Japan is a food haven—that is, quite simply, a fact. But did you know that the country has so much more to offer than the typical sushi, ramen, katsu curry, and miso soup that can be found internationally? These dishes are explored in so many different variations across the country, alongside unique local specialties that you probably haven’t heard of before!
Here at Nakama, we thought we’d try to give a proper tour of Japanese food through a Japanese regional food map, where we explore select specialties across the country. Japan has 47 prefectures, which can be grouped into eight regions. In this article, we’ll explore the delicious food across the Hokkaido, Tohoku, Kanto, and Chubu regions.
Hokkaido Food Map
Hokkaido is an island in northern Japan. As it is surrounded by the Sea of Japan, Sea of Okhotsk, and the Pacific Ocean, the seafood in Hokkaido is known to be particularly fresh and impressive. Some of its famous regional foods include ikura (salmon roe) and uni (sea urchin), which are firm favorites to serve over a bed of rice (called ‘donburi’). These are usually paired with a variety of seafood, such as scallops, shrimp, and crab, which all together form a delicious kaisendon (seafood rice bowl).
But don’t just look for elaborate kaisendon sets when exploring Hokkaido’s offerings on the Japan food map. Being surrounded by water, the region offers some of the freshest sashimi in Japan—from thick cuts of salmon to large scallops, freshly caught northern pink shrimp, and more.
Another famous Japanese regional dish comes from Sapporo, the largest city in Hokkaido. The city is home to a unique soup curry with a much lighter composition than the traditionally thick Japanese curry. It’s thin enough to be used as a soup base and is often paired with seasonal vegetables (almost like oden), served with rice on the side.
But Sapporo’s influence in Hokkaido cuisine goes beyond its unique soup curry. The city was the first to introduce ramen made with miso broth, which has become a globally popular dish. When in the area, you can find Sapporo ramen made with all sorts of toppings, including whole crabs.
Tohoku Food Map
Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima
Tohoku is located in northern Japan, on an island called Honshu. Despite being quite far from Tokyo, it’s still accessible via shinkansen (bullet train). Tohoku is home to plenty of cities with culinary specialties, so it’s a great place to experience the food diversity in Japan.
Aomori
Moving down the Japan regional food map, we come to Aomori, which is situated in the northernmost part of Honshu. Two of Aomori’s regional dishes actually come from a time when rice was a luxury—Kenoshiru and Senbei-jiru.
Kenoshiru is a hearty soup made by dicing vegetables like radish, carrots, and burdock root. These are cooked in broth to create a porridge-like texture.
Senbei-jiru, from Aomori’s Nanbu region, features wheat crackers called nanbu senbei. The crackers are broken into pieces and simmered in broth with vegetables, meat, and fish.
Although rice is no longer scarce in Japan, these dishes have remained popular Aomori staples until today. Their simple and delicious flavors, highlighted on the Japan food map, offer a burst of umami paired with the comfort of warm broth and nutritious toppings.
Iwate
Many will remember Iwate for its infamous Wanko soba, a highlight on the Japan food map. The word “wanko” refers to a small bowl, which is filled with a small serving of soba noodles. It’s usually served with side dishes, such as seasonal vegetables and meat. The soba is smooth and easy to eat, so it’s normal for diners to eat plenty of servings in one sitting!
Some restaurants host a wanko soba challenge. Diners enjoy an “all-you-can-eat” experience as a server stands by to refill their bowl immediately after they finish. At the end, all the bowls are stacked and counted.
Beyond wanko soba, Iwate is famous for two other noodle dishes, part of the “three great noodles of Morioka.” Morioka Jaja-men, inspired by Chinese cuisine, features thick noodles served with meat miso. Morioka Rei-men, similar to Korean neng-myun, is a cold noodle dish served in chilled broth with kimchi.
While Iwate Prefecture is often visited by culinary fans for its noodles, the region also boasts a thriving dairy industry. In your Tohoku itinerary, don’t forget to try Maesawa Gyu (beef), which is one of Japan’s best variations of wagyu beef due to its exquisite marbling and bold flavor. It’s so popular that restaurants in other parts of Japan often advertise their use of Maesawa beef.
