Japanese regional cuisine

Japanese regional cuisine refers to the traditional and contemporary dishes that are distinct to specific regions in Japan. These regional cuisines are influenced by the climate, geography, culture, and history of their respective regions.

Overview

Japan is divided into several regions, each with its own unique culinary traditions and specialties. These regional cuisines are often based on locally available ingredients and traditional preparation methods. Some of the most well-known regional cuisines in Japan include Kanto cuisine, Kansai cuisine, Kyushu cuisine, and Hokkaido cuisine.

Kanto Cuisine

Kanto cuisine is characterized by its simplicity and delicate flavors. It is known for dishes such as sushi, tempura, and soba noodles. The region's proximity to the sea provides an abundance of fresh seafood, which is a staple in Kanto cuisine.

Kansai Cuisine

Kansai cuisine, on the other hand, is known for its bold and complex flavors. It includes dishes such as okonomiyaki (savory pancakes), takoyaki (octopus balls), and kushikatsu (deep-fried skewers). Kansai cuisine also features a variety of pickled vegetables, known as tsukemono.

Kyushu Cuisine

Kyushu cuisine is known for its rich and hearty dishes, such as tonkotsu ramen and mentaiko (spicy cod roe). The region's fertile land provides a variety of fresh vegetables and grains, which are often incorporated into Kyushu dishes.

Hokkaido Cuisine

Hokkaido cuisine is characterized by its use of fresh seafood and dairy products. Some of the region's specialties include kaisendon (seafood rice bowl), soup curry, and Hokkaido milk ice cream.

See Also

• Japanese cuisine
• List of Japanese dishes
• Japanese food culture

References

<references />

   This article is a Japanese cuisine–related stub. You can help WikiMD by expanding it!

• 
  Ruibe, a traditional dish from Hokkaido made with frozen raw salmon
• 
  Hakata ramen, a famous noodle dish from Fukuoka
• 
  Basashi, raw horse meat sashimi, a specialty of Kumamoto