Japan produces one of the most delicious and recognisable cuisines in the world. While for many people, Japanese food conjures up images of fresh sushi and hot bowls of ramen, there is an amazing diversity of dishes in Japan that go far beyond the classics. Seasonal ingredients, local produce, even outside influence have all left their mark on Japanese foods.
Japan is made up of 8 official regions and each one of these has its own history, culture, and of course, specialty cuisines. Let’s take a closer look at each of Japan’s regions, and the delicious food that can be found in each one.
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Hokkaidō
The northernmost region of Japan takes up its own island. It is the least populated region, and also the coldest, known for its snowfall, skiing, national parks and rural areas. Seafood is the specialty in many parts of Hokkaidō, and the cold weather makes the region a great place for winter warmers like hot pot, soups, and grilled meat.
Ramen from Hokkaidō
Hokkaidō is the home of great ramen, and there are three main ramen varieties that are specialities of the region. They are Asahikawa ramen, Hakodate ramen, and Sapporo ramen. Asahikawa ramen has a dark shoyu or soy based soup, topped with pork, eggs and onions, typically with an oily layer on top. Hakodate ramen (or shio-ramen) has a clear, salt-based broth served with pork, scallions, nori, and bamboo shoots. Sapporo ramen has a miso based broth, and is recognisable for the addition of hokkaidō butter for a rich, creamy taste.
Kaisen-Don
Hokkaidō is renowned for its delicious seafood, and kaisen-don is a celebration of the best that the region has to offer. The dish consists of a rice bowl topped with thinly sliced raw fish and seafood. Common toppings include tuna, salmon, sea bream, crab, scallop, as well as prawns, octopus and sea urchin roe.
Ishikari Nabe
Ishikari nabe is also known as salmon hot pot, a perfect winter dish for the cold winters in Hokkaidō! Dating back to the Meiji era, the broth has a miso and kombu dashi base, as well as Hokkaidō’s famous milk or butter for a creamy finish. In the broth are ingredients such as salmon, onion, potatoes, daikon radish, and cabbage.
Soup Curry
Originating in the city of Sapporo, this dish is a much thinner sauce than a traditional Japanese curry, and is eaten as a soup. It is made with large chunks of ingredients such as chicken, potatoes, carrots, eggplant, pumpkin, lotus root, mushrooms, okra, and many more. The dish is served with rice served on the side, which is dipped into the soup.
Ghengis Khan (Jingisukan)
One of Hokkaidō’s most famous dishes, Ghengis Khan (also known as Jingisukan) is made by grilling thinly-sliced lamb or mutton on a metal grill. It is accompanied by a soy, chilli, or sake based sauce, garlic, onions, bean sprouts, and crunchy vegetables like carrots (and washed down by a cold Sapporo beer!). The name of the dish is inspired by the cuisine of north-eastern china and the legendary Mongolian warlord of the same name.
Butadon (Pork Donburi)
Obihiro City in Hokkaidō is the birthplace of Butadon, a rice bowl topped with pork and a caramelised soy based sauce. The pork is braised in a stock of daishi, soy, mirin and honey, often with onions. The bowl is served with pickled ginger.
Zangi
Zangi is the name for Hokkaidō-style fried chicken, invented in the 1950’s in the port city of Kushiro. The dish is similar to Japanese classic karaage, but zangi is made with a slightly sweet marinade, and has a light, crispy finish.
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Tōhoku
The northern part of Honshū island is Tōhoku, a region of wilderness adventures, with rugged mountain ranges and meandering rivers ideal for outdoor activities. As a region with cold winters, soups and hotpots are always favourites with locals, whilst traditional preservation techniques make foods like sasa kamaboko and kiritanpo interesting additions to the menu.
Senbei-Jiru
Senbei-jiru is a traditional dish originating from Hachinohe in Aomori prefecture, and translates to ‘rice cracker soup’. A broth of dashi is prepared with meat such as chicken, hare, crab or pheasant; vegetables such as carrots, cabbage, or gobo, and shiitake mushrooms. The soup is finished with its signature ingredient, wheat flour crackers called nanbu senbei, which are broken into the broth. Rice or udon noodles are also sometimes added to the broth.
Oma Hon Maguro
Oma-maguro is blue fin tuna fished from the Tsugara channel (hon-maguro) in Aomori prefecture, and nicknamed ‘black diamonds’. Often considered Japan’s best tuna, the tuna are usually around 100kg (220lbs) but can weigh up to 440kg (970lbs), and are prized for their high fat content and marbling. Oma Maguro is often used to make sashimi and sushi.