Apart from Wanko Soba, the two other popular noodle dishes in Iwate have roots in other countries, including The Morioka Jaja-men (a thick noodle served with meat miso, originating from China), and the Morioka Rei-men (a cold noodle dish served in cold broth and kimchi, similar to the Korean neng-myun).
Miyagi
The most famous dish coming out of Miyagi is probably the ‘gyu-tan yaki’ (grilled beef tongue). With a chewy texture and marinated with sauce, cooked over a grill, beef tongue is perfect to go with a bowl of rice.
Miyagi Prefecture is also one of the biggest producers of oysters in Japan. In a city called Matsushima, one can expect to find all-you-can-eat grilled oyster buffets, which are best to try during the oyster season in the autumn and winter months. It’s usually served in what is called a ‘kaki-don’ (large oysters served over rice) or ‘kaki-kaba don’ (large oysters in eel sauce served over rice).
‘Zunda’ is another popular ingredient native to Miyagi, often used in sweets. The sweet paste is made of crushed edamame beans and is used as a filling for traditional Japanese desserts, such as mochi. It makes for the perfect light afternoon snack.
Akita
Apart from being the origin of the strong, loyal, and beautiful Akita dog, Akita Prefecture is also home to the Hinai chicken, which is said to be one of the three most delicious types of chicken in Japan.
Here, one can expect to find delicious dishes made from local chickens, from yakitori skewers, oyakodon (chicken and egg bowl), or the famous Kiritanpo-nabe. It’s a type of hot pot containing a mixture of vegetables and Hinai chicken, and is most easily identified by the presence of ‘kiritanpo,’ a type of skewer that is made by crushing cooked rice and molding it into little lolly-looking sticks.
Yamagata
Yamagata boasts plenty of famous Japanese regional food and is one of the best places to go if you want to experience a diverse lineup of local specialties. One of the most popular dishes in the area is called ‘imoni,’ a hearty miso-based soup made of taro, thinly sliced meat, ‘konnyaku’ (konjac), and green vegetables.
The Prefecture is also known for Yamagata beef (also known as Yonezawa beef). It’s a widely celebrated breed of beef as it offers exquisite marbling and a luscious ratio of meat to fat. It can be eaten both thick and thinly sliced.
Yamagata is also a major producer of fruits, specializing in bright red cherries. These often have a brighter color, lighter taste, and lower acidity compared to other kinds of cherries, so they’re easy to eat as snacks or incorporated into desserts. Speaking of desserts, you must also try ‘tama konnyaku’ (konjac balls). It’s traditionally cooked with soy sauce and sugar, topped with mustard, and served on a stick (similar to dango). The slightly firm but gelatinous texture of konnyaku is enjoyable to eat as a light snack.
Fukushima
It’s been said that when one goes to Fukushima, one must try Kitakawa ramen. Characterized by its clear, light soy sauce base broth, it’s so easy to eat that some locals even have it for breakfast!
Another Fukushima specialty, Enban gyoza, are dumplings that are traditionally served in a “disc” shape. You literally get a “disc”—a plate—full of gyoza, perfect to have with beer!
Add some fun to your food trip with the Shirakawa Daruma burger. It features heart-shaped rice flour buns and Shirakawa Kogen Seiryu Ton, a special locally sourced pork from the Shirakawa Highlands.
For more information on what you can do when visiting the Tohoku region, check out our ultimate travel guide to Tohoku.
Kanto Region:
Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa
The Kanto region houses Prefectures that are relatively close to Tokyo, so it’s easy to travel to this area by train, bus, or car. From Ibaraki to Kanagawa, you can find a variety of fresh seafood, ramen variations, and international cuisine sprinkled with a local twist.
Ibaraki
Ibaraki is a city just two hours away from Tokyo and is well-known for monkfish, often served as a popular dish called ‘anko-nabe’ (monkfish hot pot). This famous winter dish uses most parts of the monkfish, including the skin, stomach, and gills. Despite its unsightly appearance, the monkfish transforms into a beautiful, delicious meal once cooked in the nabe.
Did you know? Natto (fermented soybeans), a Japanese regional specialty, also comes from Ibaraki. Natto has a pungent smell but is rich in vitamins and globally recognized for its health benefits. Though hard to find outside Japan, people often enjoy it with rice as part of a traditional Japanese breakfast. You could also describe natto as the “marmite” of Japan—it’s often said that you would either hate it or love it.
