Japanese food specialties for the Winter season.
Winter in Japan is the perfect time to enjoy warm, hearty dishes and the best of seasonal seafood and produce. These warming dishes are perfect for enjoying the season’s cold while sampling the unique flavors of Japan’s prefectures.
Hokkaido
- Kani Nabe (Crab Hotpot): Featuring Hokkaido’s famous snow crabs.
- Ishikari Nabe: A miso-based salmon hotpot with vegetables.
Aomori
- Hotate (Scallops): Fresh and sweet, enjoyed grilled or in soups.
- Kenoshiru Soup: A traditional vegetable and miso-based soup.
Iwate
- Wanko Soba: Warm bowls of soba served consecutively to keep you cozy.
- Oysters: From Miyako Bay, served grilled or fresh.
Miyagi
- Kaki Ryori (Oyster Dishes): Winter is prime oyster season along Miyagi’s coast.
- Zunda Zenzai: Sweet red bean soup with glutinous rice and edamame paste.
Akita
- Kiritanpo Nabe: Grilled rice skewers in a hearty chicken hotpot.
- Hinai Jidori Sukiyaki: Premium local chicken in a rich sukiyaki broth.
Yamagata
- Imoni (Taro Soup): Warm, hearty stew perfect for snowy days.
- Yamagata Beef Sukiyaki: Local wagyu in a sweet soy-based hotpot.
Fukushima
- Negi Soba: Soba noodles served with sweet, grilled green onions.
- Sweet Potatoes: Roasted and served warm as a popular winter snack.
Niigata
- Seafood Hotpot: Fresh winter fish like buri (yellowtail) and cod.
- Koshihikari Rice: Best enjoyed warm with fresh, seasonal sides.
Nagano
- Nozawana Pickles: A winter staple made from preserved turnip greens.
- Oyaki: Steamed buns filled with winter vegetables like pickled nozawana.
Ishikawa
- Kanburi (Winter Yellowtail): Sashimi, grilled, or in hotpots.
- Snow Crab: Freshly caught in the Sea of Japan, served as sashimi or grilled.
Gifu
- Hida Beef Sukiyaki: Thinly sliced wagyu in a sweet, savory broth.
- Miso Hotpot: Using local miso and winter vegetables.
Kyoto
- Yudofu (Hot Tofu Soup): A simple yet warming dish popular in Kyoto temples.
- Kyoto Vegetables: Winter greens like kujo negi (scallions) featured in hotpots.
Osaka
- Kushikatsu (Skewered and Fried Snacks): Winter versions with seasonal ingredients.
- Hot Udon: Thick, chewy noodles served in a steaming broth.
Hyogo
- Kobe Beef Shabu-shabu: Thinly sliced beef cooked in hot broth.
- Tako Hotpot: Octopus served in a light, warming soup.
Hiroshima
- Hiroshima Oysters: Best enjoyed raw, grilled, or in hotpots.
- Anago Meshi: Warm grilled eel on rice.
Fukuoka
- Motsunabe: A warming hotpot featuring beef or pork offal.
- Hakata Ramen: Rich, creamy tonkotsu ramen to beat the cold.
Kagoshima
- Kurobuta Shabu-shabu: Black pork cooked in a light broth.
- Satsuma-age: Fried fish cakes, often enjoyed warm in winter.
Okinawa
- Pork Kakuni: Braised pork belly simmered in sweet soy sauce.
- Okinawan Soba: Thick noodles in a warm, pork-based broth.
