delicious Japan main photo
Restaurant Number Search                                    >> CLICK HERE

Regional Foods


Regional Foods that Color Japan’s Dining Tables

“Washoku” was registered by UNESCO in December 2013 as “Washoku: Traditional dietary cultures of the Japanese”. Differences in climate, topography, history, and traditions between Japan’s regions have generated numerous diverse dietary cultures, and washoku is said to have been highly rated for that “heterogeneity and diversity of food” in each region. The washoku that is attracting attention around the world is the cumulative product of the everyday foods that have been created and nurtured in Japan’s regions.

Japan’s Special Topography and Climate

Japan is an isolated archipelago, surrounded by sea on all sides. Centering on the main islands of the archipelago (Honshu, Hokkaido, Kyushu, Shikoku, etc.), the Izu and Ogasawara island groups extend to the south, the Nansei islands extend to the southwest (in which the Okinawan main island is the largest), and there are the Northern Territories in the northeast. The total is 6,852 islands. This curving sweep of islands has a total national land area of 378,000 km2, making Japan the 61st-largest country in the world. Mountains cover 70% of the land area, and 67% of the land area is forested. Japan’s climate differs greatly between the land that faces the Pacific Ocean, and the land that faces the Sea of Japan, with the mountains that run down the center of the archipelago as the boundary line. The highlands of Hokkaido and Honshu are climatically subarctic, while parts of the Southern Islands are tropical. The rest of the land is classified as temperate, but there are large temperature differences between north and south.

The World’s Best Fisheries and Fish

The conditions for catching the best-tasting fish are said to be a four-season climate, abundant forest resources, confluences of rivers, cold currents and warm currents, stormy seas with strong currents, and permanently resident or migratory fish in the area. The only country on the world map meeting all those conditions is Japan. This extraordinary situation is also why the custom of eating sashimi, raw cuts of fish, originated in Japan. For example, in the Sanriku-oki area (the sea off the Sanriku region), the cold Oyashio current and the warm Kuroshio current from the Sea of Japan collide to produce a current rip where abundant plankton gather. The gathering of fish that live in these two currents creates a well-favored fishery.

Tokyo, Where You Can Experience All Kinds of Regional Produce

Food is one of the great pleasures to be found in a traveler’s destination. A region’s food is a precious resource, carrying on culture and history that are rooted in its land. The true dynamism of Japan’s regional flavors springs from seasonal ingredients that only come from that land, prepared with that region’s unique cooking and serving methods, enjoyed together with the local people. You really should extend your trip to Japan’s regions. But that doesn’t mean you can’t get a small taste of that experience in Tokyo. Regional foods are available for you to try in Tokyo. The capital is home to 60 “antenna shops” run by regional authorities to represent regions from Hokkaido in the North to Kyushu and Okinawa in the South. You can buy foods processed, beverages, and alcoholic drinks made from each region’s characteristic fruits, as well as some rather sophisticated gifts and souvenirs. If Japan’s regions are food’s wonderland, Tokyo is its merry-go-round. Take a look at the Strolling Map of recommendations by “delicious Japan”. Enjoy regional flavors!

 

What's New!

