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Japanese cuisine has a vast array of regional specialties called “Kyodo Ryori” originating from local ingredients and traditional recipes.

HOKKAIDO

Japan’s Northernmost island enjoys mild summers but harsh winters. Famous for its seafood and dairy (this area produces over 60% of Japan’s dairy), dishes also include Genghis Khan BBQ lamb and many miso-based stews and noodle soups. Hokkaido is also home to the Ainu, Japan’s indigenous people. A popular way to sample the island’s seafood is to visit a fish market and enjoying a “donburi” (rice bowl) breakfast.

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INGREDIENTS

  • Konbu (Sea Kelp)

  • Nori (Sea Weed)

  • Wasabi (Horseradish)

  • Yubari (Melon)

  • Tokachi (Wine/craft beer)

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DISHES

  • Miso Ramen (Miso noodle soup)

  • Donburi (Rice bowl)

  • Curry Soup

  • Ishikari Nabe (Salmon hot pot)

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TOHOKU

The northern part of Japan’s main island Honshu. Regional dishes include beef tongue (a specialty in Sendai City), many soy-based soups with vegetables and seafood. World’s best tuna is found in Aomori! ($1.5 million for 1st fish of the season!).

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INGREDIENTS

  • Wakame (Seaweed)

  • Inaniwa Udon (Long noodles)

  • Kiritampo (Rice Sticks)

  • Dadachamame (Edamame)

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DISHES

  • Gyutan Yaki (BBQ beef tongue)

  • Utsunomiya Gyoza (Dumplings)

  • Yokote Yakisoba (Stir fried noodles)

  • Senbeijiru (Cracker soup)

  • Wankosoba (All you can eat buckwheat noodles)

KANTO

Japan’s largest city is located in this region, Tokyo is famous for inventing sushi (Edo Mae Zushi–Tokyo Bay Sushi). The city with the most Michelin star restaurants, Tokyo is a food lover’s paradise!

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CHUBU

Covers the widest part of Honshu (Japan’s main island) and has 3 distinct sub-regions: Tokai, Koshinetsu, Hokuriku). Japan’s 3rd largest city, Nagoya, is famous for miso and noodles.

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INGREDIENTS

  • Shoyu (Soy sauce)

  • Senbei (Rice cracker)

  • Natto (Fermented soy bean)

  • Panko (Dried bread crumbs)

  • Tamari Shoyu (Non-wheat soy sauce)

  • Wasabi (Horseradish)

  • Soba (Buckwheat noodles)

  • Sake (Rice wine)

  • Osu (Rice vinegar)

  • Ocha (Green tea)

  • Hacho Miso (Red miso)

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DISHES

  • Monjayaki (Japanese style pancake)

  • Chankonabe (Sumo stew)

  • Yakimanju (Grilled dumplings)

  • Yakitori (Grilled chicken)

  • Yakisoba (Fried noodles)

  • Miso Katsu (Deep fried pork with miso)

  • Tebasaki (BBQ chicken wings)

  • Shinshu Soba

  • Oyaki (Grilled dumplings)

  • Unagi Kabayaki (Fresh water eel)

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KANSAI

The Kansai region is home to some of Japan’s most popular cities including Kyoto, Nara, and Osaka. Rural towns, famous castles, and old temples are all within its boundaries. Tofu, okonomiyaki (pancake), takoyaki, and white miso all come from this region.

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CHUGOKU

The most western part of Japan’s main island, It is a bit off the beaten path. Home to historic canals and capitals, and famous gardens and shrines, the Chugoku region has everything. Chugoku hosts foods for serious foodies!

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INGREDIENTS

  • Saikyo Miso (White miso)

  • Goma abura (Sesame Oil)

  • Yuba (Tofu skin)

  • White Peach

  • Umeboshi (Pickled plums)

  • Izumo Soba (Dark buckwheat noodles)

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DISHES

  • Okonomiyaki (Kansai-style pancake)

  • Yudofu (Tofu hot pot)

  • Takoyaki (Cooked Octopus batter ball)

  • Hiroshima Okonomiyaki (with soba)

  • Fugu (Poisonous blow fish)

  • Kani-jiru (Crabmeat soup)

  • Kaki nabe (Oyster hot pot with miso)

SHIKOKU

Shikoku is Japan’s smallest island and is divided into 4 prefectures. Shikoku is often underrated but has lots to offer including modern art, beautiful castles, and peaceful shrines. This island’s most famous dish is Sanuki Udon Noodles.

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INGREDIENTS

  • Sanuki Udon (Flat noodles)

  • Mikan (“3 sunshine” oranges)

  • Goma abura (Sesame oil)

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DISHES

  • Jakoten (Deep-fried fish cake)

  • Katsuo tataki (Seared raw skipjack tuna)

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KYUSHU | OKINAWA

Japan’s southernmost islands are known for their pleasant climates, beautiful cities, and many historical sights with foreign influence. soups and stews such as Hakata Ramen (noodles served in pork bone stock), champon, motsunabe.

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INGREDIENTS

  • Yuzu (Citrus fruit)

  • Yuzu Kosho (Yuzu pepper)

  • Shichimi (7 spices)

  • Kurozu (Black Vinegar)

  • Ponzusauce (Citrus sauce)

  • Goma Sauce (Sesame)

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DISHES

  • Ramen Tonkotsu or Champon (Noodle soup)

  • Satsuma Age (Fried fishcake)

  • Mentaiko (Marinated Roe)

  • Kurobuta Shabushabu (Black pork stew)

  • Toriten (Deep fried chicken)

  • Mizutaki (Chicken hot pot)

  • Gomadashi Udon (Noodles in sesame broth)

  • Goya Champuru (Tofu with bitter melon)

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