Regional cuisine of Kanagawa region
Enoshima bowl
“Enoshima-don” is a local dish born in Enoshima in Fujisawa City, Kanagawa Prefecture, and is a flavourful rice bowl dish made by cutting turban shell meat w...
Atsugi Shirokoro Hormones
It is a dish made by grilling the large intestine of a pig. In Atsugi, there is the Kanagawa Meat Center, which boasts one of the nation's leading meat proc...
YOKOHAMA IKEI Ramen
Its history dates back to 1974 and begins with the opening of Yoshimuraya in Isogo-ku, Yokohama City, Kanagawa Prefecture. The soup is based on a combination...
Chinatown Nikuman
It is different from the meat mans sold at convenience stores. There are quite a few restaurants in Yokohama Chinatown that sell Nikuman, but each has its ow...
Pickled pork in miso
It is a specialty product of Kanagawa Atsugi. The beginning was pickled boar meat from the mountain in miso, and there was no habit of eating four legs at th...
Yokosuka Navy Curry
In the Meiji period, the menu devised to combat beriberi of naval soldiers is derived from naval curry. I was able to eat meat and vegetables in a balanced m...
Odawara Kamaboko
The history dates back to the Edo period, and at the time of Sankinkotai, the samurai staying in Odawara-juku and Hakone onsen were sure to go up to eat kama...
Kamakura Shirasudon
Shirasudon can be enjoyed at shops in Kamakura, Fujisawa, and Chigasaki areas of Kanagawa Prefecture. There are raw shirasu and kamaage whitebait. Simply han...
Shiumai Bento
Originally, there are few specialties in Yokohama, and it was inspired by Shumai, which is sold in Yokohama Chinatown. It is now a standard ekiben in Yokoham...