One theory is that the Japanese word "makijen," a type of Chinese vegetarian cuisine known as fucha, became Japanese, while another says that "Kencho soup" made at Kenchoji Temple in Kamakura came…

Where it is made

Kamakura, all over Japan

Main ingredients

konnyaku, burdock root, lotus root, carrot, daikon radish, taro, tofu, dried shiitake mushroom, komatsuna

Oyama, located 1,252 meters above sea level and part of the Tanzawa Oyama National Park, is famous for its tofu, which makes use of the good quality water of the Tanzawa mountain range.

Where it is made

Oyama area, Isehara City

Main ingredients

Tofu

Fresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on top of a bowl of rice. It is a well-known specialty of the Shonan area, including Chigasaki, Kamakura, and Enoshima.

Where it is made

Shonan area

Main ingredients

Fresh shirasu, rice

Ankoromochi is a flat dumpling made of wheat flour and shiratama (white bean curd) flour with an (sweet) bean paste.

Where it is made

Yokosuka City, central part of the prefecture

Main ingredients

Light flour, white bean flour, red bean paste

Curry rice is one of the most popular home-style dishes in Japan. One theory about its roots is that it was a military dish served in the Japanese Navy.

Where it is made

Yokosuka City

Main ingredients

beef or chicken, carrots, onions, potatoes, curry powder, flour, rice

This is a dish made by marinating high-quality domestic pork in special miso, belonging to an elevation of 1 in the Tanzawa Oyama National Park. It is a specialty dish of Atsugi City.

Where it is made

Atsugi City, Sagamihara City, Zama City

Main ingredients

Pork, Special Miso-marinated Pork, Special Miso

Sake manju are traditional Japanese pastries made by steaming a sweet bean paste wrapped in a dough made from sakadane, a natural leavening agent produced using rice and koji (malted rice), and flour.

Where it is made

Sagamihara City

Main ingredients

Flour, sakadane, sweet bean paste

Katemeshi, or loaded rice, is a local dish of Sagamihara City that has been passed down over many years. It is a kitchen-sink meal made by mixing together white rice and broth-simmered vegetables.

Where it is made

Sagamihara City

Main ingredients

Rice, dried shiitake, burdock root, carrot, chikuwa (fish cake), aburaage (deep-fried tofu), green bean

In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge of Kanagawa Prefecture are flame-grilled without oil or seasonings and slowly stewed, and starch syrup is used to…

Where it is made

Hakone

Main ingredients

Pond smelt

One of these is ume gohan, or plum rice.

Where it is made

Odawara

Main ingredients

Umeboshi (preserved Japanese plums), rice, dried young sardines

The origin of the name “nigomi udon” is said to be because the soup becomes “cloudy (nigoru),” or it is said to be a corruption of “nikomi (stewed) udon.”

Where it is made

The Tsukui area of Sagamihara City

Main ingredients

Fresh udon, dried noodles, radish, carrot, komatsuna, shimeji mushrooms, Chinese cabbage, fried tofu, and green onion

Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full of ingredients and then frying and steaming it. They are similar to oyaki dumplings.

Where it is made

Sagamihara City, Tsukui area

Main ingredients

Wheat flour, seasonal ingredients

The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna fishing in Japan.

Where it is made

Miura City, Misaki area

Main ingredients

Tuna

A local dish from Miura City, located at the tip of the Miura Peninsula.

Where it is made

Miura City

Main ingredients

Daikon radish

An ohitashi dish made using norabouna, a traditional vegetable said to have been cultivated in the Suge area of Tama, Kawasaki City, for about 800 years.

Where it is made

Kawasaki City

Main ingredients

Norabouna

Before World War II, meat soba (roosu noodles) was a common dish in Yokohama Chinatown, but it was expensive, so "sanma-men," a noodle dish with vegetables, came to be prepared as a meal.

Where it is made

Yokohama City, All of Kanagawa Prefecture

Main ingredients

Bean sprouts, napa cabbage, kikurage mushrooms, pork, carrots, leafy greens, noodles

A hot pot dish originating in Yokohama, where beef is simmered in a sauce made with miso or soy sauce.

Where it is made

Yokohama City

Main ingredients

Beef, Japanese leek, tofu, shiitake mushrooms, Shungiku (edible chrysanthemum), and eggs

The Ishigaki Dango, including the simple and affordable enjoyment of local ingredients, became a popular okojū.

Where it is made

Sagamihara City

Main ingredients

Jigona (Udon Flower), Sweet Potatoes

A specialty of Odawara City, it is made by steaming seasoned and well-kneaded fish paste on a wooden board. The main ingredient used is “Guchi”, (a white-fleshed fish).

Where it is made

Odawara City

Main ingredients

Ground Fish paste

“Nara-chameshi” was served at Mannen-ya, a teahouse in Kawasaki-juku, along with "shijimi" (clam) miso soup and nara-zuke (pickled melon), and was very popular among travelers.

Where it is made

Kawasaki City

Main ingredients

Rice, Chestnuts, “Azuki” beans, “Sencha” (green tea), Candied Chestnuts (in the old days, it is called "kachi-Guri(chestnuts)")

There are various ways to cook tanishi, such as “Dengaku” (Grilled) and “Yanagawa-nabe” (hot-pot), but the typical one is “Tanishi no Miso-ni”.

Where it is made

Atsugi City Iiyama Onsen area

Main ingredients

“Tanishi”, Gobou(=Burdock root)

Yokohama City is the largest consumer of“ Shumai” in Japan.

Where it is made

Yokohama City, all of Kanagawa Prefecture

Main ingredients

Pork, Onion, Green peas, Shumai skin

Yude-rakkasei is peanuts boiled in their shells in salted water. The first peanut cultivated in Japan was in Kanagawa Prefecture.

Where it is made

Hadano City, Ninomiya Town, Oiso Town

Main ingredients

peanut