Food from Kansai Region: A Complete Guide to the Best Local Cuisine

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated May 29, 2023

The Kansai region lies in the southern-central region of Japan’s main island Honshū. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo, and Shiga. Depending on who makes the distinction, Fukui, Tokushima and even Tottori Prefecture are also included.

While the use of the terms “Kansai” and “Kinki” have changed over history, in most modern contexts the use of the two terms is interchangeable. The urban region of Osaka, Kobe and Kyoto (Keihanshin region) is the second most populated in Japan after the Greater Tokyo Area.

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A Flavorful Journey Through Kansai’s Gastronomic Wonders

Ah, the Kansai region- a gastronomic paradise that sits in the heart of Honshu, Japan’s main island and one of the many Japanese regions. Home to seven diverse prefectures, this region boasts a deep cultural heritage that’s justifiably famous for its mouthwatering cuisine. From the seafood treasures of Wakayama to the delicate tofu dishes of Kyoto, Kansai’s culinary landscape runs the gamut, reflecting a thousand different flavors and styles.

Seafood Delights and Porky Pleasures

As an avid foodie, I’ve had the pleasure of exploring Kansai’s gastronomic wonders firsthand. One thing that struck me was the region’s love affair with seafood. Whether it’s the freshest catch from the bountiful waters of Wakayama or the infamous fugu (pufferfish) from Hyogo, Kansai’s seafood game is strong.

But it’s not just about fish here. Kansai is also known for its succulent pork dishes. Take, for example, the melt-in-your-mouth pork belly from Osaka, which combines tender meat with a rich, savory sauce- a true testament to the region’s culinary prowess.

Onions, Pickles, and All Things Tangy

Kansai’s cuisine isn’t just about the main ingredients; it’s also about the supporting cast. Onions, for instance, play a starring role in many dishes, adding a delightful crunch and tang to the mix. And let’s not forget the region’s love for pickled delights. From the ubiquitous umeboshi (pickled plums) to the lesser-known but equally delicious shibazuke (pickled cucumbers and eggplant), Kansai’s pickle game is on point.

A Fusion of Flavors: Kansai’s Unique Culinary Style

What sets Kansai’s cuisine apart is its unique ability to combine different flavors and styles, creating dishes that are both modern and deeply rooted in tradition. Here are a few examples of Kansai’s signature dishes that showcase this fusion of flavors:

• Okonomiyaki: A popular savory pancake from Osaka, typically made with a thin batter, cabbage, and a variety of toppings, including pork, seafood, and cheese.
• Takoyaki: Another Osaka favorite, these round, bite-sized snacks are filled with tender octopus pieces and topped with a tangy sauce and bonito flakes.
• Ise Udon: Hailing from Mie Prefecture, this dish features thick, chewy udon noodles in a rich, soy-based sauce, often garnished with green onions and tempura bits.

As you can see, Kansai’s gastronomy is as diverse and vibrant as the region itself. So, if you ever find yourself in this part of Japan, be sure to bring your appetite- you’re in for a culinary adventure like no other!

Hyogo: A Culinary Adventure Through Time and Taste

As I strolled through the streets of Hyogo prefecture, I couldn’t help but be amazed by the rich culinary history that surrounded me. From the regal kaiseki meals once enjoyed by lords and royalty, to the humble street food that has been delighting locals for centuries, Hyogo’s cuisine is truly a testament to the artistry and passion of its people.

One of the most representative dishes of Hyogo is the marbled Kobe beef, a delicacy that has become synonymous with the region. The tender, melt-in-your-mouth texture and rich flavor of this prized meat is truly the pinnacle of gastronomy. But the culinary adventure doesn’t stop there; Hyogo is also home to a variety of unique and delicious dishes that showcase the region’s diverse ingredients and flavors.

Delightful Dishes of Hyogo

As I continued my culinary journey through Hyogo, I discovered some of the region’s most beloved dishes, including:

• Himeji Oden: A comforting hotpot dish made with an assortment of vegetables, fishcakes, and other ingredients simmered in a savory broth. Tasting this dish in the shadow of the magnificent Himeji Castle was an experience I’ll never forget.

• Ikanago no Kugini: A unique and flavorful dish made from ikanago (sand eel) cooked in a sweet and savory soy sauce glaze. The crispy, battered eel was a delightful contrast to the soft, tender vegetables that accompanied it.

