As the title suggests, I’ve started a little mini project: documenting my journey across all 47 prefectures of Japan, making a few dishes from each region. Starting up north in Hokkaido and slowly making my way down south to Okinawa. I’m definitely not an expert — honestly, I’m probably (no, definitely) going to make mistakes along the way.
If you’re from a certain prefecture, or if you have any dish recommendations, please let me know! I’d love to add them to this growing list of dishes I’m learning.
Just a heads up: I live in Australia, so some ingredients might be a challenge to find, but I’ll do my best to hunt them down!
I’ll keep updating this post as I cook more regional foods ^^.
Anyways, enough yapping — here’s what I've cooked so far:
| Region | Dish | Link |
|---|---|---|
| Hokkaido | Beko Mochi | https://youtube.com/shorts/2uGGDez0KfA?feature=share |
| Butadon | https://youtube.com/shorts/RwzDZJMjGzE?feature=share | |
| Ishikari Nabe | https://youtube.com/shorts/0JC3G84yQtA?feature=share | |
| Aomori | Nerikomi | https://youtube.com/shorts/9H9RL-QH6FA?feature=share |
| Gappara Mochi | https://youtube.com/shorts/HZ1XNDKx0ig?feature=share | |
| Squid Patties (Ikamenchi) | https://youtube.com/shorts/JhmL9KoQDIo?feature=share | |
| Iwate | Soba Kakke | https://youtube.com/shorts/fFQ4trkNzBc?feature=share |
| Kenchinjiru | https://youtube.com/shorts/7rogFfD8Mbc?feature=share | |
| More to come… |
by shanserve
3 Comments
Maybe try different lighting for your photos so we can actually see the food and the focus is on the food
For the next prefecture Akita, try Kiritanpo Nabe. Kiritanpo are quite easy to make on a normal gas stove
southern Aomori (so called Nambu area)– senbei jiru! Interesting texture and I found it quite tasty. I can’t believe I’m seeing Kakke soba here (also eaten in southern Aomori). Very limited regional dish.