Index
All foods (A–Z)
Every food in the atlas, ordered by alphabet, region, or style.
A/I/U/E/O428
- Abekawa Mochifresh-pounded rice cake dusted in sweetened soybean flour · Shizuoka
- Abura Sobanoodles tossed in oil and soy sauce, no broth · Tokyo · Besides shoyu, miso, shio and tonkotsu
- Abura Zomensomen fried with pork and a splash of broth until the oil turns silky · Kagoshima
- Aburafu Dondeep-fried wheat gluten rice bowl · Miyagi
- Aburi-zushinigiri with its surface flash-seared, not cured for keeping
- Abutte Kamosmall damselfish salted overnight and grilled whole · Fukuoka
- Achara Zukesummer vegetables in a sweet-and-sour pickle spiced with chili · Fukuoka
- Agemaki Yuba no Nimonorolled, fried yuba simmered in a light broth, from Nikko · Tochigi
- Ago Chikuwaflying fish surimi grilled into a chikuwa with a crackling skin · Tottori
- Ago-yakiIzumo's fire-baked flying-fish cake · Shimane
- Agodashi Ramenflying-fish stock from the islands off Hirado · Nagasaki · Shoyu — soy sauce
- Agonoko Umanisimmered roe from egg-bearing flying fish · Shimane
- Agupork from Okinawa's small native pig, bred back from near loss · Okinawa
- Ahodakidesalted old takuan pickle simmered in soy sauce · Mie
- Aichi Hakozushivinegared rice pressed in a box under diagonal rows of toppings · Aichi
- Aichi Miso Odenoden dipped from a pot of sweetened red miso at the table · Aichi · Oden
- Aichi Zonia plain clear-broth New Year soup of mochi and greens, deliberately unseasoned with miso · Aichi
- Aimazejulienned root vegetables simmered together · Ishikawa
- Aimazejulienned vegetables dressed separately then tossed together · Mie
- Ainamefat greenling — a rocky-shore fish whose liver is a local delicacy · White fish
- Aiso no Kanronispring dace slow-simmered sweet from the Naka River · Tochigi
- AitonAichi's own bred line, the base for several local pork brands · Aichi
- Aizu Curry Yakisobasauce yakisoba topped with a curry roux in Fukushima · Fukushima
- Aizu Gyufed local rice straw across the temperature swings of the Aizu basin · Fukushima
- Aizu Jidoria near-extinct heirloom breed brought back from the brink · Fukushima
- Aizu Nozawa-juku Miso Ramenhearty ground-meat-and-vegetable miso broth · Fukushima · Miso
- Aizu Ramenflat, curly hand-pulled noodles in clear soy broth · Fukushima · Shoyu — soy sauce
- Aizu Sōsu KatsudonAizu-style sauce-dipped pork cutlet rice bowl · Fukushima
- Aizu Yamajio Ramensalt ramen made with mountain salt · Fukushima · Shio — salt
- Ajihorse mackerel — the fish behind Japan's everyday fry and sashimi · Blue-backed fish
- Aji Frybreaded fried horse mackerel
- Aji no Maruzushiwhole horse mackerel cured and rolled with shiso around vinegared rice · Oita
- Aji no Sanbaigrilled horse mackerel steeped whole in three-part vinegar · Kagawa
- Ajitsuke Norisweet-soy seasoned toasted nori · Tokyo
- Aka Konnyaku NiOmi-Hachiman's iron-red konjac simmered in soy sauce · Shiga
- Aka Mochireddish sorghum-flour dumplings coated in sweet bean paste · Ibaraki
- Akadatsu no Subutered taro-stalk strips dressed in a sweet vinegar · Gifu
- Akagaia blood-red bivalve prized in Edo-style sushi · Shellfish
- Akagaiark shell, its flesh reddened by blood carrying iron rather than copper
- Akagai Garan Mushiark shell steamed in its shell with soy broth · Shimane
- Akagarei no Komaburiflounder sashimi tossed with its own roe · Tottori
- Akamaired-husked rice tied to old harvest rituals
- Akami no Zukesoy-marinated lean tuna — the cure that came before the fatty cuts were prized
- Akanekosticky rice and wheat mochi dusted with sweet soybean flour for the mid-summer rite · Osaka
- Akashiyakiegg-rich octopus batter balls dipped in warm dashi · Hyogo
- Akayu Karamiso Ramenmiso ramen with a ball of chili miso · Yamagata · Miso
- Akazushi (Akazuke)red shiso mochi-rice sushi that carries a household through midsummer · Akita
- Akebi no Miso Zumeyakiakebia rind stuffed with miso-simmered mince and grilled · Yamagata
- Akebono Daizu no EdamameAkebono daizu edamame — a large-grained soybean picked young and salt-boiled · Yamanashi
- Akita Hoshimochifreeze-dried mochi crackers · Akita
- Akita no SakeAkita sake — snow-insulated, slow-fermented and soft · Akita
- Akita Oyakiglutinous rice cake filled with sweet red bean · Akita
- Akita Tempura Chukasoy ramen floated with a disc of tempura batter · Akita · Shoyu — soy sauce
- Akitakomachia Koshihikari cross bred for Akita's cold climate
- Ako saltthe salt that built Japan's first commercial saltfields · Hyogo
- Akumakimochi rice steeped in wood-ash lye, wrapped in bamboo sheath, boiled for hours · Kagoshima
- Ama-ebinorthern shrimp, its raw sweetness building after it's caught
- Amadaitilefish — a delicate pink fish prized in Kyoto as 'guji' · White fish
- Amaebia cold-water shrimp sweet enough to eat raw · Shrimp and crab
- Amagi no KawatakeKawatake — a rare freshwater algae found only in one small river, dressed in sweet vinegar · Fukuoka
- Amago no Kanroniriver trout simmered slowly in roasted tea and sweet soy · Nara
- Amakusa Daioa giant breed revived a century after it vanished · Kumamoto
- Amami Kokuto-jochuKagoshima · Brown sugar and awamori
- Amanatto no OsekihanAmanatto sekihan — sweet red rice colored with food dye, not azuki · Yamanashi
- Amanejiwheat dumplings simmered in sweet red bean soup · Gunma
- Amego no Hirarayakitrout and vegetables grilled on a heated stone slab · Tokushima
- Amenoio Gohanrice cooked whole with Lake Biwa trout · Shiga
- Ami to Daikon no Nitsukesmall shrimp simmered with daikon · Okayama
- Amimeshitsukudani-style dried krill folded into steamed rice · Oita
- Anagosea eel simmered soft under sweet glaze
- Anago Meshigrilled conger eel laid over broth-cooked rice at Miyajima · Hiroshima
- Anago Zushisimmered conger eel sushi with sweet glaze · Tokyo
- Anbina sweet potato flour dumpling filled with bean paste, slapped flat · Yamanashi
- Anboa rice-flour dumpling steamed around sweet or savory fillings · Niigata
- Ankake SupagettiNagoya's thick, peppery take on spaghetti with meat sauce · Aichi
- Ankomonkfish — a winter fish famously hung and carved for its liver · Other styles
- Anko no Tomoaeboiled monkfish tossed with its own pan-fried liver · Fukushima
- Ankou no Tomozuboiled monkfish dipped in vinegared miso · Ibaraki
- Ankou-nabemonkfish hot pot, with its liver melted into a miso or soy broth · Ibaraki · Miso-based
- Anmitsucubes of agar jelly with fruit, beans, and bean paste in syrup · Tokyo · Yokan and agar jellies
- Anmochi Zoniwhite miso zoni with a sweet red-bean-filled rice cake · Kagawa
- Annin-dofua cool, almond-scented milk dessert, here often served with fruit in syrup
- Anpogaki no Namasusemi-dried persimmon in a vinegared daikon-carrot salad · Fukushima
- Anyoji Ramenmiso ramen built on the root miso of Shinshu · Nagano · Miso
- Aomori Shamorocktwo decades of research behind the cross · Aomori
- Aori Ikaa large, translucent squid that ranks among the priciest · Squid and octopus
- Aosaa bright green seaweed that thrives where fresh water meets the sea
- Ara no Sugatania whole grouper, ten kilos or more, simmered for a shrine festival showpiece · Saga
- Arame Makiseasonal fish rolled in dried arame seaweed and simmered · Mie
- Arame to Rakkasei no Nitsukecoarse kelp simmered sweet with roasted peanuts · Aichi
- Araresmall, bite-sized pieces of glutinous rice cracker · Dry confections
- Arirang Ramena soy ramen named for a mountain pass in a Korean folk song · Chiba · Shoyu — soy sauce
- Arumadoa Hirado kamaboko log with a hard-boiled egg dyed pink at its core · Nagasaki
- Asahikawa Horumenthe city's soy ramen, crossed with grilled offal · Hokkaido · Shoyu — soy sauce
- Asahikawa Ramensoy-based broth with a lard layer that resists the cold · Hokkaido · Shoyu — soy sauce
- Asakusa shichimiEdo's original seven-spice blend since 1625 · Tokyo
- Asarithe everyday clam of miso soup and sand-digging outings · Shellfish
- AsazukeAkita asazuke — sweet-and-sour rice dessert with fruit and vegetables · Akita
- Ashi Tibichipig's trotters simmered for hours with kelp and daikon · Okinawa
- Asuka Nabechicken and vegetables simmered in a milk-enriched broth · Nara · Mizutaki & chiri (light broth)
- Atama Ryorilarge fish served whole, head to fin, with a citrus dipping sauce · Oita
- Atsuage no Nitathick fried tofu simmered in a sweet soy broth · Fukui
- Awa BanchaTokushima's lactic-fermented post-fermented tea · Tokushima · Fermented and bancha teas
- Awa Bitonpork raised in Tokushima's mountain air on a rice-centered feed · Tokushima
- Awa Gyupedigreed cattle recognized nationally since the early 1960s · Tokushima
- Awa no Itokonidried sweet potato slowly simmered with red beans · Tokushima
- Awa Odori-doria Tokushima fighting-fowl cross bred for the table · Tokushima
- Awa Uiroa steamed red bean cake sweetened with Awa wasanbon sugar · Tokushima
- Awabia single-shelled sea snail prized for its firm, briny bite · Shellfish
- Awabi no Nigaiabalone simmered soft in soy sauce, an inland delicacy · Yamanashi
- Awaji Beefpure Tajima-line cattle chosen for balance rather than marbling alone · Hyogo
- AwamoriOkinawa's rice spirit brewed with black koji · Okinawa · Brown sugar and awamori
- Ayusweetfish — a river fish with the scent of watermelon · Freshwater fish
- Ayu Meshirice cooked with grilled sweetfish from the Naka River · Tochigi
- Ayu Narezushisalted ayu packed with rice and fermented for months · Gifu
- Ayu no Shioyakiriver-caught ayu salted and grilled whole · Gifu
- Ayu Rosuia whole river-caught ayu simmered into a miso porridge · Tokushima
- Ayu Shioyakisalt-grilled sweetfish from the Kanna river · Gunma
- Ayu Urukafermented ayu (sweetfish) innards, salted and aged into a savory paste · Oita
- Ayu Zosuigrilled ayu simmered into a light rice porridge · Gifu
- Ayu Zushisweetfish pressed whole atop vinegared rice · Nara
- Azaraaged napa pickles simmered with rockfish and sake lees · Miyagi
- Azuki Battowide wheat noodles served in a sweet red-bean broth · Iwate
- Azuki Hotohoto noodles simmered in sweet red bean soup instead of miso · Yamanashi
- Azuki Zonimochi simmered in lightly sweetened red bean broth · Shimane
- Azuki Zounisoft rice cakes in a sweet simmered red bean broth · Tottori
- Azumahand-formed sushi using vinegared okara in place of rice · Hiroshima
- Ebamakinori rolls of rice and Hiroshima-na pickle for seaweed fishermen · Hiroshima
- Ebi Chirishrimp in a mild, ketchup-tinted chili sauce · Tokyo
- Ebi Daikonriver shrimp and daikon simmered tender for winter · Tochigi
- Ebi FuraiEbi fry — breaded, deep-fried shrimp · Fried
- Ebi MameLake Biwa river shrimp simmered sweet-savory with soybeans · Shiga
- Ebi Mayofried shrimp tossed in a sweet mayonnaise sauce · Kanagawa
- Ebi Mayo PizaEbi mayo pizza — shrimp in mayonnaise sauce · Tokyo · Pizza
- Ebi Miso Jirusmall Seto shrimp pureed into a white miso soup · Kagawa
- Ebi Mochimochi studded with paddy shrimp · Miyagi
- Ebi Zakkoa mix of small shrimp simmered in sweet soy, the broth then used to cook somen · Fukuoka
- Ebiimo to Bodara no TaitanKyoto's striped ebi-imo taro simmered with dried cod · Kyoto
- Ebisusweet soy-flavored agar jelly with egg · Ishikawa
- Ebitena fried cake of ground shrimp, shell and all, worked into tofu · Ehime
- Ebiten Nigiritempura shrimp laid over rice, a conveyor-belt-era nigiri
- Echigo misoNiigata's floating-koji red miso · Niigata
- Echizen Oroshi SobaCold buckwheat noodles topped with grated daikon and bonito · Fukui
- Edo amai misoTokyo's short-aged, deep-brown sweet miso · Tokyo
- Edo SobaTokyo's soba noodle houses and their customs · Tokyo
- Edokei Ramensoy ramen crowned with a dissolving chili miso · Akita · Shoyu — soy sauce
- Edomae-zushihand-pressed nigiri born as Edo street food · Tokyo
- Egoseaweed simmered down and set firm, sliced like a savory jelly · Fukushima
- Ego no Sumisoaeseaweed jelly sliced and dressed with mustard vinegar-miso · Nagano
- Ehime Tako Meshioctopus simmered into rice with kelp and citrus peel · Ehime
- Ehime Tarutoa castella roll cake filled with yuzu-scented red bean paste · Ehime
- Ehomakia thick sushi roll eaten whole while facing the year's lucky direction · Osaka
- Ei no Nikogoristingray simmered sweet and soy until its own gelatin sets into a jelly · Nara
- EkisobaHimeji Station's Chinese noodles in a Japanese broth · Hyogo · Besides shoyu, miso, shio and tonkotsu
- Engawathe fin-moving muscle strip along a flatfish's edge — fatty and prized
- Etsu no Nanban Zukea fried river fish found only at one estuary, marinated sweet and sour · Fukuoka
- Ibara Mochisweet rice cake wrapped in smilax leaves · Mie
- Ibitsu Mochisweet bean-paste rice cake wrapped in catbrier leaves · Hyogo
- Ibuki Sobasmall-grained buckwheat from the slopes of Mount Ibuki · Shiga
- Iburigakkosmoke-dried daikon pickled in rice bran, from Akita's snow country · Akita
- Ichibotop sirloin cap (H-bone) — sirloin-like flavor from the leg
- Ichigonia delicate sea urchin and abalone clear soup · Aomori
- IchihomareFukui's homage to Koshihikari's birthplace
- Ichijiku no Kanronifigs simmered in sugar syrup · Miyagi
- Ichimonji no Gurugurublanched leek greens coiled around their own white stalk · Kumamoto
- Iekei RamenYokohama's pork-bone soy ramen finished with chicken fat · Kanagawa · Tonkotsu — pork bone
- Iga Gyufattened where a basin's sharp winters and summers once tempered ninja rations · Mie
- Iga Manjua bean-paste bun coated in dyed sticky rice grains · Aichi
- Iga Manjusweet bean buns wrapped in red rice, named for their chestnut-burr look · Saitama
- Igai Meshimussels foraged by ama divers, cooked into rice · Tottori
- Igami no Nitsukea whole parrotfish simmered sweet and salty for New Year's · Wakayama
- Igamochisteamed rice-flour dumplings crowned with colored sticky rice · Hiroshima
- Igirisudissolved igisu seaweed set into a jelly block with mixed vegetables and peanuts · Nagasaki
- Igisua seaweed simmered down and set like a savory jelly · Tottori
- Igisu Dofua jellied summer dish of seaweed and soybean flour set like agar · Ehime
- Igisu Dofua firm seaweed jelly set with soybean flour, no gelatin needed · Hiroshima
- Igonerichilled seaweed jelly sliced thin and served with ginger soy sauce · Niigata
- Iidakoa small octopus whose egg-filled body suggests cooked rice · Squid and octopus
- Iidako no Nitsukesimmered egg-bearing baby octopus · Okayama
- Iimochileftover rice mixed with wheat dough and pan-grilled into cakes · Saitama
- Iiyachileaf-wrapped millet mochi carried through a harvest festival · Okinawa
- Ika Menchiminced squid and vegetable patty · Aomori
- Ika Ninjinshredded squid and carrot steeped in a sweet soy marinade · Fukushima
- Ika no Kakeaesquid and root vegetables tossed in a ground sesame and vinegar-miso dressing · Saga
- Ika no Kanoko-zukurisquid scored in a fine cross-hatch to make its thick skin easy to bite through
- Ika no Shiokarasalted, fermented squid
- Ika Sumi Jirusquid and its ink simmered black with pork and bitter greens · Okinawa
- Ika to Satoimo no Nimonosquid and taro simmered together · Toyama
- Ikameshisquid stuffed with rice · Hokkaido
- Ikanago no Kuginisand lance simmered in soy sauce, sugar, and ginger until glossy · Hyogo
- Ikanago shoyuKagawa's revived sand-lance fish sauce · Kagawa
- Iki ShochuNagasaki's GI-designated barley spirit · Nagasaki · Barley
- Ikinari Dangosteamed dumpling wrapping sweet potato and sweet bean paste · Kumamoto
- Ikura Gunkansalmon roe, separated grain by grain, mounded in nori-wrapped rice
- Ikura Shoyu-zukesalmon roe marinated in soy sauce · Hokkaido
- Ikura-donsalmon roe rice bowl
- Imabari Ramena seafood broth from sea bream and dried sardines · Ehime · Shio — salt
- Imabari Yakitoriyakitori pressed on an iron griddle, not skewered · Ehime
- Imagawayaki / Obanyakiround batter cakes baked in a mold and filled with sweet bean paste · Steamed buns and baked sweets
- Imari Gyushares its Tajima roots with Saga Gyu under a separate name · Saga
- Imo Manjua whole taro wrapped in wheat dough and steamed · Fukuoka
- Imo no Ko Jirua taro, chicken and root vegetable soup shared outdoors in autumn · Iwate
- Imo no Kuki no ItameniSweet Potato Stem Stir-simmer — the leaf-stalk of the vine, cooked crisp-tender in dashi · Kochi
- Imo Youkansweet potato paste set like yokan · Tokyo
- Imo-jochushochu distilled from sweet potato · Sweet potato
- Imobera Azukidried sweet potato slow-simmered soft and folded with sweet red bean · Kochi
- Imobotaa taro-and-rice mochi wrapped around sweet red bean paste · Nara
- Imogara no Itamenidried taro stems simmered with root vegetables · Ibaraki
- Imogara-iri Futomaki ZushiImogara futomaki — a thick sushi roll filled with sweet-simmered dried taro stem · Yamanashi
- Imogushiskewered taro grilled with a miso glaze · Tochigi
- ImomisoGosen City taro slow-simmered in dashi and miso · Niigata
- Imomochimashed rice and taro, grilled and dipped in ginger soy sauce · Gifu
- Imomochipan-fried potato cakes (also called imodango) · Hokkaido
- ImomochiTokushima imomochi — sweet potato dough wrapped around red bean paste · Tokushima
- ImomochiImomochi (Wakayama) — sweet potato pounded with a small measure of sticky rice · Wakayama
- Imonamasujulienned potato stir-fried crisp with vinegar · Nagano
- Imonia riverside autumn hot pot of taro and beef simmered together · Yamagata · Soy-based & yosenabe
- Imonoko Jirutaro and chicken autumn soup · Akita
- Imotakia riverside autumn hot pot of taro, chicken, and mochi dumplings · Ehime · Soy-based & yosenabe
- Imotakooctopus and taro simmered together · Kagawa
- In-okoan udon-forward Hiroshima-style okonomiyaki from Innoshima · Hiroshima
- Ina RomenNagano's steamed-noodle stir-fry of mutton and cabbage · Nagano
- Inago no Tsukudanilocusts simmered sweet and salty in soy sauce · Nagano
- Inaka Sobathick, dark buckwheat noodles carrying a strong, rustic flavor
- Inaka-zushimountain-vegetable sushi from a coast that seafood didn't easily reach · Kochi
- Inamuduchipork and konjac in a thick, sweet miso soup, once made with boar · Okinawa
- Inaniwa Chuka Sobadried noodles made with the Inaniwa udon technique · Akita · Shoyu — soy sauce
- Inaniwa UdonThin, hand-stretched dried noodles from Akita · Akita
- Inari-zushivinegared rice tucked into a pouch of sweet-simmered fried tofu
- Inarizushifried tofu pouches tied at the middle with kanpyo like a rice bale · Tochigi
- Inobuta Nabea sesame miso hot pot of wild-boar-crossed pork · Yamanashi · Miso-based
- Inoko Mochitaro-mashed rice balls coated in sweet red bean, offered at harvest · Wakayama
- Iragimungreen papaya simmered lightly in home-made miso · Okinawa
- Iri Meshidried baby sardine mixed into seasoned rice · Tokushima
- Iriko Meshirice cooked with dried sardine stock and root vegetables · Kagawa
- Iriko Mochia bar of soft mochi made from parched, ground glutinous rice · Miyazaki
- Iriyakia Tsushima hot pot of home-raised chicken or local fish, its broth finished with soba or somen · Nagasaki
- Iro Gohanrice cooked with root vegetables in a soy-seasoned broth · Nara
- Iruka no Misonidolphin meat simmered with burdock root in miso · Shizuoka
- Isakichicken grunt — a summer fish at its best just before spawning · White fish
- Isaza MameLake Biwa's endemic isaza goby simmered sweet-savory with soybeans · Shiga
- Isaza no Tamagotojiicefish simmered with egg · Ishikawa
- Ise Akadoria French red-fowl cross raised in open sheds · Mie
- Ise Ebithe long-whiskered lobster of celebration tables · Shrimp and crab
- Ise Ebi no Misoshiruspiny lobster simmered whole into a miso soup · Tokushima
- Ise UdonVery soft noodles in a thick, dark soy-tamari sauce · Mie
- Ise Umashi Butapork finished on citrus peel and flaxseed oil · Mie
- Ise-chaMie's top producer of kabusecha · Mie · By growing region
- Ishigaki Dangosteamed dumplings of local wheat flour and cubed sweet potato · Kanagawa
- Ishigaki Gyugrown in the year-round warmth of Japan's southernmost cattle country · Okinawa
- Ishigaki Mochisteamed cake of mashed sweet potato kneaded with wheat flour · Oita
- Ishikari Nabesalmon and vegetable miso hot pot · Hokkaido · Miso-based
- Ishikawa no SakeIshikawa sake — the rich-bodied style of the Noto toji · Ishikawa
- Ishimochi Jako Karaagedeep-fried small cardinalfish · Okayama
- Ishinomaki YakisobaMiyagi yakisoba made from noodles that start out brown, twice-steamed · Miyagi
- IshiruNoto's squid-and-fish fermented sauce · Ishikawa
- Ishiru Nabehot pot seasoned with Noto's fish sauce · Ishikawa · Soy-based & yosenabe
- Ita SobaBuckwheat noodles heaped on a long cedar board for sharing · Yamagata
- Ita Wakamefresh wakame fronds spread flat and dried into a crisp sheet · Tottori
- Itadakiraw rice and vegetables stuffed into a whole fried tofu pouch · Tottori
- Itadori no Aburaitamea tart, crunchy mountain shoot, salted or frozen for year-round eating · Kochi
- Itadori no Nimonopeeled Japanese knotweed stir-fried after a long soak to draw out its sourness · Nara
- Itawasasliced kamaboko with wasabi
- Itoigawa Black Yakisobasquid-ink-darkened yakisoba from Niigata's coast · Niigata
- Itoko Niazuki beans simmered with taro or pumpkin · Shiga
- Itoko Nisweet azuki beans with rice-flour dumplings in a clear broth · Yamaguchi
- Itokojiruazuki bean and tofu miso soup · Ishikawa
- Itokoniazuki beans simmered with root vegetables · Toyama
- Iwa Okoshia harder, denser puffed-rice bar sweetened with brown sugar · Osaka · Dry confections
- Iwachu Butathe first pork ever certified as a named brand in Japan · Iwate
- Iwagakithe summer oyster, large and deep-cupped
- Iwaia revived Kyoto sake rice for the local brewing trade
- Iwakuni-zushia lord's tower of pressed sushi from Iwakuni's castle town · Yamaguchi
- Iwanachar — the trout of Japan's remotest mountain streams · Freshwater fish
- Iwana Shioyakisalt-grilled char · Miyagi
- Iwanoriwild rock-grown nori
- Iwashisardine — a small, oil-rich fish central to everyday cooking and dashi · Blue-backed fish
- Iwashi Dangohand-chopped sardine simmered into fluffy dumplings · Tottori