• Akashiyaki: Also known as “octopus dumpling balls,” these delicious street food treats are made from a fluffy egg batter filled with tender octopus pieces and served with a savory dipping sauce.

• Takenoko Soba: A refreshing and satisfying dish made with thin soba noodles and tender bamboo shoots, a true culinary messenger of the spring season in Hyogo.

The Art of Kaiseki and Tea in Hyogo

No journey through Hyogo’s culinary landscape would be complete without experiencing the region’s exquisite kaiseki cuisine. These multi-course meals showcase the finest seasonal ingredients and the chef’s artistry, with each dish meticulously prepared and presented. I was fortunate enough to enjoy a kaiseki meal at Nishimuraya, a renowned ryokan in Kinosaki Onsen, where the delicate flavors and stunning presentation left me in awe.

Of course, no kaiseki meal would be complete without a cup of green tea, and Hyogo’s passion for this ancient beverage is evident in its many tea houses and cha (tea) gardens. The soothing aroma and subtle flavors of the tea served as a perfect complement to the meal, and I couldn’t help but feel a sense of connection to the region’s royal and noble heritage as I sipped my tea.

As I reflect on my culinary journey through Hyogo, I am struck by the incredible diversity and richness of the region’s cuisine. From the regal kaiseki meals to the humble street food, Hyogo’s gastronomic heritage spans a millennium and offers a taste of Japan’s history and culture that is truly unforgettable.

Delightful Kyoto: A Culinary Journey Through Japan’s Ancient Capital

In Kyoto, the ancient capital of Japan, the art of kaiseki is a culinary experience that has been perfected over a millennium. This traditional multi-course meal is a true representation of Kyoto’s rich gastronomic heritage. I remember my first kaiseki experience, where each dish was meticulously prepared and presented with the utmost care and artistry. The flavors were delicate, yet memorable, and the presentation was nothing short of a masterpiece. Kaiseki is not just about the food, but also about the appreciation of the changing seasons and the beauty of nature.

Savoring the Flavors of Kyoto’s Soba

As I strolled through the streets of Kyoto, I couldn’t help but notice the abundance of soba restaurants. This simple yet delicious dish is made from buckwheat noodles and is a staple in Kyoto’s culinary scene. The noodles are often served cold with a dipping sauce or hot in a flavorful broth. I recall sitting in a cozy soba shop, slurping down the delectable noodles, and feeling a sense of comfort and warmth that only a bowl of soba can provide.

Hotpot Delights: Kyoto’s Answer to Comfort Food

Hotpot, a popular dish in Kyoto, is a perfect example of the city’s culinary artistry. I remember gathering around a steaming pot of broth with friends, cooking a variety of ingredients such as vegetables, tofu, and thinly sliced meat. The communal aspect of hotpot makes it a fun and interactive dining experience, perfect for sharing with loved ones. Some of my favorite hotpot experiences in Kyoto include:

• Sampling the delectably marbled Kobe beef from neighboring Hyogo prefecture
• Indulging in the unique flavors of Himeji oden, a hotpot dish featuring various ingredients simmered in a savory broth
• Tasting the original hotpot dish from Nishimuraya, a ryokan in Kinosaki Onsen

Tea Time in Kyoto: The Home of Japanese Green Tea

No trip to Kyoto would be complete without indulging in the city’s famous green tea, or “cha.” As I wandered through the picturesque tea fields, I couldn’t help but feel a sense of tranquility and connection to Kyoto’s rich history. The tea ceremony, a centuries-old tradition, is a beautiful and meditative experience that showcases the art of making and serving green tea. I was fortunate enough to participate in a tea ceremony, and it was an unforgettable moment that allowed me to truly appreciate the depth and complexity of Kyoto’s tea culture.

Street Food Adventures: From Takenoko to Tako-yaki

Exploring the bustling streets of Kyoto, I was constantly enticed by the mouthwatering aromas of street food vendors. One of my favorite discoveries was takenoko, or bamboo shoots, a popular springtime delicacy. These tender shoots are often simmered in a savory broth and served with rice, making for a simple yet satisfying meal. Another street food staple in Kyoto is tako-yaki, battered dumpling balls filled with octopus and topped with a tangy sauce. I remember eagerly waiting in line at a popular tako-yaki stand, excited to taste the crispy, golden exterior and tender octopus inside.

