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Kumagaya Horudon
Kumagaya Horudon (熊谷ホルどん, Kumagaya horudon) is a delightful local specialty of Kumagaya City in Saitama Prefecture, combining firm, chewy udon noodles made from locally pr...
Walnut Soba
Walnut Soba (くるみそば, Kurumi soba) is a unique culinary delight from the Chichibu region of Saitama Prefecture, an area renowned for its high-quality soba restaurants. Thi...
Miso Potatoes
Miso Potatoes (みそポテト, Miso Potato) was crowned the champion at the 5th Saitama B-Class Local Gourmet Grand Prix in 2009. Originally created as a snack, this dish features b...
Chichibu Soba
Chichibu Soba (秩父そば, Chichibu soba) is a regional specialty of the Chichibu area in Saitama Prefecture, celebrated for its fragrant aroma and firm, chewy texture. This belov...
Saitama Taro
Taro, a root vegetable even mentioned in ancient Japanese poetry like the Manyoshu, has long been an essential part of Japan’s food culture. Among all regions, Saitama Prefectur...
Yokosuka Navy Curry
Yokosuka Navy Curry (よこすか海軍カレー, Yokosuka kaigun kare) originated in the Meiji Era as a menu item designed to prevent beriberi among navy soldiers. This dish offered a...
Enoshima Don
Enoshima Don (江ノ島丼, Enoshima don) is a traditional dish from Enoshima, a famous island in Fujisawa City, Kanagawa Prefecture. This flavorful rice bowl features tender pieces...
Miso-Marinated Pork
Miso-Marinated Pork (豚肉の味噌漬け, Butaniku no misozuke) is a specialty of Atsugi in Kanagawa Prefecture. It originated with wild boar meat marinated in miso, a practice da...
Oyama Tofu
Oyama Tofu (大山豆腐, Oyama Tofu) has its origins in the Edo period, when it was made by visitors to Oyama Temple in Isehara City, Kanagawa Prefecture. This silken tofu, made...
Chinatown Steamed Pork Buns
Chinatown Steamed Pork Buns (中華街肉まん, Chūkagai Nikuman) are a world apart from the buns you find at convenience stores. In Yokohama Chinatown, countless shops sell these sa...
Gyunabe (Beef Hot Pot)
Gyunabe (牛鍋, beef hot pot) originated in Yokohama, Kanagawa Prefecture, and is a traditional dish that symbolizes the cultural shift from the late Edo period to the Meiji era....
Shiumai Bento
Shiumai Bento (シウマイ弁当, Shiumai bento) is said to have been inspired by the shumai dumplings sold in Yokohama’s Chinatown, as Yokohama originally lacked unique local specia...
Odawara Kamaboko
Odawara Kamaboko (小田原かまぼこ, Odawara kamaboko) is a renowned specialty from Odawara City in Kanagawa Prefecture, boasting a history of over 220 years. Originating in the la...
Yokohama Iekei Ramen
Yokohama Iekei Ramen (横浜家系ラーメン, Yokohama Iekei ramen) has its origins in 1974, when the renowned "Yoshimura-ya" opened in Isogo Ward, Yokohama City, Kanagawa Prefecture....
Tai-meshi (Sea Bream Rice)
While Tai-meshi (鯛めし, Sea Bream Rice) can be found throughout Japan, Kanagawa's version is particularly cherished, especially in areas like Odawara and Hakone. You can also e...
Kamakura Shirasu Don
Kamakura Shirasu Don (鎌倉 しらす丼) can be enjoyed in areas such as Kamakura, Fujisawa, and Chigasaki in Kanagawa Prefecture. This delicacy features small whitebait called "...
Pan-fried Gyoza with Crispy Wings
Pan-fried Gyoza with Crispy Wings (羽根付き餃子, Hanetsuki Gyoza) originated in Kamata, Ota City, and has been a popular dish since the 1980s. The delightful crunch of the cr...
Shima Sushi
Shima Sushi (島寿司, Shima sushi) is made using fresh fish caught around the island, such as mahi-mahi, sea bream, golden eye snapper, striped jack, amberjack, and bonito. The f...
Tokyo Agepan
Did you know that Agepan (Tokyo Agepan) originated in Ota Ward, Tokyo? It was originally created to improve the nutritional intake of children who were lacking sufficient calori...
Sakura Nabe
Sakura Nabe (桜鍋, Sakura nabe) is a traditional dish hailing from the downtown neighborhoods of Tokyo, with a history that dates back to the Meiji era. The term "sakura meat...
Dozeu (Dojo) Hot Pot
Dozeu (Dojo) Hot Pot (どじょう鍋) is a traditional dish from the Edo period with over 200 years of history. There are several variations of this dish, such as Yanagawa-Nabe, ...
Negima Hot Pot
Negima Hot Pot (ねぎま鍋, negima nabe) is a traditional dish from the Edo period that combines green onions and tuna, simmered in a sukiyaki-style broth made with soy sauce, sak...
