What are the food regions of Japan?

Gabriel Lewis · August 20, 2009

I'm trying to get a better handle on the regional differences and specializations of Japanese cooking. For example, I know that modern sushi is a Tokyo/Osaka thing, Kaiseki is based out of Kyoto, and that Osaka cooking tenders to prefer light soy sauce. Or atleast I think I know, I haven't checked a while and thats what I remember. But other than that, I don't know much about which regions of Japan specialize in or are famous for what.

In some other posts I've read about pockets of Gastronomy all over Japan, and I'd like to know more about these pockets. Is there a good source of information or discussion of this topic anywhere?

Hiroyuki · August 20, 2009

Here are some sites that may be of some help if you can read Japanese:

http://www.kg.to/kyousai/tokushu/meisan/index.html

http://www.noncolle.com/47/

http://www.mei3.net/

Note that sushi is a very wide category. Osaka is famous for its oshi zushi, while edo (former Tokyo) is where nigiri zushi originated. Kaiten zushi (conveyor sushi) restaurants originated in Osaka.

This thread, Kanto vs. Kansai, may be of some help, too.

http://forums.egullet.org/index.php?showtopic=55376

Blether · August 21, 2009

What did you feel is missing from Wikipedia's 'Japanese Regional Cuisine' ?

It doesn't mention Hamamatsu's pride in its Unagi, which I feel may be a genuine regional food. Too many of Japan's "regional specialties" fall under the category Wikipedia describes as "dishes artificially proclaimed to be regional specialties by local businesses and tourist boards".

_john · August 23, 2009

unfortunately there is no english translation of this page on wikipedia right now but here is a list of regional cuisine (kyoudo ryouri) based on prefecture for people who read japanese. 日本の郷土料理一覧