Kanagawa ｜ Our Regional Cuisines

Yude-rakkasei is peanuts boiled in their shells in salted water. The first peanu…

Yokohama City is the largest consumer of“ Shumai” in Japan. While the average an…

It is a local dish of Iiyama, a hot spring village known as Oku-zashiki of Tokyo…

Rice cooked with chestnuts, soybeans, azuki beans, and millet with tea. Original…

A specialty of Odawara City, it is made by steaming seasoned and well-kneaded fi…

This noodle dish originated in Yokohama, Japan, and consists of stir-fried veget…

An ohitashi dish made using norabouna, a traditional vegetable said to have been…

A local dish from Miura City, located at the tip of the Miura Peninsula. Daikon …

A hot pot dish originating in Yokohama, where beef is simmered in a sauce made w…

This is a local dish in the Sagamihara region, a steamed bun made by mixing loca…

The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna f…

Drum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full o…

A local dish from the Tsukui area of Sagamihara City in which udon noodles are s…

This dish is made with rice mixed with umeboshi (preserved Japanese plums) and d…

In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge…

Katemeshi, or loaded rice, is a local dish of Sagamihara City that has been pass…

Sake manju are traditional Japanese pastries made by steaming a sweet bean paste…

This is a dish made by marinating high-quality domestic pork in special miso, be…

Curry rice is one of the most popular home-style dishes in Japan. One theory abo…

Ankoromochi is a flat dumpling made of wheat flour and shiratama (white bean cur…

Fresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on…

Oyama, located 1,252 meters above sea level and part of the Tanzawa Oyama Nation…

This dish is made by frying daikon radish, carrots, and other vegetables in oil …