Enjoy Local Cuisine While Driving a Campervan!

Are you a foodie traveling around Japan by campervan? This blog highlights the best local cuisine to enjoy on your campervan journey across Japan!

 

JAPAN ROAD TRIP has branches all around Japan, allowing you to choose a convenient rental location. We also offer one-way rental drop-offs, giving you the flexibility to plan your journey. To make the most of your trip, book your RV early and enjoy our early bird discount. Additionally, if you’re planning a long-term rental, we provide special discounts for extended bookings!

Sapporo Ramen in Hokkaido

 

Sapporo ramen is a famous regional dish from Hokkaido, known for its rich miso-based broth, medium-thick curly noodles, and hearty toppings like corn, butter, bean sprouts, pork belly, bamboo shoots, and green onions, offering a warm and satisfying meal, especially during Hokkaido’s cold winters.

Senbei Jiru in Aomori

 

Senbei Jiru is a traditional hot pot dish from Aomori Prefecture, Japan. It features a savory soy-based broth filled with ingredients like chicken, vegetables, and mushrooms. The unique element of this dish is the addition of toasted rice crackers, known as senbei, which are specially made to retain their texture when cooked in the soup. Senbei Jiru is a comforting, hearty meal, often enjoyed during the colder months.

Wanko Soba in Iwate

 

Wanko Soba is a traditional noodle dish from Iwate Prefecture, Japan, known for its fun and unique serving style. Servers repeatedly bring small portions of soba noodles in tiny bowls, and diners try to eat as many as they can in one sitting. The noodles come with various toppings and condiments like green onions, grated daikon (radish), and tempura. Wanko Soba offers as much of a culinary experience as a meal, often accompanied by friendly competition and celebration.

Grilled Beef Tongue in Miyagi

 

Grilled beef tongue, known as “Gyutan” in Japan, is a specialty of Miyagi Prefecture, particularly in Sendai. Thinly sliced beef tongue is seasoned with salt or a savory marinade, then grilled to perfection, giving it a tender texture and smoky flavor. It is often served with steamed rice, pickled vegetables, and a hearty oxtail soup, making it a well-balanced and flavorful meal.

Kiritampo in Akita

 

Kiritampo is a traditional dish from Akita Prefecture, Japan. It consists of freshly cooked rice that is mashed, formed into cylindrical shapes around skewers, and grilled until lightly browned. The grilled rice is often added to a hot pot dish called kiritampo nabe, featuring a savory broth made from chicken, vegetables, and mushrooms. Kiritampo absorbs the rich flavors of the soup, making it a comforting and hearty meal.

Yonezawa Beef in Yamagata

 

Yonezawa beef is a premium wagyu beef from Yamagata Prefecture, renowned for its rich marbling, tender texture, and exquisite flavor. Raised in the Yonezawa region, the cattle are carefully nurtured in a pristine environment with a high-quality diet. Yonezawa beef is often enjoyed as steak, sukiyaki, shabu-shabu, or yakiniku, offering a melt-in-your-mouth experience that makes it one of Japan’s most celebrated beef brands.

Kitakata Ramen in Fukushima

 

Kitakata Ramen is a famous style of ramen from Kitakata City in Fukushima Prefecture. Known for its thick, flat noodles and light soy-based broth, it is typically topped with sliced pork, green onions, and menma (bamboo shoots). The noodles are chewy and absorb the flavor of the broth, which is usually made from a combination of pork and chicken bones. Kitakata Ramen is a beloved regional dish, known for its comforting and hearty taste.

Utsunomiya Gyoza in Tochigi

 

Utsunomiya Gyoza is a famous dish from Utsunomiya City in Tochigi Prefecture. Known for its crispy, pan-fried exterior and juicy, flavorful filling, Utsunomiya Gyoza is typically made with a mixture of ground pork, cabbage, garlic, and green onions. The gyoza are often served with a dipping sauce made from soy sauce, vinegar, and chili oil. Utsunomiya is recognized as Japan’s gyoza capital, and the dish is a popular snack or meal enjoyed by locals and visitors alike.

