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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Autumn · Sep–Nov

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Selected tag

Pork — Pork meat or pork-based broth.

7 dishes with this tagClear tag

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B-class classics
Butadon
- 01Hokkaido
A rice bowl originating in Obihiro, in which thick slices of pork are coated in a sweet soy sauce glaze and placed on rice.
B-class classics
Imabari Yaki-buta Tamago Meshi
- 38Ehime
A local rice bowl from Imabari: rice topped with yaki-buta (roast pork) and a sunny-side-up egg with a runny yolk, finished with a sweet and savory sauce.
Ramen
Kurume Ramen
- 40Fukuoka
Kurume City ramen with a rich tonkotsu soup made by the "yobimodoshi" method, in which the soup in a hagama (flanged cauldron) is simmered while being continually topped up.
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.
Ramen
Tokushima Ramen
- 36Tokushima
Ramen of Tokushima Prefecture with soups in three types (white, brown, and yellow), topped with sweet-savory pork belly
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.
Ramen
Yokohama Ie-kei Ramen
- 14Kanagawa
Ramen originating in Yokohama, combining tonkotsu-shoyu soup with chicken fat, with medium-thick noodles topped with spinach and three sheets of nori.