Hokkaido

Port of Hakodate

• Ika dish (squid dish)

  

  In Hakodate, you can enjoy dishes of fresh and transparent squid, either as sashimi or Ika soumen, which is Ika squid cut in thin strips like somen noodles.

   

• Hakodate ramen

  

  Hakodate ramen is characterized by its plain clear broth made with salt and chicken.

   

Port of Otaru

• Sushi

  

  Otaru is a port town that faces the Japan Sea. Now this is a town for enjoying fresh seafood, with its more than 100 sushi restaurants! There is even a street named “Sushiya-dori” (Sushiya Street).

   

• Mochi (sticky rice cake)

  

  When Otaru Port used to be a gateway to the development of Hokkaido, there was a lot of traffic in the port. At that time, mochi (sweet sticky rice cake) was popular among port workers as it is digested slowly. Currently there are about 20 mochi shops in Otaru.

   

Tohoku

Port of Aomori

• Oma Maguro (Oma Maguro tuna)

  

  Famous Oma Maguro tuna is caught by the traditional ippon-zuri, literally “one line catching” method. Fattened Oma Maguro are positively divine when they are fresh.

   

• Hotate ryori (Scallop dishes)

  

  Scallops caught in the Mutsu Bay are used in fine Aomori hotate dishes. Enjoy the rich, sweet flavor of this local seafood product, cooked Japanese, Western or Chinese style.

   

Kanto

Port of Tokyo

• Edomae sushi

  

  Edomae sushi is a handformed sushi which is a Tokyo (formerly called Edo) local offering. Its main ingredients are all taken fresh from the Tokyo Bay. Sometimes cooked sushi toppings like seawater eels or clams are served too.

   

• Monja yaki

  

  This is a type of Japanese pan-fried dish with various ingredients such as　finely chopped vegetables and meats, which are mixed into a liquid batter, a mixture of wheat flour and water. It is then seasoned with sauce and soy sauce and grilled.

   

Port of Yokohama

• Chinese cuisine

  

  The Chinatown in Yokohama is Japan’s largest Chinese community and there are more than 500 Chinese restaurants where you can enjoy authentic Chinese food.

   

• Ice cream

  

  “Ice crin”, sold at Basha michi Street in Yokohama in the Meiji period is said to have been the first ice cream ever sold in Japan.

   

Chubu

Port of Kanazawa

• Kaga cuisine (jibuni)

  

  Jibuni is a traditional Kaga dish. It is cooked with duck and chicken meat covered with flour and a special ingredient “Sudare-fu”, which is made with vegetables.

   

• Kabura sushi

  

  Salted thin yellowtail fillets are sandwiched between pickled turnip slices and pickled with a mixture of rice and rice malt.

   

Port of Niigata

• Niigata sushi zannmai “the Kiwami”

  

  To celebrate the birth of the ordinance to designate new Niigata city in 2007, sushi makers in Niigata invented a new menu item called “the Kiwami”. It is a careful selection of the finest sushi, including sea urchin, fatty tuna and salmon roe.

   

• Tare katsudon

  

  This is Niigata’s specialty. It is called “tare katsudon”, with small-sized pork cutlets marinated in specially-made salty-sweet soy-based sauce.

   

Port of Shimizu

• Maguro (tuna)

  

  The volume of frozen tuna fish landing at Shimizu Port is the largest in Japan. Shimizu is famous for excellent tuna sushi restaurants. You can sometimes catch a “maguro cutting show” presented to the visitors as a reception event.

   

• Motsu curry

  

  Motsu curry, with pork entrails simmered in curry, is a specialty of Shimizu City.

   

kansai

Port of Kobe

• Kobe beef

  

  Kobe beef is the top beef product made in Kobe city. It is famous not only in Japan but all over the world.

   

• Kobe sweets and bread

  

  Kobe, which developed as a hub port of international trade, is the birthplace of Japan’s sweets. Go into almost any bakery or sweets shop in Kobe and you will be enticed by their offerings.

   

Port of Osaka

• Okonomiyaki

  
  
  © Osaka Convention & Tourism Bureau

  Okonomiyaki is a flat pancake grilled on a hot plate with noodles and a generous helping of chopped cabbage, topped with a special sauce.

   

• Osaka sushi

  
  
  © Osaka Convention & Tourism Bureau

  Osaka sushi specializes in oshi-zushi or hako-zushi (box sushi). Bo-sushi, etc. Sushi rice topped with ingredients such as sea bream are placed in layers in a box and then pressed into a long bar. The bar is then cut into smaller serving sizes and served.

   

Chugoku

Port of Hagi

• Itoko ni

  

  What we have here is a hodgepodge of shiitake mushrooms, minced and steamed fish, shiratama (white rice flour) dumplings. Azuki beans boiled in kelp stock makes the base for this delicious sweet soup.

   

• Shiro uo (white fish)

  

  Shiro uo are small fish of the gobioids family and are harvested in early spring. Usually eaten in deep fried tempura or cooked styles. When eaten live with ponzu sauce, the dish is called odorigui (dancing while being eaten).

   

Port of Hiroshima

• Hiroshima Okonomiyaki

  
  
  Photo Courtesy of Hiroshima Prefecture

  Okonomiyaki is a flour pancake grilled with noodles and a generous portion of chopped cabbage. Okonomi means “what you like” and yaki means “cooked”.

