regional food in Japan– tag –

Ise Udon is a regional noodle dish from Mie Prefecture. It features extra-thick noodles cooked until deliberately soft, then served with a small amount of dark, sweet-savory sauce made with tamari soy sauce and dashi. Diners mix the sauc...

Tonburi is an Akita specialty made from the seeds of Kochia scoparia. Locals call it field caviar because of its glossy green grains and popping texture. People eat it as a vegan garnish on rice, tofu, and salads. This tiny ingredient lo...

Inaniwa Udon "稲庭うどん" is one of the best and oldest local food in Japan. Without a doubt, it is a great comfort food for many locals. This type of udon stands out from the rest. (You might want to check Sanuki Udon from Kagawa Prefec...

Tonburi is an Akita specialty made from the seeds of Kochia scoparia. Locals call it field caviar because of its glossy green grains and popping texture. People eat it as a vegan garnish on rice, tofu, and salads. This tiny ingredient lo...

Inaniwa Udon "稲庭うどん" is one of the best and oldest local food in Japan. Without a doubt, it is a great comfort food for many locals. This type of udon stands out from the rest. (You might want to check Sanuki Udon from Kagawa Prefec...

Ise Udon is a regional noodle dish from Mie Prefecture. It features extra-thick noodles cooked until deliberately soft, then served with a small amount of dark, sweet-savory sauce made with tamari soy sauce and dashi. Diners mix the sauc...