Ichigoni
From Hashikami town in Aomori prefecture is ichigoni, a flavourful seafood soup made with sea urchin and abalone, and topped with green onions. The name comes from the red colour of the urchins, resembling wild strawberries in a morning fog. The dish is a delicacy, and even has its own annual Ichigoni festival in Hashikami.
Kiritanpo
A simple dish from Akita prefecture, kiritanpo is a molded stick of pounded rice, which is formed around a skewer of Japanese Cedar and grilled. Kiritanpo is often flavoured with miso before grilling, or cooked in stews as a dumpling. The most famous version is kiritanpo nabe, a hotpot with a soy sauce base.
Inaniwa Udon
Unlike conventional thick udon noodles, hand-made Inaniwa udon from Akita prefecture are much thinner, keeping the distinctive soft chewy texture of udon. Inaniwa udon is usually served in a clear, hot salt broth and topped with pickles and shiso leaves; or eaten cold with a dipping sauce of soy and sesame. The history of Inaniwa udon goes back to the 17th century Edo period, where it was served to the royal family of the Shogun by the daimyo of the Akita region.
Morioka Sandaimen
The city of Morioka in Iwate prefecture is home to three famed noodle varieties known as the Three Great Noodles of Morioka (Morioka Sandaimen). The noodles are: Morioka Reimen, a buckwheat noodle based on a Korean noodle called Naengmyeon, served in a cold broth of stock, soy sauce, and topped with egg, pork, mushrooms, kimchi, and the unique ingredient of watermelon! Morioka Jajamen is similar to udon and originates from China, served with a miso soup, beef or pork, cucumber and green onion. Wanko Soba is a Japanese soba noodle served in a small bowl called a wanko, and topped with sashimi, daikon radish, and soy sauce.
Tankaku Wagyu Beef
The Iwate prefecture is home to one of Japan’s rarest and most sought-after beef, Tankaku Wagyu. The beef is low in fat, with a strong, rich flavour, and is generally served as a steak or for grilling (yakiniku).
Gyutan Don
Gyutan Don is a dish of sliced beef tongue, served grilled on rice. Seasonings such as garlic and soy sauce are also commonly used. It was first prepared in the city of Sendai, and is now a popular dish throughout Japan.
Sasa Kamaboko
Sasa komoboko, also known as sasakama, is a savoury fish cake from the city of Sendai. While sasa translates to bamboo leaf, the dish doesn’t contain any bamboo leaf, and the name comes from the shape of the fish cake. Sasa komoboko is made with fish paste and sometimes egg whites and starch, giving a fluffy texture. The delicious treats are often given as a gift.
Imoni
Popular in the Yamagata prefecture is imoni, a taro and beef soup cooked in a rich soy-based broth. Other ingredients such as cabbage, tofu, daikon, carrots and mushrooms are also sometimes added. Throughout the Tōhoku region are different variations, including a pork and miso version.
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Kantō
The Kantō region, home to major cities like Tokyo and Yokohama, is by far the most populous region in Japan. The diversity of food ranges from perennial favourites such as Shoyu ramen, the hearty Chankonabe (sumo stew) to traditional cooking techniques such as producing Yuba tofu.
Monjayaki
Monjayaki is a pan-fried savoury pancake dish similar to okonomiyaki, but made with a different range of ingredients with a much more liquid consistency. It is made with flour, water, dashi, cabbage, as well as a range of ingredients according to taste, such as pork, seafood, and vegetables. The solid ingredients are arranged in a ring shape on a large hot plate, into which the runny batter is poured. As the monjayaki cooks, the cook uses two small spatulas the chop and combine the batter. The result is a runny, hot, caramelised monjayaki, topped with aonori and eaten with spatulas.
Yuba
Yuba is the name of dried tofu skin, a product of soy protein that forms on top of simmering soy milk and then dried in sheets. It has a chewy, rubbery texture with a mild taste, and has a versatile use, often added to soups. Yuba has a history of being a meat alternative for holy men in sho-jin meals, especially in the temple town of Nikkō.
Namerō
Namerō is a tuna tataki, with a name that translates to ‘to lick’ (because it’s so good you’ll want to lick the plate!). It originates from the Bōsō Peninsula in the Chiba prefecture. It is made by slicing different types of fish such as sardines, pacific saury, or mackerel, and flavoured with miso or perilla leaves. It is served with ginger, soy sauce, and green onions.
