| 2．Three great noodles of Morioka |
| Three great noodles of Morioka (Japanese: 盛岡三大麺; rōmaji: Morioka san dai men) is a term to describe the noodle dishes Morioka reimen, Morioka jajamen, and wanko soba of the city of Morioka, Iwate Prefecture, Japan .[1][2][3] |
| Wikipedia detail |
| 3．Morioka jajamen |
| Morioka jajamen (盛岡じゃじゃ麺) is a Japanese-style Chinese noodle dish that is part of the local cuisine of Morioka, Iwate Prefecture. It is one of the three great noodles of Morioka, along with Morioka reimen and wanko soba. The dish is based on Zhajiangmian introduced from China. |
| Wikipedia detail |
| 4．Morioka reimen |
| Morioka reimen (Japanese: 盛岡冷麵) is a local dish of Morioka, Iwate Prefecture. It is a cold noodle dish and one of the three great noodles of Morioka, along with Morioka jajamen and Wanko soba. It is known for its chewy noodles, rich chilled broth, and toppings of kimchi.[1] It is based on Naengmyeon from Korea. |
| Wikipedia detail |
| 5．Wanko soba |
| Wanko soba (わんこそば) is a style of Japanese soba noodles originating from Iwate Prefecture in Japan, particularly Morioka and Hanamaki. It consists of a small serving of soba noodles in small bowls. In this soba experience, customers quickly eat their soba noodles and get their bowl immediately refilled in repetition. |
| Wikipedia detail |
| 6．Cream Box |
| Cream Box (クリームボックス) is a Japanese sweet from Kōriyama, Fukushima. It is a sweet bread that originated in Koriyama City, Fukushima Prefecture. It is said to have been created in 1976 at the bakery "Romeo" in the city. This sweet bread is made from a small, thick loaf of bread coated with white milk-flavored cream. In rare cases, the dough is circular. It is sold at many bakeries and schools in Koriyama City. The selling price is often around 100 yen. |
| Wikipedia detail |
| 7．Yubeshi |
| Yubeshi (Japanese: ゆべし) is a type of wagashi (Japanese confection). It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce. The process of production is very labor-intensive.[1] A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized. The longer the product is stored, the harder the texture will become. Both the rind and filling are edible. Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.[2] |
| Wikipedia detail |
| 8．Kitakata ramen |
| Kitakata ramen (喜多方ラーメン) is a kind of ramen that originated in Kitakata, Japan. Kitakata ramen is a style of ramen that originated at the Genraiken noodle shop in 1927 in Kitakata, Fukushima.[1] Kitakata Ramen is one of the three most popular ramen styles in Japan, along with Sapporo ramen and Hakata ramen. Kitakata city has the most ramen stores per capita.[2] |
| Wikipedia detail |
| 11．Aburasoba |
| Aburasoba (油そば), also known as maze soba (Japanese: まぜそば, lit. 'mixed noodles'), monjasoba (もんじゃそば), tenukisoba (手抜きそば), abu ramen (あぶラーメン) or shirunashi ramen (汁なしラーメン), is a dry noodle dish made with a sauce of soy sauce and lard.[1] Traditional ingredients include shoyu tare base, aroma oil, menma, shredded nori, and green onions. Other variations also include toppings like raw garlic, raw egg, cheese, and minced meat, which are mixed with the noodles before eating.[2] |
| Wikipedia detail |
| 12．Kamo Nanban |
| Kamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles.[1] in a hot dashi soup of duck (鴨) or chicken meat[2] and leeks[3] or Welsh onions.[4][5][6] On its own, "nanban soba" (南蛮蕎麦) or simply "nanban" might be used, referring to the onions in the dish.[7][5] When chicken meat is used this is called tori nanban (鳥南蛮) or kashiwa nanban (かしわ南蛮).[5] |
| Wikipedia detail |
| 13．Tsukemen |
| Tsukemen (Japanese: つけ麺, English: "dipping noodles")[1] is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States. |
| Wikipedia detail |
| 18．Yubeshi |
| Yubeshi (Japanese: ゆべし) is a type of wagashi (Japanese confection). It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce. The process of production is very labor-intensive.[1] A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized. The longer the product is stored, the harder the texture will become. Both the rind and filling are edible. Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.[2] |
| Wikipedia detail |
| 19．Hōtō |
| Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles. |
