Foods with a sense of place.
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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
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
Miwa Somen
- 29Nara
Hand-stretched somen noodles produced in the Nara Basin during its cold, dry winters.

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