GN.117.0001
Asahikawa Ramen — Hokkaido's Double-Soup Tradition (旭川ラーメン)
Asahikawa ramen, from Hokkaido's second city, is defined by its W-soup (ダブルスープ) system — a technique…
Asahikawa City, Hokkaido,
GN.117.0002
Basashi — Kumamoto's Raw Horse Sashimi (馬刺し)
Basashi is thin-sliced raw horse meat, served sashimi-style with grated ginger, sliced onion, soy sa…
Kumamoto Prefecture, Kyus
GN.117.0003
Gōyā Chanpurū — Okinawa's Bitter Melon Stir-Fry (ゴーヤーチャンプルー)
Gōyā chanpurū is the signature dish of Okinawan home cooking — a stir-fry of bitter melon (gōyā), to…
Okinawa (Ryukyu Islands),
GN.117.0004
Hakata Ramen — The Thin-Noodle Tonkotsu Standard (博多ラーメン)
Hakata ramen from Fukuoka's Hakata district is tonkotsu ramen's most classic expression — an extreme…
Hakata district, Fukuoka,
GN.117.0005
Hiroshima Okonomiyaki — Layered Pancake Technique (広島お好み焼き)
Hiroshima-style okonomiyaki (広島お好み焼き) is the distinct Hiroshima preparation of the Japanese savoury …
Hiroshima, Japan — the sp
GN.117.0006
Ise Udon — Mie's Soft-Textured Worship Noodle (伊勢うどん)
Ise udon from Mie Prefecture is deliberately the opposite of Sanuki's chewy koshi — a thick, extreme…
Ise City, Mie Prefecture,
GN.117.0007
Ishikari Nabe — Hokkaido's Salmon and Miso Hot Pot (石狩鍋)
Ishikari nabe is Hokkaido's quintessential winter hot pot — bone-in salmon chunks simmered with root…
Hokkaido, Japan, centred
GN.117.0008
Jingisukan — Hokkaido's Dome-Grilled Lamb (ジンギスカン)
Jingisukan (Genghis Khan) is Hokkaido's signature communal grilling tradition — lamb cooked on a dom…
Hokkaido, Japan, 1920s–19
GN.117.0009
Kare Raisu — Japanese Curry and Its Distinct Character (カレーライス)
Kare raisu (カレーライス, 'curry rice') is one of Japan's most popular everyday foods — a thick, mildly sp…
Japan — kare raisu entere
GN.117.0010
Kiritanpo — Akita's Pounded Rice Skewers (きりたんぽ)
Kiritanpo are cylinders of pounded, half-mashed rice moulded around cedar skewers and then grilled o…
Akita Prefecture, Tōhoku
GN.117.0011
Kitakata Ramen — Fukushima's Morning Noodle Tradition (喜多方ラーメン)
Kitakata ramen from Kitakata City in Fukushima Prefecture is one of Japan's three great ramen styles…
Kitakata City, Fukushima
GN.117.0012
Mizusawa Udon — Gunma's Springwater Noodle (水沢うどん)
Mizusawa udon from Gunma Prefecture (specifically the Mizusawa area near Ikaho Onsen) is one of Japa…
Mizusawa district, Ikaho
GN.117.0013
Nagasaki Champon — The Fusion Noodle Soup (長崎ちゃんぽん)
Champon is Nagasaki's iconic noodle soup — a milky, rich pork-bone and seafood broth loaded with veg…
Nagasaki, Japan, c. 1900.
GN.117.0014
Nanbu Senbei — Iron-Pressed Rice Crackers of Tōhoku (南部せんべい)
Nanbu senbei (南部煎餅) are large, thin, crispy crackers made from wheat flour and pressed in decorative…
Nanbu domain (Aomori and
GN.117.0015
Napolitan — The Yoshoku Spaghetti That Japan Made Its Own (ナポリタン)
Napolitan (ナポリタン) is Japan's signature yoshoku pasta — a heavily adapted version of 'Neapolitan' spa…
Japan — napolitan was cre
GN.117.0016
Onomichi Ramen — Hiroshima's Oil-Topped Shoyu Bowl (尾道ラーメン)
Onomichi ramen from the port city of Onomichi in Hiroshima Prefecture is defined by two distinctive …
Onomichi City, Hiroshima
GN.117.0017
Ozoni — New Year Soup Across Japan's Regions (お雑煮)
Ozoni (お雑煮) is the Japanese New Year (shōgatsu) soup eaten on January 1–3 — the most regionally dive…
Japan — ozoni has been ea
GN.117.0018
Rafute — Okinawan Braised Pork Belly (ラフテー)
Rafute is Okinawa's signature braised pork belly preparation — thick slabs of skin-on pork belly sim…
Okinawa (Ryukyu Islands).
GN.117.0019
Sapporo Miso Ramen — Hokkaido's Warming Bowl (札幌味噌ラーメン)
Sapporo miso ramen is Japan's most celebrated regional ramen style — developed in Hokkaido's capital…
Sapporo, Hokkaido, Japan.
GN.117.0020
Takoyaki — Osaka Octopus Ball Technique (たこ焼き)
Takoyaki (たこ焼き, 'octopus grill') are spherical snacks of wheat-flour batter filled with a piece of o…
Osaka, Japan — takoyaki w
GN.117.0021
Tokyo Shoyu Ramen — Clear Soy Broth Style (東京醤油ラーメン)
Tokyo-style shoyu ramen (東京醤油ラーメン) — also known as Chūka soba (中華そば, 'Chinese-style noodles') — is J…
Japan — Tokyo shoyu ramen
GN.117.0022
Tosa-Zukuri — Kōchi's Bonito Tataki Tradition (土佐造り)
Tosa-zukuri (also known as bonito tataki) is Kōchi Prefecture's most dramatic fish preparation: a th…
Kōchi Prefecture (Tosa Pr
GN.117.0023
Wakayama Ramen — The Soy-Pork Synthesis (和歌山ラーメン)
Wakayama ramen is defined by its dual broth tradition — two distinct schools exist side by side in t…
Wakayama City, Wakayama P
GN.117.0024
Wanko Soba — Iwate's Endurance Noodle Ritual (わんこそば)
Wanko soba (わんこ = small bowl/cup) is an Iwate Prefecture tradition and competitive eating challenge:…
Morioka and Hanamaki citi
GN.117.0025
Zaru Soba — Cold Soba Service Ritual (ざるそば)
Zaru soba is the classic cold soba presentation: chilled buckwheat noodles draped on a bamboo zaru (…
Edo period Japan, develop