30 Best local delicacies ranking (Chubu region)
Table of Contents
1. Introduction
2. Local delicacies ranking (Chubu region)
1. Introduction
2. Local delicacies ranking (Chubu region)
1. Horse Sashimi (Yamanashi Prefecture)
2. Nodokuro (Blackthroat seaperch) (Ishikawa Prefecture)
3. Taiwan Mazesoba (Aichi Prefecture)
4. Taiwan Ramen (Aichi Prefecture)
5. Kuri-kinton (Mashed sweet potatoes with sweetened chestnuts) (Gifu Prefecture)
6. Houtou(Yamanashi Prefecture)
7. Miso Nikomi Udon (Aichi Prefecture)
8. Miso-cutlet (Aichi Prefecture)
9. Kishimen (Aichi Prefecture)
10. Sakura shrimp (Shizuoka Prefecture)
11. Chilled Ramen (Shizuoka Prefecture)
12. Salt-grilled sweetish (Niigata Prefecture)
13. Ogura Toast (Aichi Prefecture)
14. Gohei mochi (Nagano Prefecture)
15. Hamamatsu Gyoza (Shizuoka Prefecture)
16. Shingen rice cake (Yamanashi Prefecture)
17. Oyaki (Nagano Prefecture)
18. Tenmusu (Aichi Prefecture)
19. Hegisoba (Niigata Prefecture)
20. Salt-fried noodles (Ishikawa Prefecture)
21. Ton-chan (Fukui Prefecture)
22. Kobako crab (Ishikawa Prefecture)
23. Shinshu soba (Nagano Prefecture)
24. Tokoroten (Shizuoka Prefecture)
25. Doteni (Aichi Prefecture)
26. Japanese glass shrimp (Toyama Prefecture)
27. Monkfish hot pot (Niigata Prefecture)
28. Echizen crab (Fukui Prefecture)
29. Fujinomiya Yakisoba (Shizuoka Prefecture)
30. Firefly squid (Toyama Prefecture)
1. Horse Sashimi
Prefectures : Yamanashi Prefecture Classification : Meat Dishes Comment : In Yamanashi Prefecture, many horses were kept for unloading by climbers of Mt. Fuji. For these reasons, horse meat dishes became popular. Horse sashimi has been selected by the Ministry of Agriculture, Forestry and Fisheries as one of “Our Regional Cuisines”. |
2. Nodokuro (Blackthroat seaperch)
Prefectures : Ishikawa Prefecture Classification : Other Comment : A high-end fish also known as “Nodoguro (blackthroat seaperch)” because of its black throat. Ishikawa Nodoguro” is Ishikawa Prefecture’s “PRIDE FISH” selected by the Japan Fisheries Co-operative. |
3. Taiwan Mazesoba
Prefectures : Aichi Prefecture Classification : Ramen Comment : Originally from “Mianya Hanabi” in Nagoya City in 2008. Soupless noodles with spicy ground minced meat on extra-thick noodles. |
4. Taiwan Ramen
Prefectures : Aichi Prefecture Classification : Ramen Comment : Taiwanese ramen is not Taiwanese food. However, it is said to have its roots in the Taiwanese noodle dish “Danzai noodles”. Noodles with soy sauce-based soup and stir-fried ingredients such as minced pork and garlic chives. It originated in the 1970s when the Taiwanese owner of “Misen” in Nagoya, Mr. Guo, made noodles as staff meals. |
