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Local specialties
Ago no Yaki
- 31Tottori
A San'in fish-paste product of grilled flying fish surimi, made from western Tottori Prefecture through Shimane Prefecture.

Ramen
Aizu Mountain Salt Ramen
- 07Fukushima
A ramen from Urabandai (Kitashiobara Village) whose soup is made with Aizu mountain salt, produced by boiling down hot spring water.

B-class classics
Akashiyaki
- 28Hyogo
A local dish of Akashi City in which octopus is wrapped in a batter that uses plenty of egg, cooked, and eaten dipped in dashi broth.


B-class classics
An Fry
- 29Nara
A simple Nara snack of sweet bean paste wrapped in dough and deep-fried.

Local specialties
Anago Meshi
- 34Hiroshima
A Miyajima specialty in which kabayaki-grilled anago (conger eel) is laid over rice cooked in dashi.

B-class classics
Ankake Spaghetti
- 23Aichi
A Nagoya noodle dish of stir-fried thick spaghetti topped with a thick, peppery sauce.

Local specialties
Ankou Ryori
- 08Ibaraki
Ibaraki Prefecture's winter monkfish cuisine, enjoyed as ankou nabe, dobu-jiru, tomozu, and more.

Local specialties
Anmochi Zoni
- 37Kagawa
A Kagawa New Year zoni in a white miso broth containing round mochi filled with sweet bean paste, rounds of daikon, and other ingredients.

Ramen
Aoba-style Ramen
- 13Tokyo
A lineage of soy sauce ramen from Nakano, Tokyo, known for its "double soup" combining meat-based and fish-based soups.

Ramen
Arirang Ramen
- 12Chiba
A ramen from the towns of Nagara and Chonan in Chiba, in which onion, garlic, garlic chives, and pork are stir-fried and simmered in a soy sauce soup.

Ramen
Asahikawa Ramen
- 01Hokkaido
Asahikawa ramen that combines a double soup of pork bones, chicken carcasses and seafood with a soy sauce tare, with oil on the surface keeping it from cooling.

Local specialties
Basashi
- 43Kumamoto
A Kumamoto specialty of thinly sliced raw horse meat eaten with condiments and sweet soy sauce.

Ramen
Beef Bone Ramen
- 31Tottori
A regional ramen of central and western Tottori Prefecture, characterized by a soup made with beef bone stock

Ramen
Beppu Cold Noodles
- 44Oita
Cold noodles from Beppu City, Oita Prefecture, with noodles made using buckwheat flour served in a Japanese-style seafood-based broth.

Local specialties
Botan Nabe
- 28Hyogo
A Tamba-Sasayama hot pot in which wild boar meat and seasonal vegetables are simmered in a blend of red and white miso.

Local specialties
Bouze no Sugata Sushi
- 36Tokushima
A sugata-zushi (whole-fish sushi) for Tokushima's autumn festivals in which bouze (ibodai, Japanese butterfish), split open along the back, is wrapped around sushi rice.

Local specialties
Buri Daikon
- 16Toyama
A Toyama simmered dish in which buri (yellowtail) trimmings and thick rounds of daikon are slowly simmered with soy sauce, sugar, and other seasonings.

Local specialties
Buri no Atsumeshi
- 44Oita
A local dish of Saiki, Oita, in which slices of fresh fish such as buri (yellowtail) are marinated in a soy-based sauce and placed on hot rice.

B-class classics
Butadon
- 01Hokkaido
A rice bowl originating in Obihiro, in which thick slices of pork are coated in a sweet soy sauce glaze and placed on rice.

Ramen
Chan-style Ramen
- 13Tokyo
A ramen that pairs a soy sauce soup of clear pork broth (buta chintan) with flat noodles and plenty of chashu, tracing its roots to a shop in Chiyoda Ward, Tokyo.

Local specialties
Chanchan Yaki
- 01Hokkaido
A Hokkaido fishermen's dish in which salmon and seasonal vegetables are steam-grilled and seasoned with miso.

Ramen
Chicken Giblets Ramen
- 06Yamagata
A specialty ramen of Shinjo City, Yamagata Prefecture, combining a fairly light soy sauce soup with well-simmered chicken giblets.


Local specialties
Chitake Soba
- 09Tochigi
Soba from the plains of Tochigi, eaten with a broth made by stir-frying chitake (chichitake mushroom) and eggplant.

Ramen
Cold Ramen
- 06Yamagata
Ramen originating in Yamagata City, with noodles immersed in a cold soy sauce soup, sometimes with ice floating in it.

Local specialties
Dango Jiru
- 44Oita
A local dish of Oita in which wheat-flour dough is stretched by hand into strips and simmered in a miso-based soup.
Local specialties
Deai Shoyu
- 32Shimane
A local soy sauce tradition from the Shussai area of Izumo in Shimane.

Local specialties
Dongara Jiru
- 06Yamagata
A winter soup of the Shonai region in which kandara (midwinter cod) is cut into chunks, flesh and innards alike with nothing wasted, and simmered in a miso-based broth.

Ramen
Edo-style Ramen
- 05Akita
A ramen from Akita City characterized by a soy sauce-based soup, menma (seasoned bamboo shoots) with no nodes (joints), and a spicy condiment.

B-class classics
Fuchu Yaki
- 34Hiroshima
An okonomiyaki from Fuchu City in which minced beef or pork, cabbage, and noodles (soba) are layered and cooked crisp in the fat from the minced meat.


B-class classics
Fujinomiya Yakisoba
- 22Shizuoka
A chewy noodle dish and a beloved local B-grade classic.