| Wikipedia detail |
| 25．Hanabiramochi |
| Hanabiramochi (葩餅) is a Japanese sweet (wagashi), usually eaten at the beginning of the year.[1] Hanabiramochi are also served at the first tea ceremony of the new year.[2][3][4] |
| Wikipedia detail |
| 26．Honke Nishio Yatsuhashi |
| Honke Yatsuhashi Nishio Co., Ltd (本家八ッ橋西尾株式会社 ほんけにしおやつはしかぶしきがいしゃ honke yatsuhashi nishio kabushiki-gaisha) is a manufacturer and seller of the wagashi Yatsuhashi,[1] with more than 300 years of history.[2][3] Its headquarters are located in the Sakyō-ku ward of Kyoto.[1] |
| Wikipedia detail |
| 27．Mitarashi dango |
| Mitarashi dango (みたらし団子、御手洗団子) are traditional Japanese rice flour dumplings (dango) that are skewered onto sticks in groups of 3–5 (traditionally 5) and are covered with a sweet soy sauce glaze. They are characterized by their glassy glaze and burnt fragrance.[1] Mitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo-ku ward of Kyoto, Japan. Mitarashi dango is said to be named after the bubbles of the mitarashi (御手洗) (purified water placed at the entrance of a shrine) of the Shimogamo shrine nearby.[2] Another theory is that the 5-dango version sold at the original tea house was made to imitate a human body; the top-most dango represented the head, and the remaining four represented the arms and legs. Mitarashi is also the name of a frog.[3] |
| Wikipedia detail |
| 29．Kuzumochi |
| Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉), starch derived from the root of the kuzu plant, or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅), a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako. |
| Wikipedia detail |
| 30．Warabimochi |
| Warabimochi (蕨餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour).[1][2][3] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.[4] Warabimochi is a traditional Japanese dessert that is believed that its ancient origins dating back to the Heian period (794-1185) in Japan, and it was a popular delicacy among the aristocracy. It was one of the favorite treats of Emperor Daigo.[3] Hayashi Razan's "Heishin kikō (Travelogue of 1616) [...], which is considered to be the first travel diary to mention food on the road," highlighted Warabimochi as did other Tōkaidō travel guides in the 1600s.[5] The dessert became more widespread during the Edo period (1603-1868) when it was served in tea houses as part of the traditional Japanese tea ceremony.[6][7] It is now popular in the summertime, especially in the Kansai region and Okinawa, and it is often sold from trucks, similar to an ice cream truck in Western countries.[3] |
| Wikipedia detail |
| 31．Sōmen |
| Sōmen (Japanese: 素麺), somyeon (Korean: 소면; 素麵), or sùmiàn (Chinese: 素麵) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut. |
| Wikipedia detail |
| 36．Yubeshi |
| Yubeshi (Japanese: ゆべし) is a type of wagashi (Japanese confection). It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce. The process of production is very labor-intensive.[1] A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized. The longer the product is stored, the harder the texture will become. Both the rind and filling are edible. Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.[2] |
| Wikipedia detail |
| 37．Champon |
| Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.[2] Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed] |
| Wikipedia detail |
| 38．Dacquoise |
| A dacquoise (French: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream on a buttery biscuit base.[1] The term dacquoise can also refer to the nut meringue layer itself. |
| Wikipedia detail |
| 39．Champon |
| Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.[2] Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed] |
| Wikipedia detail |
| 40．Yaki udon |
| Yaki udon (焼きうどん, "fried udon") is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba, which involves a similar stir-frying technique using ramen-style wheat noodles.[1] Yaki udon is relatively simple to make and popular as a staple of Japan's izakaya, or pubs, eaten as a late-night snack.[2] The dish originated in Kokura, in southern Japan, after the Pacific War. The widely accepted story of how the dish was created dates back to just after World War II, when food was scarce. The owner of the noodle restaurant Darumado used udon noodles in popular yakisoba preparations, because the proper noodles were not available.[2] |