5. Kuri-kinton (Mashed sweet potatoes with sweetened chestnuts)
Prefectures : Gifu Prefecture Classification : Sweets Comment : A Japanese confectionery made by cooking steamed chestnuts with sugar and shaping them into the shape of chestnuts with a cloth. It is said that Kuri-kinton originated in Nakatsugawa City. Kuri-kinton has been selected as one of “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries. |
6. Houtou
Prefectures : Yamanashi Prefecture Classification : Hot pot / Soup Comment : A nabe made by simmering flat noodles with ingredients and a miso-based soup. Hoto has been eaten since the Heian period. It has been selected as one of the “100 selections of local dishes” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries. |
7. Miso Nikomi Udon
Prefectures : Aichi prefecture Classification : Udon Comment : Udon made by boiling udon noodles in a soup made with Haccho miso. Udon is made with only flour and water, just like hoto. By not using salt, the udon won’t soften even after boiling. The miso nikomi udon has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “100 selections of local dishes” and “Our Regional Cuisines”. |
8. Miso-cutlet
Prefectures : Aichi prefecture Classification : Meat dish Comment : Tonkatsu with Hatcho miso-based sauce. Hatcho miso is characterized by its rich flavor and color, and is more nutritious than other types of miso. |
9. Kishimen
Prefectures : Aichi prefecture Classification : Udon Comment : Wide and thin udon noodles. There are flat and thin udon noodles other than kishimen, such as “Himokawa” in Gunma Prefecture and “Shino Udon” in Okayama Prefecture. Kishimen has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines“. |
10. Sakura shrimp
Prefectures : Shizuoka Prefecture Classification : Fried food Comment : Sakura shrimp is a deep-sea shrimp that can only be caught in Suruga Bay, Shizuoka Prefecture. “Sakura Shrimp Kakiage Tempura” has been selected as one of the “100 selections of local dishes” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries. |
11. Chilled Ramen
Prefectures : Shizuoka Prefecture Classification : Ramen Comment : Cold ramen eaten around Fujieda City, Shizuoka Prefecture. It is said to have originated from the ramen shop Marunaka. In Fujieda City, it is customary to eat ramen in the morning. |
12. Salt-grilled sweetfish