Local specialties
Fukagawa Don
- 13Tokyo
A dish from Fukagawa, Tokyo, in which green onions and raw asari clams are briefly simmered in miso and poured, broth and all, over rice.

Local specialties
Fuku Ryori
- 35Yamaguchi
Dishes centered on Shimonoseki in which fuku (fugu, or pufferfish) is enjoyed as sashimi, hot pot, and more.

Ramen
Fukui Ramen
- 18Fukui
Ramen of Fukui, which includes shio (salt) ramen in clear chicken broth and white chicken broth (paitan) ramen, as well as Tsuruga's street-stall ramen and Takefu's chuka soba

Ramen
Funabashi Sauce Ramen
- 12Chiba
A local ramen of Funabashi City, characterized by a darkish soup with Worcestershire sauce as its base flavor.

Local specialties
Funazushi
- 25Shiga
A Shiga narezushi in which fish such as egg-bearing nigorobuna crucian carp from Lake Biwa are salted, then packed in rice and fermented.

Local specialties
Futomaki Sushi
- 12Chiba
Thick rolled festival sushi handed down mainly in the Kazusa and Shimosa areas of Chiba Prefecture, with colorful designs appearing on the cut surface.

Local specialties
Game Ni
- 40Fukuoka
A Fukuoka simmered dish, also called chikuzen-ni, in which chicken and vegetables are stir-fried and then simmered in dashi and seasonings.


Local specialties
Gomadashi Udon
- 44Oita
A local dish of Saiki, Oita, in which gomadashi, a seasoning made from grilled fish and sesame, is placed on kake udon (udon in hot broth).

Local specialties
Goya Champuru
- 47Okinawa
An Okinawan home-style dish of goya (bitter melon), shima-dofu (Okinawan island tofu), pork belly, and egg stir-fried together.

Local specialties
Gu Zoni
- 42Nagasaki
A zoni (mochi soup) packed with ingredients from the Shimabara Peninsula, in which round mochi and ingredients from the mountains and sea are simmered in an earthenware pot.

Ramen
Hachinohe Ramen
- 02Aomori
Hachinohe City ramen that pairs a light soy sauce soup made with niboshi broth with hand-rubbed thin curly noodles.

Ramen
Hachioji Ramen
- 13Tokyo
A soy sauce ramen from Hachioji, Tokyo, characterized by chopped onion and a layer of lard covering the surface.

Ramen
Hakata Ramen
- 40Fukuoka
Tonkotsu ramen served mainly in Fukuoka City, characterized by a milky-white soup based on pork bones and ultra-thin straight noodles.

Local specialties
Hako Sushi
- 27Osaka
An Osaka pressed sushi in which sushi rice and toppings such as sea bream, shrimp, anago (conger eel) and tamagoyaki (rolled omelet) are layered in a wooden frame, pressed and cut into bite-size pieces.

Ramen
Hakodate Ramen
- 01Hokkaido
Hakodate Ramen that pairs a clean, clear salt-flavored soup with thin straight noodles.
Ramen
Hamamatsu Gyoza Ramen
- 22Shizuoka
The Hamamatsu style of enjoying ramen together with the city's famous gyoza.

Local specialties
Harako Meshi
- 04Miyagi
A local dish of Watari Town, Miyagi Prefecture, in which rice cooked in salmon simmering liquid is topped with simmered salmon and ikura (salmon roe).

Local specialties
Herahera Dango
- 14Kanagawa
An ankoro mochi handed down in Sajima, Yokosuka City, in which dumplings are flattened, boiled, and coated with anko.

Ramen
Hikone Champon
- 25Shiga
A champon originating in Hikone, Shiga Prefecture, in which plenty of vegetables are simmered in a Japanese-style soup of bonito and kombu dashi

B-class classics
Himeji Oden
- 28Hyogo
Himeji oden, eaten with ginger soy sauce poured over it or used as a dip.

Ramen
Himeji Ramen
- 28Hyogo
Ramen of the Harima region centered on Himeji City, characterized by ginger placed on a soy sauce-based soup

Ramen
Himi Shrimp Ramen
- 16Toyama
Himi ramen built on a pork-bone shio (salt) ramen base and combined with the umami of Toyama white shrimp

Ramen
Hinai Chicken Ramen
- 05Akita
Akita Prefecture ramen with a light flavor, based on Hinai-jidori chicken.

Ramen
Hiratsuka Tanmen
- 14Kanagawa
A Hiratsuka tanmen topped with wakame, onion, and menma in a clear soup with a pronounced sourness.

Ramen
Hiroshima Ramen
- 34Hiroshima
Ramen from around Hiroshima City with a light, brown tonkotsu shoyu soup simmered from pork bones and chicken bones

B-class classics
Hiroshima Tsukemen
- 34Hiroshima
Hiroshima tsukemen in which noodles chilled in ice water and boiled vegetables are eaten with a spicy dipping sauce flavored with chili pepper and chili oil.

Local specialties
Hiroshima-style Okonomiyaki
- 34Hiroshima
Layers of cabbage, noodles, and toppings cooked on a hot plate.

Local specialties
Hiroshimana Zuke
- 34Hiroshima
A pickle handed down mainly in the Kawauchi district of Hiroshima City, made by first rough-pickling Hiroshimana greens in salt and then giving them a main pickling with koji and other ingredients.

B-class classics
Hita Yakisoba
- 44Oita
Yakisoba from Hita City, made by cooking the noodles on an iron griddle until browned and crisp.

Local specialties
Hitsumabushi
- 23Aichi
A Nagoya dish of sliced kabayaki eel placed on rice in an ohitsu (wooden rice tub), eaten while changing the flavor with condiments and dashi.

