Hokkaido in Hokkaido •
Jingisukan – Lamb and vegetables, barbecued, often at the table • – A
nabemono dish of
salmon pieces stewed with vegetables in a
miso-based broth •
Ruibe – An
Ainu speciality. Thinly sliced raw, frozen salmon (traditionally frozen naturally outside), eaten like
sashimi • – A winter
miso soup made with salmon and vegetables such as
daikon,
carrot,
potato, and
onions • – peciality of fishing villages. Miso-grilled salmon with
bean sprouts and other vegetables • Hokkaido
ramen – Many cities in Hokkaido have their own versions of ramen • – Squid sliced into very thin noodle-like strips and eaten with a dipping sauce, like
sōmen (
Hakodate)
Tohoku region • – A clear soup of thinly sliced
sea urchin roe and
abalone. (Pacific coast of
Aomori Prefecture) • (or
zappa-jiru) – Fish gut and vegetable soup, usually cod or salmon. (Aomori and
Akita Prefectures) • – A soy-based soup containing baked rice cake and vegetables (
Hachinohe) • The
three great noodles of Morioka: •
Wanko soba –
Soba noodles served in tiny bowls which are re-filled repeatedly (
Iwate Prefecture) •
Morioka reimen – A variation of
naengmyeon, a Korean cold noodle soup, introduced by Korean immigrants (
Morioka) •
Jajamen – A Japanese variant of the Chinese
zhajiangmian (Morioka) • – Rice cooked in a salmon and soy stock and served topped with
ikura (salmon caviar) •
Kiritanpo – Pounded rice cakes wrapped around a skewer and grilled. Eaten with miso or stewed with chicken and vegetables as a
nabemono • –
Okonomiyaki wrapped around a wooden stick to take away (
Yamagata City) or folded in two (
Sendai) •
Gyūtan – Beef tongue of various style. Usually grilled but varies all the way to raw,
sashimi style, tongue (Sendai) •
Ika menchi – Fried minced vegetables, squid, and floor patties, often served with sauce (
Aomori Prefecture)
Chūbu and Kanto regions •
Inago no tsukudani –
Inago (a type of
grasshopper) stewed in sweetened soy (Rural communities in inland
Yamagata,
Nagano and
Gunma Prefectures) •
Hōtō –
Udon noodles stewed in a miso-based soup with vegetables such as pumpkin or potatoes, mushrooms and sometimes meat. This is usually served in a cast-iron pot. •
Monja-yaki – A savoury pancake similar to
okonomiyaki but much runnier and eaten directly off the grill using a metal spatula, from working-class districts of Tokyo. A nostalgic food item making a recent comeback. • and
dojō nabe – A
nabemono dish of
loach cooked in a pot.
Yanagawa nabe also contains sliced
burdock root and egg. (working class districts of
Tokyo) •
Sushi – What is known as "sushi" worldwide is a type of sushi known in Japan as
edo-mae-zushi (
Edo Bay sushi) and originates from 1820s Edo (Tokyo) • – Trout steamed in wrapped bamboo leaves and served on a circular bed of rice six inches in diameter (
Toyama Prefecture) •
Jibu-ni – Duck or chicken pieces coated in starch and stewed with wheat gluten, mushrooms and vegetables in a soy-dashi broth (
Kanazawa) •
Sauce katsudon –
Katsudon with Worcestershire sauce (
Komagane, Nagano and
Fukui Prefecture) •
Miso nikomi udon – Udon stewed in broth flavoured with hatcho-
miso (
Nagoya and surrounding areas) • –
Tonkatsu (breaded pork cutlet) with a miso based sauce (Nagoya and surrounding areas) • – A type of flat
udon (Nagoya) •
Hamaguri cuisine – Various dishes made from oriental
clams in
Kiso Three Rivers estuary (
Kuwana) • – A type of sushi where slices of raw
tuna and the like are marinaded in a soy sauce based marinade and then laid out over vinegared rice and sprinkled with shredded
nori, etc. (southern Shima Peninsula in
Mie Prefecture)
Kansai and Chūgoku regions •
Yudofu – Tofu simmered in hot water with
kombu and eaten with various dipping sauces (
Kyoto) •
Osaka zushi – Sushi pressed quadrangle sharp and also called
Hako zushi ("box sushi") (
Osaka) •
Battera zushi - A type of box sushi using mackerel and vinegared kelp. Named
battera taken from the Portuguese
bateria or small boat. •
Funa zushi – Ancient style sushi in
Shiga Prefecture •
Kitsune udon – Hot udon with sweet
aburaage which is popular in Osaka •
Okonomiyaki – Savory pancakes with cabbage, meat or seafood, flavored with Japanese
worcestershire sauce and
mayonnaise. • Osaka style – Ingredients are mixed into the batter before grilling. Has now spread nationwide •
Hiroshima style – Made out of layers of batter, cabbage, toppings,
yakisoba and fried egg •
Horumon yaki-udon –
Yakiudon with the pluck in
Tsuyama, Okayama •
