Regional food of Kanto
The food culture of Tokyo and the surrounding prefectures, from old downtown snacks to coastal and farming traditions.
This curated English section currently features 28 representative guides. The Japanese edition contains the full archive.
- 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.
- 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...
- Gunma OkkirikomiGunma
Okkirikomi simmers broad unboiled wheat noodles with seasonal vegetables in soy- or miso-seasoned broth.
- 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.
- 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 Kenchin-jiruKanagawa
Kenchin-jiru cooks tofu, daikon, carrot, burdock, taro and konjac in a clear soy-seasoned broth.
- 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...
- 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...
- 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...
- Kazo UdonSaitama
Kazo udon is known for smooth, resilient noodles made in Saitama's wheat-growing plain.
- 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...
- 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...
- Tochigi Chitake SobaTochigi
Chitake soba serves buckwheat noodles in a fragrant broth made with chitake mushrooms, often cooked with eggplant.
- Tochigi ShimotsukareTochigi
Shimotsukare cooks salmon head, roasted soybeans, grated daikon and carrot with sake lees.
- 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...
- 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...
- Tokyo BettarazukeTokyo
Bettarazuke is lightly salted daikon pickled with rice koji and sugar, giving it a crisp bite and gentle sweetness.
- 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 Yanagawa NabeTokyo
Yanagawa nabe simmers opened loach with shaved burdock in a sweet-savory broth and binds it with egg.