Local specialties
Hittsumi
- 03Iwate
An Iwate soup in which thinly stretched wheat-flour dough is torn by hand and simmered in a dashi containing chicken and vegetables.

Local specialties
Hiyajiru
- 45Miyazaki
A Miyazaki local dish in which a cold soup of dissolved grilled miso is poured over hot barley rice.

Local specialties
Hiyajiru Udon
- 11Saitama
A summer local dish of Saitama in which udon is dipped in a cold sauce of sesame and miso combined with summer vegetables.

Ramen
Horse Meat Ramen
- 06Yamagata
A soy sauce ramen from Nagai City, Yamagata Prefecture, topped with slowly simmered horse-meat chashu.

Local specialties
Houba Miso
- 21Gifu
A local dish of the Hida-Takayama area in which miso is placed on a houba (magnolia leaf) and eaten as it grills.


B-class classics
Hunton Rice
- 17Ishikawa
A Kanazawa Western-style dish of ketchup-flavored butter rice wrapped in a thin omelet and topped with fried white fish and tartar sauce.

Local specialties
Ichigo Ni
- 02Aomori
A clear soup made with sea urchin and abalone from the Pacific coast of the Nanbu region of Aomori Prefecture, including Hachinohe City.

Ramen
Ichihara Ramen
- 12Chiba
A local miso ramen of Ichihara City, Chiba, topped with mamezo, oni-oroshi (coarsely grated) Ichihara-grown daikon, and leafy greens.

Local specialties
Iga Manju
- 11Saitama
A festive local dish of northeastern Saitama Prefecture in which an anko-filled manju is covered with sekihan (red bean rice) and steamed.

Local specialties
Igai Jiru
- 31Tottori
A shellfish soup from Aoya-cho, Tottori City, in which igai (a mussel-like shellfish) is simmered in water and sake and seasoned with miso.

Local specialties
Ikanago no Kugini
- 28Hyogo
A tsukudani from Harima, Settsu, and Awaji in which young ikanago (sand lance) are simmered down with soy sauce, sugar, and ginger to a sweet-savory finish.

Local specialties
Ikasumi Shiru
- 47Okinawa
An Okinawan soup of bigfin reef squid, pork, and nigana (bitter greens) simmered together and turned jet black with squid ink.

Local specialties
Ikinari Dango
- 43Kumamoto
A Kumamoto local snack in which a slice of sweet potato and anko (sweet bean paste) are wrapped in wheat-flour dough and steamed.

B-class classics
Imabari Yaki-buta Tamago Meshi
- 38Ehime
A local rice bowl from Imabari: rice topped with yaki-buta (roast pork) and a sunny-side-up egg with a runny yolk, finished with a sweet and savory sauce.

B-class classics
Imobota
- 29Nara
A Nara botamochi made by cooking and mashing non-glutinous rice with taro and wrapping it in red bean paste.

Local specialties
Imoni
- 06Yamagata
A Yamagata local dish of taro simmered with meat and other ingredients: inland versions use beef with soy sauce, while the Shonai version uses pork with miso.

Local specialties
Inaka Sushi
- 39Kochi
A Kochi vegetable sushi topped with mountain produce such as myoga, ryukyu and konnyaku.

Local specialties
Inaniwa Udon
- 05Akita
A dried udon of flat, thin noodles made by hand-stretching, originating in Inaniwa, Yuzawa City, Akita Prefecture.

Ramen
Ise Lobster Ramen
- 24Mie
Miso ramen that makes the most of the flavor of Ise lobster (Japanese spiny lobster).

Local specialties
Ise Udon
- 24Mie
Ise's udon, in which thick, soft noodles are coated with a dark, dashi-rich sauce made with tamari soy sauce.

Local specialties
Ishikari Nabe
- 01Hokkaido
A hot pot dish from the Ishikari region of Hokkaido in which chunks and trimmings of salmon are simmered with vegetables in kombu dashi and seasoned with miso.

B-class classics
Ishinomaki Yakisoba
- 04Miyagi
Yakisoba from Ishinomaki, Miyagi Prefecture, in which noodles that have turned brown from being steamed twice are steam-fried with seafood broth.

Ramen
Iso Ramen
- 03Iwate
Light, salt-flavored ramen from the Sanriku coast of Iwate Prefecture, topped with seaweed and seafood.

Local specialties
Iwakuni Sushi
- 35Yamaguchi
A pressed sushi from Iwakuni City, Yamaguchi Prefecture, made by stacking layers decorated with shredded thin omelet, vinegar-pickled Iwakuni lotus root (a local specialty), and other toppings, then weighting it down.

Local specialties
Iwashi no Goma Zuke
- 12Chiba
A local dish of Kujukuri Town, Chiba Prefecture, in which salt-cured Japanese anchovies are pickled with toasted sesame seeds, red chili peppers, and other ingredients.

Local specialties
Izumo Soba
- 32Shimane
Dark-colored soba from the Izumo region, made by grinding buckwheat with its hulls and eaten cold as warigo soba or hot as kamaage soba.

Local specialties
Jakoten
- 38Ehime
A deep-fried fish paste cake from the Nanyo region of Ehime Prefecture, made by grinding small fish together with their skin and bones and frying the paste.

Local specialties
Jibu Ni
- 17Ishikawa
A thickened simmered dish from Ishikawa Prefecture in which duck dusted with wheat flour is simmered with sudare-fu (wheat gluten sheets) and vegetables.

Local specialties
Jidori no Sumibiyaki
- 45Miyazaki
A Miyazaki Prefecture local specialty of jidori (local chicken) seasoned with salt or the like and grilled over a strong charcoal fire.

