What Is Meibutsu? Japan's Famous Local Specialties & Regional Souvenirs

What Is Meibutsu? Exploring Japan's Famous Local Specialties and Regional Souvenirs

What Is Meibutsu? A Look at Japan's Famous Local Specialties

Understanding Meibutsu in Japan

In Japan, the word meibutsu refers to something a place is known for. It literally means “famous thing,” but it’s used most often for regional Japanese specialties. These can be anything from local foods to handmade crafts. Sometimes, it also refers to specific cultural items, like tea ceremony tools or legendary Japanese swords.

You’ll also hear the word meisan, which means “notable product.” It’s a similar idea. Both terms highlight the unique items that make a town or region stand out. Whether it’s something you eat, something you buy, or something you see, meibutsu is part of what gives each place its own flavor.

Types of Meibutsu You’ll Find Across Japan

There are a few main kinds of meibutsu that travelers and locals alike look for when visiting a new area.

One type is tokusanhin. These are regional food specialties. Think of things like yakimochi (grilled rice cakes) from Hodogaya, or toro-jiru (a thick yam soup) from Mariko. These dishes are tied to their hometowns, and people seek them out for their flavor and their tradition.

Another kind is traditional Japanese crafts. These are often sold as souvenirs and can include things like handcrafted swords from Kamakura or lacquered screens decorated with shells from Enoshima. Items like these carry a deep connection to local history and skill.

Back in the day, meibutsu could get a bit stranger. There were items that claimed to cure illness, like the bitter powders sold in Menoke. Some souvenirs were seen as magical or mysterious. In Hakone, fireproof salamanders were once sold as exotic curiosities.

And then, there’s the more controversial side. Certain towns were known for their famous courtesans. Places like Shinagawa, Fujisawa, Akasaka, Yoshida, and Goyu built reputations around them. These women became part of what made those towns a destination. In some cases, they drew visitors to quiet or poor areas and helped bring in money and attention from outsiders.

Meibutsu in Japanese Art and Travel Culture

You’ll often see meibutsu featured in old Japanese woodblock prints, especially in the famous ukiyo-e series The Fifty-Three Stations of the Tōkaidō. These prints show scenes along the old road from Tokyo to Kyoto. In many of them, you’ll spot well-known local items.

At Narumi, for example, tie-dyed fabrics called Arimatsu shibori were a big draw. At Minakuchi, you’d find kanpyō, which are thin slices of dried gourd. Mariko was known for a special teahouse, and Kusatsu had a roadside stop that sold ubagamochi, a type of sweet rice cake. These weren’t just snacks. They were markers of place, memory, and travel.

Another area where meibutsu shows up is in the tea ceremony. Some tea tools, especially those with a long history or that were owned by famous tea masters, became meibutsu themselves. These items aren’t just functional. They’re treasured pieces of Japanese heritage.

Why Meibutsu Matters in Everyday Life

Gift-giving is a big part of Japanese life. And honestly, it would be a lot more stressful if meibutsu didn’t exist. Say you’ve been out of town, or you just took a trip. It’s common to bring something back for coworkers, neighbors, or family. That’s where meibutsu comes in. It’s the answer to the constant question: “What should I give?”

Someone helped you out?

Bring them a meibutsu.

Visiting your in-laws?

A meibutsu works for that too.

Most shops in tourist areas are ready for this. They even offer discounts if you buy in bulk because they know people are buying for half the folks they know.

There’s an unspoken rule in Japan that if you go off and enjoy yourself, you bring something back for the people who didn’t. It doesn’t have to be expensive. Just a little local item. A token. A small way to say, “Hey, I was thinking of you.”

And that’s what makes meibutsu more than just a souvenir. It’s a small way to share a bit of culture, pass on a story, and stay connected. Whether it’s a handmade pipe or a toy carved from bamboo, it has meaning. You can give it to your grandma or your baby nephew. It fits because what matters is the thought behind it.

The Range of Meibutsu: From Beautiful to Bizarre

Meibutsu can be just about anything. That’s part of what makes them interesting. Some are simple and sweet, like the chestnut paste from Nikko. Others are a headache to carry, like the delicate handmade baskets from Arima. Some are lovely to look at, like the soft cotton dyed with iron-rich spring water in Ikao. And then there are the strange ones, like the balloonfish of Kamakura. These are those puffed-up fish that swell into a ball when they’re scared or angry, then stay like that forever. People dry them out and turn them into lanterns. They’re not cute, not practical, and definitely not easy to pack.

There are meibutsu for every taste. Some are helpful. Some are just weird. Some are expensive. Others are cheap and cheerful. But if you know a lot of people who travel, you’ll notice they all come back with these odd little things. And if you stacked them all in one place, you’d probably have the start of a pretty strange museum.

But here’s the thing. Most people don’t actually keep all the meibutsu they get. When someone’s always receiving gifts, they eventually need to return the favor. And that’s where a kind of meibutsu recycling system comes in.

Let’s say a housewife gets a box of regional snacks or souvenirs. She might not want them, but she holds on to them. Then the next time she has to send a gift, she goes through her stash and picks out something to rewrap and send off. Maybe not the blowfish lantern (that would raise eyebrows), but some neutral snack or local product will do fine. A pack of pickled radish. A few steamed cakes. Maybe some eggs that are still fresh enough to pass.

It works more often than not. And chances are, the next person will do the same. That box of sweets or those eggs might end up making the rounds across cities and towns, like they’re on tour. By the end, they’ve traveled farther than the person who first bought them.

Traditional Crafts and Regional Food Specialties in Aichi Prefecture

Aichi is known for a long list of traditional crafts and well-loved local dishes. It’s one of the places in Japan where meibutsu isn’t just a gift. It’s part of daily life, part of the culture, and something people take pride in.

When it comes to crafts, Aichi has a deep history in pottery. You’ll find Seto ware, Tokoname ware, Akazu ware, and Hōraku ware, each with its own look and technique. There’s also Kawana ware, a porcelain that features blue and white patterns. Nagoya is especially known for these pieces, along with other crafts like folding fans (sensu), cloisonné enamel work (shippō), and ogre-faced roof tiles (onigawara). You’ll even find specialty brushes made in Toyohashi used for calligraphy.

Aichi’s meibutsu foods are just as famous. One standout is Hatcho miso, a rich, dark miso paste with a strong flavor. You’ll also see a lot of chicken dishes here, especially made with Nagoya Cochin, a local breed of chicken. Dishes like tebasaki karaage (fried chicken wings), miso katsu (pork cutlet with miso sauce), and toriwasu (raw chicken sashimi) are local favorites.

There’s also a long list of noodle dishes. Kishimen are flat udon noodles. Curry udon is thick and spicy. Miso nikomi udon is cooked right in a miso broth. Ankake spaghetti is another odd but popular local twist, with a thick sauce poured over spaghetti noodles.

And the snacks? You’ve got ebi senbei, which are shrimp-flavored crackers, ogura toast, a red bean paste sandwich served with butter, and oni manjū, a steamed cake made with sweet potato and mochi. There’s also moriguchizuke, which is daikon pickled in sake lees, and tatami iwashi, small dried sardines pressed into a thin sheet like a mat.

Even ramen gets its own version here. Taiwan ramen is a spicy dish that started in Nagoya and has little to do with Taiwan except the name. Then there’s tenmusu, a mix between tempura and rice balls.

Every one of these items tells you something about the region. Whether it’s an everyday meal or a packaged snack, it says where it came from, and who made it. And that’s the whole point of meibutsu. It ties something local to something personal.

Meibutsu from Akita: From Cherry Bark Boxes to Smoked Pickles

Akita Prefecture is known for both craftsmanship and regional foods. The handmade goods here are some of the most refined in Japan. You’ll find silver filigree jewelry called ginsen-zaiku, traditional cedar buckets (sugi-okedaru), and smooth lacquerware from towns like Kawatsura, Noshiro, and Yurihonjō. Kawatsura is also where kokeshi dolls are made. Kakunodate is famous for kabazaiku, cherry bark items like tea caddies and storage boxes. If you like woodwork, Akita has magewappa bent cedar containers from Ōdate and woven maple baskets known as itaya-zaiku. Pottery from Naraoka and Shiraiwa rounds it out, with local styles you won’t find elsewhere.

The food here is no less regional. Akita’s dishes make the most of what’s grown and raised in its cold, snowy climate. Hinai-jidori is a high-quality chicken that shows up in many meals. You’ll also find hatahata, a local sandfish, and buri, or yellowtail. Vegetables like the fig from Nikaho (Otake ichijiku) and the aquatic plant junsai are also local to this area.

Akita is big on hearty food. Damako nabe is a hotpot made with rice balls. Kiritanpo nabe uses mashed rice formed into tubes and grilled, then dropped into broth. There’s also junsai nabe, which adds water lilies. If you’re into pickles, Akita does a version called iburigakko, where daikon radish is smoked before it’s pickled. Imonokojiru is a stew made with taro root. The area also offers Inaniwa udon, a thin, smooth noodle, and shottsuru, a fermented fish sauce. Another local crop, tonburi, is sometimes called “field caviar” for its texture and use in side dishes. Yokote yakisoba, a fried noodle dish, is another local favorite.

Meibutsu from Aomori: Apples, Lacquerware, and Fishermen’s Stew

Aomori sits at the top of Japan’s main island and has a mix of unique crafts and bold regional foods. Its handmade items come from strong cultural traditions, especially in the Tsugaru region. There, you’ll find Tsugaru-nuri, a vibrant lacquerware made in Hirosaki. They also make painted kites (Tsugaru tako), clay whistles shaped like pigeons (Tsugaru no hatobue), and wooden toy horses called Yawata uma. Traditional kokeshi dolls are also made here. The Tsugaru-jamisen, a local type of shamisen, is a key part of the region’s music culture.