Prefectures : Niigata Prefecture Classification : Others Comment : Many of sweetfish in Niigata Prefecture are wild-running (not farmed, but natural ayu that come up from the sea to rivers). The main fishing grounds for sweetfish are the Uono River, the Arakawa River, and the Miomote River. |
13. Ogura Toast
Prefectures : Aichi prefecture Classification : Hamburgers / bread Comment : After toasting thick bread, it is spread with margarine or butter and topped with Ogura bean paste. Typical Japanese-Western food. It is said to have originated in the 1920s when a coffee shop called “Matsuha” in Nagoya started serving it. |
14. Gohei mochi
Prefectures : Nagano Prefecture Classification : Sweets Comment : Goheimochi is made by mashing non-glutinous rice into a mochi-like shape, skewering it, dipping it in miso sauce, and baking it. Local cuisine not only in Nagano Prefecture, but also in the mountains of the Chubu region such as Aichi Prefecture and Gifu Prefecture. Goheimochi has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.” |
15. Hamamatsu Gyoza
Prefectures : Shizuoka Prefecture Classification : Others Comment : Hamamatsu gyoza is characterized by the abundant use of cabbage. In addition to cabbage, onions and minced pork are used. Another feature is that gyoza dumplings are arranged in a circle on a plate and boiled bean sprouts are served in the middle. |
16. Shingen rice cake
Prefectures : Yamanashi Prefecture Classification : Sweets Comment : Shingen mochi is a Japanese confectionery manufactured and sold by Kinseiken, a confectionery manufacturer in Hokuto City, Yamanashi Prefecture. It is a mochi confectionery made by sprinkling kinako (roasted soybean flour) on mochi made from gyuhi and glutinous rice. |
17. Oyaki
Prefectures : Nagano Prefecture Classification : Others Comment : Wheat flour and buckwheat flour are dissolved in water and kneaded, and the dough is thinly stretched, and seasoned ingredients such as bean paste and vegetables are wrapped and baked. A local dish of mountainous areas where the climate is cold and not suitable for rice cultivation. Oyaki has been selected as one of the “100 selections of local dishes” by the Ministry of Agriculture, Forestry and Fisheries. |
18. Tenmusu
Prefectures : Aichi prefecture Classification : Others Comment : It originated from a tempura restaurant called Senju in Tsu City, Mie Prefecture. It originated in Mie Prefecture, but people from Nagoya who learned the recipe for tenmusu made and sold it in Nagoya, and it spread throughout Aichi Prefecture. |