Local specialties
Jingisukan
- 01Hokkaido
A Hokkaido dish of lamb or mutton grilled with vegetables on a special pan with a raised center.

Ramen
Jiro-style Ramen
- 13Tokyo
Tokyo-born lineage famous for extra-thick noodles under mountains of vegetables and garlic.

Ramen
Jumonji Ramen
- 05Akita
Ramen from Jumonji in Yokote City, pairing curly noodles with a light soup of bonito, kombu, and niboshi broth seasoned with white soy sauce.

Local specialties
Kabura Sushi
- 17Ishikawa
A narezushi from Ishikawa Prefecture in which salted buri (yellowtail) is sandwiched in salted kabura (turnip) and pickled in amazake made with koji.

Ramen
Kagoshima Ramen
- 46Kagoshima
Kagoshima ramen that pairs medium-thick noodles with a light tonkotsu broth that also uses chicken bones and vegetables.

Local specialties
Kaki no Dote Nabe
- 34Hiroshima
A Hiroshima hot pot in which oysters are simmered while breaking down miso spread like an embankment (dote) around the rim of the pot.

Local specialties
Kakinoha Sushi
- 29Nara
Pressed sushi from the Gojo and Yoshino areas of Nara Prefecture, made by wrapping salt-cured mackerel and vinegared rice in persimmon leaves.

Local specialties
Kamo Nabe
- 25Shiga
A winter local dish of Nagahama in which duck meat is simmered with vegetables such as green onion and with tofu.

Local specialties
Kamo Nasu no Dengaku
- 26Kyoto
A Kyoto City summer dish of Kamo eggplant cut into rounds, slowly fried in oil and topped with dengaku miso.

Ramen
Kanagawa Light Ramen
- 14Kanagawa
A light soy sauce-flavored ramen with thin noodles, served in some parts of Kanagawa Prefecture such as Yokohama City and Ebina City.

Ramen
Kanazawa Curry Ramen
- 17Ishikawa
The signature curry ramen of a long-established ramen shop popular with market workers in Kanazawa

Local specialties
Kani Jiru
- 31Tottori
A winter miso soup from Tottori Prefecture made with oyagani (female snow crab) and daikon radish.

Local specialties
Kanko Yaki
- 14Kanagawa
An oyaki-like dish from the Tsukui area of Sagamihara City, in which seasonal fillings are wrapped in a wheat-flour wrapper, grilled, and then steamed.

Local specialties
Karashi Renkon
- 43Kumamoto
A Kumamoto local dish in which the holes of a lotus root are filled with miso and Japanese mustard, then coated in batter and deep-fried.

Local specialties
Karashi Renkon
- 43Kumamoto
A Kumamoto local dish in which the holes of lotus root are stuffed with mustard miso, then coated in batter and deep-fried.

Ramen
Kasaoka Ramen
- 33Okayama
Ramen from Kasaoka, Okayama Prefecture, with a clear chicken-bone soy sauce soup topped with chashu made from simmered chicken

B-class classics
Kashimin Yaki
- 27Osaka
An issen yoshoku from Kishiwada, made by cooking a wheat flour batter topped with cabbage, mature hen, and minced beef fat.

Local specialties
Katsuo no Tataki
- 39Kochi
A Kochi dish of bonito quickly seared on the surface, cut into thick slices, served with garlic and other condiments, and eaten with a mixed vinegar dressing.

B-class classics
Katsuura Tantanmen
- 12Chiba
A local ramen from Katsuura, Chiba Prefecture, with a soy sauce-based soup that uses plenty of chili oil, plus onions and ground meat.

Local specialties
Kawara Soba
- 35Yamaguchi
A dish from Kawatana Onsen in Yamaguchi in which cha soba (green tea soba), beef, and shredded thin omelet are placed on a heated roof tile and eaten with noodle dipping sauce.

Local specialties
Keihan
- 46Kagoshima
An Amami local dish in which shredded chicken, thin strips of egg crepe, and other toppings are placed on rice and covered with chicken-bone broth.

Ramen
Kesennuma Ramen
- 04Miyagi
A local ramen from Kesennuma City, Miyagi Prefecture, whose certification criteria include a salt or soy sauce flavor made with saury aroma oil.

Local specialties
Kibinago Ryori
- 46Kagoshima
Kagoshima dishes in which kibinago (silver-stripe round herring) is enjoyed as sashimi, tempura, salt-grilled, and in other ways.

Local specialties
Kiimo Konnyaku Ryori
- 10Gunma
A Gunma local dish that makes use of the konnyaku potato (konjac corm), for enjoying konnyaku made from raw konnyaku potatoes (kiimo) and the like.


Local specialties
Kiritampo Nabe
- 05Akita
A hot pot from northern Akita Prefecture in which "tampo" (mashed rice skewered and grilled) is simmered with chicken and vegetables in chicken-bone broth.

Ramen
Kitakata Ramen
- 07Fukushima
Ramen from Kitakata City, Fukushima Prefecture, combining flat, aged, high-hydration noodles with a soy sauce–flavored soup.

Ramen
Kobe Ramen
- 28Hyogo
Ramen of Kobe City and the Hanshin area, with straight noodles topped with chashu, boiled bean sprouts, and green onions


B-class classics
Kokura Yaki Udon
- 40Fukuoka
Yaki udon originating in Kokura, Kitakyushu, made by stir-frying dried udon noodles.

Ramen
Koriyama Black
- 07Fukushima
A soy sauce ramen from Koriyama City, Fukushima Prefecture, notable for its jet-black soup made with dark soy sauce (koikuchi shoyu) and tamari soy sauce.
Ramen
Koshu Chicken Giblets Ramen
- 19Yamanashi
Yamanashi local ramen served with sweet simmered chicken giblets.

