Japan offers a variety of traditional cuisines that are world-renowned for their variety and deliciousness. In this article, we will introduce recommended foods to help visitors to Japan experience the different traditional cuisines of each region of Japan.

Enjoy Japan's food culture to the fullest and sample the unique cuisine of each region.

Hokkaido's traditional cuisine and food culture

Hokkaido is the northernmost region of Japan, and is rich in fresh seafood and vegetables. Its cuisine is characterized by an exquisite fusion of seafood and mountain produce.

For example, the following foods are local specialties:

Seafood bowl

It is a luxurious rice bowl dish of fresh seafood served on top of rice. There are many restaurants that serve seafood bowls in towns near the sea.

The seafood bowl, topped with plenty of popular ingredients such as snow crab, scallops, salmon, salmon roe, and sea urchin, is a must-try dish when you visit Hokkaido.

Genghis Khan

Genghis Khan is a dish of lamb served with an original sauce, and is a popular Hokkaido delicacy.

Its main features are that it uses lamb and mutton instead of beef or pork, and that it is cooked in a unique pot with a raised center.

The generous serving of vegetables is drenched in a sweet and sour sauce, making it healthy, and the slightly unusual flavor of the lamb makes it addictively delicious.

There are many Genghis Khan restaurants, especially around Sapporo, so it's a Hokkaido delicacy that everyone should try at least once.

Soup curry

This curry originated in Hokkaido and is made by turning curry roux into a soup-like liquid, and is characterized by its diverse combinations of ingredients and spices, giving it a unique flavor.

In addition, the spiciness can be adjusted as desired, making it suitable for both those who like spicy food and those who don't.

There are many soup curry specialty restaurants throughout Hokkaido, so be sure to check them out.

Zangi

Zangi is a Hokkaido specialty fried food made from batter-coated chicken thighs.

There is no clear definition of the difference between zangi and fried chicken, but one of the characteristics of zangi is that the chicken is thoroughly seasoned before frying.

It's easy to find at food stalls and around tourist sites in Hokkaido, so it also makes a great souvenir.

Traditional cuisine and food culture of the Tohoku region

The Tohoku region is a general term for the area located in the north of Japan and includes Aomori, Iwate, Akita, Miyagi, Yamagata, and Fukushima prefectures.

As the region experiences cold and snowy winters, it is blessed with the bounty of nature and has many traditional dishes.

For example, the following foods are local specialties:

Beef tongue dishes

Beef tongue is one of the famous local B-class gourmet foods in Miyagi Prefecture. Sendai is particularly famous for its beef tongue consumption, which is the highest in Japan. There are many different beef tongue dishes in Sendai, but the most popular is grilled beef tongue.

Beef tongue can be broadly divided into four parts. However, only a few of these parts are used for grilled beef tongue in Sendai. Only the most fatty and tender parts of the tongue, called the tongue base and tongue center, are used. The tender parts are carefully cut by craftsmen into thick slices, making them very satisfying to eat.

The tough tip of the tongue is used in curries, stews, soups, etc. Stewing gives it a melting texture and deep flavor, so no part of the tongue is thrown away and nothing is wasted. Recently, new products such as hamburger steaks have been developed one after another. Beef tongue is commonly served grilled or stewed, but there are also restaurants that offer unusual beef tongue dishes such as sashimi and tataki.

Kiritanpo hotpot

This is a traditional local dish from Akita Prefecture, a warm dish made by simmering chewy kiritanpo (stick-shaped glutinous rice) in a pot with vegetables and chicken.

Enjoying a warm kiritanpo during the cold season allows you to experience the true essence of winter in Japan.

Morioka cold noodles

Morioka Reimen, a local B-class gourmet dish from Morioka City, Iwate Prefecture, is loved by everyone from adults to children and is said to have been created about 70 years ago.

The noodles are made from wheat flour and starch, giving them a smooth texture and firmness, and the soup, made with beef bones and other ingredients, brings out the umami flavor of the beef to the fullest, enhancing its richness.

The soup contains kimchi, and most stores that sell Morioka Reimen allow you to choose the spiciness level from 3 to 5 levels to suit everyone, whether you like kimchi or can't stand spicy food.

Kitakata ramen

"Kitakata Ramen" is a local ramen that originated in Kitakata city in the Aizu region of Fukushima Prefecture.

The thick noodles are chewy yet soft, and go perfectly with the soup. You'll be enthralled by its deliciousness and want seconds after each bite.

