Aji Atlas / Foods

29 dishes

Foods with a sense of place.

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Soups and stews — Jiru, nabe, zoni and other warm or simmered dishes.

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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
Dango Jiru
- 44Oita
A local dish of Oita in which wheat-flour dough is stretched by hand into strips and simmered in a miso-based soup.
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
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.
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
Hiyajiru
- 45Miyazaki
A Miyazaki local dish in which a cold soup of dissolved grilled miso is poured over hot barley rice.
Local specialties
Hiyajiru Udon
- 11Saitama
A summer local dish of Saitama in which udon is dipped in a cold sauce of sesame and miso combined with summer vegetables.
Local specialties
Igai Jiru
- 31Tottori
A shellfish soup from Aoya-cho, Tottori City, in which igai (a mussel-like shellfish) is simmered in water and sake and seasoned with miso.
Local specialties
Ikasumi Shiru
- 47Okinawa
An Okinawan soup of bigfin reef squid, pork, and nigana (bitter greens) simmered together and turned jet black with squid ink.
Local specialties
Imoni
- 06Yamagata
A Yamagata local dish of taro simmered with meat and other ingredients: inland versions use beef with soy sauce, while the Shonai version uses pork with miso.
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
Jibu Ni
- 17Ishikawa
A thickened simmered dish from Ishikawa Prefecture in which duck dusted with wheat flour is simmered with sudare-fu (wheat gluten sheets) and vegetables.
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
Kozuyu
- 07Fukushima
A celebratory soup of the Aizu region in which ingredients from the mountains and sea are simmered in kaibashira (dried shellfish adductor) stock and served in teshiozara dishes.
B-class classics
Maizuru Nikujaga
- 26Kyoto
Maizuru's nikujaga, based on the "umani" (sweet simmered dish) in a former Imperial Navy cookery textbook, from a city that claims to be the birthplace of nikujaga.
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.
Local specialties
Mizutaki
- 40Fukuoka
A Fukuoka hot pot in which chicken and vegetables are cooked in a broth made by simmering bone-in young chicken, and eaten with ponzu.
Ramen
Nagoya Miso Stewed Ramen
- 23Aichi
Nagoya-style ramen of noodles simmered in soybean miso soup.
Local specialties
Senbei Jiru
- 02Aomori
Southern Aomori soup of nanbu senbei crackers simmered in the pot.
Local specialties
Shijimi Shiru
- 32Shimane
A soup made with Yamato shijimi clams from Lake Shinji and eaten daily in the Izumo region.
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
Soba Kome Jiru
- 36Tokushima
A Tokushima local dish in which soba kome (buckwheat boiled in salted water and hulled) is simmered in broth with vegetables and meat.
B-class classics
Soup Curry
- 01Hokkaido
A curry originating in Sapporo, in which large-cut ingredients are served in a spiced soup not thickened with wheat flour.
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.