Influenced by the food customs of other nations, the Japanese have refined their own, unique cooking style and cuisine. The Japanese are known for using very fresh ingredients in their cooking. Since they prefer fresh, seasonal foods for their meals, they often buy ingredients the same day they will be cooked. We love the Japanese skill in arranging food so that it looks like artwork. With the people of Japan living such long lives and having a low rate of heart disease, they must be doing something right. If you are heading to Japan, be sure to bring a hearty appetite and try some of these local specialties.
Japan's northern island Hokkaido is famous for its freshly caught crab from the seas surrounding the island. In Sapporo, be sure try one of the savory crab dishes.
Located in the Tohoku region, Morioka's local dish is Wanko-Soba. The buckwheat noodles are thrown into a bowl, a mouthful at a time, by a server just as the previous helping is eaten.
Tokyo sushi, referred to as "Edo style", is the real deal.
Not far from Mt. Fuji, Izu is rich with seafood and the Ise lobster is a specialty in South Izu.
Kyoto is known for their confectionery and sweets shops.
Hiroshima's special dish is Okonomiyaki. Heaps of cabbage is placed on thin crepes.
In Fukuoka, nothing beats the Fukuoka Food Stalls with over 200 stalls lining the streets at night. Our favorites are the Ramen and the Oden.
Okinawa dishes, such as Goya Chanpuru and Okinawa Noodles, are made from local ingredients and are very healthy.