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Regional food of Kanto

• Boso Haba ZoniChiba

  Haba zoni is a Boso Peninsula New Year soup that finishes mochi and clear broth with toasted and crumbled haba seaweed, often together with aonori and...

• Boso Kujira no TareChiba

  Kujira no tare seasons slices of whale meat in a soy-based marinade and dries them into a concentrated, chewy preserved food, usually grilled briefly...

• Boso MagochaChiba

  Magocha places chopped or sliced horse mackerel, tuna or bonito, often seasoned like namero with miso and aromatics, over rice and pours on hot tea...

• Chiba Boiled PeanutsChiba

  Yude rakkasei boils freshly harvested peanuts in their shells with salt, producing plump, soft beans unlike crunchy dried roasted peanuts.

• Chiba Peanut PieChiba

  Chiba peanut pies pair flaky Western-style pastry with a sweet filling made from or flavored with locally associated peanuts, giving a roasted nut...

• Chiba Peanuts MonakaChiba

  Peanuts Monaka has a peanut-shell-shaped wafer filled with sweet white-bean paste blended with peanut flavor, visually and aromatically expressing...

• Chiba Sanga-yakiChiba

  Sanga-yaki mixes minced horse mackerel, sardine or other fish with miso, green onion, ginger and shiso, then grills the mixture as patties or on a...

• Futomaki Matsuri ZushiChiba

  Futomaki matsuri zushi is Chiba's decorative thick sushi roll. Colored rice, omelet, nori, kanpyo gourd, shiitake, vegetables, and other ingredients...

• Futtsu Hakarime-donChiba

  Hakarime-don covers rice with tender conger eel simmered or grilled in a glossy sweet-savory sauce.

• Kamogawa Tai SenbeiChiba

  Tai senbei are thin, lightly sweet baked crackers molded into the shape and scale pattern of a sea bream; their name and appearance do not necessarily...

• Kujukuri Iwashi GomazukeChiba

  Iwashi gomazuke cures small Japanese anchovies from the Kujukuri coast in vinegar, then layers them with sesame seeds, ginger and chili for a bright...

• NameroChiba

  Namero is a fishermen's dish from coastal Chiba made by chopping fresh oily fish with miso, green onion, ginger, shiso, and other aromatics until the...

• Narita Chestnut YokanChiba

  Kuri yokan sets sweet azuki or white-bean paste with agar and embeds whole or cut chestnuts, giving dense bean sweetness and crumbly nut texture.

• Gunma Isobe SenbeiGunma

  Isobe senbei are light, crisp wafers based on wheat flour and sugar and traditionally mixed with carbonated mineral water from Isobe Onsen. Shops...

• Gunma Konnyaku Miso OdenGunma

  Konnyaku miso oden warms blocks or skewers of konnyaku in broth and coats them with a glossy sauce of miso, sugar and mirin.

• Gunma Koshine-jiruGunma

  Koshine-jiru combines Gunma konnyaku, shiitake and negi scallion with local vegetables, pork and fried tofu in a substantial miso soup that is eaten...

• Gunma Namaimo Konnyaku CuisineGunma

  Namaimo konnyaku uses grated fresh konjac corm rather than only refined powder, producing a more rustic aroma and resilient, uneven bite. It appears...

• Gunma OkkirikomiGunma

  Okkirikomi simmers broad unboiled wheat noodles with seasonal vegetables in soy- or miso-seasoned broth.

• Gunma Sauce KatsudonGunma

  Gunma sauce katsudon places freshly fried pork or other cutlets, dipped in a sweet, tangy Worcestershire-style sauce, directly over rice without egg.

• Gunma TabigarasuGunma

  Tabigarasu sandwiches a light cream between two thin, crisp mineral-spring-style wafers, combining a delicate snap with mild sweetness.

• Gunma Tansan ManjuGunma

  Tansan manju encloses sweet azuki paste in a wheat-flour dough raised with baking soda, giving the steamed bun a rustic texture and faint alkaline...

• Mizusawa UdonGunma

  Mizusawa udon is a firm, glossy white noodle served around Mizusawa-dera temple near Ikaho in Gunma. It is most often presented cold on a bamboo tray...

