin that forms on the surface of heated soy milk, lifted off as it forms. It has long been…
- Nishin Soba (Soba with Simmered Herring)にしんそばA famous Kyoto soba: hot soba in broth topped with dried herring simmered sweet and savory. In Kyoto, far…
- Saba-zushi (Mackerel Sushi)さばずしPressed sushi of mackerel cured in salt and vinegar, laid on vinegared rice and wrapped in kelp. The road…
- Kamo Eggplant Dengaku (with Sweet Miso)賀茂なすの田楽Kamo eggplant, one of Kyoto's heirloom vegetables, is round, large and dense. For dengaku, it is cut into…
- Senmai-zuke (Thinly Sliced Turnip Pickle)千枚漬けKyoto's signature winter pickle: shogoin turnips, a Kyoto heirloom vegetable, sliced thin and pickled in…
- Shiba-zuke (Purple Eggplant Pickle)しば漬けPickles of eggplant, cucumber and other vegetables fermented with red shiso and salt. One of Kyoto's three…
- Hamo Otoshi (Blanched Pike Conger)鱧落としA signature Kyoto summer dish. Pike conger, hamo, is full of small bones, so it requires honekiri, a skilled…
- Nama Yatsuhashi (Soft Cinnamon Rice Cake)生八ッ橋A famous Kyoto sweet: thin, soft dough of rice flour, sugar and cinnamon, steamed and wrapped around bean…
- Yatsuhashi (Cinnamon Rice Crackers)八ッ橋One of Kyoto's best-known sweets: dough of rice flour, sugar and cinnamon rolled thin and baked. Its gently…
- Ajari Mochi (Bean-Filled Mochi Cake)阿闍梨餅One of Kyoto's best-known sweets, made by a long-established confectioner. Chewy dough made with glutinous…
- Uji Matcha Parfait宇治抹茶パフェA parfait made with plenty of matcha from Uji, a famous tea-growing area. Matcha ice cream, matcha jelly and…
- Minazuki (Triangular Jelly with Red Beans)水無月A Japanese sweet eaten in Kyoto at the end of June, when the Nagoshi no Harae purification ritual is held.…
- Mame Mochi (Bean Rice Cake)豆餅A Kyoto sweet of soft mochi filled with salty red peas and smooth bean paste. The mame mochi of a…
- Takoyakiたこ焼きBalls of dashi-based batter with a piece of octopus inside, grilled on a special iron plate. The star of…
- Okonomiyaki (Osaka-style)お好み焼きOsaka-style okonomiyaki: cabbage, pork and other ingredients are mixed into the batter before grilling. It is…
- Kushikatsu串カツSkewers of beef, pork, vegetables and seafood, battered and deep-fried. Shinsekai, home of Tsutenkaku Tower,…
- Negi-yaki (Green Onion Pancake)ねぎ焼きA cousin of okonomiyaki made with a mountain of green onions in a thin batter. Green onions replace the…
- Ika-yaki (Pressed Squid Pancake)いか焼きA uniquely Osaka snack: batter mixed with chopped squid, pressed flat and cooked in seconds between two hot…
- Kitsune Udon (Udon with Sweet Fried Tofu)きつねうどんUdon topped with a large piece of sweet simmered fried tofu, said to have been born in Osaka. Osaka udon is…
- Dote-yaki (Beef Tendon Stewed in Miso)どて焼きBeef tendon slowly simmered for hours in white or red miso and mirin, a classic Osaka dish. The tendon…
- Nikusui (Beef Broth without Noodles)肉吸いBeef udon without the noodles: a savory dashi soup with beef and a soft-cooked egg, said to have started at a…
- Butaman (Pork Buns)豚まんIn Osaka, pork buns are called butaman, not nikuman, because in the Kansai region niku (meat) usually means…
- Battera (Pressed Mackerel Sushi)バッテラPressed sushi of vinegar-cured mackerel on rice, topped with a thin sheet of white kelp and shaped in a…
- Harihari Nabe (Whale and Mizuna Hot Pot)鯨のハリハリ鍋A hot pot of whale meat and mizuna greens briefly cooked in kelp broth. The name is said to come from…
- Tecchiri (Pufferfish Hot Pot)てっちりA hot pot of pufferfish (fugu) meat and bones cooked with napa cabbage, green onions and tofu. Osaka eats…
- Udon-suki (Udon Hot Pot)うどんすきA hot pot of thick udon and more than a dozen ingredients, including seafood, chicken and vegetables,…
- Rikuro Ojisan's CheesecakeりくろーおじさんのチーズケーキA fluffy cheesecake loved for being sold fresh from the oven. Raisins line the bottom, and the flavor is…
- Mix Juice (Fruit Smoothie)ミックスジュースA blend of fruit such as banana, peach and mandarin orange with milk, a standard drink at Osaka coffee shops.…
- Mitarashi Komochi (Soy-Glazed Rice Cakes)みたらし小餅Bite-size grilled rice cakes covered in a sweet and savory soy glaze. The small, fragrant rice cakes are easy…
- Iwa Okoshi (Rock-Hard Puffed Rice Sweet)岩おこしCrushed rice bound with starch syrup and sugar into a very hard, crunchy sweet. The story goes that in the…
- Akashi-yaki (Egg-Rich Takoyaki in Dashi)明石焼A specialty of Akashi, called tamagoyaki by locals. Soft batter made with lots of egg is cooked into balls…
- Sobameshi (Fried Noodles and Rice)そばめしA local dish born in Nagata Ward, Kobe: chopped yakisoba noodles and rice stir-fried together with sauce on a…
- Katsumeshi (Cutlet on Rice with Demi-Glace)かつめしA local dish of Kakogawa: a beef cutlet on rice, topped with a demi-glace-like sauce and served with boiled…
- Himeji Oden (with Ginger Soy Sauce)姫路おでんHimeji's local oden, eaten with ginger soy sauce poured over or used for dipping. Whether the broth is strong…
- Bokkake (Beef Tendon and Konjac Stew)ぼっかけA specialty of Nagata Ward, Kobe: beef tendon and konnyaku simmered sweet and savory with soy sauce and…
- Awaji Island Burger淡路島バーガーLocal burgers made with ingredients from Awaji Island. They use Awaji onions, known for their sweetness and…
- Kobe Beef Steak神戸ビーフステーキSteak of Kobe beef, a brand known around the world. Only Tajima cattle from Hyogo that meet strict standards…