- Iwashi no Dango Jirusardine dumpling soup · Chiba
- Iwashi no Unohana-zukesardines cured in tofu lees, a Chiba version · Chiba
- Iwashi no Unohana-zukesardines cured with tofu lees, yuzu, and chili · Ibaraki
- Iwashi Zushipressed box sushi topped with salted sardine · Mie
- Iwate no SakeIwate sake — home of the Nanbu toji brewing guild · Iwate
- Iwate Tankaku Wagyua lean, pasture-grazed breed apart from marbled Japanese Black · Iwate
- Iya no Decomawashipotato, tofu, and konjac skewered and grilled with miso · Tokushima
- Iya SobaShort, thick noodles from a steep mountain valley in Shikoku · Tokushima
- Iyoji Shamoa hardy free-range bird from Ehime · Ehime
- Izu Shoto Shochu (Shima-zake)Izu Islands shochu — shima-zake · Tokyo · Sweet potato
- Izumiyaa scattered sushi made with seasoned soybean pulp instead of rice · Ehime
- Izumo SobaDark, whole-grain buckwheat noodles stacked in round lacquered trays · Shimane
- Izushifish and rice pickled with koji · Hokkaido
- Izushia nare-zushi of salmon, herring roe and vegetables fermented with rice and koji · Niigata
- Izushi SobaSmall servings on white porcelain plates, eaten five at a time · Hyogo
- Oae Dangorice-flour dumplings wrapped in tofu-vegetable shira-ae · Shiga
- Obakuhulled barley porridge with root vegetables, topped with miso and scallion · Yamanashi
- Obama ChamponNagasaki-rooted champon that crossed the bay to a hot-spring town · Nagasaki
- Obihiro ButadonObihiro-style grilled pork rice bowl · Hokkaido
- Obitendeep-fried fish cake bound with tofu and sweetened with brown sugar · Miyazaki
- Ocha Mochiflattened rice dumplings on a skewer, brushed with sweet walnut sauce · Iwate
- Ocha no Ha Tempuranew tea leaves battered and fried, salted straight from the oil · Miyazaki
- Ochagairice porridge simmered in brewed tea instead of water · Saga
- Ochirashi Ameroasted barley candy pulled into sticks · Kagawa
- Odamaki Mushiudon noodles submerged in a large savory egg custard · Osaka
- Odawara Kamabokosteamed fish cake from a Tokaido post town · Kanagawa
- Odawara Tantanmena thick, sweet-spicy ankake tantanmen · Kanagawa · Besides shoyu, miso, shio and tonkotsu
- Odawara-kei RamenOdawara Ramen — dark soy ramen with flat, curly noodles and rolled wontons · Kanagawa · Shoyu — soy sauce
- Odendaikon, fish cakes, and eggs simmered in a light dashi broth · Oden
- Ofunato Sanma Ramenramen drawing its stock from saury · Iwate · Shoyu — soy sauce
- Ogikubo Ramena clear soy sauce ramen from a Tokyo shop row · Tokyo · Shoyu — soy sauce
- Ogura Renkonlotus root rings simmered sweet with red beans · Ibaraki
- Ohagirice pounded coarse and wrapped in sweet red bean paste for the equinox · Kyoto
- Ohagi / Botamochilightly pounded rice coated in sweet bean paste · Mochi and dango
- Ohanrice steamed golden with gardenia fruit, served with a savory vegetable topping · Oita
- Ohiraa broth-rich simmered dish served in a wide shallow bowl · Hiroshima
- Ohirasmoke-dried river dace simmered with mountain and river ingredients · Fukushima
- OhiraIwakuni's broth-rich chicken and root vegetable stew · Yamaguchi
- Oirileftover rice dried, toasted, and bound with sweet syrup · Tottori
- Oita Aimazemashed tofu tossed with simmered mountain vegetables and dried radish · Oita
- Oita Mugi-jochuthe all-barley shochu style · Oita · Barley
- Oita Sakemanjusteamed bun leavened with fermented rice-koji yeast, filled with sweet red bean paste · Oita
- Oita Torimeshirice cooked or mixed with simmered chicken, burdock, and carrot · Oita
- Okahijiki no Karashiaecrunchy land-samphire dressed with hot mustard · Yamagata
- Okaisanrice simmered in roasted tea, a stand-in for scarce rice · Wakayama
- Okakilarger pieces of glutinous rice cracker, baked or fried until crisp · Dry confections
- Okata-zushirice balls of sweetened rice, seasoned mackerel, and simmered kidney beans · Oita
- Okayama Bara-zushia scattered sushi born from dodging an anti-luxury edict · Okayama
- Okayama Ramena soy broth built on chicken carcass stock · Okayama · Shoyu — soy sauce
- Okayama Saba Zushipressed sushi of salted mackerel for autumn festivals · Okayama
- Okazaki Ouhana dual-purpose bird bred at a national livestock farm · Aichi
- Okhotsk Dried Scallop Ramena coastline's scallop, whole on top · Hokkaido · Shio — salt
- Oki Arame no Itamenistir-simmered Oki seaweed with carrot and fried tofu · Shimane
- Okiagariraw sakura shrimp simmered with tofu and scallion, sukiyaki-style · Shizuoka
- Okinawa SobaThe wheat noodle soup that became Okinawa's everyday bowl · Okinawa
- OkkirikomiGunma's home-style noodle stew, cooked raw straight into the broth · Gunma
- Okomoji no Abura Itameold salted mustard greens desalted and stir-fried in sesame oil · Saga
- Okonomiyakia savory wheat-flour pancake loaded with cabbage and pork
- Okukuji Shamoa fighting fowl's bloodline tamed for the table · Ibaraki
- Okumino Kojidoribred from a natural-monument Gifu fowl · Gifu
- Okutama Wasabi no TOKYO-X Makigrated wasabi rolled in TOKYO-X pork · Tokyo
- Okuzukakea kudzu-thickened vegetable and noodle soup · Miyagi
- Okyutoa firm seaweed jelly sliced thin and dressed with vinegar-soy · Fukuoka
- Olive Gyufinished on the pressed leftovers of olive-oil production · Kagawa
- Olive YumebutaSanuki brand pork fattened on Kagawa's olive by-product · Kagawa
- Omachithe century-old ancestor of many sake rice lines
- Omi Gyuamong Japan's oldest beef brands · Shiga
- Omi Gyu no MisozukeOmi beef cured in white miso before grilling · Shiga
- Omi Shamoseven years in the making at Shiga's research center · Shiga
- Omigawa Curry YakisobaChiba's ramen-like curry-dusted yakisoba · Chiba
- Omiisanmiso-seasoned rice porridge with daikon and taro · Tokushima
- Omu SobaOmu-soba — sauce yakisoba wrapped in a thin sheet of egg · Osaka · Other styles
- Omura-zushipressed sushi shaped for troops with too few plates to go around · Nagasaki
- OmuraisuOmurice — ketchup-fried rice wrapped in a thin sheet of egg · Rice dishes
- Onamea fermented barley-and-soybean relish eaten with rice · Saitama
- Oni Manjua steamed dumpling studded with cubed sweet potato · Aichi
- Onomi no Sashimithin-sliced, marbled whale tail meat eaten raw · Wakayama
- Onomichi Ramensoy broth with small-fish stock and floating pork fat · Hiroshima · Shoyu — soy sauce
- Onomichi-yakiHiroshima-style okonomiyaki with chicken gizzard and fried squid cake · Hiroshima
- Onsen Manjua steamed bun colored and flavored to suit a hot-spring resort · Gunma · Steamed buns and baked sweets
- Orido Nasu Dengakua native eggplant variety grilled and topped with sweet miso · Shizuoka
- Osaka Barazushia scattered sushi with vegetables and dried shiitake mixed into the rice · Osaka
- Osaka Sakura Mochisweet bean paste wrapped in a Domyoji rice-flour mochi · Osaka
- Osaka Shiromiso Zoniround mochi in a white miso soup with root vegetables · Osaka
- Osaka Shirona no Karashi-aeOsaka's white-stemmed green dressed with hot mustard · Osaka
- Osama Chuka Sobaa revived Nagano bowl finished with scalded scallion sweetness and black pepper · Nagano · Shoyu — soy sauce
- Osezushipressed mackerel sushi from the Niikawa coast · Toyama
- Oshaka Kogoria lumpy soybean dumpling for the Buddha's birthday · Yamanashi
- Oshi-zushisushi shaped by pressing rice and topping together in a mold
- Oshibori Udonnoodles dipped in grated spicy-daikon juice · Nagano
- Oshimonrice flour dough pressed into floral molds and tinted for the Doll Festival · Aichi
- Oshinuki Zushimold-pressed sushi topped with Spanish mackerel and fava bean · Kagawa
- Oshirukoa soupier bowl of sweet red bean broth with mochi · Other styles
- OshizushiKaga oshizushi — pressed sushi layered and rested overnight · Ishikawa
- Oshu Koriyama Tonkotsu RamenKoriyama Tonkotsu Ramen — a Kurume-taught pork-bone bowl in Fukushima · Fukushima · Tonkotsu — pork bone
- Osuwaidaikon and carrot dressed in sweet vinegar · Toyama
- Otaru Ankake YakisobaHokkaido's thick-sauced fried noodles, credited to a harbor-town diner · Hokkaido
- Otorothe fattiest cut of tuna belly, once dismissed and now the most prized
- Otoshi no Gottsoroot vegetables simmered in a big pot for the year-end feast · Gifu
- Otsubosweetened azuki beans simmered with lightly salted taro · Fukui
- Otsurui Shochuhonkaku, single-distillation shochu · Other styles
- Oyabe White Ramena pork broth boiled pale white, topped with ground pork miso · Toyama · Tonkotsu — pork bone
- Oyagani no Miso Shirua simple miso soup built on female snow crab · Tottori
- Oyakia wheat- or buckwheat-dough bun seared then steamed around a savory filling · Nagano
- Oyakodonchicken and egg rice bowl · Tokyo
- Oyama no Tofu RyoriOyama tofu dishes — chilled and hot-pot tofu made with Tanzawa spring water · Kanagawa
- Oyogoshivegetables and mashed taro tossed together like a white-dressed salad · Saga
- Oyomesan Dangojiruwheat dumpling soup made for new mothers · Yamaguchi
- Ozakua simmered vegetable soup of taro, daikon, and carrot · Shizuoka
- Ozarahoto's cold summer cousin, thin noodles dipped in warm broth · Yamanashi
- OzoniEdo Zoni — clear soy-based mochi soup with grilled mochi · Tokyo
- Ube Ramena deep brown pork-bone broth · Yamaguchi · Tonkotsu — pork bone
- Uchigae Zonia zoni made with firm stone tofu instead of rice cake · Tokushima
- Uchikomi Jiruhand-cut wheat noodles simmered straight into a vegetable soup · Kagawa
- Uchimame Jirumiso soup with hand-pounded flattened soybeans · Shiga
- Uchimame to Kirikonbu no Nimonopounded soybeans and shredded kelp simmered together · Fukushima
- Ude Manjuwheat dumplings boiled rather than steamed, plain or bean-filled · Saitama
- Udo no Sumiso-aeblanched udo dressed in sweet vinegar miso · Tokyo
- Udo to Shimidaikon no DonkoroniUdo and shimidaikon donkoroni — spring udo simmered with freeze-dried winter daikon · Yamagata
- Ueda Ankake YakisobaNagano's fried noodles under a mustard-spiked sauce · Nagano
- UFO Ramena shoyu bowl branded around Hakui's flying-saucer fame · Ishikawa · Shoyu — soy sauce
- UiroYamaguchi uiro — a bouncy warabi-starch confection unlike Nagoya's rice version · Yamaguchi
- Uji Kintokishaved ice topped with sweet red beans and Uji matcha syrup · Kyoto
- Uji-chaKyoto's shaded-cultivation tea region · Kyoto · By growing region
- Ujitawarabirthplace of the modern green tea method · Kyoto · By growing region
- Ukogi no Horohoroa savory topping of hedge-shrub greens, pickled daikon and walnut · Iwate
- Ukogi no Kiriaehedge-shrub greens minced and tossed with roasted miso · Yamagata
- Ume Gohanrice cooked with pickled plum and dried whitebait · Kanagawa
- Umeboshisalt-cured, sun-dried plums with a sourness that cuts through everything
- Unadongrilled eel rice bowl · Ibaraki
- Unagifreshwater eel — grilled and glazed for a summer stamina meal · Freshwater fish
- Unagi Dofua yanagawa-style hot pot of eel and grilled tofu · Shimane · Sukiyaki-style (simmered in warishita)
- Unagi no Hobiki-nieel simmered sweet and plated with a sail-boat motif · Ibaraki
- Unagi no KabayakiKabayaki — eel split, skewered, and grilled under a sweet soy glaze
- Uni Gunkansea urchin roe mounded in a nori-wrapped rice cup
- Uni Meshisea urchin cooked whole into rice, a dish for honored guests · Yamaguchi
- Unohana Kizushihand-formed sushi of vinegared sardine on seasoned okara · Yamaguchi
- Urajiro Manjua mochi-like bun kneaded with the white-backed leaf of oyamabokuchi · Yamanashi
- Urakami Soboropork sliced thin and stir-fried with fried kamaboko and vegetables · Nagasaki
- Ureshino-chahome of curled tamaryokucha · Saga · By growing region
- Ushi Jirua rare beef soup in pork country, paired with island carrot · Okinawa
- Usu-yakia thin, soy-brushed wheat crepe sold at Morioka's shrine festivals · Iwate
- Usukuchi shoyuthe pale, aroma-forward soy sauce born in Tatsuno · Hyogo
- Usuyakia thin griddled flatbread of wheat flour, savory or sweet · Yamanashi
- Utsubomoray eel — a fearsome-looking fish eaten deep-fried in Kochi · Other styles
- Utsubo Ryourimoray eel dried, fried, and simmered into a soy glaze · Wakayama
- Uzumaki Mochisweet red bean paste rolled inside a spiral of dumpling dough · Kagawa
- UzumemeshiTsuwano's rice hiding diced fish and vegetables under broth · Shimane
- Uzumivegetables and seafood hidden beneath rice, ladled with broth · Hiroshima
- Uzumirice buried under a clear tofu broth for a memorial meal · Wakayama
K/G421
- Gaccho no Karaagedeep-fried Osaka Bay dragonet, bones and all · Osaka
- Gamenichicken and root vegetables simmered together, Fukuoka's own take on chikuzen-ni · Fukuoka
- Gamenichicken and root vegetables simmered together for festivals and New Year · Saga
- Gamenoha Manjusweet bean-paste dumplings steamed inside a wild sarsaparilla leaf · Fukuoka
- Gan-jiruriver crab ground whole and simmered into a savory soup · Oita
- Gancha Jiruriver crab ground whole into a rich, silky broth · Tottori
- Ganecrab-shaped sweet potato fritter · Kagoshima
- Gane-agejulienned sweet potato fried into a crab-leg shape · Kumamoto
- Ganmodokifried tofu and vegetable fritter · Kyoto
- Gansubreaded fried fish cake · Hiroshima
- Ganzukisteamed black-sugar bread · Miyagi
- Ganzukia steamed brown-sugar sponge cake studded with walnut and sesame · Iwate
- Gapparamochia griddle cake made from leftover pounded rice · Aomori
- Garagara Oroshicoarsely grated daikon mixed with dried sardine and miso · Mie
- Garigari Namasucoarsely grated daikon tossed with vinegared fish · Ibaraki
- Gatatan RamenAshibetsu Gatatan Ramen — a repatriate's soup, poured over noodles · Hokkaido · Shio — salt
- Gatsupork stomach — a mild, crisp-textured offal cut
- Gawaa chilled miso soup of raw bonito, cucumber, and pickled plum · Shizuoka
- Genge no Misoshirudeep-sea eelpout miso soup · Toyama
- Genki TsukushiFukuoka's brand rice bred for consistent quality
- Genmaichagreen tea blended with roasted rice · Green tea
- Gennari Zushia large pressed sushi topped with seasoned golden eye snapper · Shizuoka
- Genshuundiluted, cask-strength sake
- Getanhaa triangular black-sugar cake, its surface dipped glossy in syrup · Kagoshima
- Giaraabomasum — the fourth stomach, fattier than the others
- Ginburo Zushisushi rice mixed with a rare local bean grown by only a few families · Kochi
- Ginga no ShizukuIwate's cooled-and-still-good brand rice
- Ginjo-shuGinjo — alcohol-added sake milled to 60% or less
- Go DofuGo-dofu — a soft, glossy tofu set with kudzu starch instead of nigari, topped with sesame-soy · Saga
- Goaeground soybean paste tossed with vegetables and mushrooms · Tottori
- Gobomakiburdock root skewered, wrapped in fish skin, and grilled · Yamaguchi
- Gohei Mochipounded rice pressed flat on a skewer and glazed with miso · Aichi
- Gohei Mochiskewered rice cakes glazed with walnut or sesame miso · Gifu
- Gohei Mochiskewered rice cakes glazed with walnut miso · Nagano
- GohyakumangokuNiigata's crisp, dry-style sake rice
- GoishichaKochi's twice-fermented, go-stone-shaped tea · Kochi · Fermented and bancha teas
- GojiruFukui gojiru — a miso soup thickened with ground soybean paste · Fukui
- Gojirupureed soybean miso soup · Miyagi
- GojiruGojiru (Gunma) — miso soup thickened with ground soybeans and vegetables · Gunma
- GojiruGojiru (Saitama) — miso soup thickened with ground soybeans and vegetables · Saitama
- Goma Gohanglutinous rice steamed with roasted black sesame · Aomori
- Goma ShioGoma-shio — roasted salt and sesame
- Goma Toufusesame ground and kneaded with mountain-water arrowroot · Wakayama
- Gomadashigrilled fish and sesame paste stirred into udon broth · Oita
- Gomoku Ankake Yakisobanoodles fried crisp and topped with a thick mixed-vegetable gravy
- Gomoku Inarizushifried tofu pouches filled with mixed vegetable rice, from Kasama · Ibaraki
- Gomoku Meshimixed rice with kanpyo, mushroom, and vegetables for festival days · Tochigi
- Gonjuupork and fried-tofu rice balls for festival mikoshi bearers · Chiba
- Gonpachi no Abura Itamewild knotweed stir-fried until crisp-tender · Wakayama
- Gonzadaikon and pounded soybean simmered together plain · Fukui
- Gooyaa ChanpuruuGoya champuru — bitter melon stir-fried with firm tofu and egg · Okinawa
- Gori no TsukudaniLake Biwa goby simmered down with sansho pepper · Shiga
- Gosai-zukesalted, fermented sardines or saury layered with daikon · Ibaraki
- Goshiki Namagashifive colored mochi sweets for celebrations · Ishikawa
- Goto UdonThin hand-pulled noodles made with island camellia oil · Nagasaki
- Goyori Mamesoybeans simmered with sun-dried leftover small fish · Osaka
- Gozen misothe miso once reserved for Tokushima's lord · Tokushima
- Gube Jirua miso soup of limpets gathered from Mishima's rocky shore · Yamaguchi
- Gudakusan Miso Shirua hearty miso soup packed with seasonal vegetables · Nagano
- Gunkan-makia nori hull built to hold toppings too soft for nigiri · Tokyo
- Gunma no Udona family of local wheat noodle styles across the prefecture · Gunma
- GuratanGratin — macaroni or meat in white sauce, baked with cheese · Other styles
- Gurunia big-batch winter simmer of daikon, taro, and whatever root vegetable was on hand · Kochi
- GuzoniShimabara guzoni — a hearty New Year's mochi soup cooked and served in its own earthen pot · Nagasaki
- Gyoda Furaia thin griddled wheat-flour crepe, despite its "fried" name · Saitama
- Gyohanflaked grilled fish and rice topped with a bone-based broth · Hiroshima
- Gyokurotea shaded before harvest for a mellow umami · Green tea
- Gyoniku SausageFish Sausage — Japan's tuna-surplus invention · Ehime
- Gyozapan-fried dumplings filled with minced meat and vegetables
- Gyu Nabebeef, tofu and greens simmered together from the start in seasoned broth · Kanagawa · Sukiyaki-style (simmered in warishita)
- Gyudonbeef rice bowl
- Gyutenan okonomiyaki-like oval snack pressed flat on the griddle · Gunma
- Kaasaa Muuchiileaf-wrapped mochi steamed for a midwinter ward-off-evil rite · Okinawa
- Kabocha no Dango Jiruwheat dumplings torn into a pumpkin and dried-sardine soup · Fukuoka
- Kabocha no Itokonipumpkin and red beans simmered for the winter solstice · Ibaraki
- Kabu Zoniturnip and mochi in a clear soy broth for New Year's · Yamaguchi
- Kaburazushifermented turnip and yellowtail sushi from Kanazawa's New Year table · Ishikawa
- Kabusechabriefly shaded tea between sencha and gyokuro · Green tea
- Kaga Futokyuri no Ankakethick-cut cucumber in a starchy sauce · Ishikawa
- Kaga Miso RamenKanazawa's ramen built on sweet, rice-koji-heavy red miso · Ishikawa · Miso
- Kagoshima Kurobutathe byword for black Berkshire, finished on sweet potato · Kagoshima
- Kagoshima Kuroushiraised longest within Japan's leading cattle-producing prefecture · Kagoshima
- Kagoshima no TenchaKagoshima tencha — the newly leading matcha-material region · Kagoshima · By growing region
- Kagoshima Ramenpork broth softened with chicken and vegetables · Kagoshima · Tonkotsu — pork bone
- Kagoshima-chaJapan's top producer by volume, multi-cultivar · Kagoshima · By growing region
- Kaho Dangorice dumplings with a lucky twig hidden inside, made for a December rite · Iwate
- Kainomibottom flap — a lean cut alongside the flank, near the tenderloin
- KaisendonSeafood rice bowl
- Kaiso Yoseseaweed jelly from the Kashima coast · Ibaraki
- Kaisoujellied seaweed for New Year's, made from kotoji-tsunomata · Chiba
- Kaiyaki Misomiso and egg simmered in a scallop shell over a fire · Aomori
- Kajiya Nabeoctopus and eggplant simmered in a sweet soy broth, a blacksmiths' dish · Hyogo · Soy-based & yosenabe
- Kake Sobahot soba served directly in a bowl of broth
- Kake Udonthe most basic bowl, hot broth poured over reheated noodles
- Kaki Frybreaded fried oyster
- Kaki Maburia chirashi-style rice dish made in bulk for guests · Wakayama
- Kaki Meshirice cooked with Hiroshima Bay oysters and root vegetables · Hiroshima
- Kaki Mochidried, thin-sliced rice crackers · Chiba
- Kaki Namasudaikon and carrot dressed in vinegar with dried persimmon · Gifu
- Kaki Namasudaikon and carrot salad with dried persimmon · Miyagi
- Kaki Namasudried persimmon in a vinegared daikon salad · Shimane
- Kaki no Dotenabeoyster hot pot with a miso levee around the rim · Hiroshima · Miso-based
- Kaki ZoniNew Year's mochi soup built on Hiroshima Bay oysters · Hiroshima
- Kakiae Namasuvinegared edible chrysanthemum with lotus root and walnuts · Niigata
- Kakiagemixed tempura fritter
- Kakigorishaved ice, a summer sweet with roots in Nara's ice-worship shrine · Nara
- Kakimade Gohanrice mixed with fish-stock vegetables, no vinegar · Wakayama
- Kakimawashirice folded together with chicken simmered in its own fat · Aichi
- KakimazeKagawa kakimaze — soy-seasoned mixed rice from Shodoshima · Kagawa
- Kakimazea five-color mixed sushi from the Kumano coast · Mie
- Kakinoha-zushimackerel sushi wrapped in persimmon leaves for their tannin · Nara
- Kakketriangles of buckwheat dough dipped in garlic miso · Aomori
- Kaku Zushibox-pressed sushi layered with seasoned vegetables inside · Hiroshima
- KakuzushiIwami's meatless pressed sushi of vegetables and vinegared rice · Shimane
- Kamaage Udonnoodles moved from the pot to the bowl without ever being rinsed
- Kamabokomolded, steamed fish-paste cake
- Kamabukusteamed potato and mochi flour log shaped like fish cake · Akita
- Kamairichapan-fired green tea · Green tea
- Kamaishi Ramenthin noodles built for a working port's short lunch break · Iwate · Shoyu — soy sauce
- Kamamochia half-moon dumpling filled with walnut, miso and brown sugar · Iwate
- Kamasubarracuda — a slender fish best known dried · White fish
- Kamasu Zushisalt-cured barracuda pressed around vinegared rice for an autumn shrine festival · Fukuoka
- Kamatama Udonhot noodles straight from the pot, tossed with a raw egg and soy sauce
- Kame-tsubo Jikomiearthenware-jar mashing · Other styles
- Kamenoothe century-old landrace behind Koshihikari's lineage
- Kameyama RamenMie's beef-and-triple-miso bowl built on local wheat and mushrooms · Mie · Miso
- Kamikawa Ramenpork-bone broth built on Mount Taisetsu's meltwater · Hokkaido · Tonkotsu — pork bone