Local specialties
Kozuyu
- 07Fukushima
A celebratory soup of the Aizu region in which ingredients from the mountains and sea are simmered in kaibashira (dried shellfish adductor) stock and served in teshiozara dishes.

Local specialties
Kujira Tatsuta Age
- 30Wakayama
A local dish of Wakayama Prefecture made by cooking whale meat as tatsuta-age.

Ramen
Kumamoto Ramen
- 43Kumamoto
Kumamoto ramen with a soup of pork bones combined with chicken bones, accented with burnt garlic and mayu (garlic oil).

Local specialties
Kuri Kinton
- 21Gifu
A wagashi from the Tono area of Gifu in which steamed chestnuts are cooked down with sugar and squeezed in a cloth into a chestnut shape.

Ramen
Kurume Ramen
- 40Fukuoka
Kurume City ramen with a rich tonkotsu soup made by the "yobimodoshi" method, in which the soup in a hagama (flanged cauldron) is simmered while being continually topped up.

Local specialties
Kusaya
- 13Tokyo
A dried fish specialty of the Izu Islands, made by soaking fish such as muroaji (mackerel scad) and flying fish in kusaya brine and drying them.

Ramen
Kushiro Ramen
- 01Hokkaido
Kushiro Ramen that pairs a light soy sauce soup made with bonito dashi with ultra-thin curly noodles.

Ramen
Kyoto Ramen
- 26Kyoto
Kyoto ramen centered on rich, heavy soup styles such as thick soy sauce, pork back fat and tori paitan (creamy chicken broth).

Local specialties
Kyoto Tsukemono
- 26Kyoto
A general term for pickles with ingredients or origins unique to Kyoto, such as senmaizuke, suguki-zuke and shibazuke.

B-class classics
Maizuru Nikujaga
- 26Kyoto
Maizuru's nikujaga, based on the "umani" (sweet simmered dish) in a former Imperial Navy cookery textbook, from a city that claims to be the birthplace of nikujaga.

Local specialties
Mamakari Sushi
- 33Okayama
An Okayama sushi of vinegar-pickled mamakari (sappa) placed on hand-shaped vinegared rice.

B-class classics
Mambo Yaki
- 29Nara
Nara griddle snack of thin batter topped with fillings in issen-yoshoku style.

Local specialties
Masu Sushi
- 16Toyama
A Toyama pressed sushi in which salted trout and vinegared rice are layered on bamboo leaves lining a magewappa (bentwood box) and pressed.


Ramen
Matsuyama Ramen
- 38Ehime
Ramen of Matsuyama, Ehime Prefecture, which includes the Hyo style, with a sweet soup and chashu, and a seafood-stock style

Local specialties
Mehari Sushi
- 30Wakayama
A local dish of southern Wakayama Prefecture in which a large rice ball is wrapped in salt-pickled takana (mustard green) leaves.

Ramen
Miso Curry Milk Ramen
- 02Aomori
A local ramen from Aomori City made by adding curry powder and milk to miso ramen soup.

Local specialties
Miso Nikomi Udon
- 23Aichi
An Aichi noodle dish in which firm, chewy udon is simmered in a clay pot in a Hatcho miso-based broth.

Ramen
Mito Domain Ramen
- 08Ibaraki
A Mito ramen that recreates noodles Tokugawa Mitsukuni is said to have eaten, made with lotus root flour and served with goshin, the five pungent condiments.

Local specialties
Miwa Somen
- 29Nara
Hand-stretched somen noodles produced in the Nara Basin during its cold, dry winters.

Ramen
Miyako Ramen
- 03Iwate
Ramen from Miyako City, Iwate Prefecture, pairing a clear niboshi-based soy sauce soup with curly noodles.

Ramen
Miyazaki Spicy Noodles
- 45Miyazaki
A spicy noodle dish originating in Nobeoka, pairing firm, chewy noodles with a bright red soup of chili pepper, garlic, garlic chives and beaten egg.

Local specialties
Mizutaki
- 40Fukuoka
A Fukuoka hot pot in which chicken and vegetables are cooked in a broth made by simmering bone-in young chicken, and eaten with ponzu.

B-class classics
Moji Yaki Curry
- 40Fukuoka
A local dish originating in Mojiko, in which curry and cheese or egg are placed on rice and baked in an oven.

B-class classics
Morioka Jajamen
- 03Iwate
One of Morioka's three great noodle dishes: flat noodles topped with meat miso, cucumber, and green onion and mixed before eating.

Ramen
Nagasaki Champon
- 42Nagasaki
A Nagasaki noodle dish in which meat, seafood and vegetables are stir-fried and then simmered in broth together with the noodles.


Ramen
Nagoya Taiwan Ramen
- 23Aichi
A spicy ramen originating in Nagoya, topped with ground meat and garlic chives stir-fried with chili pepper and garlic

Ramen
Nakatsu Ramen
- 44Oita
Ramen from Nakatsu City, Oita Prefecture, eaten in a soy sauce tonkotsu broth.

Ramen
Nara Ramen
- 29Nara
Nara ramen centered on "stamina ramen," served at many shops in Nara Prefecture

Ramen
New Tantanmen
- 14Kanagawa
A tantanmen centered on Kawasaki City, known for its salt-flavored soup with beaten egg, garlic, and chili pepper.

Ramen
Niigata Back Fat Ramen
- 15Niigata
A ramen born in Tsubame City, with a soy sauce soup based on seafood dashi such as niboshi, extra-thick noodles, and a large amount of pork back fat on top.

