Washoku Zukan
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Regions · 8

Regions

Japan is traditionally divided into eight regions, each with its own climate, sea and larder. Choose one on the map.

  1. 01 Hokkaido 9 The northern island of cold seas and wide plains: a larder of kombu, scallops, sea urchin, salmon, potatoes and azuki for all Japan.
  2. 02 Tohoku 17 Snowy mountains and the rich Sanriku sea. Rice country with rustic dishes: imoni, kiritanpo, zunda.
  3. 03 Kanto 12 The capital region where 'edomae' cuisine flourished. Home of dark soy sauce and a garden of negi, lotus root and natto.
  4. 04 Chubu 24 Spanning sea to sea across the Japanese Alps: Niigata rice, Shinshu miso and soba, Shizuoka tea and wasabi.
  5. 05 Kinki (Kansai) 21 Kyoto, capital for a thousand years, and Osaka, 'the nation's kitchen'. Subtle kombu dashi, Kyoto vegetables, Nada and Fushimi sake, Uji matcha.
  6. 06 Chugoku 2 Between the Sea of Japan and the Inland Sea: Izumo soba, Tottori pears and Seto seafood.
  7. 07 Shikoku 11 A mild island of four prefectures: Sanuki udon, yuzu, sudachi, Naruto wakame and Tosa bonito.
  8. 08 Kyushu & Okinawa 20 The southern islands, once the gateway to the continent, and Ryukyu culture: black pork, sweet potato, katsuobushi, nori and Okinawa's longevity food.