- Kaminari Okoshipuffed rice and peanuts pressed into a bar with sugar syrup · Tokyo · Dry confections
- Kamioka RamenHida's beef-bone counterpart to Takayama's chicken-based soy broth · Gifu · Besides shoyu, miso, shio and tonkotsu
- Kamo Nanbanhot soba topped with duck meat and scallion
- Kamo-nabe (Nagahama)Kamo-nabe — wild duck hot pot, a winter specialty of Nagahama on Lake Biwa · Shiga · Soy-based & yosenabe
- Kamonasu DengakuKyoto's round eggplant, pan-fried and topped with sweet miso · Kyoto
- Kanagawa Tanrei-keia light, clear soy ramen built on thin noodles · Kanagawa · Shoyu — soy sauce
- Kanboshi Daikon Nifreeze-dried daikon simmered in dashi and soy sauce · Gifu
- Kani Kamabokothe imitation crab that conquered the world · Ishikawa
- Kani Kuriimu KorokkeCrab cream croquette — crabmeat in white sauce, breaded and fried · Fried
- Kanimaki-jirumitten crab ground fine and folded into a miso broth · Miyazaki
- Kanisukicrab hot pot with vegetables, a pot said to have been devised in Dotonbori · Osaka · Soy-based & yosenabe
- Kanitamaa fluffy whole-egg omelette folded around crab meat
- Kankan Zushivinegar-cured mackerel pressed sushi from Sanuki · Kagawa
- Kanko Yakiwheat dough wrapped around seasonal fillings, pan-baked and steamed · Kanagawa
- Kankorodried sweet potato simmered soft and mixed with sweetened red bean · Ehime
- Kankoro Mochisun-dried sweet potato slices pounded together with glutinous rice · Nagasaki
- Kanpachigreater amberjack — a firmer, leaner relative of yellowtail · White fish
- Kanpyodried gourd shavings, simmered sweet-savory, rolled into maki
- Kanpyo Makisoy-simmered dried gourd rolled in sushi rice · Tokyo
- Kanpyo no Gomazu-aerehydrated dried gourd dressed in sesame vinegar · Tochigi
- Kanpyo no Tamago Tojidried gourd strips simmered in dashi and bound with egg · Tochigi
- Kanpyo Norimaki Zushinori rolls built around sweet-simmered kanpyo · Tochigi
- Kanrobaigreen plums preserved in sugar and wrapped in salted shiso leaves · Saitama
- Kanton Menramen noodles topped with a thick, mixed-vegetable and meat gravy
- Kanuma Zairai Sobaa small-grained heirloom buckwheat from valleys south of Nikko · Tochigi
- Kanzaki Somenhand-stretched wheat noodles from Kanzaki, chilled and dipped · Saga
- Kanzarashismall rice-flour dumplings chilled in spring water and drizzled with sweet syrup · Nagasaki
- KanzuriNiigata's snow-cured chili paste, three years in the making · Niigata
- Kappo-dorichicken and vegetables slow-cooked inside a length of green bamboo · Miyazaki
- Kara Namasutofu-lees salad with sardine and vegetables · Chiba
- Karaagebite-sized fried chicken, marinated before battering
- Karaimo Gohansweet potato cubes cooked right into the rice, a taste of autumn · Kagoshima
- Karaimo Nettabofreshly pounded mochi kneaded with steamed sweet potato · Kagoshima
- Karakai-nidried skate cartilage simmered until soft and gelatinous · Yamagata
- KaramenNobeoka's fiery noodle in a chili-red broth · Miyazaki · Besides shoyu, miso, shio and tonkotsu
- Karashi Renkondeep-fried lotus root stuffed with mustard miso · Kumamoto
- Karasumia steamed rice-flour sweet shaped like twin peaks · Gifu
- Kareiflounder — a broad family of flatfish eaten simmered or fried · White fish
- Karintocrunchy fried dough sticks coated in a sugar glaze · Dry confections
- Karukana featherlight steamed cake of grated mountain yam, once served only to lords · Kagoshima
- Kasagomarbled rockfish — a spiny, big-headed fish for soup and stew · White fish
- Kasaoka Ramenold-hen chicken soy with kashiwa chashu · Okayama · Shoyu — soy sauce
- Kasha Mochimugwort mochi wrapped in a broad, fragrant leaf and steamed · Kagoshima
- Kashi-daru JukuseiOak-cask aging · Other styles
- Kashikiriacorn flour, leached of bitterness for two days, set into a tofu-like block · Kochi
- Kashirapork cheek meat — firm, gelatin-rich head meat
- Kashiwa Meshirice mixed with simmered chicken and burdock · Fukuoka
- Kashiwa Mochia rice cake filled with sweet bean paste, wrapped in oak leaf · Fukui
- Kashiwa MochiShimane kashiwa mochi — sweet mochi wrapped in smilax leaf · Shimane
- Kashiwa MochiKashiwa mochi wrapped in sarutoriibara leaves, a Boys' Day sweet · Yamaguchi
- Kashiwa no Hikizuria chicken sukiyaki finished with a raw egg dip · Aichi · Sukiyaki-style (simmered in warishita)
- Kashiwa no Sukiyakichicken sukiyaki simmered in a sweet soy broth · Nara · Sukiyaki-style (simmered in warishita)
- Kashiwa Wana clear chicken and shiitake soup served for formal occasions · Yamaguchi
- Kasu-zuHanda's sake-lees red vinegar that shaped Edo sushi · Aichi
- Kasube Nisimmered dried skate · Akita
- Kasube no Nitsukesimmered skate · Hokkaido
- Kasujirua root vegetable soup simmered with sake lees · Hyogo
- Kasuteraa tall, dense sponge cake introduced from Portugal via Nagasaki · Nagasaki · Steamed buns and baked sweets
- Kasutori Shochushochu distilled from sake lees · Rice
- Kasuyosecoarsely ground soybeans stewed with root vegetables and chicken into rice · Kumamoto
- Kasuzukevegetables re-packed again and again in sake lees until they turn amber
- Katabeef chuck — a lean cut from the shoulder, often processed
- Katapork shoulder (picnic) — firmer meat suited to simmering
- Kata Rosuchuck roll — a well-exercised, flavorful shoulder roast
- Kata Rosupork shoulder loin (collar) — well-marbled with a rich bite
- Kate Meshirice mixed with simmered vegetables and fish cake · Kanagawa
- Kate Sobasoba stretched with daikon or garlic chives · Tochigi
- KatemeshiKatemeshi (Gunma) — rice stretched with barley, beans and root vegetables · Gunma
- KatemeshiKatemeshi (Saitama) — rice stretched with dried vegetables and shiitake · Saitama
- Katsu KareeKatsu curry — a fried pork cutlet served over curry rice · Tokyo · Rice dishes
- Katsu Ramena whole pork cutlet set on soy ramen · Akita · Shoyu — soy sauce
- Katsudonegg-bound pork cutlet rice bowl
- KatsudonYamanashi katsudon — sauce-topped cutlet on cabbage and rice, no egg · Yamanashi
- Katsumeshibeef cutlet over rice with demi-glace sauce and cabbage · Hyogo
- Katsuobonito — the fast-swimming icon of early-summer Japan · Red-fleshed fish
- Katsuo no Tatakibonito seared over an open flame, then salted and slapped by hand · Kochi
- Katsuobushismoked, dried bonito
- Katsuura Tantanmenrayu-red soy soup with minced pork and onion · Chiba · Besides shoyu, miso, shio and tonkotsu
- Katte-donbuild-your-own seafood rice bowl · Hokkaido
- Kawachicken skin grilled crisp
- Kawahagifilefish — a thin-skinned fish famous for its liver · White fish
- Kawamata Shamoa silk town's cockfighting fowl turned table bird · Fukushima
- Kawara SobaGreen tea noodles seared on a heated roof tile, from a Yamaguchi hot spring · Yamaguchi
- Kawari SobaKawari-soba — soba dough flavored or colored with a second ingredient kneaded in
- Kazo UdonWheat-country noodles pounded extra long for their bite · Saitama
- Kazunokoherring roe, salted or dried into a bundle prized for its crunch
- Keganithe short-legged crab whose shell bristles hint at rich innards · Shrimp and crab
- Keichanchicken and cabbage stir-fried in a house-blend sauce · Gifu
- KeihanIsahaya keihan — a simple mixed rice of chicken traditionally cooked by the men of the house · Nagasaki
- Keihanshredded chicken and toppings over rice with chicken broth poured tableside · Kagoshima
- Keiransweet red-bean mochi dumplings in a clear soy broth · Aomori
- Kenbiki Yakiwheat dumplings grilled wrapped in myoga leaf · Okayama
- Kenchana hearty root-vegetable and tofu soup, Oita's version of kenchin-jiru · Oita
- Kenchin JiruIwate-style kenchin jiru — root vegetables and crumbled tofu fried before simmering · Iwate
- Kenchin Jiruroot vegetables and tofu pan-fried then simmered in dashi · Kanagawa
- Kenchodaikon, tofu, and carrot pan-simmered in a slightly sweet sauce · Yamaguchi
- Keno Jirua slow-simmered New Year root vegetable and bean soup · Aomori
- Kensan Yakigrilled rice balls brushed with miso · Niigata
- Ki Nira OhitashiKi-nira ohitashi — blanched yellow chives · Okayama
- Kibi Mochi, Awa Mochi, Tochi MochiKibi mochi — mochi made with millet, foxtail millet, or horse chestnut instead of rice alone · Kyoto
- Kibidangoa soft mochi confection associated with the Momotaro legend of Okayama · Okayama · Mochi and dango
- Kibinagosilver-stripe round herring — a small, silver-banded fish for sashimi and frying · Blue-backed fish
- Kibinago no Hokaburivinegared kibinago fish wrapped around a ball of seasoned tofu pulp · Kochi
- Kigoshothe young leaves and pods of Fushimi togarashi peppers, simmered in soy sauce · Kyoto
- Kiinai Okowasticky rice steamed golden with gardenia seed and black beans · Aichi
- Kijiniku to Kiriboshi Daikon no MazegohanPheasant and Dried Daikon Mixed Rice — a mild, lean game bird folded into rice with sun-dried radish · Ehime
- Kijoshusake brewed using sake instead of water
- Kimotosake starter built on wild lactic bacteria
- Kimuchi-nabeKimchi-nabe — a Japanese-style hot pot of everyday ingredients seasoned with kimchi · Soy-based & yosenabe
- Kinako Musubirice balls with pickled plum, dusted in toasted soy flour · Hiroshima
- Kinkamochia half-moon dumpling filled with walnut and miso caramel · Aomori
- Kinkibroadbanded thornyhead — a rich, deep-red fish from northern deep waters · White fish
- Kinme no Nitsukegolden eye snapper simmered sweet with ginger · Shizuoka
- Kinmedaisplendid alfonsino — a deep-red fish prized for its rich fat · White fish
- Kinpiraburdock and carrot stir-fried sweet-savory with chili · Tokyo
- Kintoki Mame Barazushiscattered sushi mixed with sweet kidney beans · Tokushima
- Kintsubaa block of set bean paste coated thinly in batter and pan-fried · Osaka · Steamed buns and baked sweets
- Kinumusumea soft, mild-sweetness variety of western Japan
- Kinzanji Misochunky miso studded with summer vegetables · Chiba
- Kirara 397the Hokkaido variety that changed the north's reputation
- KirasumameshiUsuki's soy-marinated sashimi tossed with fresh okara · Oita
- Kirazu Mochimochi rice stretched with tofu pulp, wrapped around sweet red bean · Kochi
- Kiriboshi Daikon no Nimonosun-dried daikon strips simmered slowly · Tochigi
- Kiriboshi Imosun-dried sweet potato slices · Shizuoka
- Kirisenshoa steamed rice-flour cake with walnut, sesame and soy glaze · Iwate
- Kirishima Kogen Junsui Kurobutapure Berkshire raised on the Kirishima highlands · Kagoshima
- Kiritanpo Nabegrilled rice-paste stick hot pot · Akita · Soy-based & yosenabe
- Kirizainatto mixed with finely chopped pickled vegetables · Niigata
- Kiryu Himokawa Udonribbon-wide wheat noodles from a weaving town · Gunma
- Kishazu Iristir-fried okara with root vegetables · Miyagi
- KishimenWide, flat wheat noodles from the Nagoya area · Aichi
- Kishizucolorful glass-noodle platter with sesame-miso sauce · Ishikawa
- Kishu Umedorifed on extract from the region's famous plums · Wakayama
- KisuJapanese whiting — a light summer fish taken from sandy shallows · White fish
- Kisu (Kawashimo-jitate)sillago given a quick pass of heat on the skin before it's sliced
- Kitakata Ramensoy broth with thick, flat, wavy noodles · Fukushima · Shoyu — soy sauce
- Kitsune Udonudon topped with sweet-simmered fried tofu · Osaka
- Koayu no Sansho Nismall Lake Biwa ayu simmered with sansho pepper · Shiga
- Kobe Beefa title only the best Tajima cattle may bear · Hyogo
- Kobu Zushisushi rice rolled in kelp alone, no filling at its core · Kochi
- Kobujimeraw fish cured between sheets of kelp, Toyama style · Toyama
- Kobukuropork uterus — the offal cut most often sold as "kobukuro"
- Kobukurobeef uterus — a very rare, low-fat offal cut
- Kobumaki KamabokoToyama's kelp-wrapped fish cake · Toyama
- Kobuna no Kanronismall crucian carp simmered sweet in soy sauce · Nagano
- Kofuku Mamegriddled disks of roasted soybeans and flour · Shiga
- Koganemochia widely grown, glossy-golden mochi rice
- Kogyo no Tempuratempura of Lake Biwa's small native fish · Shiga
- Kohadavinegar-cured gizzard shad, the measure of an Edomae chef
- Kohada no Awazukevinegared gizzard shad cured with millet · Tokyo
- Koicarp — a freshwater fish long simmered for hearty winter meals · Freshwater fish
- Koi no Amanisweet soy-simmered carp · Akita
- Koi no Araifresh raw carp rinsed in cold water and served with hot mustard miso · Fukushima
- Koi no Itozukuricarp sliced into threads with its own roe · Shimane
- Koi no Kanronicarp simmered a long while in sugar, syrup, and soy sauce · Fukushima
- Koi no Karaagedeep-fried farmed carp from Lake Kasumigaura · Ibaraki
- Koi no Umanicarp simmered sweet with soy sauce, sugar, and mirin · Yamagata
- Koikokucarp and tofu simmered into a hearty miso soup · Fukushima
- Koikokucarp simmered whole in a hearty miso broth · Nagano
- Koikuchi shoyuthe all-purpose soy sauce used in most Japanese kitchens
- Koiwashi no Sashimiraw anchovy eaten with soy sauce and grated ginger · Hiroshima
- Kokera ZushiKokera Zushi (Wakayama) — grilled fish and vegetables pressed into sushi rice · Wakayama
- Kokera-zushipressed sushi layered like cedar-shingle roofing · Mie
- Kokutounrefined whole-cane sugar from the southern islands
- Kokuto-jochushochu distilled from black sugar · Brown sugar and awamori
- Komagane Sōsu KatsudonKomagane-style sauce-dipped pork cutlet rice bowl · Nagano
- Kome misorice-koji miso, the nationwide standard
- Kome-jochushochu distilled from rice · Rice
- Kome-zurice vinegar, mellow and umami-forward
- Komo Dofutofu pressed and boiled in a straw wrapper · Ibaraki
- Komodofutofu boiled wrapped in a straw mat · Gifu
- KomodofuKomodofu (Tottori) — tofu boiled while wrapped in a woven straw mat · Tottori
- Komugi Manjusteamed wheat buns filled with sweet bean paste · Tochigi
- Konachafine powdered tea, the sushi counter's agari · Matcha and powdered tea
- Konbu no Tsukudanikelp simmered dark in soy sauce
- Konbuchakelp infusion drunk as a festive tea · Other styles
- KonbumakiFukui konbumaki — dried herring rolled in kelp and simmered soft · Fukui
- Konbumakikelp rolls filled with salmon or herring · Hokkaido
- Konbumakiherring rolled in kelp, Toyama style · Toyama
- Konchinburdock kneaded into wheat batter and pan-fried into a snack · Kochi
- Konerisummer eggplant and bitter melon simmered in miso and thickened with wheat flour · Oita
- Konetsukeleftover rice kneaded with wheat flour and pan-fried · Nagano
- Konnyaku Miso OdenKonnyaku Miso Oden (Gunma) — skewered konjac simmered then glazed with sweet miso · Gunma · Oden
- Konnyaku no Hachihaikonjac simmered in dashi, soy sauce, and sake · Kagawa
- Konnyaku no Miso OdenKonnyaku no Miso Oden (Saitama) — skewered hand-made konjac glazed with sweet miso · Saitama · Oden
- Konnyaku no Shiraaekonjac dressed in sweetened tofu-sesame paste · Gunma
- Konnyaku no ShiraaeKagawa konnyaku no shiraae — konjac dressed in sweet tofu-sesame miso · Kagawa
- Konnyaku no Shiraaesimmered konnyaku strips folded into sweetened mashed tofu · Fukushima
- Konoha-donfish cake and shiitake egg rice bowl · Kyoto
- Konoshiro no Sugatazushiwhole vinegar-cured konoshiro stuffed with sushi rice · Kumamoto
- Konpeitosmall sugar candies studded with tiny nubs · Dry confections
- Koon Mayo PizaCorn mayo pizza — corn and mayonnaise · Pizza
- Koppa Mochisun-dried sweet potato pounded together with steamed mochi rice · Kumamoto
- Korai-kei Ramena Nagoya lineage born from a broth simmered too hot by accident · Aichi · Shoyu — soy sauce
- Koriyama Blackdark soy broth of Koriyama · Fukushima · Shoyu — soy sauce
- Korogakia large dried persimmon sun-cured until its sugars crystalize white · Yamanashi
- Korogaki Namasuvinegared daikon and carrot with Ujitawara's rolled dried persimmon · Kyoto
- Korokkemashed potato and meat croquette
- Korui Shochucontinuous-distillation shochu · Other styles
- Koshi TanreiNiigata's cross of two celebrated sake rices
- Koshihikarithe standard-setting sticky rice grown nationwide
- Koshiibukian early-harvest, everyday Niigata variety
- Koshimeshiwinter-harvested rock nori worked into New Year's Eve rice · Kochi
- Koshine Jirumiso soup of konjac, shiitake and leek named for its ingredients · Gunma
- Koshulong-aged sake
- Koshu Gyufed on water drawn from Mt. Fuji and the Southern Alps · Yamanashi
- Koshu Jidori Ramena free-range chicken bowl built on Yamanashi's spring water · Yamanashi · Besides shoyu, miso, shio and tonkotsu
- Kounago no Kuginiyoung sand lance simmered into curled, nail-like strands · Mie
- Koya-dofu-ko to Yasai no Nimonofreeze-dried tofu powder simmered with root vegetables · Hyogo
- Kozuyua scallop-broth vegetable soup served in shallow lacquer dishes · Fukushima
- Kuchizoko no Nitsukesole from the Ariake Sea simmered in a seasoned broth · Saga
- Kudamatsu Gyukotsu Ramenbeef-bone broth with local soy sauce · Yamaguchi · Shoyu — soy sauce
- Kuelongtooth grouper — a rare, prized winter grouper · White fish
- Kufa Juushiifirm-cooked pork-stock rice for festivals and rites · Okinawa
- Kujakudyed egg wrapped in colored fish surimi, sliced to show a peacock-feather pattern · Oita
- Kujira Gohanrice cooked with whale skin, daikon, and burdock · Shimane
- Kujira Jagaa nikujaga-style stew of salted whale meat, potato, and onion · Nagasaki
- Kujira Jirua hearty New Year soup of salted whale blubber and root vegetables · Aomori
- Kujira Jirusalted whale and vegetable soup · Hokkaido
- Kujira Jirusalted whale blubber simmered in miso with summer vegetables · Niigata
- Kujira Mochia steamed rice-flour cake with walnuts, named for its old bulk · Yamagata
- Kujira no Harihari Nabewhale meat and mizuna hot pot · Osaka · Soy-based & yosenabe
- Kujira no Nanbanniwhale meat and skin simmered miso-style with chili · Yamaguchi
- Kujira no Taresoy-marinated, air-dried whale meat · Chiba
- Kujira no Tatsutaagewhale meat marinated and fried, a former school-lunch staple · Yamaguchi
- Kukicha (Karigane)Kukicha — stem tea, prized as karigane from gyokuro · Green tea
- Kukitachiboshi no Nimonosun-dried brassica greens simmered with fried tofu · Yamagata
- Kuma ShochuKumamoto's GI-designated rice spirit · Kumamoto · Rice
- Kumamoto AkaushiBrown Japanese cattle pastured on the Aso caldera's grasslands · Kumamoto
- Kumamoto Ramenpork broth finished with fried garlic oil · Kumamoto · Tonkotsu — pork bone
- Kumano Gyunamed in 1984 for a region that once kept cattle as farm labor · Wakayama
- Kumano Jidoria high-end fowl fed on locally grown feed rice · Mie
- Kure no Nikujagameat-and-potato stew tied to the Imperial Navy's mess · Hiroshima
- Kure no Nimonowhale meat simmered with daikon and kelp for New Year's Eve · Kochi
- Kure ReimenHiroshima's cold noodle that is really a chilled ramen, not a naengmyeon · Hiroshima
- Kure-yakiHiroshima-style okonomiyaki folded into a half-moon · Hiroshima
- Kuri Gohanrice cooked with sweet Tanba chestnuts and a touch of salt · Kyoto
- Kuri Kintonpure chestnut paste twisted into shape with a cloth · Gifu
- Kuri no Shibukawanichestnuts slow-simmered in sugar with their inner skin on · Saitama
- Kuri Okowaglutinous rice steamed with chestnut and red bean for autumn shrine festivals · Saga
- Kuritsubochicken and root vegetables simmered sweet with candied chestnuts · Nagasaki
- Kuro HanpenKuro-hanpen — Shizuoka's dark, unbleached fish cake · Shizuoka
- Kuro Hanpen FryKuro-hanpen fry — Shizuoka's grey fish cake, breaded and deep-fried · Shizuoka
- Kuro Satsuma-dorisix years to cross a native fighting fowl · Kagoshima
- Kuro-koji, Shiro-koji, Ki-kojiBlack, white, and yellow koji — the three shochu molds · Other styles
- Kuroda Seri OhitashiMatsue's prized watercress blanched with spinach · Shimane
- Kuroishi Tsuyu YakisobaAomori's fried noodles served drowned in a savory broth · Aomori
- Kuromaian anthocyanin-rich rice used since antiquity
- Kuromame NiTanba black soybeans slow-simmered in soy sauce and sugar · Kyoto
- Kuromame NiTanba black soybeans simmered sweet for New Year · Hyogo
- Kuromame Okowasticky rice steamed with black soybeans · Toyama
- Kuromame-iri ChirashizushiKuromame chirashizushi — scattered sushi with black soybeans · Okayama
- KurozuKagoshima's outdoor jar-brewed amber-black rice vinegar · Kagoshima
- Kurozukurisquid fermented in its own ink · Toyama
- Kuruma Ebithe striped prawn whose curled body suggests a cartwheel · Shrimp and crab
- Kuruma-ebi (Yude)tiger prawn, boiled straight on a skewer and shelled for nigiri
- Kurumafu no Nimonosimmered wheel-shaped wheat gluten fu · Niigata
- Kurume Ramenthe origin point of Kyushu pork-bone ramen · Fukuoka · Tonkotsu — pork bone
- Kurume Yakitorithe skewer town where everything goes on a stick · Fukuoka
- Kurumi Goboburdock root bound in a sweet edamame paste · Shiga
- Kurumi Mochimochi wrapped in a sweet green soybean paste, a Sakai confection · Osaka
- Kurumi Tofua walnut and kudzu jelly served as a meat-free sashimi substitute · Iwate
- Kurumi ZoniNew Year mochi soup served alongside a sweet walnut dipping sauce · Iwate
- Kusa Mochipounded rice kneaded with young mugwort · Tochigi
- Kusagina Kakemeshidried clerodendrum greens over broth-doused rice · Okayama
- Kusamochimochi kneaded with mugwort, often filled with sweet bean paste · Mochi and dango
- Kushi Asariclams threaded on a skewer and dried whole in the sun · Aichi
- Kushi Dangoskewered rice dumplings, four to a stick · Tokyo
- Kushikatsuskewered and deep-fried cutlet · Osaka
- Kushikino Maguro RamenKushikino Tuna Ramen — a port town's answer built on raw tuna · Kagoshima · Shoyu — soy sauce
- Kushiro Ramenlight soy broth with very thin wavy noodles · Hokkaido · Shoyu — soy sauce
- Kusulong-aged awamori · Brown sugar and awamori
- Kutsuzoko no Nitsukesole simmered in a seasoned broth, named for its shoe-sole shape · Fukuoka
- Kuubu Irichiishredded kelp fried and simmered sweet-salty with pork · Okinawa
- Kuuri Jishia clear pork soup finished with egg poured like falling snow · Okinawa
- Kuwai no Amaniarrowhead tubers simmered sweet for New Year's · Hiroshima
- Kuwai no Fukumeniarrowhead corms simmered golden with gardenia seed pods · Saitama
- Kuwanokimame Nispeckled heirloom beans simmered sweet in soy sauce · Gifu
