The Japanese cuisine Recognized throughout the world for its unique flavor and refinement, it offers delicious dishes that vary from province to province, depending on the region. Regional cuisine, Japanese culinary specialties or meibutsu each more delicious than the other.
From the kaisendon of Hokkaido to the champuru of Okinawa passing through the okonomiyaki of Kansai… Discover iconic dishes from every region!
? Hokkaido culinary specialties
Located in the far north of Japan, Hokkaido Island is famous for its gastronomy. In addition to fish and ramen, it is worth deviating from other specialties. It must be said that local products are exceptional in this region, offering great agricultural diversity. Freshly caught seafood is really delicious. Finally, the island is famous for its sheep and dairy farms.
Genghis Khan
This typical dish Northern Hokkaido It is made up of pieces of grilled lamb and accompanied by vegetables. Your name ” Genghis Khan ” either ” morning in Japanese is directly inspired by ruler of the mongol empire in the thirteenth century. Its peculiarity? The meat is cooked in a pan shaped like a Mongolian soldier’s helmet.
Ishikari nabe
This specialty of ishikari city It is a Japanese salmon fondue. Since Edo times, salmon fishermen have prepared this dish in a pot by adding vegetables and simply miso for seasoning.
Kaisendon
Hokkaido has the best food. Kaisendon. It is a traditional donburi dish (rice bowl) in which various varieties of fresh sashimi are placed, such as fish roe, tuna or raw shrimp… which vary according to the season. In the spring, you can enjoy snow crab, salmon in the fall, sea urchins in the summer, and scallops in the winter.
? Tohoku culinary specialties
Northeast of the archipelago, tohoku region has a well-defined culinary identity with its winter dishesI know sea products, pickled vegetables or its production reason. Tohoku regional cuisine is famous throughout Japan.
Gyutan
From Sendai in Miyagi Prefecture, this grilled veal tongue dish is a real delight. The meat is cut into thin strips and then seasoned with soy sauce, sake, sesame or yuzu.
wanko-soba
the Soba or noodles made from buckwheat flour constitute the favorite dish of the Iwate region for centuries. The origin of wanko soba dates back to the time of Nanbu Toshinao, nearly 400 years ago. The city of Hanamaki then welcomed domain lord Morioka and offered him their local specialty, soba. Not knowing if he was going to like the dish, they first served him a small plate. Nanbu Toshinao ordered a second, then a third until he was full. Since then, the tradition is to serve wanko-soba serving for serving until the guest is satisfied.
there is japa
The Aamori Prefecture north of Tohoku It is known for its excellent tuna and cod consumption, especially in winter. the Jappa-there is a typical miso soup from the Aomori region, which uses leftover cod as head, entrails and bones. ” japa which means “remains” in the dialect of the region. East anti-waste soup It is cooked with salmon fillet, Chinese cabbage, spring onions (deny) and Japanese radish (daikon).
gyoza enban
Fukushima culinary specialtythe gyoza enban It is a set of fried pork and vegetable ravioli, shaped like croissants. Unlike traditional Japanese gyozas, the dough is even crispier.
? Culinary specialties of Kanto
The tokyo cuisine it is particularly tasty with its sushi, its stews (nabe) and its local dishes, however the other regions of Kanto also have their little culinary treasures.
himokawa udon
Do you know the udon ? Are these thick noodles very popular with Japanese people? the himokawa udon It is a variety of pasta with a width of up to 15 cm, served in broth. Is about’a traditional dish from Gunma prefecture.
The intention
Within the local cuisine of southern Chibathe intention It is the food of the fisherman. It’s a kind of tartar made up of various fresh fish, freshly charred over the fire (mackerel, horse mackerel, bonito, etc.). Everything is seasoned with ginger, miso and onion.
Nun-yaki
the monjayaki is a variation of okonomyaki, an omelette pancake, originally from Kanto. East tokyo specialty you eat directly on the plate.
sushi
If you visit the capital, do not miss The famous sushi of Edo Baythat has crossed borders.
