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Local Dishes in Kanto Area

 Anko-nabe(Ibaraki)  

Anko-nabe

According to an old saying there are two classic winter hot pot dishes in Japan: pufferfish in the west of the country and anglerfish in the east. It is commonly said that apart from the bones, the whole of the anglerfish can be eaten. The best-known recipe is anglerfish hot pot, but other dishes include prepared anglerfish with a vinegar dressing and "mud broth" (using only the fish and vegetables, without adding any water).

Iwashi-no-gomazuke(Chiba)  

Iwashi-no-gomazuke

This dish developed out of a method for preserving fish using cooked rice that was traditional in the Kujukuri district. After cleaning and removing the heads, the sardines are salted and then packed with a generous amount of sesame, ginger root, and yuzu citron. Plenty of vinegar is poured over the mix, to ensure the fish is well pickled.

Shimo-tsukare(Tochigi) 

Shimotsukare

Hiyajiru-udon(Saitama)

Hiyajiru-udon(Saitama)

Herahera-dango(Kanagawa)

Herahera-dango(Kanagawa)

Fukagawa-don(Tokyo)

Fukagawa-don

Namaimo Konnyaku ryori(Gunma)

Nama konnyaku

Devil’s tongue (konyaku) is a health food that can be used in various ways: it can be eaten raw as sliced konyaku (sashimi konyaku), boiled or pot-boiled. Although it is the general practice to use yams for cooking only after it has been reduced to a powder (flour), in recent years the use of yams in our diet has been reviewed and method food preparation using grated raw yams have been considered. Gunma prefecture which produces about 90% of the nation’s konyaku is home to a boisterous effort to develop new ways of using konyaku in cooking.

Okkirikomi(Gunma)

 Okkirikomi

This is a traditional farmers' recipe that could be prepared quickly after they finished working in the fields. Hand-made coarse-cut wheat noodles are simmered in a generous amount of broth together with seasonal vegetables and taro yams, seasoned with mirin (sweet rice liqueur) and soy sauce. Simple to prepare, this recipe caught on widely because it was tasty and nutritious.

Futomaki-zushi(Chiba)

 Futomaki-zushi

Vinegared sushi rice is rolled up in sheets of nori (laver seaweed) with a variety of fillings, such as kanpyo (strips of seasoned gourd), shiitake mushroom, carrot, spinach, and pickles. These are arranged in such a way that the cross-section forms a pattern, such as a flower or animal, when the sushi roll is sliced. Traditionally, futomaki-zushi was prepared for auspicious occasions or ceremonial events, such as Coming of Age Day, weddings and funerals.

 

 Pictures and articles are cited from JAPAN'S TASTY SECRETS.