Indulge in the Finest! Must-Try Local Delicacies to Love from the Four Major Foodie Prefectures

When thinking of Hokkaido, many people’s minds go straight to seafood, followed closely by ramen. The island is famous for its three major types of ramen: Sapporo, Hakodate, and Asahikawa, each attracting visitors in its own right. Sapporo ramen is known for its rich miso soup made from pork bones and chicken bones, generously topped with vegetables. Hakodate ramen features a light and refreshing salt-based soup with thin noodles. Asahikawa ramen, a favorite among locals, combines pork bone and seafood broth with a substantial amount of lard to keep the soup hot for an extended period. Trying out the different local ramens in Hokkaido is a culinary adventure not to be missed.

When it comes to good, local eats to try in Hokkaido, you can't overlook "Genghis Khan." This dish is cooked on a unique, convex grill, with lamb meat in the center and vegetables around the edge. As the lamb cooks, its fat drips down, flavoring the vegetables below. This regional specialty has been cherished in Hokkaido for many years, and while it has now gained popularity throughout Japan, there's something truly special about enjoying Genghis Khan in Hokkaido, especially in Sapporo. It’s a must-try, beloved by locals and visitors alike.

Sapporo is not just the home and original birthplace of soup curry. Unlike the thick and heavy curries commonly found in Japan, soup curry is characterized by its light, soupy consistency and generously sized ingredients. The soup, blended with various spices and herbal medicines, soaks into the large pieces of vegetables and meat, creating a dish that is nothing short of delicious. Some restaurants even add lamb chops to their soup curry. With each eatery offering its own unique take on this delightful dish, it's worth trying soup curry from a variety of places.

Fromage Double Cheesecake is a staple sweet treat in Hokkaido that hails from LeTAO, a confectionery known and loved in Otaru, Hokkaido. This ultimate cheesecake combines a homemade cream made from Hokkaido’s fresh milk, Australian cream cheese, and Italian Mascarpone cheese. Each cake comes in two layers: a rich, baked cheesecake and a smooth, melt-in-your-mouth rare (non-baked) cheesecake that brings out all the goodness of creamy milk flavor. The melt-in-your-mouth experience is like eating snow, followed by a rich cheese flavor and a refined sweetness that spreads in your mouth, creating an incredibly luxurious feeling.

When it comes to Hokkaido, seafood delicacies are a must-try. The Seafood Bowl, topped with fresh Hokkaido seafood such as tuna, sea urchin, salmon roe, and crab, is extremely popular. Enjoying a lavish seafood bowl, brimming with large slices of sashimi, is a unique pleasure in Hokkaido. While you can enjoy it in restaurants throughout the city, it is highly recommended to try it at dining establishments within markets such as the Sapporo Nijo Market or Sapporo City Central Wholesale Market. These market eateries open early in the morning, so you can even enjoy a seafood bowl for breakfast. Savor the atmosphere of the market along with the deliciousness of fresh seafood.

Among Hokkaido’s fresh seafood offerings, crab is particularly popular. You can enjoy a variety of crab types, including the "Taraba Crab," which has the highest catch volume in Japan; the "Abura Crab (Blue king crab)," which is amazingly sweet despite its relatively wallet-friendly price; the "Kegani (Horsehair crab)," known for its rich flavor; and the "Zuwaigani (Snow Crab)," characterized by its succulence. To get the best, you may want to try your own luxe crab tasting, tasting and comparing whichever speaks to you. Each crab has its own season meaning no matter when you travel there’s always something to try.

Nodoguro is a rich and fatty, white fish.
Often referred to as the king of white fish or the fatty delicacy of white fish, it's packed with decadent, umami flavor.
Although it wasn't well-known initially, recent days have put this newly-popular fish on the map, as you’ll notice with more and more restaurants serving “nodoguro” on the rise.
While it's a given to enjoy it as sushi or sashimi, you’re sure to love this ever-tender bite grilled or simmered, making it delicious as charcoal-grilled or stewed dishes.
As an added perk, Nodoguro caught in Niigata is fresher and fattier compared to those from other regions. Even among the revered Nodoguro, the local catch in Niigata stands out as something special.
On your next trip to Niigata, don't miss out on tasting the richly fatty and flavorful nodoguro.

Often used in Japanese cuisine and commonly eaten as a snack with alcohol, Edamame holds an extra-special place in the hearts of those that eat it!
While Niigata ranks first in terms of edamame farming, it stands seventh in shipment volume. In other words, the beans here are so good a significant portion of the crop is consumed locally.
And it's no wonder, as Niigata's edamame is renowned for its sweetness, richness, and aromatic scent. Within Japan, it is traded as top-tier edamame.
The sugars and umami components in edamame tend to fade with time, so keep a note, the best tasting edamame in Niigata are always when ithey’re freshest. Its pairing with beer is simply exceptional, so when visiting a tavern in Niigata, don't forget to order edamame!

