Kenchin jiru is a traditional regional dish from Kanagawa Prefecture. It is prepared by sautéing turnips, carrots, gobo (burdock), and lotus roots, then simmering them. This dish is enjoyed throughout Japan. There are several theories about the origin of its name. One suggests that Kencho jiru, originally made at Kenchoji Temple in Kitakamakura, spread across the country as priests from Kenchoji were dispatched to various regions and introduced the dish, eventually becoming known as Kenchin jiru. The generous use of vegetables comes from the practice of using leftovers from other vegetarian dishes, making it an eco-friendly and waste-free dish. The umami taste of kombu and dried shiitake in this shojin dashi brings out the delicious flavor of the vegetables and tofu.

Furai, its name may suggest a fried dish, but in reality, it is gently cooked with just a small amount of oil. Reminiscent of okonomiyaki or pancakes, it is made by cooking a batter of flour dissolved in water, with ingredients such as vegetables and meat. Originally a quick and hearty snack for farmers, Furai has long been a part of everyday life. Even today, it is enjoyed by both children and adults as a familiar comfort food. You can find it in restaurants throughout the city, from specialty shops to local cafeterias, and it is often featured in media as a beloved local delicacy. The umami synergy of pork and Chinese onions brings out a rich, satisfying flavor, and it can be customized with additions like yakisoba noodles or seafood.

Zakuni is a traditional regional dish from Gunma Prefecture. In Gunma, there is a custom of eating Kenchin jiru (a vegetable soup) during special occasions, and Zakuni is a similar dish that has been passed down in the city of Takasaki. Unlike Kenchin jiru, Zakuni is made without oil. This is said to reflect a wish for marital harmony, as the dish was traditionally served at weddings—symbolizing the hope that the couple would not become like water and oil, a Japanese metaphor for people who do not get along. Zakuni is also enjoyed as part of New Year’s osechi cuisine, and is served during Setsubun and celebratory gatherings. The broth is made using dried squid (surume), and the rich umami of surume soaks into the vegetables, making it a deeply satisfying and comforting dish.

Konjac miso oden is a local dish made with konjac, a specialty of Gunma Prefecture, which produces Japan’s largest crop of konjac potatoes—accounting for 90% of the national market. After washing konnyaku, it is cut into pieces, threaded onto long sticks, boiled in plenty of hot water, drained well, and topped with miso sauce. This dish is typically enjoyed in winter. The miso sauce varies depending on the restaurant or cook, with sweet flavors created using mirin (sweet sake), spicy flavor from yuzu (citrus), or added richness from sesame seeds. Konjac miso oden may be simple, but it offers a deep umami from the miso. Be sure to enjoy it with plenty of miso sauce.

Gomoku meshi is a traditional local dish from Tochigi Prefecture. It is made with a variety of colorful ingredients such as kanpyo, dried shiitake mushrooms, carrots, gobo (burdock), snow peas, fried tofu, and shredded egg crepe, and is prepared for special occasions such as local festivals and farmers' celebrations. Over 99% of kanpyo, the main ingredient, is produced in Tochigi Prefecture, which ranks first in Japan (according to a 2018 survey by the Ministry of Agriculture, Forestry and Fisheries). It is a specialty product representing Tochigi, especially cultivated in the southern region. Kanpyo is made from the fruit of the Yugao plant (a type of gourd), which is peeled into thin strips and dried in the sun. It is rich in calcium, potassium, and dietary fiber, making it a nutritious ingredient.

Kankoyaki, a filled dumpling, has been passed down in the Tsukui region of Sagamihara city since the Edo period (1603-1868). Seasonal ingredients such as spring mountain vegetables or autumn mushrooms are wrapped with a flour dumpling and grilled. Kanko is...

Sardine food culture has a rich history and many traditions have taken root. One example is its association with the Setsubun festival which signifies the arrival of spring, welcomes good fortune, and repels demons from the home. Hiiragi iwashi is...

Hiyajiru udon is udon noodles served with a cold dipping sauce. Hiya means cold and jiru means soup. The dipping sauce is made with sesame seeds, miso, and sugar that are ground in a mortar to which cold water or...

Okkirikomi is a soup with handmade wide flour noodles cooked with taro root and seasonal vegetables that are simmered until the soup becomes thick and is seasoned with miso or soy sauce. Okkirikomi means to cut and put into, which...

Shimotsukare is a traditional dish that has been passed down since the Kamakura period (1185-1333). It is made from salted salmon head, roasted soybeans, and roughly grated daikon and carrots simmered together in a thick pot. The daikon and carrots...

A traditional local dish from Mito city is soboro natto, a mixture of natto fermented soybeans and dried daikon strips with salt. In Mito during the Edo period (1603-1868) it was common to harvest soybeans before the typhoon season. The...

Edo zouni is a traditional soup with mochi that has been passed down in Tokyo since the Edo period (1603-1868). Edo is the old name for Tokyo. The rich history of zouni can be traced to the Muromachi period (1335-1573)...