- Botan Nabe (Wild Boar Hot Pot)ぼたん鍋A specialty of Tamba-Sasayama: a miso-based hot pot of wild boar meat. The name is said to come from thin…
- Ikanago Kugi-ni (Simmered Sand Lance)イカナゴのくぎ煮Young sand lance caught in the Seto Inland Sea in early spring, simmered sweet and savory with soy sauce,…
- Izushi Sara Soba (Soba on Small Plates)出石皿そばSoba from the castle town of Izushi, served in small portions on many little plates that pile up as you eat.…
- Tansan Senbei (Soda Water Wafers)炭酸せんべいA specialty of Arima Onsen: thin crackers said to be made with carbonated spring water from the hot spring…
- Kobe Pudding神戸プリンA pudding souvenir representing Kobe, a stylish city known for Western sweets. Enjoy its smooth, melting…
- Gaufres (Thin Cream Wafers)ゴーフルA sweet from a long-established Kobe confectioner: cream sandwiched between thin, round wafers. Its large…
- Gozasoro (Red Bean Wheel Cake)御座候Imagawayaki-style filled cakes made by a company headquartered in Himeji. Its shops are seen across Kansai,…
- Tenri Ramen (Spicy Cabbage Ramen)天理ラーメンLocal ramen from Tenri, featuring a spicy soy sauce and pork bone broth loaded with Chinese cabbage, garlic…
- Kakinoha-zushi (Persimmon Leaf Sushi)柿の葉寿司A Nara local dish: salted mackerel or salmon placed on bite-sized vinegared rice, wrapped in persimmon leaves…
- Miwa Somen三輪そうめんHand-stretched somen noodles made in the Miwa area of Sakurai. Miwa is said to be the birthplace of Japanese…
- Narazuke (Sake Lees Pickles)奈良漬けPickles of white gourd, cucumber, watermelon and other vegetables, repeatedly transferred to fresh sake lees…
- Chagayu (Tea Rice Porridge)茶粥A Nara local dish of rice cooked into a thin porridge with hojicha or bancha tea. Locals also call it…
- Asuka Nabe (Chicken Milk Hot Pot)飛鳥鍋A Nara local hot pot of chicken and vegetables simmered in a chicken broth with milk. Legend says it began in…
- Kuzu Mochi (Kudzu Starch Cake)葛餅Kuzu mochi made with high-quality kudzu starch from the Yoshino area of Nara. Yoshino kudzu has long been…
- Yoshino Kuzukiri (Kudzu Noodles with Syrup)吉野葛の葛きりA sweet made by dissolving Yoshino kudzu starch in water, setting it in thin sheets and cutting it into…
- Kakigori (Shaved Ice)かき氷Nara is known as a city that loves shaved ice. Nara City has Himuro Shrine, dedicated to the god of ice,…
- Dangosho Dango (Soybean Flour Dumplings)だんご庄のだんごFamous dango from a long-established dumpling shop in Kashihara. Small dumplings are skewered, coated in…
- Wakayama Ramen和歌山ラーメンLocal ramen eaten mainly in Wakayama City, called chuka soba by locals. It features a rich broth combining…
- Mehari-zushi (Pickled Mustard Leaf Rice Ball)めはりずしA local dish of the Kumano area: big rice balls wrapped in lightly pickled takana mustard leaves. The name is…
- Kakinoha-zushi (Persimmon Leaf Sushi)柿の葉寿司Persimmon leaf sushi is made in northern Wakayama too, just like in Nara. Salted mackerel and other fish is…
- Kinzanji Miso (Chunky Vegetable Miso)金山寺味噌A namemiso, a miso eaten as is, made by mixing chopped vegetables such as gourd, eggplant and ginger into…
- Umeboshi (Pickled Plums)梅干しWakayama is known as Japan's top producer of ume plums. Among them, the Nanko ume, developed in Minabe, has…
- Kue Nabe (Longtooth Grouper Hot Pot)クエ鍋Kue, longtooth grouper, is a luxury fish so rarely caught that it is called a phantom fish. In Hidaka and…
- Katsuura Tuna Rice Bowl勝浦まぐろ丼Nachikatsuura is known as one of Japan's leading ports for landing fresh, unfrozen tuna. Tuna bowls made with…
- Goma Dofu (Sesame Tofu)ごま豆腐A signature dish of Mt. Koya's vegetarian temple cuisine. Despite its name, it contains no soybeans; ground…
- Hayanare-zushi (Quick-Fermented Sushi)早なれ寿司A Wakayama local dish of salted fish such as mackerel or saury combined with rice and fermented for a short…
- Kagero (Light Cream Biscuit)かげろうA famous Wakayama sweet made by a long-established confectioner in Gobo. Buttercream is sandwiched between…
- Suzuyaki (Bell-Shaped Sponge Cakes)鈴焼Small bell-shaped baked sweets made by a long-established Wakayama confectioner. The dough is like castella…
- Nachiguro (Brown Sugar Candy)那智黒Round black candies made with brown sugar. The name comes from nachiguro, a beautiful black stone found in…
- Tottori Beef Bone Ramen鳥取牛骨ラーメンRamen with a beef bone broth, loved mainly in central and western Tottori. The beef bone soup has a faintly…
- Tottori Curry鳥取カレーTottori City is said to be among the top in Japan for curry roux consumption, and curry is eaten often both…
- Horumon Soba (Stir-Fried Noodles with Offal)ホルモンそばA local dish of Tottori City: beef offal, Chinese noodles and vegetables such as cabbage fried on an iron…
- Boiled Matsuba Snow Crab松葉ガニの塩ゆでMale snow crab caught in the San'in region is called matsuba crab and is regarded as the king of winter…
- Tofu Chikuwa (Tofu Fish Cake Tube)とうふちくわTottori City's famous chikuwa, made by mixing tofu with white fish paste, wrapping it around a bamboo stick…
- Daisen Okowa (Seasoned Sticky Rice)大山おこわA local dish from around Mt. Daisen, the highest peak in the Chugoku region. Glutinous rice is cooked with…
- Rakkyo-zuke (Pickled Shallots)らっきょう漬けSand dune rakkyo, grown in sandy fields around the Tottori Sand Dunes, is one of Tottori's signature…
- Mosa Shrimp Sashimiもさえびの刺身Sashimi of mosa shrimp caught off Tottori. Officially called kurozako shrimp, it is a smallish shrimp said to…
- Utsubuki Koen Dango (Three-Color Dumplings)打吹公園だんごA specialty of Kurayoshi, named after the city's Utsubuki Park. Small mochi balls are coated in three kinds…
