Prefectures : Chiba Prefecture

Classification : Other

Comment : Eel cuisine in Narita City is famous throughout Japan. Eel cuisine began as a dish to entertain visitors to Shinsho-Ji Temple on Mt. Narita the beginning, eels caught in the Tone River and the Inba Swamp were used.

Prefectures : Tokyo

Classification : Ramen Noodles

Comment : Abura soba is a dish in which a large amount of sesame oil or soy sauce-based soup, chili sauce, vinegar, and other ingredients are poured over the noodles in the bottom of a bowl. Abura soba is said to have originated in the Tama area of Tokyo in the 1950s.

Prefectures : Kanagawa Prefecture

Classification : Ramen Noodles

Comment : Ie-Kei ramen is characterized by a pork-bone and soy sauce broth and thick Chinese noodles and originated at Yoshimuraya (Yokohama City, Kanagawa Prefecture), which was established in the 1970s.

Prefectures : Tokyo

Classification : Rice bowls and rice dishes

Comment : Tendon is a bowl of rice topped with tempura, one of Japan’s most popular dishes. Tempura began in the Edo period (1603-1867) when people fried seafood from the Edo area and ate it standing up at yatai (food stalls). Tempura has been selected as one of “Our Regional Cuisines” by the Ministry of Agriculture, Forestry, and Fisheries.

Prefectures : Gunma Prefecture

Classification : Soba

Comment : It is called “Jyoshu-soba” after the old name of the region in Gunma Prefecture, “Jyoshu. Since Gunma Prefecture has a good wheat harvest, wheat is used as the “binder” of soba noodles to make them stickier and firmer.

Prefectures : Kanagawa Prefecture

Classification : Fried food

Comment : “Odawara no aji (horse mackerel)” is Kanagawa Prefecture’s “PRIDE FISH” selected by the Japan Fisheries Cooperative. Many people come from far and wide for Kanagawa Prefecture’s exquisite fried horse mackerel, made with fresh and fatty horse mackerel.

Prefectures : Tokyo

Classification : Other

Comment : Monja-yaki originated at the end of the Edo period when it was sold as a snack at a dagashi-ya (small-time candy store) in Tsukishima. It has been selected by the Ministry of Agriculture, Forestry and Fisheries as one of the “Local dishes loved by the nation” and “Our Regional Cuisines”.

Prefectures : Kanagawa Prefecture

Classification : Rice bowls and rice dishes

Comment : Shonan Shirasu” is Kanagawa Prefecture’s “PRIDE FISH” selected by the National Federation of Fishery Cooperative Associations. Therefore, the fresh shirasu rice bowl is famous as a specialty of the Shonan area, including Kamakura and Enoshima. The season is from April to June. It has been selected as “Our Regional Cuisines” by the Ministry of Agriculture, Forestry, and Fisheries.

Prefectures : Tochigi Prefecture

Classification : Ramen

Comment : Sano Ramen is eaten mainly in Sano City, Tochigi Prefecture. It is characterized by its flat noodles made of green bamboo strips. The noodles are characterized by their firmness.

Prefectures : Tochigi Prefecture

Classification : Rice bowls and rice dishes

Comment : Sauce katsudon in Tochigi Prefecture is a bowl of rice topped with pork cutlet and sauce. Ashikaga City is the birthplace of the sauced pork cutlet bowl.

Prefectures : Kanagawa Prefecture

Classification : Meat Dishes

Comment : It is a specialty of “Yoshoku Kimura,” a restaurant established in 1938, which serves hamburger steak and cheese on a plate shaped like a scallop.

Prefectures : Tochigi Prefecture

Classification : Other

Comment : Utsunomiya gyoza is characterized by the fact that the filling of the gyoza is mainly vegetables. They contain almost no meat or garlic, which are usually found in other types of gyoza. Utsunomiya gyoza has been selected as one of the “Local Popular Cuisine Special Selection” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry, and Fisheries.

Prefectures : Ibaraki Prefecture

Classification : Rice bowls and rice dishes

Comment : Ibaraki no shirasu” is Ibaraki Prefecture’s “PRIDE FISH” as selected by the National Federation of Fishermen’s Cooperative Associations. Shirasu can be caught at any fishing port in Ibaraki Prefecture. The season is from September to October.

Prefectures : Ibaraki Prefecture

Classification : Other

Comment : Dried sweet potatoes are processed products made by boiling sweet potatoes, cutting them into thin slices, and drying them. Ibaraki Prefecture is the top producer of dried sweet potatoes in Japan. It has been selected by the Ministry of Agriculture, Forestry, and Fisheries as one of “Our Regional Cuisines”.

