Tag: regional cuisine
What to Eat and Drink in Arima Onsen
Nestled in the Rokko mountains behind Kobe City, Arima Onsen is considered one of the oldest hot spring towns in Japan with a history stretching back over 1,000 years. This provenance coupled with its charming atmosphere and proximity to Osaka and Kobe...
Head to the Coast of Toyama to try Tara-jiru
On the eastern edge of Toyama Bay, the emerald waters deliver with every crashing wave a new bounty of stones and minerals to the beach. Jade, quartz, granite, and jasper, among others, are up for grabs for those who know how to...
Togakushi Soba: One Of Nagano’s Unique Varieties
From a prehistoric paste to the modern noodle, there has been a long history of soba in Nagano Prefecture. The geography and climate have always been perfect for growing high-quality buckwheat, but it wasn’t until the Edo...
Goto Udon: One Heavenly Hell Pot
Japan is a haven for noodle lovers. With various types and even more regional variations, there’s something for everyone. Among the heavy hitters is udon, a thick, wheat noodle beloved by locals. In summer, it can be...
Turkish Rice at Kyushu’s First-Ever Cafe “Tsuruchan”
I’m not the first to suggest Nagasaki’s food is a metaphor for the city itself; an exciting, and at times confusing, blend of cultures and influences. For hundreds of years, Japan has been sampling new ingredients from...
Sara Udon: Nagasaki’s OTHER Famous Regional Dish
When it comes to regional dishes of Nagasaki, Champon wins the popularity contest hands down. It seems to have made the biggest impact nationally, in any case; you can find noodle cup and convenience store versions all over Japan. Coming in a...
Nagasaki Champon: The City’s Most Famous Regional Dish
Also known as Chanpon (with an ‘n’), this is a local Nagasaki dish which was heavily influenced by Chinese cuisine. It originated in the early 1900s at one of Nagasaki’s Chinese restaurants where the local Chinese students would come to eat. Chock-full...