Aomori’s apples are famous across Japan. So is its black garlic, grown and fermented to bring out sweetness. You’ll also find blackcurrants (cassis) and Steuben grapes from Tsuruta. Seafood is a major part of life here. Ōma is known for its bluefin tuna. Jusankosan in Goshogawara is known for its freshwater clams. In Ōwani, they grow unique hot spring bean sprouts (Owani onsen moyashi). Shimizumori namba, a spicy red pepper, is grown in Hirosaki.

The food scene includes lots of soups and stews. Senbei jiru is a soup made with local rice crackers. Jappa-jiru is a hearty soup made from cod or salmon innards and vegetables. Hittsumi is a chicken and vegetable stew with torn pieces of dough. Keiran is a sweet soup with red bean and dumplings. You’ll also find ichigo-ni, a clear soup made with sea urchin and abalone.

Other local dishes include bara yaki (grilled beef ribs), ikamenchi (minced squid fritters), and kaiya or kayaki, where scallops are cooked in their own shells with miso and egg. A lot of these meals started with fishermen or farmers but became loved across the region.

Meibutsu from Chiba: Flat Fans, Pickles, and Peanut Snacks

Chiba is close to Tokyo but still has a strong identity of its own. The crafts here focus on practical tools and everyday beauty. Bōshu uchiwa, a flat fan made in Minamibōsō and Tateyama, is one of the region’s top crafts. On the Bōsō Peninsula, they also make forged tools like sickles, knives, and scissors. These are grouped under the name Chiba koshogu.

When it comes to food, peanuts are everywhere. You’ll find them in sweets like peanut monaka, a crisp wafer filled with peanut and sweet bean paste. Soy sauce and bamboo shoots (takenoko) are also important crops. Seafood dishes feature strongly too. Hamaguri clams, ise ebi (spiny lobster), and aji no tataki (chopped raw horse mackerel) show up in many meals.

Chiba’s snack foods include ise ebi senbei, crackers made from lobster, and tai senbei, shaped like sea bream. Teppōzuke, a kind of pickle filled with mustard, is a well-known specialty from Narita. You’ll also see namerō, a chopped fish dish seasoned with miso, and suzumeyaki, which is grilled crucian carp.

Meibutsu from Ehime: Citrus Fruits, Pearl Crafts, and Island Cuisine

Ehime, located on Shikoku Island, blends coastal life with refined traditions. It’s known for Tobe ware, a style of blue-and-white porcelain. The region also produces cultured pearls. Goishicha, a fermented tea with a strong taste, is another meibutsu.

Fruits like iyokan and mikan (a type of mandarin orange) grow well here. They’re juicy, sweet, and easy to find in both fresh and preserved forms.

Ehime’s food culture also includes tai, or sea bream, which is often served as sashimi or grilled. Uwajima tai-meshi is a well-known rice dish topped with slices of raw sea bream. Jakoten is a fried fish cake made with minced whole fish. You’ll also find botchan dango, a colorful rice dumpling sweet, and goshiki somen, five-colored noodles served cold.

Imotaki, a taro and chicken stew, is eaten in autumn. And satsuma jiru is a pork miso stew that brings together local vegetables and hearty broth.

Traditional Crafts and Regional Specialties in Fukui Prefecture

Fukui has a strong reputation for both craftsmanship and seasonal food. This prefecture blends old-world skill with ingredients pulled straight from the sea, rivers, and mountains.

In Echizen, the blades are the star. Echizen Uchihamono are hand-forged kitchen knives and scissors, known across Japan for their sharpness and strength. Pottery from this region, known as Echizen ware, is also widely respected for its durability and simple beauty. Another craft tied to this area is Echizen washi, a handmade paper that’s been around for over a thousand years. In Wakasa, artisans make Wakasa nuri, a sleek type of lacquerware with intricate layers and finishes.

On the food side, Fukui delivers a wide range of meibutsu dishes. In spring, people seek out Sakuradai, or cherry sea bream. Zuwaigani is the prized snow crab from Echizen, and when cooked in a hot pot dish, it becomes Echizengani-nabe. For something local and earthy, Miyazaki takenoko (bamboo shoots) and Yoshikawa nasu (eggplant from Sabae) are regional favorites.

There’s also Eihei-ji goma-dofu, a smooth sesame tofu tied to the Eihei-ji Zen temple. Funa sashimi is raw crucian carp, often served fresh. Hamayaki saba is grilled mackerel cooked right by the sea, while saba no heshiko is mackerel preserved in fermented rice bran.

Other local dishes include oroshi soba, a cold buckwheat noodle dish topped with grated daikon, and satoimo no koroni, taro simmered in soy sauce. You’ll also find sugo, which is made from pickled stalks of Yatsugashira taro. And for something heavier, sauce katsudon is a breaded pork cutlet served with Worcestershire-style sauce. Volga rice, a unique dish from Echizen, layers rice with an omelet and meat sauce, often served with pork cutlet.

Fukuoka’s Famous Local Foods and Folk Crafts

Fukuoka is known for its bold flavors, quirky crafts, and a mix of both traditional and modern culture. Many of its best-known items come from Hakata, the old name for the heart of Fukuoka City.

Start with the crafts. Hakata dolls are hand-painted clay figures with a long history. Hakata koma is a small iron spinning top. Hakata-ori is a woven fabric used for obi sashes and other clothing, and Hakata magemono includes bent wood containers used for storing and serving food. In Kurume, Karume kasuri is another type of woven cloth, made with an indigo-dyed pattern. And in Fukuchi, Agano ware is a local pottery style, while Koishiwara ware and Takatori ware are two more kinds of ceramics with their own look and feel. You’ll also find Amagi no bata-bata, a toy drum, and Ki uso, a carved wooden bird known as a lucky charm.

The food scene here is strong. Tonkotsu ramen is Fukuoka’s most famous dish, made with a rich pork bone broth. Motsunabe is a hearty stew of beef or pork intestines. Mizutaki is a lighter hot pot made with chicken. Takana gohan is a fried rice dish made with pickled takana leaves.

Then there’s mentaiko, spicy cod roe that’s eaten with rice or used in other snacks. You’ll also see karashi mentaiko, a hotter version. These flavors show up in crackers like mentaisenbei and menbei, both popular local gifts.

Other local treats include Amaou strawberries from Itojima, known for being large and sweet, and Hakata jidori, a premium local chicken. For sweets, there’s Meika Hiyoko, a bun shaped like a chick and filled with yellow bean paste, and Niwaka-senpei, a cookie shaped like the mask from the Hakata Niwaka festival.

Small snacks like hitokushi gyoza, or one-bite dumplings, are popular too.

Fukushima Prefecture’s Local Crafts and Regional Dishes

Fukushima blends traditional folk art with hearty meals built on local ingredients. The Aizu region, especially, is known for its crafts.

Aizuhongō ware and Ōborisōma ware are two types of pottery made here, while Aizu shikki is a deep, glossy lacquerware still produced using old methods. Toys from this region include the Akabeko, a red bobblehead cow said to bring good luck, and Okiagari-koboshi, a roly-poly paper doll that always stands back up. Kokeshi dolls and Miharu-goma, wooden horse toys from Miharu, round out the traditional offerings.

On the food side, Fukushima has a lot to offer. Its beef is well-known, especially when served in simple, flavorful dishes. The peaches grown here are some of the best in Japan. For sweets, there’s Awa manjū, a millet bun with sweet bean filling, and Mamador, a soft pastry filled with creamy white bean paste.

For ramen lovers, Kitakata ramen is a must. The soup is light, but the noodles are thick and chewy. In Shirakawa, they serve their own style of ramen called Shirakawa ramen. Another unique local dish is Namie yakisoba, which features thick noodles stir-fried in a heavy sauce.

Other regional specialties include dobu-jiru, a thick stew of monkfish liver and vegetables, and kozuyu, a New Year’s soup made with dried scallops, mushrooms, and seasonal vegetables. You’ll also find ikaninjin, shredded squid and carrots soaked in soy sauce, and nishin no sanshouduke, dried herring pickled with sansho pepper.

Every one of these dishes and crafts speaks to the people and history of the area. Like all true meibutsu, they aren’t just about taste or looks. They carry the culture of the place they came from.

Meibutsu from Gifu: Craftsmanship and Mountain Foods

Gifu is packed with local specialties, both handmade and homegrown. One of its most well-known traditional crafts is Enako bandori, a straw raincoat from Takayama. It’s a reminder of the region’s rural past. You’ll also find Hida-shunkei, a kind of lacquerware from the same area. The city of Seki is famous for its Japanese kitchen knives. These are high-quality tools used by chefs across the country.

Gifu is also known for its paper. Mino washi is a handmade paper used in lanterns, umbrellas, and fans. This paper is a big part of the region’s identity. It’s lightweight but strong, and you’ll often see it in Gifu Chōchin lanterns and Gifu Wagasa umbrellas. As for pottery, there are several regional styles worth noting. Mino ware, Oribe ware, and Shino ware are all made here, and each has its own feel and color.

One of the more playful items from Takayama is the Sarubobo doll. It’s a small red figure shaped like a monkey and used as a charm to bring good luck.

In terms of local foods, Gifu has plenty. Ayu (sweetfish) is a major catch, especially on the Nagara River, where it’s caught using cormorant fishing. There’s Hida beef, a premium wagyu from the mountains, and Fuyu persimmons that are sweet and juicy.

The region also grows Hida beni kabu, a red turnip, which gets turned into akakabu-zuke, a type of red turnip pickle. You’ll also come across sayori-meshi, a rice dish cooked with salted sanma fish, especially in the towns of Kani and Mitake.

Takayama has its own ramen, too. It’s called chūka soba, and it’s a light soy-based noodle soup. Another dish worth trying is hoba miso, which is beef and vegetables grilled with miso on top of a dried magnolia leaf. Then there’s keichan, a mix of sautéed chicken and cabbage. For sweets, kurikinton is a favorite: mashed chestnuts sweetened and shaped into a soft ball. Gifu also makes tatami iwashi, a thin mat made from dried sardines pressed together.

