Cook a Regional Dish at Home

Keep the trip going in your kitchen

These are editorial home-cooking adaptations scaled for a small kitchen. Regional dishes change across towns and households. Use them as a starting point, and check the original source and the labels on the ingredients you buy.

Hoto noodles (Yamanashi)

A two-serving pot of wide hoto noodles, pumpkin, and miso. Store-bought fresh noodles make this approachable at home.

Ingredients (2 servings)

• Hoto noodles for 2, or another wide fresh noodle
• 150 g pumpkin, 60 g daikon, 40 g carrot, 100 g napa cabbage
• 2 shiitake mushrooms, 1/2 long onion, 1 sheet fried tofu
• 600 ml dashi and 2–3 tablespoons miso

Method

• Cut the vegetables and tofu into bite-size pieces. Simmer the firm vegetables first in the dashi.
• Add the noodles while still uncooked. Their flour will give the broth some body as they simmer.
• When the noodles are tender, dissolve in the miso, add the onion, and bring the pot briefly back to a simmer. Adjust the miso to the strength of the dashi.

The Ministry of Agriculture, Forestry and Fisheries hoto entry explains the regional ingredients and notes that home recipes vary.

Kiritanpo hot pot (Akita)

Use packaged kiritanpo rice sticks for a two-serving pot with chicken and burdock. If seri is unavailable, finish with a small amount of another aromatic green.

Ingredients (2 servings)

• 4 kiritanpo rice sticks and 160 g chicken thigh
• 60 g burdock, 1/2 pack maitake, 1/2 pack shirataki noodles
• 1 long onion and a small handful of seri
• 600 ml chicken stock, 2 tablespoons soy sauce, 1 tablespoon sake, and a pinch of salt

Method

• Warm the stock, add bite-size chicken and shaved burdock, and skim as it cooks.
• Add maitake and shirataki, then season with soy sauce, sake, and salt.
• Add halved kiritanpo and the onion. Warm through and finish with seri before the rice sticks break down.

The MAFF kiritanpo nabe entry gives the traditional ingredient pattern and preparation, while noting that recipes differ by home and region.

Hiyajiru (Miyazaki), a simple version

This fish-free home adaptation uses easy-to-find ingredients. Chill a sesame-and-miso broth and pour it over barley rice or rice. For a fish or iriko version, follow the source and check ingredient labels.

Ingredients (2 servings)

• 2 tablespoons miso, 2 tablespoons ground sesame, and 300 ml dashi
• 1/2 block firm tofu and 1/2 cucumber
• 2 shiso leaves, 1 myoga, and 2 bowls barley rice or rice

Method

• Mix the sesame and miso, then loosen the paste with a little dashi.
• Add the remaining dashi and chill it. Break in the tofu, then add sliced cucumber and the herbs.
• Pour over the rice just before eating. Adjust the miso and dashi after checking the labels of the ingredients you use.

The MAFF hiyajiru entry describes the Miyazaki dish with iriko, tofu, cucumber, and herbs, including household variations.

Before you start

• For meat or seafood, follow the package instructions and cook the center thoroughly.
• If you have an allergy or dietary restriction, check labels for miso, soy sauce, dashi, and noodles and ask someone you trust when needed.
• These quantities are a guide, not a nutrition, allergy-safety, or storage guarantee. Eat cooked food promptly and follow your household food-safety practice for leftovers.