Yokosuka Kaigun Curry (Navy Curry)
Kaigun Curry was invented in Yokosuka city in Kanagawa prefecture to feed the Japanese navy which was historically based in the city since the 19th century. The original curry was made of curry powder and flour mixed with tallow, whilst today’s version is usually a ready-made curry roux. The curry has beef or chicken, carrots, potatoes, and onion, with a side of rice and salad.
Anko Nabe
Hailing from Iwaki City, Fukushima prefecture is Anko Nabe, a delicious hot pot containing monkfish. In addition to fish, the hot pot contains kombu, cabbage, shiitake mushrooms, and carrots, seasoned with miso and sake. It’s a perfect dish for cold winters in Japan.
Fukagawa Meshi
Fukugawa Meshi is a delicious clam dish from Fukagawa, today an area within Tokyo but historically a properous fishing town. It is made with short-neck clams cooked in soy or miso soup, and then poured over the rice, or by cooking the clams with the rice (takikomi-style).
Hiyajiru Udon
A cold dish ideal for summer months, hiyajiru udon is a dish of miso, ground sesame seeds, perilla leaf, cucumber, ginger and udon noodles.
Chankonabe
Chankonabe is commonly nicknamed ‘sumo stew’ because of its popularity with sumo wrestlers, a protein-rich hot pot often served in large quantities for weight gain. However, it is also packed with vegetables, and can be a delicious and healthy meal for non-sumos too! The recipe is quite flexible, but common ingredients are soy, miso and kimchi in the broth, with options such as chicken, fish, tofu, mushrooms, seafood, noodles, and vegetables like carrot, onions, and cabbage.
Shoyu Ramen
The most commonly found ramen in Tokyo is called Shoyu ramen. It has a clear soy-based broth with a brown colour. Classic toppings include ramen noodles, chashu pork, narutomaki fish cake, Nori, soft boiled egg, and menma (bamboo shoots). A true Japanese classic!
Tsukemen
Invented in Tokyo by noted chef Kazuo Yamagishi, tsukemen is a dish of cold ramen noodles served separately, which are dipped into a broth of hot dashi-based broth. The dish usually has side accompaniments such as egg, chashu, menma, and nori.
Oyakodon
A delicious and simple rice dish, Oyakodon is made by cooking chicken and onions in an omelette with a rich daishi stock. The name translates to ‘parent and child donburi’, referring to the chicken and egg cooked together.
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Chūbu
Chūbu is the central region of Japan. Centred around the regional capital of Niigata City, Chūbu is a mountainous region known as the home of Mount Fuji, and onsen-bathing monkeys. Cuisine from Chūbu includes meat and hearty noodle dishes, and beloved Oyaki dumplings.
Oyaki Dumplings
Oyaki dumplings were invented in the mountainous Nagano prefecture where buckwheat was traditionally grown in place of rice. The dumplings are made of a chewy oyaki dough made of buckwheat flour, stuffed with vegetarian fillings such as marinated vegetables, mushrooms, anko bean paste, or pickles. The bun is then steamed for a delicious winter snack.
Takayama Ramen
Takayama ramen, originating from Gifu, is one of Japan’s most popular types of ramen. It is made with a broth of soy sauce, miso, meat stock, and bonito flakes. Ramen noodles, chashu pork, pickled bamboo shoots (menma) and green onions complete this delicious dish.
Hida Beef
Hida beef is one of the premier Wagyu beef varieties in Japan, produced using black-haired cattle in Gifu prefecture. It is prized for its extensive marbling, and is usually served as a medium rare steak, as sukiyaki (simmered), or cooked and thinly sliced on sushi.
Hōtō
A tasty noodle dish from Yamanashi prefecture, hōtō is made with flat udon noodles and vegetables in a rich miso soup. It is notable for its doughy noodles which are commonly compared to dumplings. Vegetables such as carrot, potato, onion, and cabbage are commonly added, as well as pork loin or shiitake mushrooms.
Miso-Katsu
Miso katsu is a simple and delicious dish from Nagoya, Aichi prefecture. A deep fried panko crumbed pork cutlet (tonkatsu) is topped with a dark and sweet sauce made of tangy hatcho miso. The dish is often served with rice and shredded cabbage.
Tatami Iwashi
Tatami iwashi is made of sardines, pressed flat into a dried sheet, reminiscent of a tatami mat. They are used as an ingredient in salads, or roasted and eaten as a side dish with meals or with beer.