19. Hegisoba
Prefectures : Niigata Prefecture Classification : Soba Comment : Hegi soba is soba noodles served in a plate called a hegi, using funori as a binding agent. Originating from the Uonuma region. Hegisoba has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.” |
20. Salt-fried noodles
Prefectures : Ishikawa Prefecture Classification : Other noodles Comment : Salt yakisoba is a specialty of Komatsu City. It originated about 60 years ago when it was served at the Chinese restaurant Kiyo-chan. Salty yakisoba made with thick noodles and local vegetables developed exclusively for this salt yakisoba. |
21. Ton-chan
Prefectures : Fukui Prefecture Classification : Meat dish Comment : Grilled offal with miso sauce eaten in Ono City, Fukui Prefecture. Originally, miners around Ono City often ate it. |
22. Kobako crab
Prefectures : Ishikawa Prefecture Classification : Others Comment : In Ishikawa Prefecture, female snow crabs are called Kobako crabs. There are “Uchiko” which is an immature orange egg, crab miso, and “Sotoko” which is a granular egg, and they are very delicious. The fishing season is a short period of less than two months. |
23. Shinshu soba
Prefectures : Nagano Prefecture Classification : Soba Comment : Buckwheat has been cultivated in the cold regions of Nagano Prefecture, where it is difficult to grow rice and wheat. Wasabi, which is indispensable for soba noodles, is also grown in large quantities in Nagano Prefecture. Shinshu soba has been selected as one of the “100 selections of local dishes” by the Ministry of Agriculture, Forestry and Fisheries. |
24. Tokoroten
Prefectures : Shizuoka Prefecture Classification : Others Comment : The Izu Peninsula in Shizuoka Prefecture is Japan’s number one producer of amakusa, the raw material for tokoroten. Amakusa has been harvested for about 1,600 years. Tokoroten has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Regional Cuisines.” |
25. Doteni
Prefectures : Aichi prefecture Classification : Hot pot / Soup Comment : It is made by stewing offal meat such as beef tendon and pork offal with miso and mirin. Haccho miso is mainly used for miso. |
26. Japanese glass shrimp
Prefectures : Toyama Prefecture Classification : Others Comment : Japanese glass shrimp is a clear, pale pink shrimp that lives in the deep sea. “Toyama Bay glass shrimp” is Toyama Prefecture’s “PRIDE FISH” selected by the Japan Fisheries Co-operative. “Kakiage of glass shrimp” is selected as “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries. |
