Japan's Regional Cuisines

About this book

Japan does not have one cuisine. It has forty-seven arguments about dinner — and this book lets you taste every one.

200 entries in seven parts, covering all 47 prefectures, each in one fixed format — Land & Origins, Taste & Ingredients, Where & Season, and Manners & Enjoyment. Sapporo's soup curry and the Ainu salmon dishes of Hokkaido; Sendai's beef tongue, Akita's kiritanpo pot and Yamagata's riverside taro parties; Edo's sushi and Utsunomiya's gyoza; Kanazawa's duck stew, Nagano's buckwheat and Nagoya's eel ritual; Kyoto's tofu and Osaka's griddles; Hiroshima's layered okonomiyaki, Shimonoseki's fugu and Kochi's straw-seared bonito; Hakata's pots, Nagasaki's three-country banquets and Kagoshima's black pork; Okinawa's bitter-melon champuru and Ryukyu rafute.

No shop is ranked and no shop's prices or hours are asserted — shops change them; lands, seasons and customs do not. A glossary and an index by land and dish close the book, so you can plan a journey by appetite instead of by map.

Written and created in Japan by Japanese author Aki Wakamatsu. Published by Takikawa TOKOTOKO Kids LLC, a Japanese publisher in Hokkaido, Japan. Authentic Japanese content, carefully made in Japan — not mass-produced.