- Kuzukirinoodle-like strips of kudzu starch jelly · Yokan and agar jellies
- Kuzumochia heavy, translucent jelly-mochi made from kudzu starch · Yokan and agar jellies
- Kyabetsu Mochistir-fried cabbage tossed with freshly pounded rice cake · Fukushima
- Kyabetsu to Masu no TsukemonoCabbage and trout pickle — a fish-and-vegetable preserve from inland Tsugaru · Aomori
- Kyanokko Jirufinely diced root vegetable miso soup (also keno jiru) · Akita
- Kyo Jidoria Kyoto breed kept at 100% native blood · Kyoto
- Kyo-banchaKyoto's sun-dried, smoke-roasted bancha · Kyoto · Fermented and bancha teas
- Kyofu Ramena soft-spoken bowl built to echo Kyoto cuisine · Kyoto · Shoyu — soy sauce
- Kyoto Nikurecorded as Tanba Gyu in a 14th-century guide to Japan's noted cattle · Kyoto
- Kyoto PokuKyoto's own three-way cross, graded at the city market · Kyoto
- Kyoto Ramenricher than its refined-cuisine image suggests · Kyoto · Shoyu — soy sauce
- Kyoto Shiromiso Zonia white miso mochi soup with taro and daikon for New Year's · Kyoto
- Kyuri no Hiyajirua cold sesame-miso soup with cucumber · Mie
- Kyuri to Kawaebi no Nimonoriver prawns simmered with cucumber until glossy with starch · Kochi
- Kyushu amakuchi shoyuthe sugar-rounded sweet soy sauce of Kyushu
- Kyushu mugi misothe sweet, short-aged barley miso of Kyushu's table
S/Z/J336
- Jaajaamennoodles under a sweet-savory meat miso sauce, in the Japanese Chinese-restaurant style
- Jabara Daikon no Nimonoaccordion-cut dried daikon simmered with vegetables · Kumamoto
- Jabuchicken and vegetables simmered without added water · Hyogo
- Jagaimo to Hijiki no Nimonopotato and hijiki simmered for the mountain's opening day · Yamanashi
- Jako Goukoold pickled Senshu mizunasu simmered with tiny dried shrimp · Osaka
- Jako-tenfried whole-fish paste cake · Ehime
- Janbo Mochitwo skewers through soft mochi, glazed in a thick soy-sugar sauce · Kagoshima
- Jibuniduck and vegetables in a thickened broth · Ishikawa
- Jidori no Miso Korobakashijidori chicken rolled in a dry miso glaze in the pan · Miyazaki
- JigokudakiJigoku-daki — five island udon or Shimabara somen boiled and eaten straight from an iron pot with flying-fish dashi · Nagasaki
- Jiimaami Doofupeanut milk set firm like sesame tofu · Okinawa
- Jindaiji SobaTemple-town noodles once reserved for the shogun's table · Tokyo
- Jingisukangrilled lamb barbecue · Hokkaido
- Jiriyakia miso-flavored okonomiyaki once cooked slow over hearth ashes
- Jiriyakithin griddled wheat crepe rolled around black sugar or pumpkin filling · Oita
- Jisuke Imo no Negi Misosteamed heirloom potato with scallion miso · Tokyo
- Joatsu / Genatsu JouryuAtmospheric and reduced-pressure distillation · Other styles
- Jobannabepork and spinach quickly simmered in kombu-and-sake broth, eaten with ponzu · Mizutaki & chiri (light broth)
- Joetsu Miso Ramena white miso bowl built on a 1965 diner's soul-food recipe · Niigata · Miso
- Joetsu Tonjiru Ramena miso ramen built on the broth of a hearty pork-and-vegetable soup · Niigata · Miso
- Joetsu Yukimuro Sakekasu Ramensnow-cellar ingredients and local sake lees, one recipe per shop · Niigata · Miso
- Jojokirihand-cut wheat noodles simmered in a sweet red bean broth · Aichi
- Joshu Gyua cross of Japanese Black and dairy stock raised on clear mountain water · Gunma
- Joshu Kinpirastir-fried burdock and pork with thick-cut root vegetables · Gunma
- Joshu Mugi-butabarley-fed pork under Gunma's unified quality mark · Gunma
- Joshu Ota YakisobaFactory-town yakisoba carried in by postwar migrant workers from Tohoku · Gunma
- Joyo Manjua manju with a wrapper leavened using grated mountain yam · Steamed buns and baked sweets
- Jumonji Chuka Sobakansui-free noodles in a delicate broth · Akita · Shoyu — soy sauce
- June Mochisliced rice cake dipped in a perilla seed and miso paste · Aomori
- Junen Botamochirice balls coated in roasted, sweetened perilla seed · Fukushima
- Junen Hiyadarecold udon dipped in a nutty roasted perilla-seed sauce · Fukushima
- Junjunsukiyaki-style hot pot of beef, chicken, or lake fish · Shiga
- Junmai Daiginjo-shuJunmai daiginjo — rice-only sake milled to 50% or less
- Junmai Ginjo Takehara-yakiTakehara-yaki — Hiroshima-style okonomiyaki with sake lees kneaded into the batter · Hiroshima
- Junmai Ginjo-shuJunmai ginjo — rice-only sake milled to 60% or less
- Junmai-shuJunmai — sake brewed from rice, koji, and water alone
- Junsai Nabewater shield hot pot · Akita · Soy-based & yosenabe
- Juroku Sasage no Gomamiso Aelong yardlong beans dressed in sesame miso · Aichi
- Juubako-iri Botamochilayered rice-cake sweet for a newborn's third day · Chiba
- Juusanko Shijimi RamenJusanko Shijimi Ramen — a brackish lake's clams, in a bowl of noodles · Aomori · Shio — salt
- Juwari Sobasoba noodles made from 100% buckwheat flour, with no wheat binder
- Saataa Andaagiideep-fried dough that blooms open like a flower · Okinawa
- Sabamackerel — an everyday fish prized when the fat runs high · Blue-backed fish
- Saba no Bozushipressed rod-shaped sushi of vinegar-cured mackerel · Shiga
- Saba no Hakozushimackerel-topped pressed sushi from the Izu coast · Shizuoka
- Saba no Jaua mackerel and vegetable hot pot cooked fisherman-style · Hyogo
- Saba no Shiokarasalted, fermented mackerel · Shimane
- Saba no Sugata Zushia whole mackerel, cured and packed with sushi rice, head and tail intact · Kochi
- Saba Somensomen noodles simmered in grilled mackerel broth · Shiga
- Saba-zushimackerel sushi at the end of the mackerel highway · Kyoto
- Sabanutavinegar-cured mackerel dressed with miso and mustard · Fukui
- Sado no Nishimeslow-simmered tofu, konjac and kelp in flying-fish dashi · Niigata
- Saga GyuKyushu's leading marbled brand · Saga
- Saga Ramensoft tonkotsu finished with a raw egg · Saga · Tonkotsu — pork bone
- SagabiyoriSaga's heat-resistant, big-grain premium rice
- Saganbo no Nitsukespiny dogfish shark simmered in soy sauce and sugar · Tochigi
- Sagarihanging tender — harami's less common inner-diaphragm twin
- Saiki Ramena salty, garlicky bowl built for port and shipyard workers · Oita · Shoyu — soy sauce
- Saikyo misoKyoto's low-salt, sweet white miso for court cuisine · Kyoto
- Saishikomi shoyutwice-brewed 'kanro' soy sauce from Yanai · Yamaguchi
- Saitama no Udona family of local wheat noodle styles across the prefecture · Saitama
- Sakana no Jifua fisherman's sukiyaki-style hot pot of blue-backed fish · Mie
- Sakana no Shiokarawhole fish salted and cured for months · Mie
- Sakana no Tatakismall blue-backed fish minced fine with a knife · Mie
- Sakana-zushiwhole mackerel or horse mackerel cured in vinegar over hand-shaped rice · Miyazaki
- Sakata Ramenharbor-town soy with house-made noodles · Yamagata · Shoyu — soy sauce
- Sakechum salmon — the fish that returns to its home river · Red-fleshed fish
- Sake Flakeflaked grilled salmon
- Sake Manjusteamed buns leavened with a rice-koji starter · Kanagawa
- Sake no Chanchan-yakiSalmon chanchan-yaki — salmon and vegetables steamed with miso · Hokkaido
- Sake no Iizushisalted salmon and rice fermented together with koji · Aomori
- Sake no Kasunisalted salmon simmered in sake lees · Nagano
- Sake no Yakizukegrilled salmon steeped in a soy-based sauce · Niigata
- Sakekasu Miso Ramena miso broth enriched with sake lees from an Ageo brewery · Saitama · Miso
- Sakezushisushi fermented overnight in Kagoshima's ash-cleared sake · Kagoshima
- Sakura Ebia shrimp whose commercial catch is licensed in only one bay · Shrimp and crab
- Sakura Ebi no Kakiagea fritter of raw sakura shrimp from Suruga Bay · Shizuoka
- Sakura Mochibean paste wrapped in salted cherry leaf, Kanto style · Tokyo
- Salmon Nigiriraw salmon nigiri, made possible by farmed fish and a decade of marketing
- Same Namasuthinly sliced shark blanched and dressed in fermented miso · Mie
- Same no Sukumeshark head meat dressed with vinegar-miso · Aomori
- Sampei Jirusalted fish and vegetable soup · Hokkaido
- Sanbai Misosteamed sweet rice-flour and red bean cake · Akita
- Sanbe Sobabuckwheat from volcanic soil at the foot of Mount Sanbe · Shimane
- Sanga Yakigrilled namerou from Boso's fishing villages · Chiba
- Sangohachi-zukevegetables pickled in a rice-malt bed named for its 3:5:8 ratio · Fukushima
- Sangona three-course New Year's ritual meal of soup, sashimi, and soup, cup by cup · Kagoshima
- Sanjo Curry Ramenthe curry ramen town of Sanjo · Niigata · Besides shoyu, miso, shio and tonkotsu
- Sanjokko Ramena miso bowl piled with long green onion, built by ten Sanjo shops together · Niigata · Miso
- Sankaku Chimakia triangular rice dumpling wrapped in bamboo grass · Niigata
- SanmaPacific saury — the fish that announces autumn with smoke and salt · Blue-backed fish
- Sanma Kigakisaury simmered with grated daikon · Miyagi
- Sanma Meshinew-harvest rice cooked together with whole saury · Yamanashi
- Sanma no Popo-yakiminced saury patties grilled the way fishermen ate them at sea · Fukushima
- Sanma no Surimi JiruSanma surimi jiru — a soup of hand-ground Pacific saury fish balls · Iwate
- Sanma Surimijirupounded saury dumpling soup · Miyagi
- Sanma-zushivinegar-cured saury sushi tracing to a Kumano shrine offering · Mie
- Sanmamensoy noodles under a hot moyashi ankake · Kanagawa · Shoyu — soy sauce
- Sano Ramensoy broth with noodles rolled using a bamboo pole · Tochigi · Shoyu — soy sauce
- Sanriku Iso Ramena coast road diner's seaweed ramen · Iwate · Shoyu — soy sauce
- Sansho no Ha no Tsukudanisansho leaves simmered in soy sauce with dried baby sardines · Kyoto
- Sansho no TsukudaniJapanese pepper berries simmered down in soy and mirin · Hyogo
- Sanshoku Dangothree-colored dango skewered in pink, white, and green · Kyoto · Mochi and dango
- Sanshoku-donthree-color minced meat and egg rice bowl
- Sanuki Cochina Chinese-origin breed remade in Kagawa · Kagawa
- Sanuki Gyuone of Japan's earliest fattening regions for Japanese Black, from 1882 · Kagawa
- Sanuki UdonFirm, chewy wheat noodles from Kagawa, the udon prefecture · Kagawa
- Sapporo Ramenmiso broth sealed with lard and topped with stir-fried vegetables · Hokkaido · Miso
- Sara Udonnoodles fried and topped with a thick vegetable-and-meat sauce, eaten with vinegar and Worcester sauce · Nagasaki
- Sarashina Sobapale, refined noodles milled from the buckwheat grain's innermost starch
- Sarashina-keiThe Sarashina lineage — the Edo soba school built on pale, refined sarashina flour
- Sasa Dangosweet bean dumplings wrapped in bamboo grass leaves · Niigata
- Sasa KamabokoSasa-kamaboko — leaf-shaped, fire-baked fish cake from Sendai · Miyagi
- Sasa Kamaboko Isobeagefish cake deep-fried in seaweed batter · Miyagi
- Sasa ZushiSasa-zushi — vinegared rice on bamboo grass topped with mountain vegetables and salmon · Niigata
- Sasamakisticky rice wrapped and steamed in bamboo grass leaves · Akita
- SasamakiShimane sasamaki — rice-flour dumplings bound in bamboo grass · Shimane
- Sasamichicken tenderloin — the leanest cut, named for its bamboo-leaf shape
- Sasanishikithe once-dominant, delicate low-stickiness variety
- Sasazushivinegared rice and mountain vegetables on bamboo-grass leaves · Nagano
- Satoimo no Koronitaro simmered down until glossy and thick · Fukui
- Satsumagrilled fish flaked into barley miso and ladled hot over rice · Ehime
- Satsumagrilled white fish and roasted miso ladled over hot rice · Kagawa
- Satsuma Ebi ZoniNew Year mochi soup topped with a shrimp bigger than the bowl · Kagoshima
- Satsuma Jidoribred from a centuries-old fighting fowl of Kagoshima · Kagoshima
- Satsuma Jirua chicken-and-vegetable miso soup rooted in cockfighting tradition · Kagoshima
- Satsuma ShochuKagoshima's GI-designated imo-jochu · Kagoshima · Sweet potato
- Satsuma Sumojia colorful vinegared-rice sushi for spring celebrations, mixed by hand · Kagoshima
- Satsuma-agesweet fried fish cake
- Sauce Yakisobathe Worcestershire-style fried noodles found nationwide
- Sawachi Ryoria single vast platter piled with sushi, sashimi, and simmered dishes for a party · Kochi
- SawaraSpanish mackerel — a slender fish central to Setouchi's spring table · Blue-backed fish
- Sawara no Kobujimekajiki marlin cured between sheets of kelp · Ishikawa
- Sawara no Kokozushivinegared mackerel sushi with pickled daikon · Okayama
- Sawasawakonjac and sweet potato simmered into a thick soup · Kagawa
- Sayama-cha'the taste settled by Sayama' · Saitama · By growing region
- Sayorihalfbeak — a slender, silver-bodied fish with a jet-black belly lining
- Sazaea spiny turban shell that snaps its trapdoor shut when threatened · Shellfish
- Sazae Meshirice cooked with chopped turban shell · Shimane
- Sazaemeshiturban shell rice cooked with dashi · Ishikawa
- Seabura Ramensoy ramen finished with a shower of pork back fat · Tokyo · Shoyu — soy sauce
- Seguro Iwashi no Goma-zukesesame-cured anchovy from Kujukuri · Chiba
- Seida no Tamajismall skin-on potatoes simmered in sweet miso · Yamanashi
- Seigaku Mochipounded rice cake made without mochi rice · Chiba
- Seigefemale snow crab simmered with grated daikon and miso · Fukui
- Seiten no HekirekiAomori's first premium rice brand
- SekihanHokkaido sekihan — sweet rice with candied beans instead of azuki · Hokkaido
- Sekka Jirusoup kept simmering by dropping in heated stones, from a stone-quarry town · Ehime
- Semba Jirua clear soup of salted mackerel bones and daikon · Osaka
- Senbeithin rice crackers baked or grilled until crisp · Dry confections
- Senbei Jirua soy-flavored hotpot with hard wheat crackers simmered soft · Aomori
- Senbuki Mageblanched Welsh onion folded and dressed with mustard-vinegar-miso, alongside river snails · Fukuoka
- SenchaJapan's everyday unshaded green tea · Green tea
- Sendai Gyuonly full grade-5 carcasses qualify · Miyagi
- Sendai Karamiso Ramenrich miso adjusted with chili miso as you eat · Miyagi · Miso
- Sendai misothe dark, long-aged miso Date Masamune stocked for war · Miyagi
- Sendai ZoniNew Year's mochi soup with grilled goby and salmon roe · Miyagi
- Senkokumame no Kakimawashimixed rice with hyacinth beans and chicken · Gifu
- Senmaibook tripe — the third stomach's many thin folds
- Senmai-zukethin-sliced turnip pickled in kelp and vinegar, a Kyoto winter classic · Kyoto
- Senzankibone-in chicken deep-fried whole, Imabari's version of karaage · Ehime
- Seri no Yogoshiblanched water dropwort dressed with tofu, sesame, and miso · Miyazaki
- Seserichicken neck meat
- Setouchi Ramen Iriko SobaSuo-Oshima Iriko Ramen — a clear broth led by dried sardines · Yamaguchi · Shoyu — soy sauce
- Setouchi Rokkoku-butapork on a six-grain feed for a milder aroma · Hiroshima
- Shabu-shabupaper-thin beef swished through hot broth and dipped in sauce · Shabu-shabu style
- Shakoa flat-bodied crustacean known for its punch-like strike · Shrimp and crab
- Shaku no Tempuradeep-fried mud shrimp eaten whole, shell and all · Kumamoto
- Shappa no Nitsukemantis shrimp simmered in soy, once dismissed as a nuisance catch · Saga
- Shiba-zukepurple shiso-pickled eggplant and cucumber from Kyoto's Ohara valley · Kyoto
- Shida-kei Ramena lineage of clear, fat-trimmed soy broths from the tea country of Shida · Shizuoka · Shoyu — soy sauce
- Shidami Dangodumplings made from leached, dried acorns · Iwate
- Shijimia tiny clam that thrives where river meets sea · Shellfish
- Shijimi Jirumiso soup with Lake Biwa's endemic seta shijimi clam · Shiga
- Shijimi JiruLake Shinji clam soup · Shimane
- Shijimi Ramena clear broth built on Lake Shinji clams · Shimane · Shio — salt
- Shikinbaisalted plums pickled with red shiso · Ibaraki
- Shikishikia thin wheat-flour griddle cake folded around sweet pea paste · Nara
- Shima no Chagayurice porridge simmered in bitter roasted tea · Kagawa
- Shima Somensomen noodles served in the broth of simmered sea bream · Tokushima
- Shima Zushiisland-style sushi with soy-marinated fish · Tokyo
- Shimaajistriped jack — a rare relative of the horse mackerel valued at sushi counters · White fish
- Shimabara Tenobe SomenNagasaki noodles rooted in the resettlement after the Shimabara Rebellion · Nagasaki
- Shimacholarge intestine, nicknamed "shimacho"
- Shimane Wagyuisland-prefecture cattle known for fine marbling and a clean finish · Shimane
- Shime Dofupressed tofu roll seasoned with soy sauce and sugar · Gunma
- Shime-sabamackerel cured first in salt, then in vinegar
- Shimi Konnyakukonjac freeze-dried outdoors over winter · Ibaraki
- Shimidaikon no Otaue no Nimonofreeze-dried daikon simmered for the rice-planting feast · Nagano
- Shimidofu no Tamagotojifreeze-dried tofu stir-fried with greens and egg · Fukushima
- Shimizu Motsu Curry Ramena postwar port-town fusion of Manchurian curry and simmered offal · Shizuoka · Besides shoyu, miso, shio and tonkotsu
- Shimodate Ramensoy ramen topped with simmered chicken · Ibaraki · Shoyu — soy sauce
- Shimotsukaredaikon, soybean, and salted salmon head simmered in sake lees · Ibaraki
- Shimotsukaredaikon, soybean, and salted salmon head simmered in sake lees · Tochigi
- Shingorogrilled rice-cake skewers glazed with sweet perilla-seed miso · Fukushima
- ShinnosukeNiigata's answer to Koshihikari, big-grained and firm
- Shinshu misoNagano's pale, tangy rice miso — half the nation's supply · Nagano
- Shinshu Miso Ramena Nagano bowl carried by the prefecture's own long-aged miso · Nagano · Miso
- Shinshu Ogon Shamoa pure native cross with no broiler blood · Nagano
- Shinshu Olein Butapork bred for a high oleic-acid fat that stays smooth · Nagano
- Shinshu Premium Gyugraded on oleic-acid content rather than marbling alone · Nagano
- Shintamaknuckle — a lean, economical round cut
- Shio Anbinmochi filled with salt-seasoned red bean paste · Saitama
- Shio Kujira Jirunew potatoes and salted whale blubber simmered for summer stamina · Yamagata
- Shio Yakisobayakisoba seasoned with salt instead of sauce
- Shiobiki-zushisalt-cured salmon pressed onto sushi rice for celebrations · Yamagata
- Shioika no Sunomonosalted squid dressed with cucumber and wakame · Nagano
- Shiozuke Takenoko no Tenpuratempura of salt-cured bamboo shoot · Chiba
- Shippoku UdonSanuki udon under a bowlful of simmered winter vegetables · Kagawa
- Shira-aetofu ground smooth and dressed with vegetables · Tochigi
- Shirakawa Ramensoy broth with hand-pulled noodles and char siu · Fukushima · Shoyu — soy sauce
- Shirakofish milt, a soft, custard-like organ served raw or lightly seared
- Shiraoi Gyuraised on wheat, okara, and brewer's byproducts by the Pacific coast · Hokkaido
- Shirasuwhitebait — the tiny, translucent juveniles of sardine · Blue-backed fish
- Shirasu-donraw whitebait rice bowl
- Shirauoicefish — a translucent, needle-thin fish of brackish lakes · White fish
- Shirauo no KakiageLake Shinji icefish fritters · Shimane
- Shirayaki KamabokoYamaguchi's crimped, unbrowned fish cake · Yamaguchi
- Shiro shoyuthe amber-pale, wheat-forward soy sauce of Mikawa · Aichi
- Shiroebi Boshi Dashi no SomenShiroebi somen — wheat noodles in dried white shrimp broth · Toyama
- Shiroebi no Kakiagefritter of Toyama Bay's white shrimp · Toyama
- Shirokumashaved ice under condensed milk, ringed with fruit and red bean · Kagoshima
- Shiromiso ZoniTokushima shiromiso zoni — a New Year zoni finished with sweet white miso · Tokushima
- Shirunashi TantanmenHiroshima Shirunashi Tantanmen — no-broth noodles numbed with Sichuan pepper · Hiroshima · Besides shoyu, miso, shio and tonkotsu
- ShishamoJapanese shishamo — a small autumn fish caught only off Hokkaido's Pacific coast · Other styles
- Shishamo no KanroniShishamo kanroni — smelt simmered in sweet soy · Hokkaido
- Shishi Nabemiso hot pot with wild boar · Okayama · Miso-based
- Shiso no Mi Tsukudanisoy-simmered shiso seed · Okayama
- Shiso-makimiso-stuffed fried shiso leaf · Miyagi
- Shizuoka Kinzanji MisoKinzanji miso — a chunky fermented paste studded with summer vegetables · Shizuoka
- Shizuoka Odenoden simmered in a broth blackened with dark fish cake and beef tendon · Shizuoka · Oden
- Shizuoka-chaa prefecture of contrasting tea landscapes · Shizuoka · By growing region
- Shobara-yakiHiroshima-style okonomiyaki with rice instead of noodles · Hiroshima
- Shochopork small intestine — fatty and needs careful trimming
- Shodoshima shoyu400 years of wooden-barrel brewing on Shodoshima · Kagawa
- Shodoshima SomenSetouchi island noodles brought home from a pilgrimage to Miwa · Kagawa
- Shoga Miso Odenoden served with a grated ginger and red miso sauce · Aomori · Oden
- Shoga no Tsukudaniginger simmered dark in soy sauce
- Shoi Meshisoy-seasoned rice cooked with root vegetables · Shiga
- Shokkara Jirufermented mackerel-scad soup from the Izu Islands · Tokyo
- Shokuyogiku no OhitashiShokuyogiku ohitashi — blanched edible chrysanthemum petals dressed in soy sauce · Yamagata
- Shoten Zushitakeout inari and rolled sushi sold at a temple gate · Saitama
- ShottsuruAkita's fermented hatahata fish sauce · Akita
- Shottsuru Nabesailfin sandfish hot pot in fish sauce broth · Akita · Soy-based & yosenabe
- Shouga Meshinew ginger cooked straight into the rice pot · Wakayama
- Shoyu MameKagawa shoyu mame — roasted dried fava beans steeped in seasoned soy sauce · Kagawa
- Shoyu Mamekoji-fermented soybeans steeped in raw soy sauce · Nagano
- Shoyu Meshia soy-simmered mixed rice that became Matsuyama's train-station bento · Ehime
- Shoyu no Mia fermented soybean-and-grain relish eaten in place of soy sauce · Yamagata
- Shoyu no MiYamanashi shoyu no mi — the koji-fermented soybean solids left from making soy sauce · Yamanashi
- Shoyu Okowasoy-colored glutinous rice steamed with kidney beans · Niigata
- Shoyu Yakisobayakisoba seasoned with soy sauce, common at Chinese diners
- Shumaiground pork and onion wrapped in a thin skin and steamed · Kanagawa
- Shusse Imosteamed taro or sweet potato wrapped around red bean paste · Tokushima
- Sirlointhe standard-bearer of Japanese steak cuts
- Soba Dojo Nabebuckwheat dough stretched loach-thin into a hotpot · Okayama
- Soba Kakkebuckwheat dough triangles simmered and dipped in garlic miso · Iwate
- Soba-jochushochu distilled from buckwheat · Miyazaki · Other styles