Tochigi
Tochigi prefecture is one of many areas in Japan that specializes in various kinds of gyoza. Utsunomiya gyoza is a general term for dumplings from Utsunomiya City in Tochigi Prefecture. This dish plays an important role in local food culture, with over 300 gyoza restaurants in the city that serve all kinds of dumplings using both traditional and novelty ingredients. It’s such an important part of Utsunomiya culture that the city holds an annual gyoza festival, which is the best time to try a diverse range of flavors!
Another Tochigi specialty from the city of Nikko is ‘Yuba’ (tofu skin). It is made by pulling a thin film from the top of heated soy milk, then usually rolled to form a thick disc to serve as a topping for other dishes—most notably ramen. Its soft and silky texture is different from firmer tofu skin, and its versatility in various dishes (with noodles, jelly, or soup) makes it prevalently used in Tochigi Prefecture. In this Japan food tour, Yuba is one of the most unique dishes worth making a detour to Nikko to try.
Gunma
Gunma’s favorite local cuisine is a noodle dish called ‘okkirikomi,’ featuring hand-cut flat udon noodles that are added to a broth containing daikon, shiitake mushrooms, and lots of seasonal vegetables. This delicious medley, made with a soy sauce or miso base, is a highlight on the Japan food map. It’s one of the best ways to experience unique udon that’s rarely found outside of Japan and is even quite difficult to find outside of Gunma.
Speaking of udon, Gunma Prefecture is also famous for Mizusawa udon, one of the three major udon dishes in Japan (along with Sanuki udon and Inaniwa udon). Mizusawa udon gets its name from being served to worshippers at Mizusawa Temple. Today, anyone can enjoy it. The dish is typically served as zaru udon. Noodles are placed in a bamboo sieve and paired with a separate dipping broth and toppings. This serving style allows you to fully enjoy the chewy texture of the udon without any sogginess from the broth.
Saitama
In Saitama, you can enjoy miso potato, where balls of crunchy baked potato are coated with a miso paste and served as skewer sticks. It is often eaten as a snack. While simple, it offers a rare flavor that’s difficult to compare to other famous Japanese regional food. In fact, it’s quite difficult to find outside of Saitama!
But miso potatoes aren’t the only culinary delicacies you’ll find in Saitama City, which boasts another original invention: tofu ramen (sometimes fondly called “stamina ramen”). It’s characterized by traditional ramen paired with silken tofu topped with a thick, mapo tofu-like sauce and minced meat. Its unique flavor deserves a spot on any Japan food map for its lighter, milder spice profile, served on ramen instead of rice.
Chiba
When it comes to Chiba, there is a famous Japanese regional dish that you might want to try: ‘namero’. It consists of various kinds of fresh seafood, such as horse mackerel, sardines, and the like. Cooks beat or mince these with a knife until they become sticky. They then season them with miso, green onion, and ginger. It may not sound very appetizing at first, but the word ‘namero’ in Japanese actually means ‘let’s lick,’ as the dish was so tasty that people wanted to lick the plate!
Another must-try Chiba specialty on your Japan food map is ‘futomaki matsurizushi’ (thick-rolled festival sushi).
Unlike the normal futomaki sushi rolls that are served at sushi restaurants, the cross-sections of these “festival sushi” often display intricate patterns, such as cherry blossoms or plum blossoms. They make for great pictures on top of being so delicious and diverse in flavor!
Tokyo
Everyone knows about Tokyo, which is part of just about any Japan food map or tour. But what’s good to eat in Tokyo?
Edomae sushi features fish freshly caught from Tokyo Bay (“Edo” means Tokyo in old Japanese). During the Edo period, chefs introduced techniques like broiling, deep frying, and marinating seafood in vinegar and salt to preserve the fish safely. These techniques have shaped what we now know as modern-day sushi, and one of the best places to try edomae sushi is of course no other than the Tsukiji fish market. Head down to the infamous spot in central Tokyo and try locally caught seafood dishes across hundreds of stalls. When you’re unsure of what to try, look for long lines—they’re the main indicators of great food in Tokyo!
