Food & Drink

The lush vegetables with that distinct aroma, cultivated from the water, soil and climate of Kyoto

Aromatic senbei (rice crackers) filled with plenty of the special Gunma product of Shimonita negi (Shimonita green onions)

Sweet bean jelly with steamed chestnut (kuri-mushi yokan) is a special confection of Narita. The sweetness which brings alive the chestnuts and azuki beans is very tasty.

The Japanese rice cracker found in Choshi, an area known for soy sauce. This is senbei that is salty and soft

High-class white fish among other ingredients are amply placed on rice and tightly pressed to make the traditional sushi of Osaka

Tofu created from the high-quality underground water of Kyoto. Warm yudofu is one of the delicacies in Kyoto

The product of sister cities! The soul food of South Korea has become the local dish of Kagamihara

Plentifully bathed in the light of the sun and sea, Ehime mikan (oranges) have a lot of variety

When it comes to the tsukemono of Narita, there is teppo-zuke. The capsicum inside the gourd makes it spicy.

The superb seafood cuisine that can be tasted in the treasure house of high-class seafood, Sanriku, which is known as one of the world’s top 3 fishing grounds

The taste of China brought over by overseas settlers. It is a mild soup with glass noodles and plenty of vegetables

This is a local dish in snowy Tsugaru to warm you up with its hearty soup filled with the leftovers of fish

A regional dish that is a Hokkaido heritage where lamb and vegetables are placed generously on a dome-shaped skillet

The old-fashioned taste of inarizushi that can be easily eaten during a walk through Kamakura

Pilaf, spaghetti and tonkatsu (deep-fried pork cutlet) are heartily piled up on one dish!

A deep taste and aroma made in a cool climate. A famous tea that is considered to be one of Japan’s 3 major teas.