Foods with a sense of place.
More ways to explore
Local specialties
Anago Meshi
- 34Hiroshima
A Miyajima specialty in which kabayaki-grilled anago (conger eel) is laid over rice cooked in dashi.
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
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
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
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
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
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
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
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
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
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
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.
