Looks Delicious! | Regional Dishes
The Japanese archipelago stretches from the icy Sea of Okhotsk in the north to the tropical waters of the Okinawa Islands in the south. Japan’s rich and varied natural environment has led to the development of diverse culinary specialties in each of its 47 prefectures. Regional food traditions are passed down through the generations, shaped by the changing seasons and the use of fresh local ingredients that draw on abundant natural resources from the land and sea.
These replicas were specially produced for this exhibition by three companies within the Iwasaki Group, located in Tokyo, Osaka and Gujō Hachiman, which draw on the skills of craftspeople from numerous workshops around Japan. The replicas are created using molds made from the dishes themselves. The geographical spread of the workshops enables each manufacturing base to efficiently and accurately reproduce examples of each area’s distinct food culture.
A. Hokkaido
Hokkaido Prefecture
Kaisen-don
Kaisen-don is a bowl of rice topped with raw sashimi and other seafood. Surrounded by the Sea of Japan, the Pacific Ocean and the Sea of Okhotsk, Japan’s northernmost prefecture Hokkaido is home to a wide variety of seafood. Many Hokkaido restaurants serve kaisen-don featuring local delicacies such as tuna, scallops, shrimp, crab, salmon roe and sea urchin in a single bowl. If unseasoned raw fish is used, it is served with wasabi and soy sauce.
Yaunmosir
Ohaw soup
Ohaw, is an important dish of the Ainu, an indigenous people from northern Japan, today living mainly in Hokkaido. It is made by simmering local game or fish, with seasonal wild mountain vegetables. Popular ohaw variations include cepohaw (with salmon) and yukohaw (with venison). An essential dish for the Ainu, who hunted and fished in extremely cold regions, ohaw has been handed down and adapted to contemporary tastes with changes in ingredients and seasoning.
B. Tōhoku
Aomori Prefecture
Kaiyaki-miso
Miso, a paste made from fermented soybeans, is widely used in Japanese cuisine (read more about fermentation in Japanese cuisine here). Kaiyaki-miso (miso baked in a shell) is a dish where scallops and egg are grilled in a miso-seasoned broth, using a large scallop shell as a pot. It has been eaten since the Edo period (1603–1868) in the Mutsu Bay area of Aomori, known for its scallops. Characterized by an aroma of the sea and a slightly charred, miso flavor, it is often served over rice.
C. Kantō
Ibaraki Prefecture
Nattō
Nattō is made by fermenting boiled or steamed soybeans. While similar foods exist globally, Japanese nattō is characterized by its stickiness and distinctive odour. Traditionally, nattō is fermented in bundles of rice straw where the nattō bacillus thrives. Rich in nutrients, nattō is often eaten over white rice for breakfast. Mito in Ibaraki Prefecture, a renowned producer of small-grain soybeans, is considered the birthplace of nattō and boasts the highest production in Japan.
D. Hokuriku Shinetsu
Niigata Prefecture
Noppe
Noppe is a typical dish from Niigata. The main ingredient, taro, is simmered with other vegetables in a lightly flavored broth. The dish is thickened, with pea pods providing a green accent. In winter, salmon roe (ikura), is often added instead of pea pods. Ingredients and preparation vary by household, with recipes often passed down as family traditions. Noppe is enjoyed year-round and is a popular dish at festivals and celebrations.
E. Tōkai
Yamanashi Prefecture
Kōshū wine
Surrounded by mountains, Yamanashi boasts the highest production of grapes in the country, due to its low rainfall, ample sunshine and well-drained soil. Since 1877, when Japan’s first private winery was established, staffed by two young workers sent to study winemaking in France, the Kōshū region of Yamanashi has become one of Japan’s leading wine-growing areas. Kōshū wines, primarily made from the Japanese grape varieties Kōshū and Muscat Baily A, now enjoy an international reputation.
F. Kansai
Shiga Prefecture
Funa-zushi
Funa-zushi is a type of nare-zushi, a dish considered a predecessor to modern sushi, in which fish and rice are salted and fermented with lactic acid. Made from nigorobuna (crucian carp) caught in Lake Biwa, the fish softens during the fermentation process, making it edible down to the bones. This dish is served on festive occasions, including New Year, and is also offered to kami (Shinto “spirits” or “deities”) at local shrine festivals.
G. Chūgoku
Tottori Prefecture
Zuwai-gani
In winter, Tottori Prefecture is known for its abundant catch of zuwai-gani (snow crabs), a highly prized seasonal delicacy from the Sea of Japan. The male crabs, known as matsuba-gani, have legs filled with tightly packed tender meat, soft in texture and delicately sweet. They are typically boiled and enjoyed with lightly seasoned vinegar. The female crabs contain eggs with a concentrated umami flavor which are often used in miso soup.
H. Shikoku
Tokushima Prefecture
Sudachi-sōmen
Sudachi, a citrus fruit with a refreshing aroma and tartness similar to lemon, was cultivated in Tokushima as early as the Edo period (1603–1868) as a source of vinegar. Today, Tokushima accounts for nearly 100% of Japan’s sudachi production. A popular regional dish, sudachi-sōmen features slices of sudachi on top of sōmen, thin wheat flour noodles, served in a cold chicken broth. The Handa area of Tokushima, is particularly known for producing high-quality sōmen.
I. Kyūshū
Fukuoka Prefecture
Tonkotsu ramen
Ramen originated as a Chinese noodle dish but developed its own unique identity, becoming one of Japan’s most popular dishes both domestically and internationally. Tonkotsu ramen (pork bone ramen) is said to have originated in Fukuoka around 1950. While recipes vary by restaurant, it typically features a rich, cloudy broth made by boiling pork bones, served with thin noodles and toppings including red ginger, chāshū (sliced barbecued pork), scallions, and often a seasoned boiled egg.
J. Okinawa
Okinawa Prefecture
Gōyā-Chanpuru
Chanpuru is a popular stir-fry dish from Okinawa made using seasonal vegetables and firm, slightly salty Okinawan tofū. The most well-known variation, gōyā-chanpuru, is made from gōyā (bitter gourd), pork belly, tofū and eggs. The dish has become a popular home-cooked dish in Okinawa and, in recent years, throughout Japan. Gōyā, characterized by its crunchy texture, bitter flavor, and high nutritional value, is mainly grown in the southern regions of Japan, including Okinawa and Kyūshū.
All Photography (except Gifu prefecture) by: Jérémie Souteyrat
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