Unajyu (うな重)【What is Unajyu?】 Unajyu, eel on a bed of rice Unajyu is a popular dish in Shizuoka Prefecture made primarily of eel. Lake Hamana, located in the prefecture is known as the birthplace of eel aquaculture, and the lake was the first in J...
Hida-Gyu / Hida Beef (飛騨牛)【Description of Hida-Gyu】 image showing the marbling on Hida-Gyu steaks Hida-Gyu or Hida Beef is the name given to the beef that comes from the Japanese black-haired cattle breed that has been raised in Gifu Prefecture for at least 14 ...
Kanazawa Curry (金沢カレー)It is a volcano like image with the sauce covering the entire mountain of rice. It is part of the style to completely cover the rice. Giving this curry more of a unique style is the stainless steel boat-shaped dish that it is served on.
Echizen Gani (越前がに)Echizen Gani, or Snow Crabs are in plentiful supply during the season that extends every year from the 6th of November until the 20th of March. The crabs are given their name due to the coastline of Echizen from where these crabs are cau...
Toyama Black Ramen (富山ブラックラーメン)You can tell from a glance that the blackness of the water is from soy sauce. You might think this ramen would be extremely salty, but these noodles are in fact light in taste and mixes well.
Togakushi Soba (戸隠そば)One of the three big name soba noodles comes from Togakushi Village. Uses home made ground buckwheat flour, it is a traditional experience.
Hegi Soba (へぎそば)The main characteristic of hegi soba is the seaweed. The hegi soba noodles are a little more slippery and chewy then other soba noodles because of the seaweed. It is called hegi because the wooden tray it is served in is called hegi.
Shirasu (しらす)In Japan, whitebait is called shirasu, which is small immature fish. They are less than 2cm in length, typically sardines, but can also be the fry of herring, sweet fish, conger eel, or others. This tiny fish ingredient can be found in almost all Japanese supermarkets. You can eat it raw or boiled.
Yoshida Udon (吉田うどん)Characterized by its firm and thick flour noodles. Made with a broth of a miso or soy sauce blend and typically with boiled cabbage. Fujiyoshida's famous specialty udon.
Namerou (なめろう)It is such a satisfying meal that you will lick the plate clean, hence the name namerou which means to lick. It is a seafood dish that consists of multiple kinds of fresh fish minced up together.