| Wikipedia detail |
| 41．Yubeshi |
| Yubeshi (Japanese: ゆべし) is a type of wagashi (Japanese confection). It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce. The process of production is very labor-intensive.[1] A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized. The longer the product is stored, the harder the texture will become. Both the rind and filling are edible. Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.[2] |
| Wikipedia detail |
| 42．Sara udon |
| Sara udon (皿うどん), literally "plate noodles", is a dish native to Nagasaki prefecture, Japan.[1] Despite the name, it is not a kind of udon. Consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc. There are two main varieties of noodles, thinner crispy noodles fried in oil (called pari pari, bari bari, or bari men); as a result this variation is reminiscent of Cantonese-style chow mein. Another variation uses thicker Chinese noodles (called chanpon noodles). |
| Wikipedia detail |
| 43．Champon |
| Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.[2] Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed] |
| Wikipedia detail |
| 44．Akumaki |
| Akumaki (あくまき, 灰汁巻き) is a Japanese-style confection, or wagashi made in Kagoshima, Miyazaki, and Kumamoto Prefecture during the Boys’ Festival on May 5.[1][2] It is more widely called chimaki in Japan, and are similar to, and historically originate from, Chinese zongzi, traditionally eaten during the Dragon boat festival.[3] |
| Wikipedia detail |
| 45．Champon |
| Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.[2] Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed] |
| Wikipedia detail |
| 47．Akumaki |
| Akumaki (あくまき, 灰汁巻き) is a Japanese-style confection, or wagashi made in Kagoshima, Miyazaki, and Kumamoto Prefecture during the Boys’ Festival on May 5.[1][2] It is more widely called chimaki in Japan, and are similar to, and historically originate from, Chinese zongzi, traditionally eaten during the Dragon boat festival.[3] |
| Wikipedia detail |
| 48．Kagoshima ramen |
| Kagoshima ramen (鹿児島ラーメン) is a ramen dish which is offered in Kagoshima Prefecture, in southern Japan. Its soup is mainly based on tonkotsu (pork bone broth). It is a little cloudy, and chicken stock, vegetables, dried sardines, kelp and dried mushrooms are added. Kagoshima Ramen is the only ramen which is not influenced by Kurume ramen for geographical and historical reasons[citation needed]. The size of the noodle is a bit thicker than normal. Compared with other local varieties of ramen, the size of the noodle and the taste of the soup are very different; each shop has separate recipes. It is served with pickled daikon.[citation needed] |
| Wikipedia detail |
| 49．Kippan |
| Kippan (桔餅), also chippan[1] are an Okinawan confection. They are crafted individually by hand from lightly peeled kunibu or kunenbo (九年母) and kaabuchī (カーブチー) citrus from Yanbaru, reduced with sugar for several hours, then coated in liquid sugar; sometimes they are dusted with further toppings, such as matcha; the whole process can take up to four days.[2][3][4] |
| Wikipedia detail |
| 50．Muchi |
| Muchi (ムーチー or 餅, Mūchī), also known as onimochi (鬼餅), is a type of soft confectionery made of pounded glutinous rice and eaten in Okinawa Prefecture. Muchi means "rice cake" in the Okinawan language, sometimes called "Casa Muchi" from the fact that it is wrapped in the leaves of shell ginger. After the muchi is seasoned with brown sugar,white sugar, purple yam and so on, it is wrapped and steamed. |
| Wikipedia detail |
| 51．Okinawa soba |
| Okinawa soba (沖縄そば) is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op.[1] On Okinawa, it is sometimes simply called soba (or suba in the Okinawan language), although this Japanese term typically refers to buckwheat noodles in mainland Japan. The noodles of Okinawa soba are made from wheat flour, and do not contain any buckwheat. |
| Wikipedia detail |
| 52．Champon |
| Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.[2] Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed] |
| Wikipedia detail |