27. Monkfish hot pot
Prefectures : Niigata Prefecture Classification : Hot pot / Soup Comment : In Itoigawa City, Niigata Prefecture, monkfish has been eaten for a long time. The Itoigawa Aranami Anglerfish Fair is also held. |
28. Echizen crab
Prefectures : Fukui Prefecture Classification : Others Comment : Echizen crab is a snow crab caught in Fukui Prefecture, and generally refers to a male crab. “Echizen crab” is Fukui Prefecture’s “PRIDE FISH” selected by the Japan Fisheries Co-operative. |
29. Fujinomiya Yakisoba
Prefectures : Shizuoka Prefecture Classification : Other noodles Comment : Yakisoba from Fujinomiya City, Shizuoka Prefecture. Fujinomiya yakisoba is made with special noodles and abura-kasu (oil cake), and is finished with mackerel and sardine shavings. Fujinomiya Yakisoba has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Local dishes loved by the nation“. |
30. Firefly squid
Prefectures : Toyama Prefecture Classification : Others Comment : Firefly squid is a representative seafood of Toyama Prefecture. It is used in various dishes such as sashimi and fried dishes. “Firefly squid from Toyama Bay” is a “PRIDE FISH” from Toyama Prefecture selected by the Japan Fisheries Co-operative. |
目錄
1、說明簡介
2、地方美食人氣排名(日本中部地區)
1、馬肉刺身(山梨縣)
2、黒鯥(赤鯥)(石川縣)
3、台灣乾拌麵(愛知縣)
4、台灣拉麵(愛知縣)
5、粟金團(愛知縣)
6、餺飥鍋(山梨縣)
7、味噌烏龍麵(愛知縣)
8、味噌炸豬排(愛知縣)
9、棊子麵(愛知縣)
10、櫻花蝦(静岡縣)
11、冷拉麵(静岡縣)
12、鹽燒香魚(新潟縣)
13、小倉吐司(愛知縣)
14、五平餅(長野縣)
15、浜松餃子(静岡縣)
16、信玄餅(山梨縣)
17、生煎包(おやき)(長野縣)
18、日式炸蝦飯糰(愛知縣)
19、剝板蕎麥麵(新潟縣)
20、鹽味炒麵(石川縣)
21、烤豬內臟(とんちゃん)(福井縣)
22、香箱蟹(石川縣)
23、信州蕎麥麵(長野縣)
24、心天(静岡縣)
25、煮牛筋(どて煮)(愛知縣)
26、白蝦(富山縣)
27、鮟鱇魚鍋(新潟縣)
28、越前蟹(福井縣)
29、富士宮炒麵(静岡縣)
30、螢烏賊(富山縣)
1、馬肉刺身
都道府縣 : 山梨縣 分類 : 肉料理 評論 : 在山梨縣為了幫助富士山的登山者,於當地飼養了許多馬匹去協助搬運行李。 同時讓馬肉料理在當地流行起來。 馬肉刺身被農林水產省評選為“我們的鄉土料理”之一。 |
2、黒鯥(赤鯥)
都道府縣 : 石川縣 分類 : 其他分類 評論 : 因口中是黑色的特徴而被稱為“黒鯥”(赤鯥的一種)、在日本是一種高級魚。而 “石川黒鯥”更是由全國漁業協會評選為石川縣的“PRIDE FISH”(代表魚類)。 |
3、台灣乾拌麵
都道府縣 : 愛知縣 分類 : 拉麵類 評論 : 「台灣乾拌麵」在2008年,發源於名古屋市的“麵屋・花火”。 使用粗麵條加上醬汁來代替湯,最後再配上麻辣肉末。 |
4、台灣拉麵
都道府縣 : 愛知縣 分類 : 拉麵類 評論 : 以醬油湯底為基礎,配上麵,碎豬肉及韭菜等材料製作而成。 起源於1970年代,名古屋的餐廳・“味仙”的台灣老闆郭先生所製作的員工餐料理。雖然名字是「台灣拉麵」、但並不是台灣料理。 然而也有據說「台灣拉麵」最初也是參考了台灣的“擔仔麵”。 |
5、粟金團
都道府縣 : 岐阜縣 分類 : 甜點類 評論 : 將栗子蒸熟後加糖烹調,再使用布巾將栗泥重新塑造成栗子形狀的日式糕點。 據說中津川市是粟金團的發源地。 粟金團被農林水產省評選為“我們的鄉土料理”之一。 |
6、餺飥鍋
都道府縣 : 山梨縣 分類 : 火鍋・湯物類 評論 : 餺飥鍋發祥於平安時代,使用了味噌湯底,並加入了各種食材及餺飥所製成的火鍋。 餺飥鍋被農林水產省評選為“鄉土料理百選”和“我們的鄉土料理”之一。 |
7、味噌烏龍麵
都道府縣 : 愛知縣 分類 : 烏龍麵 評論 : 使用八丁味噌烹調而成的烏龍麵。 烏龍麵和餛飩一樣只使用麵粉和水製成。 由於不使用鹽,烏龍麵即使煮熟了也不會變軟。 味噌烏龍麵被農林水產省評選為“鄉土料理百選”和“我們的鄉土美食”之一。 |
