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

Local specialties
Ankou Ryori
- 08Ibaraki
Ibaraki Prefecture's winter monkfish cuisine, enjoyed as ankou nabe, dobu-jiru, tomozu, and more.

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
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
Fuku Ryori
- 35Yamaguchi
Dishes centered on Shimonoseki in which fuku (fugu, or pufferfish) is enjoyed as sashimi, hot pot, and more.

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).

Ramen
Himi Shrimp Ramen
- 16Toyama
Himi ramen built on a pork-bone shio (salt) ramen base and combined with the umami of Toyama white shrimp

Ramen
Ise Lobster Ramen
- 24Mie
Miso ramen that makes the most of the flavor of Ise lobster (Japanese spiny lobster).

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
Kani Jiru
- 31Tottori
A winter miso soup from Tottori Prefecture made with oyagani (female snow crab) and daikon radish.

Ramen
Ofunato Saury Ramen
- 03Iwate
A local ramen from Ofunato City, Iwate Prefecture, made with Pacific saury landed at Ofunato.

Local specialties
Sakura Ebi no Kakiage
- 22Shizuoka
A Shizuoka Prefecture kakiage of raw sakura shrimp from Suruga Bay bound with wheat flour and water and deep-fried.

Local specialties
Sanma Sushi
- 30Wakayama
A local sushi of southern Wakayama Prefecture in which vinegar-cured Pacific saury is placed on sushi rice, pressed and shaped.

B-class classics
Shimonoseki Fuku Karaage
- 35Yamaguchi
Karaage from the Shimonoseki area and elsewhere, in which seasoned pufferfish meat is coated in flour and quickly deep-fried.

Ramen
Shimonoseki Puffer Fish Salt Ramen
- 35Yamaguchi
Shimonoseki ramen drawing pufferfish stock into salt broth.

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

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.

Local specialties
Yobuko Ika no Iki-zukuri
- 41Saga
A specialty of Yobuko in Karatsu City, Saga, in which squid scooped from a tank is quickly prepared and served while its flesh is still translucent.