- Inaba no Shirousagi (Rabbit-Shaped Bun)因幡の白うさぎA representative Tottori souvenir: baked buns shaped like white rabbits. The moist dough is filled with sweet…
- Furoshiki Manju (Brown Sugar Bun)ふろしきまんじゅうAn old-fashioned bun from a long-established shop in Kurayoshi. A thin brown sugar wrapper encloses smooth…
- Lake Shinji Clam Ramen宍道湖しじみラーメンLocal ramen from around Matsue made with shijimi clams from Lake Shinji. The clam broth is full of shellfish…
- Izumo Soba出雲そばA specialty of the Izumo region, counted among Japan's three great soba. Because the flour is ground from…
- Warigo Soba (Soba in Stacked Bowls)割子そばThe classic way to eat Izumo soba: noodles served in round lacquer dishes called warigo, stacked about three…
- Shijimi-jiru (Freshwater Clam Miso Soup)しじみ汁Lake Shinji is famous nationwide for shijimi clams. The clams raised in this brackish lake, where seawater…
- Suzuki Hosho-yaki (Sea Bass Baked in Paper)スズキの奉書焼きA traditional dish of Matsue: sea bass from Lake Shinji wrapped in wet hosho washi paper and steam-baked.…
- Ago Noyaki (Flying Fish Cake)あご野焼きIn the San'in region, flying fish is called ago. Ago noyaki is a fish cake like a giant chikuwa, made by…
- Akaten (Spicy Red Fish Cake)赤天A specialty of Hamada: fish paste mixed with chili pepper, coated with red breadcrumbs and fried. Its bright…
- Nodoguro Shioyaki (Salt-Grilled Blackthroat Seaperch)のどぐろの塩焼きSalt-grilled nodoguro, a luxury fish of the San'in region. The name comes from its black throat, and it is…
- Izumo Zenzai (Sweet Red Bean Soup)出雲ぜんざいThe Izumo region is said to be the birthplace of zenzai, sweet red bean soup. In the tenth month of the old…
- Genjimaki (Bean-Filled Sponge Roll)源氏巻A famous sweet from the castle town of Tsuwano: smooth red bean paste wrapped flat in thin castella-like…
- Wakakusa (Green Rice Cake Sweet)若草A famous Matsue sweet of soft gyuhi rice cake coated in kanbaiko rice powder dyed fresh green. Its pale green…
- Dojo Sukui Manju (Bean Bun)どじょう掬いまんじゅうBuns shaped like the comical face of the dojo-sukui dance, a loach-scooping dance performed to Yasugi-bushi,…
- Ebi Meshi (Dark Shrimp Fried Rice)えびめしA local dish of Okayama City: rice with shrimp and other ingredients stir-fried in a black sauce made with…
- Demi Katsudon (Cutlet Bowl with Demi-Glace)デミかつ丼A local dish of Okayama City: a pork cutlet on rice topped with demi-glace sauce. Unlike katsudon simmered…
- Tsuyama Horumon Udon (Stir-Fried Udon with Offal)津山ホルモンうどんA local dish of Tsuyama: fresh beef offal, udon and vegetables such as cabbage stir-fried on an iron plate…
- Hiruzen Yakisoba (Chicken and Cabbage)ひるぜん焼そばLocal yakisoba of the Hiruzen Highlands. It is made with chicken and cabbage grown in the highlands, fried…
- Hinase Kakioko (Oyster Okonomiyaki)日生カキオコA local dish of the Hinase district of Bizen: okonomiyaki packed with oysters. Hinase is a fishing town where…
- Kasaoka Ramen (Chicken Ramen)笠岡ラーメンLocal ramen from Kasaoka, featuring a soy sauce broth made from chicken bones topped with kashiwa, slices of…
- Matsuri-zushi (Festive Scattered Sushi)まつりずしOkayama's signature local dish, also called Okayama barazushi, a scattered sushi loaded with toppings. Seto…
- Mamakari-zushi (Pickled Sardinella Sushi)ままかりずしSushi topped with mamakari, small fish from the Seto Inland Sea, pickled in vinegar. Mamakari is officially…
- Hiruzen Okowa (Seasoned Sticky Rice)蒜山おこわA local dish of the Hiruzen Highlands: glutinous rice steamed with wild vegetables, chicken, burdock and…
- Kibi Dango (Millet Rice Cakes)きびだんごOkayama's best-known sweet, famous from the folktale of Momotaro, who shared kibi dango with his companions,…
- Ote Manju (Sake-Leavened Bean Bun)大手まんぢゅうOne of Okayama's best-known sweets, made by a long-established shop in Okayama City. A wrapper made with…
- Murasuzume (Bean-Filled Crepe)むらすずめA famous sweet from a long-established shop in Kurashiki: chunky red bean paste wrapped in a thin crepe-like…
- White Peach Parfait白桃パフェA parfait made with white peaches from Okayama, known as a fruit kingdom. Okayama white peaches are prized…
- Okonomiyaki (Hiroshima-style)お好み焼きHiroshima's signature soul food. Instead of mixing the batter, it is made by layering: a thin crepe of batter…
- Onomichi Ramen尾道ラーメンThe local ramen of Onomichi, a town of hills and slopes. Its soy sauce broth combines chicken bones and…
- Hiroshima Tsukemen (Spicy Dipping Noodles)広島つけ麺Tsukemen born in Hiroshima: cold noodles dipped in a spicy sauce with chili and chili oil. The noodles are…
- Shirunashi Tantanmen (Soupless Dandan Noodles)汁なし担担麺Soupless dandan noodles, hugely popular in Hiroshima. A sauce of chili oil, Sichuan pepper and sesame sits…
- Kure Reimen (Cold Noodles)呉冷麺A local dish of Kure: cold noodles made with flat egg noodles. They come in a sweet and sour broth with roast…
- Fuchu-yaki (Okonomiyaki with Minced Pork)府中焼きLocal okonomiyaki of Fuchu City. Like Hiroshima-style okonomiyaki, the batter and toppings are layered, but…
- Anago Meshi (Conger Eel Rice)あなご飯A specialty from around Miyajima: conger eel brushed with a sweet and savory sauce and grilled until…
- Kaki no Dote Nabe (Oyster Miso Hot Pot)かきの土手鍋A Hiroshima winter specialty: a miso-based hot pot of oysters. Miso is spread like an embankment, a dote,…
- Grilled Oysters焼き牡蠣Hiroshima is known as Japan's top oyster producer. Grilled oysters are cooked in their shells over a grill,…