   

• Oyster Dish

  
  
  Photo Courtesy of Hiroshima Prefecture

  Hiroshima is boasting the Japan's largest harvest of oysters. You can enjoy a variety of oyster dish styles including broiled, stewed, fried and boiled (with rice).

   

Port of Sakai

• Izumo soba

  

  Izumo soba is one of Japan’s three major soba varieties, (along with Togakushi soba in Nagano and Wanko soba in Iwate). It is widely eaten in the Izumo region of Shimane Prefecture. It is also called Wariko soba (whole buckwheat soba) and Kamaage soba (served in a hot pot).

   

• Nashi (pear)

  

  Pears are one of the joys of fall. Juicy and crunchy, twentieth century pears are believed to be the king of pears.

   

Port of Uno

• Okayama bara sushi

  

  This is an Okayama specialty. Vinegared rice is arranged with bountiful sushi toppings like sliced raw fish and vegetables.

   

• Okayama fruits

  

  The Okayama region is blessed with fine weather all year around. Because of this, it is one of the leading fruit proders in Japan. You can enjoy fruits such as muscat, pione and white peach in any season.

   

Shikoku

Port of Takamatsu

• Sanuki udon (noodle)

  

  Sanuki udon features a thick and rather stiff type of udon from Kagawa Prefecture. Sanuki is the historic name for the region. There are more than 800 restaurants in the prefecture which serve Sanuki udon.

   

• Wasanbontou (local sugar)

  

  This is a smooth and flavored sugar made from the squeezed juice of sugarcane. It is solidified in a wooden mold to form a cake.

   

Port of Uwajima

• Uwajima taimeshi (sea bream on rice)

  

  Taimeshi is a local dish featuring slices of raw sea bream pickled in soy sauce and eggs and served on top of hot rice.

   

• Katsuo no tataki (sashimi of bonito)

  

  “Tataki” is a kind of sashimi. Bonito is cut into a hunk and its surface is rapidly seared over direct heat. Then it is chilled in cold water and sliced into sashimi. It is usually served with condiments and a dipping sauce.

   

Kyushu

Port of Beppu

• Seki aji, Seki saba (horse mackerel from Seki, mackerel from Seki)

  

  Seki aji and Seki saba, which are caught in the Hoyo Strait and landed at Sagano seki, are well loved local products. Delectable in sashimi dishes.

   

• Tori ten (chicken tempura)

  

  This is a local dish featuring battered and deep fried chicken, usually garnished with soy sauce and mustard.

   

Port of Hakata

• Hakata ramen noodles

  

  Hakata Ramen noodles are characterized by their thinness, which is ideal for thick tonkotsu (pork bone) soup. Some restaurants offer "kaedama" service, in which you can add an additional helping of noodles to your remaining soup.

   

• Fresh seafood

  

  Fresh seafood from the Sea of Genkai is reputed for its taste. There are many izakayas (Japanese style pubs) across the city that offer tasty sashimi and sliced mackerel with sesame, sushi bars that offer fresh sushi which you may want to enjoy with shochu (distilled spirit) of Kyushu.

   

Port of Kagoshima

• Kagoshima black cattle beef, Berkshire pork

  
  
  © K.P.V.B

  Kagoshima black cattle beef, Berkshire pork Kagoshima is one of the most prominent livestock farming area in Japan. Kagoshima Kuroushi (black cattle beef) and Kagoshima Kurobuta (Berkshire pork) are well-known for their excellent taste.

   

• Shirokuma

  
  
  © K.P.V.B

  Shirokuma is a dessert made from shaved ice flavored with specially-made condensed milk, fruits, dried fruits, kanten (agar), etc. It is one of Kagoshima’s specialties. The name Shirokuma was inspired by the image of a polar bear, which the dessert is said to resemble when looked at from top.

   

Port of Miyazaki

• Miyazaki beef

  

  Miyazaki is Japan’s leading producer of kuroge wagyu (Japanese black cattle). Its juicy and rich flavor has received worldwide acclaim.

   

• Chicken nanban

  

  This Miyazaki specialty consisting of tasty, succulent fried chicken cooked nanban-style has become popular all over Japan.

   

Port of Nagasaki

• Nagasaki chanpon

  

  This Japanese noodle dish made from fried pork, seafood and vegetables and a rich chicken stock was invented in Nagasaki.

   

• Shippoku cuisine

  

  Shippoku cuisine has evolved over the years with the blended influences of the food cultures of Japan, China and Holland. You can enjoy this cuisine in traditional Japanese restaurants or hotel banquets in Nagasaki City.

   

Okinawa

Port of Ishigaki

• Yaeyama soba

  

  Yaeyama soba is eaten in the Yaeyama region in Ishigakijima, Okinawa. Okinawan peppers called Pipatsu (long pepper) are usually added according to the customer’s preference.

   

• Ishigaki beef

  

  Ishigaki beef became a brand item upon its being served as the main dish at the dinner party of the Kyushu-Okinawa Summit in 2000.

   

Port of Naha

• Okinawa soba (noodle)

  

  Unlike regular soba, Okinawa soba is made solely from wheat flower (no buckwheat flour is used). Standard toppings are boneless pork ribs, kamaboko (fish paste) and pickled ginger.

   

• Sata andagi

  

  Sata andagi are sweet and doughy deep fried buns similar to Okinawan doughnuts. Though they taste like home-cooking, they are available at tempura shops on the streets and at the market.