Japanese Regional Food & Sweets Guide

Shottsuru nabe seasons hatahata sandfish, tofu and vegetables with Akita's fermented fish sauce.

Iburigakko is an Akita pickle made by smoking daikon over wood, then fermenting it in a rice-bran bed with salt and seasonings. The slices combine a...

Inaniwa udon is a fine, flat dried noodle from southern Akita, made through repeated kneading, twisting, stretching, and drying. It is smooth and...

Kiritanpo is an Akita specialty made by pounding freshly cooked rice, wrapping it around cedar skewers, and grilling it. In kiritanpo hot pot, the...

Ishiyaki nabe boils seafood, seaweed and vegetables in a wooden tub by dropping in red-hot stones.

Yokote yakisoba combines thick, straight boiled noodles with a mild sweet-savory sauce, minced pork and cabbage, then adds a sunny-side-up egg and...

Jappa-jiru cooks the head, bones and other flavorful parts of cod with daikon, tofu and vegetables in miso soup.

Ichigoni is a clear celebratory soup from the Hachinohe area of Aomori made with sea urchin and abalone in a lightly seasoned seafood broth. Despite...

Senbei jiru is a specialty of the Hachinohe area in southeastern Aomori. Pieces of firm, unsweetened Nanbu senbei are simmered with chicken, burdock...

Cream box is a Koriyama bakery specialty made by spreading a thick, milky white cream over a small slice of bread. The cream is smooth and gently...

Kozuyu is a delicately seasoned ceremonial soup from the Aizu area of Fukushima. Dried scallop stock supports small pieces of taro, carrot, shiitake...

Chanchan-yaki cooks salmon with cabbage, onion, mushrooms, and other vegetables under a savory-sweet miso sauce, usually on a griddle or in a large...