Apart from sushi, there’s also ‘tsukishima monjayaki.’ Tsukishima monjayaki is the Kanto counterpart of Kansai’s okonomiyaki. Monjayaki features a runnier batter made with dashi stock. Like okonomiyaki, it cooks on a griddle and includes similar ingredients. Common toppings include cabbage, squid, prawns, corn, and more. You can also find restaurants that allow you to cook your own monjayaki for a customized flavor.
Kanagawa
Housing its capital Yokohama, which has the largest Chinatown in all of Japan, Kanagawa is a must-visit spot on any Japan food map. Here, you can’t miss the Nikuman (meat buns) and Shumai, easily found in Chinatown’s many stalls. They serve snack-sized Chinese dishes like nikuman, xiao long bao (soup dumplings), Peking duck wraps, and bubble tea with a strong tea flavor.
If Chinese dishes aren’t what you’re looking for, Kanagawa also specializes in dishes that feature ‘shirasu’ (whitebait), which are freshly caught off the coast and often enjoyed raw, for example, on a donburi (rice bowl). It’s an absolute must-try and fun to eat especially in a lunch set alongside flavorful side dishes.
Chubu Food Map
Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi
Next in our Japan food tour is the Chubu region, which is located in central Japan. This area is home to Mount Fuji and houses prefectures along the Sea of Japan, so you’ll find plenty of dishes made with seafood and mountain vegetables.
Niigata
Hegi soba noodles are a famous dish of Niigata, a must-try when exploring the Japan food map. This soba noodle dish is special because it uses seaweed as a binding agent, creating a more chewy and smooth texture. The name comes from the wooden tray, or “hegi,” used to serve the noodles. Soba portions sit neatly on the tray. Diners dip them into “mentsuyu,” a flavorful noodle soup base.
Meanwhile, another Niigata local specialty is ‘noppe,’ a famous Japanese stew eaten all over the country. However, the variation that originated from Niigata is especially famous. The dish uses taro as the main soup thickener. It includes chicken and seasonal vegetables like lotus root, pea pods, mushrooms, and carrots. In winter, salmon roe, or “to-tomame,” is often added as a topping.
Over the years, Noppe has become a staple in every New Year’s spread across Niigata, and your tour to the Chubu region is never complete without a bowl of delicious stew.
Toyama
Toyama, featured on the Japan food map, is home to Toyama Bay, located on the Sea of Japan and one of Japan’s three largest bays. People often call it a “natural cage” because it holds abundant fish and shellfish year-round.
As such, fresh seafood dishes are a specialty of Toyama, including ‘Shiroebiya’ (white shrimp sashimi), firefly squid, Masu sushi (a special kind of pressed sushi using bamboo leaves and heavy stones), and cold yellowtail dishes. These are served in various dishes. Enjoy them as sashimi, kaisendon (seafood rice bowl), or kombujime (fish wrapped in kelp).
Trying fresh seafood is a must in the region!
In Toyama, specialty noodle dishes can also be enjoyed. Toyama black ramen uses dark soy sauce and features bold flavors. It was created for workers who preferred strong seasoning. Like a lot of other regions, Toyama also has its own special udon, known as Himi Udon, a stringy variation of typical udon cut into thin strands. It has a chewy texture and is often eaten with dipping broth.
Ishikawa
Ishikawa’s signature dish, Jibuni, is a stew made by simmering duck, taro, shiitake mushrooms, Kanazawa’s special bamboo shoots, and wasabi. The meat is coated with a special starch called ‘Katakuriko,’ which also thickens the soup. While originally a specialty in Ishikawa Prefecture, it has since become a staple dish in celebrations all over the country. You’ll also find it served traditionally across hot spring inns in the region, making it a must-add stop on your Japan food map.
Additionally, Ishikawa is another area in this Japan food tour where you’ll find a special breed of beef: Noto beef. Farmers in Noto, a small town in Ishikawa Prefecture, exclusively raise this beef from a specific strain of Japanese black cattle. They produce it under strict quality standards, making it a premium product. Due to its low production volume, this high-end beef is rarely available outside the region. So when you visit Ishikawa, Noto beef is an absolute must-try!