• Yaki ManjuGunma

  Yaki manju is a Gunma snack of soft fermented wheat buns skewered, coated generously with a sweet-savory miso glaze, and grilled until fragrant...

• Anko NabeIbaraki

  Anko nabe is Ibaraki's winter hot pot of monkfish, vegetables, tofu, and a seasoned broth. Coastal restaurants value the fish because its meat, skin...

• Ibaraki Dobu-jiruIbaraki

  Dobu-jiru is a rich monkfish hot pot in which liver, flesh, skin and other edible parts cook with vegetables and miso.

• Ibaraki Hamaguri RiceIbaraki

  Hamaguri gohan cooks rice with hard clams and their strained cooking liquid, transferring the shellfish's briny sweetness into every grain.

• Ibaraki HoshiimoIbaraki

  Hoshiimo is made by steaming sweet potatoes, peeling and slicing them, then drying them until their sugars concentrate into a dense, chewy snack.

• Ibaraki Mito Natto SenbeiIbaraki

  Mito natto senbei applies powdered, dried or seasoned natto flavor to crisp crackers, presenting the fermented soybean aroma in an easy-to-carry form.

• Ibaraki Mito no UmeIbaraki

  Mito no Ume is generally made by covering soft white-bean paste or gyuhi with a fragrant red-shiso leaf, creating a sweet, gently salty and tart...

• Ibaraki Tsuke KenchinIbaraki

  Tsuke kenchin serves cold or warm soba, and sometimes udon, beside a hot soy-seasoned soup packed with daikon, carrot, burdock, taro, konnyaku and...

• Ibaraki Yoshiwara DenchuIbaraki

  Yoshiwara Denchu wraps crisp or puffed glutinous-rice grains in syrup, shapes them into a cylinder and coats the outside generously with fragrant...

• Mito-han RamenIbaraki

  Mito-han ramen kneads lotus-root powder into wheat noodles and serves them with the go-shin set of chive, rakkyo, scallion, garlic and ginger...

• Soboro NattoIbaraki

  Soboro natto is an Ibaraki food that mixes fermented soybeans with strips of salted dried daikon and soy-based seasoning. The sticky beans and...

• Kamakura Hato SableKanagawa

  Hato Sable is a large dove-shaped biscuit with a clean butter aroma, firm but tender bite and simple sweetness.

• Kamakura Kenchin-jiruKanagawa

  Kenchin-jiru cooks tofu, daikon, carrot, burdock, taro and konjac in a clear soy-seasoned broth.

• Kanagawa Oyama Koma MonakaKanagawa

  Oyama Koma Monaka shapes crisp wafers like the colorful wooden spinning tops of Oyama and fills them with sweet bean paste.

• Odawara KamabokoKanagawa

  Odawara kamaboko grinds white fish with salt into a smooth elastic paste, shapes it over a wooden board and steams it into a glossy, springy fish...

• Oyama Tofu CuisineKanagawa

  Oyama tofu cuisine presents tofu in forms such as chilled tofu, yudofu, dengaku, sesame tofu and simmered dishes, highlighting fresh texture and...

• Sajima Herahera DangoKanagawa

  Herahera dango kneads wheat flour and joshinko rice flour into small flat dumplings, boils them and coats them generously in smooth or lightly...

• SanmamenKanagawa

  Sanmamen is a Yokohama-area ramen topped with stir-fried bean sprouts, vegetables, and often thinly sliced pork in a glossy starch-thickened sauce...

• Shirasu DonKanagawa

  Shirasu don is a bowl of rice topped with tiny juvenile fish, most often Japanese anchovy. Along Kanagawa's Shonan coast, diners may encounter fluffy...

• Tsukui Kanko-yakiKanagawa

  Kanko-yaki wraps a lightly fermented local-wheat dough around mountain vegetables, mushrooms, dried daikon, pickles, chestnut, adzuki, pumpkin, sweet...

• Yokohama Ariake HarborKanagawa

  Ariake Harbor forms a soft boat-shaped baked cake around a moist filling commonly made with chestnut and bean paste.

• Yokohama GyunabeKanagawa

  Gyunabe cooks beef with green onion, tofu, shirataki and other ingredients in a sweet-savory soy seasoning, often in a shallow iron pot.