Often referred to as "Amaebi" or sweet shrimp, this sweet and succulent variety of shrimpe is known as "Nanban Ebi" in Niigata. Think of them as the Kobe or Matsusaka beef of the shrimp world – a brand unto themselves. The standout feature? Their undeniable sweetness. When consumed raw, the more you chew, the sweeter they become.
Their generous size means they're satisfying in dishes like hot pots or when steamed. Fresh "Nanban Ebi" isn't widely distributed, making them a rare treat outside of Niigata. While they're available year-round, they're particularly in season from November to December. If you're visiting Niigata, do yourself a favor and savor the sweetness of "Nanban Ebi".

"Le Lectier" is a variety of Western pear known for its melting texture, rich aroma, and sweet taste. The pear is produced via a process called "ripening after harvest," which brings out its unique texture and flavor. Growing this variety is particularly challenging, and even in its native France, it is rarely grown, earning it the nickname "the phantom pear."
In Japan, 80% of "Le Lectier" are grown here in Niigata. It's a rare find outside of Niigata, where meticulous control of the ripening process ensures peak flavor and texture. The best time to enjoy "Le Lectier" is from late November to mid-December. Don't miss the chance to savor the unique aroma, sweetness, and texture of this "phantom pear."

Echigo-hime is a branded strawberry from Niigata Prefecture, characterized by its large size, soft flesh, rich aroma, and sweetness. It has a low acidity level, which is what brings out its natural sweetness even more. Remarkably, many know this berry as the softest strawberry in Japan, so delicate that it can be eaten without using your teeth, making distribution challenging. It's a must-try for strawberry lovers, and worth the trip if you’re swinging through Niigata for a taste. The strawberries are shipped from January to June, with the peak season starting in late March. When you’re here you can find these berries locally at supermarkets, so be sure to grab some along your travels and enjoy each juicy bite as a snack at your hotel!

Many are surprised to hear that there’s a tradition of bullfighting in Japan, spanning as much as a thousand years of history in the Yamakoshi region of Niigata Prefecture. When talking about wagyu beef, many people think of famous Kobe beef or even Matsusaka beef. Just along side these is Niigata Prefecture, a region with a profound history in exceptional quality cattle farming to boot. Only select Wagyu cattle that meet stringent criteria can be branded as "Niigata Wagyu."
Raised amidst abundant nature and fed premium-quality feed, this Wagyu beef boasts an extraordinary richness in both the flavor and sweetness of its fat. As the meat melts in your mouth, the luxurious taste of the fat blends seamlessly with the savory umami of the beef, creating a culinary experience like no other. For those eager to savor the delectable taste of "Niigata Wagyu," sukiyaki, yakiniku (Japanese BBQ), and shabu-shabu are highly recommended.

Takoyaki, a quintessential gourmet delight from Osaka, is adored by locals and tourists alike. Made from a batter of flour, water, and dashi, it’s poured into a special molded pan, filled with bits of octopus, and cooked until golden brown. Topped with bonito flakes, green seaweed, and generously drizzled with sauce, this fast food treat is a must-try. Some places even add a dollop of mayonnaise. What sets Osaka’s takoyaki apart is its unique texture combination: crispy on the outside, yet soft and gooey on the inside. Though there are numerous takoyaki stalls throughout Osaka, including some nationwide chains, to truly appreciate this local favorite, try finding a popular shop beloved by the residents.

Right alongside takoyaki, okonomiyaki stands as another famed and favored local bite from in Osaka. This savory pancake is made from a batter of flour, grated yam, and dashi, mixed with ingredients like pork, seafood, and cabbage, then cooked on a griddle. The final touch is a sprinkle of green seaweed and a drizzle of mayonnaise. Okonomiyaki is a specialty not just in Osaka, but throughout the Kansai region, with each area boasting its unique variation in batter, ingredients, and cooking style. Even within Osaka, you’ll find differences in ingredients and preparation methods from one shop to another. Here, the okonomiyaki is typically fluffy and generously portioned. It could be a fun culinary adventure to hop from one okonomiyaki restaurant to another, savoring the unique flavors each has to offer.

Kushikatsu, deep-fried skewers of vegetables, seafood, or beef, is another culinary gem from Osaka. Enjoy it dipped in a shared container of sauce, but remember: double-dipping is a big no-no. This practice, known as "nidozuke," refers to dipping a bitten kushikatsu back into the communal sauce container—a definite breach of etiquette. The combination of the crunchy batter and the umami-rich ingredients is simply divine. With a wide variety of ingredients used, kushikatsu offers a delightful exploration of flavors and textures.

