Voices
in
Japan

have your say

What differences in regional food culture in Japan have you noticed whenever you visit various parts of the country?

7 Comments

©2019 GPlusMedia Inc.

7 Comments
Login to comment

I was amused when I went with a Japanese guy to a Michi no Eki on the way to Shikoku and he commented "oh yes, notice the difference in the toughness of Kagawa noodles". Lol

But yes some places seafood is fresh, some places have a special type of tea that they serve etc.

2 ( +2 / -0 )

Umibudo. I've yet to have it outside Okinawa.

Seriously pleasing on the palate.

1 ( +1 / -0 )

Sakura niku--basashi in Kagoshima. Not something commonly eaten elsewhere in Japan.

0 ( +0 / -0 )

I have noticed that Saizeriya doesn't taste the same at each location.

0 ( +1 / -1 )

Noodles are made with unhealthy flour, haven't seen noodles made of 100% wholewheat flour in Japan.

0 ( +0 / -0 )

The differences tend to be pretty marginal and bigged up by Japanese.

You will often hear of the "famous" noodles in some such area, and when you get there, they are slightly thicker, or thinner, or longer, than normal noodles.

The differences tend to be pretty marginal. You can get tako-yaki in lots of different places. But then again, butter ramen is rarely seen out of Hokkaido and it's lush.

-1 ( +0 / -1 )

western japan seems to eat more beef while eastern japan eats more pork

-1 ( +0 / -1 )

Login to leave a comment

Facebook users

Use your Facebook account to login or register with JapanToday. By doing so, you will also receive an email inviting you to receive our news alerts.

Facebook Connect

Login with your JapanToday account

User registration

Articles, Offers & Useful Resources

A mix of what's trending on our other sites