? Culinary specialties of Chubu
Located between Kanto and Kansai, the Chubu region occupies a central position on the island of Honshu. If the territory offers exceptional mountain scenery such as the Japanese Alps or Mount Fuji, Chubu regional cuisine is equally remarkable.
katsudon
EC dish originating from Fukui It consists of breaded and fried slices of pork, cooked with an egg and placed on a bowl of rice.
inago no tsukudani
One of Chubu’s regional specialties is a dish of rice lobsters cooked in soy sauce and mirin (a Tsukudani). Originally, this Japanese dish was used in case of famine in the mountainous regions of Nagano and Fukushima. Today, it is loved by locals and adventurous tourists alike for its nutty flavor.
Hitsumabushi
nagoya specialty in Aichi prefecture, hitsumabushi It is a kind of unadon (grilled eel and rice dish). Its particularity lies in the way it is eaten: alone, sprinkled with wasabi and other condiments, or with rice soaked in broth (or green tea).
? Culinary specialties of Kansai
In the heart of the island of Honshu, Kansai’s kitchen It is famous for its delicacies and street food. The regional cuisine offers many delicious dishes to the delight of locals and tourists.
okonomiyaki
EC local dish of Osaka is a type of Japanese pancake that is cooked in a tep pan (iron). The dough is made of flour, broth Dashi and Japanese yam to which eggs are added, tenkasu (tempura balls), pork belly and other ingredients. Once cooked, the pancake is covered with sauce, seaweed nori Y katsuobushi (dried bonito chips).
takoyaki
These octopus stuffed balls are one of the most popular dishes in japanese street food. East osaka culinary specialty often served in it is (mobile stalls) during traditional festivals.
kitsune udon
favorite food of kitsune (messenger of the goddess Inari), fox noodles are a vegetarian dish made from udon and fried tofu, served in a broth.
Kaiseki ryōri (Kyoto)
Kyoto local specialtythe kaiseki ryori is the food that is offered in the ryokan (Japanese traditional inns). They are several small dishes served at the same time at the table. The Kaiseki kitchen It is a local and seasonal cuisine with different types of cuisine and a very careful presentation.
? Culinary specialties of Chugoku
Southwest of Honshu, the Chugoku region known for its history has a rich and diversified gastronomy.
dowry nabe
That is a very famous local winter dish in Hiroshima. It is a stew made with oysters and vegetables such as Chinese cabbage and tofu cooked in a miso broth.
Izumo-soba
Izumo City Specialty (Shimane Prefecture), the Izumo Soba they are dark noodles made from buckwheat flour. Its particularity lies in the fact that the whole seed is used to make flour. This dish already existed in the Edo period to combat famine.
down arrow
They are Japanese cakes in the form of balls, made with a dough of rice and millet flour. Formerly, the down arrow were Offerings at Kibitsuhiko Jinja Shrine in Okayama.
? Shikoku culinary specialties
In the south of the Japanese archipelago, between the Pacific Ocean and the Inland Sea, the island of Shikoku is best known for its great pilgrimage and festivals. However the local specialties such as bonito tataki, Kagawa udon or Kochi beef are very popular in the region.
sanuki udon
Within kagawa regional cuisinethe sanuki udon It is a very fresh dish consisting of noodles served with tuna and seaweed.
Katsuo no tataki
the guide is a Shikoku specific cooking method that grills food on the outside and keeps it raw on the inside. the Katsuo no Tataki it is a piece of bonito grilled and then cut into strips.
sudachi
him sudachi is a genus of linden grown in the northeast of Shikoku Island in tokushima area. This powerfully flavored citrus accompanies many Japanese dishes such as soba, fish or meat and goes great with soy sauce.
? Culinary specialties of Kyushu and Okinawa
In southern Japan, the island region of Kyushu and the island of Okinawa have many culinary specialties intimately linked to their culture. Fruit trees, shiitake, vegetables, meat and seafood, the local products are particularly varied!
hakata ramen
Within Fukuoka Prefecturethe To start ramen is a very famous dish that makes locals proud. It is a noodle soup soaked in pork bone broth.
champion
This is a dish originating from nagasaki cuisine dating back to the Meiji period: a noodle broth with fried pork, vegetables, and seafood.
goya shampoo
okinawa island it is famous for its centenarians, its relaxed lifestyle and its healthy and tasty cuisine. Among the typical dishes of the region, the shampoo It is a mixture of tofu, vegetables and pork, served with rice and a splash of sauce. There are many variations of it. In Okinawa, the shampoo it is often made from bitter cucumber (goya). This stir fry is really quite amazing!
In Japan, each region has its own culinary specialties. And you, which one would you like to try?
