Regional food of Kanto

Kujira no tare is thin whale red meat marinated in a soy-based seasoning and sun-dried in Minamiboso. Products using Baird's beaked whale landed at...

Haba zoni places grilled or boiled mochi in clear bonito-soy broth and heaps on toasted, crumbled haba-nori, aonori and bonito flakes. It is...

Magocha is a southern Boso fishermen's meal of rice topped with sardine, horse mackerel or another local fish and quickly finished with hot dashi...

Namero finely chops sashimi-grade horse mackerel or other local fish with miso, scallion, ginger and shiso until cohesive. It is a fishermen's dish of...

Sanga-yaki grills namerou—a paste of chopped horse mackerel or sardine, miso, scallion, ginger and shiso—as patties or in shells along coastal Chiba.

Chiba boiled peanuts simmer freshly harvested, undried peanuts in their shells until moist and tender, unlike roasted dry peanuts.

Futomaki matsuri-zushi builds vinegared rice, nori, thin omelet, kanpyo, shiitake, vegetables and colored rice so every cut reveals a flower...

Peanuts Monaka uses a peanut-shell-shaped wafer filled with smooth white bean paste containing sweet-simmered peanuts and peanut paste.

Hakarime-don is a local Futtsu rice bowl topped with conger eel prepared by simmering, grilling, frying, or combining methods. Tender simmered eel...

Tai senbei is a sweet, flour-based thin cracker from Amatsu-Kominato in Kamogawa, molded as a sea bream with eyes, scales, fins, and tail.

Iwashi gomazuke cures small Japanese anchovies, locally called seguro iwashi, with salt and vinegar, then layers them with toasted sesame, ginger and...

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Rakkasei Pie is Orandaya's rounded-square pastry filled with white-bean paste blended with candied Chiba peanuts. The glossy crust surrounds a lightly...

Konnyaku miso oden warms boiled triangles or rectangles of konnyaku on skewers and coats them with a sweet-savory sauce of miso, sugar, sake and...

Namaimo konnyaku is made by grating fresh konjac corm rather than relying only on dried refined powder. It tends to retain a rustic corm aroma, small...

Tabigarasu sandwiches smooth milk cream between two thin, crisp, round mineral-spring senbei embossed with a pattern. It was created in Maebashi...

Tansan manju wraps bean paste in a local-wheat dough raised with baking soda and then steams it. Tansan refers to sodium bicarbonate, not a carbonated...

Yaki manju threads steamed, yeast- or koji-fermented wheat buns onto a long skewer, repeatedly brushes them with sweet-salty red-miso sauce, and...

Isobe senbei uses Isobe Onsen mineral water with wheat flour and sugar to make a thin, crisp and gently sweet hot-spring souvenir in Annaka, Gunma.

Kiryu sauce katsudon places freshly fried, often thin tenderloin cutlets dipped in a sweet sauce directly on rice, without cabbage.

Koshine-jiru is a hearty miso soup named from the first syllables of konnyaku, shiitake and negi, three products of the Tomioka-Kanra area. Pork...

Mizusawa udon is made from wheat flour, water, and salt and is known for pale translucence, a smooth surface, and firm chew. Cold noodles with soy or...

Okkirikomi is a Gunma household dish in which wide wheat noodles are simmered directly in a pot with vegetables such as daikon, carrot, taro, shiitake...

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Hamaguri gohan seasons clam meat with carrot and shiitake, cooks rice in the strained cooking liquor, then mixes the solids back in. The broth carries...

Hoshiimo slowly steams sweet potatoes, peels them, then dries slices or whole small roots so their own sugars and chew become concentrated. Even...

Kamejirushi Mito Natto Senbei is a specific Ibaraki souvenir: thin round crackers glazed with a sweet-savory sauce and visibly scattered with pieces...

Dobu-jiru is a rich monkfish hot pot from the Hirakata and Otsu fishing communities of Kitaibaraki. Monkfish liver is roasted with miso, then the fish...

Shikinbai removes the stones from firm plums and preserves the flesh with red shiso and salt. Also called ume-bishio in Mito, it is a chunky...

Soboro natto mixes sticky fermented soybeans with rehydrated chopped wari-boshi or kiri-boshi daikon and seasons the mixture with soy sauce, salt and...

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Yoshiwara Denchu is a Mito confection made by binding small glutinous-rice puffs into slender bars with syrup and coating them in roasted soybean...

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...

Chichibu miso potato batters bite-size pieces of boiled potato, deep-fries them, and coats them with a sweet-savory sauce of miso, sugar, mirin, and...

Gokabo is a traditional sweet from Kumagaya, Saitama. Processed glutinous rice is formed into a light bar with starch syrup, wrapped or coated with...

Gyoda fry is a thin wheat-flour batter spread on a griddle with scallions and optional pork or egg, then seasoned with sauce or soy-based tare...

Zeri fry combines potato, okara and vegetables in a coin-like patty, fries it without breadcrumbs and dips it in a Worcestershire-style sauce.

Jumangoku Manju is a branded jo-yo manju made by Jumangoku Fukusaya in Gyoda, Saitama, since 1952. Its moist white skin uses Japanese tsukune yam and...

