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The Tohoku Region, encompassing the prefectures of Aomori, Iwate, Miyagi, Akita, Yamagata, and Fukushima, is known for its abundance of produce as well as its traditional culture a...
Taste-testing the northern frontier of local foods in Japan. Just about every corner of Japan has some special food it’s famous for, and if you head up to the country’s northern ti...
Trains from Tokyo reach Otsuki in about an hour. Hikers pour off the platform, and the small restaurants beside the station keep their miso pots warm all day. One dish appears on a...
Some dishes tell you almost nothing about where they come from. Kozuyu is not one of them. Lift the small red lacquer bowl, taste the broth, and the whole story of Aizu arrives in...
In the Chugoku region, local specialties reward curious eaters. Here’s what should be on the menu for your next trip. Japan is a destination that rewards foodies at every turn. Sus...
Sanriku oysters are Pacific oysters farmed along Japan’s rugged Sanriku Coast in Miyagi and Iwate Prefectures. Cold, nutrient-rich waters from the Oyashio Current give them a plump...
Hittsumi (ひっつみ) is a traditional dumpling soup from Iwate Prefecture. Cooks tear wheat-flour dough by hand and simmer it with chicken, root vegetables, mushrooms, and soy-based...
Nanbu senbei is a wheat-based cracker from Aomori and Iwate, unlike most rice-based senbei found across Japan. Bakers press the dough in round iron molds, giving it a mild, slightl...
Japanese cuisine is deeply rooted in regional geography, history, and seasonal availability. While international perception often reduces the country’s culinary output to a few wel...
This “Kyushu soul food” also has a fun connection to the creator of a manga/anime series of titanic proportions. For 70 years, the Hita, Oita Prefecture-based restaurant Sofuren ha...
Tono Jingisukan (遠野ジンギスカン) is a regional lamb barbecue from Tono City in Iwate Prefecture. Thin slices of lamb or mutton go onto a domed iron pan unseasoned, then get dippe...
In northern Japan, Sendai is a fantastic culinary destination where trying the famous local beef tongue (gyutan) and premium Wagyu yakiniku is an absolute must. Navigating a new ci...
Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the clas...
Obanazawa beef ramen is a local noodle specialty from Obanazawa City in Yamagata Prefecture. It pairs slow-simmered Obanazawa beef, a branded wagyu, with a chili-pickled watermelon...
The Tohoku region of Japan, located in the far northern tip of the mainland, consists of six prefectures: Aomori, Iwate, Miyagi, Akita, Yamagata, and Fukushima. The east, west,...
Picture a snowy night in the mountains of central Japan. Outside, the cold bites hard. Inside a small izakaya, a sizzling iron plate arrives at your table. Golden egg and a scatter...
Onigiri tendon looks set to become Japan’s newest viral food sensation. For lovers of “tendon” (tempura rice bowls), Tenya is a name that immediately springs to mind. Known for bei...
Seki no To (関の戸) is a bite-sized Japanese sweet from Seki-juku, an old post town in Kameyama, Mie Prefecture. One small shop wraps smooth red bean paste in gyuhi, a soft rice do...
Tsu Gyoza (津ぎょうざ) is a giant deep-fried dumpling from Tsu City, the capital of Mie Prefecture. Each one uses a custom wrapper 15 centimeters across, so a single piece replaces...
Gurukun is Okinawa’s prefectural fish, and most visitors first meet it as a whole small fish split open and deep-fried until the bones crunch. Locals call the dish gurukun no karaa...
宮城県産ひとめぼれを100％使用したパックごはん「サトウのごはん 宮城県産ひとめぼれ 200g×20個」が、Amazonタイムセールに登場しています。
Most miso soup starts with a clear dashi broth. One regional version, however, breaks that rule completely. People in Kagawa make ebi miso soup, a rich shrimp soup. So what is ebi...
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