There are a variety of local cuisines that have been passed down over generations all over Japan. They include easy-to-eat lunches for farmers and fishermen and festival food to celebrate the good harvest/catch for the year. Local cuisine has supported the lives of the people in the region while making the most of regional ingredients, and it makes use of umami-rich soup stock and the umami in seasonal ingredients.
In addition, the umami in fermented seasonings such as soy sauce and miso that have been passed down for generations around the country plays a key role in adding delicious flavor to the local food.
Here are some of the delicious local cuisines made using simple tasting soup stock that incorporates the unique flavor of the ingredients and fermented seasonings such as soy sauce and miso characteristic to the local region.