東風吹かば

Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appearance, it has fragrant crispy skin and tender, springy white flesh.

Kiritanpo Nabe is a traditional hot pot from Akita Prefecture, featuring grilled mashed rice skewers called kiritanpo. It’s simmered with chicken, burdock, and mushrooms in Hinai chicken broth, where the rice absorbs the rich umami flavor.

Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often enjoyed with sake.

Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. Originally a Buddhist vegetarian dish, it avoids meat and fish.

Sanpei-jiru is a traditional soup from Hokkaido made with salted salmon or other fish. The broth is seasoned only with the salt from the fish, creating a simple yet rich flavor enhanced by kelp and root vegetables. A comforting winter dish.

Hiyajiru is a local dish from Miyazaki, made by mixing miso with chilled broth and adding cucumber, tofu, and herbs. It is often poured over rice, refreshing in hot summer, and pairs well with drinks.

Hōtō is a traditional dish from Yamanashi Prefecture, featuring thick flat noodles, pumpkin, and root vegetables simmered in miso broth. Especially comforting on cold days.

Mizutaki is a local dish from Fukuoka, made by simmering chicken in plain water to extract natural flavors. Unlike other hot pots, it is not seasoned with soy sauce or salt during cooking.

Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dishes like pasta, grilled mentaiko, squid with mentaiko, and rice balls.

Motsunabe is a local dish from Fukuoka, a hot pot of beef or pork offal with vegetables. It is hearty and ends with noodles or rice porridge.