Prefectures : Chiba Prefecture

Classification : Other

Comment : “Namero” is a type of fish slice. It is made by mixing horse mackerel with miso paste, green onions, chopped ginger, etc., and beating with a knife until the mixture becomes sticky. It has been selected as one of “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Tokyo

Classification : Other

Comment : Edomae Sushi is made from fish caught in Tokyo Bay (in front of Edo). Nigirizushi is the main type of sushi. It has been selected as one of “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Tokyo

Classification : Hot pots and soups

Comment : “Chanko” refers to the home-cooked food prepared by rikishi who are in charge of “chanko-ban” in a sumo stable. Chanko-nabe is one of the most famous chanko dishes. Chanko-nabe has been selected as one of the “Our Regional Cuisines” by the Ministry of Agriculture, Forestry, and Fisheries of Japan.

Prefectures : Gunma Prefecture

Classification : Udon Noodles

Comment : Gunma Prefecture is famous for its high-quality wheat, which is used to make a variety of udon noodles. Mizusawa Udon” in Shibukawa City is one of them. Gunma’s udon has been selected by the Ministry of Agriculture, Forestry, and Fisheries as one of the prefecture’s “Our Regional Cuisines”.

Prefectures : Tokyo

Classification : Ramen noodles

Comment : Hachioji Ramen is a type of ramen from Hachioji City, Tokyo. It is characterized by the use of chopped leek as a topping.

Prefectures : Ibaraki Prefecture

Classification : Hot pots and soups

Comment : As a winter nabe dish, it is called “Fugu nabe (tecchiri)” in western Japan and “Anko-nabe” in eastern Japan. Anko-nabe has been selected as one of the 100 best local dishes by the Ministry of Agriculture, Forestry, and Fisheries of Japan.

Prefectures : Ibaraki Prefecture

Classification : Ramen noodles

Comment : Stamina Ramen is ramen from Hitachinaka City, Ibaraki Prefecture. A sweet and spicy red bean paste based on the liver, cabbage, carrots, pumpkin, etc. is poured over soy sauce ramen.

Prefectures : Gunma Prefecture

Classification : Sweets

Comment : Gunma Prefecture, a flourishing wheat producer, originally produced many “Manju (buns)”. Yaki-Manju is a type of Manju skewered and baked with miso sauce. It has been selected as one of the “Local dishes loved by the nation” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry, and Fisheries.

Prefectures : Gunma Prefecture

Classification : Others

Comment : Ekiben is made by Oginoya, a box lunch box manufacturer in Annaka City, Gunma Prefecture. It has been a long seller since it was first sold in 1958.

Prefectures : Kanagawa Prefecture

Classification : Ramen noodles

Comment : Ramen noodles made with shrimp from Ebina City, Kanagawa Prefecture. It features a rich miso soup with the aroma of cherry shrimp.

Prefectures : Saitama Prefecture

Classification : Hot pots and soups

Comment : In Chichibu City, Saitama Prefecture, there was a custom of eating the meat of wild boars caught by local hunters. Note that the “three major hunting grounds in Japan” are Tanba Sasayama in Hyogo Prefecture, Amagi Mountain in Shizuoka Prefecture, and Gujo Hachiman in Gifu Prefecture.

Prefectures : Kanagawa Prefecture

Classification : Curry

Comment : This is a modern reproduction of a curry recipe that was a navy meal in the Meiji era. It was created in Yokosuka City in 1999 as part of the city’s revitalization efforts. It has been selected as one of the “Local dishes loved by the nation” and “Our Regional Cuisines” by the Ministry of Agriculture, Forestry, and Fisheries.

Prefectures : Gunma Prefecture

Classification : Udon Noodles

Comment : The “string noodles” are wide, thin, flat noodles. The noodles are 5-15 cm wide. It is widely eaten around Kiryu City, Gunma Prefecture. Gunma udon” has been selected as one of “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Tokyo

Classification : Soba

Comment : Jindaiji soba is a buckwheat noodle produced in the Jindaiji area in Chofu City, Tokyo. The area around Jindaiji is well drained and suitable for buckwheat noodle cultivation, and the abundance of high-quality spring water made it a famous buckwheat noodle production area.

Prefectures : Kanagawa Prefecture

Classification : Hot pots and soups

Comment : Beef nabe is a nabe dish that originated in Yokohama City. While sukiyaki is made by grilling the meat and then boiling it, beef nabe is made by boiling the ingredients in a sauce from the beginning. It has been selected as one of “Our Regional Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

都道府縣 : 神奈川縣

分類 : 肉料理

評論 : 豬肚是指豬的胃。和生薑拌炒食用、具有濃郁的豬肉鮮味和彈牙的口感。