Foods with a sense of place.
More ways to explore

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
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.

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