- Hiroshimana Pickle Rice Ball広島菜漬のおにぎりHiroshima-na is a leafy green grown in Hiroshima, and its pickles are counted among Japan's three great…
- Momiji Manju (Maple Leaf Cake)もみじ饅頭A Miyajima specialty and Hiroshima's most famous souvenir sweet. Castella-like sponge shaped like a maple…
- Nama Momiji (Mochi Maple Leaf Cake)生もみじA chewy momiji manju made by a long-established Hiroshima confectioner. Regular momiji manju uses…
- Hassaku Daifuku (Citrus Mochi)はっさく大福A specialty of Innoshima in Onomichi: daifuku with hassaku citrus segments and white bean paste wrapped in…
- Cream Pan (Chilled Cream Bun)くりーむパンCream buns from a bakery in Mihara, meant to be eaten chilled. Soft, fluffy bread is filled generously with…
- Lemon CakeレモンケーキHiroshima is known as Japan's top producer of domestic lemons, and Setoda in Onomichi is especially famous…
- Kawara Soba (Green Tea Soba on a Hot Roof Tile)瓦そばA specialty of Kawatana Onsen in Shimonoseki: green tea soba placed on a heated roof tile, topped with beef,…
- Bari Soba (Crispy Noodles with Thick Sauce)バリそばA Yamaguchi local dish: thin noodles deep-fried until crisp, topped with a thick sauce full of vegetables and…
- Ube Ramen宇部ラーメンLocal ramen from Ube, featuring a rich pork bone and soy sauce broth. The slowly simmered pork bone soup is…
- Nagato Yakitori長門焼き鳥Nagato is known for having many yakitori restaurants for its population and promotes itself as a yakitori…
- Fuku Sashi (Pufferfish Sashimi)ふく刺しIn Shimonoseki, pufferfish is called fuku, a play on the word for good fortune. Fuku sashimi is sliced so…
- Shimonoseki Fuku Nabe (Pufferfish Hot Pot)下関ふく鍋A Shimonoseki winter specialty: a hot pot of pufferfish meat and bony pieces with Chinese cabbage, tofu and…
- Iwakuni-zushi (Layered Pressed Sushi)岩国寿司A local dish of Iwakuni: pressed sushi made by layering vinegared rice and toppings many times in a large…
- Senzaki Kamaboko (Fish Cake)仙崎かまぼこThe famous kamaboko of Senzaki in Nagato. It is made from white fish such as lizardfish using traditional…
- Uiro (Bracken Starch Sweet)外郎Yamaguchi's uiro is made with bracken starch, giving it a taste different from uiro in Nagoya and elsewhere.…
- Tsuki de Hirotta Tamago (Custard Sponge Cake)月でひろった卵A popular souvenir sweet made by a Yamaguchi confectioner. Soft, fluffy castella sponge wraps smooth custard…
- Tonoro (Steamed Bean Sweet)豆子郎One of Yamaguchi's best-known sweets, made by a long-established shop in Yamaguchi City. It is a long,…
- Tokushima Ramen (with Raw Egg)徳島ラーメンLocal ramen loved mainly in Tokushima City. The best-known type is the brown style with a rich pork bone and…
- Fish Katsu (Curry-Spiced Fish Cutlet)フィッシュカツA fish cake called the soul food of Tokushima. Fish paste mixed with curry powder and other spices is coated…
- Sobagome Zosui (Buckwheat Grain Porridge)そば米雑炊A local dish of the remote Iya area. Soba-gome, buckwheat grains boiled in salt water, hulled and dried, is…
- Iya Soba祖谷そばRustic soba made in the Iya area of western Tokushima. With almost no binder, the noodles are thick, short…
- Handa Somen半田そうめんHand-stretched somen made in the Handa area of Tsurugi. Thicker than ordinary somen, it has a firm bite and a…
- Tarai Udon (Udon in a Wooden Tub)たらいうどんA specialty of Donari in Awa: udon served in its cooking water in a big wooden tub, shared by everyone around…
- Boze Sugata-zushi (Whole Butterfish Sushi)ボウゼの姿寿司A local dish essential to Tokushima's autumn festivals. Bouze, butterfish, is split open, cured in vinegar…
- Awaodori Chicken Charcoal Grill阿波尾鶏の炭火焼きAwaodori chicken, a Tokushima jidori breed, grilled fragrantly over charcoal. Awaodori has a pleasant chew…
- Awa Uiro (Steamed Rice Flour Cake)阿波ういろUiro made in Tokushima by steaming rice flour with wasanbon, a fine local sugar. It features a chewy bounce…
- Kincho Manju (Chocolate-Coated Bean Bun)金長まんじゅうOne of Tokushima's best-known souvenir sweets, made by a local confectionery company. White bean paste is…
- Budo Manju (Grape-Shaped Bean Skewer)ぶどう饅頭A specialty of Sadamitsu in Mima: tiny round buns skewered like a bunch of grapes. One theory says the name,…
- Naruto Uzu Imo (Candied Sweet Potato)鳴門うず芋A Japanese sweet made with Naruto Kintoki, a sweet potato that is a specialty of Naruto. Naruto Kintoki is…
- Kamatama Udon (Udon with Raw Egg)釜玉うどんSanuki udon eaten straight from the pot: piping hot noodles are put into a bowl and mixed with raw egg and…
- Bukkake Udon (Udon with Poured Sauce)ぶっかけうどんSanuki udon with a small amount of strong dashi poured over. The broth is stronger than in kake udon, so you…
- Honetsukidori (Spiced Roast Chicken Leg)骨付鳥A local dish born in Marugame: bone-in chicken thighs seasoned with garlic and pepper and slowly roasted in…
- Sanuki Udon讃岐うどんThe signature food of Kagawa, also nicknamed Udon Prefecture. It features a strong bite, a chewy texture and…
- Kamaage Udon (Udon Straight from the Pot)釜揚げうどんSanuki udon served in its cooking water without being rinsed in cold water. It is eaten by dipping in a warm…
- Anmochi Zoni (Bean-Filled Mochi in White Miso Soup)あんもち雑煮Zoni soup in white miso, essential to New Year in Kagawa. Its most distinctive feature is round mochi filled…
- Shoyu Mame (Soy-Marinated Broad Beans)しょうゆ豆A Kagawa local dish: roasted broad beans soaked while hot in a sweet and savory sauce of soy sauce, sugar and…