Gunma’s Local Specialties: Tradition and Hearty Dishes

Gunma is another region with a strong list of meibutsu. One of the most famous is the Daruma doll from Takasaki. It’s a red, round paper-mâché figure used for good luck and setting goals. In Kiryū, they still make Kiryū ori, a brocade textile with rich colors and fine patterns. Takasaki also produces maneki neko, those lucky cat statues, made from papier-mâché.

Gunma’s food specialties lean toward comfort food. You’ll find hoshi-imo, which are wind-dried sweet potatoes, and konnyaku, a jelly-like food made from yam. Both are used often in local meals. The region also produces high-quality pork and Joshu beef, another wagyu variety.

Freshwater fish like rainbow trout are also part of the local cuisine. Shimonita negi, a type of thick green onion, is grown here too and used in many stews and noodle dishes.

There’s no shortage of noodle types either. Himokawa udon stands out for being extremely wide. Mizusawa udon is served with a sesame dipping sauce. Okkirikomi is a local comfort food with hand-cut noodles simmered in a broth made from soy sauce and mirin.

Other dishes include kamameshi, a rice bowl cooked and served in a metal pot, and tōge no kamameshi, which is a version made for mountain travelers. Torimeshi is chicken cooked in tea-flavored rice. And then there’s yakimanju, a grilled bun brushed with miso sauce. Miso pan, or miso-flavored bread, is another unique twist.

Hiroshima’s Meibutsu: Seafood, Sweets, and Handmade Goods

Hiroshima blends coastal flavors with handmade crafts. In Kumano, the town is famous for fude, or calligraphy brushes. These are still made using traditional methods. Miyajima is known for hariko, a style of papier-mâché used to make masks and dolls, as well as for wooden spatulas, or shakushi, carved from cherry wood. Hatsukaichi produces kendama, a wooden toy that’s part skill game, part childhood memory.

The region also has a long tradition of glass-making, known as Otagawa glass.

When it comes to food, Hiroshima delivers on seafood. Anago, or saltwater eel, is a staple. So are oysters, which are served raw, grilled, or in hot pot. One standout dish is dote-nabe, a stew made with oysters, tofu, and vegetables in a miso broth.

You’ll also find hiroshimana, a variety of Chinese cabbage grown locally, and lemons, which thrive in the region’s mild climate.

Hiroshima’s most iconic dish is okonomiyaki, a savory pancake layered with cabbage, meat, and noodles. Another local noodle dish is Onomichi ramen, a soy-based soup with flat noodles and pork fat.

Sweets from Hiroshima are also a big deal. Momiji manjū are maple-leaf shaped cakes filled with red bean paste. Monaka are crispy wafers stuffed with sweet fillings like chestnut or bean paste. Shakushi senbei are rice crackers shaped like the Miyajima spatulas. There’s also tsukemen, a dipping noodle dish that’s served cold with a spicy sauce.

Even snack companies like Calbee have roots in Hiroshima, adding to the list of everyday meibutsu items you’ll come across in shops and train stations.

Famous Local Specialties and Regional Foods from Hokkaido

Hokkaido is packed with famous regional specialties. This northern island is known for its natural ingredients, fresh seafood, and unique meibutsu that reflect its colder climate and rich land.

One of the more iconic crafts here is the kibori kuma, a hand-carved wooden bear made in Yakumo. It’s often shown holding a fish in its mouth. Another is Nibutani bark cloth, a traditional textile made by the Ainu people.

Hokkaido grows a lot of corn, and its dairy products are known all over Japan. Butter, cheese, and milk from this area have a strong reputation. The island is also a major source of kombu (kelp), used in many Japanese soups. During summer, fields of lavender bloom across Furano, and that’s become a symbol of the region too.

Hokkaido is famous for its seafood. You’ll find fresh salmon, uni (sea urchin), and ikameshi, which is squid stuffed with rice. Ika sōmen is another squid dish where the meat is sliced thin like noodles. One of the classic hot pots is Ishikari-nabe, made with salmon and vegetables simmered in miso broth. Another hearty miso-based soup is sanpei-jiru, made with salmon and winter vegetables.

Among Hokkaido’s signature dishes is butadon, a simple bowl of pork over rice. Then there’s chanchan-yaki, grilled salmon with vegetables and miso paste. Jingisukan is another big one - it’s grilled mutton, usually cooked on a dome-shaped grill. For colder days, there’s matsumaezuke, a pickled seafood dish that includes squid, kelp, and carrots.

The ramen scene here stands out, too. Sapporo ramen is rich and miso-based, while Muroran curry ramen puts a spicy twist on the usual flavor. Zangi is Hokkaido’s version of fried chicken. It’s marinated in soy sauce, garlic, and ginger before frying. Another winter specialty is rui-be, frozen raw fish that’s sliced and eaten while still half-frozen.

Hokkaido also makes its own wine. And when it comes to sweets, the top names are Shiroi Koibito, a buttery cookie with white chocolate, and Royce', a chocolate brand now known worldwide. One fruit that gets a lot of attention is the Yubari King melon. It's soft, sweet, and famously expensive.

Then there's uni donburi, a rice bowl topped with fresh sea urchin. It’s rich, briny, and only good if the uni is fresh, which it always is up here.

Hyogo Prefecture: Crafts and Cuisine with Deep Local Roots

Hyogo Prefecture has a little of everything: fine crafts, rich dishes, and both sea and mountain culture. Each area has something special that locals are proud to call their own.

On the craft side, you’ve got pottery like Awaji ware, Izushi ware, and Tamba ware. These styles are different in color and design, but all handmade using techniques passed down for generations. Banshū kebari, small handmade fly-fishing lures from Nishiwaki, are also well-known among anglers. Hyogo is also one of the top producers of incense, used in temples and homes alike.

When it comes to food, one of the most famous names is Kobe beef. It’s tender, marbled, and known worldwide. There’s also Sanda beef, which is less known but just as high in quality. Tai (sea bream) and hamo (pike conger eel) are also common here, especially around the coast.

Other specialties include kuromame, which are large black soybeans often served during the New Year. Ako salt is a local product that goes back centuries. Botan nabe is a wild boar hot pot that’s still eaten in the mountain areas, especially in winter.

Some local comfort foods stand out. Akashiyaki is like takoyaki, but softer, and dipped in broth instead of sauce. Butaman is Hyogo’s take on the steamed pork bun, especially popular in Kobe. Then there’s himeji oden, which adds a little bit of ginger soy sauce to the usual mix of simmered vegetables and fish cakes.

Other unique dishes include ikanago no kukini, which is sand lance cooked in a thick sweet sauce, and kakogawa katsumeshi, a beef cutlet served over rice with demi-glace. You’ll also find sweets like castella sponge cake, and Fugetsudo, a long-running confectionery that’s known across Japan. Shiome manju from Akō is another sweet you’ll only find in Hyogo.

Ibaraki Prefecture: Local Foods and Traditional Crafts

Ibaraki doesn’t always make tourist lists, but it has a strong lineup of regional foods and traditional crafts. These meibutsu show off both its farming roots and its careful craft traditions.

On the handmade side, you’ll find Kasama-yaki, a style of pottery from Kasama, and Awano shunkei-nuri, a type of reddish-brown lacquerware. Yūki-tsumugi is a silk fabric woven in Yūki using old looms and hand-twisting methods. It’s one of Japan’s top traditional textiles.

Food here leans toward fresh, bold flavors. Ibaraki is known for natto, a fermented soybean dish with a strong smell and sticky texture. It’s divisive, but popular. The area also grows Edosaki kabocha, a rich, sweet squash, and hoshi-imo, which are dried sweet potatoes often eaten as snacks.

The region produces Hitachi wagyu, a high-grade local beef, and Okukuji Shamo, a breed of chicken known for its deep flavor. For seafood lovers, there’s anko (anglerfish) and anko nabe, a rich stew made with the fish’s liver and meat. Ankoimo, which uses sweet potato as its base, is another local item often sold at roadside stands.

Soups and hot pots are big in Ibaraki. Kenchin jiru is a vegetable soup with tofu, often served during colder months. Shishi-nabe, a wild boar hot pot, is another dish tied to rural areas. Then there’s miso peanuts, a snack made from local legumes, and Namegata-don, a rice bowl topped with seafood and vegetables caught in Lake Kasumigaura.

These meibutsu might not make headlines, but they’re solid examples of how food and craft culture hold communities together. They’re made, eaten, and handed down by the people who live there.

Meibutsu of Ishikawa: Local Food and Traditional Craftsmanship

Ishikawa is one of those places where tradition runs deep. The region is known for its distinct styles of lacquerware and pottery. One standout is Kutani ware, a type of glazed porcelain made in Kaga. Wajima-nuri from Wajima and Yamanaka-nuri from Kaga are two of the top names in Japanese lacquerware, both known for their fine detail and durability. Another item you’ll see often is Kaga mizuhiki, decorative paper cords used for wrapping gifts or marking special occasions.

When it comes to local foods, Ishikawa offers a strong mix of seafood, vegetables, and sweets. Japanese amberjack, or buri, is a popular catch here. You’ll also find Kaga yasai, a group of traditional vegetables unique to the region. The area produces kukicha, a type of twig tea that can be processed into bancha or hōjicha. Ishikawa’s Noto Peninsula is also known for its high-quality salt.

The seafood selection includes snow crab, a winter delicacy, and gori, a small river fish that gets served either deep-fried (gori karaage) or simmered in soy sauce with nuts (gori tsukudani). There’s also ishiru hotpot, which uses a local fish sauce instead of soy for its base.