The standard soup base is soy sauce or tonkotsu, but what's great about Kitakata ramen is that depending on the store, there are different flavors, such as soup made with dried sardines, miso flavor, or salt flavor.

Boiled potatoes

This is a local dish that is widely eaten in the Tohoku region, and is made by simmering sweet potatoes and potatoes in a soy sauce-based broth.

Because it is a dish that is loved across a wide area, there are differences in the ingredients and seasonings. Imoni is so popular that it is often referred to as the "Imoni Wars."

Traditional cuisine and food culture of the Kanto region

The Kanto region includes the Tokyo metropolitan area as well as Kanagawa, Chiba, Saitama, Ibaraki, Tochigi, and Gunma prefectures, and is the political and economic center of Japan.

Due to the large population, there is a wide variety of local gourmet foods that are loved.

Monjayaki

A traditional teppanyaki dish loved around Tokyo Bay, it is made by stir-frying flour and ingredients on a hot plate.

The ingredients include cabbage, squid, dried shrimp, etc., allowing you to enjoy the umami of seafood and the crunchy texture of vegetables.

It is also characterized by being eaten with a small spatula called a "hagashi," and the thick texture and fragrant sauce make this a dish that will whet your appetite.

buckwheat

Tochigi and Ibaraki prefectures in the Kanto region are soba producing areas, and you can enjoy delicious handmade soba noodles.

In ancient Japan, soba has long been popular as a dish that could be easily eaten while traveling. Even today, soba is widely loved as a travel companion, and there are even stand-up soba restaurants on station platforms.

Ramen, Fried noodles, Aburasoba

Ramen is now popular all over the world.

Tokyo in particular is a hotbed of ramen restaurants, with noodle restaurants crammed together so tightly that you'll find one wherever you walk.

Abura-soba is also said to have originated in Musashino City, and many Abura-soba restaurants can be found in the Kanto region.

Prices are reasonable, ranging from 800 to 1,500 yen, and it is popular in Japan to order sets with additional rice, gyoza, or fried rice.

Traditional cuisine and food culture of the Hokuriku region

The Hokuriku region refers to the area facing the Sea of Japan and consists of Niigata Prefecture, Ishikawa Prefecture, Nagano Prefecture, Toyama Prefecture, and Fukui Prefecture.

Like the Tohoku region, it snows heavily in the winter and is famous for seafood, especially crabs and firefly squid.

Shinshu soba

This soba is representative of Nagano Prefecture and is characterized by its thin noodles and refreshing flavor.

Nagano Prefecture is mountainous and an area where rice cultivation is difficult, so buckwheat production is thriving there, and it is said that hand-made soba noodles were born there.

Another reason is that Nagano has played a key role as a transportation hub since ancient times, and hand-made soba became popular as a convenient dish for travelers and samurai passing through the prefecture.

This is a local dish unique to Shinshu, made by coating pork with miso and deep frying it in breadcrumbs.

Hegi soba

Niigata's Hegi Soba is a local dish that originated in the Uonuma region, which uses funori seaweed as a binder and is served in a dish called "hegi."

The "hegi" in hegi soba refers to a square bowl made from a peeled board, and is said to have originally been made from something used in sericulture. The word "hegi" is said to have originated from the "hagu" (to peel) of the peeled board, with the pronunciation of "hagu = hagu = hegu" added.

Kanazawa Oden

The Kanazawa Oden Established 50 Years Association defines Kanazawa oden as something that uses ingredients from Kanazawa and can be eaten all year round.

Kanazawa oden, which can be enjoyed all year round using seasonal ingredients, is popular among locals. Kanazawa oden, which contains not only Kaga vegetables but also rare ingredients, is a dish you should definitely try.

Kaga cuisine

Echizen crab is a brand of male snow crab caught in Fukui Prefecture, and is in season during the winter from November 6th to March 20th.

This name can only be given to snow crabs caught in the fishing ports of Fukui Prefecture in the seas of Japan, and due to their quality and flavor, Echizen crabs are also known as the "king of winter flavors."

There are many ways to eat it, such as raw, grilled, boiled, or in a hotpot.

Traditional cuisine and food culture of the Tokai region

The Tokai region refers to the area that includes Shizuoka Prefecture, Aichi Prefecture, Mie Prefecture, and Gifu Prefecture.

Located between the Kanto and Kansai regions, the area has a thriving logistics network and as such has a wide variety of gourmet foods.

Eel

Eel farming is popular in Shizuoka Prefecture, and it is said to be the birthplace of eel farming.

