It often seems almost every place in Japan is famous for SOMETHING. Over the years, regional cultural quirks have combined with geographical features to produce a surprisingly wide variety of local specialties. Though many outsiders often mistake Japan as homogeneous, the country is actually comprised of forty-seven prefectures that are spread across eight to eleven distinct districts (depending on who you talk to). Ranging from Hokkaido in the snowy north to the warm islands of Okinawa in the far south, each of Japan’s diverse areas is home to its own dish or handicraft.
Known to the Japanese as meibutsu (lit. famous thing), these concoctions are the most corporeal form of pure cultural expression that you’ll come across in your travels. While not all of them are edible, the ones that are have distinct flavors that are like nothing you’ll encounter elsewhere in your travels. As such, when traversing the prefectures, I have always tried to make it a personal rule to sample the meibutsu whenever possible. It is my belief that in doing so you’ll end up having incredible authentic experiences and connect more deeply with the local culture.
Meibutsu are always deeply ingrained in the historical and cultural areas from whence they came. After all, it is this specific set of unique geo-cultural circumstances that gave rise to the vast array of meibutsu! For example, the Kamakura area sits on Sagami Bay and is famous for their whitebait shirasu fish that are harvested daily. Local shops serve them raw as nama shirasu or briefly boiled as kama-age, usually piled over rice while the morning catch is still that morning’s catch. Though these delicious little fish can be purchased just about anywhere, the area’s notoriety, coupled with its proximity to the ocean, culminate in Kamakura’s legendary meibutsu.
Each of Japan’s prefectures officially has their own individual meibutsu. Furthermore, even within a given prefecture, many towns and villages also have their own local specialty. In days gone by, the only way one could enjoy a meibutsu was at its place of origin or perhaps by being the recipient of a souvenir. These days, regional specialty shops can be found all over major cities. Thanks to the internet, even the meibutsu hailing from the most remote destinations are but a few clicks away. Nevertheless, this increase in accessibility has had little impact on the unique travel experience of indulging in a local delicacy.
Many of the meibutsu can be pretty tame but there are some others that might make those with a weak stomach feel a tad uneasy. For starters, consider the castle town of Matsumoto which proudly prepares basashi or thinly sliced pieces of raw horse meat. In Shinshu the lean cuts usually arrive with soy sauce, grated ginger, and garlic, and the flavor is mild and a little sweet. I would never suggest that you consume something that makes you feel ill! Nevertheless, I have found that pushing through your comfort zone usually results in a uniquely delicious and memorable experience. Please, just don’t go making yourself sick though!
A few meibutsu that I would keep an eye out for are Tochigi Prefecture’s yuba (pictured above), Hiroshima’s okonomiyaki, and the aforementioned shirasu in and around the Kamakura area. Yuba is the thin skin that forms on heated soy milk, and Nikko folds it thicker than the Kyoto sheets. Hiroshima’s version is stacked on the teppan in layers, with noodles, a pile of cabbage, and usually a fried egg. The sweet potato sweets in the opening photo are Kawagoe’s meibutsu. As hinted at previously, most areas are well-known for a local cultural dish so muster your courage and ask! I promise that the experience will be worth it. If you’re still curious, here’s a longer read on the different types of cuisine across the country.
To recap, just stop making excuses and eat the damn meibutsu already. Creating an immediate connection between local delicacies and your taste buds is one of the easiest and most enjoyable ways to add a layer of authenticity to your stay in Japan. The souvenir aisle can wait. Order the thing the town actually puts on the sign, even if that is only a bowl of shirasu or a plate of yuba. Trust me on this one. You’ll definitely be thanking me later!
Until next time travelers…