- Shodoshima Somen小豆島そうめんHand-stretched somen made on Shodoshima. A distinctive feature is the use of the island's sesame oil while…
- Oiri (Colorful Rice Puffs)おいりA traditional wedding sweet long handed out at weddings in the Seisan area of western Kagawa. These round…
- Kamado (Oven-Shaped Bean Sweet)かまどOne of Kagawa's best-known souvenir sweets, made by a confectioner in Sakaide. Yolk bean paste made with…
- Kyuman (Moxa-Shaped Bean Bun)灸まんA specialty of Kotohira: little buns shaped like the moxa used in moxibustion. They are said to be inspired…
- Wasanbon Higashi (Fine Sugar Sweets)和三盆干菓子Dry sweets made in eastern Kagawa with wasanbon, a traditional fine sugar. Wasanbon is made by boiling down…
- Imabari Yakibuta Tamago Meshi (Roast Pork and Egg Rice)今治焼豚玉子飯A local dish of Imabari: rice topped with thin slices of roast pork and a soft fried egg, drizzled with a…
- Imabari Yakitori (Iron-Plate Grilled Chicken)今治焼き鳥Imabari's yakitori is cooked on an iron griddle instead of on skewers. Pressing the meat down with a weight…
- Yawatahama Champon八幡浜ちゃんぽんLocal champon of Yawatahama. It features a light, golden broth made from chicken bones, bonito and kelp,…
- Mitsuhama-yaki (Folded Okonomiyaki)三津浜焼きLocal okonomiyaki of Mitsuhama, a port district of Matsuyama. A thin crepe of batter is layered with cabbage,…
- Uwajima Taimeshi (Raw Sea Bream on Rice)宇和島鯛めしA local dish of the Nanyo area centered on Uwajima. Fresh sea bream sashimi is dipped in a soy-based sauce…
- Matsuyama Taimeshi (Sea Bream Cooked with Rice)松山鯛めしSea bream rice eaten in Matsuyama and the central and eastern parts of Ehime. A whole sea bream is cooked…
- Jakoten (Fried Fish Cake)じゃこ天A fish cake famous in the Nanyo area of southern Ehime, such as Yawatahama and Uwajima. Small local fish are…
- Tai Somen (Sea Bream with Somen)鯛そうめんA local dish essential to celebrations in Ehime. A whole sea bream simmered sweet and savory is placed on a…
- Imotaki (Taro Hot Pot)いもたきAn autumn local dish said to have originated in Ozu, Ehime. Taro is the star, simmered with chicken,…
- Ichiroku Tart (Yuzu Bean Paste Roll)一六タルトOne of Ehime's best-known sweets, made by a Matsuyama confectionery company. Yuzu-scented smooth bean paste…
- Botchan Dango (Three-Color Dumplings)坊っちゃん団子A Matsuyama specialty named after a scene in Natsume Soseki's novel Botchan, in which the hero eats dango.…
- Poemu (Bean Paste Cake)母恵夢A popular souvenir sweet made by an Ehime confectionery company. Moist, castella-like dough rich with butter…
- Kiri no Mori Daifuku (Matcha Mochi)霧の森大福A matcha daifuku made in Shingu, Shikokuchuo. Using tea grown in Shingu, matcha-infused mochi wraps smooth…
- Susaki Nabeyaki Ramen (Clay Pot Ramen)須崎鍋焼きラーメンLocal ramen of Susaki, served bubbling hot in a clay pot. Thin straight noodles go into a chicken bone soy…
- Katsuo no Tataki (Seared Bonito)かつおのたたきKochi's signature local dish. The surface of bonito is quickly seared over the fierce flames of burning…
- Salt Katsuo no Tataki (Seared Bonito with Salt)カツオの塩たたきSeared bonito eaten with salt instead of ponzu. Bonito fragrantly seared over straw is cut thick and…
- Sawachi Ryori (Platter Feast)皿鉢料理A local dish essential to banquets in Kochi. A huge platter about 40 cm across is lavishly arranged with…
- Shimizu Mackerel Sashimi清水サバの刺身Sashimi of Shimizu saba, a brand of blue mackerel caught off Tosashimizu. They are caught one by one by…
- Dorome (Raw Baby Sardines)どろめA Kochi dish of baby sardines eaten raw. Dorome are tiny, translucent fish with a slippery texture and…
- Shuto (Fermented Bonito Innards)酒盗Salted and fermented bonito innards. A Kochi specialty, its name, sake thief, is said to come from it being…
- Seared Moray EelうつぼのたたきA Kochi local dish made with moray eel, scary-looking but mild and delicious. The eel is seared and served as…
- Imo Kenpi (Candied Sweet Potato Sticks)芋けんぴA famous Kochi sweet: sweet potatoes cut into thin sticks, fried until crisp and coated in sugar syrup. The…
- Mire BiscuitsミレービスケットSmall round biscuits made by a Kochi company. They are fried in vegetable oil and sprinkled with salt, with a…
- Ice Kurin (Light Ice Cream)アイスクリンA Kochi summer tradition: an ice treat lighter than ice cream, with a slightly icy texture. Made with eggs,…
- Boshi Pan (Hat-Shaped Bread)ぼうしパンA Kochi local bread shaped like a straw hat. Castella-like batter is poured over a round bun before baking,…
- Hakata Ramen博多ラーメンFukuoka's ramen pairs a rich, milky broth made by slowly simmering pork bones with very thin, straight…
- Kurume Ramen久留米ラーメンKurume is said to be the birthplace of tonkotsu pork bone ramen. Kurume ramen features a rich, hearty broth…
- Hakata Motsunabe (Offal Hot Pot)博多もつ鍋Hakata's famous hot pot of tender beef offal, such as small intestine, simmered with plenty of cabbage,…
- Gobo-ten Udon (Udon with Burdock Tempura)ごぼう天うどんA staple at Hakata udon shops: udon topped with burdock root tempura. The burdock is sliced thin or cut into…
- Tetsunabe Gyoza (Iron Pan Gyoza)鉄なべ餃子A Fukuoka specialty of bite-sized gyoza lined up in a hot iron pan, cooked, and served in the pan at the…
- Hakata Torikawa (Grilled Chicken Skin)博多とりかわA staple at Hakata yakitori restaurants: chicken neck skin wound around a skewer and grilled. Some shops…
- Mojiko Yaki Curry (Baked Curry)門司港焼きカレーA local dish of Mojiko in Kitakyushu: curry over rice topped with cheese and egg and baked in the oven. The…
