We may not be able to travel to Japan in person at the moment, but we sure can sample and cook our way through it with our taste buds by visiting Honshu Island (some of my favorite noodle recipes from Nagoya (where I used to live) and a fish sukiyaki recipe from Osaka), Shikoku Island (two delicious fish recipes), Kyushu Island (a marinated fish recipe), and Rakutei: Slow-simmered Pork from Okinawa Island which I find very soothing to make!
Here are some of my favorite regional recipes for you to try and if you’re not sure where to find ingredients, the Japanese Pantry is the first place to look. They have many regional ingredients!
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Honshu Island:
Nagoya, Aichi Prefecture:
Misonikomi Noodles from Nagoya
Until I lived in Nagoya, I thought I only preferred less salty, lighter-colored misos, on the sweeter side. But the first time I had Misonikomi, another Nagoyan specialty, and tasted the deeply red and pungent hatcho (red) miso, my miso taste preferences widened and expanded. I loved making my kishimen noodle recipe from earlier this…
Kishimen Noodles from Nagoya
This month’s recipes are typical Nagoya fare: kishimen, a flat, wide quick-cooking udon noodle called hirauchi; and misonikomi (in next blog post), a dish of thicker handmade udon noodles in a hearty hatcho (red miso) broth. If you don’t like noodles, you could never be happy in Nagoya. Happily, I love noodles, and loved my…
Tebasaki: Nagoya-style Fried Chicken Wings
This recipe is a favorite in beer gardens and beer halls in Nagoya, where I happily lived for a number of years. Beer halls and beer gardens are popular summer retreats in japan. Just like overseas drinkers, the Japanese enjoy a variety of highly addictive and tasty snacks that inevitably inspired thirst for another draught.…
Real Eel: An Electrifying Dish from Nagoya
Once tasted, the delicate flavor of eel (unagi), prepared according to the special ways of Japanese cuisine, will linger in your memory forever. Since the Edo period (1603-1867), eel has traditionally been eaten in the height of midsummer on the Day of the Ox (July 23); popular custom has it that anyone who eats eel…
Osaka, Osaka Prefecture:
Uosuki: Fish Sukiyaki
Ask anyone about sukiyaki, and most will nod knowledgeably and say, “Ah, yes, a famous Japanese dish.” Mention Uosuki, though, and even most Japanese will react with a blank look. Uosuki is a form of fish sukiyaki, a famous regional dish from the Osaka area that originated on fishing boats in the Inland Sea. Fresh…
Shikoku Island:
Regional Recipe Corner: Tai Meshi from Shikoku Island
Shikoku Island (the smallest island in Japan) may have only four prefectures, but when it comes to regional cuisine, it is very wealthy. I had the chance to eat my way through the whole island when living in Japan. What struck me the most, was that, although most of the cuisine is fish-based, I never…
Get the recipe! Regional Recipe Corner: Tai Meshi from Shikoku Island
Katsuo no Tataki: Seared Bonito Sashimi with Garlic
Katsuo (Bonito) is a seasonal Japanese delicacy of early summer. The most popular way to eat it is as katsuo no tataki (“pounded bonito sashimi”), a traditional dish from Kochi Prefecture on Shikoku Island. (Part of Thanks for the Meal’s regional Japanese recipe collection.) This is a unique type of sashimi, the only kind to…
Get the recipe! Katsuo no Tataki: Seared Bonito Sashimi with Garlic
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Kyushu Island:
Nanbanzuke: Marinated Fried Fish from Nagasaki
Portuguese and Spanish missionaries started trickling into Japan to spread the teachings of Christianity near the end of the Muromachi era (1392-1567), and their first foothold in Japan was Nagasaki. The Japanese took to referring to all Europeans as Nanbanjin or “Southern barbarians,” and gradually the term “nanban” came to mean anything related to European…
Get the recipe! Nanbanzuke: Marinated Fried Fish from Nagasaki
Okinawa Island:
Rafutei: Okinawa’s Slow-Simmered Pork
I was lucky enough to visit Okinawa once and loved it! Here is one of my favorite recipes from there. Modern Okinawa cuisine is based on dishes enjoyed by the rulers of the Ryukyu dynasty, which controlled Okinawa from 1372 to 1879, and traditional island homecooking. Originally, royal Ryukyuan cuisine was served only during special…
Thank you for you quick response with your recipes. I’ve always been impressed by American citizens who go to Japan and made it their college years home or those who choose Japan as their 2nd home and learn the language as their own. I am impressed with everything you’ve done and your recipes.
Thank you