Noppe
Hailing from Niigata, noppe is a thick stew of leftover vegetables fried in sesame oil. Vegetables such as taro, radish, yams, bamboo shoots, as well as shiitake mushrooms, tofu, or chicken are added to the stew which is thickened with starch and flavoured with soy. Noppe is commonly served on special occasions such as new year’s.
Jibu-Ni
Jibu-ni is a Japanese stew that originates from Kanazawa in the Ishikawa prefecture. Jibu-ni is made by simmering flour-coated duck (or chicken) in a broth of dashi stock, soy, sake, and mirin, which is thickened by the flour. Vegetables such as leek are sometimes added, and the fish is commonly found as part of a kaiseki (multi-dish) dining experience.
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Kansai
Kansai is located towards the southern end of Honshū, and is a populated region known for its many cultural treasures. The cities of Osaka, Kyoto, Nara and Kobe are in Kansai, with some of Japan’s most iconic sights such as Kiyomizu-dera, Dotonbori, and Fushimi Inari. It is one of Japan’s most renowned culinary regions, with many dishes based around kombu dashi, as well as a huge variety of delicious street foods.
Okonomiyaki
One of Japan’s most famous and beloved dishes is okonomiyaki, a form of savoury pancake . The name translates to ‘grilled as you like it’, referring to the many options and variations that the recipe has. Invented in Osaka, okonomiyaki is typically made with flour, cabbage, eggs, as well as meat, seafood, and topped with sweet okonomiyaki sauce, Jajamen kewpie mayonnaise, aonori, and katsuobushi (bonito flakes). The mixture is cooked on a large hotplate (teppan) with small spatulas to form the flat, circular shape.
Kushiage
Kushiage, also known as kushikatsu, is a street food from Osaka consisting of deep-fried vegetables or meat on a bamboo skewer. There are many ingredients that can be used for kushiage, including beef, pork, chicken, egg, sausage, horse, oysters, fish, prawns, onion, potato, broccoli, mushrooms, and more! Coated in egg, flour and panko crumbs and then dried, kushiage are often served with a savoury dipping sauce.
Funazushi
Funazushi is a traditional fish dish dating back hundreds of years to Shiga prefecture. It is made by fermenting fish (usually nigorobuna, the crucian carp) in a barrel of salt for one year, and then again in rice for up to 3 years. The result is a soft texture and intense taste and aroma similar to pungent cheese. It is sometimes nicknames the stinkiest sushi in the world!
Yudofu
Yudofu is a simple and delicious dish made of silken tofu and kombu dashi (kelp). It is prepared by heating the tofu, and serving with kombu and a sauce of soy, sake, mirin and bonito flakes. It is an easy dish often served as a sauce or an appetizer.
Kitsune Udon
While the name of kitsune udon translates to ‘fox udon’, the dish does not contain any fox! Rather, this Meiji-era soup dish is likely named after the orange soup colour, or the inclusion of tofu, which in Japanese folklore is a fox’s favourite food. The delicious and simple dish is made with fried tofu (aburaage), dashi broth, narutomaki fish cakes, and chewy udon noodles.
Tecchiri
One of Japan’s most infamous dishes is tecchiri, a hot pot containing boiled fugu (puffer fish). The fish is famous for the highly poisonous tetrodotoxin in the organs and skin, which can only be prepared by a licensed chef. Originating in Osaka, tecchiri has a dashi broth with kombu and ponzu, as well as tofu, mushrooms, and vegetables.
Futomaki
A classic Japanese cuisine found in sushi restaurants around the world, futomaki is a thick sushi roll with a collection of colourful and delicious ingredients. It’s name means ‘fat roll’, and is made by rolling rice and other ingredients around a sheet of Nori, then slicing it into 2cm (0.8inch) pieces. Common fillings include cucumber, carrot, tamagoyaki, spinach (mitsuba), shiitake mushrooms, tofu, unagi, or fish.
Chawanmushi
Chawanmushi is a savoury steamed custard dish commonly served as an appetizer. The custard, served in small bowls, is made of egg, dashi, soy sauce and mirin, and baked. On top are savoury ingredients such as chicken, shiitake mushrooms, carrot and kamaboko fish cake.
Kobe Beef
Perhaps the most well-known variety of beef in the whole of Japan, Kobe beef comes from the black cattle Tajima strain. The cattle are raised in Hyōgo prefecture, whose prefectural capital is Kobe. Kobe beef is prized for its high level of fat marbling, delicious flavour, and tender texture. Kobe beef is often served as a steak, in shabu-shabu or sukiyaki hotpot styles, or raw as tataki or sashimi.