One of the brands, "Lake Hamana eel," is a superb product that takes food safety into consideration, so much so that consumers can track each individual eel. Other brands include "Shizuoka eel (Yoshida eel)," which is raised in the underground waters of the Oi River, and "Mishima eel," which is killed in the underground waters of Mount Fuji.

The area around Hamamatsu in Shizuoka is said to be the "border between East and West" when it comes to cooking eel, and you can enjoy two ways of eating it: Kanto style and Kansai style. In the Kanto style, the grilled eel is first steamed, then grilled with sauce. By steaming the eel, you can enjoy the plump and soft texture of the meat.

Miso cutlet

Miso katsu is a local delicacy of Aichi Prefecture, and the rich aroma of soybean miso fills your mouth. It has a different taste from the sauce, making a big impact.

The miso sauce used for misokatsu is made by adding sugar and mirin to bean miso such as Hatcho miso to make it sweet, and thinning it with dashi. The sauce composition varies depending on the restaurant, but it is generally a sweet and spicy flavor.

Ise udon

This udon dish can be found in Ise, Mie Prefecture, and consists of thick, soft noodles topped with a rich black broth.

About 200 years ago, during the Edo period, visiting Ise Shrine was a huge trend, and it was so popular that people of all ages and genders would ask their dogs to take them to the shrine "at least once in their lifetime."

Chicken

Torichan is a local dish from the Oku-Mino region of Gifu Prefecture, centered around Gujo city.

The chicken is marinated in a sauce based on soy sauce, miso, and garlic, and then grilled together with vegetables such as cabbage and bean sprouts.

Originally, it was a dish eaten on special occasions, but from around 1960, local butchers and izakayas in Gujo, Gero, and other areas began creating their own versions of Torichan, and it became available in various regions.

Traditional cuisine and food culture of the Kansai region

The Kansai region refers to the area that includes Osaka Prefecture, Kyoto Prefecture, Hyogo Prefecture, Nara Prefecture, Shiga Prefecture, and Wakayama Prefecture.
The widespread use of railways makes it easy to travel and you can reach various regions in a short period of time.

Takoyaki (octopus balls)

Takoyaki, a specialty dish of Osaka, is hugely popular both in Japan and abroad, with the delightful texture of the octopus stuffed into the soft batter.

The outside has a crispy texture, and the toppings such as sauce, mayonnaise, green laver, and bonito flakes are popular among foreigners.

There are many takoyaki specialty shops in Osaka, each offering their own unique flavors and variations.

Green tea soba

Cha soba is a type of green soba that is eaten in Kyoto Prefecture. It is made by mixing soba with Uji matcha, and is known as a type of kawari soba.

It is smooth and easy to swallow, and the moment you eat it, the rich flavor of matcha spreads throughout your mouth.

It has a rich aroma, so we recommend trying it as is before dipping it in the noodle soup.

Kobe beef

Kobe Beef is a title given only to pure-blooded Tajima cattle raised in Hyogo Prefecture that meet the strict standards of the Kobe Meat Marketing and Distribution Promotion Council, which rigorously examines the breeding environment, pedigree, and meat quality at the time of shipment.

This standard is said to be the strictest among Japan's three major wagyu beef breeds: Kobe beef, Matsusaka beef, and Omi beef, and you can enjoy the mellow and tender meat.

When you think of Kobe beef, you probably think of it being eaten as steak on a teppanyaki grill, but it is also recommended to eat it in other dishes such as sukiyaki, roast beef, and beef stew.

Persimmon Leaf Sushi

Persimmon leaf sushi is one of the most famous local dishes of Nara. It is a pressed sushi made by placing salted mackerel fillets on bite-sized pieces of vinegared rice and wrapping them in persimmon leaves.

Persimmon leaf sushi, which was once served as a delicacy at festivals and celebrations, is so delicious that it continues to be a beloved Nara specialty even today.

Grouper hotpot

"Kue nabe" is a hot pot dish made with "Kue" fish caught in the coastal areas of Wakayama Prefecture. Kue nabe allows you to enjoy the rare luxury fish, and is popular among locals.

The plump texture and light yet rich flavor fills your mouth. The gelatinous parts of the fish are also delicious, and it's no wonder they are called the "mysterious luxury fish."

Traditional cuisine and food culture of the Chugoku region

The Chugoku region includes Okayama, Hiroshima, Yamaguchi, Shimane, and Tottori prefectures.