- Mizutaki (Chicken Hot Pot)若鶏の水炊きOne of Hakata's signature hot pots. Chicken and vegetables are cooked in a cloudy white broth made by…
- Gameni (Simmered Chicken and Vegetables)がめ煮Fukuoka's signature local dish, known nationwide as chikuzen-ni. Chicken, burdock, lotus root, carrot, taro,…
- Hakata Goma Saba (Mackerel with Sesame Sauce)博多の胡麻鯖A Hakata local dish of fresh mackerel sashimi dressed in a sesame sauce of ground sesame and soy sauce. Only…
- Karashi Mentaiko (Spicy Cod Roe)辛子明太子Fukuoka's most famous specialty: pollock roe marinated in a seasoning with chili pepper. It is said to have…
- Yanagawa Steamed Eel Rice柳川うなぎのせいろ蒸しA specialty of the water town Yanagawa: rice mixed with sweet-savory sauce, topped with grilled eel and…
- Umegae Mochi (Grilled Bean Rice Cake)梅ヶ枝餅A specialty along the approach to Dazaifu Tenmangu: a thin mochi filled with chunky red bean paste and baked…
- Hakata Torimon (Milk Bean Paste Bun)博多通りもんOne of Fukuoka's best-known souvenir sweets, made by a Hakata confectioner. Smooth white bean paste is…
- Chikushi Mochi (Rice Cake with Kinako)筑紫もちOne of Fukuoka's best-known sweets, made by a Fukuoka confectioner. Soft mochi is dusted with roasted soybean…
- Chidori Manju (Bean Paste Bun)千鳥饅頭One of Fukuoka's best-known souvenir sweets, made by a Fukuoka confectioner. Refined white bean paste is…
- Sicilian Rice (Meat and Salad on Rice)シシリアンライスA local dish of Saga City: rice topped with stir-fried sweet and savory meat and raw vegetables such as…
- Karatsu Burger唐津バーガーHamburgers sold from a van inside Niji no Matsubara in Karatsu, one of Japan's three great pine groves. Each…
- Ika Shumai (Squid Dumplings)イカしゅうまいA specialty of Yobuko, a town famous for squid: shumai made with lots of squid paste. Instead of a wrapper,…
- Saga Ramen佐賀ラーメンTonkotsu ramen loved in Saga. Compared with Hakata ramen, the broth is mellower: rich but with little…
- Saga Beef Steak佐賀牛ステーキSteak of Saga beef, a brand name that only Japanese Black cattle raised in Saga and meeting strict standards…
- Yobuko Squid Sashimi (Served Live-Fresh)呼子イカの活き造りA specialty of Yobuko in Karatsu, known as a squid town. Fresh swordtip squid taken straight from the tank is…
- Ureshino Onsen Yudofu (Melting Tofu)嬉野温泉湯豆腐A specialty of Ureshino Onsen: tofu simmered in Ureshino's hot spring water. The minerals in the water melt…
- Boiled Takezaki Crab竹崎カニの塩ゆでA specialty of Takezaki in Tara, facing the Ariake Sea: gazami swimming crab boiled in salted water. Raised…
- Kanzaki Somen神埼そうめんHand-stretched somen made in Kanzaki. It has long been made with clear water from the Sefuri mountains and…
- Ogi Yokan (Sweet Bean Jelly)小城羊羹A specialty of Ogi, known as a yokan town with many yokan shops. Ogi yokan is the old-fashioned kiri yokan,…
- Maru Boro (Round Egg Cookies)丸ぼうろSaga's signature round, flat baked sweet. A simple dough of flour, sugar and eggs is baked, giving a soft,…
- Saga Nishiki (Layered Bean Cake)佐賀錦A souvenir sweet representing Saga, named after Saga nishiki, a traditional silk brocade. It is known for its…
- Shoro Manju (Round Bean Bun)松露饅頭A Karatsu specialty: small round balls of bean paste wrapped in castella-like dough and baked. The name is…
- Black Mont Blanc (Chocolate Ice Cream Bar)ブラックモンブランAn ice cream bar made by a Saga confectionery company and long loved throughout Kyushu. Vanilla ice cream is…
- Champon (Nagasaki Seafood Noodles)ちゃんぽんNagasaki's signature noodle dish. Pork, shrimp, squid, kamaboko, cabbage and bean sprouts are stir-fried,…
- Sara Udon (Crispy Noodles with Thick Sauce)皿うどんNagasaki's other famous noodle dish alongside champon. Thin noodles fried until crisp are topped with a thick…
- Sasebo Burger佐世保バーガーLocal hamburgers of Sasebo, home to a US Navy base, said to have been introduced by Americans. Each one is…
- Turkish Rice (Pork Cutlet, Pilaf and Spaghetti)トルコライスA popular dish at Nagasaki's Western-style restaurants and cafes: pilaf, spaghetti and a pork cutlet on one…
- Nagasaki Kakuni Manju (Braised Pork Belly Bun)長崎角煮まんじゅうA Nagasaki specialty of tender braised pork belly sandwiched in a fluffy white bun. It is said to have come…
- Lemon SteakレモンステーキA local dish of Sasebo: thinly sliced beef cooked on a hot iron plate and topped with a lemony soy-based…
- Hatoshi (Shrimp Toast)ハトシA Nagasaki dish of shrimp paste sandwiched between slices of bread and deep-fried until crisp. It is said to…
- Shippoku Ryori (Nagasaki Banquet Cuisine)卓袱料理A banquet cuisine unique to Nagasaki, born from a blend of Japanese, Chinese and Dutch food cultures. Dishes…
- Gu Zoni (Mochi Soup with Many Ingredients)具雑煮A local dish of the Shimabara area: a zoni soup with mochi and more than ten other ingredients, such as…
- Goto Udon五島うどんHand-stretched udon made in the Goto Islands. A distinctive feature is the use of the islands' camellia oil…
- Omura-zushi (Pressed Sweet Sushi)大村寿司A local dish of Omura: pressed sushi made by layering vinegared rice and toppings, pressing them and cutting…
- Nagasaki Castella (Sponge Cake)長崎カステラOne of Nagasaki's most famous sweets, developed in Nagasaki from a nanban sweet brought from Portugal. Made…
- Kankoro Mochi (Sweet Potato Rice Cake)かんころ餅A local sweet of the Goto Islands and elsewhere: mochi made by pounding glutinous rice with kankoro, sweet…
- Kanzarashi (Rice Dumplings in Syrup)かんざらしA sweet specialty of Shimabara, known as a town of spring water. Shiratama rice dumplings are chilled in…
