Aji Atlas / Foods / B-class classics

37 dishes

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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.
B-class classics
Ankake Spaghetti
- 23Aichi
A Nagoya noodle dish of stir-fried thick spaghetti topped with a thick, peppery sauce.
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.
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.
B-class classics
Himeji Oden
- 28Hyogo
Himeji oden, eaten with ginger soy sauce poured over it or used as a dip.
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.
B-class classics
Hita Yakisoba
- 44Oita
Yakisoba from Hita City, made by cooking the noodles on an iron griddle until browned and crisp.
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.
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.
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.
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.
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.
B-class classics
Kokura Yaki Udon
- 40Fukuoka
Yaki udon originating in Kokura, Kitakyushu, made by stir-frying dried udon noodles.
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.
B-class classics
Mambo Yaki
- 29Nara
Nara griddle snack of thin batter topped with fillings in issen-yoshoku style.
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.
B-class classics
Original Napolitan
- 20Nagano
A dish featuring old-style ketchup napolitan spaghetti.
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.
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.
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.
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.
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.
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.
B-class classics
Sukimi Modern
- 29Nara
A modern-yaki from Yamatotakada, Nara Prefecture, made with offal such as the chicken offal called "sukimi."
B-class classics
Taco Rice
- 47Okinawa
A dish originating in Kin Town, with spiced ground meat, lettuce, cheese, and tomato on rice.
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.
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.
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.
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.
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.
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.