Okayama, Hiroshima, and Yamaguchi prefectures face the Seto Inland Sea and are known for their fresh seafood.
Shimane and Tottori prefectures face the Sea of Japan, and offer seafood that is different from that found in the Seto Inland Sea.

Oyster dishes

Hiroshima Prefecture boasts the highest oyster production in Japan, and the rivers flowing from the Chugoku Mountains into Hiroshima Bay produce plump, delicious oysters that are packed with nutrients.

One of the most recommended spots is the Oyster Shack, where you can enjoy barbecued grilled oysters. It is only open during oyster season (October to May), but you can enjoy freshly picked oysters grilled over charcoal in a shack near the sea. Why not take your time to savor the hot, juicy meat?

Shrimp rice

"Ebimeshi" is a dish widely loved in Okayama by people of all ages, from children to the elderly.

It is a jet-black fried rice-like dish stir-fried in a special sauce made from caramel sauce, ketchup, curry powder, and spices.

Blowfish sashimi

Fugu, a high-class fish, is the prefectural fish of Yamaguchi Prefecture, and "fugu sashimi" is a local dish that has long been popular, especially in Shimonoseki.

Fugu is poisonous, so only licensed chefs can prepare it.

This dish has a light flavor and crunchy texture that is unique to white fish, and is most commonly eaten with ponzu sauce containing scallions and grated momiji leaves.

Beef bone ramen

Beef bone ramen is Tottori's soul food and is loved by locals. Ramen made with beef bone broth is rare and has attracted attention nationwide.

The beef bones are carefully simmered, allowing the flavor and collagen to dissolve into the soup. The soup has the aroma and sweetness of beef fat, allowing you to enjoy the rich flavor that only beef bones can provide. Some restaurants also blend in vegetable stock, which is recommended for those who prefer milder flavors. The clear soup has a refreshing taste with a pleasant aftertaste.

Izumo soba

Izumo soba is a local dish that represents the Izumo region of Shimane Prefecture, and is so famous that it is counted as one of the three great soba dishes in Japan, alongside "wankosoba" from Iwate Prefecture and "Togakushi soba" from Nagano Prefecture.

In addition to the buckwheat flour, buckwheat husks are also ground together, which gives it a darker color than regular buckwheat.

Traditional cuisine and food culture of the Shikoku region

The Shikoku region consists of four prefectures: Ehime, Kagawa, Tokushima, and Kochi.
The area has a warm climate, abundant nature, and a wide variety of local cuisine.

Sanuki udon

Kagawa Prefecture is famous for its Sanuki udon, a noodle dish characterized by its chewy texture.

There are Sanuki udon restaurants everywhere, and it is a soul food loved by locals for its reasonable prices. It is good to eat it with just a raw egg, or we recommend topping it with tempura or other toppings.

Sea bream rice

This is a local dish from Ehime Prefecture and comes in two varieties: one where sashimi is placed on top of rice, and one where fresh sea bream is cooked together with the rice.

The Uwa Sea, where the Kuroshio Current flows in from the Pacific Ocean, is rich in minerals and other nutrients.

Moreover, the coastline is a complex of rias with inlets, making it ideal for fish farms. The sea bream that grows there is rich in fat and is delicious.

Tokushima Ramen

Tokushima ramen is addictive with its rich flavor. Pork bones and chicken bones are the main ingredients. Most restaurants use a combination of pork bones and chicken bones to make the broth.

Each restaurant may add their own variations on the dish, such as adding seafood such as kelp or bonito flakes, or using aromatic vegetables and spices as secret ingredients.

Seared bonito

Bonito is the prefectural fish of Kochi Prefecture and is eaten on a daily basis.

One of the most famous dishes is bonito tataki, a dish made with bonito seasoned with garlic, onion, green onion, and other seasonings, and is popular not only in restaurants but also as a home-cooked dish.

In Kochi Prefecture, bonito is eaten all year round except for a short period in winter. In particular, the bonito caught in the fall is said to be delicious and full of fat.

Traditional cuisine and food culture of the Kyushu region

The Kyushu region is made up of the prefectures of Fukuoka, Oita, Saga, Nagasaki, Miyazaki, Kumamoto, and Kagoshima, and has had active exchanges with the outside world since ancient Japan, leading to the development of a unique culture.

We will introduce some of the local gourmet foods that are loved in the Kyushu region.

Motsunabe (offal hotpot)

"Motsunabe," a local dish from Fukuoka Prefecture, is a hotpot dish made with beef intestines (motsu) and plenty of ingredients such as chives and cabbage.