"Negiyaki" is made by mixing a generous amount of green onions into a batter made from flour, then cooking it on a griddle. It's similar to okonomiyaki, but is distinguished by its simplicity, with green onions as its main ingredient. Instead of sauce, it's typically enjoyed with soy sauce or lemon soy sauce, setting it apart from okonomiyaki. While it may look similar to okonomiyaki, the texture and taste are unique, making negiyaki a must-try dish.

"Tecchiri nabe" refers to a hot pot dish with fugu (pufferfish) as the main ingredient. "Tecchiri" is a slang term for fugu, originating from the Edo period. During that time, there were numerous cases of samurai dying from fugu poisoning, leading to periods when consuming fugu was prohibited. Nevertheless, those who still wanted to enjoy fugu referred to it using the covert term "tecchiri." Osaka has a long history of consuming fugu, and today, it ranks first in consumption of torafugu (tiger pufferfish), with the main production areas being in Western Japan. The subtle flavor of fugu, enhanced by kelp broth and other ingredients, and tightened up with ponzu sauce, makes tecchiri nabe a delicacy to die for.

When one hears "ikayaki," they might first think of grilled whole squid, but Osaka's special "ikayaki" is quite different. Similar to okonomiyaki, it's made by mixing flour with broth, adding squid, and cooking it on a griddle, sandwiched between two metal plates. It's finished off with a brush of sauce, just like okonomiyaki. However, its flavor and texture are unique, characterized by the sauce's richness, the aromatic squid, its slightly crunchy texture, and the dough's chewiness. Some shops even add mentaiko (spicy cod roe) for an extra kick.

Motsunabe is a delectable hot pot dish that features beef offal (innards), cabbage, garlic chives, and other ingredients, all simmered in a broth seasoned with a soy sauce-based sauce. Chili peppers and garlic add a nice accent, enhancing the sweetness of the offal. In addition to the soy sauce base, there are also miso and light broth-based soups available. All are delicious, but if you’re lost on where to start, the classic soy sauce version is a good choice. While motsunabe can now be found in restaurants outside of Fukuoka, this is the place to get the all authentic taste you’re sure to love.

"Mizutaki" is a Hakata specialty, a hot pot dish prepared by simmering chicken, vegetables, and mushrooms in plain hot water to make a broth. The standard way to prepare it involves boiling kombu (kelp) broth before adding the ingredients, but in Hakata, the aforementioned method is more common. Despite its simple cooking method, it allows the true flavors of the ingredients to shine through. It's a superb dish with a light taste, yet full of richness. This tasty delight is all Fukuoka, the region where quality ingredients are always abound.

When it comes to noodles in Fukuoka, ramen often steals the spotlight, but "Hakata Udon" is not to be overlooked. What sets Hakata Udon apart is its soft noodles that are less firm than typical udon. Udon is usually characterized by its chewy texture, so the mouthfeel of Hakata Udon is quite unique in comparison. Common toppings include "gobo ten" (burdock tempura) and meat seasoned with Kyushu’s sweet soy sauce. The soup is made from a broth of dried sardines and bonito flakes, seasoned with light soy sauce, creating a perfect match with the noodles and toppings. If you’re looking for a way to make things interesting, you can always add yuzu pepper to change things up.

Yakitori (grilled chicken skewers) is a staple in Japanese cuisine, and it’s also a specialty of Fukuoka. A distinctive menu item in Fukuoka's yakitori scene is "Torikawa," or chicken skin. Unlike the torikawa found in Tokyo and other areas, in Fukuoka, the chicken skin is wrapped around the skewer in a spiral. The skin is marinated in sauce, resulting in a burst of flavor and a crispy texture with each bite. Torikawa is loved not only by tourists but also by locals, and it’s definitely something you should try.

Fukuoka is renowned as the birthplace of Tonkotsu Ramen. Just like Hokkaido, Fukuoka boasts three major types of ramen: Kurume Ramen, Nagahama Ramen, and Hakata Ramen, all of which have now gained nationwide popularity. Among them, Hakata Ramen stands out for its popularity and recognition. Its distinctive characteristics include a rich soup made almost entirely from pork bones, paired with straight, thin noodles. When visiting Fukuoka, start your culinary adventure with Hakata Ramen, and don't miss out on comparing it with Kurume Ramen and Nagahama Ramen.

While Eel Steamed in a Bamboo Basket is now enjoyed nationwide, it originally hails from Fukuoka. This local delicacy consists of eel grilled with a sweet soy-based sauce, placed on top of a bed of rice also mixed with the same sauce, and finally topped with shredded omelette, all steamed together in a bamboo basket. This dish, cherished since the Edo period, can be found in some establishments with over 100 years of history. The aromatic grilled eel, its fluffy texture, and the rice soaked in delicious sauce are sure to make your chopsticks unstoppable.