Kiritanpo

Japan's traditional brewed rice wine, made from rice, water, and koji. Diverse varieties classified by rice polishing ratio and brewing method include daiginjo, junmai, and honjozo, each with distinct regional character. Its overseas popularity has surged recently, now served at restaurants worldwide as a food-pairing drink alongside wine.

A fusion dish born from trade between Chinese and Japanese in Edo-period Nagasaki. A bowl with pork bone broth containing vegetables and seafood, symbolizing cultural integration. First served at a restaurant in 1899. Embodies Nagasaki's history and cross-cultural exchange, now popular both domestically and internationally.

A distinctive oden style developed in Shizuoka City, Shizuoka Prefecture. Characterized by black fish cake products, beef tendon, and thick fried tofu on skewers, topped with aonori (seaweed powder) and kinako (roasted soybean powder). Evolved from post-war yatai culture, deeply loved by locals. Valued for its unique taste and cooking method distinct from oden in other regions.

A regional ramen specialty from Takayama, Gifu Prefecture, featuring a clear, transparent soy-based broth with medium-thick curly noodles. Toppings are kept minimal—chicken, chashu pork, narutomaki, and scallions—honoring the delicate flavors of simple ingredients. Continuing Hida region culinary traditions from the Edo period, it thrives among famous restaurants in Takayama's historic old town. Regarded as a hidden gem of regional Japanese ramen culture.

A distinctive Nagasaki udon dish featuring fried, crispy yellow egg noodles topped with a savory gravy containing pork, shrimp, and vegetables. The signature appeal lies in the textural contrast—crispy exterior meets chewy interior. Alongside champon, it represents Nagasaki's iconic Chinese-influenced cuisine, evolving from Edo-period cultural exchange. Remains an essential soul food in local Nagasaki dining traditions.

An iconic Japanese dish combining vinegared rice with fresh seafood. The nigiri-zushi style was established during the Edo period and is now beloved worldwide. It represents an artistic food culture born from the dedication of skilled craftsmen and their commitment to quality ingredients.