- Sobagakia thick paste of buckwheat flour and hot water, eaten by the spoonful
- Sobagome Zosuibuckwheat groats simmered like rice porridge with vegetables · Tokushima
- SobameshiKobe's chopped yakisoba and rice fry-up · Hyogo
- Sobayuthe hot water soba is boiled in, drunk with leftover dipping sauce after the meal
- Soboro NattoMito's small-grain natto mixed with dried daikon strips · Ibaraki
- Soki SobaOkinawa soba topped with a slow-simmered rack of pork rib · Okinawa
- Sokujoa starter mash built on added lactic acid
- Somagea buckwheat porridge, its dumplings stirred straight into a vegetable soup · Miyazaki
- Someiisteamed rice dyed yellow with gardenia seed, pressed thin and dried · Shizuoka
- Sooki Jirupork ribs simmered to the bone in a plain clear broth · Okinawa
- Soomin Tashaasomen stir-fried fast with salt and soy, no tofu involved · Okinawa
- Sorakitamochisweet potato and wheat-dough mochi from Himeshima island · Oita
- Soramame no Kofukisun-dried broad beans simmered back to a mealy softness · Tottori
- Sosu KatsudonSosu Katsudon (Gunma) — breaded pork cutlet dipped in sauce over rice · Gunma
- Sotomomopork outside round (silverside) — an all-purpose lean cut
- Sotonia way of counting the nihachi ratio by adding wheat flour on top of a full measure of buckwheat
- Soup YakisobaNasushiobara's sauce yakisoba drowned in soy broth · Tochigi
- Spare Ribspare ribs — the bone-in cut of pork belly
- Stamina Ramensweet-spicy ankake over cold noodles · Ibaraki · Besides shoyu, miso, shio and tonkotsu
- Su Mochifreshly pounded New Year mochi torn by hand into grated daikon and citrus · Fukuoka
- Su no Shuigrated daikon and sardine simmered in a hot vinegar-soy broth · Miyazaki
- Su Ramenplain udon-stock ramen from Tottori City · Tottori · Besides shoyu, miso, shio and tonkotsu
- SubutaJapanese sweet-and-sour pork, cubed and glazed in a ketchup-tinted starch sauce
- Sudare-bu no Goma Zu-aeYuki City's dried wheat-gluten cake dressed in sesame vinegar · Ibaraki
- Suguki-zukea salt-only fermented turnip from Kyoto's Kamigamo shrine district · Kyoto
- Suhamaa dense, kneaded dry sweet of roasted soybean flour and sugar · Kyoto · Dry confections
- Suitonhand-torn wheat dumplings simmered in a root-vegetable soup · Gunma
- Suizena white agar terrine served with black sesame sauce · Ishikawa
- Sujikosalted salmon roe skein
- Sukikonbu no Nimonoshredded kelp simmered with mushroom and carrot · Iwate
- Sukiyakithin-sliced beef simmered in sweetened soy sauce with vegetables · Sukiyaki-style (simmered in warishita)
- Sukiyaki (Kansai-fu)Sukiyaki, Kansai style — beef grilled in the pot, then seasoned with sugar and soy sauce · Osaka · Sukiyaki-style (simmered in warishita)
- Sukiyaki (Kanto-fu)Sukiyaki, Kanto style — beef simmered in a sweet soy broth made ahead · Tokyo · Sukiyaki-style (simmered in warishita)
- Suko-zushipressed sushi from a reclaimed-land rice that earned its own reputation · Saga
- Sumashi Zoniclear New Year's mochi soup · Shimane
- Sumi Ikaa squid with an internal chalky shell in place of cartilage · Squid and octopus
- Sumiso Somenchilled somen noodles dressed in sweetened vinegar-miso · Aichi
- Sumitsukaregrated daikon simmered with soybeans and sake lees, a Chiba version · Chiba
- SumitsukareSumitsukare (Gunma) — grated daikon simmered with salmon head and soybeans · Gunma
- SumitsukareSumitsukare (Saitama) — grated daikon simmered with dried soybeans and vegetables · Saitama
- Sumojia scattered sushi of whole-grilled mackerel · Shimane
- Sunaba-keiThe Sunaba lineage — an Edo soba school whose roots are said to trace back to Osaka
- Sunagimochicken gizzard with a clean snap
- Sunebeef shank — a sinewy cut suited to long, slow simmering
- Sunki-zukea salt-free, lactic-fermented turnip green from the Kiso valley · Nagano
- Supagetti NaporitanKetchup-based spaghetti invented at a Yokohama hotel after the war · Kanagawa
- SupakatsuA hot-plate pork cutlet set on ketchup spaghetti, from a Kushiro diner · Hokkaido
- Surimithe frozen fish paste that remade the industry · Hokkaido
- Surimi Agedeep-fried fish paste fritters · Toyama
- Surume IkaJapan's most-landed squid, named for how it dries · Squid and octopus
- Surume no Kouji Zukedried squid cured in koji through winter · Tottori
- Sushikoglutinous rice fermented with pickled vegetables · Aomori
- Sutamina Ramensoy ramen crowned with a spicy garlic-ginger meat and vegetable sauce, born in Omiya · Saitama · Shoyu — soy sauce
- Suttate Jirua soup of ground boiled soybeans in soy sauce or miso · Gifu
- Suzukipickled taro stem in sweet vinegar · Toyama
- SuzukiJapanese seabass — a summer fish that changes its name as it grows · White fish
- Suzuki no Hosho Yakisea bass steamed in wrapped mulberry paper · Shimane
- Zabu-jiruroot vegetables simmered together in a soy-seasoned soup · Miyazaki
- Zabutonchuck flap — a marbled cut named for its cushion-like shape
- Zaiku KamabokoToyama's sculpted celebration fish cake · Toyama
- Zakunifinely diced root vegetables and dried squid simmered without oil · Gunma
- Zakuzakuroot vegetables and chicken cut into cubes and simmered in dashi · Fukushima
- ZangiHokkaido-style marinated fried chicken · Hokkaido
- Zaru Udonnoodles chilled in water and served on a bamboo strainer, dipped in sauce
- Zeitaku Nidesalted old takuan pickle simmered in dashi · Shiga
- Zenkoji shichimithe seven-spice blend of Nagano's temple town · Nagano
- Zenmai no Itamenimountain fern, dried and re-hydrated, stir-simmered with fried tofu · Kochi
- Zenmai no Nimonosimmered dried royal fern · Niigata
- Zenzaia bowl of sweet red beans, thick and only lightly soupy, with mochi · Shimane · Other styles
- Zerii Furaia deep-fried patty of okara and potato, coin-shaped and sauced · Saitama
- ZoniFukui zoni — a plain miso New Year soup of round mochi and turnip · Fukui
- ZoniNew Year's mochi soup where eastern and western customs meet · Mie
- ZoniNew Year mochi soup, Toyama style · Toyama
- Zuiki no Nimonotaro leaf-stalks simmered with fried tofu · Nara
- Zuiki no Taitantaro leaf-stalks simmered in a sweet soy broth · Kyoto
- Zukigashiboiled taro stems dressed in a sweet-vinegar dressing · Tokushima
- Zunda Mochimochi coated in sweet edamame paste · Miyagi
- Zuwaiganithe winter crab whose regional names double as brand tags · Shrimp and crab
T/D/C304
- California Rollan inside-out roll built for diners unused to nori and raw fish
- Cha Ramennoodles kneaded with Sayama tea from Tsurugashima · Saitama · Shio — salt
- Cha SobaCha-soba — soba noodles kneaded with powdered green tea
- Chagayurice porridge cooked in roasted tea · Mie
- Chagayurice porridge cooked in roasted bancha tea, sometimes with sweet potato · Yamaguchi
- Chagayurice simmered thin in roasted tea, Nara's everyday breakfast · Nara
- Chagomerice cooked sweet and brown with roasted fava beans · Tokushima
- ChahanJapanese-style fried rice with egg, scallion, and pork, tossed loose over high heat
- Chameshirice cooked in barley tea with roasted soybeans · Fukui
- Chamitonpork fed green tea powder and sweet potato · Kagoshima
- Chanko Nabethe sumo stable's communal hot pot · Tokyo · Soy-based & yosenabe
- Chanraachanpon noodles dropped into a Japanese-style broth · Fukuoka · Besides shoyu, miso, shio and tonkotsu
- Chashusoy-braised pork, the simmered style that became standard in Japanese ramen
- Chate no Aemonochayote, sliced raw and tossed while still crisp · Kochi
- Chatsujulienned root vegetables simmered in vinegar without soy sauce · Mie
- Chii Irichiipork blood stir-simmered with meat and vegetables · Okinawa
- Chikara Udonkake udon topped with a piece of grilled mochi
- Chikin Chikin GoboChicken chicken gobo — bite-size fried chicken and burdock in a sweet soy glaze · Yamaguchi
- Chikin Nanbanfried chicken with sweet vinegar and tartar sauce · Miyazaki
- Chikin RaisuChicken rice — ketchup-fried rice with chicken and onion · Rice dishes
- Chikko Toufucurd made from cow's first milk · Chiba
- Chikuwafish paste grilled around a stick
- Chimu Shinjipork liver simmered like a tonic for a tired body · Okinawa
- Chinjao Roosushredded beef and green pepper stir-fried in oyster sauce
- Chirashi-zushisushi rice scattered or topped with a spread of ingredients
- Chirimen JakoChirimen-jako — dried young sardines
- Chirimen Sanshodried sardines simmered with sansho pepper · Kyoto
- Chisha Namasucrinkled lettuce tossed with vinegared miso and flaked fish · Yamaguchi
- Chitake to Nasu no Abura Itamea summer mushroom stir-fried with eggplant · Tochigi
- Chitake Udonudon in a broth of milk-cap mushrooms and eggplant · Tochigi
- Chiya Gyudescended from one of Japan's oldest documented pedigree lines · Okayama
- Chobojirua sweet-free dumpling soup with cowpeas and taro-stem, made for new mothers · Hyogo
- Chojifu no Karashi Aesquare wheat gluten and cucumber in mustard miso · Shiga
- Choju Namasua sesame-miso salad of daikon, carrot, and fried tofu · Fukui
- Choki Chozo Shochulong-aged shochu labeling · Other styles
- Choshi shoyusoy sauce brewed where the Kuroshio meets the Tone River · Chiba
- Choshu Kurokashiwacarrying the blood of a natural-monument black fowl · Yamaguchi
- Chuka Sobathe old Tokyo name for a clear soy-sauce ramen, from the earliest Chinese-noodle diners · Tokyo
- Chuka Suputhe small side soup that comes with fried rice and set meals
- Chuka-donChinese-style vegetable and meat rice bowl
- Chunichi SobaChinese noodles in udon stock · Kochi · Besides shoyu, miso, shio and tonkotsu
- Chutoromedium-fatty tuna, between lean akami and the richest otoro
- Curry Ricea British-route curry sauce ladled over Japanese rice
- Curry Udondashi and curry combined into a broth poured over hot noodles
- Dabuchicken and root vegetables simmered thin and watery for a gathering · Saga
- Dagojiruhand-torn wheat dumplings simmered in a root-vegetable miso soup · Kumamoto
- Daichopork large intestine — thicker and chewier than the small
- Daifukua soft mochi pouch wrapped around sweet bean paste · Mochi and dango
- Daiginjo-shuDaiginjo — alcohol-added sake milled to 50% or less
- Daikon Mochigrated heirloom daikon and rice flour pan-fried like okonomiyaki · Fukushima
- Daikon-zushifermented daikon and herring sushi carried in by the herring ships · Ishikawa
- Daisen Okowasoy-seasoned sticky rice steamed with mountain vegetables · Tottori
- Daisen Rubya Tottori-bred cross of local red pig and black Berkshire · Tottori
- Daisen-doriraised long and slow at the foot of Mount Daisen · Tottori
- Damako Nabepounded rice dumpling hot pot · Akita · Soy-based & yosenabe
- Dangosmall balls of rice flour, steamed or grilled on a skewer · Mochi and dango
- Dango-jiruhand-stretched wheat noodles simmered in miso soup · Oita
- Date MasayumeMiyagi's rich-tasting successor to Sasanishiki
- Date-dorimodeled on France's Bresse fowl · Fukushima
- Datemakisweet rolled egg-and-fish cake
- Decchi Yokana thin, watery winter yokan cut from a shallow tray · Fukui
- Decchi YokanOsaka decchi yokan — a lightly-sweetened kanten yokan made with thread agar · Osaka
- Decchi Yokanbamboo-leaf-wrapped azuki yokan thickened with flour · Shiga
- Demi Katsudonpork cutlet rice bowl in demi-glace sauce · Okayama
- Denbukintoki beans and root vegetables simmered sweet and salty · Tokushima
- Dengaraa bean-paste rice cake wrapped in magnolia leaves for Boys' Day · Nara
- Dento Mochi RyoriTraditional mochi cuisine of Ichinoseki — dozens of toppings for a ceremonial rice-cake course · Iwate
- Doburokuunfiltered home-style rice brew
- Dojoloach — a small mud-dwelling fish for skewers and hot pot · Freshwater fish
- Dojo JiruKagawa dojo jiru — loach and vegetable soup thickened with hand-cut wheat noodles · Kagawa
- Dojo Kenchin Jiruloach kenchin soup from Yasugi · Shimane
- Dojo Nipond loach simmered with burdock in soy sauce and sugar · Saitama
- Dojou Jirupaddy loach simmered in a sake and soy broth with egg · Tochigi
- Dondoroke Meshirice mixed with tofu fried loud enough to sound like thunder · Tottori
- Dongame Jirumiso soup of scored eggplant and sesame · Shiga
- DongarajiruDongarajiru (kandarajiru) — a miso soup made from whole winter cod, bones and all · Yamagata
- Donko Jirumiso soup with brown hakeling · Miyagi
- Donko Jirua miso soup built on a hardy coastal fish and its liver · Fukushima
- Dorayakitwo small pancakes sandwiching sweet bean paste · Steamed buns and baked sweets
- Doriabutter rice and creamed shrimp baked under white sauce and cheese · Kanagawa · Rice dishes
- Dote Yakibeef tendon slow-simmered in a bank of miso · Osaka
- Taanmu DingakuOkinawan taro worked sweet into a dessert-like paste · Okinawa
- Tachi no Miso Shirucod milt miso soup · Hokkaido
- Tachi SobaPure buckwheat noodles cut like folded cloth, no binder used · Fukushima
- Tachiuobeltfish — a silver, sword-shaped fish eaten grilled or fried · White fish
- Tachiuo Makihairtail fish spiraled onto bamboo and grilled over charcoal · Ehime
- Tachiuo Ryouricutlassfish served raw, grilled, fried, or simmered · Wakayama
- Tagane Mochia flat, sea-cucumber-shaped rice cake of mochi and non-glutinous rice · Ibaraki
- Tai Mena whole simmered sea bream served over a bowl of udon noodles · Oita
- Tai no Karamushisea bream stuffed with okara and steamed · Ishikawa
- Tai SomenAmakusa tai somen — somen noodles simmered in the broth of a whole simmered sea bream · Kumamoto
- Tai Somena whole simmered sea bream served over noodles for weddings and milestones · Ehime
- Tai Somena whole simmered sea bream served over somen noodles · Kagawa
- Taikaburasea bream simmered with giant Shogoin turnip · Kyoto
- Tailoxtail — simmered long for its gelatin-rich broth
- Taimensomen noodles topped with a whole simmered sea bream · Hiroshima
- Taimeshiwhole sea bream cooked into rice, or laid raw over it in egg-soy sauce · Ehime
- Taimeshiwhole sea bream cooked into rice by Seto Inland Sea fishermen · Hiroshima
- Taimeshirice cooked with a whole sea bream caught off Naruto · Tokushima
- Taimo no Korobashitaro rolled in sesame after a long, slow soy-sugar simmer · Kochi
- Taipiiena Chinese-style glass noodle soup topped with a deep-fried hard-boiled egg · Kumamoto
- Taishu Sobasmall-grained buckwheat from an isolated island · Nagasaki
- Taiwan Mazesobabrothless noodles tossed with spicy minced pork, garlic, and a raw egg yolk · Aichi
- Taiwan RamenNagoya's chili-laced minced pork ramen · Aichi · Shoyu — soy sauce
- Taiyakia fish-shaped batter cake filled with sweet bean paste · Steamed buns and baked sweets
- Tajima Porkpork certified under Hyogo's own quality-food program · Hyogo
- Tajima Ushithe root stock behind Kobe Beef and others · Hyogo
- Takaida Ramenextra-thick noodles in dark chicken soy · Osaka · Shoyu — soy sauce
- Takakibi Dango Jirusorghum dumpling soup · Okayama
- Takana-zukemustard greens pickled with chili, a Kyushu everyday staple
- Takaoka Green Ramena pork broth turned green with local spinach, echoing the city's copper-green landmarks · Toyama · Tonkotsu — pork bone
- Takatsu no Torimeshisoy-simmered chicken mixed into rice · Chiba
- Takayama Ramensoy broth where tare and soup are simmered together · Gifu · Shoyu — soy sauce
- Takefu Ekimae Chuka Sobathe old-fashioned clear noodle soup near Takefu Station · Fukui · Shoyu — soy sauce
- Takenoko Gohanbamboo shoot rice · Miyagi
- Takenoko Jirumiso soup with mountain bamboo shoots and canned mackerel · Nagano
- Takenoko Jirua miso soup of early-summer bamboo shoots and canned mackerel · Niigata
- Takenoko Konbubamboo shoot simmered with kelp · Ishikawa
- Takenoko no Arame Nibamboo shoot simmered with a coarse local kelp · Shizuoka
- Takenoko no Kinome-aebamboo shoots dressed with white miso and sansho leaf · Kyoto
- Takenoko no Misonibamboo shoot simmered in miso with kelp · Toyama
- Takenoko no Misonibamboo shoot pan-simmered in miso until glossy · Yamaguchi
- Takenoko Sansho Nibamboo shoot simmered with sansho pepper · Shimane
- Takenoko to Fuki, Namabushi no TaitanTakenoko to fuki no taitan — bamboo shoots and butterbur simmered with lightly smoked bonito · Kyoto
- Takeoka Ramenbroth made from chashu simmering liquid · Chiba · Shoyu — soy sauce
- Tako MeshiAmakusa tako meshi — rice cooked or mixed with rehydrated sun-dried octopus · Kumamoto
- Tako Meshirice cooked with octopus and dashi · Hyogo
- Tako Meshirice cooked together with fresh octopus · Mie
- Tako Momiurioctopus and salt-rubbed cucumber dressed in sweet vinegar · Nara
- Tako no Sakura-nioctopus simmered in a sweet soy broth until it takes on a pale pink blush
- Takomeshirice cooked with octopus, a fisherman's meal from Mihara · Hiroshima
- Takomeshirice cooked with chunks of Kurashiki octopus · Okayama
- Takoyakiround griddle-cooked batter balls filled with octopus · Osaka
- Takuansun-dried daikon pickled in rice bran, Japan's everyday yellow pickle
- Takuan no Kinpiraaged pickled daikon desalted and stir-fried · Kagawa
- Tama Konnyakubite-sized ball konnyaku simmered in soy broth and skewered · Yamagata
- Tamagoa sweet, sponge-like omelet slice — the topping said to prove a sushi chef's skill
- Tamago Fuwafuwaa whipped egg poured into clear broth until airy · Shizuoka
- Tamago Kake Gohanraw egg over rice
- Tamago Kantenegg-set agar sweet · Akita
- Tamago-donvegetable and egg rice bowl
- Tamagotoji Ramena Nagoya bowl finished with egg poured in at the last moment · Aichi · Besides shoyu, miso, shio and tonkotsu
- Tamagoyakithick, sweet rolled omelet, Edo style · Tokyo
- Tamana Ramenthe Kurume-lineage bowl that fed Kumamoto's founders · Kumamoto · Tonkotsu — pork bone
- Tamari shoyuthe thick, nearly all-soybean soy sauce of the Tokai region · Aichi
- Tamaryokuchacurled 'guricha' green tea · Green tea
- Tanpork tongue — smaller than beef tongue, with a milder taste
- Tanbeef tongue — grilled thin as the classic "gyutan"
- Tanabata Hotowide wheat noodles tossed sweet for the Star Festival · Nagano
- Tanba Jidoriraised on the wooded plateau spanning two provinces · Hyogo
- Tanba Kuromame Gohanrice cooked with Tanba black soybeans · Hyogo
- Tanba no SakeTanba sake — the toji guild that staffed Nada's breweries · Hyogo
- Tanegashima Imo-jochuKagoshima · Sweet potato
- Tango Barazushia layered mackerel sushi from the Tango peninsula · Kyoto
- Tanindonbeef or pork and egg rice bowl
- Tanishi no Misoniriver snails simmered with burdock in sweet miso · Kanagawa
- Tanmenstir-fried vegetables and pork in a clear salted broth over ramen noodles · Kanagawa
- Tansan Manjubaking-soda steamed buns with sweet red bean filling · Gunma
- Tantanmena Japanese sesame-and-chili noodle soup, adapted from a dry Sichuan noodle snack
- Tara Jiruwhole cod miso soup · Akita
- Tara no Jappa JiruJappa jiru — a whole-fish cod soup made from the parts usually discarded · Aomori
- Tara no Ko Irisimmered cod roe with konjac noodles · Akita
- Tara no Kotsukecod sashimi coated with cod roe · Ishikawa
- Tarabaganithe king crab that is technically a hermit crab relative · Shrimp and crab
- Tarachiricod simmered with tofu and vegetables in kombu broth, eaten with ponzu · Mizutaki & chiri (light broth)
- Tarajiruwhole cod miso soup from Asahi · Toyama
- Tarakosalted pollock roe
- Tarako SupagettiTarako spaghetti — spaghetti tossed with salted cod roe and butter · Tokyo · Pasta
- Taranoko Aecod roe tossed with root vegetables and konjac noodles · Aomori
- Taraosawind-dried cod gills and stomach, simmered soft for an Obon dish · Oita
- Tarashi-yakia farm-break wheat pancake ladled thin onto the griddle · Saitama
- Tare Katsudonthin pork cutlets dipped in sweet soy sauce over rice · Niigata
- Taruzakecedar-cask-finished sake
- Tatebayashi Udonkamatama noodles from a hundred-year wheat town · Gunma
- Tatsuta-agesoy-marinated starch-fried chicken · Nara
- Tebamotochicken drumette — a wing-shaped cut closer to the breast
- Tebanakachicken mid-wing — halved lengthwise it becomes a "chicken rib"
- Tebasakichicken wing tip — gelatin-rich, popular deep-fried
- Tecchirifugu (pufferfish) hot pot, eaten with ponzu · Osaka · Mizutaki & chiri (light broth)
- Tekkadontuna sashimi rice bowl
- Tekone-zushifisherman's mixed sushi of soy-marinated bonito · Mie
- Temaki-zushia cone of nori you roll and eat yourself, at the table
- Tempurabattered and deep-fried seafood and vegetables
- Tempura RamenIwanai Tempura Ramen — a soba shop's tempura, dropped into ramen · Hokkaido · Shio — salt
- Tenchaunrolled shaded leaf, the raw material for matcha · Matcha and powdered tea
- Tendontempura rice bowl
- Tenko Azuki Sekihanred rice colored with black-eyed peas · Akita
- Tenmondouroot vegetables candied in sugar syrup · Chiba
- Tenobe Udona hand-stretched dried noodle, twisted and pulled thin instead of cut
- Tenpura Sobahot soba topped with deep-fried shrimp or other tempura
- Tenpura Udonhot udon topped with deep-fried shrimp or other tempura
- Tenri Ramenwhite cabbage, garlic and a spicy edge · Nara · Shoyu — soy sauce
- Tenshinhana crab omelette set over rice with a sweet-savory starch-thickened sauce
- Tenyoseagar set with somen noodles or egg, colored for the occasion · Nagano
- Teppaifreshwater carp and daikon dressed in white miso vinegar · Kagawa
- Teppo Jirucrab miso soup · Hokkaido
- Teppou Makia katsuobushi rice roll from Futtsu · Chiba
- Teriyaki Chikin PizaTeriyaki chicken pizza — teriyaki chicken, mayonnaise, corn, and nori · Tokyo · Pizza
- Teuchi Sobahand-cut buckwheat noodles from Japan's soba heartland · Nagano
- Teuchi Udonudon dough kneaded, trodden, and cut by hand
- Tezukuri Sashi Konnyakuraw konjac sliced thin and eaten as sashimi · Ibaraki
- Tobata ChamponFukuoka champon built on steamed noodles made for long keeping · Fukuoka
- Tobitsuki Dangomochi dumplings coated in sweetened cowpea beans · Fukui
- Tobiuoflying fish — a lean summer fish that leaps from the water · Blue-backed fish
- Tobiuo no Sashimisliced raw flying fish · Shimane
- Tochi Mochibitter horse chestnuts leached and pounded with sticky rice · Tottori
- Tochigi Wagyufattened for around 30 months on local rice and rice straw · Tochigi
