Regional dishes

Jingisukan (Lamb and Vegetable Hot Pot), Ishikarinabe(Ishikari hot pot), Sanpei-Jiru

Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles), Keiran, Senbei jiru

Hittsumi jiru(Hittsumi soup), Kirisensho, Mamebujiru

Okuzukake, Sendai zoni, Harakomeshi

Iburigakko, Hatahata zushi, Sasamaki

Imoni(taro soup), Dongara Jiru (cod soup), Natto Jiru(natto soup)

Ika ninjin, Kozuyu, Nishin no sanshozuke

Niai, Tsuke Kenchin, Paita Yaki

Shimotsukare, Mimi udon, Kanpyo no tamagotoji

Okirikomi/Okkirikomi, Suiton, Tansan manju

Saitama no udon, Gojiru, Hiya jiru/Suttate

Futomaki zushi, Seguroiwashi no gomazuke, Namero

Fukagawa meshi/Fukagawa don (Fukagawa rice bowl), Nigiri zushi, Monja yaki

Kenchin jiru, Oyama no tofu ryori, Nama shirasu don (Fresh shirasu rice bowl)

Noppe, Igoneri, Shoyu okowa

Hotaruika no sumiso ae, Tara jiru, Suzuki

Jibuni, Hasu-mushi (Steamed lotus root), Ebisu/Berobero (Chilled agar jelly with whisked egg)

Heshiko, Namagusa jiru, Sabanuta

Houtou, Seida no tamaji, Mimi

Sunki-zuke, Gohei Mochi, Oyaki (Japanese stuffed dumplings)

Hoba zushi, Keichan, Karasumi

Kuro hanpen furai, Gawa, Wasabi zuke

Hakozushi, Zoni (Japanese Soup Containing Rice Cakes and Japanese Mustard Spinach), Kishimen

Tekone zushi, Arame maki, Ise udon

Funa zushi, Amenoio gohan, Koayu-no-sanshoni

Barazushi, Sabazushi (Mackerel Sushi), Kuri Gohan(=Chestnut rice)

Senshumizunasu no asazuke, Jakogouko, Bara zushi

Ikanago no kugini, Akashiyaki/Tamagoyaki (Akashi style omelet), Botan nabe

Kakinoha zushi, Naranoppei, Yamato no zoni

Okaisan/Chagayu, Mehari zushi, Kinzanji miso

Igisu, Itadaki, Azuki zoni

Sasamaki (Mochi rapped in Bamboo Leaves), Azuki-zoni, Sumashi Zoni (Mochi in Soup)

Matsurizushi, Sabazushi(mackerel sushi), Mamakari no suzuke

Wani no sashimi, Uzumi, Hassun

Chishanamasu, Kenchou, Itokoni

Sobagome zousui/Sobagome jiru, Bouze no sugatazushi, Iya no dekomawashi

Anmochi zouni, Shouyu mame, Shippoku udon

Taimeshi, Satsuma, Imotaki

Stir-fried itadori, Saba no Sugata Zushi (Mackerel Sushi), Vinegared Ryukyu

Nukamisodaki, Gameni, Hakata zoni

Funankogui, Ika no kakeae, Niimoji

Guzouni/Shimabaraguzouni, Hikitoshi, Urakamisoboro

Karashi renkon(lotus root with Japanese mustard), Dagojiru, Yakiayu no kanroni

Dango Jiru (dumpling soup), Houchou (Thin udon noodles dipped in dipping sauce), Yaseuma (Thinly Rolled Out Flour Sprinkled with Roasted Soybean Flour )

Nishime, Chicken nanban, Sakana zushi(Fish sushi)

Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake), Satsuma Jiru, Kibinagono-sashimi (Kibinago sashimi)

Nakamijiru, Koobuirichii, Inamudouchi