- Nagasaki Milkshake (Eaten with a Spoon)長崎ミルクセーキIn Nagasaki, milkshake is not a drink but a cold dessert eaten with a spoon. Eggs, sugar, condensed milk and…
- Yoriyori (Twisted Fried Dough)よりよりA fried sweet from China sold in Nagasaki Chinatown and elsewhere. Wheat dough is twisted like a rope and…
- Kumamoto Ramen (with Fried Garlic)熊本ラーメンKumamoto's local ramen, featuring a pork bone broth with fried garlic chips or mayu, an oil of burnt garlic.…
- Taipien (Glass Noodle Soup)太平燕A soup dish with glass noodles loved in Kumamoto. It is said to have been popularized by Chinese restaurants…
- Akaushi Don (Red Wagyu Rice Bowl)あか牛丼A specialty of Aso: a rice bowl of akaushi, Japanese Brown cattle raised on Aso's grasslands. Akaushi is lean…
- Takana Meshi (Mustard Greens Fried Rice)高菜めしA specialty of the Aso area: chopped Aso takana mustard green pickles stir-fried with rice in sesame oil. The…
- Chikuwa Salad (Potato-Stuffed Fish Cake)ちくわサラダA Kumamoto local dish of chikuwa stuffed with potato salad, battered and fried. It is said to have been…
- Basashi (Horse Meat Sashimi)馬刺しKumamoto is said to be among the top in Japan for producing and eating horse meat, and horse sashimi is its…
- Karashi Renkon (Mustard-Stuffed Lotus Root)からし蓮根A Kumamoto local dish: the holes of lotus root are stuffed with mustard miso, then coated in yellow batter…
- Dago-jiru (Dumpling Soup)だご汁A local dish long made in Kumamoto homes. Dago, dumplings of kneaded wheat flour, are simmered with chicken…
- Takamori Dengaku (Miso-Grilled Skewers)高森田楽A local dish of Takamori in Aso: skewered ingredients brushed with miso and grilled around an irori hearth.…
- Akaushi Steak (Red Wagyu)あか牛ステーキSteak of akaushi, Japanese Brown cattle raised grazing on Aso's grasslands. It is lean with little fat, light…
- Ikinari Dango (Sweet Potato and Bean Dumpling)いきなり団子A Kumamoto local sweet: slices of sweet potato and bean paste wrapped in wheat dough and steamed. One theory…
- Jindaiko (Drum-Shaped Bean Cake)陣太鼓One of Kumamoto's best-known sweets, made by a Kumamoto confectioner. Soft gyuhi is wrapped in chunky paste…
- Mushagaeshi (Bean Paste Pie)武者がえしA classic Kumamoto souvenir made by a Kumamoto confectioner. Smooth bean paste is wrapped in thin, flaky…
- Kokuto Donut Bo (Brown Sugar Donut Sticks)黒糖ドーナツ棒Stick-shaped doughnuts made by a Kumamoto confectionery company. Brown sugar is kneaded into the dough before…
- Toriten (Chicken Tempura)とり天Chicken tempura, called the soul food of Oita. Seasoned chicken is coated in tempura batter and fried, making…
- Nakatsu Karaage (Fried Chicken)中津からあげKaraage from Nakatsu, called the holy land of fried chicken. The city has many karaage specialty shops, each…
- Usa Karaage (Fried Chicken)宇佐からあげUsa is said to be the birthplace of karaage specialty shops. The city has many of them and, along with…
- Beppu Reimen (Cold Noodles)別府冷麺Local cold noodles of the hot spring town of Beppu. They feature thick, very firm noodles made with buckwheat…
- Hita Yakisoba (Crispy Pan-Fried Noodles)日田やきそばLocal yakisoba of Hita, distinguished by noodles fried on an iron griddle until crisp and browned. You can…
- Ryukyu (Marinated Raw Fish)りゅうきゅうA local dish born in Oita fishing villages: sashimi of fresh horse mackerel, mackerel or yellowtail marinated…
- Dango-jiru (Flat Dumpling Miso Soup)だんご汁An Oita local dish of dango, wheat dough kneaded and stretched by hand into long, flat strips, simmered with…
- Seki Aji Sashimi (Premium Horse Mackerel)関あじの刺身A brand of horse mackerel caught in the Hoyo Strait off Saganoseki in Oita City. Raised in fast currents, the…
- Seki Saba Sashimi (Premium Mackerel)関さばの刺身Like seki aji, a brand of mackerel caught in the Hoyo Strait off Saganoseki. Tossed by fast currents, the…
- Shiroshita Flounder Sashimi城下かれいの刺身A brand of marbled flounder caught in the sea below the site of Hiji Castle in Hiji. Raised where fresh water…
- Jigoku Mushi (Hot Spring Steam Cooking)地獄蒸しA specialty of Kannawa Onsen in Beppu: vegetables, seafood, meat and eggs steamed with hot spring steam. In…
- Yaseuma (Flat Noodles with Kinako)やせうまAn Oita local sweet of wheat dough stretched flat and long, boiled and generously coated in roasted soybean…
- Zabieru (Bean Paste Butter Cake)ざびえるOne of Oita's best-known souvenir sweets, made by an Oita confectioner. Buttery, moist Western-style dough is…
- Jigoku Mushi Pudding (Hot Spring–Steamed Pudding)地獄蒸しプリンA sweet specialty of the hot spring town of Beppu: pudding steamed with hot spring steam. Many are…
- Chicken Nanban (with Tartar Sauce)チキン南蛮A local dish born in Nobeoka, Miyazaki. Chicken is coated in egg batter, fried, dipped in sweet vinegar and…
- Miyazaki Karamen (Spicy Noodles)宮崎辛麺Local ramen born in Nobeoka. The noodles, made from buckwheat and wheat flour, have a bouncy texture like…
- Nikumaki Onigiri (Meat-Wrapped Rice Ball)肉巻きおにぎりA local dish born in Miyazaki City: rice balls wrapped in pork marinated in sweet and savory sauce, grilled…
- Lettuce Maki (Lettuce and Shrimp Sushi Roll)レタス巻きA sushi roll said to have been born at a sushi restaurant in Miyazaki City. Crisp lettuce, boiled shrimp and…
- Miyazaki Gyoza宮崎ぎょうざMiyazaki City is known as a city that eats a lot of gyoza and has many gyoza shops. Miyazaki gyoza are fried…
- Hiyajiru (Cold Miso Soup over Rice)冷や汁A Miyazaki summer local dish. Grilled fish is flaked and ground in a mortar with sesame and miso, toasted,…