Anglerfish Hot Pot in Ibaraki

 

Anglerfish hot pot, or Ankou Nabe, is a traditional dish from Ibaraki Prefecture. It features anglerfish (known as ankou in Japanese), a fish with a rich and delicate flavor. The fish simmers in a savory broth with various vegetables, tofu, and sometimes other seafood. The dish is especially popular during the colder months and is appreciated for its hearty, flavorful broth and tender fish. The liver of the anglerfish adds richness and depth to the hot pot.

Himokawa Udon in Gunma

 

Himokawa Udon is a traditional udon noodle dish from Gunma Prefecture. The noodles, made from wheat flour, have a smooth, chewy texture. What sets Himokawa Udon apart is the use of local water from the Himokawa River, which enhances the flavor of the noodles. The dish typically comes in a light soy-based broth and is topped with tempura, green onions, and sometimes kamaboko (fish cake). This simple yet flavorful dish reflects the natural ingredients of the region.

Pork Katsudon in Saitama

 

Pork Katsudon is a popular dish in Saitama Prefecture and throughout Japan. It consists of a breaded and deep-fried pork cutlet (tonkatsu) served on a bowl of rice, topped with a savory sauce made from soy sauce, dashi, and mirin. The pork cutlet simmers with onions and beaten eggs, allowing the flavors to meld together. Katsudon offers a hearty and satisfying meal, and it symbolizes good luck and success, as “katsu” (the word for cutlet) sounds like the word for “victory” in Japanese.

Namero in Chiba

 

Namero is a traditional dish from Chiba Prefecture, typically made with raw fish, especially sardines. People finely chop the fish and mix it with miso, green onions, ginger, and sometimes garlic or sesame seeds. They often serve the mixture as a side dish, accompanied by rice or enjoyed with sake. Namero has a flavorful, tangy taste and remains a popular delicacy in Chiba, especially among seafood lovers.

Edo-style Sushi in Tokyo

 

Edo-style sushi, or Edomae-zushi, started in Tokyo (formerly Edo). It features fresh fish, often caught from Tokyo Bay, served on top of vinegared rice. The sushi is usually served as nigiri, where a slice of raw fish sits on a small mound of rice, sometimes with a little wasabi. This style of sushi focuses on the natural flavors of the ingredients, and sometimes the fish is lightly marinated or cured. Edo-style sushi is a popular dish in Tokyo and a key part of the city’s food culture.

Shirasu Donburi in Kanagawa

 

Shirasu Donburi is a popular dish from Kanagawa Prefecture. It features a bowl of rice topped with shirasu, small young sardines. People serve the shirasu either raw or lightly cooked, and the dish often includes toppings like nori (seaweed), green onions, and sometimes a raw egg or pickles. The mild flavor of the shirasu goes well with the rice, making it a light and refreshing meal, especially popular in coastal areas of Kanagawa.

Nodoguro in Niigata

 

Nodoguro is a prized fish from Niigata Prefecture, known for its rich flavor and tender meat. The fish has a slightly sweet taste and a firm texture. People often grill, fry, or serve it as sashimi. Nodoguro is popular in Niigata and other coastal areas of Japan, where many enjoy its delicious taste. It’s a must-try for seafood lovers visiting the region.

Masu Sushi in Toyama

 

Masu Sushi is a traditional dish from Toyama Prefecture. It features masu, a type of trout, placed on top of vinegared rice. The fish is often marinated or smoked. The slightly sweet flavor of the masu goes well with the tangy rice, creating a simple and tasty dish. People in Toyama enjoy Masu Sushi, especially during festivals and special occasions.

Kanazawa Curry in Ishikawa

 

Kanazawa Curry is a popular dish from Ishikawa Prefecture. It has a rich, thick, and slightly sweet curry served with rice. The curry is often topped with a breaded and deep-fried pork cutlet, called katsu, and served with shredded cabbage on the side. People in Kanazawa love this hearty dish, which has a unique taste compared to other types of Japanese curry. It’s a favorite comfort food in the region.