You’ll come across other classic dishes like hasumushi, a steamed dish made from lotus root and egg, and jibu-ni, a meat stew thickened with flour. Ishikawa is also home to kaburazushi, a kind of sushi made with pickled turnips and fish.

Kanazawa, the region’s capital, is known for its sweets. You’ll find kamifūsen, a balloon-shaped candy with jelly inside, kintsuba, a red bean dessert made with agar, and rakugan, a dry sweet pressed into shape with sugar and rice flour. These are the types of confections that often get packed into gift boxes and brought home as refined meibutsu from the region.

Iwate Meibutsu: Simple Tools, Seasonal Foods, and Hearty Meals

Iwate is rich in handcrafted goods and natural foods. The prefecture produces several types of lacquerware, like Hidehira-nuri and Johoji lacquer. It’s also known for its solid wood furniture, especially the Iwayado tansu, large wooden chests made in Ōshū. You’ll also see tetsubin, which are cast iron kettles, and traditional toys like kokeshi dolls carved and painted by hand.

As for local foods, Iwate offers a mix of mountain and sea ingredients. Farmed abalone and wakame seaweed are common, especially in coastal areas. There’s also kashi gaki, a dried persimmon treat from Kamaishi, and freshly grown wasabi, which is used in many regional dishes.

One local specialty is mamebu, small wheat dumplings filled with walnuts, often served in soup. Iwate is also home to several noodle dishes that locals swear by. Morioka jajamen is a thick noodle dish with meat miso, Morioka reimen is a cold noodle dish inspired by Korean-style noodles, and wanko soba is a fun tradition where tiny bowls of soba noodles are served one after another until you’re full.

Nanbu senbei, a type of crispy rice cracker, is another well-known snack in Iwate. All these foods tie back to the region’s cold climate and rugged land. They’re built to be filling, practical, and comforting.

Kagawa Meibutsu: From Sanuki Udon to Traditional Crafts

Kagawa may be Japan’s smallest prefecture, but it’s packed with well-known meibutsu. Most famous is Sanuki udon. These thick, chewy noodles are served in many forms: shippoku udon, teuchi udon, and uchikomi jiru, a noodle soup. No matter how it’s prepared, udon is everywhere here, and each shop has its own way of doing it.

The region also stands out for its lacquerware, called Kagawa shikki, especially in Takamatsu. Other traditional crafts include Marugame uchiwa, a flat fan, Sanuki itto-bori, a woodcarving style found in Kotohira and Mannō, and Takamatsu hariko, handmade papier-mâché dolls.

Kagawa grows several crops and raises Cochin chickens, known for their quality meat. Local foods include olives, salt from the Seto Inland Sea, cotton, and Sanuki no yume, a special wheat used in udon. They also produce sugar and Kagawa mototaka pepper, a regional spice.

Regional dishes here reflect a mix of bold and subtle flavors. You’ll find an-mochi zoni, a soup with white miso and mochi filled with sweet red bean paste. There’s honetsuki tori, a fried chicken dish from Marugame, and iriko meshi, dried sardines cooked with rice. Another dish, mamba no kenchan, is stir-fried mustard leaf with tofu.

You’ll also come across oshinuki sushi, a seasonal type made with spring sawara fish, and sakana no sambai, small grilled fish soaked in vinegar, soy sauce, and mirin. For colder dishes, there’s teppai, a chilled carp dish, and wakagi-ae, a salad of scallions mixed with razor clams or asari.

Every one of these foods and crafts is a reflection of Kagawa’s local life. These are the kinds of things people pack up, take home, and pass around as thoughtful gifts. They’re more than souvenirs. They’re markers of where you’ve been and what makes that place different from anywhere else.

Kagoshima: A Rich Mix of Tradition and Flavor

Kagoshima is known for both its food and its crafts. One of its most famous teas is Kagoshima matcha, a strong green tea with a smooth finish. There’s also Chiran tea, grown in a cooler part of the prefecture, prized for its rich taste.

In terms of crafts, Kagoshima is home to Oshima tsumugi, a silk weaving technique that creates deep, subtle patterns. Another standout is Satsuma kiriko, which is a type of cut glass with bright colors and detailed designs. You’ll also find Satsuma ware, a kind of pottery known for fine cracks in the glaze and painted details. For something playful, there’s tai-guruma, a small wooden red snapper on wheels, often given as a toy or keepsake. On the island of Yoron, people still make bashōfu, a textile made from banana fiber that’s both light and strong.

Food-wise, Kagoshima offers plenty. Katsuobushi, dried bonito flakes, are a core part of Japanese cooking. Kibinago, or silver-striped fish, are often served raw or lightly grilled. The region is also famous for Kurobuta, a black pig that makes for rich, tender pork. Satsuma jidori, a local chicken breed, is another meat that’s widely used. Kagoshima also produces kurozu, a dark rice vinegar with a smooth but sharp taste.

When it comes to sweets and comfort food, there’s karukan, a soft steamed cake made with yam and rice flour, and akumaki, a sticky rice dumpling wrapped in bamboo soaked in lye. Kagoshima ramen is a local spin on the dish, with thick broth and pork slices. You’ll also find keihan rice, a bowl of chicken and egg over rice with broth poured on top. It’s warm and filling, and perfect for colder days.

Kanagawa: Local Crafts and Coastal Flavors

Kanagawa has deep roots in traditional crafts. In Hakone and Odawara, you’ll find yosegi-zaiku, a kind of wood marquetry that uses different colored woods arranged in patterns. In Kamakura, Kamakura-bori is a well-known lacquerware that’s carved by hand.

As for local food, Kanagawa mixes sea and land. One unusual item is salt-pickled cherry blossoms. Shirasu, tiny white fish, show up in dishes all along the coast. You’ll see them raw over rice in namashirasu-don or dried as toppings. Shōnan pork and botan nabe, a wild boar hot pot, offer richer, meat-heavy options. Gyūnabe, a type of beef stew, is another comforting local dish.

Sweet tooths will know Hato Sabure, dove-shaped butter cookies that come from Kamakura. Kaigun kare, or navy-style curry, also started here. Other foods like kenchin jiru, a veggie soup, and sanma-men, a style of ramen from Yokohama, are still everyday favorites. You’ll also find Misaki maguro ramen, a tuna-based noodle dish from the Misaki fishing port. Odawara kamaboko, a steamed fish cake, and shutō, fermented fish guts, round out the list of bold local flavors.

Kōchi: Strong Tastes and Skilled Hands

Kōchi brings out a sharper, more rustic set of meibutsu. On the craft side, you’ll find Tosa uchihamono, hand-forged knives and blades. Paper-making is still done the old way with Tosa washi, a tough, fibrous paper used for everything from art to lanterns.

For food, goishicha stands out. It’s a fermented tea that’s strong, earthy, and unlike any other. Yuzu, a citrus fruit, is used in sauces, dressings, and even sweets. Dorome, a local snack made from small raw sardines, is often eaten with alcohol. Katsuo no tataki, seared skipjack tuna, is another signature dish. It’s lightly grilled and sliced, often served with garlic and ponzu.

Ginger is also grown here, and it shows up in a lot of local food. Skipjack tuna, of course, plays a big role in many dishes, especially dried or smoked.

Kumamoto: Deep Roots and Bold Flavors

Kumamoto has a long history tied to both art and food. Amakusa pottery and Shōdai ware are two standout forms, each with unique glazes and forms. Higo zogan, a metal inlay craft known as damascening, is another detailed art form still practiced today. Konohazaru, small monkey dolls made of pottery, are a traditional symbol of good luck. You’ll also find woven rush grass (kensan igusa), which is used to make tatami mats.

In the kitchen, Kumamoto is known for bold, hearty foods. Basashi, or raw horse meat, is a regional delicacy, usually served with garlic and soy sauce. Karaimo, or sweet potatoes, show up in many forms. Majaku, a local mud shrimp, is usually fried. Dagojiru is a thick dumpling soup made with seasonal vegetables.

Other dishes include fuga-maki, sweet bean paste wrapped in seaweed, and hitomoji guruguru, where green onions are boiled, twisted into spirals, and served with mustard sauce. Ikinari dango is a quick steamed bun with sweet potato and red bean inside. Jindaiko is a sticky rice sweet wrapped in paper. Karashi renkon is a sharp mustard-stuffed lotus root that’s both spicy and crunchy.

Kumamoto ramen also has a deep pork broth and a strong garlic punch. For a twist on fried snacks, there’s the Yamato croquette, made in the town of Yamato using local ingredients. Takamori dengaku is a grilled tofu dish topped with sweet miso paste.

Kyoto’s Famous Meibutsu: Traditional Crafts and Local Food Specialties

Kyoto is packed with regional specialties that reflect its deep history and refined culture. Some are well-known across Japan. Others are tied to specific districts or even single streets.

When it comes to crafts, Kyoto has some of the most respected pottery in the country. You’ll find Asahi ware from Uji, Rengetsu ware, Kyō ware, and Kiyomizu ware, each with a unique style. These pieces aren’t just for show. They’re used in tea ceremonies and traditional settings, and people collect them for their beauty and craftsmanship.

Textiles are another major part of Kyoto’s identity. Nishijin-ori is a high-end woven silk used in kimono. Tango chirimen is a soft crepe fabric. Kyoto also makes both kinds of Japanese fans - folding fans called sensu and flat fans called uchiwa.

The food meibutsu in Kyoto leans seasonal, fresh, and delicate. Local vegetables called Kyo-yasai are grown in the region and used in traditional dishes. A few standouts include the Shogoin turnip and ebi-imo, a type of taro. You’ll also see a lot of dishes made with Saikyo miso, a sweet white miso with a mild taste.

Kyoto is also the heart of Uji tea, one of the top green teas in Japan. Roasted green tea, called Hōjicha, is another local favorite. And when it comes to hotpot, buri shabu made with yellowtail, and hamo no otoshi, blanched pike conger, are typical Kyoto-style dishes, especially in summer.

