Ankou-nabe (Ibaraki Prefecture)
As a winter hotpot dish, it is known as the blowfish of the west and the monkfish of the east, and has a reputation for its taste.
Monkfish is edible except for the bones.It is cooked in monkfish hotpot, vinegared dishes, and dobu soup.
Soboro Natto (Ibaraki Prefecture)
Natto, also known as “field meat,” is a traditional food representative of Japan.
“Soboro Natto” is natto seasoned with soy sauce and dried daikon radish.
This is a masterpiece that matches the softness of natto with the texture of dried radish.
Shimotsukare (Tochigi Prefecture)
Salted salmon head, Setsubun roasted soybeans, grated daikon radish, and carrots are simmered in a thick pot, and at the end, sake lees are added and seasoned with soy sauce.
It has been made with prayers for good health and good fortune to ward off demons.
Chitake soba (Tochigi prefecture)
Stir-fry the shiitake mushrooms and eggplant, add the dashi stock, season with soy sauce and mirin, then pickle the soba noodles and enjoy.
The name Chitake (milk mushroom) comes from the milky white juice that comes out when you tear a Chitake mushroom.
Okkirikomi (Gunma Prefecture)
Thick, hand-cut noodles are simmered in plenty of soup along with seasonal vegetables and potatoes to thicken the noodles.
Miso or soy sauce is used for seasoning.
It seems that this name came from the fact that the noodles were made by cutting them into a pot.
Nanaimo Konnyaku cuisine (Gunma Prefecture)
Konnyaku is a health food that is used in a variety of dishes such as sashimi, simmered dishes, dengaku, and hot pot dishes.
Gunma Prefecture produces 90% of konnyaku in Japan.
Konnyaku dishes have long been used as ceremonial foods (such as boiled dyes and white aae).
Reijiru Udon (Saitama Prefecture)
Add sesame seeds, miso, and sugar to taste, grind in a mortar, add shiso leaves, cucumber, Japanese ginger, etc., and enjoy with dipping sauce made with water or dashi stock.
Igamanju (Saitama Prefecture)
These are manju buns that are surrounded by red rice, similar to chestnut burrs.
It’s a traditional farmhouse flavor from the northern Saitama area that’s perfect for a sunny day.
There is a theory that it was created to prevent children from getting sick.
Futomaki sushi (Chiba Prefecture)
Vinegar rice is spread on seaweed or tamagoyaki, and seasoned dried pyo, shiitake mushrooms, carrots, boiled spinach, pickles, etc. are wrapped around the core, and various designs such as flowers and animals are vividly drawn.
Iwasi no gomazuke (Chiba Prefecture)
Anchovies with their heads and bellies removed are pickled in salt, and then marinated in plenty of vinegar along with sesame seeds, ginger, yuzu, red chili peppers, etc.
It will be ready to eat after 2 to 3 days of weighing it down. Sprinkle with sesame seeds and the aroma is amazing.
Fukagawa-don (Tokyo)
Miso soup made with clams, fried tofu, green onions, etc. is poured over rice.
A dish made with the same ingredients as Fukagawa-don” and cooked with rice in soy sauce flavor was called Fukagawa-meshi.”
Kusaya (Tokyo)
When salting fish, the leftover salt water in the vat was used repeatedly.
It is said that fish components accumulated in the salt water and fermented, creating “salt soup.”
Kusaya is made by soaking blue horse mackerel and other fish in the salt soup and drying it in the sun.
Hera Hera Dango (Kanagawa Prefecture)
Mix wheat flour and shiratamako (some regions use soft flour and egg), add water, and knead the dough. Tear the dango into pieces and boil them in boiling water.
They are coated with candy, etc., and are called “Hera hera Dango” because of their crushed shape.
Kankoyaki (Kanagawa Prefecture)
Seasonal local ingredients such as spring wild vegetables and autumn mushrooms are wrapped in a flour wrapper and baked.
“Kanko” is a type of drum used in gagaku, and it got its name because of its similar shape.