Ramen
Niigata Rich Miso Ramen
- 15Niigata
A Niigata ramen that pairs a rich miso soup with thick noodles, adjusted to the desired strength with wari soup (a separate dilution broth).

Local specialties
Nishin no Sansho Zuke
- 07Fukushima
An Aizu local dish in which migaki nishin (dried herring) is layered with sansho leaves and pickled in soy sauce, vinegar, and sake.

Local specialties
Noppe
- 15Niigata
A Niigata simmered dish made mainly of taro, with vegetables and mushrooms cooked in a lightly seasoned broth and thickened.

Ramen
Odawara-style Ramen
- 14Kanagawa
A ramen characterized by a clear pork-bone soy sauce soup and flat curly noodles, said to have originated in Yugawara Town.

Ramen
Odawara-style Tantanmen
- 14Kanagawa
A tantanmen originating in Odawara, characterized by a sweet and spicy soup with a strong, ankake-like thickness, made with ground meat and doubanjiang.

Ramen
Ofunato Saury Ramen
- 03Iwate
A local ramen from Ofunato City, Iwate Prefecture, made with Pacific saury landed at Ofunato.

Ramen
Ogikubo Ramen
- 13Tokyo
A ramen from Ogikubo, Tokyo, combining a seafood dashi of katsuobushi (dried bonito) and niboshi (dried sardines) with dark soy sauce.

Ramen
Oil Soba
- 13Tokyo
A soupless noodle dish that spread from the Musashino area of Tokyo, eaten by coating the noodles with the tare and oil at the bottom of the bowl.

Local specialties
Okayama Bara Sushi
- 33Okayama
A colorful Okayama chirashi sushi made with Setouchi seafood and vegetables, also called matsuri-zushi.

Ramen
Okayama Ramen
- 33Okayama
A soy sauce-flavored regional ramen made since long ago, centered on shops in Okayama City

Ramen
Okhotsk Scallop Salt Ramen
- 01Hokkaido
A salt ramen from the Okhotsk region topped with whole dried Okhotsk scallop adductors that have been rehydrated by steaming.

Local specialties
Okinawa Soba
- 47Okinawa
An Okinawan noodle dish of fairly thick wheat-flour noodles in a pork-bone and katsuobushi broth, topped with sanmainiku (pork belly) and more.

Local specialties
Okkirikomi
- 10Gunma
A local noodle dish of Gunma in which wide wheat-flour noodles are simmered with vegetables and mushrooms without being boiled first.

Ramen
Onomichi Ramen
- 34Hiroshima
Ramen from around Onomichi, Hiroshima Prefecture, pairing flat noodles with a soy sauce soup topped with floating pork back fat


Local specialties
Oroshi Soba
- 18Fukui
Buckwheat noodles served with a refreshing grated daikon dipping sauce.

Ramen
Osaka Black Ramen
- 27Osaka
"Osaka Black," a soy sauce ramen with a simmered egg, served at a soy sauce ramen specialty shop in Dotonbori, Osaka

Ramen
Osaka Shoyu Ramen
- 27Osaka
Takaida-style ramen from Higashinari Ward in Osaka City and from Higashiosaka City, characterized by extra-thick straight noodles and a strong soy sauce soup

Local specialties
Oyaki
- 20Nagano
A Shinshu local dish in which fillings such as vegetables are wrapped in a thin wrapper of wheat or buckwheat flour and then grilled or steamed.

Local specialties
Rafute
- 47Okinawa
Okinawa's kakuni (braised pork cubes), made by slowly simmering skin-on pork belly with awamori (Okinawan distilled liquor), sugar and soy sauce.

Local specialties
Saba no Heshiko
- 18Fukui
A preserved food from the Wakasa area of Fukui, made by salting mackerel and then packing it in rice bran.

Ramen
Saga Ramen
- 41Saga
Saga Ramen from Saga City, featuring slightly thick, soft noodles in a tonkotsu (pork bone) broth that is restrained in salt and fat, topped with a raw egg.

Ramen
Sakata Ramen
- 06Yamagata
Ramen from Sakata City, Yamagata Prefecture, characterized by a light soy sauce flavor with seafood dashi such as niboshi and grilled-and-dried flying fish, and by house-made noodles.

Local specialties
Sakura Ebi no Kakiage
- 22Shizuoka
A Shizuoka Prefecture kakiage of raw sakura shrimp from Suruga Bay bound with wheat flour and water and deep-fried.

Ramen
Sanma Ramen
- 14Kanagawa
A ramen originating in Yokohama, topped with stir-fried bean sprouts, napa cabbage, and pork thickened into an ankake sauce.

Local specialties
Sanma Sushi
- 30Wakayama
A local sushi of southern Wakayama Prefecture in which vinegar-cured Pacific saury is placed on sushi rice, pressed and shaped.

Ramen
Sano Ramen
- 09Tochigi
Ramen from Sano City, Tochigi Prefecture, combining irregular curly noodles kneaded with a green bamboo pole and a clear soy sauce–flavored soup.

Local specialties
Sanuki Udon
- 37Kagawa
Kagawa's udon, known for its strongly firm, chewy noodles and dashi made with iriko and kombu.

B-class classics
Sanzoku Yaki
- 20Nagano
A fried dish from the Chushin region of Nagano Prefecture in which chicken thigh is marinated in a garlicky soy sauce marinade, coated with katakuriko (potato starch) and deep-fried.


Local specialties
Sara-bachi Ryori
- 39Kochi
A Kochi banquet dish in which sashimi, katsuo no tataki (seared bonito), sushi, simmered dishes, and more are arranged on large platters.