Echizen Soba in Fukui

 

Echizen Soba is a traditional noodle dish from Fukui Prefecture. It uses soba noodles made from buckwheat flour, known for their firm and smooth texture. People usually serve the noodles in a hot broth or chilled with dipping sauce. They often add toppings like green onions, tempura, and wasabi. Echizen Soba is a local favorite and shows off the simple, natural flavors of the region.

Hoto in Yamanashi

 

Hoto is a traditional dish from Yamanashi Prefecture. It uses thick, flat noodles served in a rich miso-based soup. The soup usually includes vegetables like pumpkin, onions, and carrots, making the dish hearty and flavorful. People enjoy Hoto, especially in colder months, because it’s warm and comforting. The noodles and soup together make a filling, satisfying meal with the simple, local ingredients of Yamanashi.

Horse meat dishes in Nagano

 

Horse meat dishes are popular in Nagano Prefecture. One common dish is basashi, which is raw horse meat served as sashimi with soy sauce, garlic, and wasabi. Another popular dish is buta no tataki, where people lightly sear horse meat and serve it with a dipping sauce. These dishes highlight the tender and rich flavor of horse meat. Horse meat is lean and nutritious, making it a unique and traditional food in Nagano.

Hoba Miso in Gifu

 

Hoba Miso is a traditional dish from Gifu Prefecture. It uses miso paste spread on a hoba leaf (a type of magnolia leaf) and grilled. The dish often includes ingredients like tofu, vegetables, and sometimes meat or fish on top of the miso. As it cooks, the grilling adds flavor to the miso. People enjoy Hoba Miso for its unique and tasty flavor.

Unaju in Shizuoka

 

Unaju is a popular dish from Shizuoka Prefecture. It features grilled eel (unagi) glazed with a sweet soy-based sauce, served on top of a bowl of rice. The eel is cooked to perfection, with a tender texture and smoky flavor. People often enjoy Unaju as a special meal, especially during summer, as it is known for providing energy and strength. Unaju is a beloved dish in Shizuoka, reflecting the region’s love for high-quality seafood.

Tebasaki in Aichi

 

Tebasaki is a popular dish from Aichi Prefecture. It consists of chicken wings that are deep-fried and covered with a sweet and savory glaze. The wings are usually served with a sprinkle of sesame seeds and a side of cabbage. People enjoy Tebasaki for its crispy outside and tender meat inside. It’s a favorite dish in local izakayas (Japanese pubs) and is loved for its delicious flavor and easy-to-eat style.

Tekone Sushi in Mie

 

Tekone Sushi is a traditional dish from Mie Prefecture. It features sliced raw fish, usually tuna, placed on vinegared rice. The fish is mixed with soy sauce before serving, giving it a rich flavor. Tekone Sushi is popular as a quick meal, especially among fishermen in the region. People enjoy this dish for its fresh taste and simple preparation, making it a favorite in Mie.

Omi Beef in Shiga

 

Omi Beef is a well-known beef from Shiga Prefecture. It comes from a special breed of cattle with tender and marbled meat. The beef has a rich, smooth flavor and is often served grilled, in sukiyaki, or shabu-shabu. Omi Beef is a favorite in Shiga, known for its high quality and delicious taste. It’s a must-try for anyone who loves beef.

Yudofu in Kyoto

 

Yudofu is a traditional dish from Kyoto. It features tofu cooked in a light, savory broth. The tofu becomes soft and soaks up the flavors of the broth. Yudofu is usually served with dipping sauces like soy sauce or ponzu, along with vegetables like green onions and mushrooms. People enjoy Yudofu for its simplicity and warmth, making it a comforting dish.

Takoyaki in Osaka

 

Takoyaki is a popular dish from Osaka. It consists of small dough balls filled with pieces of octopus, tempura scraps, and green onions. The dough cooks in a special grill, making the outside crispy and the inside soft. People top takoyaki with bonito flakes, takoyaki sauce, and mayonnaise. It is a favorite street food in Osaka, loved for its tasty and easy-to-eat style.

