Regional cuisine of Shizuoka region
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Mikuriya Soba
Mikuriya Soba (みくりやそば, 御厨そば) is a traditional dish from the Mikuriya region in Gotemba City. This area has a history of cultivating buckwheat an...
Tsuke Napolitan
Tsuke Napolitan is a popular local dish from Fuji City, Shizuoka Prefecture. It is a Napolitan-style dish served with noodles on the side, which are dipped i...
Kinmedai no Nitsuke
Kinmedai, a fish emblematic of the Izu region in Shizuoka Prefecture, has a refined flavor with no strong fishiness and a rich, subtly sweet taste. Its thick...
Takaashigani
Takaashigani, or Japanese spider crab, is the world’s largest crab. It lives at depths of 200–500 meters in Suruga Bay and is a specialty of Heda in Numazu C...
Shizuoka Oden
Shizuoka oden is known for its dark broth and ingredients threaded onto skewers. The broth gets its color from each shop’s long-kept secret soup, which is co...
Fujinomiya Yakisoba
Fujinomiya Yakisoba is Shizuoka’s signature yakisoba. Its firm, springy texture surprises first-time eaters. The dish also values locally sourced ingredients...
Nijimasu no Shioyaki
Fujinomiya, Shizuoka, is in fact Japan’s leading producer of rainbow trout. Raised in the clear groundwater flowing from Mount Fuji, the trout is known for i...
Hitsumabushi
Fragrant grilled eel is laid generously over rice in an ohitsu, a wooden rice tub. The eel is cut into strips and served with hot rice. You portion it into a...
Hamamatsu Gyoza
Cabbage, onions, and pork were widely produced in Hamamatsu, and these ingredients became characteristic of the filling in Hamamatsu Gyoza. The vegetables gi...