Local specialties
Sasa Sushi
- 15Niigata
A local sushi of the Joetsu area of Niigata in which vinegared rice is placed on kuma-zasa (bamboo grass) leaves and colorfully topped with mountain vegetables and other ingredients.

B-class classics
Satsuma Age
- 46Kagoshima
A fish-paste product called "tsukeage" in Kagoshima, made by mixing ground fish with tofu and local sake and deep-frying it.

B-class classics
Sauce Katsudon
- 07Fukushima
A katsudon from Aizu, Fukushima Prefecture, in which a tonkatsu pork cutlet coated in sauce is placed on rice lined with shredded cabbage.

Local specialties
Senbei Jiru
- 02Aomori
Southern Aomori soup of nanbu senbei crackers simmered in the pot.

Local specialties
Shijimi Shiru
- 32Shimane
A soup made with Yamato shijimi clams from Lake Shinji and eaten daily in the Izumo region.

B-class classics
Shikishiki
- 29Nara
A Nara snack dating from before the war, made by thinly cooking a batter of wheat flour mixed with water and sugar.



Ramen
Shimodate Ramen
- 08Ibaraki
Ramen from Chikusei City (formerly Shimodate City), Ibaraki Prefecture, with a dark soy sauce and chicken-carcass soup topped with chicken chashu.

B-class classics
Shimonoseki Fuku Karaage
- 35Yamaguchi
Karaage from the Shimonoseki area and elsewhere, in which seasoned pufferfish meat is coated in flour and quickly deep-fried.

Ramen
Shimonoseki Puffer Fish Salt Ramen
- 35Yamaguchi
Shimonoseki ramen drawing pufferfish stock into salt broth.

Local specialties
Shimotsukare
- 09Tochigi
A Tochigi local dish in which daikon grated with an oni-oroshi (coarse grater), soybeans, salted salmon heads, and other ingredients are simmered with sake lees.

Ramen
Shinpukusaikan-style Ramen
- 26Kyoto
The ramen of Shinpukusaikan in Kyoto, characterized by a black soup of chicken-bone and pork-bone stock seasoned with strong soy sauce

Ramen
Shinshu Miso Ramen
- 20Nagano
A Nagano regional ramen with a soup made from 100% Shinshu miso, Shinshu apples as a secret ingredient, and large-cut green onions

Local specialties
Shinshu Soba
- 20Nagano
Nagano Prefecture's representative local dish, made with buckwheat long grown in the cool highlands.

Local specialties
Shippoku Ryori
- 42Nagasaki
Nagasaki banquet cuisine in which Japanese, Chinese, and Dutch dishes are served on large platters and shared at a round table.

Ramen
Shirakawa Ramen
- 07Fukushima
Ramen from Shirakawa City, Fukushima Prefecture, with firm, chewy hand-made curly noodles and a clear soy sauce soup.

Local specialties
Shiro Miso Zoni
- 27Osaka
An Osaka New Year zoni in which round mochi, sliced rounds of daikon and carrot, and taro go into a white miso soup.

B-class classics
Shirokuma
- 46Kagoshima
A Kagoshima shaved-ice dessert in which shaved ice is drizzled with condensed milk and colorfully topped with fruit and adzuki beans.

Local specialties
Shoyu Mame
- 37Kagawa
A Kagawa bean dish in which roasted dried fava beans are steeped, while still hot, in a seasoning liquid of soy sauce, sugar, and chili pepper.

Local specialties
Soba Kome Jiru
- 36Tokushima
A Tokushima local dish in which soba kome (buckwheat boiled in salted water and hulled) is simmered in broth with vegetables and meat.

Local specialties
Soboro Natto
- 08Ibaraki
A preserved food from around Mito City in which natto is mixed with wari-boshi daikon (split dried daikon radish) and marinated in soy sauce and other seasonings.

B-class classics
Soup Curry
- 01Hokkaido
A curry originating in Sapporo, in which large-cut ingredients are served in a spiced soup not thickened with wheat flour.

Ramen
Spicy Miso Ramen
- 06Yamagata
Ramen from Nan'yo City, Yamagata Prefecture, in which medium-thick curly noodles in a miso-based soup are topped with spicy miso containing chili pepper, which is dissolved into the soup as you eat.

Ramen
Squid Ink Ramen
- 02Aomori
Ramen from Ohata in Mutsu City, Aomori Prefecture, in which black noodles kneaded with squid ink are eaten in a clear, salt-flavored scallop broth.


B-class classics
Sukimi Modern
- 29Nara
A modern-yaki from Yamatotakada, Nara Prefecture, made with offal such as the chicken offal called "sukimi."

Local specialties
Suko Sushi
- 41Saga
Box sushi from the Suko district of Shiroishi Town, Saga Prefecture, in which vinegared rice packed into a morofuta (shallow tray) is topped with ingredients and cut into portions.

Ramen
Susaki Ramen
- 39Kochi
Nabeyaki ramen from Susaki, Kochi Prefecture, with a mature-hen chicken-bone soy sauce soup and thin noodles served piping hot in a clay pot

B-class classics
Taco Rice
- 47Okinawa
A dish originating in Kin Town, with spiced ground meat, lettuce, cheese, and tomato on rice.

Local specialties
Tai Meshi
- 38Ehime
A local dish of Ehime in which a whole sea bream is cooked with rice, then its flesh is flaked and mixed in.


Ramen
Takeoka Ramen
- 12Chiba
A ramen originating in Takeoka, Futtsu City, Chiba Prefecture, with a black soup made by diluting the soy sauce tare used to simmer chashu with hot water, topped with diced onion.