It is enjoyed by locals all year round, and there are many different flavors. The most popular is a soy sauce-based seasoning, but miso, motsu sukiyaki, and spicy seasonings are also popular. Hotpots topped with seared motsu and Korean-style seasonings have also appeared, and it is common to finish off the meal with champon noodles.

Hell steamed cuisine

"Hell Steaming" is a traditional cooking method that has been around since the Edo period in the Kannawa Onsen area of Beppu City, Oita Prefecture. The impact of the name "Hell Steaming" and its novelty have attracted attention.

The ingredients used in jigoku steaming are various, including vegetables, meat, and seafood. Simply steaming potatoes and eggs is delicious. You can also steam pork and cabbage, or chicken and potatoes, or make any other arrangement you like.

Sicilian Rice

Sicilian rice is a nutritious soul food of Saga. Warm rice, sweet and spicy meat, and plenty of vegetables are served on one plate. It is healthy and filling, and is a local B-class gourmet dish loved by locals.

The sake became known outside the prefecture after winning the Silver Grand Prix (2nd place) at the 1st Kyushu B-1 Grand Prix held in 2009.

Nagasaki Champon

Nagasaki Champon is characterized by its generous servings of ingredients, thick, satisfying noodles, and milky soup. It comes in a variety of flavors, including a rich pork bone-based flavor, a light chicken bone-based flavor, and a mix of pork bone and chicken bone flavors.

This is a hearty dish filled with seafood caught in the waters off Nagasaki, kamaboko (fish cake), chikuwa (fish cake), squid, small oysters, small shrimp, bean sprouts, cabbage, and more.

Kumamoto Ramen

Kumamoto ramen is made with soup made from pork bones, chicken carcasses, and vegetables, and is served with medium-thick noodles, garlic chips, and chili oil.

Garlic was originally added to reduce the strong odor of tonkotsu.

Garlic chips are made by slowly frying or deep-frying chopped raw garlic until golden brown. Some restaurants call them "burnt garlic" instead of "garlic chips." Mayu oil is oil made by deep-frying chopped raw garlic to bring out its fragrant flavor. It has a dark appearance.

The fragrant garlic chips and chili oil enhance the mellow and rich flavor of the tonkotsu soup.

Chicken Nanban

Chicken Nanban originated in Nobeoka city, Miyazaki prefecture.

The "Nanban" in Chicken Nanban originally refers to the Portuguese who came to Japan during the Sengoku period and their culture. Nanbanzuke was part of the food culture of those who came to Japan. Nanbanzuke is a dish made by marinating ingredients in a sweet and sour sauce containing chili peppers. It is said that the dish came to be called Chicken Nanban because the chicken was marinated in the sweet and sour sauce.

Shochu

When you think of alcohol in Kagoshima, you think of "shochu." Shochu made in Kagoshima is called "Satsuma shochu" as a designation of its place of origin. Satsuma shochu is made using sweet potatoes, water, rice malt, and potato malt from Kagoshima, and all processes from fermentation to production and storage are carried out within Kagoshima Prefecture.

There are a variety of flavors, so why not try comparing them with rice at a restaurant?

Okinawa's traditional cuisine and food culture

Okinawa Prefecture, located in the southwesternmost part of Japan, is known for its beautiful seas and unique culture, and is a popular tourist destination among Japanese people.

The food culture is also unique and delicious.

Goya Chanpuru

Goya chanpuru is a typical Okinawan home-cooked dish made by stir-frying goya, a vegetable characterized by its distinctive bitter taste, together with tofu, pork, spam, eggs, etc., and seasoning it with salt, soy sauce, bonito stock, etc.

The characteristic of Goya Chanpuru is that it is a highly nutritious dish, despite its simple preparation. In Okinawa, where the climate is hot, it is said to be good for preventing summer fatigue, as bitter melon is rich in vitamin C and minerals.

summary

Japan is a treasure trove of culinary delights, with each region having its own unique traditional cuisine. Enjoy the seafood bowls and Genghis Khan of Hokkaido, the sushi and ramen of the Kanto region, the beef tongue dishes and other regional specialties of the Tohoku region, Shinshu soba and Kaga cuisine of the Hokuriku region, the ramen, motsunabe and other local specialties of the Kyushu region.

The traditional cuisine of each region is a great opportunity to experience the local climate and culture. You will definitely be fascinated by the diversity and deliciousness of Japanese food culture. Be sure to explore the local traditional cuisine when you visit Japan.

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