Japanese regional cuisine

Source: Wikipedia, the free encyclopedia.

Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.[1]

While "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have spread throughout Japan and are no longer considered as such, many regional specialities survive to this day, with some new ones still being created.

Regionality is also apparent in many dishes which are served throughout Japan such as zōni soup. For example, the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth, in eastern Japan, while in western Japan the broth relies more on the complex dashi-flavouring, with a hint of light soy sauce.

Historical origins

Broadly speaking, the historical origins of Japanese regional specialities can be categorized into four types:

  • Traditional - Food originating from local ingredients before the days of refrigeration
  • Late 19th and early 20th centuries - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.
  • In the aftermath of the
    Second World War
    - Food shortages led to new dishes being devised from existing ingredients, many by returning soldiers bringing back recipes from abroad.
  • Modern - Modern chefs inventing new dishes which become popular locally, as well as dishes artificially[clarification needed] proclaimed to be regional specialties by local businesses and tourist boards.

List of regional specialities

Hokkaido

ruibe
in Hokkaido

Tohoku region

Chubu and Kanto regions

  • Inago no tsukudani -
    Gunma
    Prefectures).
  • Hōtō - udon noodles stewed in a miso-based soup with vegetables such as pumpkin or potatoes, mushrooms and sometimes meat. This is usually served in a cast-iron pot.
  • Monja-yaki - a savoury pancake similar to okonomiyaki but much runnier and eaten directly off the grill using a metal spatula, from working-class districts of Tokyo. A nostalgic food item making a recent comeback.
  • burdock root and egg. (working class districts of Tokyo
    )
  • Sushi - What is known as "sushi" worldwide is a type of sushi known in Japan as edo-mae-zushi (Edo Bay sushi) and originates from 1820s Edo (Tokyo).
  • Masuzushi [ja] - Trout steamed in wrapped bamboo leaves and served on a circular bed of rice six inches in diameter (Toyama Prefecture).
  • Kanazawa
    )
  • Sauce katsudon - katsudon with Worcestershire sauce (Komagane, Nagano and Fukui Prefecture)
  • Miso nikomi udon - Udon stewed in broth flavoured with hatcho-miso (Nagoya and surrounding areas)
  • Miso-katsu [ja] - tonkatsu (breaded pork cutlet) with a miso based sauce (Nagoya and surrounding areas)
  • Kishimen [ja] - a type of flat udon
    (Nagoya)
  • Hamaguri cuisine[2] - various dishes made from oriental clams in Kiso Three Rivers estuary (Kuwana
    )
  • Tekone-zushi [ja] - a type of sushi where slices of raw tuna and the like are marinaded in a soy sauce based marinade and then laid out over vinegared rice and sprinkled with shredded nori etc. (southern Shima Peninsula in Mie Prefecture)

Kansai and Chugoku regions

  • Yudofu - tofu simmered in hot water with kombu and eaten with various dipping sauces. (Kyoto)
  • Osaka zushi - sushi pressed quadrangle sharp and also called Hako zushi ("box sushi"). (Osaka)
    • Battera zushi - a type of box sushi using mackerel and vinegared kelp. Named battera taken from the Portuguese bateria or small boat.
  • Funa zushi - ancient style sushi in Shiga Prefecture
  • Kitsune udon - hot udon with sweet
    aburaage
    which is popular in Osaka
  • Okonomiyaki - savory pancakes with cabbage, meat or seafood, flavored with Japanese worcestershire sauce and mayonnaise.
    • Osaka style - ingredients are mixed into the batter before grilling. Has now spread nationwide.
    • Hiroshima style - made out of layers of batter, cabbage, toppings, yakisoba and fried egg.
  • Horumon yaki-udon -
    Tsuyama, Okayama
  • Takoyaki - balls of grilled, savory batter with pieces of octopus inside. Is now popular throughout Japan. (Osaka)
  • Akashiyaki - prototype of takoyaki balls in Akashi, Hyōgo.
  • Kibi dango - dango from the Kibi region in Okayama Prefecture
  • Demi-Katsu - a katsudon specialty that uses a demiglace sauce (Okayama)
  • Izumo soba - a type of soba famous in the Izumo area (Shimane Prefecture)
  • Dote-nabe - a nabemono dish of oysters, tofu and vegetables stewed in a miso-based broth (Hiroshima Prefecture)
  • Fugu - Famous in Shimonoseki, Yamaguchi Prefecture. Fugu cuisine is also popular in Osaka.
  • Obanzai - a style of cooking rather than a dish in Kyoto

Shikoku

Kyūshū

Hakata ramen

Okinawa

Various

Nagano

See also

  • Meibutsu - literally "famous things"; a popular concept in Japan referring to the fame of certain locales for given foods or products.

References

  1. ^ "Japanese Cuisine. Archived 2011-06-25 at the Wayback Machine Thefoodieshandbook.co.uk. Accessed July 2011.
  2. ^ "Encounter with Kuwana" (PDF) (in English and Japanese). Tourism Division, Industry Promotion Department, City of Kuwana. September 2006. pp. 22–23. Archived from the original (PDF) on 27 May 2011. Retrieved 16 April 2011.