Local specialties
Tako Meshi
- 28Hyogo
A takikomi gohan (rice cooked with seasoned ingredients) from Awaji Island and eastern Harima, in which madako (common octopus) from the Harima Sea is cooked with rice in dashi and seasonings.

Local specialties
Tarai Udon
- 36Tokushima
A local dish of Donari-cho, Awa City, Tokushima Prefecture, in which kamaage udon is transferred along with its cooking water into a tarai (tub) and eaten with dipping sauce.

B-class classics
Tare Katsudon
- 15Niigata
A Niigata City katsudon in which a freshly fried cutlet is dipped in a sweet-savory soy sauce tare and placed on rice.

Ramen
Tea Ramen
- 11Saitama
A local specialty of Tsurugashima City featuring firm, chewy noodles made with ingredients such as matcha from Tsurugashima-grown Sayama tea.

Local specialties
Tekone Sushi
- 24Mie
A sushi from Ise-Shima, Mie, associated with fishermen, in which red-fleshed fish such as katsuo (skipjack tuna) marinated in sauce is combined with vinegared rice.

Ramen
Tenri Ramen
- 29Nara
A mildly spicy, soy sauce-based ramen from Tenri, Nara Prefecture, with vegetables, mainly napa cabbage, and a strong hit of garlic

B-class classics
Tochio Aburage
- 15Niigata
Tochio's specialty fried tofu from Echigo, larger and thicker than ordinary aburaage, carrying on a tradition dating from the Edo period.

Ramen
Tokushima Ramen
- 36Tokushima
Ramen of Tokushima Prefecture with soups in three types (white, brown, and yellow), topped with sweet-savory pork belly

Ramen
Tokyo Ramen
- 13Tokyo
A Tokyo soy sauce ramen that pairs a clear soy sauce soup made mainly from chicken bones with medium-thin curly noodles.

Local specialties
Tonkotsu Ni
- 46Kagoshima
A Kagoshima local dish in which bone-in pork ribs are stir-cooked with shochu and then simmered with vegetables in miso and brown sugar.

Ramen
Tori Chuka
- 06Yamagata
A Yamagata Prefecture noodle dish of Chinese-style noodles in Japanese-style soba-tsuyu broth, topped with chicken, tenkasu (tempura bits), and nori.

Local specialties
Tori Ten
- 44Oita
An Oita dish of seasoned chicken fried as tempura and eaten with vinegared soy sauce served with hot mustard paste.

B-class classics
Towada Bara Yaki
- 02Aomori
A dish from Towada City, Aomori Prefecture, in which beef belly and plenty of onions are cooked on an iron griddle with a sweet-savory soy-based sauce.

Ramen
Toyama Black Ramen
- 16Toyama
Ramen originating in Toyama City, with a black soup of dark soy sauce accented with coarsely ground black pepper.

B-class classics
Toyokawa Inari Sushi
- 23Aichi
Inari sushi of sweet-savory simmered fried tofu pouches stuffed with vinegared rice, popular in the temple town of Toyokawa Inari.

Ramen
Tsugaru Ramen
- 02Aomori
Ramen from the Tsugaru region of Aomori Prefecture, with broth made from niboshi (boiled and dried small fish) and yakiboshi (grilled and dried small fish).

Local specialties
Tsukeage
- 46Kagoshima
A sweet-style fried kamaboko (fish cake) from Kagoshima, made by mixing tofu and local sake into fish paste and deep-frying it.

Local specialties
Unagi Kabayaki
- 22Shizuoka
Eel kabayaki from Hamamatsu, where eel farming began, available in both the Kanto style and the Kansai style.

B-class classics
Utsunomiya Gyoza
- 09Tochigi
The local gyoza of Utsunomiya City, Tochigi Prefecture, based on pan-fried gyoza, with deep-fried and boiled gyoza also popular.

Local specialties
Uwajima Tai Meshi
- 38Ehime
A tai meshi from Uwajima and elsewhere in the Nanyo region in which sea bream sashimi is marinated in an egg-based sauce and poured, sauce and all, over hot rice.

Ramen
Wakayama Ramen
- 30Wakayama
A regional ramen served mainly in Wakayama City, pairing a tonkotsu shoyu (pork bone and soy sauce) soup with thin straight noodles

Local specialties
Wanko Soba
- 03Iwate
Iwate soba in which a server keeps placing single mouthfuls of warm soba into your bowl, and you keep taking refills until you are full.

Ramen
White Gow Ramen
- 12Chiba
A local ramen of Sodegaura, Chiba, characterized by a white soup made with milk.


Local specialties
Yobuko Ika no Iki-zukuri
- 41Saga
A specialty of Yobuko in Karatsu City, Saga, in which squid scooped from a tank is quickly prepared and served while its flesh is still translucent.

Ramen
Yokohama Ie-kei Ramen
- 14Kanagawa
Ramen originating in Yokohama, combining tonkotsu-shoyu soup with chicken fat, with medium-thick noodles topped with spinach and three sheets of nori.

B-class classics
Yokosuka Navy Curry
- 14Kanagawa
Yokosuka curry that recreates a navy military ration recipe, served with salad and milk.

B-class classics
Yokote Yakisoba
- 05Akita
Yakisoba from Yokote, Akita Prefecture, made with thick, square-cut boiled noodles, topped with a soft fried egg and served with fukujinzuke pickles.

Ramen
Yonezawa Ramen
- 06Yamagata
Ramen from Yonezawa, Yamagata, pairing a light soy sauce soup of chicken bones and niboshi with hand-rubbed thin curly noodles.

Local specialties
Yoshida Udon
- 19Yamanashi
Udon from around Fujiyoshida City, with thick, firm, chewy noodles eaten in a flavorful dashi-based miso or soy sauce broth.
