Foods with a sense of place.

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Cross-catalog editorial themes bring together dishes by form rather than prefecture. Tags cover the dishes explicitly reviewed for each theme.

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Seasonal windows are editorial travel hints based on ingredients, harvests, and traditional calendars. Local availability can vary.

Current seasonal focus

Autumn · Sep–Nov

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Winter · Dec–Feb — Hot pots, winter seafood, preserved foods, and New Year dishes.

18 seasonal dishesClear season

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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
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
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
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
Fuku Ryori
- 35Yamaguchi
Dishes centered on Shimonoseki in which fuku (fugu, or pufferfish) is enjoyed as sashimi, hot pot, and more.
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.
B-class classics
Himeji Oden
- 28Hyogo
Himeji oden, eaten with ginger soy sauce poured over it or used as a dip.
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
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
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
Kani Jiru
- 31Tottori
A winter miso soup from Tottori Prefecture made with oyagani (female snow crab) and daikon radish.
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
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
Senbei Jiru
- 02Aomori
Southern Aomori soup of nanbu senbei crackers simmered in the pot.
Ramen
Shimonoseki Puffer Fish Salt Ramen
- 35Yamaguchi
Shimonoseki ramen drawing pufferfish stock into salt broth.
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
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.