• Yokosuka Kaigun CurryKanagawa

  Yokosuka kaigun curry is a mild Japanese curry with meat and vegetables, presented as a local interpretation of curry eaten in the former Imperial...

• Chichibu Miso PotatoSaitama

  Miso potato coats bite-size boiled potato pieces in light tempura batter, fries them and tops them with a glossy sweet miso sauce.

• GokaboSaitama

  Gokabo is a rolled Saitama confection made from crisp puffed rice bound with syrup, wrapped in a soft layer of soybean flour and syrup, then dusted...

• Gyoda FrySaitama

  Despite its name, Gyoda fry is not deep-fried: a loose wheat-flour batter is spread thinly on a griddle with scallions, meat or egg, folded and...

• Gyoda Zeri FrySaitama

  Zeri fry mixes soybean pulp, potato and vegetables into an oval patty, deep-fries it without breadcrumbs and seasons it with a Worcestershire-style...

• Kazo UdonSaitama

  Kazo udon is known for smooth, resilient noodles made in Saitama's wheat-growing plain.

• Kitasaitama Iga ManjuSaitama

  Iga manju covers a steamed wheat bun filled with sweet bean paste in sekihan, glutinous rice dotted with red adzuki beans, combining two celebratory...

• Saitama Hiyajiru UdonSaitama

  Saitama hiyajiru udon is cold udon dipped into a refreshing sauce of ground sesame, miso, cucumber, shiso, myoga, and other aromatics. It is also...

• Saitama Jumangoku ManjuSaitama

  Jumangoku Manju has a fine white jo-yo dough made with yam around smooth azuki paste, with a simple stamped surface and restrained sweetness.

• Saitama Saika no HosekiSaitama

  Saika no Hoseki forms colorful fruit jellies with a softly resilient bite and sugar-crystal surface, using many fruit flavors and miniature shapes.

• Nasu Goyotei CheesecakeTochigi

  Goyotei Cheesecake is a smooth, dense baked cake that blends several cheeses for balanced richness and acidity while remaining suitable for travel.

• Nikko Jingoro SenbeiTochigi

  Nikko Jingoro Senbei are thin, crisp rice crackers seasoned with a restrained balance of salt and butter, giving them a light savory finish rather...

• Nikko YubaTochigi

  Nikko yuba is the delicate skin lifted from heated soy milk and used in temple-influenced dishes around Nikko. Locally it is commonly written with the...

• Nikko and Nasu Imo-gushiTochigi

  Imo-gushi steams or boils small taro, peels and threads them onto skewers, grills their surface and brushes them with a sweet-savory miso sauce until...

• Ryomo Ebi DaikonTochigi

  Ebi daikon slowly simmers chunks or thick slices of daikon with small freshwater shrimp in a soy-seasoned broth, allowing the radish to absorb the...

• Sano Mimi UdonTochigi

  Mimi udon folds small pieces of wheat dough into the shape of human ears and serves the chewy dumplings in a strongly soy-seasoned soup with...

• Tochigi Chitake SobaTochigi

  Chitake soba serves buckwheat noodles in a fragrant broth made with chitake mushrooms, often cooked with eggplant.

• Tochigi Kanpyo RollTochigi

  Kanpyo-maki wraps seasoned sushi rice and strips of dried bottle gourd simmered in soy sauce and sugar inside nori, forming a classic thin roll.

• Tochigi Kanpyo with EggTochigi

  Kanpyo no tamago-toji rehydrates dried bottle-gourd strips, simmers them in dashi with sweet-savory seasoning and finishes the dish with softly set...

• Tochigi Koin MonakaTochigi

  Koin Monaka combines crisp wafers modeled on old seals with a generous azuki-bean filling, giving the Assorted pieces distinct historical shapes.

• Tochigi ShimotsukareTochigi

  Shimotsukare cooks salmon head, roasted soybeans, grated daikon and carrot with sake lees.

• Tochigi Simmered Moro SharkTochigi

  Moro no nitsuke simmers firm shark meat in soy sauce, sugar, sake and ginger, producing a mild fish dish that holds together well during cooking.