Fukui
One of the specialties of Fukui, highlighted on the Japan food map, is the Echizen soba. It is originated from the city of Echizen. Locally harvested buckwheat gives it a unique sweetness. People often enjoy this variation cold with grated radish. A local facility called the Echizen Soba Village (three minutes from the Kitamura bus stop) is also available to visit for tourists interested in learning more about the locally acclaimed dish.
Additionally, another popular Fukui dish from Echizen is the Volga rice, which consists of crumbled pork cutlet, fried rice, and an omelette, with a special sauce poured over it. You can easily find this dish—a common variation fo the typical ‘omurice’—in cafes and western style restaurants both in and outside of Fukui Prefecture.
Yamanashi
Yamanashi is a must-visit on the Japan food map, known for its variety of unique noodle dishes prepared with special regional methods. The representative dish, “Hoto,” features stewed vegetables, especially pumpkin, and flat noodles in a miso-based broth. The thick and flat noodles soak up the flavor of the broth and this makes for a warm comforting dish during the cold season.
Another noodle dish, Yoshida udon is one to try in Fujiyoshida City in Yamanashi.
The udon noodles used in this dish are thicker and firmer than usual. Different stores tend to add their own toppings, and some even use horse meat!
Nagano
Similar to Fukui, the climate in Nagano is perfect for growing buckwheat, so it comes as no surprise that one of their specialty dishes is soba-based—namely, Shinshu soba. Only soba noodles with at least 40% buckwheat flour can carry the “Shinshu” trademark. The name itself is a guarantee of its quality.
Another buckwheat special, ‘oyaki,’ is a special type of dumpling made from buckwheat dough. The dumplings feature fillings like eggplant, daikon, or red bean paste. They are baked, steamed, or fried.
Gifu
Gifu houses another high-quality beef product that is locally produced in the Chubu region. Hida beef is derived from a breed of black Japanese cattle that has been raised in Gifu for a minimum of 14 months. It maintains its quality by going through strict quality control measures, with grading conducted by two official organizations.
Gifu is also known for Hoba Miso, which also originated from the Hida area. “Hoba” means magnolia leaf. It is placed over a fire and baked with miso, spices, green onions, and mushrooms. The leaf’s sweet flavor infuses the food as it cooks, making it a perfect match with rice.
Shizuoka
If you’re ever in Shizuoka, you can’t miss out on trying some grilled/roasted eel (unagi kabayaki). Lake Hamana in Shizuoka, a highlight on the Japan food map, produces famous eels. Chefs dip the eel in soy sauce-based seasoning and grill it to perfection. It’s simply delicious and extremely fresh in this region, as it’s common for restaurants to serve freshly farmed eel!
Next on the menu is Shizuoka oden, a stew containing fish cakes, daikon, boiled eggs, and other ingredients in a rich alty broth. Oden is a staple Japanese dish found everywhere, even in 7-11 stores. Shizuoka oden stands out with its dark soy sauce broth and beef tendon toppings. Shizuoka oden is a light and delicious dish that’s perfect for cold winters.
Aichi
Last, but not least, we come to Aichi, located south of the Chubu region and is home to a large Japanese city called Nagoya. Aichi boasts miso nikomi udon, a flavorful udon dish cooked in thick miso soup, particularly Hatcho miso from Nagoya. The dish includes ingredients like tofu, green onion, carrots, and other vegetables, creating a hearty and delicious meal.
The region also features a variety of mouthwatering miso dishes. Try miso katsu in Aichi! Freshly fried pork cutlet comes topped with rich red miso sauce. It’s served with rice and crispy cabbage—a must-try comfort food!
Additionally, Aichi thrives in central Japan’s fresh seafood scene, especially with its flourishing eel industry. Hitsumabushi, a dish of chopped eel and other seafood served over rice, is another popular delicacy you shouldn’t miss.
It would take far too long to cover all of the regional Japanese foods in this article, so let us take a pause here. We’ll cover more amazing dishes from Kansai, Chugoku, Shikoku, and Kyushu Prefectures in part two of our Japanese regional food map.
It would take far too long to cover all of the regional Japanese foods in this article, so let us take a pause here. More on the Kansai, Chugoku, Shikoku and Kyushu prefectures coming in part 2…
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