Foods with a sense of place.

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Autumn · Sep–Nov

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Sweet-savory — Sweet soy sauces, glazes, and simmered flavors.

9 dishes with this tagClear tag

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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
Game Ni
- 40Fukuoka
A Fukuoka simmered dish, also called chikuzen-ni, in which chicken and vegetables are stir-fried and then simmered in dashi and seasonings.
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.
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.
B-class classics
Sauce Katsudon
- 07Fukushima
A katsudon from Aizu, Fukushima Prefecture, in which a tonkatsu pork cutlet coated in sauce is placed on rice lined with shredded cabbage.
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.
B-class classics
Tare Katsudon
- 15Niigata
A Niigata City katsudon in which a freshly fried cutlet is dipped in a sweet-savory soy sauce tare and placed on rice.
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.