Regional food and famous sweets of Kanagawa

Yokohama Harbour Double Marron is Ariake's boat-shaped cake: a thin, soft castella-style shell encloses white-bean-based chestnut filling with chopped...

Herahera dango are small, irregular dumplings of wheat flour and joshinko rice flour, pressed thin with the fingers, boiled and generously coated in...

Kenchin-jiru fries daikon, carrot, burdock, taro, konnyaku and crumbled tofu in oil, then simmers them in kombu and dried-shiitake stock seasoned with...

Oyama Koma Monaka fills a wafer molded like Isehara's Oyama spinning top with chunky sweet bean paste.

Oyama tofu cuisine is a family of tofu dishes served by lodgings and restaurants around Mount Oyama in Isehara, Kanagawa, not one fixed recipe. Sets...

Odawara kamaboko shapes white-fish paste into a high arch on a wooden board and steams it. A glossy surface, fine texture, supple resilience and clear...

Shonan shirasu don covers rice with same-day raw shirasu or fluffy salt-boiled shirasu from Sagami Bay. Raw shirasu is translucent, soft, and faintly...

Hato Sable is Toshimaya's large dove-shaped biscuit from Kamakura. Its toasted edge, crisp but tender crumb, and clear butter aroma make it one of the...

Kanko-yaki is a traditional food of the Tsukui area in Sagamihara. Wheat dough encloses seasonal fillings such as mountain vegetables, mushrooms...

Yokohama gyunabe simmers beef and Japanese long onion (naganegi) in a shallow iron pot, symbolizing the new meat culture that followed the port's...

Sanmamen is a Yokohama noodle dish topped with a piping-hot, lightly thickened stir-fry of bean sprouts, Chinese cabbage, pork, and other vegetables...

Yokosuka Navy Curry is a local recreation based on the kare raisu recipe in the Imperial Japanese Navy's 1908 cooking manual. Flour and curry powder...