2016/11/16
[FEATURE] Sake 2020 Event with Kidoizumi
2016/11/14
An Interview with Mimi SAIDA: "Perfectly Happy Foods"
2016/11/02
On-the-spot Interview: Spreading the Buckwheat Love with Gluten-Free Galettes
2016/10/17
[NATURAL & HEALTH] All for “Health and Happiness” of the Family
[FEATURE] Sake Professional Course in Japan
2016/10/14
[NATURAL & HEALTH] Proposing a healthy low-carb diet with luo han guo and gluten-free
2016/10/12
[NATURAL & HEALTH] Interviewing Mr. Hidetsugu Muraki of Organic Foods Life PART1
2016/09/28
[NATURAL & HEALTH] Healthy and Organic Life with BIOCA
2016/09/07
[NATURAL & HEALTH] Why Super Foods Now?
2016/08/30
[NATURAL & HEALTH] Vegan, Organic, and Natural Cold-Pressed Juice Stand, Trueberry
2016/08/26
[NATURAL & HEALTH] T.Y.FARM - Be Local, Live Organic -
2016/08/23
[NATURAL & HEALTH] “GF Foods: The Potential of Sorghum”
2016/08/01
[NATURAL & HEALTH] The First Stand-Alone Raw Sweets Store in Japan
2016/06/28
[FEATURE] A FOOD WONDERLAND
2016/06/15
[FEATURE] Ramen -Flavor of Japan, Skills of Japan- vol.2
2016/06/03
[FEATURE] Regional Foods
[FEATURE] Hochoshiki Ceremonial Carving
[FEATURE] Gluten-Free Moves in the Hotel Industry
2016/06/02
HOME PAGE RENEWAL
                           PAST UPDATES     
2015/04/15
[SPECIAL OFFER] Golden Week Special Lunch / Dinner Buffet
2015/04/04
delicious Japan spring/summer vol.2 coming soon!
2015/03/22
[BLOG] Happy Easter! at Hotel New Otani
2015/03/18
[BLOG] FOODEX 2016 REPORT
2015/03/14
[BLOG] Dining City "SPICE" Grand Open
2015/02/29
[SPECIAL INFORMATION] TEPPANYAKI SPRING LUNCH
2015/02/22
[SPECIAL INFORMATION] KITSUNE 14th ANNIVERSARY PARTY *ENDED*
2015/01/13
[SPECIAL INFORMATION] Characre collaboration with O-somatsu-kun *ENDED*
2015/01/13
[SPECIAL INFORMATION] The New Otani Strawberry Fair & St. Valentine's Day *ENDED*
2015/12/11
[FEATURE] Restaurant Review: Asakusa Imahan
2015/12/01
[SPECIAL INFORMATION] The New Otani Christmas 2015 & New Year 2016 *ENDED*
2015/11/26
[SPECIAL INFORMATION] Winter Limited Course -Fugu Kaiseki- *ENDED*
2015/11/24
[SPECIAL INFORMATION] Osechi Reservation Starts *ENDED*
2015/11/17
[FEATURE] GANKO STORY -Experience the TRUE JAPAN at Ganko-
2015/11/16
[FEATURE] Celebrating the world of sake culture -JOHN GAUNTNER-
2015/11/06
[FEATURE] Sawanotsuru -300 YEARS OF NADA BREWERY-
2015/11/05
[FEATURE] Izakaya -Ippo Ippo-
2015/10/28
[FEATURE] Ramen -Flavor of Japan, Skills of Japan-
2015/10/28
[FEATURE] Fukusuke Horikawa Chain -The Spirit of the "Originator of California Roll"-
2015/10/27
delicious Japan vol.1 Autumn/Winter Issue Published
2015/10/27
HOME PAGE RENEWAL
                           PAST UPDATES     
2015/10/09
[SPECIAL INFORMATION] "Shin Soba" NOW ON SALE at Gonpachi
2015/10/08
[SPECIAL INFORMATION] Gindaco starts new flavor, limited!
2015/10/05
[SPECIAL INFORMATION] Croissant Taiyaki ~Caramel Pumpkin~
2015/09/30
[SPECIAL INFORMATION] Gindaco Special Campaign *EVENT ENDED*
2015/09/02
[SPECIAL INFORMATION] Sake Pairing Dineer at Gonpachi Nishi Azabu *EVENT ENDED*
2015/08/18
[SPECIAL INFORMATION] CharaCre! meets BORUTO *EVENT ENDED*
2015/08/15
[SPECIAL INFORMATION] Tobu Hotel Levant Tokyo [REN] -Anniversary Plan-
2015/07/29
[FEATURE] NIHONSHU(日本酒) –The art and history of Japanese sake and Japanese culture-
2015/07/03
[SPECIAL INFORMATION] *EVENT ENDED*

(1) Peach fair starts at Senbikiya! (2) New: Beer Garden at Ginza
2015/06/26
[FEATURE] Tradition & Culture of Japanese Cuisine
2015/06/12
[Special Offer!!] dining & bar KITSUNE: Get a 20% Discount!!
2015/06/01
[Special Offer!!] 3 location of GUNDAM Café: Get GUNDAM mini bag for free!
2015/06/01
[FEATURE] Restaurant Review: Ganko Yamano Aiko-tei  By Kayla Kremer
2015/06/01
[FEATURE] JAPANESE FAST FOOD "Takoyaki" -The culture of shared dish-
2015/06/01
[FEATURE] 和食 [Washoku] Taste the natural flavors of the seasonal ingredients
2015/06/01
[FEATURE] The Essense of Washoku
2015/05/29
"delicious Japan" has been released !!

SNS

FB TW blogger instagram

MENU


OUR PARTNERS

FOODEX 2017

sake world John Gauntner

hotel restaurant show



PICK-UP

delicious Japan Vol. 2
Release date: May 31, 2016

delicious Japan Vol.2 デリシャスジャパン


SNS



SPECIAL

deliciousJapan coupon Download

pocket concierge