Memorable Tastes: Ikanago and the Baron of Kinosaki

During my culinary journey through Kyoto, I was fortunate enough to taste some truly unique dishes. One such dish was ikanago, a small fish that is often served as a bar snack. These little fish are deftly prepared, fried to a crisp and coated in a sweet and savory sauce. The combination of flavors and textures made for a memorably delicious experience. Another unforgettable dish was the “Baron of Kinosaki,” a dish I encountered at Nishimuraya, the aforementioned ryokan in Kinosaki Onsen. This dish, featuring a whole crab cooked in a hotpot, was a true testament to Kyoto’s culinary prowess and a fitting end to my gastronomic adventure in this ancient city.

A Culinary Journey Through Mie: Coastal Delights and More

Picture this: I’m walking the streets of Mie Prefecture, a coastal paradise in central Japan, with a spark of interest lit by my elementary school friendship with a Japanese classmate. That connection ignited a passion for Japanese cuisine and culture that has brought me here, ready to explore the local dishes that Mie has to offer.

A Veritable Smorgasbord of Delicacies

Mie is known for its variety of foods, from simple and fresh fare to gourmet dishes. As I ventured through the region, I discovered a veritable smorgasbord of taste and texture, with each dish offering a distinctive experience. Some of the highlights include:

• Matsuzaka beef: Often compared to Kobe beef, this succulent meat is one of Mie’s premier dishes. The tender, marbled texture is simply divine.
• Ise Udon: Thick, chewy noodles in a seasoned broth, Ise Udon is a regional variation of the popular Japanese dish. The generous portions and rich flavors make it a must-try.
• Tekone sushi: A fisherman’s fare, this dish features fresh slices of fish marinated in soy sauce and served over rice. The coastal influence is evident in every bite.

Exploring the Birthplace of Setskitsune Udon and Other Udon Dishes

Mie is also the birthplace of Setskitsune Udon, a soul-warming dish that combines thick udon noodles with seasoned fried tofu. The golden broth and characteristic tofu compliments the noodles perfectly, creating a harmony of flavors and textures. As I explored further, I found that Mie offers a wealth of other udon dishes, each with its own unique twist:

• Mie-style udon dumplings: Soft, pillowy dumplings made from udon dough, served in a savory broth.
• Swirling pink udon: A visually stunning dish, these noodles are infused with pink fish paste, adding a touch of color and a subtle, distinctive flavor.

A Taste of Buddhist Culture

During my time in Mie, I also had the opportunity to experience the region’s Buddhist cuisine, known as shojin ryori. This meat-free fare is simple, yet incredibly flavorful, showcasing the fresh, local ingredients and the skillful preparations of the region’s chefs. Some standout dishes include:

• Fried tofu with seasonal vegetables: A light, crispy exterior gives way to a soft, creamy interior, perfectly complemented by the delicate flavors of the vegetables.
• Simmered pumpkin with miso: A comforting dish that highlights the natural sweetness of the pumpkin, enhanced by the umami-rich miso.

As I continued my culinary journey through Mie Prefecture, I was constantly amazed by the variety and depth of flavors, textures, and cultural influences that make this region’s cuisine truly special. From the coastal delights of tekone sushi to the soulful warmth of Setskitsune Udon, Mie offers a culinary adventure that is not to be missed.

Exploring the Culinary Delights of Nara

As I strolled through the picturesque streets of Nara, Japan’s ancient capital, I couldn’t help but notice the abundance of pickled vegetables and fermented foods that graced the shelves of local shops. Nara is famous for its unique fermentation techniques, which have been passed down through generations and are a vital part of the region’s culinary heritage. Some of the most loved pickled products include:

• Narazuke: A delightful combination of vegetables and sake, this pickled treat is a true testament to Nara’s fermentation expertise.
• Mackerel Sushi (Saba Zushi): Wrapped in persimmon leaves, this sushi variety features mackerel that has been marinated in a flavorful rice-vinegar mixture.
• Chagayu: A comforting rice porridge made with green tea, this dish echos the region’s love for tea-infused cuisine.