Shabu Shabu
Shabu shabu is a delicious hot pot dish, named for the sound it makes as the ingredients swish around in the pot. It originates from the Suehiro restaurant Osaka in the 20th century, and is similar to the Chinese dish, Shuàn Yángròu. The hot pot is served as a large pot of kombu dashi in the middle of the table, into which ingredients such as beef, tofu, cabbage, carrot, broccoli, or shungiku (edible chrysanthemum leaves) are placed. The ingredients are then pulled out and dipped in sauces such as ponzu or sesame.
Kakinohazushi
A traditional sushi style from Nara, Nara prefecture, kakinohazushi is made by wrapping salted fish and rice in a persimmon leaf (kakinoha), which historically would preserve the sushi for longer. Trout, salmon and mackerel are common fish used in kakinohazushi.
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Chūgoku
The western section of Honshū island is Chūgoku, a region of developed and rural areas. It is the region of Hiroshima and Okayama, and impressive sights such as the floating shrine Itsukushima Jinja, the Atomic Bomb Dome, and the Yamaguchi steam train. Seafood is often on the menu in Chūgoku, such as snow crabs and oysters.
Hiroshimayaki
The city of Hiroshima has its own style of okonomiyaki, sometimes called Hiroshimayaki. The basic mix of an okonomiyaki is made with cabbage, egg, flour, pork belly, and vegetables, but in hiroshimayaki the ingredients are cooked in layers instead of being combined into a batter. The hiroshimayaki also contains a base layer of yakisoba or udon noodles, as well as toppings of okonomi sauce, Japanese mayonnaise, and aonori.
Izumo Soba
Izumo Soba is a regional dish from the sparsely populated Shimane prefecture. The dish is made with dark soba noodles made from buckwheat flour. The noodles are eaten with nori, radish, and green onions, as well as a sauce of dashi stock. It is traditionally served in warigo style, three tiers of bowls stacked on one another.
Barazushi
Barazushi, sometimes known as gomokuzushi, is a sushi rice bowl dish topped with a variety of delicious vegetables. Common toppings include lotus root, carrot, kinshi tamago (chopped egg crepe), benishoga (red pickled ginger), shiitake mushrooms, and salmon roe. Barazushi is traditionally cooked at home and for special events such as hinamatsuri (girl’s day/doll’s day).
Matsuba Gani
A seafood speciality from the coastal Tottori, matsuba-gani is known as adult male snow crab, a large red crab with a succulent flavour. Prized all across Japan, matsuba crab have long, slender legs and a wide body, and are eaten as sashimi, grilled, or in hot pot. Kanimeshi (stir fried crab fried rice) is a popular dish made with matsuba gani.
Kaki no Dotenabe
Kaki no dotenabe is a delicious seafood hot pot dish made with miso, oysters, tofu, mushrooms, and vegetables such as cabbage. It is generally eaten in winter, when oysters are in season.
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Shikoku
Smallest of the Japanese home islands, the Shikoku region of Japan is a region of great natural beauty. With valleys, mountains, and historic rural communities, the challenging 88 Temple Pilgrimage is a hikers dream. It’s home to the Naruto whirlpools, beautiful castles, and great art galleries. Tuna reigns supreme in Shikoku, and features in many of the regions dishes.
Tokushima Ramen
The most famous ramen from Shikoku is Tokushima ramen from the city of the same name. It is made with a rich pork broth with soy sauce, mirin and sake, topped with ramen noodles, chashu pork, green onions, and a raw egg.
Shoyumame
Shoyumame originates from Kagawa prefecture, and is a savoury snack made of broad beans marinated in a sauce of soy, mirin, sake and sugar. They are a tasty accompaniment to drinks such as beer.
Bouze No Sugata-Zushi
Bouze is a variety of fish found in Japan, sometimes known as Japanese butterfish. In bouze No Sugata-Zushi, bouze fish is soaked in vinegar and Yuzu, and stuffed with rice and lime. The dish originates from Tokushima in Tokoshima prefecture.
Jakoten
Jakoten is a small fried fish cake produced in Uwajima, Ehime prefecture. It is made of small white fish called hotarujako. The heads and scales are removed, and the fish minced into a paste with spices. Finally the fish cakes are formed into rectangular shapes and fried, before eating with soy sauce and daikon radish. The technique dates back to 1614, when the daimyō of Uwajima, Date Hidemune, wanted a way to transport his favourite fish paste.