Takoyaki – Balls of grilled, savory batter with pieces of octopus inside. Is now popular throughout Japan (Osaka) •
Akashiyaki – Prototype of takoyaki balls in
Akashi, Hyōgo •
Kibi dango –
Dango from the Kibi region in
Okayama Prefecture •
Demi-Katsu – A katsudon specialty that uses a demiglace sauce (Okayama) •
Izumo soba – A type of soba famous in the
Izumo area (
Shimane Prefecture) •
Dote-nabe – A
nabemono dish of oysters, tofu and vegetables stewed in a miso-based broth (
Hiroshima Prefecture) •
Fugu – Famous in
Shimonoseki,
Yamaguchi Prefecture. Fugu cuisine is also popular in Osaka. •
Obanzai – A style of cooking rather than a dish in Kyoto
Shikoku •
Katsuo no tataki – Sliced, seared
skipjack tuna, or finely chopped skipjack mixed with chopped
spring onion and seasoned with rice
vinegar (
Kōchi Prefecture) •
Sanuki udon – Udon is one of the most popular foods in the
Sanuki Province, today
Kagawa Prefecture, and udon produced here is famous nationwide •
Sawachi ryori – Traditionally sashimi, sushi but more recently other foods, presented on a huge plate called "sawachi" (Kōchi) •
Shoyumame –
Parched broad beans marinaded overnight in a mixture of soy sauce, sugar,
mirin and
sake (
Kagawa Prefecture) •
Sudachi – A tiny lime-like citrus, which is mixed, grated and added to fish dishes of the Tokushima area to give any dish the distinctive summertime in
Tokushima taste
Kyūshū •
Mizutaki – A
nabemono dish of chicken and vegetables cooked in broth and served with a
ponzu dipping sauce (
Fukuoka) •
Hakata ramen – Noodles served in a
tonkotsu (pork bone stock) soup with unique toppings such as
beni shōga (pickled ginger), sesame seeds and picked greens.
Yatai stalls in Hakata and
Tenjin are well-known. Many restaurants operate a system known as kaedama (替え玉), where customers who have finished eating can ask for cheap additional bundles of noodles to be put in their remaining soup. The noodles are typically thin and straight. Now popular throughout Japan. •
Motsunabe – A
nabemono dish of beef or pork offal (Fukuoka) •
Mentaiko – Spicy fish eggs (Fukuoka) •
Champon – A ramen-like dish of noodles, seafood and vegetables cooked in the same pot (
Nagasaki) •
Castella – A sweet, rectangular sponge cake, introduced to Nagasaki by the Portuguese in the 16th century, now popular throughout Japan (
Nagasaki) •
Chicken nanban – Fried battered chicken dipped in a vinegary sauce and served with
tartar sauce (
Miyazaki Prefecture) •
Dango-jiru – A miso or a soy sauce-based soup containing wheat noodles as well as vegetables,
shimeji mushrooms and pork •
Kakuni –
Pork belly, stewed in sweetened soy-based broth until very soft (Nagasaki and
Kagoshima) •
Keihan – Chicken soup with rice (
Amami Islands) •
Tonkotsu – Kagoshima pork ribs simmered in
shochu,
miso, and
black sugar for over five hours. Not to be confused with
Tonkotsu ramen. •
Tonkotsu ramen – Pork belly and ribs, stewed for several hours alongside
konnyaku and
daikon in a broth containing miso,
brown sugar and
shōchū. A popular
izakaya and
ekiben item in the Kagoshima region. •
Sake-zushi – A type of sushi which uses rice flavored with
sake instead of the usual rice vinegar. Served in a tub topped with shrimp, sea
bream,
octopus,
shiitake mushrooms,
bamboo shoots and shredded omelette. •
Toriten – A
tempura chicken that can be dipped in a soy sauce-based sauce (
Ōita Prefecture)
Okinawa •
Chanpurū – Okinawan stir fry. •
Gōyā chanpurū –
Bitter melon stir fried with other vegetables,
tofu, and either
Spam,
bacon, thinly sliced pork belly, or canned tuna. •
Tōfu chanpurū – Firm Okinawan tofu stir-fried with vegetables and Spam, bacon, thinly sliced pork belly, or canned tuna. •
Naaberaa chanpurū – Chanpurū made with
luffa. •
Rafute – Stewed pork belly. •
Soki – Stewed pork ribs. •
Okinawa soba – A noodle soup vaguely resembling
udon, often topped with
soki ("soki-soba"). •
Naabeeraa nbushi – Miso-flavored
luffa stir-fry. •
Taco rice (
tako-raisu) – Invented in the 1960s.
Taco meat served on a bed of rice and
lettuce, often served together with
tomato,
cucumber,
cheese and topped off with
salsa Various for sale in supermarket in
Nagano •
Fugu cuisine – Various dishes made from
fugu, such as sashimi and
nabemono (
Yamaguchi Prefecture, northern
Kyūshū and
Osaka) •
Botan nabe – A
wild boar nabemono dish (Various locales, but especially the
Tanzawa region in
Kanagawa Prefecture and
Tanba region in Kansai) •
Basashi –
Horse meat sashimi (
Kumamoto area,
Matsumoto area and rural
Tōhoku) == See also ==