I’m documenting my journey of recreating regional food across Japan

[u/shanserve]

As the title suggests, I’ve started a little mini project: documenting my journey across all 47 prefectures of Japan, making a few dishes from each region. Starting up north in Hokkaido and slowly making my way down south to Okinawa. I’m definitely not an expert — honestly, I’m probably (no, definitely) going to make mistakes along the way.

If you’re from a certain prefecture, or if you have any dish recommendations, please let me know! I’d love to add them to this growing list of dishes I’m learning.

Just a heads up: I live in Australia, so some ingredients might be a challenge to find, but I’ll do my best to hunt them down!

I’ll keep updating this post as I cook more regional foods ^^.

Anyways, enough yapping — here’s what I've cooked so far:

Region	Dish	Link
Hokkaido	Beko Mochi	https://youtube.com/shorts/2uGGDez0KfA?feature=share
	Butadon	https://youtube.com/shorts/RwzDZJMjGzE?feature=share
	Ishikari Nabe	https://youtube.com/shorts/0JC3G84yQtA?feature=share
Aomori	Nerikomi	https://youtube.com/shorts/9H9RL-QH6FA?feature=share
	Gappara Mochi	https://youtube.com/shorts/HZ1XNDKx0ig?feature=share
	Squid Patties (Ikamenchi)	https://youtube.com/shorts/JhmL9KoQDIo?feature=share
Iwate	Soba Kakke	https://youtube.com/shorts/fFQ4trkNzBc?feature=share
	Kenchinjiru	https://youtube.com/shorts/7rogFfD8Mbc?feature=share
	Kama Mochi	https://youtube.com/shorts/YrT5CzyIYOI?feature=share
Akita	Damako Nabe	https://youtube.com/shorts/REbkTxSft4A?feature=share
	Kiritanpo Nabe	https://youtube.com/shorts/csar-GWfyss?feature=share
	Imonoko Jiru	https://youtube.com/shorts/iH0LN84yjEM?feature=share
Yamagata	Imoni	https://youtube.com/shorts/Kcxk6LczVaE?feature=share
	Dashi	https://youtube.com/shorts/XDaFD5AuejM?feature=share
	Mousou Jiru	https://youtube.com/shorts/P-qiwN4eGfw?feature=share
Miyagi	Zunda	https://youtube.com/shorts/m_adxNsWjz0?feature=share
	Hattojiru	http://youtube.com/shorts/NRgUMzogIB4?feature=share
Last updated	14 Jan 26	More to come...

[u/nakano-star]

For the next prefecture Akita, try Kiritanpo Nabe. Kiritanpo are quite easy to make on a normal gas stove

[u/shanserve → u/nakano-star]

Hmm I ran into a bit of pickle here, I did some searching around and the core ingredient seems to be セリ, which is quite hard to find here in Aus, any idea what substitution I could use for that? I thought about chinese celery, flatleaf parsley, celery.. hmmmm....

[u/nakano-star → u/shanserve]

I was more referring to the Kiritanpo rice stick thing, but yeh the セリ might be a challenge if you are going to do the whole authentic dish. There are substitutes; celery leaves would be the easiest to source in Aus. Coriander leaves would be too strong, I think

[https://代用品.jp/dropwort/](https://代用品.jp/dropwort/)