There’s no shortage of sweets either. Konpeitō are bright, sugar-coated candies. Yatsuhashi are chewy cinnamon sweets often filled with red bean paste. Yudofu, or hot tofu, is another simple but well-loved Kyoto specialty.

Pickles also have a strong place here. Tsukemono like semmaizuke (sweet turnip pickles), shibazuke (eggplant with red perilla), and sugukizuke (salt-pickled turnip) are all part of everyday meals. Kyoto’s food is humble, clean, and centered on natural flavor, which fits its old-world style perfectly.

Mie Prefecture Meibutsu: Regional Foods and Traditional Pottery

Mie’s local specialties offer a mix of coastal ingredients, handmade goods, and comfort foods. The region is best known for Ise Jingu, Japan’s most important Shinto shrine, but its meibutsu are just as memorable.

Pottery in Mie stands out, especially Banko ware from Yokkaichi and Iga ware from Iga. These are strong, rustic styles used for teapots, cooking pots, and daily tableware. The area also produces Ise washi, a traditional paper made by hand.

The food from Mie leans heavily on seafood. You’ll find aosa nori, a type of green seaweed, and fresh shellfish like hamaguri (clams) and spiny lobster. Ise tea is another local favorite.

Matsusaka beef is one of the best-known meibutsu in Japan. It’s rich, marbled beef that competes with Kobe for quality. Local dishes include Ise udon, which has thick noodles in a sweet soy-based broth, and Akafuku, a soft mochi topped with smooth red bean paste, often sold near Ise Shrine.

Other sweets include nagamochi, a grilled mochi filled with sweet bean paste. Sanma-zushi is sushi made with mackerel, while tekone-zushi uses marinated bonito over vinegared rice. You’ll also see tatami iwashi, dried sardines pressed into a sheet, served as snacks or side dishes.

Mie’s mix of inland farming and coastal fishing means its food culture hits both ends. Whether it’s beef, seafood, noodles, or mochi, the flavors here are strong, earthy, and full of tradition.

Miyagi Prefecture Meibutsu: Crafts, Seafood, and Sendai Street Food

Miyagi has a long list of meibutsu that touch on both handmade goods and local dishes. The prefecture’s capital, Sendai, is known for lively markets and hearty food.

Traditional crafts include Kinoshita-goma, carved wooden horses, and kokeshi, the classic hand-painted dolls. Tansu (wooden chests) and Sendaihira, a silk fabric for hakama, are other well-known items. You’ll also find Tsutsumi ningyo, a local clay doll, and Tsutsumi-yaki, a rustic pottery style. Yanagiu-washi is the area’s handmade paper.

When it comes to food, seafood plays a big role. Coho salmon is farmed in Miyagi, and oysters are harvested in coastal waters. Hoya, or sea pineapple, is a rare and acquired taste, but it’s popular with locals. Seri, a type of Japanese parsley, is often added to winter dishes.

One of the most famous foods from Sendai is gyūtan, or grilled beef tongue. It’s sliced thick and char-grilled, often served with pickles and barley rice. Robatayaki, where food is grilled over open charcoal, is another popular street food style in the area.

There are other regional dishes too. Harako-meshi is made with rice cooked in salmon broth, then topped with ikura (salmon roe). Hiyashi chūka, or cold noodles, is served in summer. Shiroishi umen is a local wheat noodle made without oil.

Side dishes and snacks include sasa-kamaboko, a fish cake shaped like a bamboo leaf, and shisho-maki, which is miso mixed with walnuts, rolled in perilla leaves, and deep-fried. Aburafu, deep-fried wheat gluten, is often used in soups. Yubeshi is a chewy sweet made with rice and citrus. And zundamochi, soft rice cakes topped with mashed edamame paste, is one of Sendai’s best-loved desserts.

Miyagi’s meibutsu combines rustic charm, comfort food, and serious regional pride. It’s one of those places where each dish tells you where you are and who lives there.

Miyazaki: Local Foods and Regional Crafts from Japan’s Southern Coast

Miyazaki Prefecture is known for a mix of fresh produce, handmade toys, and bold local dishes. Some of its best-known traditional items include the jindaigoma, a type of spinning top made by hand, and Hyūga go shi, a regional craft from Hyūga.

If you're looking for local foods, Miyazaki grows some of Japan’s best tropical fruits. Hyuganatsu, kumquats, and mangoes all come from this warm region. The chestnuts grown in Suki are also known for their quality.

When it comes to sweets and snacks, Miyazaki has plenty. There’s Aoshima senbei, a rice cracker unique to the area, and cheese manjū, which is a baked bun filled with sweet cheese. One standout is Nanjakorya Daifuku, a soft rice cake stuffed with layers of strawberry, chestnut paste, cream cheese, and red bean paste. The name literally means “What is this?” and for good reason.

Miyazaki also delivers on savory dishes. Chicken namban is one of the most famous foods from this area. It’s fried chicken topped with tartar sauce. Another local favorite is Miyazaki no sumibiyaki, which is charcoal-grilled chicken cooked until the outside is smoky and crisp. Gobochi, which are burdock root chips, and hiyajiru, a cold miso soup with cucumber and rice, round out the local flavors.

Nagano: Famous Foods and Traditional Crafts in Japan’s Mountain Region

Nagano is in central Japan and has a long list of traditional products, crafts, and foods tied to its colder climate. In Iiyama, you’ll find butsudan, the detailed wooden altars often used in Japanese homes. Matsushiro ware, a style of pottery, and mizuhiki, decorative cords used in gift wrapping, are both made in Nagano’s southern areas like Iida.

When it comes to food, Nagano has a deep lineup of specialties. Local farms grow chestnuts in Obuse, persimmons in Iida and Iijima, and walnuts in Tōmi. The prefecture is also one of Japan’s main sources of wasabi.

Nagano’s meibutsu foods lean traditional, and hearty. There’s goheimochi, grilled rice cakes made with non-glutinous rice. Korimochi is naturally freeze-dried rice cakes that keep well over long winters. Nozawana, a leafy green, gets pickled and eaten all over the region. You’ll see it on its own or wrapped into rice dishes.

Other popular foods include oyaki, which are buns stuffed with vegetables or bean paste, and soba, the buckwheat noodles Nagano is famous for. Inago no tsukudani, which is soy-simmered locusts, might surprise travelers, but it’s a long-standing local delicacy. Then there’s sunki, a fermented pickle made from red turnip stalks, and Yawataya Isogorō shichimi togarashi, a local blend of seven-spice chili powder that’s used across Japan.

Nagasaki: Regional Crafts, Historic Goods, and Bold Local Flavors

Nagasaki’s local goods reflect its long history as a trading port. You’ll see it in the crafts, foods, and design styles that mix Japanese and foreign influences.

On the craft side, Hasami ware and Hirado ware are the region’s best-known pottery styles. There’s also Koga ningyo, which are hand-formed clay dolls, and Nagasaki hata, traditional kites with bright colors and bold designs. Vidro, a style of hand-blown glass that came from European influence, is still made in the area today. Camellia oil, pressed from local flowers, is used in both food and skincare.

Pearls are another major product from Nagasaki, especially in coastal areas where oyster farming is part of the economy.

When it comes to food, Nagasaki doesn’t hold back. Castella is a rich sponge cake originally brought over by the Portuguese. Champon is a noodle dish made with a thick, creamy broth and plenty of seafood. Sara udon is a crisp noodle dish topped with meat and vegetables in sauce.

Karasumi, which is salted and dried mullet roe, is a high-end delicacy from Nagasaki. Kakuni is a braised pork belly dish that’s slow-cooked in soy and sugar. There’s also Sasebo burger, a local take on the American burger, and Toruko raisu, or Turkish rice, a wild plate of curry rice, spaghetti, and fried pork cutlet all piled together. It doesn’t have anything to do with Turkey, but it’s been a popular dish in Nagasaki for decades.

Traditional Crafts and Regional Foods of Nara Prefecture

Nara is one of Japan’s oldest cultural centers, and it shows in its local products. This region is packed with traditional crafts and specialty foods, each tied to centuries of history and local pride.

One of the standout crafts is Akahada ware, a rustic type of pottery. There’s also Nara fude, a brush used for calligraphy and painting, made with care and fine materials. Woodcarving here is known as Nara ittobori, where artists carve detailed figures from a single block of wood. Another well-known item is the Nara uchiwa, a flat paper fan made with a carved wooden handle.

Visitors often pick up the Shikamikuji, a carved deer figure that holds a fortune slip in its mouth. These are especially popular at shrines. Nara is also known for making sumi inksticks, used in calligraphy and painting. Then there’s the Takayama tea whisk, an essential tool for Japanese tea ceremony, handmade in the area using bamboo. Another iconic piece is the tora hariko, a papier-mâché tiger made for children and traditional events.

As for food, Nara has its own flavor. You’ll find roasted green tea (hōjicha), along with plenty of seasonal fruits like persimmons, strawberries, and watermelon. Nara’s Yamato tea is a local brand of green tea that pairs well with its sweets and snacks.

Some of the regional dishes here are quite unique. Aburakasu is fried beef intestine. Asuka-nabe is a chicken and vegetable hot pot made with milk. There’s also chagayu, a simple dish where rice is simmered in tea instead of water. Kakinoha-zushi is another local favorite. It’s salted mackerel sushi wrapped in a persimmon leaf.

Narazuke is one of the more distinctive flavors. It’s a type of aged pickle soaked in sake lees, often made using a method called kasuzuke. You’ll also find kuzumochi, a chewy dessert made from arrowroot, and several kinds of traditional cakes like manjū and mikasayaki, which is a larger version of dorayaki.

Nara is known for noodles, too. Miwa sōmen and nyumen are both versions of thin wheat noodles, with the latter served in hot broth. Momiuri is a vinegared cucumber dish, simple and refreshing.

