Aji Atlas / Foods / Local specialties

116 dishes

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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.
Local specialties
Anago Meshi
- 34Hiroshima
A Miyajima specialty in which kabayaki-grilled anago (conger eel) is laid over rice cooked in dashi.
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.
Local specialties
Basashi
- 43Kumamoto
A Kumamoto specialty of thinly sliced raw horse meat eaten with condiments and sweet soy sauce.
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.
Local specialties
Chanchan Yaki
- 01Hokkaido
A Hokkaido fishermen's dish in which salmon and seasonal vegetables are steam-grilled and seasoned with miso.
Local specialties
Chitake Soba
- 09Tochigi
Soba from the plains of Tochigi, eaten with a broth made by stir-frying chitake (chichitake mushroom) and eggplant.
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.
32
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.
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.
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.
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.
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.
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.
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.
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.
Local specialties
Houtou
- 19Yamanashi
Wide noodles simmered with vegetables in a hearty miso broth.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Local specialties
Kyoto Tsukemono
- 26Kyoto
A general term for pickles with ingredients or origins unique to Kyoto, such as senmaizuke, suguki-zuke and shibazuke.
Local specialties
Mamakari Sushi
- 33Okayama
An Okayama sushi of vinegar-pickled mamakari (sappa) placed on hand-shaped vinegared rice.
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.
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.
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.
Local specialties
Miwa Somen
- 29Nara
Hand-stretched somen noodles produced in the Nara Basin during its cold, dry winters.
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.
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.
Local specialties
Okayama Bara Sushi
- 33Okayama
A colorful Okayama chirashi sushi made with Setouchi seafood and vegetables, also called matsuri-zushi.
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.
Local specialties
Oroshi Soba
- 18Fukui
Buckwheat noodles served with a refreshing grated daikon dipping sauce.
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.
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.
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.
Local specialties
Sanuki Udon
- 37Kagawa
Kagawa's udon, known for its strongly firm, chewy noodles and dashi made with iriko and kombu.
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.
33
Local specialties
Sawara no Hakata Zuke
- 33Okayama
Okayama cured dish made with Spanish mackerel.
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.
Local specialties
Shimane Wagyu Korokke
- 32Shimane
Croquettes fried fresh with Shimane wagyu beef.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Local specialties
Zunda Mochi
- 04Miyagi
Soft rice cakes covered with sweet edamame paste from Miyagi.