8、味噌炸豬排
都道府縣 : 愛知縣 分類 : 肉料理 評論 : 炸豬排配上八丁味噌所製成的醬汁。 八丁味噌的特點是色澤和味道都比起其他味噌較為濃郁,同時也更有營養。 |
9、棊子麵
都道府縣 : 愛知縣 分類 : 烏龍麵 評論 : 形狀寬而薄的烏龍麵。 除了棊子麵以外,也有群馬縣的“Himokawa”和岡山縣的“Shino Udon”等形狀寬而薄的烏龍麵存在。 棊子麵被農林水產省評選為“我們的鄉土料理”之一。 |
10、櫻花蝦
都道府縣 : 静岡縣 分類 : 炸物類 評論 : 櫻花蝦是只能在靜岡縣駿河灣才能捕獲的深海蝦。 “炸櫻花蝦餅”被農林水產省評選為“鄉土料理百選”和“我們的鄉土料理”之一。 |
11、冷拉麵
都道府縣 : 静岡縣 分類 : 拉麵類 評論 : 能在靜岡縣藤枝市附近品嚐到冷拉麵。 據說發祥於「Marunaka」拉麵店。 同時在藤枝市,有在早上吃拉麵的習慣。 |
12、鹽燒香魚
都道府縣 : 新潟縣 分類 : 其他分類 評論 : 新潟縣的香魚大部分都是天然的(並非養殖,而是從大海游到河川的野生香魚)。 主要能在魚野川、荒川川和三表川裡釣到香魚。 |
13、小倉吐司
都道府縣 : 愛知縣 分類 : 漢堡・麵包類 評論 : 在烤過的厚片吐司塗上人造奶油或牛油,再加上小倉豆沙, 是典型的西式日本料理。 據說起源於 1920 年代,當時名古屋的一家名為“Mitsuha”的咖啡店。 |
14、五平餅
都道府縣 : 長野縣 分類 : 甜點類 評論 : 五平餅是將糯米搗碎成後,弄成類似麻糬的形狀,再串起來並蘸上味噌醬,最後烘烤而成的一種小吃。 不僅在長野縣,愛知縣和岐阜縣等中部地區的山區都有的郷土美食。 五平餅被農林水產省評選為“我們的鄉土料理”之一。 |
15、浜松餃子
都道府縣 : 静岡縣 分類 : 其他分類 評論 : 浜松餃子的特點是餡料使用大量捲心菜。 並且還使用洋蔥和豬肉末等材料。 另一個特點是餃子會在盤子上排成一圈,中間放上水煮豆芽。 |
16、信玄餅
都道府縣 : 山梨縣 分類 : 甜點類 評論 : 信玄餅是山梨縣北斗市的菓子製造商「金精軒」所生產及銷售的日式糕點。 它是使用求肥(糯米粉和砂糖混合而成的材料)和糯米製成的年糕上,撒上黄豆粉的甜點。 |
17、生煎包(おやき)
都道府縣 : 長野縣 分類 : 其他分類 評論 : 把小麥粉和蕎麥粉溶於水中後揉成麵團,然後在擀成薄薄的麵團内,加入豆沙蔬菜等餡料後包起來烘烤。 一道屬於氣候寒冷,不宜種植水稻的山區的地方料理。 生煎包(おやき)被農林水產省評選為“鄉土料理百選”之一。 |
18、日式炸蝦飯糰
都道府縣 : 愛知縣 分類 : 其他分類 評論 : 日式炸蝦飯糰雖發祥於三重縣津市的一家名為「千壽」的天婦羅店,後來被傳承了日式炸蝦飯糰製作配方的名古屋人於名古屋製作販售,並廣傳至整個愛知縣。 |
19、剝板蕎麥麵
都道府縣 : 新潟縣 分類 : 蕎麥麵 評論 : 剝板蕎麥麵是在稱為「Hegi」的容器中, 放入加入布海苔的蕎麥麵 。 發祥於魚沼地區。 剝板蕎麥麵被農林水產省評選為“我們的鄉土料理”之一。 |
20、鹽味炒麵
都道府縣 : 石川縣 分類 : 其他麵類 評論 : 鹽味炒麵是小松市的特產。 它發祥於約 60 年前中國餐廳「清醬」。 使用專為這種鹽味炒麵而開發的粗麵條和當地蔬菜所製成。 |
21、烤豬內臟(とんちゃん)
都道府縣 : 福井縣 分類 : 肉料理 評論 : 福井縣小野市的地方料理,使用味噌醬烤豬內臟。 最初是小野市周圍的礦山裡工作的礦工經常吃的料理。 |
22、香箱蟹
都道府縣 : 石川縣 分類 : 其他分類 評論 : 在石川縣雌性的雪蟹被稱為香箱蟹。 香箱蟹體內未成熟的卵子被稱為“内子”、粒狀卵被稱為“外子”。這兩種蟹卵和蟹黃都非常美味。但能捕獲香箱蟹的時期只有不到兩個月。 |
23、信州蕎麥麵
都道府縣 : 長野縣 分類 : 蕎麥麵 評論 : 因長野縣位於寒冷地區,在那裡很難種植水稻或小麥等農作物,因此選擇適合寒冷地區種植的蕎麥。 而同時長野縣也大量種植了吃蕎麥麵時,作為配料使用的山葵。 信州蕎麥麵被農林水產省評選為“鄉土料理百選”之一。 |
24、心天
都道府縣 : 静岡縣 分類 : 其他分類 評論 : 靜岡縣的伊豆半島是日本第一大的天草(心天的製作材料)產地,並從大約 1,600 年前已經有收穫天草的習慣。 心天被農林水產省評選為“我們的鄉土料理”之一。 |
25、煮牛筋(どて煮)
都道府縣 : 愛知縣 分類 : 火鍋・湯物類 評論 : 多數使用牛筋或豬內臟等內臟肉配搭八丁味噌燉製成的料理 。 |
26、白蝦
都道府縣 : 富山縣 分類 : 其他分類 評論 : 白蝦是一種生活在深海中外觀清澈、並呈淡粉色的蝦。 “富山灣白蝦”由全國漁業協會評選為富山縣的“PRIDE FISH”(代表魚類)。而“炸白蝦”更被農林水產省評選為“我們的鄉土料理”之一。 |
27、鮟鱇魚鍋
都道府縣 : 新潟縣 分類 : 火鍋・湯物類 評論 : 在新潟縣糸魚川市,以前的當地人已經有食用安康魚的習慣。 當地還會舉辦了「糸魚川荒波鮟鱇魚節」。 |
28、越前蟹
都道府縣 : 福井縣 分類 : 其他分類 評論 : 越前蟹是指在福井縣捕獲的雄性雪蟹。 “越前蟹”由全國漁業協會評選為福井縣的“PRIDE FISH”(代表魚類)。 |
29、富士宮炒麵
都道府縣 : 静岡縣 分類 : 其他麵類 評論 : 來自靜岡縣富士宮市的炒麵。 富士宮炒麵是使用特製的麵條和油渣製成,最後撒上鯖魚或沙丁魚的魚粉。 富士宮炒麵被農林水產省評選為“地方人氣鄉土料理”之一。 |
30、螢烏賊
都道府縣 : 富山縣 分類 : 其他麵類 評論 : 螢烏賊是富山縣的代表海鮮。 它用於各種菜餚如生魚片和炸物。 “富山灣螢烏賊”由全國漁業協會評選為富山縣的“PRIDE FISH”(代表魚類)。 |