Katsuo no Tataki
From Kochi prefecture in Shikoku comes katsuo no tataki, sliced skipjack tuna (bonito) which is seasoned, lightly broiled, and served with garlic, ginger, and dining sauces of soy, vinegar, and citrus. The tuna has a grilled exterior and is raw inside, and has a delicious smoky taste.
Imotaki
A traditional dish from Ehime prefecture, imotaki is a taro root stew that dates back 350 years to the Edo period. In addition to taro root, the stew typically contains chicken, konnyaku (konjac or elephant yam), carrot, kombu (kelp), onion, and a broth of soy sauce, mirin and sake. Imotaki is traditionally eaten during tsukimi, a mid-autumnal festival honouring the moon.
Uwajima Taimeshi
A delicious traditional fisherman’s dish from Ehime prefecture, Uwajima Taimeshi is served as raw sea bream sashimi, which is dipped in egg, soy sauce and dashi stock, and then eaten with hot rice, sesame and nori. Other fish sashimi can also be substituted in the recipe.
Sobagome Zosui
Sobagome zosui is a buckwheat porridge from Tokushima. It is made using sobagome, small buckwheat seeds which are boiled, peeled and dried. They are served in a savoury broth with chicken, carrots, shiitake mushrooms, mirin, and soy sauce.
Honetsuki Dori
Meaning ‘chicken on the bone’, honetsuki Dori is a delicious fried chicken dish from Kagawa prefecture. The chicken legs are prepared with ginger, garlic and other seasonings to give a crunchy skin and juicy inside.
Tai Meshi
Tai Meshi is sea bream rice, which cooks the fish together with rice, soy, sake and kombu seaweed. The dish is topped with ginger and aromatic kinome leaves.
Kijoyu Udon
Kijoyu udon is a delicious udon dish consisting of just two ingredients, udon noodles and dashi soy sauce. Sometimes garnish such as grated radish or spring onions are added. The dish originates from Kagawa prefecture, where udon is ubiquitous.
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Kyūshū
The most southwestern of Japan’s home islands is Kyūshū. Kyūshū features many volcanoes such as Mount Aso, as well as geothermally active cities like Beppu. Hot springs and beaches abound, and popular food dishes include karaage chicken and ramen.
Hakata Ramen
Hakata ramen comes from Fukuoka, and is made with thin ramen noodles in a rich tonkotsu pork bone broth. Chashu pork is added on top, with chopped scallion, cloud-ear mushrooms, and an egg.
Saga Wagyu
Named after Saga prefecture, Saga Wagyu beef is one of Japan’s premium beef brands. The meat of the Japanese black cattle is prized for its sweet flavour and high marbling content, and is often served as steak, as sukiyaki, or as shabu shabu.
Hito-Kuchi Gyoza
The delicious hito-kuchi gyoza is a dumpling which is steamed inside, and fried on the outside to give a crispy shell. Fillings include chicken, pork, prawn, or vegetables.
Motsunabe
Motsunabe is a hot pot dish made with beef or pork offal such as tripe, as well as noodles, cabbage, garlic and spring onions in a broth of soy or miso. Motsunabe is typical of northern Kyūshū cuisine, and is enjoyed for its healthy ingredients and cheap cost.
Mizutake
Mizutake (also known as nabemono) is a chicken or fish hot pot cooked in a ceramic pot called a donabe.
Basashi
One of the more unusual dishes from Kyūshū is basashi from Kumamoto prefecture, a dish of thinly sliced horse meat eaten raw. Cuts range from lean to highly marbled meat, the rarest variety. Similar to sashimi, basashi is eaten with soy sauce, ginger, garlic, and sake.
Champon Noodles
Champon noodles originate from Nagasaki in Nagasaki prefecture, and was inspired by Chinese cuisine. Champon is made of pork and seafood, with vegetables such as cabbage, carrot and onion on top of a base of noodles. The ingredients are stir fried on high heat, then a daishi-based broth with soy sauce, mirin and sake is added, and finally, the champon noodles. Some regional variations include miso (Akita), or egg (Okinawa).
Toriten
Toriten is a tempura fried chicken dish from Ōita prefecture in Kyūshū. It is made with sake, soy sauce, ginger, and garlic, then egg and tempura batter, before being deep fried. The fried chicken is then dipped in ponzu sauce or mustard.
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There we have it! All the regions of Japan have an amazing diversity in their regional food specialties, and provides just another reason to explore the culinary world of Japan.
What other dishes have I forgotten to include? Let me know in the comments below!
StickyMangoRice 