- Tochio ReidonTochio's cold soy ramen, served in a rice bowl · Niigata · Shoyu — soy sauce
- Todomesevinegar-seasoned rice from a Muromachi-era port town · Okayama
- Tofu ChikuwaTottori's fish-light chikuwa · Tottori
- Tofu Dengakuskewered tofu grilled with sweet miso in Iga style · Mie
- Tofu Dengakuskewered tofu grilled with sweet miso glaze · Shiga
- Tofu Dengakufirm tofu skewered and grilled over charcoal with garlic miso · Iwate
- Tofu Kasuteracastella sponge made with tofu · Akita
- Tofu Meshicrumbled tofu and vegetables over rice in a light broth · Okayama
- Tofu no Umezuzukefirm mountain tofu, charcoal-grilled then steeped in plum vinegar · Kochi
- Tofumeshimashed tofu, canned mackerel, and root vegetables steamed into rice · Hyogo
- Togakushi SobaMountain-shrine noodles bundled into small round nests · Nagano
- Togan Jiruwinter melon simmered in a thick chicken and mushroom broth · Aichi
- Tohei NabeTouhei nabe — a miso hot pot built from a giant conger eel once thrown back for being unprofitable · Fukuoka · Miso-based
- Tojiko Mameroasted soybeans bound in a sweet wheat-flour dough and steamed in bamboo bark · Kumamoto
- Tokachi WagyuHokkaido's rangeland wagyu, calved and finished across the Tokachi plain · Hokkaido
- Tokimiso RamenShimizu's ramen you flavor yourself by stirring in miso halfway through · Shizuoka · Miso
- Tokorotenchilled agar noodles cut from boiled Izu seaweed · Shizuoka
- Tokushima Ramendark pork-and-soy broth served with pork belly and raw egg · Tokushima · Tonkotsu — pork bone
- Tokyo Ramenthe classic soy broth built on chicken and dried fish · Tokyo · Shoyu — soy sauce
- Tokyo Shamothe fighting-fowl bloodline behind Edo's chicken hot pot · Tokyo
- Tokyo Xa slow-grown three-way cross bred by the Tokyo government · Tokyo
- Tomikura SobaRare mountain noodles bound with wild thistle-leaf fiber · Nagano
- Tomo Tenobe Ramenhand-pulled noodles from eastern Gunma's Tomo district · Gunma · Shoyu — soy sauce
- Tomosankakutri-tip — prized second only to the tenderloin for tenderness
- Tonburi Nagaimo Aekochia seeds tossed with grated yam · Akita
- Tonkatsubreaded deep-fried pork cutlet · Tokyo
- Tonkatsu Ramena whole fried pork cutlet on Okayama-style noodle soup · Okayama · Shoyu — soy sauce
- Tonkotsuspare ribs seared, doused in shochu, then simmered in miso and black sugar · Kagoshima
- Tonsokupig's trotters — collagen-rich, usually sold pre-boiled
- Tontoropork jowl/neck — nicknamed for its toro-like marbling
- Torafugutiger pufferfish — the prized, licensed fish of winter · White fish
- Tori ChukaChinese noodles served in soba broth · Yamagata · Shoyu — soy sauce
- Tori Motsunichicken giblets flash-glazed in a thick soy-sugar sauce · Yamanashi
- Tori-tentempura-style fried chicken · Oita
- Toridosechicken and rice porridge for New Year's and gatherings · Chiba
- Torigaia black-footed clam named for its bird-beak-shaped foot · Shellfish
- Torimeshisliced grilled chicken over rice with a savory-sweet sauce · Gunma
- Torimotsu Ramensoy ramen topped with simmered chicken giblets · Yamagata · Shoyu — soy sauce
- Toriniku no Sukiyakia whole chicken, offal included, simmered sweet and salty in a pot · Fukuoka · Sukiyaki-style (simmered in warishita)
- Torisashilightly seared chicken sliced thin and dipped in soy sauce, raw at the core · Kagoshima
- Tororograted mountain yam
- Tororo Gohangrated mountain yam over rice, eaten to settle the stomach · Hyogo
- Tororo Jirugrated mountain yam soup poured over barley rice · Shizuoka
- Tororo Konbukelp shaved into threads after a vinegar cure
- Tororo Konbu Onigiririce balls wrapped in shredded kelp · Toyama
- Tororo Manmagrated mountain yam over rice in miso broth · Akita
- Tororo Sobacold soba topped with grated mountain yam
- Toruko RaisuTurkey rice — pilaf, napolitan-style spaghetti, and a pork cutlet on one plate · Nagasaki · Rice dishes
- Tosa AkaushiKochi's own line of Brown Japanese cattle, bred nowhere else · Kochi
- Tosa Hachikin Jidorinamed for Kochi's spirited local women · Kochi
- Tosa Jirooffspring of a rare pheasant-like native fowl · Kochi
- Toshiake Udonwhite udon topped with red ingredients for the New Year · Kagawa
- Toshikoshi Sobasoba eaten on New Year's Eve, a custom tied to the turning year
- Toshitori-zenthe New Year's Eve feast set out for the year's incoming kami · Miyazaki
- Totsukawa Sanma Zushivinegared Pacific saury pressed onto sushi rice, or salt-fermented for New Year · Nara
- Tottori Gyukotsu Ramenbroth simmered from beef bones · Tottori · Besides shoyu, miso, shio and tonkotsu
- Tottori Wagyumeasured for oleic acid since 2011, following a champion sire's line · Tottori
- Toufu Miso Ramena miso broth built around chunks of tofu and scallion from Hitachiomiya · Ibaraki · Miso
- Toufu Ramena gentle soy broth topped with tofu and minced pork from Iwatsuki · Saitama · Shoyu — soy sauce
- Toukibi Butapork raised on Hokkaido-grown feed corn · Hokkaido
- Toukibi Meshirice cooked with cracked, wind-dried corn kernels · Miyazaki
- Toyama Blackjet-black soy broth built for rice · Toyama · Shoyu — soy sauce
- Toyama Kabu no Kasujirua sake-lees soup built on Yonezawa's firm heirloom turnip · Yamagata
- Toyohashi Chikuwaa 190-year chikuwa from Mikawa Bay · Aichi
- Tsubame Seabura Ramenniboshi soy under a snowfall of back fat · Niigata · Shoyu — soy sauce
- Tsubo-zukesun-dried daikon pickled sweet, a Kagoshima side to curry rice · Kagoshima
- Tsubojirua meatless soup of tofu, burdock, and konnyaku served at Buddhist memorial meals · Nagasaki
- Tsubonidried fern shoots simmered with root vegetables · Toyama
- Tsubonjirua clear soy-seasoned soup of chicken, kamaboko, and root vegetables served in odd numbers · Kumamoto
- Tsubugaia catch-all name for several whelks with a slow, chewy bite · Shellfish
- Tsugani Jirua soup pounded whole from a live river crab, shell and all · Kochi
- Tsugani Meshifreshwater crab cooked into the rice pot whole · Saga
- Tsugaru Inarizushipink, sweet mochi-rice pockets colored with red ginger · Aomori
- Tsugaru misoAomori's deep-red, long-aged cold-climate miso · Aomori
- Tsugaru Ramenniboshi broth of the Tsugaru region · Aomori · Shoyu — soy sauce
- Tsugaru SobaSoybean-bound noodles revived after decades out of kitchens · Aomori
- Tsugi Jirua spicy chili and tofu broth ladled from a shared pot · Gifu
- Tsuke Kenchinthick soba dipped into a hot root-vegetable kenchin soup · Ibaraki
- Tsuke NaporitanFuji City's tomato-broth noodles, eaten dipping-noodle style · Shizuoka
- Tsukementhick noodles dipped in a concentrated broth · Tokyo · Shoyu — soy sauce
- Tsukemono Misonicut pickled napa cabbage simmered in bean miso · Gifu
- Tsukino Shizukua Koshu grape coated whole in hardened sugar glaze · Yamanashi
- Tsukudaniseafood simmered dark in soy sauce · Tokyo
- Tsukuneminced chicken meatballs on a skewer
- Tsumikkohand-torn wheat dough simmered in a vegetable soup · Saitama
- Tsumirehand-torn fish dumplings
- Tsumire Nisimmered fish balls from Shimane's daily catch · Shimane
- Tsunki Dago Jiruhand-torn wheat dumplings simmered with seasonal vegetables · Saga
- Tsuruga Ramennight-stall soy ramen of a harbor town · Fukui · Shoyu — soy sauce
- Tsuruoka Bushikei Ramensoy ramen layered with dried-fish stock · Yamagata · Shoyu — soy sauce
- Tsushimacooked tofu tossed with vegetables in a sweet-vinegar dressing · Yamaguchi
- Tsutokkosweet rice parcels steamed in horse chestnut leaves · Saitama
- Tsutsumi Meshibuckwheat porridge ladled over a bed of rice · Tokushima
- Tsuwabuki no Aburaitamebitter greens simmered soft with fried tofu, soy, and sugar · Miyazaki
- TsuyahimeYamagata's glossy, restrained-sweetness flagship
- Tsuyama Horumon Udonpan-fried udon tossed with offal · Okayama
- Tsuyu Nishimedried herring and straw-wrapped tofu simmered in a seasoned broth · Fukushima
N150
- Naabeeraa Nbushiiyoung loofah simmered thick with miso pork belly · Okinawa
- Nabeyaki Ramenramen served boiling in an earthen pot · Kochi · Shoyu — soy sauce
- Nabeyaki Udonudon simmered and served bubbling in its own small earthen pot
- Nada no SakeNada sake — the hard-water style of Kobe and Nishinomiya · Hyogo
- Nadofutofu curdled together with seasonal wild greens or flowers · Miyazaki
- Nagahama Ramenthe fish-market bowl behind Hakata's thin noodle · Fukuoka · Tonkotsu — pork bone
- Nagaoka Shoga Ramensoy broth warmed through with ginger · Niigata · Shoyu — soy sauce
- Nagasaki ChamponThe founding dish of Japan's champon noodle family, born in 1899 Nagasaki · Nagasaki
- Nagasaki Milk SeekiNagasaki milk seiki — a spoon-eaten frozen dessert of milk, egg, and crushed ice · Nagasaki
- Nagasaki Tempurafish and vegetables in a sweetened batter, eaten without dipping sauce · Nagasaki
- Nagasaki Tsushima JidoriTsushima Jidori — a near-vanished island fowl once used to entertain envoys · Nagasaki
- Nagasaki Wagyuraised where sea breezes cross a coastline of peninsulas and islands · Nagasaki
- Nagato Yakitoria yakitori town eaten with garlic powder · Yamaguchi
- Nagoya CochinJapan's first registered domestic chicken breed · Aichi
- Naisho Mochihalf-pounded rice cake made quietly without a mortar · Mie
- Nakami Jirua clear soup of well-cleaned pork intestine and stomach · Okinawa
- Nakaminato YakisobaIbaraki's fishing-port yakisoba with hand-stretched steamed noodles · Ibaraki
- Nakashibetsu Milky Ramenlocal milk poured into the broth · Hokkaido · Miso
- Nama Yatsuhashia soft, unbaked version of yatsuhashi, often folded around sweet filling · Kyoto · Other styles
- Nama Yubathe fresh skin skimmed from simmering soy milk · Yamanashi
- Namabushi to Negi no Nimonohalf-dried bonito simmered with sweet local scallions · Nara
- Namagusa Jirua clear soup built on whole grilled mackerel · Fukui
- Namagusa Koukodaikon pickled in a broth of simmered salted sardines · Niigata
- Namakoa sea-floor grazer eaten cold for its crunch, not its flavor · Other styles
- Namako no Sunomonosea cucumber with grated daikon and vinegar · Ishikawa
- Namaribushi to Shiro Tamanegi no Saladsmoked half-dried bonito tossed with sweet white onion · Shizuoka
- Namazakesake bottled without any pasteurization
- Namazucatfish — a whiskered river fish revived as a regional specialty · Freshwater fish
- Namazu no Tempuradeep-fried catfish from Itakura's waterways · Gunma
- Nameroupounded raw fish with miso from the Boso coast · Chiba
- Nameta Garei Nitsukesimmered slime flounder for New Year's · Miyagi
- Nametakeenoki mushrooms simmered in soy sauce
- Namie YakisobaFukushima yakisoba built on noodles about three times the usual thickness · Fukushima
- Nanairo Oaeseven summer vegetables dressed in sesame, miso, and sugar · Nara
- Nanatoko-zushia rice porridge of seven greens, gathered from seven neighboring homes · Miyazaki
- Nanatsuboshia cooled-and-still-tasty Hokkaido standard
- Nanban-zukefried fish marinated in sweet vinegar
- Nanbu Kashiwaa multi-way cross bred for flavor and economy · Iwate
- Nanbu Senbeia thick, plain wheat-flour cracker baked in a round iron mold · Aomori · Dry confections
- Nankan-age Makizushisushi rolled in sweet-simmered fried tofu skin instead of nori · Kumamoto
- Nara Chameshirice cooked with chestnuts and red beans in green tea · Kanagawa
- Nara Kaki Namasudaikon and carrot in vinegar, sweetened with dried persimmon · Nara
- Nara Noppeia thick vegetable stew made for the Kasuga shrine's December festival · Nara
- Nara-aesimmered vegetables tossed with chopped narazuke pickles · Nara
- Nara-zukemelon repacked in sake lees until it turns the color of amber · Nara
- Naraeseven vegetables and fried tofu dressed in a sweet vinegar · Tokushima
- Narezushifish and rice fermented together, the oldest form sushi took
- Narutomakithe swirl-patterned fish roll · Shizuoka
- Nasu Iristir-fried eggplant with aburafu wheat gluten · Miyagi
- Nasu no Akajiso Makimiso-glazed eggplant wrapped in red shiso · Aomori
- Nasu no Hanazushipickled eggplant layered with rice and chrysanthemum · Akita
- Nasu no Orandanieggplant simmered sweet and savory · Ishikawa
- Nasu SomenKagawa nasu somen — eggplant and somen noodles simmered in dashi · Kagawa
- Nasu Someneggplant simmered with wheat noodles · Ishikawa
- Nasu to Ingen no Abura Misoeggplant and green beans stir-fried in sweet miso · Tochigi
- Natsumikan Gashicandied peel from the sour orange that saved a samurai town · Yamaguchi
- Nattofermented soybeans
- Natto Jirupureed fermented soybean miso soup · Akita
- Natto Mochimochi filled with or wrapped around fermented soybeans · Kyoto
- Nattojirua winter miso soup thickened with mashed fermented soybeans · Yamagata
- Nattoo PasutaNatto pasta — pasta tossed with fermented soybeans in soy sauce and butter · Pasta
- Nebuto no Karaagedeep-fried small cardinalfish from the Seto Inland Sea · Hiroshima
- Neckbeef neck — a hard-working muscle rich in flavor
- Negi to Satsumaimo no Nutaleek and sweet potato dressed in sweet vinegar miso · Kochi
- Negimachicken and long onion on one skewer
- Negima Nabetuna and leek hot pot, the original negima · Tokyo · Soy-based & yosenabe
- NeginutaNeginuta (Gunma) — steamed leek dressed in sweet vinegar-miso · Gunma
- NeginutaNeginuta (Saitama) — steamed leek dressed in sweet vinegar-miso · Saitama
- Negitorominced fatty tuna scraps mounded on a rice cup, wrapped in nori
- Negitoro-donminced fatty tuna and scallion rice bowl
- Nejitwisted short noodles tossed in sweet red bean paste · Saitama
- Neri Yokana dense, firmly set, long-keeping form of yokan · Yokan and agar jellies
- Nerikiria soft, moldable bean-paste sweet worked into seasonal shapes · Other styles
- Nerikomia glossy, kudzu-thickened sweet vegetable stew · Aomori
- Nerikuripounded sweet potato and mochi, rolled in sweetened soybean flour · Miyazaki
- New Tantanmenegg-drop chili soup, Kawasaki style · Kanagawa · Besides shoyu, miso, shio and tonkotsu
- Nezushisalted trout, daikon, and rice fermented with koji for New Year's · Gifu
- Ni-hamaguriclam simmered in a sweet soy broth and glazed with its own reduced liquid
- Niaekkoroot vegetables and tofu stir-fried and simmered dry · Aomori
- Niailotus root and burdock simmered and finished with vinegar · Ibaraki
- Niboutowide flat noodles simmered straight into soy broth · Saitama
- Nigiri-zushihand-pressed sushi, the form that came to mean 'sushi' itself
- Nigomea Jodo Shinshu memorial-day stew of azuki beans and vegetables · Hiroshima
- Nigomichicken, chestnut, and red bean simmered with root vegetables for an autumn shrine festival · Saga
- NigomiOmura nigomi — chicken, peanuts, and root vegetables diced small and simmered together · Nagasaki
- Nigomi Udonmountain-village udon simmered straight in the pot · Kanagawa
- Nigorizakecloudy sake pressed through a coarse cloth
- Niguia broth-heavy simmered dish eaten first as soup, then again as a stew · Fukuoka
- Nihachi Sobasoba noodles mixed at a roughly 8:2 ratio of buckwheat to wheat flour
- NihonshuJapan's traditional rice-brewed sake
- Niigata Assari Shoyu RamenNiigata Light Soy Ramen — a clear broth built for the last bowl after drinking · Niigata · Shoyu — soy sauce
- Niigata Mabo Ramenmapo tofu ladled thick and hot over a bowl of noodles · Niigata · Besides shoyu, miso, shio and tonkotsu
- Niigata no SakeNiigata sake — the light, dry style of snow country · Niigata
- Niigata Noukou Miso RamenNiigata Rich Miso Ramen — a thick miso bowl served with its own pitcher of diluting broth · Niigata · Miso
- Niimi Kenchin Sobahot soba under a vegetable-and-tofu broth · Okayama
- Niimi Ramena soy ramen built on wild boar · Okayama · Shoyu — soy sauce
- Niimojitaro stem pickled tart and chilled for summer · Saga
- Niji no Kiramekia nationwide variety bred to withstand hot summers
- Nijimasurainbow trout — an introduced trout now farmed across Japan · Freshwater fish
- Nikomarua high-temperature-resistant variety from Kyushu
- Niku Chukachilled Chinese noodles in sweet-salty hen tare · Yamagata · Shoyu — soy sauce
- Niku Udonkake udon topped with sweet-and-savory simmered beef
- Niku-zushiseared beef or horse laid over vinegared rice, sushi's meat turn
- Nikudango no AmazuanNikudango — deep-fried ground pork meatballs glazed in a sweet-and-sour sauce
- Nikudofubeef and tofu simmered sukiyaki-style with Kujo green onion · Kyoto
- Nikutena fold-in-half okonomiyaki topped with sweet-simmered beef tendon · Hyogo
- Nimisoroot vegetables simmered and reheated repeatedly in red miso · Aichi
- Ninashredded daikon pan-simmered with fried tofu and dried sardine · Hiroshima
- Ninasalted greens simmered with crushed soybeans · Niigata
- Ninjin Shirishiriishredded carrot stir-fried and bound with egg · Okinawa
- Ninohe Gokoku RamenNinohe Five-Grain Ramen — millet country's noodle, not its broth · Iwate · Besides shoyu, miso, shio and tonkotsu
- Nira Reba ItameNira-reba itame — stir-fried liver and garlic chives in a soy-oyster sauce glaze
- Nira Senbeia thin pan-fried wheat batter with chives and miso · Nagano
- Nishimea soy-simmered assembly of seared tofu, root vegetables and dried mountain greens · Iwate
- Nishimetaro, root vegetables, and konjac simmered slowly in soy sauce · Tochigi
- Nishinherring — the fish that built Hokkaido's coastal fortunes · Blue-backed fish
- Nishin Nasudried herring simmered with eggplant · Kyoto
- Nishin no Konbumakiherring rolled in kelp · Ishikawa
- Nishin Sobaherring simmered sweet, laid over soba · Hokkaido
- Nishin to Takenoko no Nitsukedried herring and bamboo shoot simmered sweet · Tochigi
- Nishin-zushiherring and daikon sushi that followed the Kitamae trade ships to Fukui · Fukui
- Nishio no MatchaNishio matcha — Aichi's registered matcha brand region · Aichi · By growing region
- Nita Kumojisour leaf pickles simmered fresh with sesame oil · Gifu
- Niwatori-jirua clear soup made from the whole chicken carcass and offcuts · Oita
- Nmukuji Puttoruusweet-potato starch worked glossy in a hot pan · Okinawa
- Nodoguroblackthroat seaperch — a deep-red fish nicknamed 'nodoguro' for its black throat · White fish
- Noppea thick, simmered taro dish with scallop, salmon and vegetables · Niigata
- Noppe Jirua root vegetable soup thickened with starch · Saga
- Noppeia thick root-vegetable stew that settles into a simmered dish · Mie
- Noppeiroot vegetables and chicken simmered with a light cornstarch thickening · Yamaguchi
- Norabouna no Ohitashiblanched norabou greens dressed simply · Kanagawa
- Noria seaweed that dries and drenches between two daily tides
- Nori no TsukudaniNori tsukudani — nori simmered dark in soy sauce
- NosabaNousaba — sun-dried shark cured in a New Year marinade · Fukuoka
- Noshikomi Udonmountain-work udon rolled and dropped straight into the pot · Tokyo
- Notamochipounded rice topped with a sweet mashed edamame paste · Nagano
- Noto Butapork graded at Kanazawa's meat market · Ishikawa
- Noto Gyubred from three Tajima sires brought to the peninsula in 1892 · Ishikawa
- Noto saltsalt hand-carried up the beach in Japan's last agehama fields · Ishikawa
- Noukou Tsugaru Niboshi RamenRich Tsugaru Niboshi Ramen — the dried-sardine broth, turned up · Aomori · Shoyu — soy sauce
- NoyakiIzumo's skewerless, fire-baked fish cake · Shimane
- Nozawana-zukepickled leaf mustard from a Nagano hot-spring village · Nagano
- Nukamiso Dakisardine or mackerel simmered in an aged rice-bran pickling paste · Fukuoka
- Nukazukevegetables (and sometimes fish) fermented in a living rice-bran bed
- Nupperoot vegetables and konnyaku simmered with chicken into a thick, starch-bound stew · Nagasaki
- Nuppei Jirua thickened tofu and mushroom soup for Buddhist observances · Iwate
- Nutaleek and whale tail dressed in sweet white miso vinegar · Yamaguchi
- Nuta-imoboiled taro dressed in a sweet sesame-miso sauce · Miyazaki
- Nyumenthin wheat noodles served warm in a light dashi broth · Nara
- Nyuzen Brown Ramena secret miso built from local rice, soybeans, and Kurobe fan-water · Toyama · Miso
H/F/B/P285
- Bachi Jirusoup made from the trimmed ends of hand-stretched somen · Okayama
- Bafun Unia small, dark urchin named for resembling horse droppings · Other styles
- Bai no Nimonowhole whelk simmered in the shell · Toyama
- Bakagaia clam better known by its polite market name, aoyagi · Shellfish
- Bakke Misobutterbur sprout miso paste · Miyagi
- Bakudan Onigiria rice ball wrapped whole in Oki rock nori · Shimane
- Bambanjishredded steamed chicken with a sesame sauce, a cold dish adapted in Japan
- Banchaeveryday tea from later-picked, coarser leaves · Fermented and bancha teas
- Bandai Mochifirm rice pounded on a board, from Nikko's Kuriyama district · Tochigi
- Baniku Chashu Ramensoy ramen topped with horse meat char siu · Yamagata · Shoyu — soy sauce
- Baniku Sobasoba topped with sweet-simmered horse meat · Kumamoto
- Banshu Ramennoticeably sweet soy broth of Nishiwaki · Hyogo · Shoyu — soy sauce
- Banshu Tenobe SomenHyogo's noodle industry, built on wheat, river water, and sea salt · Hyogo
- Barapork belly — layered lean and fat, the base for spare ribs
- Bara (Karubi)short rib — the classic cut behind the word karubi
- Barappa Manjusteamed bun wrapped in catbrier leaf · Chiba
- BarazushiKagawa barazushi — scattered sushi rice mixed with simmered vegetables and seafood · Kagawa
- Basashiraw horse meat sliced thin and dipped in hot-mustard miso · Fukushima
- Basashithinly sliced raw horse meat dipped in sweet soy sauce · Kumamoto
- BasashiYamanashi basashi — raw horse meat sliced thin and dipped in soy sauce · Yamanashi
- Batteravinegared mackerel pressed sushi wrapped in kelp · Osaka
- Battou Jiruhand-torn wheat dumplings in a vegetable miso soup · Tochigi
- Beka NabeBekanabe — herring pickled in rice bran, simmered in a hot pot · Ishikawa · Miso-based
- Bekkosoy-flavored agar jelly with swirled egg · Toyama
- Bekomochia marbled steamed mochi cake for the boys' festival · Aomori
- Bekomochileaf-shaped two-tone rice cake · Hokkaido
- Beni Shoga Tendeep-fried red pickled ginger · Osaka
- Beni-zuiki to Aburaage no TaitanBeni-zuiki no taitan — red taro leaf-stalks simmered with fried tofu · Osaka
- Beppu ReimenA postwar returnee's cold noodle, refit with a Japanese fish stock · Oita