Sipping on Nara’s Heavenly Sake

Nara is home to some of the finest sake breweries in Japan, and as an avid sake enthusiast, I couldn’t wait to sample the local brews. I ventured to the Tomomarusan brewery, where experts agree that some of the best sake in the region is produced. As I sipped on the heavenly beverage, I learned about the sacred brewing techniques that have been passed down through the generations.

One such technique involves using the byproduct of sake fermentation, known as sake kasu, to create a unique and flavorful broth. This broth is then used in a variety of dishes, ensuring that no part of the brewing process goes to waste.

Indulging in Nara’s Street Food Scene

No trip to Nara would be complete without indulging in the region’s famous street food. As I wandered through the bustling streets of Osaka, I was delighted to find a plethora of mouth-watering treats to satisfy my cravings. Some of the must-try street foods include:

• Kitsune Udon: A hearty bowl of udon noodles topped with a chunky piece of fried tofu, this dish is perfect for those looking for a filling meal on the go.
• Ehomaki: These thick sushi rolls are enjoyed nationwide during the Setsubun festival, but Nara’s version features a unique combination of ingredients that sets it apart from the rest.
• Kushikatsu: Skewers of battered and deep-fried meat, seafood, and vegetables, these classic street stall treats are perfect for those looking to sample a variety of flavors in one sitting.
• Takoyaki: Octopus-filled balls of battered goodness, these savory snacks are a must-try for any food lover visiting the region.

As I continued my culinary journey through Nara, I was constantly amazed by the unique flavors and techniques that define this region’s cuisine. From the pickled delights of narazuke to the heavenly sips of sake, Nara’s food scene is a testament to the region’s rich history and dedication to preserving its culinary heritage.

Osaka: The Culinary Capital of Kansai Region

As I strolled through the bustling streets of Osaka, I couldn’t help but be amazed by the sheer variety of food available. This city, often referred to as the “Kitchen of Japan,” has a long and storied history of culinary excellence. From ancient pickled vegetables to modern street food, Osaka’s cuisine reflects the importance of food in the everyday lives of its people.

One of the main reasons for Osaka’s culinary prominence is its location in the Kansai Region. This western Japanese prefecture has been a hub for rice cultivation since ancient times, and rice remains a staple in many of the dishes you’ll find here. But it’s not just rice that makes Osaka’s cuisine so special. The city’s food culture is a melting pot of flavors and techniques, drawing inspiration from both rural and urban traditions.

Classic Osaka Street Food: Takoyaki and Kushikatsu

As I wandered the streets of Osaka, I couldn’t help but be drawn to the mouthwatering aromas wafting from the many food stalls. Two classic street foods that you absolutely need to try are takoyaki and kushikatsu.

• Takoyaki: These battered octopus balls are a beloved treat in Osaka. The base of takoyaki is a doughy batter, typically filled with chunky pieces of octopus, green onions, and pickled ginger. The balls are cooked in distinctive hemispherical molds, which can be easily spotted at takoyaki stalls. Once cooked, they’re flipped and covered in a sweet and savory sauce, and topped with bonito flakes and seaweed. The word “takoyaki” is aptly translated as “octopus fried,” and these tasty morsels are a must-try when visiting Osaka.

• Kushikatsu: Another classic Osaka street food, kushikatsu consists of skewered and deep-fried meat, seafood, and vegetables. The skewers are dipped in a savory batter and breadcrumbs before being fried to a crispy golden brown. At kushikatsu stalls, you’ll find a wide variety of skewers to choose from, making it a fun and customizable dining experience.

Osaka’s Unique Sushi: Saba Narezushi and Meharizushi

Osaka’s sushi scene is just as diverse as the rest of its cuisine. While you’ll find the usual sushi staples like nigiri and maki rolls, there are a few unique offerings that you won’t want to miss.

• Saba Narezushi: This ancient form of sushi features mackerel that has been fermented in rice for an extended period of time. The result is a tangy, umami-rich flavor that is quite different from the sushi you may be used to. Saba narezushi is said to have originated in Nara, but it has become a beloved part of Osaka’s culinary landscape.

• Meharizushi: These small, hand-pressed sushi balls are wrapped in pickled mustard leaves, giving them a distinctive flavor and appearance. Meharizushi is typically filled with rice and a variety of ingredients, such as pickled vegetables or cooked fish. This portable and convenient sushi form is perfect for enjoying on the go.

