Specialty Foods From Across Japan: The Best Dishes!

People travel to Japan for many reasons, one of which is to sample local cuisine. While specialty foods like ramen and sushi are available outside of the country, there are regional delicacies that haven’t gone international. Made with fresh ingredients using generational recipes and techniques, they can only be experienced in that particular city or region.

We’ll introduce you to four of them in today’s blog. Here are the best specialty foods from across Japan that you must try! Warning: don’t read this list on an empty stomach.

Tochigi Gyoza

Gyozas are the Japanese version of Chinese dumplings. Their thin, crispy wrappers contain a tasty filling of ground pork, garlic, and mixed vegetables. Usually pan-fried but sometimes boiled or deep-fried, they’re especially popular in Utsunomiya, Tochigi Prefecture. According to some stories, Chinese soldiers there introduced them to the villagers.  

As the self-proclaimed gyoza capital of Japan, Utsunomiya is the best place to sample authentic Japanese gyoza. Each of its 300 restaurants has a unique menu, from miso soup with gyoza to chicken wings stuffed with gyoza filling. We recommend starting your dumpling quest at Utsunomiya Minmin Honten and Masashi. Consider visiting the city in early November to catch the Utsunomiya Gyoza Festival!

Fukushima Negisoba

You probably know what soba is: delicious buckwheat noodles. But what is negi? Well, it’s white leek, and this dish has one whole uncut negi. Instead of chopsticks, the vegetable is used to pick up the noodles, and it’s usually eaten at the end! Negisoba is also called Takato soba because its original version, which used grated daikon, came from Nagano’s Takato clan. 

If you’re curious about trying negisoba, travel to Ouchi-juku, Fukushima. You’ll find the Misawaya restaurant where negi was added to soba for the first time. Besides adding sweetness to the noodles, negi is supposed to bring good luck. If you want to eat fresh soba, time your visit during the harvest season between October and November.

Shiga Funazushi

Our next dish, funazushi, is nare-zushi, or traditional sushi, where salted fish is fermented in rice. It contains many probiotics, such as lactic acid and other nutrients. Funazushi is made with funa (Nigoro-buna fish or round crucian carp). According to legend, it was presented to Prince Toyoki Irihiko when he visited Moriyama, Shiga Prefecture, in the 3rd or 4th century. 

Since the Nigoro-buna fish is only found in Lake Biwa, you must go to Shiga to try funazushi. Due to a declining fish population, only a few stores serve it, including Kitashina and Sakamotoya, and the best time to eat it is around the New Year when the dish is both sour and soft enough. But be warned: funazushi smells and tastes strong!

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Gifu Keichan

Our final dish is the perfect example of home cooking. Roughly translating to “chicken mixed in sauce,” keichan is traditionally made with chickens that have stopped laying eggs. It’s marinated in tare sauce (soy sauce, mirin, sake, and sometimes garlic or miso) and grilled with cabbage. While delicious, you can also eat it with rice or udon noodles.   

Keichan is most prevalent in Hida and Gujo Cities in Gifu Prefecture, where you’ll find around 50 restaurants serving it. We recommend Kozato, Maruhachi, and Suginoko (where it’s called “Torichan”) for the best experience. While traditionally cooked for special occasions like New Year and Bon Odori, keichan can be eaten all year round. And of all the recipes on this list, it’s probably the easiest to make.

Why should I try these specialty foods?

You should try them because they have a unique history. As the original sushi, funazushi showcases traditional preservation techniques. Negisoba is odd but charming with its unique flavor combination and plating. And Gifu’s keichan and Tochigi’s gyoza are simple yet beloved meals.

These dishes are best experienced with fresh ingredients in their hometowns. Negisoba uses Fukushima buckwheat, while funazushi can only be made with Lake Biwa fish. There’s also are the gyoza and keichan restaurants with secret recipes you won’t find elsewhere!

Finally, trying these dishes in person allows you to experience the local culture. You’ll meet chefs and foodies who will share their knowledge with you. You’ll also gain a greater appreciation for the food and the people who make it. 

We hope you enjoyed this glimpse into Japanese specialty foods. Each one reflects its prefecture’s unique culture, from traditional sushi to home cooking to vegetarian and meat options. If you visit any of the cities we mentioned, try some of its cuisine. Also, let us know if you want a second list since there are too many dishes to cover in just one blog. 

Have you tried any of the specialty foods highlighted here? Which ones would you like us to write about next? Leave your recommendations in the comments.