- Beta Mochia flattened wheat-flour cake dusted with kinako or draped in sweet red bean · Fukuoka
- Betokon Ramena garlic-and-chili stamina bowl born from a Manchuria repatriate's kitchen · Aichi · Besides shoyu, miso, shio and tonkotsu
- Bettara-zukedaikon pickled sweet in rice malt, a Nihonbashi autumn tradition · Tokyo
- Bibai no TorimeshiBibai torimeshi — chicken and rice from Bibai · Hokkaido
- Bibai Yakitorithe whole bird on a single skewer · Hokkaido
- Biifu ShichuuBeef stew — beef and root vegetables simmered in a demi-glace-style sauce · Meat
- Biratori Wagyudescended from breeding stock brought from Shimane in 1962 · Hokkaido
- Bishu Nabesake-simmered chicken and pork hot pot of the brewers' town · Hiroshima · Mizutaki & chiri (light broth)
- Biwamasu Sashimiraw slices of Lake Biwa's endemic trout · Shiga
- Bo-zushifish and rice rolled bar-shaped with a bamboo mat
- Bodara-nibone-dry salt cod, soaked a week and simmered soft over days · Fukushima
- Bokkakea thick vegetable broth poured hot over freshly cooked rice · Fukui
- Bokumeshimixed rice with simmered eel and burdock root · Shizuoka
- Bon Jirua vegetable-packed miso soup made without fish stock for Obon · Mie
- Bonjirichicken tail, the fattiest cut
- Botamochipounded rice topped with sweet bean paste for equinox and Obon · Tochigi
- Botan Ebia large pink prawn named for its peony-like spots · Shrimp and crab
- Botan Nabewild boar and vegetable hot pot in a miso broth · Hyogo · Miso-based
- Botan-ebispot prawn, a rarer and richer relative served raw
- Bote Chatea whisked to a froth over black-bean rice, a temple festival treat · Ehime
- Bouria whole parent taro simmered for two days, eaten in place of New Year's mochi · Wakayama
- Boze no Sugata-zushiwhole butterfish sushi shaped for Tokushima's autumn festival · Tokushima
- Bukkake Udonchilled noodles doused in a concentrated sauce, tossed with the toppings
- Buriyellowtail — a winter fish whose name changes as it grows · Blue-backed fish
- Buri Daikonyellowtail simmered with daikon radish · Ishikawa
- Buri DaikonKagoshima buri daikon — yellowtail and daikon simmered together, built on farmed buri · Kagoshima
- Buri Daikonyellowtail simmered with daikon, Toyama style · Toyama
- Buri ZoniNew Year's mochi soup with yellowtail · Okayama
- Burishabuyellowtail shabu-shabu · Toyama · Shabu-shabu style
- Buta Hone Yasaibone-in pork and island vegetables simmered for New Year's Eve · Kagoshima
- Buta Jirupork and root vegetables in a sweet, low-salt barley-miso broth · Kagoshima
- Buta Misopork and miso pounded together into a keeping paste, spooned onto rice · Kagoshima
- Butaaeoctopus and eggplant stir-fried in sweet miso, named for the pork it once stood in for · Kumamoto
- Fu no Karashi-aewheat gluten and cucumber dressed in hot mustard miso · Fukui
- Fuchu-yakiHiroshima-style okonomiyaki with ground meat worked into the batter · Hiroshima
- FufufuToyama's heat- and disease-resistant new brand
- Fugu no Karaagedeep-fried pufferfish, a homely counterpart to fugu sashimi · Yamaguchi
- Fugu no Ko no Kasuzukepuffer fish roe cured in salt and sake lees · Niigata
- Fuji KinkaShizuoka's own cross of Chinese Jinhua stock and a local Duroc line · Shizuoka
- Fujieda Asa Ramenmorning ramen, hot bowl then cold bowl · Shizuoka · Shoyu — soy sauce
- Fujinomiya YakisobaPostwar Shizuoka yakisoba with chewy steamed noodles and pork-lard bits · Shizuoka
- Fujioka Ramenclear soy broth of a quiet Gunma town · Gunma · Shoyu — soy sauce
- Fuka no Yuzarashiparboiled shark sliced thin and dressed in hot mustard miso · Ehime
- Fukagawa-donclam and miso rice bowl · Tokyo
- Fukamushi Senchasencha steamed for extra long · Green tea
- Fukashi Nasusteamed eggplant chilled and served with mustard soy sauce · Niigata
- Fuki Dawararice wrapped in butterbur leaf as a harvest offering · Mie
- Fuki Dawarasalted rice and soybeans wrapped in butterbur leaves, offered at rice planting · Nara
- Fuki no Nitsukea thick-stemmed local butterbur simmered in dashi · Aichi
- Fukinoto Misobutterbur sprouts folded into sweetened miso · Shimane
- Fuku Sashipaper-thin pufferfish sashimi arranged in a chrysanthemum pattern · Yamaguchi
- Fukui Sōsu KatsudonFukui-style sauce-dipped pork cutlet rice bowl · Fukui
- Fukujin-zukeseven vegetables diced and steeped in soy sauce, curry rice's usual companion · Tokyo
- Fukumenflaked white fish over konjac noodles, colored to mark the four seasons · Ehime
- Fukure Gashibaking-soda-leavened black-sugar cake, steamed until it puffs up · Kagoshima
- Fukushima Tori Paitanchicken broth from the prefecture's three brand hens · Fukushima · Shio — salt
- Funacrucian carp — the fish behind Japan's oldest sushi · Freshwater fish
- Funa Misocrucian carp simmered for hours with soybeans in red miso · Aichi
- Funa-zushifermented crucian carp, the archetype of Japan's oldest sushi · Shiga
- Funabashi Sauce Ramena ramen built on Worcestershire sauce instead of soy · Chiba · Besides shoyu, miso, shio and tonkotsu
- Funameshicrucian carp broth ladled over rice · Okayama
- Funamisocrucian carp slow-simmered with soybeans in red miso · Gifu
- Funankoguiwhole crucian carp wrapped in kelp and slow-simmered with root vegetables · Saga
- Funayakia flour-and-water crepe folded into a boat shape
- Furikakedry rice seasoning
- Furisodechicken shoulder meat — between the wing and the breast
- Furofuki Daikondaikon simmered soft and topped with sweet red miso · Aichi
- Furofuki DaikonKyoto's giant Shogoin turnip-shaped daikon, simmered and topped with miso · Kyoto
- Furu Takuan no Nimonoaged, sour takuan pickle simmered fresh again · Fukui
- Fushimi no SakeFushimi sake — the soft-water style of Kyoto · Kyoto
- Fusube Mochimochi with smoke-cured loach and root vegetables · Miyagi
- Futatabi Dangomugwort dumplings kneaded twice for an extra-soft, fluffy texture · Miyazaki
- Futomaki ZushiBoso's picture-cut sushi roll · Chiba
- Futsu Mochimugwort mochi filled with sweet bean paste · Saga
- Fuukashimiso soup from steamed asari clams · Chiba
- Fuwafuwa Natto-yakiHiroshima-style okonomiyaki with natto and mountain yam · Hiroshima
- Ha Ninniku no Nutaa vinegar-miso dressing of ground garlic greens, poured over raw fish · Kochi
- Haba ZoniNew Year's mochi soup with dried habanori seaweed · Chiba
- Hachiku to Endo no Nimonoslender purple-skinned bamboo shoot simmered with fresh peas · Kochi
- Hachinohe Ramenlight soy with dried fish and local chicken · Aomori · Shoyu — soy sauce
- Hachinosuhoneycomb tripe — the second stomach's textured lining
- Hachioji Ramensoy broth under a layer of chopped raw onion · Tokyo · Shoyu — soy sauce
- HaenukiYamagata's steady, everyday-table standard
- Hage Dangonew-wheat dumplings mottled with sweet red bean paste · Kagawa
- Hakata Jidoribred to suit Fukuoka's mizutaki hot pot · Fukuoka
- Hakata no GomasabaGoma saba — thin-sliced raw mackerel dressed with sesame and soy · Fukuoka
- Hakata Ramencloudy pork broth with very thin noodles and refills · Fukuoka · Tonkotsu — pork bone
- Hakata UdonSoft noodles from the temple town where udon itself began · Fukuoka
- Hakata Wagyucalves bought in from across Kyushu, finished on Fukuoka's own rice straw · Fukuoka
- Hakata Zonia New Year mochi soup built around yellowtail and a leafy green called katsuo-na · Fukuoka
- Hako-zushiOsaka's box-pressed sushi, older than nigiri · Osaka
- Hakodate Ramenclear salt broth, among the oldest ramen styles in Japan · Hokkaido · Shio — salt
- Hamaguria clam whose two shells fit no other pair, hence its wedding role · Shellfish
- Hamaguri Gohanrice cooked with clams from the Kashima coast · Ibaraki
- Hamana Misoa sweet-fermented paste of malted rice, beans, and pickled eggplant · Fukui
- Hamopike conger — the summer fish of Kyoto's Gion Festival · Other styles
- Hamo Nabepike conger simmered with onion and potato, Senshu-style · Osaka · Mizutaki & chiri (light broth)
- Hamo no Yakimonogrilled pike conger, a fixture of Kyoto's Gion Festival table · Kyoto
- Hamo-sukiconger pike eel and Awaji onion simmered in a seasoned broth · Hyogo · Soy-based & yosenabe
- Hamokawa Zakuzakugrilled pike-conger skin and cucumber in sweet vinegar · Osaka
- Hana Ingen no Nimamesweet-simmered scarlet runner beans from the highlands · Gunma
- Hanahajikijulienned vegetables and shrimp fanned on a plate and dipped in hot mustard vinegar-miso · Nagasaki
- Hanasakigania crab that turns flower-red only when boiled · Shrimp and crab
- HanazakeYonaguni's high-proof spirit · Okinawa · Brown sugar and awamori
- HanbaaguHamburg steak — a pan-fried patty of ground beef or beef and pork · Meat
- Handa SomenTokushima's thicker, chewier take on hand-pulled noodles · Tokushima
- Hange Dangoa wheat dumpling wrapped in myoga leaf, made for the day farm labor gets a rest · Kochi
- Hangesho Mochicracked wheat pounded with glutinous rice, made at the close of rice planting · Nara
- Hangoroshihalf-pounded rice rolled in sweet bean paste or soybean flour · Nagano
- HangoroshiTokushima han-goroshi — an ohagi-style rice cake mashed only halfway · Tokushima
- Hanpenairy, half-moon white fish cake
- Hansuke Dofugrilled eel heads simmered with tofu and green onion · Osaka
- Happa Zushia block sushi of salted trout wrapped in tung tree leaves · Fukui
- Happo Seishusparkling sake
- Happosaia stir-fry of pork and mixed vegetables in a thick soy-chicken sauce
- Harako Meshirice piled high with soy-marinated salmon roe · Fukushima
- Harako Meshisalmon and salmon roe rice from Watari · Miyagi
- Haramioutside skirt — tender, rich offal often mistaken for lean meat
- Harihari-zukethick-cut dried daikon pickled crisp in soy and kelp, from Miura · Kanagawa
- Harumakithin-wrappered Japanese spring rolls fried until crisp
- Hassuna mixed simmered dish of chicken, fish trim, and root vegetables · Hiroshima
- Hasu Gyodengrilled Lake Biwa hasu fish glazed with sweet miso · Shiga
- Hasu no Sanbailotus root and carrot dressed in a three-part vinegar sauce · Yamaguchi
- Hasuimo no Kuki no Sunomonocrisp taro stems dressed with tachiuo in sweet vinegar · Tokushima
- Hasuimo no Sunomonoraw lotus-taro stem and grilled horse mackerel in vinegar · Yamaguchi
- Hasumushisteamed grated lotus root with white fish · Ishikawa
- Hatagrouper — a broad family of warm-water fish prized for firm white flesh · White fish
- Hatagonbo Zushia stout local burdock hollowed out and packed with sushi rice · Wakayama
- Hatahatasandfish — the winter fish that gives Akita its name-day thunder · White fish
- Hatahata no Karaagewhole sandfish deep-fried until the bones turn crisp · Hyogo
- Hatahata no Yuagescaleless sailfin sandfish simply boiled and served with soy · Yamagata
- Hatahata ZushiHatahata Zushi (Tottori) — vinegared sandfish stuffed with seasoned okara, no rice · Tottori
- Hatahata-zushifermented sandfish sushi for a New Year that can't start without it · Akita
- Hatcho misoOkazaki's deep-black, two-year soybean miso · Aichi
- Hatoshishrimp paste sandwich fritter · Nagasaki
- Hatsupork heart — low-fat and mild, close to the beef version
- Hatsubeef heart — lean, mild-flavored and low in fat
- Hatsuchicken heart — small, mild, and quick to cook
- Hatsumotochicken ventricle — the base of the heart, taken in only small amounts
- Hatsuuma Dangorice-flour dumplings shaped like silkworm cocoons · Gifu
- Hattobuckwheat and glutinous rice dough cut into diamonds and boiled · Fukushima
- Hatto Jiruhand-stretched wheat dumpling soup · Miyagi
- Hayama Kogen Butapork from a breeding farm at the foot of Mt. Hayama · Fukushima
- Hayashi RaisuHayashi rice — sliced beef and onion in a demi-glace-style sauce over rice · Tokyo · Rice dishes
- Haze Tsukudanigoby fish simmered down in dark tamari soy sauce · Aichi
- Hazushisweet bean sushi wrapped in tung tree leaves · Fukui
- Hebo Meshirice mixed with simmered giant hornet larvae · Aichi
- Hebo Meshirice mixed with sweet-simmered wasp larvae · Gifu
- Hecchoko Dangodimpled millet dumplings simmered in sweet red-bean soup · Iwate
- Hechima Jiruyoung loofah simmered in barley miso, ladled over a bowl of somen · Kagoshima
- Hegi SobaGlossy noodles bound with seaweed, laid in wave-folded servings · Niigata
- Hekaa sukiyaki-style seafood hot pot in a flat iron pan · Shimane
- Herahera Dangoflat dumplings coated in sweet bean paste · Kanagawa
- Heshikomackerel salted and then aged for months in rice bran · Fukui
- Heso Mochia dimpled rice dumpling set out for the harvest moon · Shizuoka
- Hesodaikon no NishimeHesodaikon nishime — simmered sun-dried daikon rounds · Miyagi
- Hida Akakabu-zukea red turnip pickle that turns a mountain valley's winter table crimson · Gifu
- Hida Gyubuilt on the line of a single famed sire · Gifu
- Hidaka Konbua soft-cooking kelp eaten as much as it flavors
- Hie-zushimillet and wild boar simmered into a porridge for the long winter · Miyazaki
- Higashihiroshima Koi JidoriHiroshima's only branded jidori · Hiroshima
- Higashimatsuyama Yakitoripork cheek skewers with spicy miso · Saitama
- Hiijaa Jirugoat simmered long with mugwort and bitter greens · Okinawa
- Hijikia black, mineral-rich seaweed dried into small dark strands
- Hikadoa soy-seasoned stew of fish or chicken and root vegetables, thickened with grated sweet potato · Nagasaki
- Hikigurumisoba flour milled from the whole grain, husk and all
- Hikitoshia home-raised chicken hot pot thickened with iki-doufu and somen · Nagasaki
- Hikiwari Nattocrushed, skinned soybeans fermented into natto
- Himakajima Takomeshirice cooked with raw octopus until it turns faintly pink · Aichi
- Himeichi to Mikan no Karashinia small sea-bream stand-in simmered with citrus peel and hot mustard · Kochi
- HimenomochiKumamoto's smooth, low-cracking mochi rice
- Himi UdonHand-stretched noodles from a fishing town on the Toyama coast · Toyama
- Hina Manjurice-dough buns shaped like flowers and rabbits for the Girls' Festival · Iwate
- Hinai-jidoriAkita's native breed behind the region's chicken hot pot · Akita
- Hinezushifish fermented with rice in a wooden tub · Ishikawa
- Hinohikaria heat-tolerant favorite across western Japan
- Hiramasayellowtail amberjack — a summer fish valued above buri by many chefs · White fish
- Hirameolive flounder — a lean, prized winter flatfish · White fish
- Hirame no Kobujimeflounder sandwiched between sheets of kelp to draw out extra umami
- Hiratsuka-kei TanmenHiratsuka Tanmen — a clear, vinegar-edged vegetable noodle soup · Kanagawa · Shio — salt
- Hirauchi TanmenKofu's flat-noodle tanmen loaded with vegetables · Yamanashi · Shio — salt
- Hirayachian Okinawan wheat-flour pancake scattered with garlic chives
- Hirebeef tenderloin — the leanest, most delicate cut
- Hirepork tenderloin — the leanest and most tender pork cut
- Hiroshima Gyufinished in the cool climate of Hiroshima's northern Chugoku mountains · Hiroshima
- Hiroshima Kaki Ramena salt broth built on oyster liquor · Hiroshima · Shio — salt
- Hiroshima no SakeHiroshima sake — the soft-water brewing method behind ginjo · Hiroshima
- Hiroshima OkonomiyakiHiroshima-style okonomiyaki — cabbage, pork, and noodles steamed in layers · Hiroshima
- Hiroshima Ramenpork broth softened with soy sauce and vegetables · Hiroshima · Tonkotsu — pork bone
- Hiroshima Tsukemenchilled noodles dipped in a spicy soy sauce · Hiroshima · Shoyu — soy sauce
- Hiroshimana-zukea mild, faintly peppery leaf pickle grown only around Hiroshima · Hiroshima
- Hiruzen Okowafive-ingredient sticky rice from the Hiruzen highlands · Okayama
- Hiruzen YakisobaOkayama highland yakisoba fried in a house miso sauce · Okayama
- Hita YakisobaOita noodles fried hard on the griddle until the edges turn crisp · Oita
- Hitachi Gyudescended from black cattle first kept at a 19th-century domain pasture · Ibaraki
- Hitashi Mameboiled green soybeans steeped in a light dashi · Nagano
- Hitokawa Zushia box sushi pressed in four or five colorful layers · Shiga
- Hitomeborea cold-hardy Koshihikari relative from Miyagi
- Hittsumihand-torn wheat dough simmered in a chicken and root vegetable soup · Aomori
- Hittsumihand-torn wheat dough simmered with chicken and root vegetables · Iwate
- Hiyajirucold sesame-miso soup poured over noodles or rice in summer · Saitama
- Hiyajiruseasonal vegetables served in a cold, savory soaking broth · Yamagata
- Hiyaoroshisake pasteurized once and released in autumn
- Hiyashi Chukachilled ramen noodles topped with shredded egg, ham, and vegetables in a tangy sauce
- Hiyashi Ramenchilled ramen served with ice · Yamagata · Shoyu — soy sauce
- Hiyashi Udona general name for cold udon dishes eaten to beat the summer heat
- Hiyashijiru Miso JitateHiyashijiru — a chilled miso soup with cucumber and shiso · Niigata
- Hiza Nankotsuchicken knee cartilage — crunchier than the breastbone kind
- Hizu Namasuvinegared salmon head cartilage with daikon and carrot · Iwate
- Hoba Makisweet rice dumplings steamed in magnolia leaves · Nagano
- Hoba Misomiso grilled on a magnolia leaf with scallion and mushroom · Gifu
- Hobazushivinegared rice wrapped in magnolia leaves · Gifu
- Hobogurnard — a spiny, winged fish valued for its firm winter flesh · White fish
- Hochowheat noodles hand-stretched to over two meters, eaten dipped in broth · Oita
- Hohonikubeef cheek — a hard-working, gelatin-rich muscle
- HoikoroJapanese-style twice-cooked pork stir-fried with cabbage in a sweet miso glaze · Tokyo
- Hojicharoasted green tea · Green tea
- Hokkai Jidoria three-way cross raised on the Tokachi plain · Hokkaido
- Hokkaido Whey Butapork finished on cheesemaking whey · Hokkaido
- HokkeOkhotsk atka mackerel — the grilled fish of Hokkaido izakaya · White fish
- Hokki Meshirice cooked in the broth of local surf clams · Fukushima
- Hokki Meshisurf clam rice from Yamamoto · Miyagi
- Hokkigaia cold-water clam whose orange foot turns a dish crimson · Shellfish
- Hon mirintrue mirin — the brewed rice sweet-sake seasoning
- Hone Kajiribone-in wild boar or pork simmered for hours and eaten by hand · Kumamoto
- Honjozo-shuHonjozo — sake milled to 70% or less with a touch of added alcohol
- Honkosanthe shojin meal served at Jodo Shinshu's autumn memorial gathering · Fukui
- Hoonko Ryorithe memorial feast for Jodo Shinshu's founder · Toyama
- Horaku Yakisea bream and shellfish steamed whole over hot stones, no water · Ehime
- HorusobaTottori's beef-offal yakisoba fried in a miso tare · Tottori
- Hoshi Daikon no Nishimesimmered sun-dried daikon strung up to cure · Shimane
- Hoshi Imosweet potato slices sun- and wind-dried into a chewy sweet · Ibaraki
- Hoshi Mochifreeze-dried rice cake cured in the winter cold · Aomori
- Hoshigaki Namasudried persimmon and daikon tossed in a citrus vinegar · Saga
- Hoshikabocha no Egomaaesun-dried kabocha squash dressed in ground perilla · Nagano
- Hota Yokana steamed brown sugar cake with a spongy, airy crumb · Tokushima
- Hotaru Ikaa squid whose light organs turn the shoreline blue at night · Squid and octopus
- Hotaruika no SumisoaeHotaru ika no sumisoae — firefly squid with vinegar-miso and mustard · Toyama
- Hotatethe scallop whose one strong muscle powers it across the seabed · Shellfish
- Hotatescallop adductor muscle, sliced thin and served raw for nigiri
- HotoYamanashi's miso-simmered flat noodles, tied to a warlord's legend · Yamanashi
- Houba Meshirice and sweetened soybean flour pressed in a magnolia leaf · Fukui
- Hoyaa sea squirt whose iodine-sharp flavor divides opinion · Other styles
- Hoya Sunomonosea squirt dressed in vinegar · Miyagi
- Hyoboshi no Nimonosun-dried purslane simmered for New Year good luck · Yamagata
- Hyuga Kurokawa Kabocha no Nimonoblack-skinned pumpkin simmered soft in a light soy broth · Miyazaki
- Hyuga-donraw tuna marinated in an egg-yolk soy sauce, served over rice · Oita
- Paita Yakiminced sardine or saury pan-fried with miso and egg · Ibaraki
- Pasutiia chicken-and-mushroom stew baked under a pie crust, its name from the Portuguese for pie · Nagasaki
- Piinattsu DoufuOjika peanut tofu — ground peanuts bound with kudzu starch into a firm, chilled block · Nagasaki
- PikataPiccata — thin meat coated in flour and egg, pan-fried in butter · Meat
- Pinattsu Misoground peanuts kneaded with miso and sugar · Ibaraki
- PizaJapanese-style pizza — Italian pizza reworked with Japan-only toppings · Pizza
- Piza ToosutoPizza toast — pizza toppings on thick-sliced bread · Tokyo · Pizza
- Ponzuthe citrus-and-vinegar dip that took on soy sauce
- Pooku ChappuPork chap — a thick-cut pork loin in a ketchup-based demi-glace-style sauce · Meat
M158
- Mabo DofuJapanese-style mapo tofu, milder and often made with pork instead of beef · Tokyo
- Mabo Nasueggplant and ground pork simmered in the same sauce as mabo dofu
- Madaired seabream — the celebratory fish of Japan · White fish
- Madakoan octopus whose legs toughen against the strongest currents · Squid and octopus
- MadaraPacific cod — a winter fish whose name means 'plenty' · White fish
- Maesawa GyuTohoku's flagship marbled beef · Iwate
- Maewaripre-mixed and rested shochu · Other styles
- Magakithe winter oyster, farmed in calm bays
- Mago Chazukepounded raw horse mackerel over rice, doused in hot tea · Shizuoka
- Magurotuna — the modern king of sushi
- Maguro no KabutoyakiMaguro no kabuto-yaki — a whole tuna head slow-roasted in the oven · Kanagawa
- MajenbaOgi's mix-it-yourself noodles under a sweet-spicy sauce · Saga · Besides shoyu, miso, shio and tonkotsu
- Maki-zushirice and toppings rolled tight inside a sheet of nori
- Makigakidried persimmons layered, rolled in bamboo bark, and bound with straw rope · Kumamoto
- Mako no Nitsukecod roe simmered in soy sauce and mirin · Ishikawa
- Makonbuthe kelp once presented to shoguns as tribute
- Makurazaki Katsuo RamenMakurazaki Bonito Ramen — a katsuobushi town's take on ramen · Kagoshima · Shio — salt
- Mamakari SuzukeMamakari su-zuke — sweet-vinegar pickled Setouchi sardine · Okayama
- Mamakari-zushivinegar-cured sappa herring on rice, named for a fish worth borrowing dinner for · Okayama
- Mamepork kidney — named for its bean-like shape
- Mamebeef kidney — mild in flavor, named for its bean-like shape