A Sweet Introduction to Osaka’s Desserts: Imomochi and Ehomaki

No visit to Osaka would be complete without indulging in some of the city’s sweet treats. As I sampled my way through the city, I discovered two delightful desserts that are sure to satisfy your sweet tooth.

• Imomochi: These sweet potato cakes are a prefectural specialty, featuring a doughy exterior and a sweet, smooth filling made from mashed sweet potatoes. Imomochi is often enjoyed as a seasonal treat during the fall months, but you can find it year-round at specialty shops and cafes.

• Ehomaki: While ehomaki is a type of sushi roll that is enjoyed nationwide during the Setsubun festival, Osaka puts its own twist on this sweet and savory treat. The rolls are filled with a variety of ingredients, such as pickled vegetables, cooked fish, and even sweet omelette. The combination of flavors and textures makes ehomaki a unique and delicious dessert option.

As I continued my culinary journey through Osaka, I couldn’t help but be impressed by the city’s rich food history and the incredible variety of dishes available. From street food staples to ancient sushi techniques, Osaka’s cuisine is a testament to the importance of food in the lives of its people. So, the next time you find yourself in this vibrant city, be sure to take the time to explore and enjoy the many flavors that Osaka has to offer.

Shiga: A Culinary Adventure in the Land of Omi Beef and More

Nestled between the bustling cities of Kyoto and Nagoya, Shiga Prefecture is often overlooked by food enthusiasts. But let me tell you, it’s a culinary treasure trove waiting to be discovered. With its rich history and unique cuisine, Shiga offers a depth of flavors that will leave your taste buds begging for more.

Omi Beef: Arguably the Most Sophisticated Wagyu

When it comes to beef, Shiga Prefecture is home to one of the most sought-after varieties: Omi beef. This unique and rich wagyu is known for its incredible marbling and succulence. As I took my first bite, I couldn’t help but marvel at the melt-in-your-mouth texture and the explosion of flavors that followed. Trust me, it’s an experience you won’t want to miss.

Kamo Ryori: Savoring the Delights of Shiga’s Duck Dishes

Shiga is also famous for its Kamo Ryori, or duck cuisine. The region’s ducks are raised in a special environment, resulting in a truly original taste. I had the pleasure of trying a few Kamo Ryori dishes, and each one showcased the duck’s succulence and depth of flavor in a different way. If you’re a fan of duck, Shiga’s Kamo Ryori is a must-try.

Flavors from Lake Biwa: The Largest Lake in Japan

Lake Biwa, the largest lake in Japan, is located in Shiga Prefecture and provides an abundance of fresh seafood. One of the most popular fish from the lake is Biwa trout. When I tried it, I was blown away by its delicate flavor and tender texture. Here are some other Lake Biwa delicacies you should definitely sample:

• Funazushi: a fermented sushi made from crucian carp
• Biwa salmon: a rare and delicious variety of salmon found only in Lake Biwa
• Goby tempura: crispy and flavorful deep-fried goby fish

Embracing the Unique and Rich Cuisine of Shiga

As you can see, Shiga Prefecture is a food lover’s paradise. From the sophisticated Omi beef to the original flavors of Kamo Ryori and the fresh seafood from Lake Biwa, there’s something for everyone to enjoy. So next time you’re in the Kansai Region, don’t miss the chance to embark on a culinary adventure in Shiga. Your taste buds will thank you.

Wakayama: A Foodie’s Paradise in the Kansai Region

On my journey through Wakayama, I discovered that this prefecture boasts a variety of unique rice dishes that reflect its deep grounding in Japanese cuisine. For example, meharizushi caught my eye early on. These rice balls, wrapped in pickled mustard leaves, are a popular local dish that I saw featured in many restaurants. The tangy, fermented taste of the leaves perfectly complements the sweet, sticky rice.

Another delicious creation I stumbled upon was imomochi, a type of potato cake made from rice flour and sweet potatoes. These little cakes are a delightful twist on the traditional Japanese mochi, and I found them to be a fulfilling snack during my rural explorations.

Wakayama’s Superlative Beef: Kumanoushi

Wakayama is home to the renowned Kumanoushi cow, a breed that has a long history in the prefecture. This prime example of Japanese livestock was originally bred for transporting goods and assisting pilgrims on the Kumano Kodo pilgrimage route. Over time, selective breeding created a top-grade beef known for its exceptional marbling, which gives it a melt-in-your-mouth texture.

