Japanese food by prefecture
Browse the prefectures currently included in the curated English edition. The complete 47-prefecture archive remains available in Japanese.
- Aichi4 guides
Nagoya's bold red-miso seasonings, eel dishes, noodles, and practical everyday cooking form a highly recognizable regional cuisine.
- Akita6 guides
Rice-centered northern cooking, mountain vegetables, fermented foods, and hearty dishes for the cold season.
- Aomori3 guides
Apple-growing country and rich northern waters meet in seafood soups, preserved foods, and practical wheat-based dishes.
- Chiba4 guides
A long Pacific coastline and productive farmland support fishermen's dishes, soy-sauce traditions, peanuts, and ceremonial sushi.
- Ehime2 guides
Citrus orchards and the fisheries of the Seto Inland Sea and Uwa Sea support fish cakes, sea bream dishes, and local sweets.
- Fukui4 guides
Sea of Japan seafood, buckwheat, winter preservation, and the food culture of the former Echizen and Wakasa provinces.
- Fukuoka7 guides
Hakata hot pots, seafood, street-food traditions, and a thriving culture of polished modern confections.
- Fukushima2 guides
A large and varied prefecture where Aizu ceremonial cooking, inland preserved foods, and regional noodle cultures coexist.
- Gifu3 guides
Mountain villages, river valleys, and historic post towns are reflected in miso dishes, preserved foods, and exceptional chestnut sweets.
- Gunma3 guides
A major wheat-growing tradition supports noodles and flour-based snacks, alongside konjac and mountain vegetables.
- Hiroshima4 guides
Seto Inland Sea ingredients, substantial savory dishes, and sweets closely associated with Miyajima.
- Hokkaido11 guides
Seafood, dairy products, agricultural ingredients, and an especially strong culture of modern souvenir sweets.
- Hyogo3 guides
Port-city exchange, the Seto Inland Sea, Tajima cattle, mountain farming, and sake brewing create unusually broad food traditions.
- Ibaraki3 guides
Pacific seafood, Lake Kasumigaura, fertile farmland, and a nationally recognized culture of natto shape the prefecture's food.
- Ishikawa3 guides
The refined cooking of Kanazawa and robust Noto preservation traditions meet in seafood, fermented foods, and seasonal sweets.
- Iwate3 guides
Mountain villages, fertile basins, and the Sanriku coast support distinctive noodles, grains, seafood, and communal hospitality.
- Kagawa3 guides
Japan's best-known everyday udon culture, supported by local wheat, salt, soy sauce, and dried-sardine stock.
- Kagoshima3 guides
Satsuma food heritage, pork, sweet potatoes, fish cakes, brown sugar, and steamed confections.
- Kanagawa4 guides
Port-city influences, the Shonan coast, and the old roads of Kamakura and Hakone meet in seafood and modern local dishes.
- Kochi2 guides
A strong market and drinking culture celebrates bonito, citrus, river fish, mountain vegetables, and generous communal platters.
- Kumamoto3 guides
Robust inland and mountain cooking, sweet potatoes, local vegetables, and practical home-style snacks.
- Kyoto4 guides
Court, temple, tea, and merchant traditions shaped an influential cuisine of vegetables, tofu, pickles, and elegant seasonal sweets.
- Mie4 guides
Ise pilgrimage traditions, rich coastal fisheries, tea, and simple sustaining dishes connect the prefecture's sacred and everyday food cultures.
- Miyagi3 guides
Sendai's urban food culture, fertile plains, and the Sanriku coast are reflected in seafood, rice dishes, and soybean sweets.
- Miyazaki1 guide
A warm climate, productive farms, coastal fisheries, and celebrated chicken and beef underpin a bold local cuisine.
- Nagano5 guides
Highland climates and mountain farming support soba, wheat and buckwheat dumplings, pickles, mushrooms, and preserved foods.
- Nagasaki4 guides
Japanese, Chinese, and European influences meet in distinctive noodles, banquet dishes, and historic sweets.
- Nara3 guides
Ancient temple culture, mountain preservation, tea, persimmon-leaf sushi, and historic noodles shape the prefecture's food identity.
- Niigata3 guides
One of Japan's leading rice regions, with snow-country preservation techniques, seafood, soba, mochi, and refined sake culture.
- Oita1 guide
A strong chicken-food culture, abundant seafood, hot-spring cooking, wheat dishes, and citrus distinguish the prefecture.
- Okayama3 guides
Sunny plains, Seto Inland Sea seafood, fruit growing, regional sushi, and a strong souvenir-sweet tradition.
- Okinawa6 guides
A distinct Ryukyuan food tradition shaped by island ingredients, court cuisine, trade, and tropical climate.
- Osaka5 guides
A famously outgoing everyday food culture known for griddle cooking, dashi, and casual street snacks.
- Saga2 guides
A food culture shaped by the Ariake Sea, fertile plains, ceramics towns, and specialist traditional confectionery.
- Saitama3 guides
River plains and historic post towns fostered a varied culture of udon, rice snacks, soybean confections, and everyday farm cooking.
- Shiga3 guides
Lake Biwa is central to a food culture of freshwater fish, fermented sushi, rice, tea, and resourceful preserved dishes.
- Shimane2 guides
Izumo's shrine culture, buckwheat, Lake Shinji clams, and the seafood and preserved foods of the Japan Sea coast.
- Shizuoka5 guides
Suruga Bay seafood, tea-growing country, wasabi, and dishes tied to the old Tokaido route define a varied food culture.
- Tochigi4 guides
Mountain ingredients, wheat-based dishes, yuba, and the lively dumpling culture of Utsunomiya characterize local dining.
- Tokushima2 guides
Mountain farming, Naruto seafood, citrus, and creative uses of buckwheat and preserved ingredients define local foodways.
- Tokyo7 guides
A layered food culture spanning old downtown cooking, modern city dining, and specialties associated with former Edo.
- Tottori2 guides
Sea of Japan seafood, sand-dune agriculture, mountain vegetables, and hearty rice dishes characterize this lightly populated prefecture.
- Toyama5 guides
Toyama Bay seafood, mountain water, kelp culture, and preserved fish traditions give the prefecture a distinctive table.
- Wakayama2 guides
The Kii Peninsula's mountains and coast support citrus, ume plums, fermented seasonings, preserved sushi, and pilgrimage food.
- Yamagata2 guides
Four distinct regions share a strong culture of seasonal vegetables, fruit, preserved foods, soba, and autumn hot-pot gatherings.
- Yamaguchi3 guides
Three coastlines, castle towns, pufferfish, pressed sushi, and distinctive modern noodle dishes shape local eating.
- Yamanashi3 guides
Mountain food traditions built around wheat, miso, fruit, and nourishing inland dishes.