- Mame Gohanspring peas cooked into rice at the peak of harvest · Wakayama
- Mame Kazunokoflat yellow soybeans tossed with soy-marinated herring roe · Fukushima
- Mame misosoybean-only miso of the Tokai region
- Mame Shitogia soybean and rice-flour offering cake from Nanbu · Aomori
- Mame Shitogia soybean and rice-flour offering cake from northern Iwate · Iwate
- Mamebu Jirua soy broth with walnut-filled wheat dumplings · Iwate
- Mana Meharia rice ball wrapped whole in salted Shimokita spring greens · Nara
- Managatsuobutterfish — a flat, silvery fish for Kansai's New Year table · White fish
- Manba no Kenchanwinter mustard greens stir-fried with tofu · Kagawa
- Manbo Sumiso Aelightly boiled ocean sunfish dressed in vinegar-miso · Mie
- Manganji Togarashi to Jako no Taitansweet Kyoto peppers simmered with dried baby sardines · Kyoto
- Manjua bun of dough wrapped around sweet filling, steamed or baked · Steamed buns and baked sweets
- Maruchosmall intestine, nicknamed "marucho"
- Maruyaki Sabaa whole mackerel skewered and slow-grilled over charcoal · Fukui
- Masu no Ankakepoached cherry salmon under a sweet, cold starch glaze · Yamagata
- Masu-zushiround pressed trout sushi wrapped in bamboo leaves · Toyama
- Matchastone-ground powdered tea from shaded leaf · Matcha and powdered tea
- Matsue Ramena clear soup finished with Lake Shinji clams · Shimane · Shio — salt
- Matsumae-zukesquid, kelp, and herring roe steeped in soy sauce, a Hokkaido winter keeper · Hokkaido
- Matsusaka Ushithe byword for marbling, from virgin heifers only · Mie
- Matsutake Gohanrice cooked with prized Tanba matsutake mushrooms · Kyoto
- Matsuyama Hyota-kei Ramena sweet pork-and-chicken lineage · Ehime · Shoyu — soy sauce
- Matsuyama-zushia lavish scattered sushi built for Setouchi guests · Ehime
- Mayo-zushimayonnaise-dressed nigiri and gunkan built for a broader palate
- Mayudamarice-flour dumplings shaped like silkworm cocoons for offerings · Gunma
- MazemeshiMazegohan — chicken, burdock, and shiitake simmered sweet-savory and folded into hot rice · Kumamoto
- Mebarurockfish — a bulge-eyed fish that signals spring · White fish
- Mechatea made from curled bud tips · Green tea
- Megisu no Dangojiruicefish fishcake dumplings in broth · Ishikawa
- Mehari Zushia rice ball wrapped whole in salt-cured mustard greens · Wakayama
- Mehikari no Karaagedeep-fried greeneye, bones and all, from the waters off Nobeoka · Miyazaki
- Mekajikiswordfish — a lean, steak-like fish landed on Japan's Sanriku coast · White fish
- Memakifish wrapped triangular in seaweed and simmered for hours · Yamanashi
- Meno Mochi Araresmall-New-Year rice offerings later fried into crackers · Miyazaki
- Mentai Mayo PizaMentai mayo pizza — spicy cod roe and mayonnaise · Pizza
- Mentaikochili-marinated pollock roe
- Mentaiko PasutaMentaiko pasta — pasta tossed with spicy cod roe · Pasta
- Mettajirupork and root vegetable miso soup with sweet potato · Ishikawa
- Mibuna no Karashi-aeKyoto mustard greens dressed with hot mustard and sesame · Kyoto
- Migaki Nishin no Kouji ZukeMigaki nishin no kouji-zuke — dried herring pickled with koji and vegetables · Niigata
- Mihara-yakiHiroshima-style okonomiyaki with chicken giblets · Hiroshima
- Mikan Mochimandarin oranges steamed onto sticky rice and pounded together · Wakayama
- Mikan Zushisushi rice seasoned with mikan juice instead of scarce vinegar · Ehime
- Mikawa Gyuone of Japan's oldest beef-cattle regions, tracing to Edo-era pack cattle · Aichi
- Mikawa mirinthe mirin brewing heartland of coastal Aichi · Aichi
- Mikia lightly sour, lactic-fermented rice-and-sweet-potato drink from Amami · Kagoshima
- Mikka no Dangojirurice-flour dumpling soup for new mothers · Toyama
- Mikuriya Sobasoba in a chicken broth, bound with wild yam · Shizuoka
- Milky Queena low-amylose rice with extra-strong stickiness
- Mimitriangle-folded dough dumplings simmered in miso with vegetables · Yamanashi
- Mimi UdonEar-shaped New Year dumplings folded from udon dough · Tochigi
- Mimigapig ear — an Okinawan specialty eaten shredded fine
- Minazukia triangular ういろう cake topped with sweet red beans for the summer purification rite · Kyoto
- Minomino (rumen) — the first stomach, prized for its firm bite
- Minudarupork loin steamed in a black sesame paste until nearly black · Okinawa
- Mirufiyu KatsuMille-feuille katsu — layered thin pork slices, breaded and fried · Fried
- Mirugaia giant clam whose long siphon is the part actually eaten · Shellfish
- Mirugaithe giant water siphon of a gaper clam — a rare topping now often substituted
- Misaki Maguro RamenMisaki Tuna Ramen — soy ramen built on a maguro-based broth · Kanagawa · Shoyu — soy sauce
- Miso Curry Milk Ramenmiso, curry and milk in one bowl · Aomori · Miso
- Miso Dengakuskewered tofu grilled and topped with sweet red miso · Aichi
- Miso Kanpurasmall unshippable potatoes fried and glazed in sweet miso · Fukushima
- Miso Katsu Ramenbite-sized fried pork on a miso broth · Kochi · Miso
- Miso Nikomi UdonFirm noodles simmered in red miso broth, served bubbling in its pot · Aichi
- Miso Potetodeep-fried battered potato glazed with sweet miso sauce · Saitama
- Miso Shirumiso soup
- Miso Yakisobagarlic-forward yakisoba often served at yakiniku restaurants
- Miso-dare Gyozapan-fried dumplings dipped in a miso-based sauce · Hyogo
- Misogi Dangobean-paste dumplings glazed with a sweet miso sauce · Gifu
- Misujitop blade — a rare cut from inside the shoulder blade
- Mitamasteamed sticky rice with black soybeans · Ishikawa
- Mitarashi Dangogrilled rice dumplings glazed with a sweet soy sauce · Kyoto · Mochi and dango
- Mito-han Ramena noodle soup revived from a 17th-century record tied to lord Tokugawa Mitsukuni · Ibaraki · Shoyu — soy sauce
- Mitori Manjusteamed buns leavened with baking soda and filled with summer red bean · Fukuoka
- Mitsuke Heso Ramena dumpling of pork and shiitake riding a quail egg "navel" · Niigata · Shoyu — soy sauce
- Mitsume no Botamochian oversized rice cake made to mark a firstborn's birth · Ibaraki
- Mitsuse-doriFrench red fowl raised in a Saga mountain village · Saga
- Miwa SomenNara's temple-town noodle, held to be the root of Japanese somen · Nara
- Miyako Ramenlight niboshi soy of the Sanriku coast · Iwate · Shoyu — soy sauce
- Miyako SobaMiyako Island noodles once served with the toppings hidden underneath · Okinawa
- Miyama Nishikia cold-hardy sake rice from Nagano's mountains
- Miyazaki Gyurepeat national champion wagyu · Miyazaki
- Miyazaki Hiyajirugrilled fish and miso ground together, chilled, and poured over barley rice · Miyazaki
- Miyazaki Imo-jochuMiyazaki · Sweet potato
- Miyazaki Jitokkoonce reserved as a tribute to the local lord · Miyazaki
- Miyazaki Nishimeroot vegetables and konjac simmered slowly until the broth is gone · Miyazaki
- Miyazaki Ramenmild tonkotsu with pickled daikon on the side · Miyazaki · Tonkotsu — pork bone
- Miyazaki Torimeshirice cooked with chicken, burdock, and carrot, a farmhand's field meal · Miyazaki
- Miyoshi Karamen-yakiHiroshima-style okonomiyaki with chili-kneaded noodles · Hiroshima
- Mizu Manjua cold, translucent bean-paste bun chilled in well water · Gifu
- Mizu Tataki (Tororo)Mizu tataki — pounded wood nettle stem dressed with miso and soy sauce · Iwate
- Mizu to Hoya no Mizumonowood nettle stem and sea pineapple in kelp dashi · Aomori
- Mizu Yokana lighter, more translucent yokan with a higher water content · Yokan and agar jellies
- Mizudakothe world's largest octopus species, caught in cold northern waters · Squid and octopus
- Mizuika no Mada Jirumiso soup thickened black with squid ink and its liver sac · Kagoshima
- Mizusawa UdonSpringy temple-town noodles from Ikaho, Gunma · Gunma
- Mizutakibone-in chicken simmered into a milky broth and dipped in ponzu · Fukuoka · Mizutaki & chiri (light broth)
- Mobara-menramen piled with pork belly, its name a pun on Mobara and pork belly · Chiba · Besides shoyu, miso, shio and tonkotsu
- Mobiririce mixed with simmered root vegetables and black beans · Hiroshima
- Mogura Uri no Hiyajirua cold summer soup of a rare local melon-gourd · Yamanashi
- Momopork leg (ham) — lean meat suited to grilling and searing
- Momochicken thigh — flavorful, all-purpose dark meat
- Monakacrisp wafer shells filled with sweet bean paste · Other styles
- Monjayakia loose, watery batter scraped hot off the griddle with a spatula · Tokyo
- Mori no KumasanKumamoto's ‘bear of the forest’ premium rice
- Mori Soba and Zaru Sobacold soba dipped in sauce, plain or crowned with nori
- Moriguchi-zukea meter-long daikon pickled whole in sake lees, a Nagoya specialty · Aichi
- Morioka JajamenMorioka's miso noodle, adapted from a dish first tasted in Manchuria · Iwate
- Morioka ReimenA postwar Korean-Japanese fusion cold noodle, remade in Iwate · Iwate
- Moro no Nitsukesalmon shark simmered soft in soy sauce · Tochigi
- Morobuta Zushipressed sushi made in a shallow wooden box, sandwiching sea bream between layers of rice · Nagasaki
- Moroko Zushia small freshwater fish simmered sweet and pressed onto sushi rice · Aichi
- Morokozushia pressed sushi of vinegared rice and sweet-simmered moroko fish · Gifu
- Mosaebi no Sashimia deep-sea shrimp found only in the Sea of Japan, eaten raw · Tottori
- Moshioancient seaweed-brined salt revived on Kamagari Island · Hiroshima
- Mosojirua miso soup built on freshly dug moso bamboo shoots · Yamagata
- Mosso-zushipressed sushi molded in a square wooden box, topped with white fish · Oita
- Mossomeshifive-item rice pressed into a cylindrical mold · Kagawa
- Motsunabebeef offal hot pot with cabbage and garlic chives, a Hakata specialty · Fukuoka · Soy-based & yosenabe
- Moyashi-sobanoodles under a glossy soy-based sauce of bean sprouts and pork
- Mozukua slippery seaweed grown almost entirely in one prefecture
- Mozuku Donstir-fried pork and mozuku seaweed spooned over rice · Okinawa
- Mugi misobarley-koji miso from Kyushu and the Inland Sea region
- Mugi Miso Shirua barley-miso soup made from Ehime's own mellow, high-koji miso · Ehime
- Mugi-jochushochu distilled from barley · Barley
- Mugicharoasted barley tea, not made from tea leaves · Other styles
- Munechicken breast — lean, high in protein, low in fat
- Murasaki Unia spiny urchin whose pale gold roe belies its dark shell · Other styles
- Muroran Curry Ramencurry broth ramen from the steel town · Hokkaido · Besides shoyu, miso, shio and tonkotsu
- Muroran Yakitoripork skewers with hot mustard, still called yakitori · Hokkaido
- Musashino UdonThick, dark noodles from the wheat farms of the Musashino plateau · Tokyo
- Mushidaia whole sea bream stuffed with seasoned tofu pulp and steamed · Kochi
- Mutsugoromudskipper — the amphibious fish unique to the Ariake Sea · Other styles
- Mutsugoro no Kabayakia mudskipper unique to the Ariake Sea, skewered live and glazed sweet · Saga
- Myoga no Hayakimiso-sweet dough grilled in myoga leaves · Miyagi
- Myoga Zushichirashi sushi with pink ginger flower buds · Toyama
- Myogabochifava-bean paste wrapped in dough and steamed in a myoga leaf · Gifu
Y77
- Yabu-keiThe Yabu lineage — one of Edo's three great soba schools, known for a sharp, aromatic bite
- Yaeyama SobaIshigaki's version of the noodle, defined by its round-cut strand · Okinawa
- Yafara Juushiia soft, brothy rice porridge for an off day · Okinawa
- Yagen Nankotsubreastbone cartilage eaten for its crunch
- Yaki Anagoskewered conger eel basted and grilled over charcoal · Hyogo
- Yaki Ayu no Kanronicharcoal-grilled ayu simmered sweet in soy · Kumamoto
- Yaki Manjusteamed buns skewered and grilled with sweet miso glaze · Gunma
- Yaki Mochileftover rice pan-fried with flour and miso · Tochigi
- Yaki Moroko no Dorozugrilled honmoroko dipped in miso vinegar · Shiga
- Yaki Ramenpork-bone ramen noodles grilled with sauce on an iron plate · Fukuoka · Tonkotsu — pork bone
- Yakimochigriddled wheat dough cakes with miso or vegetable fillings · Gunma
- Yakisaba no Nitsukegrilled mackerel simmered soft with onion · Tottori
- Yakitorichicken, or sometimes pork, grilled on skewers by cut
- Yakitsukemugwort mochi dough griddled and finished with miso · Toyama
- Yakomesteamed sticky rice with roasted soybeans and sesame, offered to the fields · Yamanashi
- Yama Konnyaku no SashimiYama konnyaku sashimi — mountain-grown konjac sliced raw and dipped in wasabi-soy or vinegar-miso · Fukuoka
- Yama Surume no Kinpirasun-dried bamboo shoot strips stir-simmered sweet in soy · Kumamoto
- Yamada Nishikithe ‘king of sake rice’, prized for its large core
- Yamagata DashiDashi — a summer relish of chopped raw vegetables from Yamagata's Murayama basin · Yamagata
- Yamagata Gyuthe prefecture-wide umbrella brand behind Yonezawa Gyu · Yamagata
- Yamagata no SakeYamagata sake — many small mountain-water styles · Yamagata
- Yamahaia kimoto starter with the pounding step dropped
- Yamamered-spotted masu trout — the landlocked form of cherry salmon · Freshwater fish
- Yamanashi Gensui Ramena ramen project built entirely around the prefecture's spring water · Yamanashi · Besides shoyu, miso, shio and tonkotsu
- Yamato Chameshirice and soybeans cooked in roasted tea, as eaten by Todai-ji's monks · Nara
- Yamato Gyuanother cattle brand traced to the same 14th-century record · Nara
- Yamato Nikudorireviving a Kansai-famed prewar chicken · Nara
- Yamato Soba100%-buckwheat noodles from a mountain hamlet in Aizu · Fukushima
- Yamato ZoniNew Year mochi soup in white miso, eaten with sweetened soybean flour · Nara
- Yamato-na to Usuage no Nimonoa local leaf mustard simmered with fried tofu · Nara
- Yame-chaFukuoka's straw-shaded gyokuro region · Fukuoka · By growing region
- Yanagawa Nabeloach and burdock simmered in a pot and finished with beaten egg · Fukuoka · Sukiyaki-style (simmered in warishita)
- Yanagawa Nabeloach simmered with burdock and egg · Tokyo · Sukiyaki-style (simmered in warishita)
- Yanagi Battowillow-leaf-shaped buckwheat dumplings in a savory broth · Iwate
- Yangometoasted rice and sweetened azuki for Obon · Chiba
- Yari Ikaa slender squid shaped like the spear it is named for · Squid and octopus
- Yaseumaboiled flat wheat-dough noodles dusted with sweetened soybean flour · Oita
- Yashoumasteamed rice-flour dumplings for the Buddha's memorial day · Nagano
- Yatarachopped summer vegetables and pickles tossed over rice · Nagano
- Yatsugashira no Kuki no Itamenidried taro stem simmered with soy sauce and shiitake · Saitama
- Yatsuhashia thin, hard-baked rice cracker curved like a koto bridge · Kyoto · Dry confections
- Yawatahama ChamponEhime champon carried across the water from Kyushu's noodle culture · Ehime
- Yogoshigreens and vegetables chopped and simmered with miso · Toyama
- Yokana firm, sliceable block of sweet bean paste set with agar · Yokan and agar jellies
- Yokohama Ramenthick pork-and-soy broth with spinach and nori · Kanagawa · Tonkotsu — pork bone
- Yokosuka Kaigun CurryYokosuka navy curry — thickened curry recreating the old Imperial Navy recipe · Kanagawa
- Yokote YakisobaAkita stall food finished with a fried egg and pickled red ginger · Akita
- Yonezawa Buta Ichiban Sodachia Landrace-Yorkshire-Duroc cross raised on Okitama snowmelt water · Yamagata
- Yonezawa Gyumade famous by an English teacher in early Meiji · Yamagata
- Yonezawa Ramenlight soy broth with hand-crimped thin noodles · Yamagata · Shoyu — soy sauce
- Yosenabea hot pot of assorted meat, seafood, and vegetables cooked together at the table · Soy-based & yosenabe
- Yoshida no UdonExtra-firm noodles from the foot of Mt. Fuji, topped with horse meat · Yamanashi
- Yoshino Kuzumochia jelly-like cake made from Yoshino arrowroot starch · Nara
- YubeshiKumamoto yubeshi — glutinous rice pounded with miso and yuzu, steamed in bamboo bark · Kumamoto
- Yubeshiyuzu peel simmered thick in sugar and soy sauce · Tokushima
- Yubeshia citron confection kneaded with sticky rice flour · Okayama
- Yude Dagoboiled wheat dough dumplings dusted with brown sugar · Saga
- Yude Matsuba-ganisnow crab boiled whole in seawater-strength brine · Hyogo
- Yude Rakkaseiboiled fresh peanuts · Chiba
- Yude Rakkaseipeanuts boiled in their shells with salt · Kanagawa
- Yudehoshi Daikon to Kanboko no Nimonoboiled-then-dried daikon simmered with local fried fish cake · Nagasaki
- Yudemochiflat disc of wheat dough wrapped around red bean paste and boiled · Oita
- Yudofutofu gently simmered in kombu-flavored water and dipped in soy sauce · Kyoto · Mizutaki & chiri (light broth)
- Yugao no Miso Shirubottle-gourd miso soup, a Fuji foothill summer staple · Yamanashi
- Yugao Ramennoodles kneaded with powdered bottle gourd, the raw material for kanpyo · Tochigi · Besides shoyu, miso, shio and tonkotsu
- Yukino Tsuyugrated daikon and grilled mochi in a miso broth, once a kiln-firing night's meal · Saga
- YukiwakamaruYamagata's firm-grained companion to Tsuyahime
- Yume ShizukuSaga's mild, everyday companion to Sagabiyori
- YumepirikaHokkaido's premium, especially sticky rice
- Yurinchifried chicken topped with chopped scallion in a sweet soy-vinegar sauce
- Yuzu Daikondried daikon rolled around yuzu peel and pickled sweet · Ibaraki
- Yuzu koshoKyushu's citrus-and-chili paste, sharp and fragrant · Oita
- Yuzu Makidaikon rolled around yuzu peel and pickled sweet · Tochigi
- Yuzu Misocitron-scented sweetened miso · Okayama
- Yuzu no Kawanicandied yuzu peel simmered slowly in sugar · Oita
- Yuzukana refreshing yuzu jelly made with the whole fruit · Tokushima
- Yuzukirisoba noodles kneaded with grated yuzu peel for a citrus aroma
R/L29
- RafuteeRafute — pork belly simmered slow in sugar, soy sauce, and awamori · Okinawa
- Rakkasei Misopeanuts stirred into sweet miso · Chiba
- Rakkasei Namasudaikon and carrot namasu softened with ground roasted peanuts · Shizuoka
- Rakkasei no Nimamepeanuts simmered sweet-savory in place of black beans · Mie
- Rakkyou-zukeRakkyo-zuke — sweet-vinegared shallots grown in the sand dunes of Tottori · Tottori
- Rakugana dry, pressed sweet of sugar and grain flour, molded into shape · Dry confections
- RamenHokkaido ramen — regional ramen traditions of Sapporo, Hakodate, and Asahikawa · Hokkaido
- Rausu Konbua kelp grown in the nutrient-rich waters off a World Heritage peninsula
- Rebapork liver — high in iron, popular fried or sauteed
- Rebabeef liver — a mineral-rich organ eaten fresh or seared
- Rebachicken liver, texture turns on the grilling
- Remon SutekiSasebo lemon steak — thin-sliced beef seared and finished with a lemon-soy sauce · Nagasaki
- Renkon Mochilotus root stuffed with red-and-white sticky rice and steamed · Osaka
- Renkon no Hasami-agelotus root sandwich fritter · Ibaraki
- Renkon no Kinpiralotus root, burdock, and carrot stir-fried sweet and salty · Ibaraki
- Renkon no Nimonolotus root simmered in a sweet soy dashi · Aichi
- Renkon Surinagashi-jirugrated lotus root thickening a miso soup · Miyazaki
- Rib Roastribeye roll — the marbled roast just behind the loin
- Rishiri Konbuthe clear-broth kelp favored by Kyoto kaiseki cooking
- Rishiri Ramenkelp country's ramen, kneaded with its own kelp · Hokkaido · Shio — salt
- Rokubeenoodles made from sweet potato starch, served in a clear dashi broth · Nagasaki
- Rooru KyabetsuRoll cabbage — ground meat wrapped in cabbage leaves and simmered · Meat
- Rose Porkpork built on Ibaraki's own line-bred sow · Ibaraki
- Rosupork loin — the classic cut for tonkatsu
- Ruibefrozen raw salmon sashimi · Hokkaido
- Rumpa lean, delicate cut near the hip
- RyukyuOita's soy, sesame, and ginger-dressed raw fish · Oita
- Ryukyu AwamoriOkinawa's GI-designated spirit · Okinawa · Brown sugar and awamori
- Ryukyu no Sunomonothe crisp leaf-stalk of taro-leaf vine, dressed in yuzu vinegar with hairtail · Kochi
W27
- Wafuu Kinoko PasutaWafu mushroom pasta — pasta with mushrooms in a soy-butter sauce · Pasta
- Wakagobo no ItameniYao's leaf burdock stir-simmered with fried tofu · Osaka
- Wakamea seaweed whose texture toughens against a strong tidal current
- Wakame Musubirice balls coated in dried, shredded wakame seaweed · Yamaguchi
- Wakame Zushisushi rice rolled inside a sheet of fresh wakame · Wakayama
- Wakasa Gyua bloodline from a region once known for ox-drawn carts · Fukui
- Wakasa no Oyakia mochi-rice bun filled with red bean for a shrine festival · Tottori
- Wakasagipond smelt — the fish of winter ice-hole fishing · Freshwater fish
- Wakasagi no Kanronismelt from Lake Ashinoko candied to a glossy finish · Kanagawa
- Wakasagi to Renkon no Suzukefried smelt and lotus root steeped in sweet vinegar · Ibaraki
- Wakayama Ramenpork-and-soy broth, locally called chuka soba · Wakayama · Tonkotsu — pork bone
- Wakegi no Nutabunching onion dressed in sweet white miso and vinegar · Hiroshima
- Wakegiaescallion and octopus dressed in vinegared white miso · Kagawa
- Wakkanai Ramenkelp and pork bone, double-stocked against the cold · Hokkaido · Shio — salt
- Wani no Sashimithin-sliced mountain shark eaten with ginger soy sauce · Hiroshima
- Wanko SobaBite-sized noodles refilled bowl after bowl until you signal stop · Iwate
- Wantan-menwontons floated in light ramen soup, usually with a meat-heavy filling
- Warabi Mochia soft jelly-like sweet made from bracken-root starch · Nara
- Warabi Tatakispring fiddlehead ferns pounded fine with miso and sansho · Yamagata
- Warabimochia jelly-like sweet made from bracken starch · Mochi and dango
- Warasubo no Miso Jirua fearsome-looking mudflat fish found only in the Ariake Sea, in a miso soup · Saga
- Warigo Bentoa Shodoshima lunch box packed with molded rice and simmered vegetables · Kagawa
- Wasabi Zushivinegared salt mackerel pressed and wrapped in wasabi leaves · Wakayama
- Wasabi-zukeWasabizuke — chopped wasabi worked into sake lees, a Shizuoka station souvenir since 1889 · Shizuoka
- Wasanbonhand-refined sugar from Shikoku's sugarcane fields
- Watariganithe swimming crab with paddle-shaped hind legs · Shrimp and crab
- White Gaura Ramena milk-based white broth from Sodegaura's dairy country · Chiba · Besides shoyu, miso, shio and tonkotsu