I had the pleasure of tasting Kumanoushi beef at a local restaurant, and I can confidently say it’s one of the best beef dishes I’ve ever had. If you’re a fan of Japanese beef, this is a must-try when visiting Wakayama.

Challenging Ramen Varieties: Wakayama’s Chuka Soba

Wakayama is also known for its delicious ramen, particularly a variety called chuka soba. This popular dish features soft, thin noodles in a soy sauce-based broth. I found the texture of the noodles to be incredibly fulfilling, while the shoyu (soy sauce) base provided a deep, rich flavor.

What sets Wakayama’s chuka soba apart from other ramen varieties is its coastal twist. Many restaurants near the coast, such as Ide Shoten, augment their bowls with local seafood. In fact, Ide Shoten was voted one of the best ramen restaurants in Japan by CNN.

Wakayama’s Saba Narezushi: A Taste of Early Japan

During my time in Wakayama, I was fortunate enough to try saba narezushi, a dish that reflects the early days of sushi in Japan. This fermented mackerel dish is a far cry from the sushi we know today, but it offers a unique insight into the origins of this beloved cuisine.

Saba narezushi is made by pickling mackerel in rice and allowing it to ferment for an extended period. The result is a pungent, yet surprisingly delicious dish that I found both challenging and rewarding to eat.

Embarking on a Kansai Culinary Adventure: Tofu, Fugu, and Beyond

As a self-proclaimed foodie, I’ve always been drawn to the Kansai region’s rich culinary traditions. On my first visit, I was pleasantly surprised by the wide range of vegetarian options available. Tofu, a staple in Japanese cuisine, takes center stage in many Kansai dishes. The local tofu is made using carefully selected ingredients, resulting in a delicate and smooth texture that’s simply irresistible.

• Traditional tofu dishes include yudofu (gently simmered tofu) and agedashi tofu (deep-fried tofu in a savory broth).
• Vegetables also play a significant role in Kansai cuisine, often pickled or simmered in a flavorful stock.
• For those seeking a more adventurous vegetarian experience, try the famous Kyoto dish, yuba, made from the skin that forms on top of simmering soy milk.

Fugu: A Daring Delicacy

One cannot talk about Kansai food without mentioning fugu, the infamous pufferfish known for its potentially lethal toxins. I remember my first encounter with this dangerous delicacy, feeling a mix of excitement and apprehension as I watched the chef carefully prepare the dish.

• Fugu is typically served as sashimi, with paper-thin slices arranged in an elegant pattern on a plate.
• Only licensed chefs are allowed to prepare fugu, as the slightest mistake in preparation can be fatal to customers.
• The male fugu’s reproductive organs are considered a special treat, prized for their unique texture and flavor.

Smoky Sensations: Kansai’s Grilled Delights

Kansai’s cooking methods are as diverse as its ingredients, with grilling being a popular choice for seafood and meat dishes. I recall the smoky aroma wafting through the streets of Osaka, drawing me into a cozy yakitori restaurant.

• Yakitori, skewered chicken pieces grilled over charcoal, is a popular dish in Kansai, with various cuts and seasonings to choose from.
• Seafood lovers will enjoy the region’s grilled fish, often served whole and accompanied by a side of pickled vegetables.
• Okonomiyaki, a savory pancake made with a starch-based batter and a variety of fillings, is another must-try grilled dish in Kansai.

Group Gatherings: Kansai’s Communal Dining Culture

One of my favorite aspects of Kansai’s food culture is the emphasis on communal dining. Many dishes are designed to be shared among friends and family, fostering a sense of togetherness and camaraderie.

• Hot pot dishes, such as sukiyaki and shabu-shabu, are commonly enjoyed in groups, with diners cooking their own ingredients in a shared pot of simmering broth.
• Kushiage, deep-fried skewers of meat, seafood, and vegetables, are often served in large assortments, perfect for sharing among friends.
• Finally, don’t miss out on trying kaiseki, a traditional multi-course meal that showcases the region’s finest ingredients and culinary techniques.

Conclusion

The Kansai region is a gastronomic paradise with so many delicious foods to try. You should definitely explore the region and taste the local delicacies.

The best way to do that is to take a culinary adventure and explore the region yourself.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.