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What are the food regions of Japan?


Gabriel Lewis
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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?

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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

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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".

QUIET!  People are trying to pontificate.

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