Kobe Beef in Hyogo

 

Kobe Beef is a well-known beef from Hyogo Prefecture. It comes from a special breed of cattle that produces tender, marbled meat. The beef has a rich and smooth flavor, often served as steak or grilled. People in Hyogo enjoy Kobe Beef for its high quality and amazing taste, making it a top choice for beef lovers.

Miwa Soumen in Nara

 

Miwa Soumen is a traditional dish from Nara Prefecture. It features thin, white noodles made from wheat flour, often served cold with a dipping sauce. The noodles are smooth and chewy, making them refreshing, especially in hot weather. People enjoy Miwa Soumen for its light and simple flavor, reflecting the natural ingredients of the region.

Mehari-zushi in Wakayama

 

Mehari-zushi is a traditional dish from Wakayama Prefecture. It consists of rice wrapped in pickled mustard leaves instead of seaweed. The rice is usually mixed with vinegar and sometimes topped with fish or vegetables. People enjoy Mehari-zushi for its simple, tasty flavor. It is popular in Wakayama as a snack or packed lunch.

Kani-jiru in Tottori

 

Kani-jiru is a traditional soup from Tottori Prefecture. It features crab cooked in a savory broth made with miso or soy sauce. The soup often includes vegetables like radish, onions, and tofu, adding flavor to the rich crab broth. People enjoy Kani-jiru for its comforting warmth and the fresh taste of the crab. It is especially popular in Tottori during the colder months.

Izumo Soba in Shimane

 

Izumo Soba is a traditional dish from Shimane Prefecture. It features buckwheat noodles served hot in broth or cold with a dipping sauce. The noodles are thicker than regular soba, making them chewy. People enjoy Izumo Soba with toppings like green onions, tempura, and raw egg. This dish is popular in Shimane for its simple and delicious flavor, making it a must-try for visitors.

Bara Sushi in Okayama

 

Bara Sushi is a traditional dish from Okayama Prefecture. It features rice topped with various ingredients like raw fish, vegetables, and pickles, all arranged in a colorful and attractive way. Unlike regular sushi, the ingredients are mixed into the rice rather than placed on top. People enjoy Bara Sushi for its fresh taste and the combination of different flavors in each bite.

Hiroshima Style Okonomiyaki in Hiroshima

 

Okonomiyaki is a popular dish from Hiroshima. It is a savory pancake made with batter, cabbage, and other ingredients like pork, shrimp, or noodles. In Hiroshima, the ingredients are layered rather than mixed, creating a unique texture. The pancake is cooked on a griddle and topped with okonomiyaki sauce, bonito flakes, and sometimes a fried egg. People enjoy Hiroshima-style okonomiyaki for its rich, savory flavor and satisfying combination of ingredients.

Fugu Cuisine in Yamaguchi

 

Fugu cuisine is a famous dish from Yamaguchi Prefecture. It features fugu, a type of pufferfish with a delicate flavor. Skilled chefs prepare the fish carefully to remove the toxic parts. Fugu can be served as sashimi, hot pot, or grilled. People enjoy fugu for its unique taste and the excitement of trying a rare dish. It’s a must-try in Yamaguchi for those looking for an adventurous meal.

Tokushima ramen in Tokushima

 

Tokushima Ramen is a popular dish from Tokushima Prefecture. It features ramen noodles in a rich pork-based broth, topped with sliced pork, a raw egg, and green onions. The broth has a slightly sweet taste with a touch of soy sauce. People enjoy Tokushima Ramen for its hearty flavor and the mix of textures from the noodles and toppings. It’s a must-try dish for ramen lovers visiting Tokushima.

Sanuki Udon in Kagawa

 

Sanuki Udon is a famous dish from Kagawa Prefecture. It features thick, chewy udon noodles served in a light broth. The noodles are made with wheat flour and are known for their firm texture.People usually top Sanuki Udon with tempura, green onions, and kamaboko (fish cake). This simple and delicious dish captures the local flavors of Kagawa.

