regionalfoodjapan– tag –

Noshikomi udon is a rustic and warming noodle dish from Japan. Unlike the typical slick and chewy udon often found in restaurants, this version is a hearty meal in a single pot, filled with thick, flat noodles and various vegetables. It'...

The city of Koriyama in Fukushima, Japan, is home to a beloved local treat that, at first glance, seems remarkably simple. This sweet staple, known as the Cream Box, is more than just a piece of bread with cream. It is a source of local ...

Canned oden (おでん缶) is one of those unique Japanese foods that people often find surprising. It is warm, comforting oden packed inside a can, ready to eat anywhere. In this article, we’ll go over what canned oden is, how it started, a...

If you ever find yourself in Japan's coastal areas, especially around the Sea of Japan, you might come across a unique and traditional dish called Ego (えご). This dish has a special place in the hearts of locals and is a perfect example...

Kooriyama Black Ramen (郡山ブラックラーメン) is a type of local ramen from Kooriyama City in Fukushima Prefecture. Thus, with its striking black soup and rich shōyu (醤油) flavor, it has become one of the region’s most iconic dishes. In ...

When the Japanese summer heat begins, traditional sweets known as wagashi offer a much-needed cooling treat. The most famous of these simple desserts is Mizu Manjyu, or the "water dumpling." This confection, known for its clear, glass-li...

This article shines a light on Mibuna (壬生菜), a traditional green leaf vegetable celebrated in the city of Kyoto, Japan. We will cover what makes this vegetable special, its deep roots in Kyoto’s history, and a special place where you ...

In the northern part of Japan, in a region known as Miyagi Prefecture, there is a special dish that has been a comfort food for generations. It’s called Hatto (はっと), and it’s more than just a meal; it is a warm and humble bowl that te...

This article will explain a traditional Japanese food called Sagohachi duke. We’ll look at what it is, where it comes from, and even find a place where you can try it. The simplicity and health benefits of this fermented dish have made i...

The Shogoin Kabu is a celebrated symbol of Kyoto's refined winter cooking. Known as one of Japan's largest turnip types, this impressive crop is the base for highly value regional specialties, especially Senmaizuke (t...