Foods with a sense of place.
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Local specialties
Houba Miso
- 21Gifu
A local dish of the Hida-Takayama area in which miso is placed on a houba (magnolia leaf) and eaten as it grills.

Ramen
Miso Curry Milk Ramen
- 02Aomori
A local ramen from Aomori City made by adding curry powder and milk to miso ramen soup.

Local specialties
Miso Nikomi Udon
- 23Aichi
An Aichi noodle dish in which firm, chewy udon is simmered in a clay pot in a Hatcho miso-based broth.


Ramen
Shinshu Miso Ramen
- 20Nagano
A Nagano regional ramen with a soup made from 100% Shinshu miso, Shinshu apples as a secret ingredient, and large-cut green onions

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.

Local specialties
Shoyu Mame
- 37Kagawa
A Kagawa bean dish in which roasted dried fava beans are steeped, while still hot, in a seasoning liquid of soy sauce, sugar, and chili pepper.

Local specialties
Soboro Natto
- 08Ibaraki
A preserved food from around Mito City in which natto is mixed with wari-boshi daikon (split dried daikon radish) and marinated in soy sauce and other seasonings.