Tai Meshi in Ehime

 

Tai Meshi is a well-loved dish from Ehime Prefecture. This dish combines fresh sea bream (tai) with rice, seasoned with a light soy sauce. In some versions, the fish cooks together with the rice, while in others, it comes raw on top, like sashimi. Tai Meshi brings out the natural taste of sea bream and gives a delicious experience of Ehime’s seafood traditions.

Katsuo no Tataki in Kochi

 

Katsuo no Tataki is a popular dish from Kochi Prefecture. It features seared bonito (katsuo), sliced and served with garlic, ginger, green onions, and soy sauce. Chefs lightly grill the fish over a flame to give it a smoky flavor while keeping the inside tender. The combination of fresh fish and aromatic toppings creates a bold and delicious taste. This dish showcases the vibrant food culture of Kochi.

Motsu Nabe in Fukuoka

 

Motsu Nabe is a well-known hot pot dish from Fukuoka. It uses beef or pork offal cooked with cabbage, garlic, chives, and tofu in a rich broth made with soy sauce or miso. People enjoy its hearty flavor and the umami taste, especially during colder months. Many add noodles or rice to the leftover broth at the end for a satisfying meal. Motsu Nabe shows Fukuoka’s love for bold and comforting dishes.

Yobuko Squid in Saga

 

Yobuko Squid is a famous dish from Saga Prefecture, known for its freshness and transparency. Restaurants serve the squid raw as sashimi, highlighting its delicate sweetness and smooth texture. After enjoying it raw, chefs often prepare the remaining parts as tempura or grilled. This dish gives a true taste of the sea and is a must-try for seafood lovers visiting Saga.

Nagasaki Champon in Nagasaki

 

Nagasaki Champon is a favorite noodle dish from Nagasaki. It features thick noodles cooked in a rich pork and chicken broth. The dish includes seafood, pork, and vegetables, making it both filling and flavorful. Chefs prepare everything in one pot to mix the flavors well. Nagasaki Champon shows the region’s love for simple and tasty food with Chinese influence.

Dago-jiru in Kumamoto

 

Dago-jiru is a traditional soup from Kumamoto. It features a rich, hearty broth made with miso and vegetables like radish, carrots, and potatoes. The soup often includes pork or other meats, giving it a savory and comforting taste. Dago-jiru is a warming dish, especially popular in colder months, and reflects the local flavors of Kumamoto.”Dago” in Dago-jiru means “leftovers” in Kumamoto dialect. The dish originally used leftover ingredients to make a hearty soup.

Tori Ten in Oita

 

Tori Ten is a popular dish from Oita Prefecture. It features fried chicken, often served with a side of rice or vegetables. The chicken is battered and deep-fried to crispy perfection, making it a tasty and satisfying meal. Tori Ten is a favorite comfort food in the region, loved for its simple yet flavorful taste.

Miyazaki Chicken in Miyazaki

 

Miyazaki Chicken is a famous dish from Miyazaki Prefecture. It features chicken that is known for its rich flavor and tender texture. The chicken is often grilled, served as yakitori (skewered), or used in other dishes like chicken nanban, where it’s fried and topped with a tangy sauce. Miyazaki Chicken is a local specialty, prized for its high quality and delicious taste.

Kurobuta in Kagoshima

 

Kurobuta, a type of black Berkshire pork, is a specialty in Kagoshima Prefecture. Known for its tender meat and rich flavor, Kurobuta is often grilled, fried, or used in dishes like tonkatsu (breaded pork cutlet) and shabu-shabu. Its high marbling gives it a juicy, melt-in-your-mouth texture, making it a favorite in Kagoshima’s cuisine.

Soki Soba in Okinawa

 

Soki Soba is a traditional dish from Okinawa. It features soba noodles served in a savory broth with tender, braised pork ribs (soki) on top. The broth is usually made from pork, giving it a rich, flavorful taste. Soki Soba is a popular and comforting dish, often enjoyed as a quick meal or during special occasions in Okinawa.

Summary

You can try many local dishes all over Japan, including not only savory meals but also fruits, vegetables, and sweets unique to each region. Contact us by mail or What’sApp for more information or to make a reservation!