- Jidori Sumibiyaki (Charcoal-Grilled Chicken)地鶏の炭火焼きMiyazaki's signature local dish: jidori chicken grilled quickly over fierce charcoal. The charcoal smoke…
- Miyazaki Beef Steak宮崎牛ステーキSteak of Miyazaki beef, a brand name only Japanese Black cattle raised in Miyazaki and meeting strict…
- Obiten (Sweet Fried Fish Cake)おび天A specialty of the castle town of Obi: fish paste mixed with tofu, brown sugar and miso and deep-fried. It…
- Sakana Udon (Fish Noodles)魚うどんA specialty of Nichinan: unusual udon made from fish paste, such as flying fish, rather than wheat flour.…
- Cheese Manju (Cream Cheese Bun)チーズ饅頭A Miyazaki local sweet: cream cheese wrapped in crisp, cookie-like dough and baked. It features the rich,…
- Nanjakora Daifuku (Strawberry Chestnut Mochi)なんじゃこら大福A big daifuku from a Miyazaki confectioner. A strawberry, chestnut, cream cheese and chunky bean paste are…
- Mango ParfaitマンゴーパフェMiyazaki is known for its mangoes, and large, very sweet mangoes ripened on the tree are a premium brand…
- Kagoshima Ramen鹿児島ラーメンKagoshima's local ramen, featuring a cloudy broth based on pork bones combined with chicken bones and…
- Kurobuta Tonkatsu (Black Pork Cutlet)黒豚とんかつTonkatsu made with Kagoshima kurobuta, the prefecture's brand of Berkshire black pork. Kurobuta features…
- Keihan (Chicken Rice with Broth)鶏飯A local dish of Amami Oshima. Rice is topped with shredded chicken, shredded egg, sweet simmered shiitake,…
- Satsuma-age (Fried Fish Cake)さつま揚げA Kagoshima specialty of fish paste kneaded with local sake and sugar and deep-fried. Locals call it…
- Kurobuta Shabu-Shabu (Black Pork)黒豚しゃぶしゃぶShabu-shabu made with Kagoshima kurobuta black pork. Thin slices are swished briefly in broth and eaten. The…
- Kibinago Sashimi (Silver-Stripe Herring)きびなごの刺身A signature Kagoshima local dish: sashimi of kibinago, a small fish with a beautiful silver stripe. The fish…
- Satsuma-jiru (Chicken Miso Soup)さつま汁A Kagoshima local dish: a hearty miso soup of bone-in chicken and vegetables such as daikon, carrot, burdock,…
- Tonkotsu (Simmered Pork Ribs with Miso)豚骨A Kagoshima local dish of bone-in pork ribs slowly simmered for a long time with shochu, brown sugar and…
- Torisashi (Chicken Sashimi)鶏刺しChicken sashimi, a familiar dish in Kagoshima. It is often served like tataki, with the surface quickly…
- Shirokuma (Fruit-Topped Shaved Ice)しろくまKagoshima's signature shaved ice: fluffy ice drizzled with plenty of condensed milk and colorfully topped…
- Karukan (Yam Sponge Cake)かるかんOne of Kagoshima's best-known sweets: a steamed cake of grated mountain yam such as jinenjo, rice flour and…
- Akumaki (Lye-Soaked Rice Cake)あくまきA local sweet essential to the Boys' Festival in Kagoshima. Glutinous rice is soaked in lye water, wrapped in…
- Jambo Mochi (Two-Stick Rice Cake)じゃんぼ餅A specialty of the Iso district of Kagoshima City: small soft mochi pierced with two bamboo skewers, brushed…
- Getanha (Brown Sugar Cookie)げたんはA Kagoshima local sweet: a moist baked cake soaked in syrup rich with brown sugar. Its triangular shape is…
- Taco RiceタコライスA local dish born in Okinawa: rice topped with taco fillings such as spiced ground meat, cheese, lettuce and…
- Pork Tamago Onigiri (Spam and Egg Rice Ball)ポークたまごおにぎりAn Okinawan favorite: grilled pork luncheon meat and an omelette sandwiched in rice and wrapped in nori. It…
- Okinawa Tacos沖縄タコスTacos that spread in Okinawa under the influence of US base culture. Crisp fried tortillas are filled with…
- Goya Champuru (Bitter Melon Stir-Fry)ゴーヤーチャンプルーThe classic Okinawan home dish: bitter melon stir-fried with island tofu, pork or luncheon meat and egg.…
- Rafute (Braised Pork Belly)ラフテーA traditional Okinawan dish of skin-on pork belly slowly simmered with awamori, brown sugar and soy sauce. It…
- Okinawa Soba沖縄そばOkinawa's signature noodle dish. Though called soba, it uses no buckwheat; the thick noodles are made from…
- Soki Soba (with Pork Spare Ribs)ソーキそばOkinawa soba topped with soki, pork spare ribs simmered sweet and savory. There are nankotsu soki, simmered…
- Umibudo (Sea Grapes)海ぶどうA seaweed from Okinawan waters, named sea grapes because its tiny beads are clustered like bunches of grapes.…
- Jimami Tofu (Peanut Tofu)ジーマーミ豆腐A traditional Okinawan dish of jimami, peanut, milk mixed with sweet potato starch and kneaded until set.…
- Mimiga Sashimi (Pig Ear Salad)ミミガーさしみMimiga means pig's ear in the Okinawan language. Mimiga sashimi is boiled pig's ear cut into thin strips and…
- Tebichi (Stewed Pig's Feet)足ティビチIn Okinawan, pig's feet are called tibichi. Ashi tibichi is pig's feet simmered for a long time with bonito…
- Tofuyo (Fermented Tofu)豆腐ようA traditional Okinawan delicacy: island tofu dried, then soaked in a marinade of red yeast rice and awamori…
- Sata Andagi (Okinawan Doughnuts)サーターアンダーギーOkinawa's signature fried sweet. In Okinawan, sata means sugar and andagi means deep-fried. A dough of flour,…
- Chinsuko (Shortbread Cookies)ちんすこうOkinawa's signature traditional sweet: a baked cookie of flour, sugar and lard. It features a light, crumbly…
- Beni Imo Tart (Purple Sweet Potato Tart)紅いもタルトOne of Okinawa's best-known souvenir sweets, made with beni imo, the local purple sweet potato. Vivid purple…
- Okinawa Zenzai (Shaved Ice with Sweet Beans)沖縄ぜんざいIn Okinawa, zenzai is not warm red bean soup but cold shaved ice. Kintoki beans simmered sweet with brown…
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