If you’re looking for something hearty, there’s shishi-nabe, a wild boar hot pot. Wakakusa nabe, made with spinach, is another local favorite. And finally, yubeshi, a traditional sweet often flavored with citrus or miso, rounds out the region’s list of edible meibutsu.

Niigata’s Local Crafts and Famous Food Products

Niigata is a coastal region known for both its craftsmanship and rich food culture. Its crafts are simple but thoughtful, with deep ties to daily life and tradition.

Pottery here includes Anchi ware from Agano and Mumyōi ware from Sado Island. Niigata is also known for neko chigura, which are woven straw beds for cats, shaped like baskets. The sankaku daruma, a triangular take on the classic good-luck doll, is made here too. One of the more unusual items is the tarai-bune, a tub-shaped boat still used for fishing in small bays around Sado.

Food is where Niigata really shines. The region is famous for its rice, especially Koshihikari, one of Japan’s top rice varieties. You’ll also find Echigohime strawberries, which are large and sweet, and Le Lectier pears, a buttery French-style fruit grown locally.

Local meals are rich and hearty. One standout is fried half chicken. It’s just what it sounds like: half of a chicken, seasoned with curry powder and salt, then deep-fried until crispy. Hegi-soba is another specialty. These soba noodles are made with funori, a kind of seaweed, which gives them a smooth texture.

Niigata doesn’t shy away from bold flavors. Namban miso is a chili-infused miso paste. Noko miso ramen, served with a rich broth and a side of lighter broth to balance it out, is a favorite in the city. You’ll also find noppe, a thick stew made with root vegetables and seasonal ingredients.

For snacks and sweets, there’s sasa dango, sticky rice, and red bean paste wrapped in bamboo leaves. Tare katsudon is a local twist on pork cutlet over rice, topped with a savory sauce. Another is wappa meshi, a steamed rice dish with seafood, served in a bentwood box. It’s both a meal and a piece of craftsmanship.

Ōita’s Crafts, Seafood, and Hearty Regional Dishes

Ōita, on the island of Kyushu, is packed with natural beauty and known for its local traditions. This includes both crafted goods and food that comes from the land and sea.

One of its most recognized crafts is bamboo weaving, especially from Beppu. You’ll also find handmade wooden clogs (geta) from Hita, and pottery from Onta Village, known as Onta ware.

When it comes to food, seafood dominates. Ōita is famous for aji (horse mackerel), fugu (pufferfish), kuruma prawns, and marbled flounder. There’s also Bungo beef, a high-quality local beef, and kabosu, a citrus fruit used in sauces and dressings.

You’ll see traditional ingredients like dried shiitake mushrooms and even saffron. A signature dish here is buri no atsumeshi, where yellowtail is marinated and served over warm rice.

Other local favorites include dango-jiru, a dumpling soup made with miso, and gomadashi udon, noodles topped with a paste made of grilled fish, sesame, and soy sauce. Fried chicken is popular here too, especially karaage and toriten, the local take on tempura chicken.

For sweets, there’s karukan, a light sponge made with rice flour. One of the most unique methods of cooking in the region is jigokumushi, where food is steamed using the natural heat from Beppu’s hot springs.

Finally, there’s takanazushi, made with pickled mustard leaves and seaweed, and yuzukoshō, a spicy seasoning paste made with chili, yuzu, and salt. These ingredients show up across local kitchens, adding a sharp kick to everything from soup to grilled meat.

Okayama’s Famous Foods and Traditional Crafts

Okayama has a wide mix of regional foods and old crafts that make it stand out. When it comes to pottery, Bizen ware is the one most people know. It’s rough-textured, earthy, and has no glaze. The look comes straight from the fire. That kind of raw style is what makes it different.

For folk crafts, Kurashiki hariko stands out. These are handmade papier-mâché dolls, usually shaped like animals tied to the zodiac. The tiger with the bobblehead is probably the most well-known one.

The region is also famous for fruit. The Muscat grape from Okayama is sweet and crisp, and the white peaches are some of the juiciest in Japan.

As for food, Okayama has a solid lineup of meibutsu dishes. Barazushi is a kind of sushi where the fish and vegetables are scattered over rice instead of being rolled or packed into blocks. Demi-katsudon is a breaded pork cutlet served over rice, but what makes it special is the thick, dark demi-glace sauce poured on top.

If you're in Hinase, you’ll see kakioko, a type of oyster okonomiyaki. Kasaoka ramen uses chicken broth instead of the usual pork, which gives it a lighter taste. Kurashiki offers kusagina meshi, a rice dish cooked with verbena, and Tamashima has shino udon, another local twist on udon noodles.

Other standout dishes include Hiruzen yakisoba and horumon yaki-udon, especially in Tsuyama, where they use beef offal in their stir-fried noodles. Then there’s takomeshi, which is steamed rice with pieces of octopus, and mamakari-zushi, made with pickled sappa laid over rice. And of course, Kibi dango, a chewy sweet rice dumpling, is one of Okayama’s most iconic gifts.

Okinawa’s Unique Local Foods and Folk Traditions

Okinawa feels like a different world compared to mainland Japan, and its meibutsu reflect that. One example is bingata, a type of cloth dyed with bold, tropical colors. You’ll also find Kumejima-tsumugi, a traditional handwoven fabric, and Ryukyuan lacquerware, which often has shell inlays and rich red tones.

Pottery is another key part of Okinawa's craft scene. Tsuboya ware is one of the oldest styles, and it’s still made by hand. Small figurines called shisa are also common. They look like lion-dogs and sit on rooftops to keep away bad spirits. They’re one of the most recognizable souvenirs from Okinawa. There's also the chin-chin uma, a colorful toy showing the old Okinawan king on a horse.

Okinawan food has a strong island vibe. Beni imo, or purple sweet potatoes, show up in a lot of sweets. Goya (bitter melon) is used in stir-fries like chanpurū, one of the area’s go-to dishes. Hirami lemon adds a tart citrus flavor, and shima rakkyo is a small island shallot often pickled or grilled. Kokuto, a rich brown sugar, also gets used in candies and sauces.

Seafood dishes include umi-budō, a type of sea grape that pops when you chew it, and sukugarasu, which is salted baby rabbitfish served on tofu. Awamori, a strong local liquor made from long-grain rice, is often flavored with kōrēgusu, a spicy chili sauce.

Other Okinawan staples include rafute (braised pork belly), Okinawa soba (noodles with pork and broth), mimiga (thin-sliced pig ear), sata andagi (fried donuts), taco rice, and tofuyō, which is aged, fermented tofu with a rich texture. You’ll even find yagi sashimi, which is raw goat meat, a rarity in most of Japan.

Osaka’s Best Local Foods and Specialty Crafts

Osaka is known as Japan’s kitchen, and the food here is one of the biggest parts of its identity. But it also has a long history of crafts. Kosobe ware is a type of pottery made in Takatsuki, while Naniwa tinware and Sakaiuchi chef knives are famous across the country. The knives from Sakai are especially prized by professional chefs for their sharpness and quality.

Osaka also grows a wide range of traditional vegetables. Naniwa-yasai is the catch-all term, and it includes things like kema kyuuri (local cucumber), tanabe daikon (a sharp white radish), and nanba negi (a sweet green onion). There’s also kotsuma nankin (a small pumpkin), kintoki ninjin (a red carrot), and tennōji kabura (a mild turnip). These ingredients often show up in local home cooking.

When it comes to food, Osaka has plenty of standouts. Takoyaki is probably the most famous; it’s a round ball of batter with chunks of octopus inside. You’ll find it on nearly every corner. Kushikatsu is another Osaka staple. It’s meat, fish, or vegetables on a skewer, deep-fried and dipped in sauce.

Other must-tries include kitsune udon, which is udon noodles topped with sweet fried tofu, and battera zushi, a type of pressed sushi made with mackerel. Harihari-nabe is a hotpot that uses whale meat and mustard greens, though it’s less common now. Keshimochi, a soft mochi filled with red bean and rolled in poppy seeds, is local to Sakai. You’ll even come across mojimi no tempura in Minoh, which is tempura made with preserved maple leaves.

Osaka’s mix of bold flavors and down-to-earth dishes reflects the city’s direct, practical attitude. Whether you’re picking up a snack from a street stall or eating at a local restaurant, you can count on the food to be filling and full of flavor.

Okonomiyaki and the Regional Flavors of Japan

Okonomiyaki is one of Japan’s most well-known comfort foods. It’s often called a “Japanese pancake” or “savory pancake,” but that barely scratches the surface. You can find different styles across the country, each with its own twist. Some versions are thick and heavy with cabbage and pork. Others are thin and crisp, layered like a crepe with noodles or seafood. The base is always a mix of flour, eggs, and shredded vegetables, but what you put on top is up to you. That’s the whole idea behind the name: okonomi means “as you like.”

While okonomiyaki gets a lot of attention, it’s just one piece of Japan’s wider landscape of local specialties. Every region has its own lineup of foods and handmade goods that define the local culture. These meibutsu aren't just souvenirs. They tell stories about each place: what grows there, what people eat, what materials they work with.

Regional Specialties from Saga Prefecture

Saga is home to some of Japan’s finest porcelain. Arita ware and Karatsu ware are famous nationwide. The delicate Kakiemon style started here, known for its bright colors and fine detail. Saga Nishiki is another craft, a rich, woven fabric that looks almost like embroidery.

When it comes to food, Saga gyu is top-tier wagyu beef. You’ll also find fresh seafood like Takezaki crab and Yobuko squid. Local dishes include dagojiru, a hearty chicken and noodle soup, and mutsugoro no kabayaki, grilled mudskipper. There’s also kakinoha-zushi, where trout sushi is wrapped in a persimmon leaf, and kuri okowa, which is sticky rice mixed with chestnuts.

