Food
Japanese Regional Food Guides · Page 2
18 guides
14 prefectures
-
Food Tokushima
Tarai Udon of Tokushima — tub noodles, texture and tradition
Tarai udon (たらいうどん) is Tokushima Prefecture's communal udon served in a wide wooden tub; its presentation…
-
Food Kyoto
Kyoto Cuisine Kyo-ryori — Seasonal Kaiseki and Shojin Traditions
Kyoto cuisine Kyo-ryori is a refined regional tradition that prizes seasonal ingredients, subtle seasoning…
-
Food Hiroshima
Gajitsu-ae: Guide to the Hiroshima aemono, season and shops
Gajitsu-ae is a Hiroshima aemono — a lightly dressed vegetable or seafood side whose local seafood, miso or…
-
Food Kagawa
Kamatama Udon Egg-tossed Sanuki udon from Kagawa
Kamatama Udon is a Sanuki-style dish of hot udon noodles tossed with a raw or soft-cooked egg and soy, prized…
-
Food Shizuoka
Tamago Fuwafuwa — Shizuoka's soft, savory egg specialty
Tamago Fuwafuwa is a Shizuoka regional egg dish of airy, lightly seasoned egg cooked into soft ribbons or…
-
Food Kagawa
Manba no Kenchan Kagawa Rustic Turnip-Leaf Simmered Dish
Manba no Kenchan is a Kagawa vegetable dish built around hardy manba leaves; a seasonal home-style side that…