Kazo udon refers to the handmade noodle culture of Kazo, Saitama. Repeatedly kneading the dough underfoot and letting it rest produces firm, smooth...

Iga manju covers a wheat bun filled with sweet bean paste in sekihan and steams the combined sweet again. The red-bean rice grains evoke the burr of a...

Saika no Hoseki is a branded assortment of small fruit, flower and leaf-shaped jellies made by Tomizen Foods. Sugar crystals, translucent colors and a...

Saitama hiyajiru udon is a summer dish of chilled udon dipped into a cold sauce of ground sesame, miso, cucumber, shiso and myoga. In Kawajima it is...

Koin Monaka is Koundo Honten's Ashikaga sweet: square crisp wafers shaped after historic seals and signatures connected with Ashikaga School, Bannaji...

Goyotei Cheesecake is Cheese Garden's round baked cheesecake from Nasu, Tochigi. It has an even golden top and a dense, fine-textured pale interior...

Kanpyo maki is a thin sushi roll filled with strips of dried bottle gourd that have been rehydrated and simmered in soy sauce, sugar, and stock. The...

Miya no Kariman is Kourindo's glossy dark-brown karinto-style bun: a thin fried brown-sugar skin encloses smooth red-bean paste.

Nikko Jingoro Senbei is Ishidaya's thin, elongated rice cracker, known for a light crisp bite, a gentle saltiness and the aroma of butter oil. It is...

Nikko and northern Tochigi imo-gushi threads roughly three or four steamed or boiled small taro onto a skewer, lightly grills them and coats them with...

Nikko yuba is lifted from the center of heated soy milk, producing a double layer with notable thickness. In Nikko it is written 湯波 and often becomes...

Mimi udon cuts wheat dough into small pieces, pinches two corners into an ear shape and simmers them with vegetables in soy broth.

Shimotsukare combines daikon and carrot grated on a coarse oni-oroshi with New Year salted-salmon head, Setsubun roasted soybeans, fried tofu and sake...

Chitake soba stir-fries edible chitake milkcap mushrooms with eggplant, then builds a fragrant warm soy, sugar and mirin broth around them. Kanuma...

Ebi daikon simmers winter daikon with small river shrimp in a soy-and-sugar seasoning so the vegetable absorbs the shrimp's savoriness.

Tochigi kanpyo egg soup softens rehydrated dried-gourd strips in dashi and finishes them with ribbons of beaten egg.

Moro no nitsuke simmers cuts of salmon shark, called moro in Tochigi, with ginger, soy sauce, sugar, mirin and sake. The mild flesh absorbs the...

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Utsunomiya gyoza is a citywide family of dumplings made by many specialist and Chinese restaurants, not one certified recipe. Size, wrapper...

Kaminari okoshi is an Asakusa sweet made by binding puffed or roasted rice or wheat grains with sugar and starch syrup, then cutting the slab into...

Fukagawa clam rice has two living forms: clams, leek and sometimes tofu in miso- or soy-seasoned broth poured over rice, and asari cooked directly...

Shima-zushi from Hachijojima marinates nearby fish in a soy-based sauce, places it on slightly sweet sushi rice and uses Japanese mustard instead of...

Kusaya is fish such as mackerel scad or flying fish soaked in a repeatedly maintained fermented salt brine, then dried in Tokyo's Izu Islands...

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Tokyo Banana 'Miitsuketta' is a soft sponge cake filled with banana custard, sold by Grapestone's Tokyo Banana World. Its rounded yellow form and...

Bettarazuke lightly pickles salted daikon in rice koji and sugar. The Nihonbashi specialty remains white and juicy, with visible grains of koji, a...

Chomeiji-style sakuramochi wraps bean paste in a thin cooked wheat-based sheet and then in a salt-preserved cherry leaf.

Dozeu nabe lays softened, prepared loach in a shallow iron pan, simmers it in sweet soy seasoning and piles on chopped green onion.

Edomae nigiri pairs a small hand-formed mound of vinegared rice with seafood and seasonings suited to each topping.

Edomae tempura lightly batters seafood and vegetables and fries them for immediate service, traditionally with a sesame-oil aroma and tentsuyu or...

Monjayaki is a Tokyo shitamachi griddle dish made from a very loose flour-and-dashi batter with finely chopped cabbage, tenkasu and seafood or other...

Ningyo-yaki are small castella-style cakes molded as faces, lucky figures, or local landmarks and usually filled with smooth or chunky red bean paste...

Yanagawa nabe is an Edo-Tokyo dish of opened, deboned loach simmered with shaved burdock in a sweet-savory warishita and finished with beaten egg. It...

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Awabi no nigai gently cooks whole abalone in soy-based broth and lets the meat absorb it. Thin slices combine firm tenderness, shellfish savoriness...

Koshu korogaki peels, hangs, massages and tray-dries large astringent persimmons such as Koshu Hyakume until dense and amber with a natural white...

Mimi is a Toka, Fujikawa Town dish of thin square wheat dough pinched at adjacent corners like a winnowing basket and simmered with root vegetables in...

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