Other sweets and snacks include Ogi yōkan, a smooth red bean jelly, and Saganishiki, a steamed chestnut cake that shares its name with the brocade fabric. Sicilian rice is another regional favorite: a mix of rice, salad, and meat served together like a deconstructed bento.

Saitama’s Traditional Goods and Local Dishes

Saitama blends craftsmanship with down-to-earth dishes. The prefecture is known for fabrics like aizome, deep indigo-dyed cloth, and Chichibu meisen, a vibrant silk made with ikat techniques. There’s also kimekomi ningyo, a type of doll made from wood pulp and dressed in patterned cloth, often given as gifts.

In Kōnosu, you’ll find akamono - lucky red charms tied to festivals and traditions. Ogawa produces high-quality handmade paper known as Ogawa washi, and Oshie hagoita, decorative paddles from Kasukabe, are often displayed during New Year.

Saitama’s food meibutsu include freshwater fish like ayu and eel, plus regional snacks. Sayama tea is well-known for its strong flavor. Local dishes include chushichi meshi, a rice bowl flavored with wasabi, yuzu, scallions, and dashi. Sweet treats like fukashi, a stick of wheat bran coated in brown sugar, and gokabou, a traditional wagashi, are often gifted.

The region also offers comfort foods like higashimatsuyama yakitori, made from pork head instead of chicken, and hiyajiru udon, a cold noodle dish with cucumber and sesame. Igamanju, rice cakes covered in red beans, and miso potato, deep-fried potatoes coated in miso sauce, are popular too. There’s niboto udon, a thick noodle stew, and zeri furai, a fried patty made with mashed potatoes and okara.

Shiga’s Heritage in Pottery and Local Cuisine

Shiga is best known for Shigaraki ware, a rustic pottery style often used to make the famous tanuki statues. There’s also Zeze ware from Ōtsu and Hikone butsudan, intricate Buddhist altars made in Hikone. Amiito tsumugi, a silk fabric made from recycled thread, is used mainly for obi.

Shiga’s food specialties include Ōmi beef, one of the top wagyu brands in Japan. Funazushi, a fermented sushi made from crucian carp, is one of the oldest forms of sushi in Japan. It has a strong flavor that people either love or avoid. You’ll also find kamo-nabe, a duck hotpot; tsukudani, small items simmered in soy sauce; and yaki saba sōmen, grilled mackerel with thin noodles from Nagahama. One of the more unique items is aka konnyaku, a red version of the usually gray jelly made from konjac.

Shimane’s Deep Roots in Food and Craft

Shimane is rich in tradition. Crafts here include Anesama ningyo, handmade paper dolls, and Iwami ware, a local pottery. You’ll also find Izumo nankin lanterns and Sekishu washi, a prized handmade paper. Items like shimenawa, sacred straw ropes used at shrines, and Unshu soraban, traditional abacuses, show the deep cultural heritage.

Shimane’s local food specialties are shaped by its landscape. Lake Shinji offers the Seven Delicacies, including shijimi clams, amasagi whitebait, moroge-ebi prawns, shirauo icefish, suzuki sea bass, carp, and unagi. Inland, you’ll find hikimi wasabi, Iwami pork, melon, Saijo persimmons, Shimane grapes, and Shimane wagyu.

Unique dishes include agonoyaki, grilled flying fish paste on skewers, and aka ten, a spicy deep-fried fish cake from Hamada. Botebotecha is a local version of okowa whipped with tea and other ingredients. Hekayaki is sukiyaki made with tilefish, and imoni is a hearty taro and meat stew from Tsuwano.

Noodle dishes like Izumo soba or wariko soba are local staples, while rice dishes like kanshimame-zuke don (squid liver rice bowl) and maitake gohan (mushroom rice) offer earthy flavors. Matsue ramen and shijimi soup are common meals, and tai-meshi and yakimeshi ochazuke bring the region’s flavor full circle.

There’s also Suzuki no houshoyaki, where sea bass is wrapped in paper and grilled, and uzume-meshi, where all the ingredients are hidden under rice and finished with hot dashi. Even wani no sashimi, raw shark meat—is part of the local cuisine. In Unnan, grilled mackerel (Unnan no yakisaba) is a meibutsu on its own.

Shizuoka’s Local Specialties and Famous Foods

Shizuoka is one of the most diverse regions in Japan when it comes to meibutsu. It’s known for both its traditional crafts and its rich variety of local foods.

The area has a long pottery tradition. You’ll find Mishima ware from the town of Mishima and Shitoro ware from Shimada. These ceramic styles are still handmade today and carry centuries of history. Another well-known item is the Suruga hina doll, a traditional doll with detailed designs, usually displayed for the Girls’ Festival in spring. There’s also the Tatsu-guruma, a dragon-shaped toy on wheels that’s been around for generations.

Food-wise, Shizuoka stands out for several reasons. The region produces top-quality aojiro miso and katsuobushi, which is dried, fermented bonito used in soups and stocks. It’s also famous for mikan (mandarin oranges), sakura shrimp harvested from Suruga Bay, and fresh strawberries. Shizuoka is one of the best places in Japan to get real wasabi too, not the fake green paste. The wasabi here is grown in mountain spring water, giving it a sharp but clean flavor.

For sweets, there’s Abekawa mochi, a soft rice cake coated in roasted soybean flour. It’s a simple treat but deeply tied to local tradition. As for savory dishes, Fujinomiya yakisoba is a must-try. It’s a thick, chewy noodle stir-fried with pork and cabbage, often served at festivals. There’s also Hamamatsu gyoza, which comes in a round arrangement with bean sprouts in the middle.

Another specialty is kuro hanpen, a black fishcake made from sardines. You’ll also find Shizuoka oden, a local take on the classic simmered dish, made with dark broth and unique ingredients like beef sinew and black hanpen. There’s tatami iwashi too, small sardines dried and pressed into a sheet.

Shizuoka also serves tororo-jiru, a sticky yam soup that’s often poured over rice, and unagi no kabayaki, grilled eel glazed with a sweet soy-based sauce. Both are deeply rooted in local food culture.

Tochigi's Traditional Crafts and Unique Dishes

Tochigi Prefecture is another region with a long list of meibutsu, both in handmade goods and in food.

In Mashiko, you’ll find Mashiko ware, a rustic pottery style known for its earthy tones and simple shapes. Nikkō is home to Nikko-bori, a detailed wood carving technique used for furniture and decorative panels. There’s also Tenmyo-imono, a type of cast iron work from Sano, and Yūki-tsumugi, a silk fabric made by hand in Oyama, known for its soft texture and durability.

In terms of food, kanpyō is a standout. It’s made from dried gourd strips and used in many local dishes. Tochigi is also one of Japan’s top strawberry producers. Yuba, the skin that forms on boiled soy milk, is another favorite here, especially around temples.

Some Tochigi dishes are very local. Ashikaga shumai, for example, looks like a dumpling but is actually meatless. It’s often served near Banna-ji temple. You’ll also find ayu udon and ayumeshi, both made with sweetfish. There’s chitake soba, a noodle dish with wild mushrooms, and funa no kanro-ni, crucian carp cooked slowly in soy sauce.

Tochigi locals also enjoy simple home-cooked dishes like imo-kushi, which are small roasted potatoes on a stick, and itoko-ni, a mix of adzuki beans and either pumpkin or potatoes, simmered in miso and soy sauce. There’s kenchin jiru, a hearty vegetable soup, and konnyaku, often made at home from yam starch.

Other traditional meals include kanpyo no tamago-toji, a soup made with kanpyō and egg, and okkirikomi, which uses hand-cut noodles cooked in miso or soy broth. Rakkyo-zuke, pickled scallions from Nikkō, is another staple.

You’ll also hear about shimotsukare, a fermented dish made with salmon head, vegetables, and sake lees. It’s polarizing, but very traditional. Suiton, a dumpling soup, and tote-yaki, a pancake with sweet or savory filling served at Shiobara Onsen, round out the list.

Tokushima's Regional Crafts and Local Flavors

Tokushima, on Shikoku Island, also has its own well-known meibutsu, shaped by local materials and traditional methods.

Awagami is Tokushima’s handmade washi paper. It’s soft, strong, and still made the old way. You’ll also find Ōtani ware, a pottery style from Naruto that uses dark clay and natural glazes.

One of the region’s unique drinks is Awabancha, a fermented tea that has a strong, slightly sour taste. It’s not like most Japanese green teas and has a bold, earthy flavor. Tokushima also grows a lot of buckwheat, used in local soba noodles.

Naruto kintoki, a sweet potato with deep red skin, is another regional specialty. It’s soft and sweet and often used in snacks and desserts. Sudachi, a small citrus fruit, grows here too. It’s sour and fragrant and used to season fish and noodles. Suji aonori, a type of seaweed, and wasanbon, a fine-grain sugar used in wagashi sweets, also come from the area.

For noodles, there’s Iya soba, served in a broth made with dried fish (iriko). Another dish is sobagome zosui, a kind of buckwheat porridge that’s filling and simple. There’s also tarai udon, where the udon is served in a large wooden tub and dipped into sauce before eating.

And of course, there’s Tokushima ramen. It’s one of the region’s best-known dishes. The broth is rich, usually pork-based, and the noodles come topped with raw egg and thin slices of meat. It’s hearty, salty, and full of flavor.

Traditional Crafts and Local Dishes from Tokyo

Tokyo isn’t just the center of modern Japan. It’s also home to a deep catalog of traditional crafts and local food specialties. These Tokyo meibutsu show up in everything from fashion to food.

In terms of craftsmanship, there’s a lot to explore. Edo kiriko is a cut glass style known for sharp geometric patterns. Edo bekkō accessories are made from tortoiseshell. Edo sashimono is fine woodworking done without nails. Edo wazao refers to delicate bamboo fishing rods. You’ll also find Tokyo antimony kogeihin, a type of antimony metal craft, and Tokyo ginki, silverwork done by hand.