• Tochigi Totchanagi MochiTochigi

  Totchanagi mochi makes a soft wheat-flour dough, tears off irregular pieces by hand and cooks them in a miso-based soup with daikon, carrot, napa...

• Utsunomiya GyozaTochigi

  Utsunomiya is one of Japan's best-known gyoza cities, with specialist shops serving pan-fried, boiled, deep-fried, and soup dumplings. Many versions...

• Utsunomiya Miya no KarimanTochigi

  Miya no Kariman is a small fried manju with a dark brown-sugar shell, crisp when fresh, surrounding smooth bean paste.

• Fukagawa MeshiTokyo

  Fukagawa meshi is an old Tokyo clam dish associated with the former fishing community of Fukagawa. One style pours miso- or soy-seasoned clams and...

• Izu Islands KusayaTokyo

  Kusaya is fish soaked in a repeatedly maintained fermented brine and then dried, giving it an exceptionally strong aroma and concentrated savory...

• Izu Islands Shima-zushiTokyo

  Shima-zushi tops sweet vinegared rice with local fish marinated in soy sauce and commonly uses mustard instead of wasabi.

• MonjayakiTokyo

  Monjayaki is a Tokyo griddle dish made from a thin, seasoned batter mixed with cabbage and ingredients such as seafood, meat, cheese, or mentaiko. It...

• Shinagawa MeshiTokyo

  Shinagawa meshi originally referred to rice cooked with plentiful Tokyo Bay mantis shrimp. Recorded and revived versions also place sweet-soy simmered...

• Tokyo BananaTokyo

  Tokyo Banana is a soft banana-shaped sponge cake filled with smooth banana custard, designed as an individually wrapped modern travel gift.

• Tokyo BettarazukeTokyo

  Bettarazuke is lightly salted daikon pickled with rice koji and sugar, giving it a crisp bite and gentle sweetness.

• Tokyo Chomeiji SakuramochiTokyo

  Tokyo-style sakuramochi, also called Chomeiji style, wraps smooth azuki paste in a pale pink wheat-flour crepe and then in an aromatic salt-pickled...

• Tokyo Dojo NabeTokyo

  Dojo nabe cooks whole loaches in a shallow iron pot with a sweet soy-based seasoning and plenty of green onion.

• Tokyo Edomae Nigiri SushiTokyo

  Nigiri-zushi places sliced seafood over a small hand-formed mound of vinegared rice, with Edomae techniques such as marinating, simmering and curing...

• Tokyo Edomae TempuraTokyo

  Edomae tempura coats seafood from Tokyo Bay traditions, such as conger eel, shrimp and sillago, in a thin batter and fries each piece to emphasize...

• Tokyo Kaminari OkoshiTokyo

  Kaminari okoshi binds roasted or puffed rice grains with sugar syrup into light, crisp blocks, sometimes adding peanuts, sesame or other flavors.

• Tokyo Ningyo-yakiTokyo

  Ningyo-yaki are small castella-like cakes baked in detailed molds, commonly shaped as deities, dolls, birds or local landmarks and often filled with...

• Tokyo Yanagawa NabeTokyo

  Yanagawa nabe simmers opened loach with shaved burdock in a sweet-savory broth and binds it with egg.

• Fujikawa MimiYamanashi

  Mimi folds bite-size pieces of wheat dough into small hollow shapes and simmers them with burdock, taro, pumpkin, carrot, daikon and other seasonal...

• Yamanashi Awabi no NigaiYamanashi

  Awabi no nigai gently simmers whole abalone in a seasoned soy broth and lets it absorb the liquid, creating firm yet tender slices with concentrated...

• Yamanashi Koshu KorogakiYamanashi

  Koshu korogaki slowly dries peeled persimmons until the flesh becomes dense, amber and honey-sweet while a natural white sugar bloom forms outside.

• Yamanashi KurodamaYamanashi

  Kurodama encloses bright green pea paste in a glossy dark layer of brown-sugar yokan, contrasting earthy beans with deep caramel sweetness.

• Yamanashi Tsuki no ShizukuYamanashi

  Tsuki no Shizuku encloses individual fresh grapes in a hard white sugar coating, contrasting a brittle sweet shell with juicy, lightly tart fruit.