Weaving and textile traditions run deep here, too. Murayama oshima tsumugi is a soft woven silk from Musashimurayama. Tama ori is a brocade made with intricate threadwork. From Hachijō-jima island, you get honba kihachijo, a bright yellow dyed silk with plant-based pigments.

Tokyo is also known for handmade dolls. There’s the Imado doll, often tied to luck in love, and inu-hariko, a papier-mâché dog said to protect children. The zaru-kaburi inu, a dog wearing a basket on its head, is a more playful variation.

As for food, the list is long and full of variety. Monjayaki is a runnier version of okonomiyaki, cooked on a griddle and eaten with a small spatula. Fukagawa-meshi is a bowl of clams and green onion simmered in miso, poured over rice. Yanagawa nabe is hot pot made with loach, burdock root, and egg. Dojō nabe is similar, using freshwater loach.

You’ll also find bettarazuke, a sweet and slightly sticky pickled daikon. Unadon is grilled eel served over rice. Tokyo shamo is a local chicken breed used in several dishes. The Izu Islands contribute ashitaba, a leafy green with a slightly bitter flavor, and kusaya, a fermented and strongly scented fish from Nii-jima. Hachijō-jima also gives us shimazushi, a vinegared mackerel sushi.

For snacks and souvenirs, Tokyo Banana stands out. It’s a soft sponge cake filled with banana cream. And though technically from nearby Kanagawa, Yokohama Baumkuchen is also a common gift sold across Tokyo.

Tottori’s Local Products and Famous Foods

Tottori is quieter than Tokyo, but it’s full of handmade goods and regional foods that people travel for.

Tottori wagyu is some of the best beef in Japan. The region is also known for its seafood. You’ll find snow crab, kaniju (crab soup), and gyūkotsu ramen, a beef bone broth noodle dish. Oyama okowa is sticky rice cooked with vegetables, and horu soba is fried soba served with pork or offal. Another odd but famous snack is tofu chikuwa, a fishcake that includes tofu for a softer texture.

On the farm side, Tottori grows Daiei suika, a variety of watermelon from Hokuei. It also produces Daisen broccoli, fresh nashi pears, and sakyu rakkyo, or sand dune shallots.

When it comes to traditional crafts, Inshū-washi is a handmade paper, and Yodoegasa is a paper umbrella from Yodoe.

Local Crafts and Food in Toyama

Toyama is best known for its crafts and coastal foods. It has a strong tradition of woodworking, especially Inami chokoku, a style of detailed carving used in decorative transoms called ranma. Shogawa hikimono kiji are zelkova wood trays and bowls.

Etchu washi, a handmade paper, comes from Asahi, Yatsuo, and Taira. Etchū Fukuoka is known for woven sedge hats. In Takaoka, you’ll find Takaoka Doki, traditional copperware, and Takaoka shikki, lacquerware.

Toyama’s coastline gives it some rare seafood dishes. Shiro-ebi are white shrimp, served raw or deep-fried. Hotaru ika are firefly squid, often eaten with vinegar. Buri (yellowtail) is used in buri shabu, a hot pot dish with thin fish slices.

Other foods include masuzushi, a pressed trout sushi wrapped in bamboo leaves, and saiku kamaboko, decorative fish cakes shaped into flowers or sea creatures. Toyama black ramen is a bold noodle dish with a dark soy broth. Sankaku dorayaki, a triangle-shaped pancake filled with red bean paste, is a local sweet.

Fresh produce includes green onions known as Hakata banno negi, and Nyūzen suika, a juicy watermelon variety. Toyama also produces kurocha, a fermented black tea.

Wakayama’s Regional Dishes and Handcrafted Goods

Wakayama has its own mix of local foods and folk art. For crafts, there’s Kīshū lacquerware, a smooth and glossy style, and Kīshū bina, lacquered dolls often made for seasonal festivals. The Yatagarasu Daruma, a three-legged crow doll, is another rare find here. Shuro tawashi is a handmade scrub brush made from palm fibers, still crafted the old way.

Wakayama grows a lot of fruit, especially mikan (mandarins), jabara (a citrus fruit), and ume, or Japanese plums. Umeboshi, which are pickled and salted plums, are one of the area’s best-known specialties.

Local dishes include kue nabe, a hot pot made with longtooth grouper, and kujira no tatsutaage, which is deep-fried whale meat. You’ll also find meharizushi, a rice ball wrapped in pickled mustard leaves. Kagero, a soft cream puff, is a sweet snack from the region. And yes, whale meat is still served here, though it remains a topic of debate.

Local Crafts and Regional Foods in Yamagata

Yamagata has a long list of local products that reflect its history, nature, and daily life. The region is known for both traditional crafts and one-of-a-kind dishes that are deeply tied to the area.

One craft that stands out is benibana-zome, a bright safflower dyeing method from Kahoku. In Yamagata City, you’ll find dantsu, which are thick wool carpets made by hand. Fuku suzume, or “lucky sparrows,” come from Shinjō and are often given as charms. Hirashimizu-yaki, a type of rustic pottery, is made in Hirashimizu, and imono, or cast ironware, also comes from Yamagata City.

There’s also a wide mix of folk art. In Tsuruoka, flat wooden lions called ita shishi are carved with simple shapes and painted by hand. Kaminoyama is home to hariko papier-mâché dolls, and you’ll see kasen-dako, colorful kites, flying over Yamagata City during festivals. Kokeshi dolls are common too, along with odd pieces like neko ni tako, which literally means “octopus on cat” and refers to a strange little doll. Otaka poppo, toy hawks from Yonezawa, and sasano-bori, wood carvings also from Yonezawa, are part of the folk art tradition.

Yamagata is also famous for shogi koma, the hand-carved pieces used in Japanese chess, especially from Murayama and Tendō. And don’t miss the tetsubin, a cast iron kettle used for boiling water, still made by skilled metalworkers today.

When it comes to food, Yamagata is best known for its cherries. You’ll also find carp from Yonezawa, both fresh and simmered in soy-based sauces, and dried Pacific cod used in winter dishes. Pears, Yonezawa beef, and vegetable-heavy soups like imoni and sansai nabe are local staples. There’s also bo-dara ni, a simmered cod dish served at Obon, and dongara-jiru, a cod-based soup made during colder months.

One cold summer dish is hiyajiru, a fish soup served chilled with mustard spinach, cabbage, and cucumber. Another side dish often served during New Year is hyo hoshi, made from dried purslane simmered with tofu, carrots, and dried soybeans.

Other local specialties include inago iri, which are locusts simmered in soy sauce, and karakara senbei, a triangle-shaped rice cracker with a small toy hidden inside. Yamagata also makes a range of soups like kasu-jiru, a miso-like broth made with sake lees and salted salmon, and koi no umani, which is carp simmered in a sweet soy sauce.

You’ll also find desserts like kujira-mochi, a soft, sweet rice cake, and masu no ankake, trout cooked in a thick, savory sauce. Noodle lovers can try niku soba, a cold soba dish served with chicken, or shonai soba, a regional variation. There’s also tamago konnyaku, which are konjac balls flavored with soy sauce, and Yamagata dashi, a cold topping made from chopped eggplant, cucumber, okra, and herbs, often served on tofu or somen noodles.

One surprising local dish is Yuza curry, a mixed vegetable curry from the town of Yuza.

Craft Traditions and Famous Foods in Yamaguchi

Yamaguchi Prefecture has its own range of well-known crafts and dishes. In Hagi, you’ll find Hagi ware, a type of pottery known for its earthy colors and soft textures. The area also makes kingyo chōchin, lanterns shaped like goldfish, and Mishima Oni Yōzu, kites with bold demon faces.

As for food, fugu, or blowfish, is the standout. This is one of the most iconic dishes in Japan and something Yamaguchi is famous for. You’ll also see seafood like ice goby and uni (sea urchin) on the menu. Mishima beef is the premium beef from the region, and amanatsu, a citrus fruit, is grown here as well. Black sesame is another regional ingredient that shows up in snacks and sweets.

Yamaguchi also offers several unique meals. Itokoni is a dish made with pumpkin and red beans. Iwakuni zushi is a type of layered pressed sushi topped with flaked fish and slices of lotus root. Kawara soba is soba noodles served on a heated roof tile, giving the noodles a crispy bottom. There’s also mikan nabe, a citrus-flavored hotpot, and Tsuki de hirotta tamago, a custard-filled castella cake that translates as “egg found on the moon.”

Regional Crafts and Local Dishes in Yamanashi

Yamanashi stands out for its natural beauty and traditional craftsmanship. The area is known for making gemstone jewelry, and it has a long tradition of producing Koshu Inden, a type of lacquered deer leather. In Kōfu, you’ll find Koshu oyako daruma, dolls of a parent and child, and Kōshū Tebori Insho, hand-carved seals used for signatures, made in both Kōfu and Fujiyoshida.

Yamanashi also has its share of popular foods. Koshu grapes and fresh peaches are grown in the area, both highly rated across Japan. Hōtō, a thick wheat noodle served in a miso soup with vegetables, is a local staple. There’s also a red bean version called azuki bōtō. Other regional dishes include wild boar curry, horse meat sashimi, and awabi no nigai, a type of abalone steamed in soy sauce.

More everyday foods include Kofu tori motsuni, a dish made with stewed chicken offal, and koshu koumezuke, which are small plums pickled in brine. Ozara is a cold noodle dish served with dipping sauce, and Yamanashi croquettes are often filled with hōtō noodles, cheese, or local ingredients.

One sweet not to miss is Shingen mochi, a soft rice cake dusted with kinako and served with brown sugar syrup. It’s especially popular in Fuefuki.

Lastly, there’s Yoshida no udon, a chewy, hearty noodle dish found in Fujiyoshida. It’s thick, rough in texture, and usually topped with boiled cabbage and spicy miso paste.

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